Today is my first of five different blog posts over the summer with a resolution on how to eat healthier. T-fal is hosting a 2012 Healthy Summer Challenge where I and five other bloggers will work towards a healthier lifestyle through some changes in our diet, exercise, etc. I will, of course, share my food resolutions rather than my exercise ones because, well, I’m a food blogger! 🙂 My first resolution of the summer is to eat more vegetables.
I find one of the easiest ways to do this is to find vegetables you actually like. No one is forcing you to eat broccoli if you don’t like it. Why not try that baby bok choy you’ve seen in the supermarket, or maybe throw a few slivers of radishes in your next salad instead of cheese? The change also doesn’t have to be extreme. Try to incorporate 1-3 more vegetables into your diet per week and go from there.My veggie intake is also being aided by joining a CSA, or Community Supported Agriculture (I use Red Earth Farm). I did a CSA last year as well, but this year, I get to choose what vegetables are in my share! The CSA has just begun so I plan on trying out as many new vegetables as I can to expand my veggie horizons.
From last year’s share, I already know kale and I are not friends. Swiss chard is another toughie for me. But, I found out I really enjoy radishes. And zucchini. And a ton of other yummy veggies. So I can’t wait to see what comes my way this year! My first post uses one of my favorite vegetables: sugar snap peas. Even if you aren’t a normal pea fan, try these little guys out. I enjoy them more for the texture than for the taste honestly, the crunch is just so wonderful.
This recipe is a wonderful option for those that aren’t the biggest fan of vegetables and don’t want to just eat steamed veggies. The peas are mixed in with couscous and a vinaigrette that adds a ton of flavor.
Ingredients:
1 cup couscous
1 cup water
8 cups water
6 ounces sugar snap peas, trimmed
The zest and juice of 1 lemon (grab a larger lemon if you can)
1 tablespoon extra-virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon sugar (I used Stevia just because that’s what I had)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 teaspoon chopped garlic scapes
1 tablespoon minced dill
2 tablespoons shredded Parmesan cheese
1 cup water
8 cups water
6 ounces sugar snap peas, trimmed
The zest and juice of 1 lemon (grab a larger lemon if you can)
1 tablespoon extra-virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon sugar (I used Stevia just because that’s what I had)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 teaspoon chopped garlic scapes
1 tablespoon minced dill
2 tablespoons shredded Parmesan cheese
Begin by cooking your couscous. Add 1 cup of water to a small pot and bring to a boil. Add the couscous, mix, cover, and remove from heat. Allow to sit for about 5 minutes and fluff with a fork.
While waiting for the couscous to absorb the water, bring 8 cups of water to a boil in a large pot. Add the peas and cook for 30 seconds. Drain and add to an ice bath to stop the cooking process.
Combine the lemon zest, lemon juice, olive oil, mustard, sugar, salt, pepper, and scapes in a bowl. (Garlic scapes are the green part that grows out of the earth while the bulb is growing in the ground. They have a subtle garlic taste which is really appealing. They can usually be found in the spring and early summer. You can substitute in 2 minced garlic cloves if you don’t have scapes. They were in my CSA share this week too!)
Stir with a whisk.
Add the peas and toss to coat.
Combine the peas with the couscous and 1 tablespoon minced dill.
Top with Parmesan cheese and serve.
I ate this with a simple grilled salmon and it was just perfect. The dressing with the peas helps bring out their fresh taste and the couscous is a wonderful complement. I actually saved some of this for lunch the next day and it was great then too!
One of our goal this summer was to try and eat more fresh veggies out of our garden. We thought our kids would throw a fit seeing green stuff on their plates but they have been champs, it’s been my husband and I that have had to get used to swaping the fried stuff for greens. Can’t wait to read more on getting healthy!
This make me feel hungry. I want to eat it all.
This is a giood time of the year to eat more vegetables!
This looks so good! A great recipe to work in more veggies!
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