For Pete's sake!

If you are Gluten free because you want to be or because you want to be than today's post is for you! I had a boyfriend once that was gluten free because he was a siliac and it challenged me in every way when it came to cooking. Well, he challenged me in everyway anyway but well stick to the eats for right now :)

When we first started dating I didnt know what "gluten free" was. I was almost scared by the thought of gluten free cooking and was intemidated by the long list of foods that he couldnt eat or incorporate into his foods. After a little while and much research I became excited about cooking for him and wanted to make him all his favorites. You take things like pizza, pasta, burrito's and oatmeal for granted until you cant have them. I was not about to let a intolerance stop me from making some of the best food I have ever tasted. Of course, I had a few bumps in the road (I will say that baking is tough) but all in all, I got the hang of it quickly. I made all the things that he couldnt have and then some! I have spent Thanksgiving with my now friend and always love to make my foods that I grew up with gluten free. Today, I am about 80% gluten free. After dating someone with the food allergy and omitting the foods out of my diet I realized just how hard white flour, barley, wheat and rye can be to digest! Well my friends, today's post is perfect for Thanksgiving and if you want to really impress someone that is gluten free or you want to try something new, this is the recipe for you! Hope you enjoy!









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Gluten-Free Herbal Bread Dressing is a good example of how gluten-free cooks can adapt traditional recipes to gluten-free recipes that are fit for a feast that everyone can enjoy. The foundation of this recipe is Gluten-Free Walnut Rosemary Bread, with texture and flavor ideal for bread stuffing.

Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 80 minutes

Ingredients:
8 cups cubed Gluten-Free Walnut Rosemary Bread OR your favorite GF bread (1/2 inch cubes. crust removed)
1/2 cup butter (1 stick)
2 cups chopped onion- Walla Walla or other sweet variety if possible
2 cups chopped celery with leaves
1/2 cups chopped fresh chives
3 tablespoons minced fresh sage
1 tablespoon minced fresh thyme
2 lightly beaten large eggs
1 teaspoon salt, or to taste
1/2 teaspoon pepper, or to taste
1 cup gluten-free chicken broth
Preparation:
Preheat oven to 350°

Directions:
Spread bread cubes in one layer on 2 large baking sheets. Bake for about 12 minutes or until cubes are dry, but not browned.
Allow bread cubes to cool. Place cooled cubes in a large mixing bowl.
Melt butter in a large saucepan over medium high heat. Add onions and celery and sauté for about 10 minutes or until onions are translucent, but not browned.
Add herbs to vegetables and sauté an additional 2 minutes.
Add vegetable herb mixture to bread cubes and stir to mix.
Pour lightly beaten eggs into mixture and stir to blend.
Add salt and pepper and stir to mix.
Add gluten free chicken broth and stir to thoroughly combine all ingredients. If the stuffing is too dry, add more broth, 1 tablespoon at a time, being careful not to overdampen or stuffing will be soggy.

Transfer stuffing to a buttered 13x9 inch baking dish and bake for approximately 50 minutes or until the top is golden brown.Tips: If you like a heavily flavored stuffing, add 1 tablespoon of gluten free poultry seasoning to bread cube mixture before baking.Test flavors and moisture content- Melt 1 teaspoon of butter in a small skillet. Over medium heat, add 1 tablespoon of stuffing and cook just until golden brown. Taste and add more herbs, salt or pepper if needed. If the dressing seems too dry try adding another egg. Too much broth can make the dressing soggy.Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten. You can add anything that you want to this recipe...Cranberries, mushrooms of sorts, shaved almonds...be creative!

Hope you enjoy this post and your Monday. See you tomorrow!
-Heather

Thanksgiving is just around the corner!!!

HAPPY FRIDAY!!! Todays post will be devoted to healthy subsitutions for your holiday eats! I have a ton of tips to get you through the cold weather, fatty foods and lack there of modivation. Join me this season and dont follow the crowd!



























