Morning walk

I'm lucky enough to live in front of Botancial Gardens where I walk on most days completing a 6km circuit. The scenery is stunning and very inspiring. I'll let the photos speak for themselves.

New Beginnings

The arrival of New Year brings a sense of renewal, of anticipation with a new year unfolding, an out with the old and in with the new. I have made the commitment to leap into blogland to start a blog to share weight watchers recipes my family and I enjoy after many requests to share, inspiration and motivation (we all need that at various times in our journey dont't we?)!

I was inspired for todays lunch by a post on the Weight Watchers forum on ways to use cous cous. I love cous cous, however my sons think we are poor if we eat it as they associate the grain with children on mission posters. I love this salad...

Roast Vegetable and Cous Cous

125g cous cous

175ml water

1 teaspoon chicken stock powder

Diced pumpkin, zucchini, capsicum

1 tablespoon sultanas

1 tablespoon pinenuts

1/2 teaspoon cinnamon

Place diced veges on a sheet of baking paper in a single layer on a baking tray. Lightly spray with olive oil spray and place in the oven at 180 degrees for 20 minutes. Turn after 10 minutes. Add pineunts to mix for final three minutes of cooking until golden.

Pour water in jug and mix in stock powder until dissolved.

Place cous cous in saucepan and pour over stock.

Using evaporation method cook cous cous for a few minutes stirring continually.

Remove from heat and fluff grain with a fork. Stir in cinnamon.

Plate cous cous and add roast vegetables.

Enjoy as an accompaniment or as a main, serve hot or cold.

For dessert I enjoyed fresh tropical fruits: mango and lycheees. Love living in the tropics :)