My goodness I am exhausted! I mean I thought teaching was hardcore, but teaching summer school is BOOT CAMP. And And I’m only half kidding as I have literally been on my feet all day engaging in what I like to call cardio teaching. My workoutz this week have looked a lil’ something like: walk to bus, hike the subway stairs, walk to school, up some more stairs, down some more stairs, RECESS, lug piles of books around everywhere, casual nature hikes in the hot sun, ENDLESS GAMES OF TAG, more stairs, more walking, more bussing, PIGGYBACKS (if you finished all your work in class), wipeout.
Suck on that, Zumba.
All this activity has obviously required some SERIOUS eatz despite having absolutely no time to prepare them. Thus my weekday dinners have taken on a more utilitarian nature (usually coming together in about 10-15 minutes). I am a stubborn gal though so that doesn’t mean I’ve been sacrificing taste or resorting to overpriced, nutrient-lacking takeout.
Here is one of my favourite Monday-Friday dinners. Its filling, versatile & gluten free to boot! I used a fillet of fresh salmon in my bowl, but feel free to switch up the protein to suit your particular dietary needs. Some other ideas I love include: shelled edamame, tofu, tempeh, grilled chicken or (a personal fave) egginz!
Polenta Bowl with Stone Fruit Salsa
LAYER 1: POLENTA:
- 1/3 cup dry polenta
- 1.5 cups veggie broth
- .5 cup almond milk (or milk of choice)
- 2 tbsp nutritional yeast OR parmesan cheese
- salt and pepper
Bring liquid to a boil and slowly add in polenta & broth, stirring rapidly. Once the mixture has thickened and become dense, add the milk & nutritional yeast along with salt and black pepper to taste. The end result should be thick and spoonable.
LAYER 2: VEGGIEZ
- 2 big handfuls raw green leafy vegetables (I used a mix of broccoli & swiss chard)
- approx 1 cup raw veggie mix (I used peppers, red onion & zucchini)
Instructions: Steam a large handful of greens in the microwave or on the stove while grilling or stir frying your mixed veggie. Once veggies are all steamed and cooked through toss all together with a few dashes of balsamic vinegar, salt, pepper & some garlic powder.
i don't mess around when it comes to my veggiez
LAYER 3: PROTEIN of choice
I simply marinated a salmon fillet in a little olive oil, salt & lime & then steamed it with my greens.
STEP 4: Stone Fruit Salsa:
Mash together with a fork or masher until well combined:
- 1 medium ripe tomato
- 1 small nectarine
- 1/4 cup diced green onion
- 2 diced scallions
- juice of 1/2 lime
- 1 tsp cumin
- 1 clove minced garlic
- a few dashes of hot sauce
- big pinch of salt
Top with freshly toasted pepitas & SERVE!
(Oh…did I mention this EPIC bowl serves one????)
How does this stack up against your mid-week go-to meals? Do you like to get fancy on a tuesday night or are you down with the utilitarian eatz?