No Time to Eat Well–Let Me Help!

Here are three quick dishes that can be part of a splendid meal– sautéed Swiss chard, Ipswich salad, and banana-strawberry smoothie. All three can be made in a jiff. As a bonus, the melon-and-berry salad with feta and the minestrone soup will help you save time as well. These take a bit more time to prepare, but you can make big batches with them. Take the soup to work for lunch. Keep the fruit salad in the fridge and have it there all week for an easy snack.

Photo 77--Family Enjoying a Meal

Sautéed Swiss Chard

• 4 cups Swiss chard, chopped
• 2 Tbsp. olive oil or coconut oil
• 1 clove garlic, diced (optional)
• Black pepper to taste
• Salt to taste

1. Heat the oil in a sauté pan or fry pan.
2. Add the garlic (optional) and cook it over medium heat until it’s tender.
3. Add the Swiss chard and cook it over medium heat until it’s wilted.
4. Add black pepper and salt to taste (optional).

Ipswich Salad

• 5 cups arugula
• 2 tomatoes, trimmed and chopped
• 1 cucumber, trimmed and chopped
• 5 stalks celery, trimmed and chopped
• 1 cup blue cheese
• 1 can (15 ounces) garbanzo beans

1. Combine all of the ingredients in a mixing bowl or serving bowl.

Banana-Strawberry Smoothie

• 1 cup water or Greek yogurt
• 1 cup spinach, kale, Swiss chard, or collard greens
• 1 cup frozen strawberries
• 1 banana
• 1-3 scoops unflavored protein powder

1. Blend all ingredients together in a blender.

Melon-and-Berry Salad with Feta

• ½ cantaloupe, trimmed and cut into bite-size chunks
• ½ honeydew, trimmed and cut into bite-size chunks
• 1 cup blueberries
• 1 cup strawberries, halved
• ½ cup raspberries
• ½ cup blackberries
• 1 cup feta cheese

1. Combine all of the ingredients in a mixing bowl or serving bowl.

Minestrone Soup

• 8 cups water
• 2 pounds boneless, skinless chicken thighs
• 4 carrots, diced
• 4 stalks celery, diced
• 1 red onion, diced
• 8 shallots, diced
• 8 mushrooms, diced
• 1 cup pea pods
• 1 bulb fennel, diced
• 3 tomatoes, chopped
• 1 can tomato paste
• 2 jalapeno peppers, diced
• 1 bulb garlic, diced
• 2 bay leaves
• 1 ½ tsp. black pepper
• 1 ½ tsp. salt

1. Place all of the ingredients in a slow cooker and cook on low for eight hours, stirring once or twice.

Remember your mantra for today: NOURISHING MOVEMENT, NOURISHING FOOD, NOURISHING LIFE.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s