Healthy Lunch . . . In Bulk

>> Tuesday, January 3, 2012

Stephen's back at work today. To start his week off right, I spent some time in the kitchen creating a delicious lunch for the both of us. Not only is this recipe healthy, but it also makes enough good stuff for two adults to have lunch for three days (or two, depending on your appetite, cough, STEPHEN, cough...).

I also made some low-fat, low-sugar pumpkin oatmeal chocolate chip cookies that tasted great but TURNED GREEN (GREEN!!!) overnight in the refrigerator. But more on that fiasco another day.


What you'll need . . .
  • 10 ounces (1-1/4 cup) Israeli couscous
  • 1 tablespoon olive oil
  • 1 small sweet potato, peeled and chopped
  • 1 small yellow squash, chopped
  • 1 can kidney beans, drained and rinsed
  • Spritz olive oil and capful of lemon juice to cook
  • Salt and pepper to taste
  • 2 tangerines, juiced
  • 1 tablespoon sesame oil
  • 1/4 cup sesame seeds
  • 1 tablespoon low sodium soy sauce

Method . . .
  1. In a medium saucepan, combine the couscous with 2-1/2 cups water and a tablespoon of olive oil. Bring to a boil and then lower heat slightly and mix every now and again until all the moisture is absorbed.
  2. While that's cooking, heat a spritz or two of oil into a frying pan (my mind is blanking, but the kind with tall sides -- or even a wok). Toss in the sweet potatoes, lemon juice, some salt and pepper and cook until almost softened.
  3. Toss the squash into the pan and cook for a few minutes. Season with some salt.
  4. Turn off the heat and toss in the couscous and kidney beans. Add the sesame oil, tangerine juice, sesame seeds, and soy sauce.
  5. Divide into containers for a quick grab-and-go lunch.

Thanks for all of your easy healthy food ideas from yesterday's post. It's already difficult to stop eating so much sugar, but I know it'll be worth the struggle.

And if you'd like to see what Ada was up to in her sixth week of life, check out (never home)maker, baby!

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