Man, it was windy today! My boys have been feeling a little cooped up and I have been distracted with the urge to spring clean. I thought it would be a good idea to get out of the house to break my cleaning focus and spend some intentional time playing with them. Of course they wanted to go to the park today. Even in 20-something mph wind.
But you know what? It ended up being a really fun time! We went to a random little neighborhood park and had the whole place to ourselves. We played on the swings and chased each other. They rode their scooters and we only got blown over by the wind like 2 times. We stayed longer than I expected we would so on the way home I knew a needed a game plan for lunch.
Ah, lunch. It’s been such a struggle lately. Leftovers, salad, and eggs are our usual. These boys must be growing because I can’t seem to make enough to have leftovers and we’re burnt out on eggs. I bought some sausage thinking we may need it for a quick lunch. As I thought about what to with it today, I remembered this yummy roasted sausage, cannellini bean, and swiss chard I had made months ago. I still had that big beautiful bunch of Swiss Chard from last week. (Seriously, wasn’t that chard gorgeous??)
I recently learned that nuts and beans should be soaked because they have anti-nutrients which make them harder to digest and can cause gas and other digestive upsets. It’s especially problematic with people who have leaky gut. My firstborn got a gut bomb at birth and I have been working to heal his gut ever since. We eat A TON of canned beans and not-soaked nuts. Maybe I should say we did... I'm begininning to change that.
Becuase soaking beans takes some pre-planning and I'm not in that habit yet, today I substituted sweet potato and it was delicious! We all liked today's version better than when I made it with beans. It was sweet and savory and I want it everyday for lunch now. I hoped there would be a little leftover for tomorrow but the three of us devoured it.
1 sweet potato, peeled and chopped into small chunks
1 bunch Swiss chard, washed, stems removed and chopped into 2-in. slices
1 tsp. Dijon mustard
1 tsp. smoked paprika
1 Tbsp. fresh lemon juice
3 Tbsp. avocado oil
Sea salt and freshly ground black pepper, to taste
3 sausages (about 1 pound), sliced into rounds
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Spread sweet potato and chard on the baking sheet.
- In a small bowl, combine mustard, paprika, lemon juice, and oil. Pour over sweet potatoes and chard. Season with salt and pepper. Toss everything together. Put sliced sausage on top.
- Roast for about 25-30 minutes or until potatoes are tender, and all is roasted to your desired brownness. Dish up and enjoy!
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