Yes, I am still in the veggie mood! It has been about 10 days since I have eaten a meal with meat! I did have a pastry yesterday from Great Harvest with a teeny little bit of bacon in it. (It was delish by the way with scrambles eggs and cheddar) I am not trying to go vegetarian or anything! Just trying to limit my consumption of animal proteins.
Studies now show that a person who consumes animal protein on a regular basis is more likely to produce cancerous cells, AND they are a huge contributor to heart disease. A diet filled with whole foods and lots of veggies and fruits can help sustain your health and energy to live a long, healthy life.
My goal is 95 years old, and I figure good habits start young–so here we go!
I love these kind of throw-any-veg-you-got kind of salads. They are simple, fast and use up a lot of the veggies that are nearing the end of their days.
It’s as easy as 1-2-3
- Chop up as many veggies as you in bite sized pieces.
- Mix with any of your favorite grains. [couscous, quinoa, brown rice or wheat berries]
- Dress with a vinaigrette of your choice. [lemon, balsamic, white whine]
I like to make these kind of salads in the morning and let it sit and marry together until I am ready for lunch. The flavor in this one is FANTASTIC! Super lemony and fresh!
Serve it straight up or over some greens for extra veggie goodness! If you need some additional protein, add some chickpeas or cheese. I am enjoying mine right now with a little shredded monterey jack on top.
Couscous and Lemon Vegetable Salad
serves 2, easily multiplies
zest one lemon
juice of one lemon
1 tablespoon olive oil
1 teaspoon honey
1/4 teaspoon garlic salt
1/2 teaspoon fresh cracked pepper
1/2 cup plum tomatoes, quartered
1/2 cup red peppers, chopped
1/2 cup zucchini, chopped
2 tablespoons red onion, chopped
1 cup prepared whole wheat couscous [sub any grain you like!]
In a small bowl, whisk together lemon zest, lemon juice, olive oil, honey, garlic salt and pepper. Set aside. In a medium bowl, mix vegetables and couscous until thoroughly combined. Pour in vinaigrette and mix again. Serve room temperature or chilled. For best flavor, allow to sit for 2-4 hours.