A Tale of 2 Tabouleh salads

So I think in America people call this salad Tabouli but Arabs call it Tabouleh, so that's what we call it around here. I love the tabouleh salad my husband's mom used to make. My first attempt making it was a nightmare but I eventually figured it out. Then I found a tabouleh recipe in one of my raw food recipe books  that used quinoa (but I cook the quinoa) instead of wheat bulgar. Lately I have made that version more but I will give you both versions.

Traditional Tabouleh
1 cup of wheat bulgur ( I used fine- soak bulgur in hot water until soft about 20-30 minutes, then drain excess water - I used a clean smaller bowl to push the water out, the bulgur would fall through a strainer)
1 bunch parsley - chopped
1 bunch green onions - chopped - green parts too
4 roma tomatoes - chopped
2 1/2 cucumbers - chopped
(some people add 1/2 green pepper - chopped)
Salt to taste (don't over do it)
1/2 cup lemon juice
1/4 cup extra virgin olive oil


Mix everything in a big bowl. 

*My husband likes his with a little more lemon juice. Taste it and add more if you like.

Quinoa Tabouleh (adapted from Raw Food/Real World: 100 Recipes to Get the Glow )

1 cup uncooked quinoa (cook according to package)
1/4 cup olive oil
3 Tbsp lemon juice
1 tsp salt
1 cup diced cucumber
1 cup chopped roma tomato
1/4 cup chopped green onion
1/2 cup chopped parsley

Toss all ingredients together

* I never measure the amount of veggies. I just put in as much as I like. I like a lot of parsley so I put in more.

Roasted Sweet Potato Corn Soup

My friend linked this recipe on her facebook wall and I thought I would try it. I am glad I did because it has become one of our favorite soup recipes ever!!

Roasted Sweet Potato and Corn Soup

• 2 sweet potatoes, peeled and cubed
• 1 tablespoon coconut oil
• salt and pepper to taste

 

• 1 (12 ounce) package frozen corn kernels, thawed
• 1 cup water
• 1 tablespoon coconut oil
• 1 1/2 cups finely diced celery
• 1 cup diced red onion 
• 1/4 cup shallot, minced
• 1 tablespoon tomato paste
• 1/2 teaspoon dried thyme leaves
• 3 cups vegetable broth
• 1 bay leaf
• 1 teaspoon salt
• 1 potato, peeled and cubed
• 2 tablespoons chopped fresh parsley

Directions

1. Preheat an oven to 425 degrees F (220 degrees C). Place the sweet potatoes into a 9x13 inch baking dish, drizzle with 1 tablespoon of coconut oil, and season with salt and pepper. Stir to coat the sweet potatoes in oil.
2. Roast in the preheated oven until the sweet potatoes are golden and tender, 15 to 20 minutes. Stir occasionally as they cook so the sweet potatoes cook evenly.
3. Meanwhile, measure out 1 cup of corn kernels and set aside. Place the remaining corn into a blender, and puree with the water until smooth; set aside.
4. Heat the remaining 1 tablespoon of coconut oil in a large saucepan over medium heat. Stir in the celery, onion, and shallot. Cook and stir until the onion has softened, about 5 minutes. Stir in the tomato paste and dried thyme leaves; cook 1 minute more. Pour in the vegetable broth, corn puree, bay leaf, salt, and cubed potato. Bring to a boil over medium-high heat, then reduce the heat to medium-low, cover, and simmer until the potato is tender, 25 to 35 minutes.
5. Once the potato is tender, remove and discard the bay leaf. Stir in the whole corn kernels, sweet potato, and chopped parsley. Return to a simmer and season to taste with salt and pepper before serving.

* In this pic I served the soup over Quinoa just to fill ourelves up more but the second time I made it we just ate it like a soup with some garlic bread.

** I have made this with the red onion and then another time with yellow onion and I think the red onion tastes better.

*** You will probably want to double this recipe.

*** This was a winner with the entire family, even baby G.

Strawberry Spinach Salad

I stole these pics off my sister's blog but I was the one who gave her the recipe in the first place so I don't feel bad... I originally got this recipe from greensmoothiegirl.com

The salad:

Fresh Baby Spinach 4-6 oz.

Fresh Strawberries, about 15, sliced

1/4-1/2 cup pecans, chopped

The dressing:

1/4 cup olive oil

1/4 cup white wine vinegar

1/8 cup honey

1/2 Tbl poppy seeds

dash of paprika

Combine all the ingredients and serve or refrigerate until ready to eat!

** This salad is great for summer and you can mix this dressing up for any green/fruit combination you can think of.

Short on time?? - 5 minute dinner

Are you short on time? Apparently I am because I cannot seem to blog for 2 weeks. Oh well. I cannot tell you how many times I have eaten this dish in the last few weeks. I mean it is such a ridiculously easy recipe that I feel silly putting it on here but maybe it will help someone.

Cous Cous with Beans

1 cup whole wheat cous cous
1- 2 cans beans ( I like black beans and/or pinto)
Favorite salsa

Boil 1 cup of water with a dash of salt. When the water boils take it off the heat and stir in the couscous. Let couscous sit for 5 minutes. While cous cous is sitting open up the can of beans and drain  and rinse them. You can heat up the beans in the microwave if you want.

In individual bowls mix together couscous, beans and some of your favorite salsa. You can top with shredded cheese if you want.

* I have been eating this as a quick lunch and I have even made it for dinner a few times with little complaining. It seriously takes 5 minutes.

** My favorite salsa is this one from Costco.

Weigh in - Constant Vigilance!!! and Roasted Cauliflower with couscous

So in the last 2 weeks I have lost another 2.5 lbs. I have officially reached my goal weight. YAY!!! But now I want to lose more. And I want to start being able to weight lift because I need to get toned. I have been really consistent with my exercise in the last few weeks but I worry about adding weights back in for fear of hurting my back. Oh well, we'll see how I feel in the next month or so...


Are you getting tired of hearing about my struggles to lose weight. I think listening to other people talk about this sometimes can be really tiresome. So please let me know if I am GETTING ON YOUR NERVES!!


One more thought about weight. I have finally accepted that I just have to be really strict with myself to be at the weight I want. Sometimes I see other people eating yummy junk food and I get jealous that they can eat that stuff and not get fat. But I can't. That's just the way my body is and there is really no point in boo hooing about it. In reality I don't want all that junk food because although it tastes good it is not good for me and I have to remind myself I really am not missing anything. So to channel Mad Eye Moody, CONSTANT VIGILANCE is basically what is required of me and so be it. ( Yes, now you know I am a Harry Potter geek)

Roasted Cauliflower with Cous Cous

Adapted from a Better Homes and Gardens recipe

Marinade:
juice from two limes or lemons
1/3 cup olive oil
1/2 tsp cumin
1/2 tsp sea salt
1/2 tsp pepper

Veggies:
1 head cauliflower, chopped into large florets
2 zucchini or yellow squash, cut in 1/2 inch slices
1 red onion, cut 1/2 inch slices

Brush marinade generously onto veggies. Roast in oven at about 400 degrees in a 9X13 pan for about 15 -20 minutes, or until cauliflower is the softness you like.

Serve over couscous. You can drizzle more marinade after you dish it up and top with parsley.

** I really love this one. I really like cooked cauliflower. My kids just tolerate this one.