Gotta New Drug

Today turned out to be most productive. After the usual breakfast of cereal and milk, I readied myself for an appointment with my new dermatologist. I sought out a new doctor who specializes in psoriasis. I was really impressed with his knowledge, and we decided to start a new drug. He addressed all of my concerns about side effects and risks, and so we're in the process of getting my new prescription filled! I hope this provides some much-needed relief, especially as I head into winter, when my psoriasis gets dry and itchier.

After my appointment, I decided to spend the rest of my morning off in a healthy way, so I went for a short run instead of parking myself in front of "The View" with another cup of coffee. Then I showered, and threw together a light lunch of a Caprese-inspired salad stack on wheat crackers (1 serv veggies, 1 serv dairy, 1 serv grains), yogurt with dried cranberries and honey (1 serv dairy, 1 serv fruit) and a glass of juice (1 serv fruit).

Crackers have a thick slice of tomato, a bit of mozzarella cheese and a pit of pesto. The remainders of the tomato and shredded mozzarella is in the plastic bowl with more pesto.

Then I headed to the office for a little work and a meeting. I made my way back home and started on a Moroccan-style stew with acorn squash, tomatoes, and chickpeas (2 serv veggies) served over couscous (1 serv grain). It was delish! Now I'm ready for a walk with the hubby and relaxing with Grey's Anatomy... and perhaps a cup of herbal tea to usher in the cool front!

Moroccan-Style Stew with Couscous

1 acorn squash, cooked a bit (I pierced and microwaved it last night) and cubed
1 14.5 oz can diced tomatoes
1 14.5 oz can chickpeas, drained and rinsed
1/2 large red onion, diced
1 Tbsp olive oil
1/4 t ground cinnamon
1/4-1/2 t cumin
dash of cayenne
salt to taste
1 C couscous
2.5 C boiling water or broth

Saute the onion in the oil over medium heat. Add the squash (should be a bit undercooked yet). Let this cook over medium-high heat for a minute or two, and then add the tomatoes and the juices. Bring to a boil. Lower heat to a simmer, covered, and stir occasionally for 10-15 minutes. Add chickpeas, stir, and let simmer for another 5 min or so. At this time, you can add the boiling water or broth to the dry couscous, cover, and let sit. Add cinnamon, cumin, cayenne and salt. Let simmer for a min, then taste and adjust spices to your liking. Fluff couscous with a fork. Serve stew over hot cooked couscous.