Happy last Friday in November friends! I feel cliche saying this but I can’t believe its almost December. The older I get, the faster time goes – I just can’t handle it. Another thing that happens when you get older…it gets harder to maintain your weight. What’s even harder, is to loose weight once you’ve slipped. In 4 months I put on about 20lbs…granted I was on a medication that fully disclosed weight gain as a symptom but I don’t know if ALLLLL that can be contributed to the meds. ANYWAY, my body is detoxing and I am continuing to be healthy – eating right and trying new forms of exercise. I starting kickboxing (more on that later), and subscribed to Kayla Itsines’s SWEAT app. for workout inspiration. I don’t follow her diet nor do I follow the program as its designed but its fun & helping to keep me motivated.
Another piece is changing locations and schedules – it throws a kink into the diet & cooking regime. Between commuting into the city (yes, I am still doing that), taking care of my little family, I have less time to grocery shop prep food. I have to do my best with one big trip weekly, sometimes bi-weekly, to the farmers market & grocery store. With this new way of foraging I’ve needed to come up with more inspired dishes; hence, whole wheat couscous with herbs, pine nuts, cucumber & citrus. I threw this together the other night with the things in my fridge and cabinet…proof that you can make healthy, flavorful meals, if you keep a well stocked pantry & fridge. The beautiful roasted squash is curtesy of Alison Roman‘s Dining In book that is full of delicious, easy, & unique recipes.
Citrus Couscous with Herbs, Pine Nuts, & Cucumber
Ingredients:
- whole wheat couscous
- lemon (zest and juice)
- 2 tbsp pine nuts (dry roasted & cooled)
- 1 tbsp harissa oil (or regular EVOO)
- herbs (parsley, dill, and cilantro – or whatever you like)
- 1/2 cucumber (peeled, seeded, and diced)
- salt & pepper to taste
Recipe:
Prepare couscous according to the package (basically boil water or stock, add couscous, turn off heat & cover for about 10 minutes – its like the easiest thing ever) and allow to cool. While couscous is going, throw the pine nuts in a pan on medium heat, toss every few minutes until lightly browned (keep your eyes on those suckers – they burn quickly). Add remaining ingredients and BOOM, ALL DONE!
’til next time, keep smiling! 🙂
Livingleen 