I would be TGIFing, if I didn’t have to work tomorrow. Luckily, whenever I work Saturdays, it doesn’t feel like a normal day of the week, so I fly through my day without thinking of it as a work week day but also not identifying with it as a Saturday. Kind of like a half day in school used to feel like. Anyway, I’ve got one more day to work tomorrow and then I am off Sunday and Monday. But then the following week is going to be the real tough one. I’ll be working at least one 12 hour day and at least one 16 hour day! I am already trying to mentally prepare myself for the battle of April 21st-26th. Plus, that will be my last week of Whole45! Note to self: spend your Easter Sunday and following day off work prepping meals for following work week. Blah.
Anyway, we will be leaving for my parents house tomorrow afternoon right after I get off work. Hubs is ecstatic to be spending Easter with them, because my mom will make sure there is a glazed spiral ham and a homemade coconut cake and Easter Bunny-delivered-jelly beans. I was originally going to host the Sunday lunch, but then I got in a car accident and broke my elbow and I happily let go of any plans I made that involved tons of cooking for people. This will be a perfect alternative because I can make a few side dishes for myself that nicely blend into the rest of the entrees. I have a few recipes in my head such as deviled eggs, sweet potato salad, pureed carrots, and I even purchased a lamb rack to roast so that I can have some protein that isn’t sugar-infused.
Anyway, I will stick with the retelling of tonight’s dinner recipe for now. I purchased some very colorful Rainbow Swiss Chard the other day. I have never had it before and it is so beautiful! It is one of those dark green veggies that I’ve been eyeing lately due to their Calcium-richness along with others like collard greens, turnip greens, and mustard greens.
I took the leafy parts of the chard and threw them in a heated skillet with some coconut oil. At first, I thought I had way too much chard for the skillet; their leafy layers are thick and bountiful. Sure enough though, after a few simmering minutes, the chard shrunk in size and became deeper in color. Their taste and texture reminded me of collards but on a whole other level; thicker! I added some grilled chicken with just a slice of bacon to the mix. While my chicken and chard was cooking, I had a lovely NC-grown purple sweet potato I needed to use. At least I am assuming I needed to use it since mine had started sprouting! Crazy!
How cool is that!? I peeled and chopped the potato and roasted it in the oven. I read only after I ate them that it was okay to actually eat a sprouted sweet potato. Ha! Apparently, it sprouted because of the humid environment it lives in. Anyway, the purple sweet potato was definitely another colorful addition to my bright dinner template.
I diced it and then roasted it in the oven.
I then plopped my rainbow chard chicken on top of my purple sweet potato in a (blue) bowl and ate it all!
Now I’ll hopefully be glowing bright colors after I turn the lights off to go to sleep😉. Either that or tie-dyed like an Easter egg.