Healthy Holiday Eating Tips for Thanksgiving

Do you know that the average Thanksgiving dinner has over 2000 calories? It can be a real challenge if you are watching your waistline. The following are some eating tips so that you can still look good and be healthy after the Thanksgiving dinner without having to deprive yourself.
Healthy Holiday Eating Tips for Thanksgiving
If you are a guest of a Thanksgiving dinner:

Don't go to the Thanksgiving dinner hungry: we often eat faster and more when we are hungry - therefore eat a wholesome breakfast and lunch on the day to avoid overeating at dinner time.
Thanksgiving dinner is not an all-you-can-eat buffet: Fill your plate half with vegetables, one quarter with a lean meat and the rest with a starch of your choice. Eat slowly and stop when you are full.
Turkey - go skinless: choose your 4-oz turkey portion skinless to slash away some fat and cholesterol. Save your appetite for the side dishes and desserts.
Side Dishes - watch your portion size: go for smaller portions. This way you can sample all the different foods. Moderation is always the key.

Make a conscious choice to limit high fat items: high fat food items can be found in fried and creamy dishes as well as cheese-filled casseroles in a traditional Thanksgiving meal . For instance, mashed potatoes are usually made with butter and milk; green bean casseroles are often prepared with cream of mushroom soup, cheese and milk and topped with fried onions; candied yams are loaded with cream, sugar and marshmallows. If you cannot control the ingredients that go in to a dish, simply limit yourself to a smaller helping size. Again moderation is the key.

Drink plenty of water: alcohol and coffee can dehydrate your body. Drink calorie-free water to help fill up your stomach and keep you hydrated.

If you are the honorable chef of a Thanksgiving dinner:

Substitute high fat ingredients with lower-fat or fat-free ingredients. Learn about the 5 easy steps to recipe substitutions or see table below.

Leftover Turkey? Instead of turkey sandwiches, use the leftover turkey to make a pot of soup with fresh chunky vegetables.
Experiment with new recipes: I did a search on Google and found numerous delicious yet healthy low-fat contemporary Thanksgiving recipes. Experiment!

Healthy Thanksgiving Recipe Substitution Tips
Recipe calls for...
Substitutions
1 whole egg -2 egg whites
sour cream- low fat plain yogurt or low fat sour cream
milk-skim or 1% milk
ice cream-frozen yogurt
heavy cream (not for whipping)- Nutriwhip
cheese- low-fat cheese (please note: non-fat cheese does not melt well if use in cooking or baking)
butter- light butter (light smart balance)
cream of mushroom- fat-free cream of mushroom

Hope this short post helps! I will be back with MUCH more news and reviews Monday! Enjoy this glorious weekend! You deserve it!

See you Monday!
-Heather

Recipe!

Lemon Chicken
Prep: 15 minutes
Total: 25 minutes
Yield: Serves 6
1 tablespoon chopped garlic
2 tablespoons plus 1 teaspoon olive oil, separated
3 cups low-fat, reduced-sodium chicken broth
2 tablespoons freshly squeezed lemon juice
2 teaspoons water
2 teaspoons cornstarch
1/2 cup cauliflower puree
1 tablespoon chopped parsley (optional)
2 large egg whites
1 large egg
1 cup whole-wheat flour
1/2 teaspoon salt
1 teaspoon garlic powder
6 boneless, skinless chicken breast cutlets (about 2 1/4 pounds)

Directions:
In a heavy-bottomed saucepan over medium heat, sauté the chopped garlic in 1 teaspoon of the olive oil until it begins to turn golden brown. Add the chicken broth, turn the heat to high, and reduce by half, about 8 minutes. Add the lemon juice.
In a small bowl, combine the water and cornstarch. Slowly stir the cornstarch mixture into the boiling chicken broth. The mixture will thicken quickly. Add the cauliflower puree. Sprinkle in parsley, if desired. Cover to keep warm and set aside.
Meanwhile, begin heating the remaining 2 tablespoons of olive oil in a large heavy-bottomed skillet over medium heat. Whisk the egg whites and egg in a shallow bowl. Combine the flour, salt, and garlic powder on a large plate. Dredge each chicken cutlet in the seasoned flour and then dip in the egg mixture. Drop the cutlets directly into the heated skillet. Sauté 4 to 5 minutes per side, until the chicken is golden brown and cooked through. Add the lemon sauce and cook 2 to 3 minutes more to combine flavors. Serve.
Calories: 333, Carbohydrate: 18 g, Protein: 45 g, Total Fat: 8.5 g, Saturated Fat: 1.5 g, Sodium: 565 mg, Fiber: 3 g

Erin Braxton, designer of ultimate lounge wear!

