I was supposed to be making Vietnamese style summer rolls today but I managed to make an almighty mess of the whole thing; they are so fiddly to wrap up or even move off the chopping board :(. I’ll have to get the kids to do a better job!
I had some Rainbow Chard in the fridge and so I grilled it with some mushrooms, added an egg and avocado, plus a little brown rice and lunch was saved :).
Rainbow Chard is both pretty and delicious in equal measure. I find it’s really easy to cook with a little olive oil, for a few minutes in the skillet to wilt it a little and then season with salt and pepper. Just fantastic and clean eating at its best.
Rainbow Chard is also known as Swiss Chard. It’s almost fat-free, has a great deal of nutrition from iron and is a good source of dietary fiber. Have a great day 😃 .