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!

IMG_3011       Arnold sandwich thin, 1/2 c egg whites, 1/8 c salsa, 1 slice lowfat cheddar cheese

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

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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!

DSC_0001   Gather the full cast of characters including local sauce, water, olive oil, large pot, and wild mushroom agnolotti!DSC_0005 DSC_0003DSC_0006DSC_0013 DSC_0011

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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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