Calorie Break

I wouldn't say I overate this trip, and I even made it to the gym with C and J, my weightlifting role models. However, it's nice to be able to sit back and enjoy something like this instead of looking forward to restaurant food:

This is very improvised. I boiled a mix of beans and a half cup of Israeli cous cous in separate pans. When both were cooked, I drained them and mixed everything together with salt, pepper, paprika, parsley, chopped red onions, and some dijon mustard. Then I added some frozen peas and carrots for color and let everything mellow together in the fridge. When I was ready to eat I lightly tossed some chopped romaine with a storebought creamy garlic dressing, then topped with my grain salad. A squeeze of lime and a crack of pepper brighten this dish and bring it up to restaurant quality.