Power-Packed Vegetables With Roasted Almonds

• 1 small red bell pepper
• 1 small orange or yellow bell pepper
• 1 head bok choy
• 1/4 cup sliced almonds
• 3 teaspoons olive oil, divided
• 1 teaspoon minced garlic
• 1 teaspoon lemon juice

1. Trim bell peppers, remove seeds, and slice thinly. Trim both ends of bok choy, slice thinly, and place in a large bowl of cold water for a few minutes to remove any grit. Remove by handfuls and immerse again in a fresh bowl of cold water. Drain in a colander.
2. Preheat oven to 350u0b0F. Place almonds on a baking sheet and roast for 10 minutes, tossing once or twice. Meanwhile, heat 2 teaspoons olive oil in a large saute pan or wok. Add pepper and saute on medium-high heat for 3 minutes. Stir in garlic and continue to saute for 3 more minutes. Remove and set aside in a medium-sized bowl.
3. Heat remaining 1 teaspoon olive oil in pan. Add washed bok choy and saute for a minute. Add lemon juice and cover pan, letting bok choy wilt. Return peppers to pan, add roasted almonds, and stir gently before serving.
4. Nutrition information per serving:
5. Calories 73, Cholesterol 0 mg, Total fat 6 g, Fiber 2 g, Saturated .5 g, Calcium 162 mg, Monounsaturated 9 g, Magnesium 43 mg, Polyunsaturated 8 g, Sodium 92 mg, Carb 7 g, Potassium 475 mg, Protein 3 g, Vitamin E 5 mg

red bell pepper, orange, choy, almonds, olive oil, garlic, lemon juice

Taken from www.myrecipes.com/recipe/power-packed-vegetables-with-roasted-almonds (may not work)