Hey there! Welcome to the middle of November! Can you believe that we're here?
I can honestly say that I am surprised how fast Thanksgiving is approaching. I am ready to get started with Christmas shopping and I am hoping that you are too.


Don't wait til the last minute! From now until Christmas the blog will be packed with wonderful gift ideas and today's post is no exception. In fact, if you are looking for something truly special, look no further. I found a company and products so great that I could barely wait to tell you about it. I found Erin Braxton! I was reading blogs one day and came across a blogger that was raving about the comfort of her clothing line. The fabric was "to die for" and just one look I knew that I wanted to see for myself what all the fuss was about. I contacted Erin to see if she would be so kind to allow me to try out some of her wonderful creations. I have to say, it is always great to speak directly to the creator themselves and get a birds eye view of the product and company before I receive the package. Erin was on top of her game and I totally respect her for that. I would send out a e-mail and she would always get back to me within a few hours. I was impressed by the questions that she asked me and felt so special that she decided that I would be worth the expense to send me some of her amazing clothing. She doesn't just send anyone product as her line is expensive to produce and who can afford to send out things to every blogger that inquires? You know by now that I usually review food products, supplements and new and exciting gadgets geared toward well being. I have set out to find some great Christmas gifts for you or your special someone! Get out your wish list folks, this site and her clothing needs to be at the top of your list! Trust me on this one! Lets take a closer look at Erin:










Erin Braxton : Designer Profile























Erin posing with Erin Braxton Lounge wear model, Aria, Las Vegas.


The early years:
From birth I always loved my name and wanted to do something fun with it. I always loved being cute with little to no effort. I was always very interested in fashion and clothes. I always enjoyed lounging around, alone or with others.

College, circa 1996
Following 4 years of study, internships and more internships, armed with a journalism degree, I set off to Dallas, TX for an exciting life in the world of advertising.

The ad agency years: 1996-2007
I did what I set out to do. I landed a job at the big ad agency, then had a short stint in a major retail corporate marketing department before heading to the next big ad agency. I got to travel all over to this photo shoot and that TV shoot. I met some cool people, stayed in some great hotels and had some amazing meals. But in the back of my mind I wanted a different life.

The epiphany: summer 2003
One weekend my lifelong best friend, Kandy , came to visit me in Dallas . We shopped every TJ Maxx and Marshalls in the city, obsessed with finding cool pajamas and sexy moo moo's (that was tough). When the time came to decide what to return and what to keep, all of my new pajamas and loungewear were in the "keep" pile. Being cute and sexy at home, even when I'm just hanging around by myself was always my thing. You never know who might drop by.



But I couldn't sacrifice comfort and I found it difficult to find things that fit all of my needs; sexy, comfortable, current and company appropriate.. Then, one day it hit me, "Why don't you just create your own line of loungewear that is everything you'd want it to be?" So I did. Through much trial and error, self-education, and passion, Erin Braxton loungewear was born.

Today...
In 2007, I relocated myself, my business and my Westie to Los Angeles to pursue my loungewear dream. The fact that I'm not a traditional fashion designer has helped to keep me going and positive. I love creating beautiful things for women that they'll enjoy.

Erin's Philosophy
you can be cute, hip, sexy and comfortable...all while lounging you can be sexy for your significant other and comfortable at the same time. you can be cute when you run out to take care of a few errands without having to change into something different. your loungewear can be hip enough for travel. you can rock the best loungewear poolside and beachside in your favorite destination escapes.

Erin's Loungewear Is...
Hip, sexy and comfortable. I like to call it hip comfort. Eco-friendly, made with super soft modals and cottons. Designed with flattering lines, simple cuts and a focus on current fashion. Cut to flatter today's realistic body type, the relaxed fit works with your curves. Versatile lounge wear, useful in many everyday environments.





I received the basic top and pant set from Erin in Indigo. Erin told me just how wonderful the fabric was. SHE WAS RIGHT! When I opened the package and felt the clothing I was amazed. Her clothes are worth every penny. Soft and luxurious! I didnt want to take them off! I could spend every day in this outfit and feel great. The cut is amazing and truly felt as if she made it just for me!





$60.00
Our basic tank will become a permanent staple in your loungewear wardrobe. Made from our super soft modal, it will feel like you're wearing absolutely nothing. The sexy, low cut neckline gives it a flattering compliment to the bosom without revealing too much. This versatile loungewear piece is perfect to wear with jeans, or a layering piece to any ensemble. And of course, you can pair it with almost any of the Erin Braxton lounge pants or shorts and make the perfect pajamas. You may want to order more than one so you have them on hand when needed.

