Happy Tuesday afternoon, all!
I’m posting later than usual today as I got called into work. Yes, yes, I DO need money– post holiday debt is not a fun event– however I had plans to go after Christmas shopping with my mama today. Let’s just say those plans were wrecked due to my day at work. Crate and Barrel, Anthropologie and Urban Outfitter’s will have to wait I guess
Aside from playing with my new Garmin….
It’s so cool to know how many miles I run, now that I have a amazing Garmin device. I thought I ran somewhere around 4-6 miles, but somehow just knowing the accurateness is really cool!
I’ve also been enjoying more colorful oats…
Pumpkin nut butter oats= love
And just overall been lazying- around– that’s not a bad thing to do on your winter break, is it?
Lots of flick-y movies indeed.
Seen any of those? Got any good suggestions for new movies out, if so share your faves
And a dinner that’s super easy, healthful, but yummy to whip up in a matter of minutes.
The star of the meal was, of course, the vegan cheezy- herb polenta.
- 1/3 cup polenta meal (whole- grain)
- 1 cup water
- 1/4 teaspoon sea salt
- 1- 2 tablespoons nutritional yeast
- 1 teaspoon Earth balance buttery spread.
- 1/2 teaspoon italian herb garlic gold
Combine polenta with water and bring to a boil; simmer on low till water is absorbed. Stir gently throughout cooking. Once water is absorbed, add the rest of the ingredients and stir- well to combine. You’ll know the polenta is done when the mixture starts to bubble
*If you don’t have garlic gold italian herb nuggets, just make your own using dried oregano, rosemary, parsely and garlic powder.
I forgot how much I love and have missed polenta– so yummy on the taste buds! It’s wholegrain as well, and got lots of fiber, protein and other essential vitamins for us vegetarians who don’t get them from meat sources.
I leave you with this beautiful sunset that appeared last evening:
Off to watch more movies, make dinner and call it a night!