rainbow chard w/ lentils & sweet potato

Have you guys bought Adele’s new album yet?!

I literally bought it the morning it came out. Before I even got out of bed. I love her.

Then I went home for Thanksgiving and insisted we listen to it on repeat. Sorry, Dad’s 70s Pandora station. It is vital that we learn all the lyrics to every song.

I’m so obsessed that I created this meme for my coworkers. We have this technology in our cochlear implant that allows a phone signal to be sent from one ear to the other. Basically like when you put in your earbuds to talk on the phone so you can hear better, but this is streaming the call between two cochlear implants. Pretty amazing right?!

You’ve stopped reading.

2015-12-04 09_49_32-Adele - Hello - YouTube

Anyway I thought this was hilarious and promptly sent it out with the subject line “Adele: Unofficial Sponsor of DuoPhone”. I work with other audiologists, so they also thought it was funny.

Maybe they’ll still be my friends when all my invisible blog-reading friends vanish because I’m still talking about ears.

OKAY here’s a recipe.

With an Adele photo. She’s the best sous chef.


Rainbow Chard w/ Lentils & Sweet Potato

1 bunch rainbow chard (or just regular Swiss chard)

1/2 onion, thinly sliced

2-3 cloves garlic, minced

1-2 tsp olive oil

1-2 tsp apple cider vinegar

1/2 cup lentils, cooked according to package directions

1 sweet potato, roasted

1/2 cup crumbled feta

Prepare the lentils. While they’re cooking, saute your onion and garlic in olive oil until cooked down. Add the chard (cleaned and roughly chopped) and cover with a lid to let it steam and cook down a little. Add the apple cider vinegar and let it cook off for a few more minutes.


So pretty and colorful! While the chard and lentils are cooking, roast your sweet potato in the oven at 375 for about 20-25 minutes or until brown and somewhat soft.

Then you just toss it all together- chard, lentils, sweet potato, and feta. This is one of those meatless meals that is really filling and super healthy.

FullSizeRender (6)

If you’ve never had chard before, it’s sturdier than spinach, but not quite as tough as kale. It also has more of an earthy taste, almost like beet greens? So if you don’t like beets, I don’t recommend using chard. You could easily swap it out for kale, broccolini, spinach, etc. If you use spinach, you won’t have to cook it as long because it will wilt pretty fast.

You could serve this to guests! Maybe with a roast chicken, or a family steak.

I have a suggestion for dinner party music..

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