$84.00
These basic lounge pants are great for just lounging around, walking the dog or even sleeping. They're so soft you'll want to wear them forever. Pair them with the basic tank or knotted tank if you want a full ensemble.
















Click on any of these links to see what's hot at erin braxton:
silky shirt
hoody cardigan
knotted chemise
basic pant
knotted tank
silky chemise
basic ls tee
tunics & coverups
eb tops
super lounge tee
gym short
cap sleeve tee
kimono wrap
tuxedo pant
siky gown
basic short
hoody tunic



Erin has a blog herself and I love reading it! Actually her blog is what really made me feel comfortable contacting her. I love websites that have their own blog and it makes the products and company personal in my opinion. Go to the site:



www:erinbraxton.com

I give this product and company a 10! Dont take my word for it though, try something out for yourself. You will be thanking me later! Mom, sister, aunt, friend, lover, child, you can easily find something for everyone!

Here, you will find the perfect gift! Hope you enjoy!
-Heather

Perfect Portions, made easy!

Clean your plate. Many people have heard this phrase since they were a child but it can be counteractive if the portions on your plate are too large.

The Perfect Portions Scale can help you decide your portion sizes and make smarter dietary choices. The Food Scale + Nutrition Facts weighs food and then uses the standard USDA Nutrition Facts label to display its nutrition information in a familiar format. The scale then adjusts the Nutrition Facts to your actual portion size-often with surprising results! For example, many of us eat far more than a ‘single serving’ of cereal in the morning, consuming 500-600 calories rather than the 110-160 calories indicated on the side of the box.

The Food scale can help you decide portion sizes from snacks to meals. The scale has a TOTAL function that allows you to easily keep track of nutritional information for a meal or an entire day while ensuring that your portion sizes are the best for your dietary needs and goal.

The Perfect Portions Scale helps you determine the portion size that is right for you. Buy your scale today and learn the information you need to better understand nutrition and portion control.

I was so excited to get a food scale because I have never used one and really think that it could change the way that I view my portions. Once I get this scale, expect to see some recipes with added weight for all you food weighers. Now, dont get me wrong. I am not going to be obsessed about weighing everything but I am sure that it will go to goo use and that I will be putting product labels to the test, for sure! Let's see how this baby works!

The Perfect Portions Food Scale + Nutrition Facts is a scale and nutritional calculator in one. It is the most intuitive, easy-to-read nutritional scale on the market because it integrates the familiar Nutrition Label.

Unlike other nutritional scales, the Perfect Portions Scale breaks down the information into % daily value, tracks your daily total, and even allows you to customize the scale by entering your own foods.

The scale is designed with a stylish glass-top surface and touchpad keys to integrate the platform, display, and keys into one clean surface. Beautifully designed and intuitively engineered, the Perfect Portions Scale revolutionizes the usability of food scales for portion control and weight management.









Features:
Built-in database of nearly 2000 foods
Easy-to-read nutrition facts adjusted to your portion size
Track daily totals
Weight + % Daily Value
Easy-to-clean stylish glass design
Includes sodium and sugars
Adapts to your diet with 99 custom foods
Hygienic touchpad keys

Great For:
Monitoring carbs
Watching salt intake
Calorie counting
Sugar control
Tracking cholesterol
Weighing food

Specs:
Retail Price: $59.99
Measuring Units: g and oz (lb, oz)
Capacity: 10lb / 5kg
Resolution: .1oz / 1g
Dimensions: 9.25” x 1” x 6.1”
Batteries: 2AA, included
Warranty: 5 years

It comes in black, white, red and silver!

Stop overeating. Sounds easy, but it isn’t. A researcher gives the reasons why we overeat and tells why portion control matters in Cooking Light. He discusses how you can combat urges to eat more than needed and control your diet.

























Use the Perfect Portion Scale to determine your portion sizes and then use a smaller size plate to battle overeating. The food scale weighs your portions and shows the nutritional value in an easy-to-read format. Read the full-length article here.

