Baby B is almost 2 months old. It is time.
Time to say goodbye to some old friends, carbs, sugar and junk. I am sad.
Hopefully, my goodbyes will be accompanied by some lovely “hellos”, because I’d just about kill to fit into my clothes again. I am not fat enough for maternity clothes, and not skinny enough for regular clothes. My belly band is working overtime.
Before I got pregnant with baby B, hubs and I started the paleo diet. I was only on it for about a month when I got pregnant and had to kick the whole thing because of meat aversions, but I am glad to be back- seeing as how I lost 20lbs before and never regained them (my baby weight was thankfully all baby- overweight women do NOT need to pile on pounds when pregnant).
Don’t go and unsubscribe from my blog just yet, I will still post the occasional sinful stuff. It’s just who I am.
But, in the quest to fit into the lovely wardrobe gaining dust in my basement, I’ve got to make a change. Fresh food is now the go-to in our house, and with two babies, I am relying on quick, easy to make, and inexpensive recipes to get us healthy.
Enter this delicious, beautiful little recipe.
I LOVE roasted beets, especially in salads. I picked up some recently at a farmers market and wondered- can you cook the greens? With a quick google confirmation, I decided I needed to try beet greens out. I already had them and I was just going to toss them away… why not?
Wow. Beet greens are delicious. Where have they been all my life? It’s like wilted spinach… but SO much more flavorful. And so much cheaper. Next time you plan on roasting some beets, pay special attention to the greens and whip this wonderful side dish up in a snap!
Read on to see how I prepare them…
First, you’ll need the greens of 1-2 bunches of beets.
Beet leaves can have a LOT of dirt on them, so rinse them and soak thoroughly in the sink. Shake dry and remove the thick red stems so you only have leaves left.
Heat a splash of olive oil and a small pat of butter in a nonstick pan, and toss in greens. If your butter has any salt, DO NOT add salt. These greens have a much more rich flavor than spinach, and we oversalted ours by a touch the first time we made them.
Saute until wilted, and serve as a side dish. I layer it under a protein for a pretty way to plate the greens like with this roasted chicken dish (more recipes from this meal coming soon!):
What fresh meals are you making this summer? Have any paleo recipes? Link ‘em in the comments below or to the Sweet C’s Facebook page!
If you want more paleo recipes that will make your mouth water, check out my favorite site- Nom Nom Paleo. So many great recipes!