Daisy didn’t actually eat my homework, but she does eat her vegetables – she loves carrots, green beans – oh who am I kidding? Daisy eats everything including tissues and my rose bushes when I’m not looking(grrrrrrr)! However, she is not to blame for today’s missing blog post. I have been really busy writing my first ever article for a print magazine today (I’m so excited and I’ll let you know when it comes out), so I didn’t have 

Dasiy isn't to blame

time, my bad. I wish someone would invent the 48 hour day.  I really do have the best intentions, but I always seem to be fighting the clock between my membership site, and The Roving Stove. I’m lucky I love what I do!

Julie Anne Rhodes

I always seem to be fighting the clock

Excuses aside, I thought you might enjoy reading Painting by Vegetable again, and feast your eyes on the recipe below. The post offers some sound advice on how to get your children to eat their vegetables. Now I

Julie Anne Rhodes

I'm always writing (recipes and blogs), prepping or cooking

need one on how to get Daisy to stop eating the flowers – pun most definitely intended! BTW, summer is coming, and we do still have a few flower t-shirts available in the shop if anyone is interested?

PS. I’d love to hear what tricks you have up your sleeve that makes vegetables more palpable for you?

Baby Bok Choy Saute


Supermarket chains are starting to carry more and more vegetables we may not be familiar with, so it’s fun to learn how to prepare them and add new things to our repertoire. Especially when they are really healthy for us and very easy to prepare like this baby bok choy (Chinese cabbage).



1 tablespoon peanut oil
1 tablespoon fresh ginger minced
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
1 pound baby bok choy, thick stem cut off and sliced in half lengthwise, rinsed well and drained
3 tablespoons vegetable broth
1 teaspoon toasted sesame oil
Salt and pepper to taste
1 tablespoon sesame seeds, toasted


1). Heat oil in a wok or large saute pan over medium-high heat. Add ginger, garlic and red pepper flakes, and cook until fragrant, about 1 minute.

2). Add bok choy, tossing gently to coat evenly. Add the broth, cover and cook for 1-2 minutes.

3). Remove from heat, toss in the sesame oil and season to taste. Sprinkle with toasted sesame seeds and serve hot.


Serve with any Asian style meat, poultry, or fish.

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