Eating healthy is a way of life, some may argue that it is a boring way of life. They might say, food is about passion, and that you shouldn’t dumb down that passion through making it healthy all the time. I am certainly one to splurge but I really believe that some of the healthiest foods are the tastiest. For me there is no question of what I would prefer given the choice of a nice juicy marbled steak with Bearnaise sauce or a sushi roll. Who can argue that fresh vegetables from the garden are something most of us look forward to every year?
A list of my favorite foods include cheese, beans, hummus, olives, yogurt, papaya, salads of all varieties, avocados, almonds, artisan bread, ice cream and nice fresh sushi. So for me, healthy does not equal tasteless or boring – to me it equals fresh, unrefined, un-tampered with goodness. “Healthy” means something different to different people. For me, it is about moderation and the above qualifications are more important than calories and fat, calories and fat are natural, they are in everything, there is good and bad and they are important for a balanced diet. For me it is more important that my food is free of chemicals, hormones, additives, preservatives and dyes. So when you think about that, a diet of all my favorite foods fit into my category of “healthy”.
Here is another Leftover Queen classic! It was one of those meals which kind of cleaned out the fridge of Farmers Market finds and the pantry of dry goods . I made this when we were spending a weekend at home and had some time to kill. Usually if we are home on the weekend, we spend one day making and prepping food for the following week. We made bread, ice cream, sauces and usually a nice meal – that will produce leftovers!
When we made this we had some for dinner one night and then the next day, ate it like a cold salad at the beach. It is so flavorful, healthy and full of goodness. This made quite a lot so we had lots for lunches the following week.
This is one of those recipes that you can substitute anything you like. For us, the combination of the shrimp, pine nuts and raisins backed by the curry flavor was amazing! I am submitting this in Ben and Ivy‘s Fat Chefs or Skinny Gourmets event promoting healthy foods. I wanted to show that cooking healthy is a lifestyle and not something that needs a lot of planning to achieve. If you have a well stocked pantry full of whole grains, legumes and whole wheat pastas, as well as a freezer and fridge full of vegetables that have already been washed and are ready to use, cooking healthy is a breeze. You can create awesome stir fries, couscous, hash and healthy pasta and bean dishes in a flash.
Healthy foods are not boring, especially when you are using local, seasonal produce that is at the height of flavor and freshness in tandem with what is already in your pantry.
Shrimp Curry Couscous
1 box of instant whole wheat couscous – perfect to have on hand for a quick meal
2 TBS olive oil
2-3 carrots cut in small dice
Â½ red onion
Â½ can of organic garbanzo beans
Â¼ cup pine nuts – toasted
Â¼ cup raisins
couple handfuls of frozen peas
handful of assorted greens â€“ beet and chard
1 TBS curry powder
1/2 tsp cumin
Â½ tsp tumeric
1/8 tsp cayenne pepper
8 oz. extra large raw shrimp
Cook the couscous according to package directions. In a large skillet, heat the oil and sautee the veggies, peas, raisins and pine nuts together. Add the spices and sautee until veggies are tender and raisins are plump. Add the shrimp and cook until pink and look like a “c”. In a big bowl toss the sautee with the couscous and serve. Can be eaten hot or cold.