Sauteed Veggies with Rainbow Chard


I’ve been meal prepping for a while and the usual suspects in my sauteed veggies are zucchini, crimini mushrooms, yellow onions, garlic, poblano pepper and spinach or kale. I like adding herbs like cilantro or basil or fennel seed and spices like turmeric, pepper, sea salt, garam marsala or cayenne. 

Today, I’m switching things up a bit and cooking with Rainbow Chard for the first time this week! In the pic you’ll see a beautiful batch of a new kind of sauteed veggies along with protein! This includes:

  • 2tbsp of coconut oil
  • 6 purple potatoes
  • 1 Poblano Pepper
  • 3 garlic cloves
  • 1 red bell pepper
  • handful of baby carrots
  • 2 zucchinis
  • handful of crimini mushrooms
  • 2 bundles of scallions
  • 2 rainbow chard leaves
  • cilantro, sea salt & pepper

This yields about 6 cups. For protein, I’ve got 1lb of ground chicken (4 servings) & 1lb of shrimp (4 servings)!

An all organic meal for days!

Leave a Reply

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

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

Facebook photo

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

Connecting to %s