Greens Bowls

Autophagy activators: PO, SU, VIT

Makes 2 servings • Prep time: 5 minutes • Cook time: 5 minutes

Eating a variety of raw and cooked greens daily is so important. Try this dish when you want a Japanese flavor. Enjoy with a serving of Cauliflower Rice and Miso-Glazed Zucchini for a satisfying Asian-inspired low-protein meal that will entertain your taste buds. On a High day, this bowl tastes great with grains like quinoa and rice or with salmon or beef.

• 2 tablespoons coconut oil or expeller-pressed unrefined sesame oil
• 2 garlic cloves, minced
• 1 tablespoon gluten-free tamari or coconut aminos
• 1 cup chopped kale
• 2 cups spinach
• 2 tablespoons sesame seeds
• 2 teaspoons dulse flakes, soaked and drained according to package directions (optional)

1. In a medium skillet, melt the coconut oil over medium-high heat. Add the garlic and cook, stirring continuously, for 1 minute. Add the tamari, kale, and spinach and cook until wilted.

2. Divide the greens between two bowls, garnish with the sesame seeds and dulse flakes (if using), and serve.

Nutritional analysis per serving (½ recipe): fat 17g, protein 4g, carbohydrate 4g, net carbs 3g