(C) TaraBeth - healthy.every.day - NYC
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