My lovely assistant, Brenda, has an eye for amazing recipes that embody whole foods, high nutrition and a picturesque quality so great you are drooling just reading through the recipes. So, I’ve set her out to find some of the best recipes to share with you on What To Eat Wednesdays.

Hopefully you all got to make the kale chips I posted last Wednesday. They came straight from Brenda’s own food blog, www.FriedEggsandToast.com. I was so excited to hear how many of you tried them out AND shared them with your kids. Many happy kids eating kale chips last week – I love it!

This week Brenda shared one of her favorite recipe sites with me, Smitten Kitten. What a fantastic blog. In addition to hearty, healthy recipes and fabulous pictures (essential for me), I love the writing. Anyone who can write with knowledge, expertise, a touch of sarcasm and a good dose of hilarity is someone I want to follow. Heck, that’s someone I want to be friends with!

Anywho, today’s recipe, Chard and White Bean Stew, comes to us from Smitten Kitten. It’s perfectly timed, as we are in the heart of cold, dreary, windy, wet days here in Seattle. This is the kind of recipe you want to cozy up with this time of year. This is another fabulous recipe for the kiddos too. The great flavors will surely mask the veggies (necessary!) and keep the babes fueled and filled for the day.

The main ingredients in this recipe (carrots, celery, chard, tomatoes, white beans) are all nutrient dense whole foods. These ingredients are packed with fiber, vitamins and minerals. The beans add some great protein. Recipes like this are great for weight loss. High fiber/protein/low cal = perfect weight loss foods. I would use low sodium broth, as the regular broth is exceptionally salty and can cause bloating. You can always add sea salt if you need more salt when the soup is done. Sea salt has lower sodium content, but gives you the same yummy, comforting salty taste.

As always, report back and let me know how this recipe fuels and fills you!

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