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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Breakfast isn’t important…

*Psyche!* Remember that saying from middle school? Okay, so I finally had a catchy title though it’s 100% false!

Have you found yourself in an breakfast rut? Do you only have five minutes to eat a quick breakfast either on your commute or as your morning emails are loading? Do you enjoy a warm, comforting cup of caffeine in the morning instead of a nutritious breakfast? Have you resorted to eating bars just because you’re short on time or space?

The next few posts will be dedicated to on the go and office meal ideas, first and foremost, breakfast! Breakfast is thought of by many nutiritionists and dieticians as the most important meal of the day. Not only does it provide you with the energy to have a great and productive day, but it is also linked to many health benefits such as weight loss and improved work performance.
-lower cholesterol levels
-improved concentration
-increased strength and endurance

Okay, so now we know that breakfast is the wonder-meal but how do you make it work harder for you? The magical answer includes PROTEIN and WHOLE GRAINS! Didn’t you ever wonder why your cereal left you craving another bowl just moments after you’d finished slurping the milk? Or why the “Special K” diet only works for control freaks who can go without giving into hunger cravings. Well, the answer lies in the fact that this great weight loss cereal contains little to no fiber and protein. In addition, if you only use skim milk with it your breakfast includes no healthy fats, protein, or fiber. That is just a recipe for disaster. This same result comes from eating white flour bagels, white toast, and other “empty breakfasts.” Okay, so you have no time, I get it.  You’re too busy to worry about breakfast. You don’t want to lug a super uncool lunch box everywhere. You workout at the gym before work and can’t keep something cold. I know, there are 100 excuses because i’ve heard them all from coworkers, roommates, and even myself over the years. Below i’ve provided my favorite example for each issue.

My fridge/pantry are empty. I need something I can buy on the go!
Starbuck’s Spinach and Egg White Wrap: This truly is one of my favorites! Enjoy warm gooey goodness filled with feta and sundried tomato flavor combined with the egg white protein and whole wheat wrap. Moreover, their nutritional stats are pretty impressive too!
Nutrition Facts

Serving Size: 1 wrap 144 grams

——————————————————————————–
Amount per Serving
——————————————————————————–
Calories 240 Calories from Fat 90
——————————————————————————-
% Daily Value *

Total Fat 10g 15%
Saturated Fat 3.5g 18%
Cholesterol 140mg 47%
Sodium 730mg 30%
Total Carbohydrate 29g 10%
Dietary Fiber 7g 28%
Sugars 3g
Protein 13g 26%

I have to eat in the car and don’t want to stop to buy something every morning
I absolutely love overnight protein oats for a car breakfast that will keep you full for hours while also meeting your taste buds’ requests.I first saw an idea for this on Tina’s site and then Eating Bird Food. I took their recipe inspirations and have created my own mixture:
1/2 cup oatmeal (old fashioned oats)

1/2 scoop vanilla or banana protein powder
1/2 cup unsweetened vanilla almond milk (Almond Breeze)
1 tablespoon raisins
1 tablespoon chopped pecans
1/2 tsp cinnamon
Mix together, cover with saran wrap, refrigerate overnight, and then enjoy the next morning! Don’t forget to pack a spoon! 🙂

I don’t have access to a refrigerator or microwave
All you need to enjoy this recipe is a few minutes the night before and a lunch back with an ice pack ala middle school. This recipe can also help you save a few dollars because it’s super cheap, delicious, and packs the protein and fiber combination! I’m definitely not calling this my own as I have seen it all over the internet and blogs.
1 chobani/greek yogurt
3/4 c Kashi Go Lean
1/2 banana or 1/2 cup of other favorite fruit combination
1-2 Tbsp flax or chia seeds
Stir or layer together in your favorite Tupperware or on the go Rubbermaid container. Once again, remember to pack a spoon and ice pack. Fowl yogurt DOES not make for a good breakfast!

I hope these help, at least a bit. I know the famous oats are missing from the list but I figured that most people know the glory of oats already. If you don’t then definitely hop on over to the queen of oat’s site, Kathy’s Ode to Oats!


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This cool rainy weather calls for soup and DID I REALLY WIN or is it a hoax?

Last week I was lucky enough to win the book, Bikini Bootcamp, which has been featured quite a bit lately over on Danica’s Daily. The book is a 14 day program straight from the amazing spa in Mexico. So far, my favorite part has been the amazing recipes! Bo and I have enjoyed homemade soup for the last two nights and I wanted to share the recipes with you!

Mushroom Spinach Soup (This one is very veggie so if you’re not a huge fan of green monsters or other veggie soups this may not be for you)
Makes 4 servings 

3 c low sodium chicken or veggie broth
½ c chopped cauliflower
½ c chopped broccoli florets
½ onion, diced
1 tsp peeled and minced ginger
2 cloves garlic, minced
1 Tbsp extra virgin olive oil
Splashes of Annie’s Vegan Worchestshire Sauce
10 white mushrooms, chopped into pieces
3 big handfuls of fresh spinach, chopped
Salt & Freshly Ground Pepper to taste

Bring the chicken broth to a boil in a large soup pan and add the cauliflower, broccoli, onion, ginger and 1 clove of garlic. Cook over medium heat for about 20 minutes.

Meanwhile, in a small sauce pan over medium heat, add the oil. Add the other clove of garlic and sauté for about 30 seconds. Add the mushrooms and worchestshire and sauté for about 2 minutes or until they are soft. Turn off the heat and add the spinach.

Remove the chicken broth mix from the heat and allow to cool for 10 minutes. Puree this mix and return it to the pan. Stir in the mushrooms/spinach mixture, season with salt and pepper, top with pumpkin seeds and enjoy. 

Tortilla-Less Tortilla Soup (Bo stated that this is the best soup he’s ever had and has requested I make a huge batch for him this weekend since i’ll be away on business Monday-Thursday next week.)
Makes 4 servings

6 large tomatoes, chopped (I used 1 can of diced tomatoes w/no salt added since I forgot to buy tomatoes)
½ large onion, chopped
1 celery stalk, chopped
1 large carrot, chopped
2 cloves garlic, minced
½ tsp chili powder
¼ tsp paprika
¼ tsp cumin
Sea Salt & Pepper to Taste
½ cup jicama, peeled and diced
½ avocado, cubed

Heat a large dry soup pot over medium heat. Working in batches, char the tomatoes, onion, celery and carrot for 8 to 10 minutes, until the tomatoes start to break open a bit and the onion looks a little charred. Add chili powder, paprika, cumin, sea salt and pepper.

Add enough water to cover the vegetables. Add the garlic and cook over medium-high heat until the tomatoes have broken down, 20-25 minutes.

Remove the soup from the heat and let cool 10 minutes. Transfer soup to the blender or food processor and puree on low for 15 seconds. Return the blended soup to the soup pot and cook for 5 more minutes. Season with additional sea salt and pepper if needed.

Top each serving with jicama and avocado. Serve immediately.

Also, in other news, Tuesday’s Vital Juice was all about laser hair removal. This is something that has always interested me especially since my brown hair now seems to grow faster than ever. I can shave in the morning and by the afternoon i’m embarrassed to wear a tank top. I’ve never considered the procedure because I believe it’s pretty expensive and honestly i’m scared of it. But, on a whim, I pushed the button that entered me in Laser Cosmetica’s contest. They were giving away a $2000 gift certificate and a few smaller ones. Yesterday, I received an email from Laser Cosmetica telling me i’d won a $500 gift certificate. I haven’t had time to call their 800 number to inquire but i’m curious about y’alls thoughts. Have you ever had laser hair removal? Did it hurt?

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