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Easy Sauteed Chard with Tomato and Avocado
Serves 4-6
Preparation Time: 15 mins
Cooking Time: 15 mins
Mark, the produce manager at New Leaf gave me a taste of a Reed Avocado the other day and my knees practically buckled! In season now, they are the large round avocado and have a wonderful flavor and texture. It will stay firm even when ripe, so it’s not the best choice if you’re making guacamole, but it is perfect for dishes like this one. If you can’t find it, you can use Hass.
Want a grain with this dish? Serve this easy dish over the leftover quinoa you froze earlier in the week, make some now or eat it straight up!
1 Tablespoon olive oil
1 large yellow onion, sliced
1 pint cherry tomatoes, washed and stemmed
3 cloves minced garlic
2 bunches Swiss chard, washed and chopped (tough stems removed)
1/2 cup vegetable broth
Salt and pepper to taste
1 Reed Avocado, peeled and cut into chunks
1 teaspoon lemon juice
Heat oil in a large skillet over medium heat. Add onion, tomato and garlic and saute for 5 minutes, or until the cherry tomato insides start to leak out. Add the chard, broth and a sprinkle of salt and pepper. Cover and cook for 5 to 8 minutes more or until greens are bright green and tender. Remove from heat. Fold in avocado chunks, sprinkle with lemon juice, season to taste with salt and pepper and serve.
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Until next week, Eat Well, Be Well and LOVE Every Bite!
~Jenny
Have You Lost That Yum-Yum Feeling?!
A while back, my sister and I were talking about food (one of my favorite topics!) and she said, ‘I stopped eating it (I don’t remember what it was) I because it didn’t give me that yum-yum feeling.’ Of course, I knew instantly what she meant and I have used that phrase in my cooking classes ever since. To me, the yum-yum feeling is about more than taste, it is a delicious taste and texture and a warming of my soul that occurs when I eat delicious food that nourishes me too!
Now, not every bite you take throughout the day has to give you the yum-yum feeling but I think you should be getting it at least several times per day (at least once, please!). In our never-ending quest for a healthier diet, sometimes we can lose sight of the importance of eating food that actually tastes good. This week, I am excited to share a recipe that is really good for you AND gives you the Yum-Yum Feeling. What could be better than that?
Chickpea and Sweet Potato Curry
Serves 4-6
Coconut milk really gives me the yum-yum feeling plus I love the sweetness of sweet potatoes, which are loaded with vitamins in this dish. The chickpeas provide great texture and great fiber!
2 Tablespoons unrefined coconut oil
1 medium onion, chopped
1 red pepper, chopped
1 ( 1 – i n c h ) piece fresh ginger, minced
2 cloves garlic, minced
1 large sweet potato, peeled and cut into small chunks
1/4 teaspoon red chili flakes
1 cup vegetable stock
1 15-oz can coconut milk
1 teaspoon tamari
1 15-oz can chickpeas, drained
1/2 cup chopped fresh basil
juice from half a lime
In a large saucepan over medium-high heat, warm the oil. Add the onion, pepper, ginger, garlic and saute stirring occasionally, until the onion and pepper soften, about 5 minutes.
Add the sweet potato chunks, red pepper flakes and stir and sauté for about 1 minute. Add vegetable stock, coconut milk and chickpeas and bring to a boil, then reduce heat and simmer until sweet potatoes are tender (depending on the size of your chunks (10-20 mins). Add tamari, basil and lime juice, simmer for 5 minutes and serve.
Want great recipes like this sent to you every week along with a shopping list and coupons to New Leaf Community Markets? Subscribe to my Meal Plan Today!
Until next week, Eat Well, Be Well and LOVE Every Bite! ~Jenny
Let them eat cake!
You can have your healthy cake and eat it, too…
This week has been a really busy one for me and when I get stressed, I crave sweet bready things (like coffee cake- yum!). So, instead of ignoring that craving or worse yet, beating myself up for wanting something not deemed as healthy, I made myself a fig cake. It is pretty nutritious. I used only 1/2 cup of sweetener for the entire cake, whole-wheat flour and oats as the base, and figs are a great source of calcium, which actually helps when you are stressed. However, the best thing about this cake isn’t the nutritional profile. It is what it represents: taking time to notice what is going on, being proactive instead of reactive and being nice to myself (now there’s a concept!). This week, take a break and enjoy a piece with a cup of tea!
Fig Cake
Makes 20 Squares of deliciousness!
1 cup dried figs, cut up into small pieces
1/2 cup non-hydrogenated margarine
1/2 cup agave nectar
1 cup water
1 teaspoon cinnamon
1/4 teaspoon cardamom
1/4 teaspoon salt
1 1/2 cups whole-wheat pastry flour
1/2 cup rolled oats
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup chopped walnuts
1 teaspoon vanilla
In a small saucepan, combine figs, margarine, agave, water, spices and Bring to boil slowly and boil for 3 minutes. Set aside to cool. (Really allow it to cool off at least to lukewarm, so it doesn’t cook the flour and make it tough)
Combine flour, oats, baking soda, baking powder and salt into a large mixing bowl. Fold in (add gently) cooled fig mixture and nuts and vanilla. Pour batter into greased cake pan.
Bake at 350 degrees for 20 to 25 minutes. Cut in 2-inch squares and enjoy!
Wouldn’t life be easier if someone planned your healthy meals for you, sent you a shopping list and coupons every week? Sign up for my Meal Planning Service Today!
Until next week, Eat Well, Be Well and LOVE Every Bite!
~Jennifer
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