Sunday, October 14, 2012

roasted potatoes and collard greens

(C) TaraBeth - - NYC

Sunday Night

Food: Roasted potatoes and collard greens with Israeli couscous
Body: an hour-long walk around midtown on this surprisingly-warm fall October day
Mind: reading the last few chapters of a great book on a bench in Bryant park

Yesterday's weather was that crisp, biting reminder that winter is around the corner.  But today, the temperature crept back up into the upper 60s.  I was in the mood for some winter veggies and Israeli couscous when I stumbled upon Poor Girl Gourmet's amazing recipe.  Alas, my local market did not have sweet potatoes available so I went for red-skin potatoes.  I followed her collard greens/potato recipe pretty much to the letter, but opted for traditionally cooked Israeli (whole wheat) couscous instead.  Nonetheless, this dish was fantastic and warm - not to mention loaded with vitamins.  Luckily, I have plenty leftover for lunch tomorrow!

Nutritional Highlights: 150% vitamin A, 130% vitamin C, 9 grams of fiber, 14 grams of protein


  1. Love the mind=food=body breakdown. I need to work on the mind part a little. Reminds me to rediscover reading outside.

    1. Thanks for your comment! I originally hadn't included mind, but it's important and often overlooked! :)

  2. Thank you for including the link to the Israeli cous cous recipe here, Tara Beth! I'm glad that you enjoyed it, and hope that the market has sweet potatoes the next time you're there! I'm envious of you reading in Bryant Park, yet thankful that you reminded me to sit outside and have some reading time for myself while we still have the opportunity here in the northeast. Very good for the mind, indeed!