|Swiss chard rollups
I hate going to the doctor. I think it's because I have had so many wrong diagnoses. I start dreading the appointment days ahead. If I could, I would call and reschedule or cancel the appointment.
Sometimes, I've actually done that but not yesterday. They drew lots of blood for testing. I think they sucked me dry because I turned white as a sheet and felt like I was sick the rest of the day.
One of the tests was for food intolerances. I've done elimination diets numerous times to test for food intolerances but never had a blood test. I need to find out if there is something I am eating that is contributing to my chronic muscle pain.
We also discussed the role of environmental mold sensitivity in chronic health problems. I have been extremely sensitive to mold for years and then of course, there's the whole candida problem. I will post more on the environmental molds later.
In the meantime as I wait for my results, I cannot eat the Swiss Chard Rollups pictured in this post unless I modify my own recipe. I made it right before I eliminated nightshade veggies (tomatoes, peppers). But maybe you can enjoy it. I know I did.
Swiss Chard Rollups
- 4 medium Swiss chard leaves
- 1/2 cup Silken tofu
- 1/4 cup diced red bell pepper
- 1/4 cup diced zucchini
- Salt and pepper
- 3/4 cup homemade or safe marinara sauce
- 1/2 baked spaghetti squash
- Cook the Swiss chard leaves in boiling salted water for one minutes or until wilted.
- Remove the stem at the bottom of each leaf.
- Mix together 2 T. marinara, silken tofu, red bell pepper, zucchini, salt and pepper to taste.
- Divide tofu/veggies mixture among the Swiss Chard leaves. Roll each one, tucking in the sides so the filling won't seep out.
- Place stuffed leaves in a small baking dish and top with the remaining marinara sauce.
- Bake at 350 degrees for 20 minutes.
- Scoop out the meat of spaghetti squash.
- Serve the rollups over the spaghetti squash.