summer couscous salad

I’m not quite sure why I don’t cook with couscous more often. I love the shape and nutty flavor, but even more so, I love how quickly it cooks. Can you seriously beat 5 minutes?

This salad was just what I was after – bright, flavorful, packed with veggies and a filling make-ahead lunch. I’m trying to pack in as many summer flavors as I can because I’m already anxiously awaiting fall.  :)

Summer Couscous Salad - 2 large servings

  • 2 servings couscous
  • 1-2 peppers (I used 1 green, 1/2 red)
  • 2 cucumbers
  • 1 cup grape tomatoes
  • 1/2 cup artichoke hearts
  • 1/4 cup kalamata olives
  • 1/3 cup feta cheese crumbles
  • Dressing: 2 Tbsp lemon juice, 1 Tbsp olive oil, salt & pepper

Prepare couscous as directed. Let cool.

Chop all veggies to desired size. I did small pieces – easier to eat!

Toss all ingredients together and eat out of Tupperware! :)


review: food should taste good chips

Mikaela at Food Should Taste Good recently sent me a few bags of chips to review – have you tried them yet? I had already tried the Olive and Sweet Potato chips and I must say, I think that even after sampling some other flavors, those are still my two favorites! (The cheese flavor was addicting, that is however precisely why I won’t buy it!)

I love that the chips incorporate other grains like quinoa, flax, sesame and sunflower seeds. I don’t love that some of the varieties have added sugar, but it is such a small amount that I’m not too concerned with it – it is just something that I don’t understand. Unfortunately the added seeds and grains don’t add too much extra protein and fiber as the nutrition stats are pretty similar to regular tortilla chips but they do add a wonderful crunch!

The yellow and blue corn chips were fabulous for the guacamole bar – they are thick enough that they don’t break when scooping and oh-so-crunchy.


The sweet potato chips are the perfect vehicle for roasted garlic hummus! But I’ll also eat them plain or with just about anything! They have a subtle sweet potato flavor which makes them suitable for just any dip!

Thanks Again Mikaela!

goat cheese, leek & spinach quiche

I love quiche, I really do but you see I rarely make real quiche. You know, the kind with a real pie crust. (And by real pie crust by no means do I mean home made. I mean real crust from the store ;) ) I almost always make my quiches crustless, which while it is the healthy choice, isn’t always the right choice.

Friends, let me tell you know that while the crust may add a few more calories, grams of fat and carbs, what it adds in terms of decadence…let’s just say I’m enamored.

Goat Cheese, Leek & Spinach Quiche

  • 1 medium-sized leek, thinly sliced
  • 2 cups spinach, thinly sliced
  • 4 oz goat cheese
  • 3 eggs
  • 1-12 oz can 2% evaporated milk
  • 1 pre-made pie shell (I used Wholly Wholesome Organic)

Pre-heat oven to 350°.

Heat small pan over medium heat and coat with cooking spray. Add leeks to pan and sauté until golden brown, about 3 minutes. Add spinach and cook an additional minute. Set aside.

Crumble goat cheese on bottom of pie crust. Top with leeks and spinach mixture.

Whisk together eggs, evaporated milk and salt & pepper. Pour egg mixture over cheese and veggies.

Bake for about 60 minutes, until top is golden brown and eggs are cooked through. *If the top is getting too brown, top with tin foil.


Congratulations Tricia! You’ve won the Ball Canning Discovery Kit! Send me your address and I’ll get it sent out to you.

focus on: parsnips

Parsnips. The less-vibrant (in color, not flavor) cousin of the carrot. Purchased from an incredibly adorable young girl at the Farmer’s Market. I think the taster and I both wanted to bring her home with us more so than the actual parsnips, although he probably won’t admit to that. ;)

Nutrition:

Given their dull color, you may not believe that the parsnip has decent nutrition facts – it even has more vitamins and minerals than the carrot!

1 parsnip – 9” long

114 calories

6.4 g fiber

2.1 g protein

Flavor:

I really enjoyed the parsnips!  I decided to cut them up in fry shapes and roast until golden brown and I was amazed at how juicy they were, even after roasting! They were especially delicious dipped in a sriracha-spiked ketchup. I wasn’t convinced that I would like them, but I’ll be buying them more often, especially if that adorable girl keeps selling them.

Do you like parsnips? How do you eat them?