June 2010 - Page 6 of 15 - My Healthy, Happier Life

ashleyd / June 16, 2010

The Daily Eats of Someone on the DL

In the wake of Saturday’s ATV trauma and injury, I returned to the trusted method of counting Weight Watcher points. Since I won’t be able to run for at least a few more days I knew it’d be important to keep my eats under control. In addition to counting points, I’m going to try and photograph my meals as well.

So, from someone on the Disabled List whose exercise was limited to yoga and the elliptical, here are today’s eats!

Breakfast in shining armor!

Arnold sandwich thin, 1/2 c egg whites, 1/8 c salsa, 1 slice lowfat cheddar cheese

My southern delicacy- okra and tomatoes! Okra, tomatoes, chopped lobster from Sunday night’s dinner

Unpictured snack of Fage 0% and blueberries.

Dinner compliments of Buitoni and Foodbuzz! I will do a proper review of this quick and easy dinner tomorrow.

The main character!

Gather the full cast of characters including local sauce, water, olive oil, large pot, and wild mushroom agnolotti!

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ashleyd / June 16, 2010

Delicious Mediterranean Couscous and Lentil Salad Recipe

I love sharing recipes with y’all as I know I’m always looking for new, delicious, and healthy recipes. My friend Heather recommended this recipe last week. I knew I had to try it after reading the ingredients! I can’t wait to enjoy this tomorrow night for dinner.

MEDITERRANEAN COUSCOUS AND LENTIL SALAD

Serves 6

This is a quick and filling lunch entree or summer picnic side dish! It’s light and refreshing while also being super easy to prepare. In addition, if you want to make it more filling you can add chicken, shrimp, or other additional protein!

1 cup French green lentils

sorted and rinsed

3 Tbs. white wine vinegar

1 cup couscous

1/2 tsp. salt

3 Tbs. plus 2 tsp. olive oil

1 clove garlic, minced and mashed to a paste with 1/4 tsp. salt

1/2 cup finely chopped fresh mint

4 cups arugula leaves, chopped

2 cups grape tomatoes, halved

1/2 cup crumbled feta cheese

1. Bring large pot of water to a boil.Add lentils. Reduce heat, and simmer15 minutes, or until tender. Drain.Transfer to bowl, and stir in 1 Tbs.vinegar. Season to taste with saltand pepper. Cool, stirring occasionally.

2. Pour 1 1/4 cups boiling water overcouscous in large bowl. Stir in salt,cover and let stand 5 minutes. Fluffwith fork, and stir in 2 tsp. oil. Cool.

3. Whisk together garlic paste,remaining 3 Tbs. oil, remaining2 Tbs. vinegar and mint in small bowl.Stir dressing and lentils into couscous.

4. Just before serving, add arugula,tomatoes and feta.PER

SERVING: 257 CAL; 11G PROT; FAT (2G SAT. FAT); 35G CARB; 6MG CHOL; 309MG SOD; 10G FIBER; 3G SUGARS

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ashleyd / June 15, 2010

Maine’s Goodbye Gift

No, it wasn’t these bad boys…

Instead, it was our last minute purchase at the Bangor Airport! We had been on the hunt for fresh Maine lobster during our whole weekend and could only find lobster rolls which DID NOT meet my desires! Luckily, when we were buying breakfast we saw that they had a tank full of fresh lobsters!

These beautiful lobsters were only $12 per pound and that included the ice and Styrofoam cooler.

We had a nice early flight back to NYC and therefore arrived back to our apartment before lunch. We enjoyed the Big Apple BBQ for lunch but by 6pm we were consulting our favorite chef for her lobster suggestions.