I haven’t posted a healthy meal in a very long time, mostly because I’m only home two or three days a month lately. The rest of my time is spent in various hotel rooms with no kitchenettes or other cooking methods. However, I am sick and tired of the weight I’m gaining from eating out all the time and asking for steamed veggies and getting them drenched in butter “because I’m not allergic.” So how am I able to cook this meal? With a little inspiration from WikiHow, I’ll show you.
First, a quick list of things I brought from home:
-George Foreman (I have heard that the hardcore can just bring aluminum foil and then use the hotel iron, but this was my first attempt at hotel cooking so I played it safe)
-Knife (you will need to check a bag when flying in order to bring this, so if you can’t do so, just call down to room service and ask for a steak knife)
1. Start by warming up your George Foreman.
2. Measure out 1/3 cup of couscous.
3. Get the ice bucket and tip it upside down to get the grate at the bottom to fall out. Rinse the ice bucket in the bathroom sink just in case it was dirty, then dry it thoroughly with a wash cloth. While you’re in the bathroom, get a cup of water for the coffee maker (the amount doesn’t matter; you’re going to measure later).
4. Pour the water into the coffee maker, make sure there is no filter in, and let her rip.
5. While that’s working, add some salt-free seasoning to your couscous.
6. Your Foreman should be heated up by now, so throw the fish on there and sprinkle on a little more of your seasoning. It’s all-purpose!
7. Now that you have enough hot water, measure out about 1/2 cup of it and put it into a coffee cup with the couscous/spices. Stir it up, put the lid on and just let it sit.
8. Start chopping up your veggies for salad. Begin with the romaine, adding it to the ice bucket as you go. Then add some tomatoes, cucumbers, and green peppers.
9. At some point in there your fish will be done, so take it off the Foreman and put it in the takeout container you saved from lunch. Put the lid on so it keeps the heat in and gets all steamy.
10. Once you’ve finished chopping your veggies, add 1.5 tbsp fat-free cranberry balsamic vinaigrette. (That’s about 7 little plastic teaspooons).
11. Dump the couscous out of the coffee cup and into your takeout container with the fish. If you want a little more flavor (I did after I took the picture), you can add 1/2 tbsp (2 little plastic teaspoons) of the vinaigrette to the couscous as well.
325 calories for the swordfish (because I didn’t want to waste it and there was nowhere to put the extra so I ate a huge 1/2 pound portion)
220 calories for the couscous
104 calories for the salad and dressing
Not bad for my first attempt at hotel cooking, but it was kind of bland (though adding more of the dressing did help). But let’s be honest – it wasn’t even really cooking, as all I did was heat stuff up and put one spice and one (pre-made) dressing on. However, I’m just proud that I’ve figured out how to cook in a hotel! Next time I’m going to attempt grilling on the hotel iron (see WikiHow for details) and you can really call me the cooking MacGyver.