Welcome back, dear readers. I’m sorry about the lack of a Fun Friday post last week…I’ve been fighting off a nasty cold (it appears to be a variation of what plagued me in the Catskills) and wasn’t up to much of anything.
This reoccurring cold (or flu with cold-like symptoms) could be due in part to my own behavior. I’ve been up to my old bad habits lately–staying up too late, eating too much crap and not enough of the good stuff, and trying to do too much at once. My battered immune system can’t compete.
So I’m turning over a new leaf this week. Out with the old, and in with the new, and that means taking the time to make healthy meals again. This is doubly important if I expect to have the energy I need to prepare for the red prajioud test. Luckily, I enjoy cooking. I love trying new recipes, and I know food doesn’t have to be deep fried or coated in butter to be tasty. But when I’m super-busy and stressed, cooking dinner and packing a healthy lunch are some of the first things to fall by the wayside. Popcorn suddenly seems like a perfectly acceptable dinner (it’s a whole grain, after all). Yeah. Right.
In spite of my sluggish energy, sniffling, and sneezing, I took the time to make up a meal plan this weekend that should last me for at least two weeks. Annie from Annie’s Eats has a great post on making meal plans that you can read by clicking here. Even though I’ll be eating healthy, I won’t suffer from boredom with dinners like Caribbean-spiced pork tenderloin and buffalo chicken sandwiches. Since this blog is all about living your best life, I’m going to share my all-time favorite quick supper with you. It’s super healthy, the leftovers (should you be fortunate enough to have any) reheat well, and it’s a great way to use up any vegetables in your fridge. The vegetables listed below are just a guideline–use anything that you have on hand that you think would be good. I can’t see broccoli or cauliflower being great in this, but you never know!
Basil-Roasted Vegetables Over Couscous (adapted from Cooking Light)
1 heaping teaspoon dried basil (or 2 tablespoons minced fresh)
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
2 garlic cloves, crushed
Several Roma tomatoes, chopped into large pieces
1 medium red bell pepper, cut into 1-inch pieces
1 medium yellow bell pepper, cut into 1-inch pieces
1 (8-ounce) package mushrooms
3 cups hot cooked couscous (I use whole-wheat)
Feta to taste or 1 (3-ounce) package basil-flavored chèvre (goat cheese), crumbled
1/8 teaspoon pepper
Fresh basil sprigs (optional)
Preheat oven to 425°.
Combine first five ingredients in a large bowl; stir well. Add tomato, bell peppers, and mushrooms; toss well to coat. Arrange vegetables in a single layer in a shallow roasting pan. Bake at 425° for 35 minutes or until tender and browned, stirring occasionally.
Spoon roasted vegetables over couscous, and top with cheese. Sprinkle with pepper. Garnish with fresh basil sprigs, if desired.
So yummy! What’s your favorite quick healthy recipe?