I was happy to get done with my run at around 8 PM, but I was starving, tired and left foot was really bothering me. Even though all I wanted to do was lay down on the couch I knew I need to whip together a fresh homemade dinner with extras for lunch. Unfortunately with all the traveling for the holidays I ate out way to much and haven’t gotten to do much cooking!
After one quick look in the fridge my mind was made up. In 30 minutes I whipped together a quinoa/couscous blend and oven-roasted some sweet potatoes. And I was also able to multitask with showering while everything was cooking!
It’s very easy to roast potatoes in the oven. One trick is to cut up the potatoes small chunks so that it cooks quicker. Also I always cook more quinoa than I need because I can always use it for another meal or another day!
Quinoa/ Couscous with Roasted Sweet Potato:
1 Cup Uncooked Quinoa
1/2 Cup Uncooked Couscous
1/2 Cube of Vegetable Bullion
3 Cups Water
1 Medium Sweet Potato
1 Tablespoon Olive Oil
Sea Salt To Taste
1) Turn oven to 400 degrees. Chop up your sweet potato into 1 inch chunks. Coat with olive oil and sprinkle with sea salt.
2) Throw your sweet potatoes onto a pan and place in the oven. The good thing is that sweet potatoes wont burn unless you really over cook them or forget them in the oven!
3) While your sweet potatoes are cooking bring 3 cups of water to a boil in a medium pan. Add the 1/2 cube of vegetable bullion and stir until it devolves. Add in your grains and turn heat to a simmer.
4) Check your sweet potatoes and give them a little toss, to make sure each side gets toasted.
4) Take time to shower, clean or whatever… it’s called multitasking.
5) Check your gains after about 12 minutes. If it gets dry add a 1/4 cup more water. Cook for about 3-5 minutes more. At this point your grains should be soft and the water should be absorbed. If not carefully drain the excess water.
6) When you have cooked your sweet potatoes for 20 minutes they should be toasted, soft and tasty! Add half of them to a cup of the grains and vola! Dinner is served
Last night I used one of my old stand-by favorites. Green Giants Frozen french cut green beans with almond slivers. If you have never had them you should go buy them. They are so tasty and make a great quick addition to dinner or lunch! And the slivered almonds add a nice crunchy touch.
It hasn’t been easy the last week or so to stay on track but I’ve done the best possible. I have to always remind my self that I’m not perfect. Sometimes hanging out with family that you hardly ever see is better for you than getting a workout done. But this week its back on task and I have a slew of ideas for recipes. I can not wait to share!