I have to admit I'm a lazier cook than she is, so I was super happy to be her sous chef while visiting and pick up a few healthy recipes. This one is baked salmon, Israeli couscous with beets and yogurt sauce, and wilted kale. It was super easy, delicious, and colorful: a good sign of a nutrient-dense meal.
Ingredients: salmon, beets (we used precooked, but you can easily roast beets), Israeli couscous (also known as pearl couscous, we used whole wheat), kale, yogurt, balsamic vinegar, orange juice, onion, and whatever spices you like. We topped the couscous with chopped pistachios.
Salmon - Coat in olive oil, lemon juice, salt, pepper, and any other spices you like. Lightly cover with foil and pop into a 400 degree oven for 9-10 minutes (depends on how big your salmon is and how you like it cooked). For the benefits of salmon, read more from Dr. Mercola.
Kale - Chop onions (I like to wear sunglasses otherwise my onions are covered in tears), sauté onions in olive oil (you can also use coconut oil), and add kale, cooking to taste. If you like your kale with a little crunch, you only need a couple of minutes on the stove.
Couscous - Toast couscous by spreading on a baking sheet and baking for 5 minutes at 400 degrees. Boil water, add couscous, and cook like pasta. Drain. Click for nutritional information for Israeli couscous.
Beets - Cube and warm over stovetop (or if you forget like we did, just eat them cold!). Eat more beets - here's why!
Yogurt Sauce - Mix yogurt, a splash of orange juice, and balsamic vinegar to your liking.
Serve and eat :) The best part is that the leftovers make for a delicious salad!