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Mealtime Monday Recipes

4 Ways to Make Rainbow Swiss Chard Rolls

Rainbow Swiss Chard

I have been gardening for a few years now. You think I am geeky about fitness I am a bigger garden geek. I try to contain it in public.  My husband once teased me because I watched an over 2 hour documentary on “dirt” (It’s actually soil, but I didn’t want to sound geeky and correct him) So, yeah I prep, plan, prepare and reap all year round.

Rainbow Swiss Chard is so easy to grow and a great starter crop for beginning gardeners! It’s also a really great green, but it’s a little earthy in flavor, and it’s not a favorite in my house until I tried a Tasty recipe one day.  Of course, I had a few of my adaptation, and from there I started making different kinds of Rainbow Swiss Chard rolls, and now my abundant garden green is a weekly rotation and an excellent source of nutrients. A member of my Bibles and Bootcamp shared a Swiss Chard Roll Recipe with our group I had to try it but with my own spin. Now I have four delicious Swiss Chard Roll Recipes I want to share; it’s actually one excellent recipe with four delicious fillings.

Some Rainbow Swiss Chard Facts

Rainbow Swiss chard is known as a “nutritional powerhouse” vegetable; kind of like that superfood category that is recently gaining momentum. In my opinion, everything that comes from the ground that is edible is a superfood they’re all packed with many micronutrients. This power green is packed with vitamins, nutrients, and so many health benefits. Just add this to your grocery list now! It’s a really adaptable green and is rich in Vitamin C, K, E, Manganese, Zinc and Beta Carotene; which I have written about before, but what’s it claims to fame it’s high levels of Betalin.

Betalin is the rainbow in the swiss chard. The pigment that goes up the veins of the Swiss Chard whether it’s a vibrant red, orange, yellow or white.  Betalin pigments occur naturally and are very effective detoxification.  It helps to engage and process unwanted toxins that we have in our bodies.  Be cautious when cooking your Rainbow Chard that you don’t overcook the vegetable will lose the effectiveness of the Betalin.

Swiss chard has an earthy taste, and I personally like the stalks better than the leaves.  I saute the entire thing cut up stems and all and put in my eggs or eating them as a veggie.

Try one, two, or all four, and let me know what you think! All of these recipes feed a family of 5

To Assemble Rainbow Swiss Chard Rolls

  1. Make a pot of salted water. A pinch will due or 1/2 tsp for 6 cups of water.
  2. Once water is brought to a rolling boil remove from heat.
  3. Immerse 4 to 6 leaves in boiling water for 1 minute to blanch them.  Remove from water and blot dry with a paper towel.  I like to lay mine on a paper towel to dry off more while preparing other leaves.
  4. Place the leaves face down. Add about 1/4 cup of filling in the center of each rollup and start rolling from large end to narrow like a burrito.
  5. Place Rainbow Swiss Chard rolls in a steamer basket and steam for 6 to 8 minutes.
  6. Plate, Serve and Enjoy!

To Assemble Rainbow Swiss Chard Rolls

  1. Make a pot of salted water. A pinch will due or 1/2 tsp for 6 cups of water.
  2. Once water is brought to a rolling boil remove from heat.
  3. Immerse 4 to 6 leaves in boiling water for 1 minute to blanch them.  Remove from water and blot dry with a paper towel.  I like to lay mine on a paper towel to dry off more while preparing other leaves.
  4. Place the leaves face down. Add about 1/4 cup of filling in the center of each rollup and start rolling from large end to narrow like a burrito.
  5. Place Rainbow Swiss Chard rolls in a steamer basket and steam for 6 to 8 minutes.
  6. Plate, Serve, and Enjoy!

To Assemble Rainbow Swiss Chard Rolls

  1. Make a pot of salted water. A pinch will due or 1/2 tsp for 6 cups of water.
  2. Once water is brought to a rolling boil remove from heat.
  3. Immerse 4 to 6 leaves in boiling water for 1 minute to blanch them.  Remove from water and blot dry with a paper towel.  I like to lay mine on a paper towel to dry off more while preparing other leaves.
  4. Place the leaves face down. Add about 1/4 cup of filling in the center of each rollup and start rolling from large end to narrow like a burrito.
  5. Place Rainbow Swiss Chard rolls in a steamer basket and steam for 6 to 8 minutes.
  6. Plate, Serve, and Enjoy!