I love this product and seriously think that any household could use it. Please go to their site and see what I am talking about! The site has a ton of information along with demo's on how to use the scale! They really leave you with no questions! Please go to order your today. Why not give the gift of health for Christmas this year!

http://www.perfectporportions.com/

Hope you all have a great day!
-Heather

Black Garlic.

Developed in Korea, black garlic is simply garlic that has been aged and fermented—no additives. That means no food coloring, no soy sauce (yes, it’s gluten-free!), and no preservatives—just pure garlic. The black color occurs naturally as the sugars are drawn out of the garlic cloves during the fermentation process.

Although garlic is the sole ingredient of black garlic, don’t be fooled. Black garlic doesn’t taste like your regular raw garlic. In fact, it probably doesn’t taste like anything you’ve ever had before. Black garlic is full of umami and complex flavors that take your mouth on a gustatory adventure. The initial bite is mild, followed by a burst of caramelized sweetness, and a rich savory finish.









Black garlic isn’t just a culinary marvel; it is also beneficial to your health! It’s no mystery that garlic is good for you, with its abundance of Vitamin C and other antioxidants. The fermentation process doubles the amount of antioxidants found in raw garlic! If you don’t care for the pungent odor and spicy bite of raw garlic or you're a garlic lover that wants to try it in a new way, black garlic is for you.

The Fermentation Process









When garlic is exposed to a constant temperature and humidity, after a period of time, it will become brown. Holding it under the same conditions, the color will gradually turn darker and darker. The black color comes from the melanoidins that are a product of the reaction between the sugar and amino acids naturally present in garlic. Through this process of fermentation, the non-volatile ingredients in raw garlic are preserved.

Even just after 10 days the color of the garlic cloves begins to turn black. However, garlic has not been fully fermented at this stage. To reach the ultimate state of fermentation, our garlic is fermented for 45 days and then aged for an additional 45 days to give you the best quality aged and fermented garlic.


All about Black Garlic Love:
Here at BlackGarlicLove we are committed to bringing you black garlic of the highest quality. Our garlic comes from the Namhae county of South Korea, known for their ideal climate and distinctly flavored garlic. We don’t just want to offer you a great product; we want to open up a dialogue about health, cooking, and the good life.

For us, garlic is the perfect food ingredient, with the versatility to flavor cuisines from Korean to Italian. Conjure up the aroma of freshly minced garlic sizzling in a drizzle of olive oil. Black garlic is just another way for us to enjoy our favorite ingredient in a non-traditional way. It's like garlic's little black dress. So feel free to leave comments and interact with others who share your passion for good eats.


I received a bag with two HUGE black garlic cloves. How do you take a super food like garlic and make it even better? Ferment it. Long used in Korea as a health supplement, black garlic is garlic that has been aged and fermented, giving it twice the antioxidants of raw garlic. Human beings have been fermenting food for thousands of years! Fermented foods can help lower cholesterol, aid digestion, and strengthen the immune system. But don’t try black garlic just for the health benefits. Experience the unique flavor that is sure to delight the palate.

I got this recipe right off the website and it was awesome! I love that it adds color to the dish and I doubt it would get un noticed at a party if served. You have to try Black Garlic Cloves, they rock!





















Black Garlic Olive Tapenade
1 Can (6 oz) of Olives of your choice
2 Anchovy Filets
4 cloves Black Garlic
2 Roasted Red Peppers
2 tbs Capers
2-3 Leaves Basil
1 tbs Lemon Juice
2 tbs Olive Oil

Directions: Wash and strain olives. Put all ingredients into a food processor and blend until mixture becomes coarse and pulpy.

Serve on slices of French bread.

Please go to their site to see what all the fuss is about!

www.blackgarliclove.com

I really think that everyone should try to implement garlic in their diets some way or another. This is a fantastic product and I give Black Garlic Love two thumbs up!

Thanks so much for making my love for garlic grow even more.

Hope you enjoy!
-Heather

Need I say more???

Jason Gibb and Cathy Rogers set up Nudo in 2005 after buying and restoring an abandoned 21 acre olive grove in Italy's Le Marche. Their love of the Italian countryside inspired their now famous Adopt an olive tree programme which allows people all over the world to adopt an Italian olive tree and receive its oil. The programme involves a collaboration between a group of small scale, artisanal olive producers in Le Marche and Abruzzo.

