One dish, Two meals

I’ve been on a major health kick lately really focusing on eating the good foods my body actually needs. This complete lifestyle change came about when I bought Cameron Diaz’s book, The Body Book: The Law of Hunger, the Science of Strength, and Other Ways to Love Your Amazing Body. She not only talks about food, the mind, and the body, but she delves into the science behind these separate entities. I’m only about a third of the way through the book and I’ve already learned so much! I highly recommend this book to anyone interested in creating or maintaining a healthy lifestyle.

What I’m enjoying most about eating healthier is coming up with new recipes to incorporate as many vegetables, proteins and whole grains as possible. Recently, I’ve dabbled with couscous and it’s quickly become a weekly staple. Packed with fiber, protein and Vitamin B this grain/pasta also aids in a healthy heart and contains no added fat or sugar. Couscous is also incredibly versatile, it can be eaten as a snack, side or entree. That’s a win-win in my book.

This couscous recipe below serves as a great snack or side:


Prepare couscous as directed on packaging.

Sauté 1/2 red onion, 1 garlic clove, 1 red pepper, 1 green pepper and fresh grated ginger in olive oil.

Add couscous into vegetable mixture, add a fresh squeeze of lemon juice and more grated ginger, salt and pepper to taste.

Serve warm or cold. Store in tupperware to eat as lunch side or quick on-the-go snack.


I revamped the recipe above to create a hearty entree: 


Saute spinach, kale, broccoli, zucchini, grape tomatoes, and mushrooms in olive oil.

Toss in remaining couscous dish from above.

Squeeze fresh lemon juice and grate fresh ginger, salt and pepper to taste.

**Craving meat? Add grilled chicken, tuna or shrimp**

Bon appétit!


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