This challenge sounds simple but for many is so hard. Many people survive on those additives. They eat processed bars for breakfast, lunch out of a microwavable cardboard box, dinner from a box, never stopping to think about or understand what they are truly consuming.
Of course I go out to eat, it gives me pleasure and joy. Outside of that, however, I cook for myself. I start with staples and cook. Some of it is extremely time consuming, others are done in 20 minutes or less. It isn't difficult, but you have to be willing to want to change. To understand that only when you control what you consume can you control how you feel.
The following dish was quick and easy. I gathered the idea from a food network recipe and then went off on my own based on items I had in my house. It is low-cal and body healthy.
Israeli Couscous with Cranberries and Mushrooms over Mixed Greens
1 c. of Israeli couscous
1 tbsp vegan butter
2 c. vegetable broth
dash of white wine
0.5 c. dried cranberries
1 c. sliced mushrooms
0.5 c. chopped carrots
1 tbsp. champagne dill mustard
0.5 c. mixed greens
dried herbs - basil & lemon balm
salt and pepper to taste
In a medium saucepan over medium-high heat melt the butter. Add the dry couscous and toast for 3-5 minutes, stirring regularly to avoid burning the grain. Add the broth, bringing to a boil and simmering for 10-15 minutes until all the broth is absorbed.
Put the couscous into a bowl and set aside. In the same pan, add the mushrooms and simmer in white wine and a bit of salt and pepper. Simmer for 3 minutes. Add the mustard, herbs, cranberries, mushrooms and carrots to to the couscous and mix well.
Place a half cup of couscous over the mixed greens and enjoy.
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