The Mexican Tomato

Yay!! I’ve lost 25.6 pounds total so far with 54.4 pounds to go to reach my goal!  My BMI has dropped from 36.9 to 33.1 and my goal is 24.9.

Natural Weight Loss

couscous pumpkin

The Mexican Tomato

Also called Mexican green tomatoes, tomatillos look like cherry tomatoes except they’re covered by a thin, papery husk.

They can ripen to yellow but are usually picked and used while still green and firm.

Fresh tomatillos are sold seasonally in specialty markets, but canned varieties are more widely available.

Not only do they give a lemony flavor to salsa and other foods, they also have lots of vitamins A and C.

Recipe of the Day:  Pearl Couscous With Roasted Pumpkin and Medjool Dates

A simple combination of fresh herbs, grated lemon, and toasted nuts turns an everyday veggie into something elegant.

The Medjool dates add a hint of sweetness and complement the earthy flavor of pumpkin.

Makes 8 (3/4-cup) servings

2 tablespoons finely chopped Medjool dates or prunes

2 tablespoons chopped walnuts, toasted

2 tablespoons grated Parmigiano-Reggiano cheese

1 tablespoon chopped flat-leaf (Italian) parsley or 1/2 teaspoon dried

2 teaspoons grated lemon zest

5 cups diced pumpkin or winter squash, like Hubbard or kabocha (about 1-1/4 pounds)

4 large shallots, quartered lengthwise

2 teaspoons olive oil

1-1/4 cups fat-free, low-sodium chicken broth

1/2 teaspoon salt (optional)

1/4 teaspoon ground cumin

1/4 teaspoon ground cinnamon

1 cup whole wheat Israeli pearl couscous

2 tablespoons chopped cilantro, for garnish

*Use as many organic ingredients as possible.

Combine the dates or prunes, walnuts, cheese, parsley, and lemon zest in a small bowl.

Set aside.

Preheat oven to 425 degrees Fahrenheit.

Combine the pumpkin or squash, shallots, and oil in a medium bowl and toss well.

Transfer to a baking sheet.

Roast for about 30 minutes, stirring occasionally, until the pumpkin starts to brown but is still holding its shape.

Combine the broth, salt (if desired), cumin, and cinnamon in a Dutch oven and bring to a boil.

Add the couscous.

Stir to coat, cover, and simmer for 5-10 minutes, or as directed on the couscous package.

When the couscous is cooked, add the roasted vegetables and date mixture and toss gently to combine.

Garnish with the cilantro.

Serve hot.

Per serving:  170 calories, 3 g total fat (<1 g saturated), 0 mg cholesterol, 230 mg sodium, 32 g total carbohydrates (5 g sugars), 6 g fiber, 6 g protein.

If you have any questions, send us an email!

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Have an awesome day!

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Dick and Lenay


from Flavor First by Cheryl Forberg, RD

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