I found this interesting video blog yesterday about healthy options to choose when you’ve got the “munchies” or a craving for an unhealthy food. I thought Ben Greenfield had some pretty interesting advice for his listeners, so I’m sharing it with all of you. (I have no idea why this guy isn’t wearing a shirt for the video, by the way, but apparently he’s feeling plenty comfortable bumming around his house.) Ben is a personal trainer and Ironman triathlete. His site and podcasts are very knowledgeable for both the novice and expert athlete.
On another note, I wanted to share a nice, Fall weekend recipe with all of you. I just love making soups and stews at this time of year. I love the spices and vegetables of Fall. They are quintessential comfort foods for me. But who says comfort foods have to be unhealthy? I found this recipe in Kathleen MacNeil’s cookbook Wine, Food & Friends. It is a little more time consuming than your average weeknight meal, so I recommend it as a great go-to for the weekend so you’ll have delicious weekday leftovers to enjoy later. But, if you’re like Matthew and me, you may not have any leftovers at all! 🙂
Citrus Chicken Tagine
1 1/2 teaspoons olive oil
1 pound skinless, boneless chicken thighs, coarsely chopped
1 cup chopped onion
1/2 cup chopped red bell pepper
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon saffron threads, crushed
2 garlic cloves, minced
1/2 cup fat-free, less-sodium chicken broth
1/2 cup orange juice
1/2 teaspoon salt
1/8 teaspoon black pepper
3/4 cup chopped orange sections (about 1 orange)
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh cilantro
2 tablespoons sliced pitted kalamata olives
1 tablespoon chopped lemon sections (about 1/2 lemon)
2 1/2 cups hot cooked couscous
Flat-leaf parsley springs (optional)
1. Heat oil in a Dutch oven over medium heat. Add chicken and next 6 ingredients, and cook for 12 minutes. Stir in broth, juice, salt, and black pepper. Bring to a boil; cover, reduce heat, and simmer 30 minutes.
2. Remove chicken mixture from heat; stir in orange and next 4 ingredients. Serve over couscous; garnish with parsley, if desired. Yield: 4 servings (serving size: about 1 cup chicken mixture and 2/3 cup couscous).
I think I used a whole lemon instead of half a lemon because I absolutely LOVE lemons. And, like I said, the recipe claims to make 4 servings, but I believe we polished it off with one bowl for Stacey and three bowls for Matthew. Must’ve been good. 😉 Enjoy!