 

Have you ever had Swiss Chard? What’s your favorite way to cook it?

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Fitness Fitness and Health

Four Ways to Get Your Family to Eat Clean

How to convert Drive Thru Junkies to Clean Eaters

It was like a movie….The most amazing thing happened the other night at dinner my kids fought over the last brussel sprout did you read that correctly my kids fought over the last brussels sprout. I never thought that the battle over clean eating would be won. Two years ago that would have never been the case. After a long road, my girls try new things every other week willingly. They look forward to baking new goodies to try and have mostly adopted a healthy lifestyle. Don’t get me wrong they’ll still welcome without hesitation a Happy Meal but from a recovering drive thru junkie family. Always driving around. Going places and never enjoying what was in front of them.

How to change your family to a clean diet

About two and a half years ago I decided to try to change our processed food lifestyle into a “clean eats” lifestyle. I probably got it from a blog post or Social Media. At first, I tried to try it on my own, but then I was invited to a meeting. I was introduced to information about GMOs, wheat, corn and soy mayhem. I left the meeting wanting to feed my family better and putting my foot down. We didn’t go cold turkey, but there was a drastic change in our shopping and meals. I stopped using helper sides: mac and cheese, rice sides, pasta sides; Anything that came preseasoned; canned goods, baking mixes. All donated or thrown away. That left me with food that you had to prepare every meal from scratch.

Homemade meals every night without my “just add water” side was an overwhelming task. I tried a few different methods of meal prep too and then I found a system that works for me. The more I became fluent in processed free, clean eats that took less than 30 minutes it became easier.

cleaneats

We are not 100% Clean Eaters and that’s okay

Now I tell people we are about 85% clean that leaves 10% “real ingredient” processed and 5% junk. What I would define as real ingredient junk, are foods that are processed in a kitchen other than my own but has real ingredients. I buy pasta, rice, quinoa, oats, dried fruit, nuts, etc. I also buy chips, crackers and frozen pizza for my kids and husband. We’ve come a long way from our old diet and are still progressing forward.

The 5% junk those are McDonald’s Happy Meals, donuts from D&D ,birthday cake, icecream, and a Philly Pretzel is my middle diva’s weakness. We live by an 80/20 rule trying to honor our temple but living in grace. I know that eventually, we will be fully clean. My girls can’t even eat school lunch anymore because it makes their stomach hurt. Treats and desserts last longer in my house now too. When I do bake, I try to use natural sugar such as date paste and raw honey. I will also use pure cane sugar, but either way treats last longer.

So, as I watch them fight over a Brussels sprout (I’ll have to make more next time). I am so grateful that I learned how to honor my temple better and my family initially rebellious and unwilling came around and preferred a clean lifestyle too.

cleaneats

Four ways to get your family on board with a clean lifestyle

1. Pick 5 have them pick five processed foods they can’t live without (french fries and frozen pizza is ours) Although, once in a while I get away with homemade french fries.
2. Family favorites try to make family favorites healthy and from scratch. Your rendition probably tastes a lot better than Stouffers.
3.Meal Prep & Plan You don’t have to precook all your meals. I don’t! I make a list for the week compare it to our schedules. I like to preseason and label the meats and freeze. That way it’s defrosted, bake, grill, whatever and mostly prepped. Vegetables clean and bag in advance. I don’t cut mine, but they are washed, dried and stored, or you can make everything in advance, freeze and have ready to throw in the oven. Whatever is going to prevent you from stopping at the drive-thru on the way home or grabbing a precooked processed meal.
4.Slow down so you can speed up. Going cold turkey will cause your family to revolt and not adopt. Ease them into it and give them grace. They didn’t decide to change their lifestyle mama ( or daddy) did so they may be slow to adopt. They will fight you, stay strong and just try to make fresh alternatives. The younger they are, the easier it is, but eventually, everyone will feel want to continue to feel better and hopefully they’ll be fighting over Brussels sprouts too.

Are you trying to eliminate processed food from your diet? Did you

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Fitness and Health Mealtime Monday

How my family went clean

 

clean-eat

It was like I was in a Movie….

The most amazing thing happened the other night at dinner my kids fought over the last brussel sprout did you read that correctly my kids fought over the last brussels sprout. Two years ago that would have never been the case. After a long road, my girls try new things every other week willingly. They look forward to baking new goodies to try and have mostly adopted a healthy lifestyle. Don’t get me wrong they’ll still welcome without hesitation a Happy Meal but from a recovering drive thru junkie family. Always driving around. Going places and never enjoying what was in front of them.

