To honor 3 years gluten free, I am sharing my Sautéed Swiss Chard and Kale with Fig recipe.
“How long have you been gluten free?” I was asked while attending the 140conf in NYC.
“A really long time, but 3 years fully committed,” I responded.
“Fully Committed” is the key here.
When we do anything half committed, we can only expect half-committed results.
For a couple years before June 20, 2010, I was “gluten free” when it was convenient for me.
When I still had inflammation via endoscopy, I knew it was time to make the life commitment and go completely, 100% gluten free.
Gluten free is not a fad for me. I don’t eat this way because I’m trying to be trendy or keep up with anyone or any belief.
Eating gluten free has changed my life.
Wait, let me take that back….eating REAL FOODS which are gluten free has changed my life.
Gluten free is rarely ever found in a “gluten-free” package for me.
Gluten free is found in simple ingredients I buy.
My meals, snacks, beverages, and desserts I create with those ingredients.
I see food very differently than I did three years ago.
I’m proud. No, I am damn proud of where I was and where I am.
Honestly, I can’t wait to see what’s next on my journey for healing – inside and outside.
Sautéed Swiss Chard and Kale with Fig
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Sautéed Swiss Chard and Kale with Fig Recipe
- Swiss chard, one bunch
- kale, several cups
- ½ small onion
- 2 garlic bulbs, crushed
- 9-10 figs, chopped (the ones I used in this recipe were the Turkish Smyrna Figs from Trader Joe's, which consist of just unsulfured Turkish figs) (alternatively, you can use Made In Nature Figs, which are amazing!)
- olive oil, for sautéing
- sea salt, to taste
- Chop up all ingredients.
- Throw them in a pan.
- Sauté over medium-low until they are cooked to your liking.
Note: If you have SIBO, this might not be the recipe for you.
Let me know if you try the Sautéed Swiss Chard and Kale with Fig! Also, if you’re looking for more recipes, there are tons via The Gutsy Girl’s Bible.
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You will heal. I will help.