I bought red chard last weekend at the farmers’ market for $1…
But I had no idea what to do with it. It sat in my fridge all week until yesterday when I decided to try adding chard to my oat bran (instead of just spinach). I used half chard greens, half spinach.
It had a few pretty red specks from the red chard!
Surprisingly good. I could definitely taste the chard more than I can normally taste the spinach, but I liked it. I don’t think this would be a good choice for someone new to green oats though – too intense.
Instead of my usual peanut/almond butter, I used ABU (3-4 tablespoons?). I loved how the ABU blended so smoothly into the oat bran. Sometimes with nut butters I get lumps, even after blending – I prefer no lumps of nut butter so this was great.
Since it’s summer, I’ve been having a lot of salads. Okay, I always have a lot of salads. But more so now, if that’s even possible. A recent addition has been honey mustard salmon, which is just the cheapo salmon from Han Kook (the ugly cuts after they cut the sashimi – $1.50/pound) rubbed with honey, mustard, and lemon juice. Then I bake it and put it on top of things like this:
Can’t forget those vegan bacon bits. I’m actually all out and need to get more very soon. I decided to make my own honey mustard dressing (since I love Annie’s lite honey mustard so much) but it’s still a work in progress. I forget which dressing went on this salad.
I’m teaching the Math SAT all day and I’m on my lunch break… it’s very hot. I want to go home and do some yoga. This morning I did a 35 minute flow on my own to some yoga music. Hope your Sunday is going well