Israeli Couscous with Zesty Greek Vinaigrette

I've recently become obsessed with making side dishes that combine veggies and grains together. I love the concept of making one dish that can serve as the starch and the vegetable to my dinner. My friend had been talking to me about Israeli couscous for a little while now and was actually kind enough to buy me a box from Trader Joe's. She told me she loves combining spinach, olives and feta in it to make a Greek inspired dish. I decided to use this idea as inspiration to create my own version. 

I added cherry tomatoes because they looked so pretty at the grocery store. I also used arugula instead of spinach because I thought the lemony pepper bite it has would go perfectly with the other ingredients. I then made a vinaigrette with olive oil, lemon juice, oregano and red pepper flakes to give the couscous a zing. It came out super flavorful and delicious and was seriously the easiest thing ever. 

Arugula is my superfood this week and if you're curious about its health benefits check out my recipe for Arugula Salad with Pears, Beets, and Candied Almonds. 

Ingredients

8 oz. Israeli Couscous

1 cup cherry tomatoes- sliced

3/4 cup feta- cubed

1/2 cup black olives- sliced

4 cups arugula

1/2 lemon- juiced 

2 tbsp. olive oil

1/2 tsp. sea salt

1/2 tsp. oregano 

1/8 tsp. black pepper

1/8 tsp. red pepper flakes

Directions:

1) Cook couscous according to package instructions.

2) Make vinaigrette buy whisking 1 tbsp. olive oil, lemon juice, and spices together in a small bowl.

3) Heat 1 tbsp. olive oil over medium high heat in a large pan.

4) Add arugula and let wilt for a minute.

5) Add cherry tomatoes and black olives and cook for a minute or until warmed through.

6) Turn off the heat and add the couscous, feta, and vinaigrette. 

7) Stir to combine and enjoy!

Hawaii-Inspired Acai Bowl

My husband had to travel to Hawaii for work the other week, so I decided to tag along. I spent the week exploring the city of Waikiki, sunbathing, and discovering delicious food and drinks. One of the best things I ate was a Hawaiian acai bowl. It's pretty much a big bowl of smoothie topped with honey, granola, and fruit. YUM YUM.

I learned about the acai berry and all of its nutritional value a few years ago on pinterest. Unfortunately we cannot find fresh acai back here on the east coast, however, Whole Foods sells it frozen in individual packs which is PERFECT for making these bowls.

You simply blend a packet of the frozen acai with a frozen banana and a little almond milk and you have your base. You can then top it with whatever you'd like! We topped ours with Kind honey granola, a drizzle of clover honey, sliced banana, coconut flakes and a dollop of natural peanut butter. Some other suggestions I have are berries, chia seeds, hemp seeds, cacao nibs, almond butter, and slivered almonds.

Acai has high levels of antioxidants which are said to eliminate free radicals which are responsible for causing diseases such as cancer and heart disease. Acai can help prevent blood clots which can lead to stroke and heart attacks due to the large amount of plant sterols they contain. Acai also contains high levels of vitamin C which can help prevent many illnesses and keep the immune system in good health.

Ingredients:

1 pack of frozen acai

1 frozen banana

1 cup almond milk (unsweetened0

1 handful of ice cubes

Ingredients for toppers

honey

granola

chia seeds

coconut

sliced banana

berries

spoonful of peanut butter 

Directions

1) Blend acai, banana, almond butter and ice cubes until thick and creamy.

2) Pour into a bowl and top with desired toppings.

*Makes 1 serving