I don't really ever do New Years resolutions, but one of the changes that I wanted to make this year was eating better overall. I don't mean going on a diet - I just mean be more conscious of what I am putting into my body, what kind of food I'm buying, and where I'm buying it from. I'd been on a relatively healthy streak over the summer, but in the last couple months I felt like my time spent cooking was diminishing. In between working out, staying late at my job, social activities, and wanting to only watch Gilmore Girls, during the week I would eat whatever random stuff I could find in my kitchen or sometimes skip dinner altogether. One week I literally ate sushi every single night except for one evening where I met a friend, had a beer and called that dinner. A couple years ago I did Whole 30, and was impressed with myself that I didn't cheat at all, but I didn't want to do something so extreme and limiting again. I've always had kind of a complicated relationship with food. I love it but sometimes hate how it can make me feel (cue a childhood involving eating junk food literally in the closet). Does anyone else relate to this?
My new regiment has been going pretty well so far - I've been eating a ton of fresh fruits and vegetables, whole grains, and proteins and I feel much more energized, awake and never bloated. I've found that it's worth it to spend a bit more time in the kitchen during the week to keep me from scrambling to pull together food for work lunches and feel uninspired every day. Additionally, I've resolved that if I make something sweet for this blog to only enjoy one or two tastes, and then bring it into work the next day, which makes my colleagues happy (and me very popular LOL). I think that making a conscious effort to eat better and to cook with fresh ingredients is paying off more positively than any other crash diet or juice cleanse I've ever tried and I'm looking forward to creating some recipes this year with those changes!
I'm a big fan of red spicy shakshuka but when I had a big pile of Swiss chard lying around last weekend I decided to try something different, based on something I'd seen in Bon Appetit. This green shakshuka is just as spicy and flavorful but way less heavy.
Preheat oven to 350 degrees F. In a medium/large cast iron skillet, cook onions in olive oil on medium heat until translucent. Add in Swiss chard and stir in red pepper, dukkah, cayenne pepper, black pepper, and sea salt. Cook until soft. Remove from heat and carefully crack 3 eggs into the skillet over the chard.
Put skillet in the oven and bake for 10-15 minutes, checking to make sure egg yolks are still runny and not overcooked. When eggs are to your satisfaction, remove from oven. Garnish with fresh chives and dill, and serve.
- 1 bunch Swiss chard, cleaned and chopped
- 3 eggs
- olive oil
- 1/2 cup yellow onion, chopped
- 1 teaspoon crushed red pepper flakes
- 1/2 teaspoon dukkah
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- fresh chives and fresh dill, chopped (for serving)