Pot Roast Encore…This Time with Swiss Chard

One reason I like pot roast so much is because it makes great leftovers. I heat them up the same I cooked them…in the slow cooker (on high). It’s slow, but if you start it when you get home from work, it’s usually ready after an hour or so depending on how much meat you have left.

Not that it was a big change, but I thought adding some farmers market swiss chard to the roast while it reheated would jazz it up a bit. It certainly raised the nutritional value, and I’m working to eat more green leafy veggies, too.

I simply triple-washed my chard, tore it into smaller pieces, and added it to the slow cooker about 30 mins before we were ready to eat.

I think the leftovers of Sunday’s dinner even LOOK more appealing with the green balancing out the other others. The spikes of red are nice, too.

Hot, cozy yumminess!

I enjoyed my last Nature’s Path cereal so much , I was anxious to try another variety. I wanted to try the honey almond bunches flavor, but I was craving a non-flavored/non-sweetened, heartier version, so I went with…

…Nature’s Path Organic Flax Plus Multibran. I love the richer, crunchier, thicker textures of these whole grain kinds!

Box Info: USDA Organic

More Box Info: High Fiber – WHole Grain – Contains 23% DV of omega 3

NutritionFacts

I love cereal for dessert! I had mine with skim milk for calcium! (I’m working on getting enough calcium lately…can you tell?)

I topped my bowl with a sprinkling of white chia seeds and sliced almonds…

…a drizzle of honey (just like I had in France) makes this bowl perfection! Yum, just looking at this post is making me want to eat a bowl right now, but I’m about to take off for dinner! Maybe I’ll save room for dessert? 😉