All about the greens
17 Jul
Tonight’s dinner was dedicated to my favorite green vegetables. Using this recipe as a guide, I concocted something both Bill and I would enjoy:
- Peas (1 cup)
- Bunch of asparagus
- Couscous (about 3 cups – for leftover purposes)
- Sauce: Garlic (1 clove), Lemon juice (from one lemon), chives (to taste), olive oil (1/3 cup) – all tossed together
- A handful of walnuts – the original recipe called for one cup, but I used much less
- Two hard boiled eggs – one for me, one for Bill
The result? This was fantastic and had a really nice, crisp taste to it. A little goes a long way – so don’t let your eyes fool you. I ate most of this bowl, and now I’m feeling a little, meh. Another lesson in portion control.
We ate around 7:30 p.m. because I went to the gym right after work. I walked 2 miles, stepped for 10 minutes, and did my usual lifting circuit for 30 minutes. I was so beat and hungry from the workout and not sure why. I didn’t end up eating my orange as a snack today, so I’m wondering if I was just plain hungry. Tomorrow: be fully fueled before gym time!
Oh… and for all of you Top Chef lovers – tomorrow’s post is going to be of definite interest 
Looove asparagus; and ESPECIALLY Top Chef!! :0D
that salad looks like something i would absolutely devour. i can see myself trying it out really soon!
Oh my Rose, this is perfect for a hot summer night! I think i may make it this evening!! WOOHOO! Thanks for this my friend!!
Michelle – I would go light on the olive oil. I just had the leftovers, and they were pretty oily. Plus, my stomach isn’t feeling too hot at the moment (not sure if it’s related).