Got to make some changes….

About two and a half years ago I decided to try to change our processed food lifestyle into a “clean eats” lifestyle. I probably got it from a blog post or Social Media. At first, I tried to try it on my own, but then I was invited to a meeting. I was introduced to information about GMOs, wheat, corn and soy mayhem. I left the meeting wanting to feed my family better and putting my foot down. We didn’t go cold turkey, but there was a drastic change in our shopping and meals. I stopped using helper sides: mac and cheese, rice sides, pasta sides; Anything that came preseasoned; canned goods, baking mixes. All donated or thrown away. That left me with food that you had to prepare every meal from scratch.

Homemade meals every night without my “just add water” side was an overwhelming task. I tried a few different methods of meal prep too and then I found a system that works for me. The more I became fluent in processed free, clean eats that took less than 30 minutes it became easier.

cleaneats

Not keeping it 100%

Now I tell people we are about 85% clean that leaves 10% “real ingredient” processed and 5% junk. What I would define as real ingredient junk, are foods that are processed in a kitchen other than my own but has real ingredients. I buy pasta, rice, quinoa, oats, dried fruit, nuts, etc. I also buy chips, crackers and frozen pizza for my kids and husband. We’ve come a long way from our old diet and are still progressing forward.

The 5% junk those are McDonald’s Happy Meals, donuts from D&D ,birthday cake, icecream, and a Philly Pretzel is my middle diva’s weakness. We live by an 80/20 rule trying to honor our temple but living in grace. I know that eventually, we will be fully clean. My girls can’t even eat school lunch anymore because it makes their stomach hurt. Treats and desserts last longer in my house now too. When I do bake, I try to use natural sugar such as date paste and raw honey. I will also use pure cane sugar, but either way treats last longer.

So, as I watch them fight over a Brussels sprout (I’ll have to make more next time). I am so grateful that I learned how to honor my temple better and my family initially rebellious and unwilling came around and preferred a clean lifestyle too.

cleaneats

Four ways to get your family on board with a clean lifestyle
1. Pick 5 have them pick five processed foods they can’t live without (french fries and frozen pizza is ours) Although, once in a while I get away with homemade french fries.
2. Family favorites try to make family favorites healthy and from scratch. Your rendition probably tastes a lot better than Stouffers.
3.Meal Prep & Plan You don’t have to precook all your meals. I don’t! I make a list for the week compare it to our schedules. I like to preseason and label the meats and freeze. That way it’s defrosted, bake, grill, whatever and mostly prepped. Vegetables cleans and bag in advance. I don’t cut mine, but they are washed, dried and stored, or you can make everything in advance, freeze and have ready to thrown in the oven. Whatever is going to prevent you from stopping at the drive-thru on the way home or grabbing a precooked processed meal.
4.Slow down so you can speed up. Going cold turkey will cause your family to revolt and not adopt. Ease them into it and give them grace. They didn’t decide to change their lifestyle mama ( or daddy) did so they may be slow to adopt. They will fight you, stay strong and just try to make fresh alternatives. The younger they are, the easier it is, but eventually everyone will feel want to continue to feel better and hopefully they’ll be fighting over Brussels sprouts too.

Are you trying to eliminate processed food from your diet? Did you already? How?

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Dinner Family Gluten Free Recipes

Gluten Free Chicken Parmesean

Gluten (2)

Gluten-Free made easy

When I first went gluten free I thought, “this is going to be a chore.” Things are not going to taste good and I am going to miss a lot of my favorite meals.  I proved myself so wrong over the last few months. Now, I didn’t go gluten free because that is the cool thing to do lately. I went gluten free because I honestly was tired of my stomach hating me after every meal.  I have a wheat allergy that I have known about since I was 16 but could have cared less. I like all things whole wheat and everything has it in it. It felt like a losing battle. The digestive pains, literal pains that I had including: bloating, lethargy, headaches,sinus issues, and post nasal drip one day just made me go to the doctor. Ruling out a few things like celiacs and adding a few things like lactose intolerant and after taking another allergy test. I was once again diagnosed with wheat allergy (I was hoping I would grow out of). My doctor said, “you can continue to complain about your stomach issues or you can stop eating the things that don’t agree with your digestive system. It’s up to you.” I hate it when people tell me what to do, especially when I want to do differently.

