Eat More Carbs.


I know, I know. Pasta? Rotini pasta? Are you kidding us? I mean, who eats pasta anymore. Really. Could you not have used some quinoa? And Swiss Chard instead of Kale? Don’t you know that Kale and Quinoa are HOLY?

Whatever. Sometimes a girl just needs pasta. This was one of those times. One of those times when you just want to feel that comforting al dente loaded with simple and tasty toppings. Toppings like barely-sauteed Swiss Chard, roasted red peppers, kalamata olives and a sprinkle of parmesan. Drizzlings like olive oil with oregano, black pepper, and finely minced garlic. Dashings like a twist of fresh lemon. This with a Mason jar of San Pellegrino water with more lemon in it made for one tasty lunch.

Besides, I like Swiss chard better than kale….There, I said it.  It also carries some great nutritional benefits:

  • 1 cup of chard contains about 32 milligrams of Vitamin C (about as much as a glass of OJ)
  • It is an excellent source of magnesium and potassium (think of your heart and lungs!)
  • A good source of chlorophyll (a great blood purifier)

Since it is also one of the dark leafy greens high in oxalic acid, cook your chard with something rich like tofu, seeds, nuts, beans, butter, animal products or oil. This will help balance the effect of the oxalic acid, which depletes calcium from bones and teeth, and may lead to osteoporosis. Additionally, you never want to cook your chard or any vegetables for too long because they become depleted of nutrients. My favorite method is water saute–for about 2-3 minutes, drain, and then drizzle with olive oil or ghee.

Water sauteing is a quick easy way to cook greens. Just add a half a cup of water (or so) to the bottom of a wok or large pan. Wash, pat dry, and chop your greens while your pan heats on medium high heat on the stove top. When the water starts simmering, add the greens and cover for 2-3 minutes. Remove from heat, drain, and drizzle with oil, sprinkle with nuts, or mix into a yummy pasta dish.

Eat more carbs, yes, but eat them with greens.

With love from Colorado,


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