Today at work, one of my colleagues went on a “coffee run” and ended up at a popular fast food restaurant, buying everyone milkshakes. (Did I mention I love this woman?) The topic of conversation quickly turned to portion size, as she arrived bearing a tray of “large” milkshakes. Audible gasps filled the room. When did large become to big to wrap ones hands around?

I was told this was the new “American” sizing. (Sorry south-of-the-border friends.) Apparently some fast food places have adopted this standardization of sizes, forcing us Canadians do the same. Looking at my co-worker’s bucket o’ shake, I couldn’t help but think this must be part of the reason why obesity rates in America are among the highest in the world.

These trends point to the fact that now more than ever we must be conscious about the foods we eat, not simply for vanity’s sake, but for health issues that can affect our quality of life in dramatic ways. This isn’t the happiest way to start of a post on clean eating, but it does remind us why this buzz word is becoming a hot topic.

Clean eating is less diet, and more about lifestyle. It’s all about eating food in its natural state; combining fresh foods to create meals that are simple, delicious and free of refined sugars, fats and a litany of other processed ingredients. The health benefits are more than surface – increased energy, stabilized blood sugar, and relief from some chronic disease – and your hair, skin and waistline will thank you too.

With my resolution to learn to cook this year, I think it’s only responsible to create healthy, clean meals for my family. Don’t get me wrong. I love dessert. (See my Chocolate-Ginger Brownies as evidence.) But moderation is key to enjoying these less than clean treats.

I’m kicking off what I hope will be a series of clean eating recipes not just for your family, but for your body and mind as well. First recipe up to the plate? Tuna & Couscous Nicoise.

Tuna Nicoise is a popular French salad made with tuna and whatever seasonal veggies are on hand. It’s usually topped with a lemon vinaigrette, or even a simple extra-virgin olive oil. The beauty of adding couscous, is that it becomes more meal than salad. Use fresh green beans if you can, but frozen will due. Adding fresh or frozen peas would be wonderful as well. Use your imagination, and your taste buds to guide you.

Ingredients:

1 cup couscous

8 small red potatoes, halved

2 cans chunk light tuna, packed in water

1 cup frozen green beans

Juice and zest of one lemon

1 tbsp Dijon Mustard

1 clove garlic, minced

1 tbsp apple cider vinegar

2 tsp extra-virgin olive oil

2 tbsp fresh parsley, minced

Salt and pepper to taste

How to:

1. Cook the couscous as per the package instructions.

2. Cut the potatoes in half, and cook for 10 minutes. Cook the green beans as per the package instructions at this point too.

3. In a bowl, mix together the couscous, tuna, cooked potatoes and beans.

4. Whisk together the lemon zest and juice, Dijon, garlic, vinegar, oil, parsley, salt and pepper. (I find that putting them all in a tupperware container, and giving a good shake makes this easier.)

5. Pour dressing over couscous and tuna, and stir it in to coat your mixture.

6. Refrigerate to cool, and serve.