After Diagnosis

I went home and went shopping. Bought all kinds of gluten free nastiness, like seriously some of the things out there for gluten free I think is supply and demand. Because there is a demand they supply you with the tasteless, dry, nastiness. It really doesn’t have to be like that. You can eat gluten free and eat delicious food. If I couldn’t eat delicious food I don’t think I could live happily. Food is somethings I enjoy too much. It’s in my top pleasures like sometimes breathing and food are competing (just kidding-well not when my mouth is full). So, I had to come up with a solution.

First, half of that gluten free stuff is processed food which I was eliminating from my diet. I had to figure out how to eat clean and wheat free. I changed the flours I used from whole wheat and all purpose to oat, almond, coconut (not as much it’s kind of pricey) and brown rice. I use for certain textured things like cornbread-brown rice flour is great for cornbread perfect texture.   I also have to consider price. I make my own oat and brown rice flour and I use it mostly.  I buy it in bulk,gluten free and then I just grind it in the bullet for like 2-5 minutes and ta-da, oat and brown rice flour. So easy and so much cheaper than buying some well known companies.   Then I cook as normal or bake as normal only having to adjust things like baking soda, baking powder, sometimes moisture,etc. After some experimenting I have pretty much swapped wheat for other things and make gluten free yumminess.

Clarity

Now let me clarify I am not celiac or gluten intolerant but because of my wheat allergy it’s easier to go gluten free because gluten is a protein found in wheat and related grains. If it’s gluten free it’s wheat free and my digestion is free. Chicken Parmesan is a easy, before Bible Study meal or 30 minutes or less that I go to every few weeks in meal planning and a family favorite. I used to make myself separate meals but now I have gotten to the point either my family is used to it, really hungry or my food really does taste good. I often bring gluten free things to potlucks and never get complaints or get surprised reactions that it was gluten free. My brownies are still to die for without the gluten. I hope you test this recipe out and have the same positive reactions. What’s one of your family favorite meals?

Gluten Free Chicken Parmesan Tenders

Gluten Free Chicken Tender Prep finished chicken tenders

 

[amd-yrecipe-recipe:13]

 

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Dinner Mealtime Monday Recipes

Yum, PattyPan

Meal Time Monday [Autosaved]

PattyPan

 

Have your seen a Patty Pan before?

Have you ever tried Pattypan? It was completely foreign to me until a week ago; I received PattyPan in my Produce Co-Op, and it’s vibrant colors and cute bell-shaped immediately appealed to me. I did my usual Pinterest Research and found some recipes, but when it came down to it, I ended up mixing some things in the kitchen and coming up with a yummy dinner option. Pattypan has a lot of aliases: known as the flying saucer, cymling, scalloped, custard, or sunburst squash. It comes in a variety of colors too such as white, green and yellow. It size ranges in diameter but it typically about the size of your palm. The smaller Pattypans are more tender than, the larger, and its flavor is described as butter or olive oil like flavor. It is a distinct flavor compared to its cousin’s zucchini and yellow squash.

So many ways to cook a PattyPan

When preparing it does not need to be peeled. There are some ways you can make it: you can slice it, cube it, shred it and cook it. It can also be served raw like you would serve any other summer squash, it’s so cute though it’s good to accentuate its true form when cooking it there is no wrong way to prepare it. It can be braised, steamed, roasted, or grilled whole. Hollow it out like I did for this recipe and stuff it with anything your heart desires. You can even use it for soup bowls if you like, slice it horizontally and make pizza. There are so many options for PattyPan, and it goes great with any flavor combination because of it’s flavor.

PattyPan.

Getting the Girls on board

My girls love taco’s so I figured to get the to try something new it need two things taco meat and cheese.  I always add lots of vegetable for fillers in my taco meat: carrots, onion, garlic, peppers, black beans and this time I scooped out the Patty Pan chopped it up and added it to the mix.  It was very easy to make and came out with lots of flavors.  The only problem I have now is finding more Pattypan.  My family loved it; it had a distinct flavor which I don’t find with summer squashes. Winter squashes tend to have unique characters. Summer squash usually takes on the flavor of whatever it is cooked with, for example, garlic or onion, etc.  It also seemed more dense than your typical yellow squash or zucchini. Do you have a favorite summer squash recipe?

[amd-yrecipe-recipe:30]

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