Get out there and try something new

I did!  I did something new today! 

It's the fitness party!

I decided to do it because Picky Runner is a Zumba fan, and I'm a new Picky Runner fan, so I guess you can see how that works out.  Seriously, though, it's a good workout.  And you will have fun while doing it.  Since the whole thing is basically a long and fast-paced Brazilian dance party, you might even feel a little sexy too.

That is, unless you have the bad luck of having my dancing skills.

Quick fix, though: just don't look in the mirror.

I've also got an awesome recipe for you guys!  It's from my amazing KitchenAid Recipe Collection, and it's totally vegan.  I can already hear your excited ooohs and aaahs!  The base ingredient is couscous, which is a grain product made from semolina.  (Semolina comes from wheat, so gluten-free people should stay away from it.)  Basically, to make couscous, the semolina is rolled into little balls.  In fact, that's what "couscous" means: "rounded" or "rolled."

source

 The balls are dry, and to make them edible they are steamed briefly and then fluffed with a fork.  You can find couscous usually in the health section or the international aisle at your grocery store. And if you are super lucky and live near a Whole Foods, you can probably buy it in bulk.  This is a great alternative to pasta and a really fun thing to experiment with.  I think the recipe below is a good place to start.

Couscous with Carrots and Cranberries

Ingredients:
2 tsps olive oil
1 small onion, thinly sliced
1/2 carrot, grated coarsely
1/4 cup dried cranberries, chopped
1/4 tsp cinnamon
1/4 tsp cumin
1/4 tsp turmeric
1 cup whole wheat couscous (I like the Israeli couscous best)
2 cups vegetable broth, heated to just under boiling
Salt
Black pepper

Directions:
1.  Heat oil in medium saucepan over medium-low heat.  Add onion; cook 1 minute or until translucent.

2.  Add carrot; cook 1 minute.  Add cranberries; cook 30 seconds.

3.  Add cinnamon cumin and turmeric; mix well.  Cook 15 to 20 seconds or until spices begin to release their aromas.

4.  Add couscous and mix well.  Remove from heat and pour mixture into heatproof bowl.

5.  Pour broth over couscous mixture.  Add salt and pepper to taste; mix well.  Cover bowl tightly with plastic wrap; set aside to steam 10 to 15 minutes. (Uhm, I actually just put the lid on the pan for this step.  Like a normal person.)

6.  Remove plastic wrap.  Fluff couscous; serve.

I snapped the picture halfway through demolishing it!

I like to eat it out of an over-sized bowl and alongside my fave salad greens.  But this would be great with roasted or slow-cooked vegetables, too. Whatever you eat it with, it's great running fuel.

Bon Appetit!