Greek Whole Wheat Couscous

• 1 cup of dry whole wheat couscous
• 2 cups of Israeli couscous (dry)
• 4 cups of water
• cucumbers, diced
• artichoke hearts, thawed then chopped
• cherry tomatoes, diced
• Kalamata olives, diced
• feta cheese, crumbled

• 1/3 c. red wine vinegar
• 1 T. EVOO
• 1 T. dried oregano
• 2 tsp. Mrs. Dash garlic and herb
• big sprinkle of pepper

1. Cook both types of couscous according to directions.
2. While couscous is cooking, chop veggies (use as much or as little as you’d like).
3. Also, make dressing by mixing vinegar, EVOO, and seasonings.
4. When couscous has cooled, add in veggies and mix dressing throughout.
5. Serve warm or room temperature.

To go with couscous, bake a few pieces of tilapia with a lot of lemon and some Mrs. Dash + fresh garlic.

Eat now, or later.

Tested and approved by our biggest critic.

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Cindy and Tom are due with their “tiny baby” in a few weeks so I am going to be making them some dinners that they can easily throw together when they have 2 little ones and not much sleep. Here is a good meal that can be made ahead and frozen. Just marinate the fresh fish and then freeze it in the marinade. Freezing it in individual baggies works best so when you go to get it from the freezer you can just cook as many pieces as you want and it’s not in a big clump. When you are ready for dinner, cook the frozen fish fillets!

I didn’t freeze this batch, but I plan to soon! It’s light and simple and can be paired with anything!

Lemon Garlic Tilapia

• 4 Tilapia fillets
• 1 T. EVOO
• 1 T. minced garlic
• 1/2 lemon juiced
• 1 tsp. parsley
• salt and pepper

1. This is best when marinated early and for a period of time.
2. Bake the fish at 425 for 15-20 minutes or until it’s flakey and firm.
3. Serve with Warm Roasted Squash Orzo

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I kept thinking she was going to wake up so I was moving at full speed trying to get laundry done, dinner made, clothes sorted (so sad to put away her 3 month clothes) the house vacuumed and a bunch of other random things.

For dinner I made a recipe I adapted from Cara’s Cravings . I love tahini (sesame paste), so I was excited to try it on tilapia. I made some quinoa and Asian Slaw to go with it. I also made Andrew’s AMAZING sauce to pour over the fish and slaw. Let me know if you try it!

Tahini Tilapia

• 6-8 tilapia fillets
• 3 T tahini (sesame paste)
• 1 T agave
• 1 1/2 T white wine vinegar
• 1 1/2 T rice vinegar
• 1 t sesame oil
• salt to taste

1. Preheat your oven to 425
2. Make the sauce/marinade by combining tahini, agave, white wine vinegar, rice vinegar and sesame oil.
3. Cover the fish in the sauce to marinate in
4. Allow the fish to marinate for at least a few hours
5. Bake for about 20-25 minutes at 425.

Tomorrow is my first day teaching bootcamp to a few neighbors of mine! I am so excited! I will post an update of how it goes after our 6am class tomorrow!

Do you prefer to workout in the morning, mid day or evening time?

I LOVE to work out in the morning. I find it almost impossible to workout in the evenings. When I was teaching, I would wake up at 4:45 to go!

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Anna got some good tummy time in while she chatted away.

After a fun morning (when I say morning, I mean 5:30-7am), we got ready for a big adventure – the gym! I took Little A to the “kids club” while I went to a Total Conditioning class. It was really tough! I am going to be feeling it tomorrow! Anna did a great job – she slept the whole time in her car seat! When I went to pick her up, she was just hanging out! Yay!

I felt major mom guilt all day for leaving her to workout for an hour, but I am hoping that will get better with time. We will see…

After that we did some errands and came home, Micca and her two daughters came over to play. We were going to walk but it was too hot out! We had fun hanging out!  Then it was time to make dinner. When I menu planned last week (I will post this for next week) I planned Asian Tilapia. I was hoping it would come out well! I think it did!

Asian Panko Crusted Tilapia

• 1/4 cup Dijon mustard
• 2 tablespoons hoisin sauce
• 4 tablespoons General Tso sauce
• 1-1/2 cups panko bread crumbs – I used some whole wheat and some white
• 8 pieces of white fish (like tilapia, sea bass)

1. Preheat oven to 375°F.
2. Mix together sauces.
3. Place panko bread crumbs in a shallow dish.
4. Cover both sides of fish fillets with mustard mixture.
5. Coat both sides of fish fillets with bread crumbs.
6. Place fish on prepared baking sheet.
7. Bake, uncovered, about 30 minutes or until fish is flaky.

Raw and ready to go:

Served as dinner:

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Today at school my third graders took the OAT (Ohio Achievement Test) so it was a boring day at school. I felt so bad they were struggling through the million page test while all I could do was sit back and watch them. At least we don’t have to do that again until April.

After school, it was so nice out, I ran 5.5 miles! It felt good to be outside in the sunshine. When I got home from the run I showered and starting working on our easy supper. Brady had requested Fish Tacos so that was the plan. I still follow a recipe from Cooking Light from forever ago, although I don’t really follow any recipes I just used them as a guide.

Here is what we had tonight:

Another angle – full plate view

This deliciously fresh plate included:

• Tilapia- marinated in cumin and lime then broiled for about 15 minutes
• butternut squash – baked at 425 for 25 minutes with a little spray and salt and pepper
• fresh tomatoes
• avocado
• corn
• Trader Joe’s refried pinto beans with salsa mixed in (the gross red mushy stuff)
• cooked quinoa
• whole wheat tortilla

We scarfed this down and then hit the couch! I had some hot cocoa for dessert and we are going to head to bed!

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Brady’s Plate

My plate – with part lentils and part brown rice.

Here is the recipe I modified:

Broiled Tilapia with Thai Coconut-Curry Sauce

adapted from Cooking Light

Ingredients

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Teriyaki Tilapia

• - 1/2 c. honey teriyaki marinade (store bought – easy )
• - 1 tbsp. minced garlic
• - 1 tbsp. lime juice
• - salt and pepper

Throw the ingredients into a bowl and add fresh fish!  I let the fish marinate for about 30 min. while I got the rest of dinner ready.

Farmer’s Market Veggie Mix

• Zucchini
• Yellow squash
• Broccoli
• Asparagas
• Shallots
• Onions
• Tomatoes
• Any veggies you have!
• 2 tbsp. fresh lemon juice
• 1 tsp. olive oil
• salt and pepper
• garlic wine seasoning
• 1 tbsp. minced garlic

Throw it all together and broil from 20 min. We wanted to put these on the grill but there were too many and we didn’t want to lost any of them!

Sweet Salad

• Kiwi
• Strawberries
• Blueberries
• Fat Free Feta
• Sliced Almond
• Romaine

Toss it in a bowl!  We didn’t use dressing because we had so many flavors on our plates but I usually use homemade basalmic.

We barely touched the salad, but it will be there tomorrow!

I had some quinoa and Brady had pasta.  We planned on making extra food so we would have some for lunches tomorrow!

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