Each olive farmer keeps responsibility for the care of their grove, and all the olive oil goes into the Nudo adoption programme. In giving financial security to the olive farmers, the programme makes viable the traditional farming methods which, quite simply, produce the world’s best olive oil. A love of simple natural food is the starting point for all Nudo products. They are all made from 100% natural, high quality, locally sourced ingredients. Why use artificial preservatives when olive oil is one of the best preservatives there is - and the most delicious?

Some other nuggets of the Nudo philosophy:
*We ship by sea and land rather than air wherever possible.

*For every adoption, we donate money to the 'Tree for all' tree-planting campaign.
*We package our oil in tins to keep our oil fresher and because tin is better for the environment than glass.
*We endorse and encourage any and all hugging of olive trees.

Some random things we like beginning with A:
*Artichokes - especially in Jason's artichoke lasagna.
*Acrobats (and any other people who can jump onto someone else's shoulders).
*The Alice in Wonderland i-pad app (you can juggle pills!).
*Asparagus foraged from the fields. You might only get 5 stalks but they'll be the best you've ever tasted. I just love their sight and seriously, it made my mouth water just looking at it!

Is this not the most beautiful packaging for olive oil ever?!?

Nudo is an olive grove. And part of it can be yours!

Adopt one of its trees for a year and you'll receive all the produce from your tree. Imagine dunking your bread in your own oil from your own tree thousands of miles away on a hillside in Italy.

It's delicious, it's good for the world and you get to show off to your friends.
Hang the consequences. Adopt an olive tree.

OMG!!! How cool is this!

Each of their olive trees is marked with a dot in the maps below. If you want us to choose a tree, click here to adopt. Or have a look at the different groves and select one yourself: Aleandri, Ardelio, Dell'Orso, Fiorano, Fonte Carella, Il Professore, Il Taccolito, La Morla, Lina and Rosalio.

I think I'm sold! Can you imagine getting your very own olive oil from your very own tree that is somewhere like Fonte Carella? Once you've chosen and adopted a tree, the first thing you'll receive is an adoption certificate, to make you official, and your tree information booklet. Then over the course of the year you'll receive two more packages, one in the spring and one in the autumn, containing all the produce from your tree.

We say your tree but we actually collect your tree’s harvest with about 50 of its neighbours – to give us enough olives to press in one go. Think of it as being about the society rather than the individual.

For just £65/$105 (+ shipping) you’ll receive 3 packages over the year: 1. Spring package (all the extra virgin olive oil from your tree) 2. Autumn package (three flavoured extra virgin olive oils) 3. Personalised adoption certificate and booklet about your tree
Now search the grove and adopt a tree.

I mean, come on!!!! Check out the site!!!

http://www.nudo-italia.com/

If you do want to do this as a gift for yourself or for someone you know PLEASE let me know. It will be a surprise, I promise!

Ok, sorry to go on but this blew my mind when I was reading it! I do have a lovely dish that I made with my amazing olive oil! I got the recipe from this site.

Peppers & Tomatoes Stuffed with Couscous…and a Drizzle of Lemon Olive Oil.

Makes 6 servings
Ingredients:
2 tablespoons butter
½ yellow onion, minced
1/3 cup golden and red raisins
2 small carrots, diced
1 cup whole wheat couscous (quick-cooking variety)
1 cup water
sea salt, to taste
freshly ground black pepper, to taste
2 large green peppers
1 large, round yellow or red tomato
6 fresh basil leaves
6 fresh mint leaves

Directions
Preheat the oven at 350°
In a sauté pan over medium heat, warm the butter. Add the carrots and onions and sauté in the butter until soft, about 3 minutes. Add the raisins and sauté until plump, then add the couscous and water, salt and pepper. Cook for the amount of time according to the couscous package instructions. When it is done, remove from heat and allow to cool.
Wash and dry the peppers and tomato. Cut each in half, removing all seeds. Pat the insides completely dry.

Line a baking sheet with parchment paper and place peppers and tomatoes face up on the baking sheet, a couple of inches apart.
Fill each half of the peppers and tomatoes with couscous mixture. Place one basil and one mint leaf on top of each pepper or tomato.
Drizzle each pepper and tomato with a bit of lemon-flavored olive oil.
Bake in the oven for 30 minutes, or until the couscous has begun to brown somewhat, but not dry out. Allow to rest a few minutes, uncovered, before serving.

Hope you enjoy! Let me know!

-Heather