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Welcome to the weeks of training for my first marathon.

Mango Coconut Milk Couscous Bowl

Mango Coconut Milk Couscous Bowl

Let me start by saying that I'm aboard the Israeli Couscous train.  Like totally onboard.  Sweet, savory, breakfast, lunch, and dinner--I'm all about couscous.  

It all started with a work lunch when I stumbled on a Mediterranean fast-casual restaurant and had a half couscous half salad bowl.  It was topped with chicken shawarma, falafel, hummus, and cabbage salad.  I drool just thinking about it.  (Find my savory couscous bowl here)

But then, and here's where the game changes, I saw it on the menu at the breakfast joint we went to in Tahoe.  Couscous for breakfast? Yes.  It was Israeli couscous with dried mango, raisins and coconut milk.  That combination of flavors and textures sounded amazing.  Spoiler: I opted for a savory breakfast.  BUT I kept the combo in the back of my mind to make when I got home.  

Later that week, I bought coconut milk and fresh mango to make my version of that Israeli couscous brekkie.  I made the couscous, flooded it with a mix of coconut milk and whole milk, topped it with half of a mango, and sprinkled hemp seeds on top.  It has since changed the way I do breakfast.  

I would also like to note that I started seeing an acupuncturist/ alternative medicine doctor once a week to every other week.  She suggested I start my morning with warmer foods, instead of yogurt and smoothies, to help boost my digestive health.  I've made the change for about two weeks now and I've noticed a difference in my energy level and I've also noticed a change in the amount of food I'm eating to feel satisfied.  My doctor asked today what I'd been supplementing the yogurt and smoothies with, and I told her that I'd been eating a lot more oatmeal and couscous.  "Couscous?" she said, "I'm going to have to try that.  It's a great alternative because some people find it challenging to digest oatmeal."  I guess this is my long way of saying I'll be eating a lot more couscous for breakfast both because I love it and because it was (kind of) prescribed.  

Mango Coconut Milk Israeli Couscous Bowl

Serves 1

1/3 cups Israeli couscous (I like the tri-color one from Bob's Redmill)
1/2 cup water
pinch of Celtic sea salt
1/4 cup whole milk
1/4 cup canned coconut milk
1/2 Filipino mango (these are the smaller, yellow mangoes.  They tend to be more fragrant which i love.  But you can substitute with another variety or even dried mango)
1 tbs raw hemp seeds

In a small saucepan, bring water to a boil.  Add salt and couscous and let simmer for about 5-8 minutes or until all the water is absorbed.  

In another small saucepan, gently warm the whole milk and the coconut milk until small bubbles form on the edges.  Remove from heat. 

Fluff couscous with a fork and spoon into a breakfast bowl. 

Peel the mango and cut one of the meaty halves away from the pit.  Reserve the pit side for snack later.  Cut the mango half into 1/2 slices and place on top of your couscous. 

Flood the bowl with your milk mixture. 

Top with hemp seeds and enjoy!

Homemade Raw Almond, Walnut, + Coconut Smiles Milk

Homemade Raw Almond, Walnut, + Coconut Smiles Milk

Couscous Bowl

Couscous Bowl