Champion Chard

Ah, chard ! One popular vegetable that comes in early autumn through spring it seems.  Be you green or rainbow, I love you !And chard it seems loves us . It is packed with minerals, vitamins and flavinoids.One of the primary flavonoids found in the leaves of chard is called syringic acid. Syringic acid has received special attention in recent research due to its blood sugar regulating properties.( Stable blood sugar means less cravings amongst other things).Chard also has compounds that help with our nervous system and organs like our eyes and ears. One cup of chard contains more than 100 % oif your RDA of vitamin A. Chard also has high levels of magnesium, calcium, vitamin K, iron, potassium, folate, zinc, copper, vitamin C, dietary fiber, and vitamin E.

I have used chard in the same way one uses spinach, and is interchangeable with it in my opinion.One current favorite way of serving this is something I call a Deep Sea Lunch.

Deep Sea Lunch for 2

1 bunch swiss chard ( any variety), chopped
1 t coconut oil
1 clove garlic, crushed
2 T parmesagn cheese
1 pack moc crab ( you can use equivalent of real crab- I have an allergy)

In a skillet saute the garlic in coconut oil and add the chard. Stir fry till wilted and divide amongst 2 plates. Top each with 1 T Parmesan cheese. Divide the pack of crab between the two plates. Serve and eat.

Makes for a very satisfying lunch !

Decoration Day

Kind of a run and shop weekend here. Our family does not gather for Memorial Day BBQ's, but instead gather at the cemeteries to pay respects to those who have gone before us. Decoration Day, as my grandmother would call it. We would go out to the cemetery, spruce up the graves, place geraniums ( a white one and a pink for the ladies, red for the men) , and tell stories about them. It was not until years later I heard of the day called Memorial Day with the intention of honoring the fallen Vets. There was only one member of my family who served in the military ( desk job- never saw combat), so that aspect was not involved. It seems that after WW1 the practice of honoring Vets was started, and my grandmother did not want to leave anyone out and so the practice was started to honor the whole family. I will go tomorrow to pay my respects, and perhaps encounter a few of my living relations in the process.

Meanwhile it has been shopping, and some further adventures in gluten free. Last night for dinner I made something called Cottage Cheese and Spinach Pie, but substituted red swiss chard for the spinach

Cottage Cheese and Spinach Pie ( gluten free)

1 package frozen spinach (very well drained -- (10 oz.) water squeezed out)
1 cup low or non-fat cottage cheese
3 egg whites
1 small onion -- chopped any way you like
A handful of fresh basil -- chopped
Fresh garlic cloves to taste (I used 5 medium)
4 tbsp. Grated Cheese (I use Romano)

Combine all ingredients. Place into non-stick sprayed casserole, or 9-inch cast iron skillet. Bake at 350§ for about 45 minutes or until top is browned.

Verdict ? Swiss chard, when frozen , gets a very strong flavor. Next time I will use spinach ! The fact that this is a crustless pie makes it gluten free, low carb and lower in calories than a quiche. I served it with a salad of romaine, dandelion greens, watercress , berries and pepitas.

Today is going to be a shopping quest. I have to find an outfit for a wedding ( for both Nick and I) that happens in a couple of weeks. Problem with this one is that it is an outdoor wedding. While it is casual, it is still a wedding , so I don't think shorts and tee shirts will cut it. I am scratching my head as to what to wear for this one and hoping I will get inspiration once I see what is offered. Second objective is a new computer for me. Sharing a computer with Nick is simply not working out. We do most of his school on the computer ( and we are doing summer school this year) , I use it for household management, research, gathering of homeschool materials and more. While we have been able to share, it always winds up one of us is up into the wee hours of the morning trying to catch up with the tasks we could not accomplish during the day. So before we start getting sick from lack of sleep or becoming aggravated with each other, a another computer will enter out lives. I just need to find room to put it !

Rabbits knocking at my door

I had a dream last night where a couple of bunny rabbits came to my door and asked that I stop eating to many veggies because I was taking veggies away from them. I think it had something to do with watching my son play Rabbits Go Home on the Wii and trying to use up greens yesterday. Sometimes dreams are just you mind repeating the events of the day in a colorful way.

Breakfast was cinnamon fruity oatmeal (pear, apple and blueberries) topped with a quarter cup of cottage cheese. I am not sure if I like this combo as well as oats with seeds or nuts.

Lunch was Quinoa Orange Basil salad over romaine, watercress and dandelion greens. Grains over greens seem odd ? It's really not, and with the right kind of grain you can get a wide range of nutrition. Quinoa , however is something else. While treated like a grain, quinoa is not actually a grain.Instead it is a member of the same family as spinach and swiss chard.
It was revered as an important food by the Incas. It contains a complete protien and is high in lyscine,which is needed for tissue growth andrepair.This could make a great breakfast alternative for growing children or those working on strenght training.Because quinoa is a very good source of manganese as well as a good source of magnesium, iron, copper and
phosphorus, this "grain" may be especially valuable for persons with migraine headaches, diabetes and atherosclerosis. Magnesium also relaxes the blood vessels, thus promoting cardiovascular health.One word of caution- if you are on an oxolate restricted diet, avoid quinoa as it is high in these. So Quinoa falls into the realm of other rabbit habits!

Dinner was attack of the vegetables- grilled chicken breast with roast veggies ( eggplant, asparagus,zucchini,mushrooms,peppers, broccoli and butternut squash mix) and Doubly Delicious Greens

Doubly Delicious Greens

1 large bunch bok choy -- chopped
1 large bunch Swiss chard -- chopped
1 medium onion -- coarsely chopped
2 cloves garlic -- chopped
1 can diced tomatoes (no salt) -- (15 ounce)
2 cups shiitake and/or baby bella mushrooms -- sliced
1/2 teaspoon dried Italian herb seasoning

Place bok choy, Swiss chard, onions, and garlic in a large steamer and
steam until almost tender, about 10 minutes. In a large pot add tomatoes,
mushrooms, steamed greens mixture, and seasoning. Simmer over low heat
for 5 minutes, stirring occasionally. Serves 8.

We got in more boxing, walking and ab work. I noticed yesterday that Nick is beginning to develop somewhat definable abdominal muscles and it looks cute ! He is also beginning to get noticeable muscles on his shoulders and neck ( cannot remember the names of these). It looks funny to see his body begin to get some kind of definition ! I am not so sure about my own body. Things feel tighter in my abdominal region and my clothes fit different, but I have not taken my measurements or dropped a size that I am aware of, so I am not sure. Just carry on, knowing that something is happening .