Here Swissy Swissy Chard…

by agirlandhermutt on June 9, 2011

Last night I dominated my bike again. When I say dominate, I really mean I didn’t cry this time. The Scientist was a good sport and rode along the side of me so I could learn a thing or two. Apparently bike riding skills are learned easily as a child. Not so much as an adult. I have a paralyzing fear that I’m going to flow into the street and be hit by a car. That DID NOT happen last night. I did, however, fling myself into a big fence pole. Eh. Practice makes slightly better. Winking smile

I’m learning about my bike gears and I also learned how to fill my tires with air. Again, something I should probably already know how to do.  Oops.

Total Miles Biked: 8clip_image00161_thumb1_thumb[1]

As you can tell from my sweaty face up above, its full on summer and the greens are out in full force. Swiss chard has been calling to me every time I go to the grocery store lately. Although it is typically available all year, Swiss Chard has a peak season of June through August. There is something magical about those rainbow stalks that just pull me in. Last year I discovered it at my local farmer’s market and it suddenly started making a stronger appearance at my regular grocery store too. WOOT!

My eyes were a little bigger than my belly, or space in my kitchen, so I got two (YES TWO!) recipes for ya today. Don’t let those groceries go to waste, right?! Both of these are nothing fancy, but they are tasty!

Stuffed Swiss Chard Rolls

In the mix (Makes 8 rolls):
– 1/2 lb ground turkey
-4 cloves garlic
– 1 bunch swiss chard (about 8 leaves)
– 1/2 cup spaghetti sauce
– 1/4 cup parmesan cheese
-S&P to taste

*Mix together turkey, garlic and sprinkles of S&P. I added about 1/2 a tbsp of each.

*On each swiss chard leaf add 1/4 cup of the turkey mixture to the tip of the swiss chard leaf and roll. I used a 1/4 cup measuring cup to get the turkey into a ball sized amount. Be sure to tuck in the sides as you roll!

*Place in a baking dish, stem sized down. A few of mine (like that little pink buddy!) popped up while I was arranging my rolls. It should be on the bottom to keep the rolls together.

*Spread spaghetti sauce across the top of the rolls.

*Fill baking dish with enough water to almost cover the rolls. The water should not completely cover the rolls though.

*Sprinkle parm across the top and bake for 1 hour at 400 degrees.

These stuffed rolls are super easy to modify to your tasty buds and are supah filling! I usually eat 2 rolls as a serving and at just 50 cal a piece these are perfect for lunch the next day.


The next swiss chard event down that went down in my house was nowhere near being remotely attractive. However, it was delish and filling and lovely in every way!

Swiss Chard Saute

In the mix (Makes 2 servings):
2 cups swiss chard, chopped (about 1 large bunch)
-1/2 small red onion, diced
-2 garlic cloves, chopped
-1/2 cup black beans, rinsed (or any bean of your choice)
-Cooking Spray

-In a medium sized pan sprayed with cooking spray, saute swiss chard, garlic, onion, and black beans for about 6-8 minutes.The saute is done when the swiss chard is wilted.

*You can serve this saute dish over a variety of things including a sweet potato, whole wheat pasta, or my personal fave, spaghetti squash.

Check out how pretty those stems are?! Some people think that the stems are a little bitter but I’ve not had that experience. Don’t feel comfortable eating them? Just chop them off before cooking!

I created a little swiss chard saute and spaghetti squash parfait in my tupperware for lunch. Ya buddy! This sucker is even better the day after.

Oh, did you know that NOTHING goes better with swiss chard than sparkles with frozen peaches. Millions of peaches, peaches for me….



I hope you guys are having a good week. Tomorrow is Friday and I’m so ready for it. I have an exciting night of relaxing in my PJs and hair coloring on my agenda. Jealous much?! Winking smile

Are you a bike rider as an adult? If you learned as a kid, who taught you?

My neighbor back in the day, Mr. Meyers (awww. I miss him!) taught me in the big field near the airport. Ha. Good memories.


One last thing!Look who made their internet debut on another site besides AGAHM! Its Korkapoo! Check out Carrots n’ Cake for her Blog Dogs posts.

See ya tomorrow!

{ 7 comments… read them below or add one }

Andrea @ Vegvacious June 9, 2011 at 5:59 pm

I’m more of a stationary bike kind of gal ~ I love spin class, but I’m brutal on a real bike — unless it’s completely flat & smooth 😉 Lovin’ the swiss chard ideas. I’ve never thought to stuff the leaves – great idea!


agirlandhermutt June 10, 2011 at 11:25 am

I used to love spinning! I’m not sure what made me stop though. I’m having a hard time with hills myself. Apparently my balance isn’t what it once was. 😉


Dorry June 9, 2011 at 10:37 pm

I’m so glad you are getting the hang of your bike! It really is such a fun activity if you’re able to ride in a safe place. Dallas streets are scary because there are very few bikers. I need to move to Denver or Portland! I also need to pick up some Swiss chard. I’ve seen a lot of great recipes lately for the healthy green!


Tiffany @ Simply Shaka June 9, 2011 at 11:30 pm

I’m starting to do the bike at the gym but I want a real one! Of course my main concern is my booty since it’s so big and no seat is comfortable. I can’t wait to see more bike pics though! I would not want to be a biker in Charlotte–drivers (um me) are ruthless. I don’t like people in spandex, I can’t help it.

I’ve never cooked with swiss chard but you’re making me want to make those rolls!


Neyal @ Looking Up While Slimming Down June 10, 2011 at 9:10 pm

The swiss chard looks great! I’ve never cooked with it before. I might have to give it a try!


Melissa June 11, 2011 at 12:04 pm

I am not a bike rider as an adult. My husband tried to explain how things work with the gears and everything but I just didn’t get it. It didn’t help that I am so out of shape that I can barely make it up a 3% incline. Maybe one day in the future I will try again.


Aimee June 13, 2011 at 12:02 am

Totally a bike rider as an adult! I love it, and have been itching to get up the mountains for some time now. Finally the weather is playing nice. Off to see your pup on Carrots n’ Cake!


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