Is it really only Tuesday? I could have sworn it was Wednesday, but then I remembered NCIS is on Tuesdays and we’re watching it now!
I feel like my eats have been rather grain-focused lately. They’re still pretty balanced with inclusions of plant-based protein, vegetables and fruit, but they’re not as green as I like. We’ve been trying to eat down our pantry a bit, and naturally that involves more grains and other non-perishables. Don’t tell Ross, but I think I may sneak to Ward’s after work tomorrow for some produce! I’m thinking a nice big stir fry!
Breakfast was oats with a banana, cinnamon and raw crunchy almond butter. Mmm, look at that luscious almond butter! It was great, but I didn’t finish it – my appetite was so off today!
There really wasn’t a lunch today, because I ended up staying late at work (I work part time and am usually done at 1:00 on Tuesdays and Wednesdays), so "lunch" was two different snacks around 3:00.
I made homemade granola bars based off of Anne’s recipe. So delicious, and my granola-gobbling husband loved them too!
I also made a simple little stir fry of tofu and spinach. I miss steamed/ sautéed spinach! I always have it in smoothies and salads that sometimes I forget how good it is cooked (and the iron levels increase dramatically when steamed!).
Today’s workout was Core Synergistics from P90X. Holy awesome! I LOVED this one! I know I say it a lot, but I really liked this one a lot. It was really challenging, but challenges motivate me so much, because I can practically see myself kicking the pants off the different exercises later.
I didn’t really follow the recipe, but just created as I went:
- 2.25 cups water
- 1 cup polenta (yellow cornmeal)
- 1/4 cup nutritional yeast
- 1/2 teaspoon garlic powder
- 1/4 teaspoon sea salt
- Toppings: fresh spinach, marinara, julienned sundried tomatoes, and vegan cheeze for me and mozzarella for Ross
- Seasonings: dried oregano, dried basil, garlic powder
Bring the water to a boil, then whisk in the polenta, nutritional yeast, garlic powder and sea salt. When it’s come together, pour it into a pie pan sprayed with PAM. Top with your desired toppings and sprinkle your seasonings liberally over the whole pie. Bake at 425 for 20 minutes, and add on time for desired crispiness of polenta.
We didn’t really wait for it to set up because it was late and we were hungry, so it’s not the most appealing picture. Just know that it tasted AMAZING, especially with some plain lentils that I ended up mixing in for some added protein.
Don’t judge a book by its cover!
Have you ever had a meal that looked rather unappealing but ended up rocking your socks off? Tonight’s dinner totally fits that bill.