Where's the Fiber?

Dr. Oz (a guy that's pretty close to being my health guru) suggests, that Americans don't get nearly the daily recommended amount of fiber per day. According to him and many other doctors, fiber is an intergal part of our over all health and a main component the anti-aging process. Last I checked, Americans are trying new processes, some medical and some natural, to keep their youthful appearance and, sometimes, reverse their aging. So then why aren't we getting the fiber we need? I can't answer that, but I can say that I'm trying to do my skin and body good by adding more fiber to my diet. At times, I crave a juicy cheeseburger and French fries, but in my mind, I know I should order the grilled chicken salad without cheese, bacon, or crutons topped with low fat dressing. It may not satisfy the burger and fry craving, but I know it's going to serve me well in the future.

There are many ways to add fiber to a diet like eating lots of green vegetables or leaving the skin on apples and potatoes or switching out white carbs with whole grain ones. I try to follow these rules and think I get a fair amount of fiber per day, but there are slip ups and sometimes that cheeseburger is just too hard to pass up. There's always tomorrow to get back on the healthy train.

I love pasta, bread and rice, generally the white varieties, but lately, I've been switching out white for whole grains. And I really can't tell the difference. Well, let me amend that statement. I can tell the difference, but in a good way. I actually like the whole grain/whole wheat starches better. They add a whole new level of flavor and when I'm trying to eat healthy, I rely solely on flavor otherwise I would have a hard time eating it. They give the dish a nutty, complexley earthy flavor which is quite refreshing and unlike anything I've had before.

So the next time you're in the mood for a big bowl of comforting pasta, reach for the whole wheat pasta. It's health food meets comfort food which in my book makes the perfect dinner. If you don't believe me, just ask my pasta and rice addicted sister. She's switched to whole grains and loves every bite.

Chicken and Cous Cous
Note: I didn't add the summer squash, tomatoes, or feta to this pictured recipe.

1 1/2 tbs. olive oil, divided
2 boneless, skinless chicken breasts, cut into bite sized pieces
1/2 onion, chopped
1 medium zuchinni, sliced into half moons
1 medium summer squash, sliced into half moons
1 clove garlic, chopped
1 tsp. lemon zest
1/2 tsp. crushed red pepper
salt and pepper
1/2 cup green olives, chopped
2 cups chicken stock
1/2 box (5 oz.) whole wheat instant cous cous
1/2 cup grape tomatoes, sliced
1/2 cup crumbled feta cheese, or to taste
2 tbs. flat leaf parsley, chopped

In a skillet with a tight-fitting lid, heat 1 tbs. olive oil over medium-high heat. Add the chicken and cook until lightly browned, 3 to 4 minutes. Add the onion, zucchini, squash, garlic, lemon peel, crushed red pepper, and salt and pepper. Cook for 5 minutes, then add the olives and cook for 3 minutes more.
Stir in the chicken broth and bring to a boil. Stir in the couscous, cover the pan, turn off the heat and let stand for 5 minutes. Fluff with a fork and add the tomatoes, feta, parsley, and lemon juice and toss. Serve into bowls and top with a drizzle of olive oil.