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!

Food item of the week, Rainbow Chard!

This week I’m cooking with Rainbow Chard! Rainbow Chard is leafy green with bright red, orange or yellow stems and is actually classified as a beet.  This large “leaf” is similar to Spinach in how it cooks and tastes.  It is slightly bitter but not bad at all, the bitterness goes away when cooked.  It is also known as Swiss Chard, Silverbeet, Perpetual Spinach, Spinach Beet, Crab Beet, Bright Lights, Seakale Beet, and Mangold.  I’ve learned that Rainbow Chard has large amounts of Vitamin A and moderate amounts of Vitamin K and C and is rich in minerals and dietary fiber.

Here, I simply chopped one leaf then sauteed it with grass-fed butter for about 3 min then added whole eggs.

chard and eggs