WIAW: I’m Baaaaack!

I’m baaaaack!  I flew out to Vegas on Thursday, and though I returned on Monday, I got back super late.  I needed to hit the hay and sleep in as late as possible before getting up for work yesterday, so that left no time for blogging.  No worries; there was still plenty of time for eating and even a wee bit of time for exercising.

I kicked off the day with a 25-minute cardio DVD and this pilates/cardio YouTube video.  Not bad for a rush workout!

And now for the WIAW eats…

Pre-workout: rice cake

Post-workout: 2 eggs and a beautiful Harry & David grapefruit

breakfast

Snack: fiber cereal and unsweetened almond milk

cereal

Lunch: Though a green smoothie was planned, I didn’t have time for that.  Quick meal to the rescue!

Snack: pb & nana and 10 almonds a few hours later

banana

Dinner: Mexican Polenta Bake (vegan, GF)… there might have also been a little ice cream thrown in after dinner

mexican

Mexican Polenta Bake (serves 3, super easy)

  • tube of polenta
  • 1 tsp + 2 tsp olive oil, divided
  • large bell pepper, diced
  • medium onion, diced
  • 1 can black beans, drained
  • approximately 1 cup salsa
  1. Preheat oven to 375 F.  Oil an 8×8 or 10×10 dish (I used my Pyrex.) with about 1 tsp oil, or coat with cooking spray.
  2. Slice polenta in 1/4 inch slices.  Line bottom of dish with polenta.  Overlapping will be necessary.
  3. Heat 2 tsp olive oil in a pan over medium heat.  Add bell pepper and onion.  Cook until softened, approximately 6 minutes.  Add canned beans, and then stir in the salsa.  (I used a basic chunky, medium-heat salsa.)
  4. Pour vegetable mixture over the polenta.  Cover and bake 25 minutes.  Uncover and bake 5 additional minutes.

polenta

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26 Responses to WIAW: I’m Baaaaack!

  1. Jessie says:

    Glad to have you back, and that you made it home safely! :) Enjoy your day.

    • Tiff says:

      Haha – I will probably post a few pics later this week, but most things that happen in Vegas can stay there.

  2. Greta says:

    I like your simple yet delicious foods.
    And that Mexican Polenta Bake – it’s sound so exotic to a northern european, but man, I can pull it off with this recipe. Thank you!

  3. i’ve never baked with polenta… this recipe looks super tasty though!

  4. Love that banana shot! I’d inhale that in no time!

  5. yay welcome back.. I missed ya

  6. Kacy says:

    Yay Vegas! That polenta cake looks great.

  7. That Mexican Polenta Bake sounds delicious (not to mention, EASY!), and I am loving that it is vegan. Thanks for sharing :).

  8. The polenta bake sounds delicious! I love polenta but haven’t had it in such a long time!

  9. Welcome back, how was Sin City? I always forget about polenta, I need to keep some on hand, it’s SO tasty!

  10. Welcome back, girl! I want to hear about Vegas! Really hoping you’re not gonna pull the whole “what happens in Vegas, stays in Vegas” deal ;)

  11. Welcome home! :) I’m loving grapefruit at the moment!!! And I’d happily munch on that almond butter banana right about now!

  12. Looking forward to hearing about Vegas!

  13. Hope you had a great trip. That grapefruit looks amazing!! I’ve heard great things about Harry and David’s produce, but I’ve never tried it… not even a pear! I need to get on this…

    • Tiff says:

      It’s really good, but I’m not sure it’s totally worth the price. Those fruit of the month clubs aren’t cheap, but I was happy to get it as a gift!

  14. Welcome back! I hope you’re planning on telling us about your trip! :)

    Also that polenta bake looks so good. I’m on such a Mexican food kick lately!

  15. Welcome back. :)

    That IS one beautiful grapefruit, but I LOVE that Mexican bake. How easy, simple, and yet incredibly delicious looking. I’m going to have to try something like that out…

  16. I haven’t had polenta in forever! I had pretty much forgotten about it. The Mexican Polenta bake sounds delicious–and I love one dish meals like that.

  17. LOVE bananas and peanut butter! My favorite combination, especially topped with chocolate chips

  18. Your Mexican Polenta break sounds fantastic. Yum.

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