I must be turning into VeggieGirl because I was cravinggg vegetables for dinner!
Sweet Polenta Hot Salad
I love the way roasted vegetables tastes! This hot ‘salad’ is a mix of thickly chopped sweet potato, broc, mushrooms, and polenta–roasted at 350 for 30 minutes (the broc and mushrooms got tossed in after the first 10 minutes). At the end, I tossed the vegetables and polenta in a tablespoon of EVOO (most of it drips off, but you want to coat everything) and S&P.
But this salad needed a dressing! My version of “making dressing” consists of just tossing a bunch of stuff together, but I was torn between making a yogurt-based sauce or a mustard and vinegar-based sauce. So I made both 🙂
Tonight’s Yogurt-based Sauce:
1/4 cup low-fat plain yogurt
1 tablespoon chopped fresh parsley
dash of chili powder
1 teaspoon of honey
Tonight’s Mustard-based Sauce:
1 tablespoon of mustard
dash of red vinegar
1 tablespoon balsamic vinegar
1 teaspoon of parsley
1 teaspoon of EVOO
S&P to taste
It was fun to dip the veggies… I didn’t finish off either of the sauces, but the yogurt -based sauce was the best!
BUT, although this dinner was delicious–I definitely need a protein, because this was definitely too low in protein not good! I’ll probably have a small snack later.
Snack 3 PM
At some point in my afternoon, I had 1/2 cup Grape Nuts, 1/4 cut Kashi Go Lean!, yogurt, and blueberries… my oldie, but goodie!
I’m planning a long run (6 miles) in the morning. Then, I’m going to do a two-a-day and go weight lifting after work. I’m going to try one of Fitnessita’s workouts. 🙂 Tomorrow is going to be busy and I know I won’t have the time to do BOTH after work! Good night!