I’m feeling bright and chipper this morning, despite staying up really late to watch the debate. It…. Was…. Glorious! Future Husband and I had loads of fun being commentators from the couch while working on our Internet side business.

I hope it gets launched soon, so I can give you all the details! But, here’s a hint: it’s a holistic supplement store!  We’re taking Future Husband’s family clinic GLOBAL! 🙂

Coconutty Oatmeal

I had a lovely, crunchy sweet bowl of oatmeal this morning.  It was the perfect way to start humpday!

My oatmeal contained:

• 1/2 cup oatmeal
• 1/2 cup water
• 1/2 cup skim milk
• 1 banana, sliced
• Toppings: plain granola, sweetened coconut, 6 chopped almonds

On the side, I had a cup of joe…  hazelnut coffee with 1 tablespoon half and half a few drops of Stevia.

Now–leaving the Stevia controversy aside for a while–I gave up flavored creamers about 6 months ago when I glanced over the ingredient list and was horrified (trans fat!! ECKKK).  It was hard to give up Coffee Mate, but now I’m satisfied with half and half. 

Blogger Secret Ingredient – POLENTA!

Thank you, thank you Sabrina of RhodeyGirl Tests for choosing POLENTA as this week’s Blogger Secret Ingredient Contest.  Sabrina was too kind and said I could (1) submit a previous post and (2) submit more than one.  What a doll!

I LOVE polenta and think it is a great, fun alternative to pasta or bread.  I’m entering Sweet Potato Hot Salad and Sauces and Grilled Chicken Salad and Polenta Croutons. I think both of the recipes are a fun and unique approach to using polenta!

Sweet Polenta Hot Salad and Sauces

Ingredients for Sweet Hot Polenta Salad (for 1 serving):

• 1/2 sweet potato, chopped into 1-inch squares
• 1/2 cup broccoli
• 1/2 cup Portabella mushrooms
• 1/4 tube polenta, chopped into 1-inch squares
• 1 tablespoon of EVOO

 Ingredients for Yogurt-based Sauce:

• 1/4 cup low-fat plain yogurt
• 1 tablespoon chopped fresh parsley
• dash of chili powder
• 1 teaspoon of honey

 Ingredients for 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

Preparation:

• Preheat oven to 350 degrees.
• Place thickly chopped sweet potato and polenta on a greased cookie sheet.  Roast for 10 minutes in the oven. 
• Add mushrooms and broc to the polenta and veggie mix and roast for an additional 20 minutes.
• Meanwhile, make the dressings by combining the listed ingredients in two separate bowls and mixing thoroughly with a whisk.
• Remove polenta and veggies from oven, place in bowl, and toss with 1 tablespoon of EVOO (most of it drips off, but you want to coat everything) and S&P.
• Serve hot salad alongside dressings and enjoy!

Entry #2….

Grilled Chicken Salad and Polenta Croutons

Ingredients:

• 3 oz. grilled chicken
• 1/8 cup red onion, chopped thinly
• 2 green onions
• 1 plum tomato
• 2 cups of spinach or lettuce
• 1/4 tube of polenta
• S&P to taste

Preparation:

• Preheat oven to 350 degrees.
• Chop polenta into thin, crouton-shaped squares.  Season with S&P.
• Roast polenta for 30 minutes, or until edges begin to brown.
• Wash and chop up vegetables.  Plate salad.
• Add chicken and polenta croutons to the salad.
• No dressing necessary – the veggies are so flavorful! Enjoy!

Have a great day! See you for lunch!