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….
Just a 6- mile (er), no biggie 
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…
Oat bran cooked in water, almond milk, pumpkin, vanilla Sun Warrior, and cinnamon. Topped with nuttzo, cranberries and coconut <3
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.
Leftover Christmas salad (greens, garbanzo beans, cherry tomatoes, garlic gold oil), roasted veggies, and ‘cheezy’ herb polenta casserole.
The star of the meal was, of course, the vegan cheezy- herb polenta.
~Vegan ‘Cheezy’ Herb Polenta~
Serves one
- 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!
xoxo
{ 5 comments… read them below or add one }
I haven’t had polenta in years! Looks as yummy as I remember!
I haven’t ran in so long-I miss my garmin. It’s a fun way to track your pace and mileage!
Enjoy your movies! I too am catching up on old movies all wk:)
That polenta looks delicious! I also have a garmin and it makes all the difference in the world to me to know how far I went and how long it took me. Many times, I would have stopped way earlier, but I keep going because I want to round up to the next mile. I love the movie Along Came Polly, “Luben, Look into my eyeball” haha. It’s hard to fit in a full movie with the little one these days, but I got the final season of Lost from my brother for Christmas and have started watching the episodes. I can’t wait to find out how it all ends!
Isn’t the Garmin amazing? I love it thus far and am still in shock at how much it can do. I’m still not using it to it’s full advantage- GPS, training, modes, etc. For now, just the minimum but in time I’ll reap more of it’s benefits
I never got into Lost…. maybe someday I’ll watch all the seasons and get into it!
Love the polenta recipe. I have not had polenta in ages! Hope you have a great day!
Lb,
It’s SO stinkin’ easy to make– similar in texture to porridge as well. Tomorrow I’ll have a special breakfast polenta up
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