I am super sore from the gym having upped my working out-age to 5 days a week. Today was a 2.5 hour session. With that I am making something with less carb than I normally consume, not that I am giving up carbs anytime soon. Really I had 2 huge heads of cauliflower in the fridge and needed to make some room, so I decided to sub a cauliflower purée for polenta. I roasted some mushrooms and asparagus and topped with poached egg for some color and protein and voilà, another easy dinner. Oh and I didn`t do an On Deck because I was too busy at work.
Today was an exceptionally great day at the gym – it was empty, like became completely empty and I was the only person there so I stayed for two and a half hours. There are these really really irritating people who frequent the gym, including this woman who uses the place to train people and takes up half the place and is loud. But mostly takes up half the place and all the mat area and it is really annoying. This may seem like an odd complaint, but this is not a public gym, it is for the people who live in the co-op and there is a small additional fee to use. It bugs me that someone wants to use it as her personal office for her business.
Anyhoo, this tillapia can be used a multitude of ways – fish tacos, plain, maybe with some scallion -pea and lemon zested rice, or on sandwiches. I am doing the latter, since the husband wanted to grill it if we were going to have the fish tacos and it was kinda cold today and we haven`t used our grill yet and no clue if there is propane left in the tank from the summer so I nixed it. It`s super fast and easy.
This is another super simple. It takes 5 minutes to prep – 10 if you chop slow. Stick it in the oven and roast and you are done. I make a lot of polenta since it is super adaptable, speedy and gluten-free. Here is another version. Like always, I roasted the veg. With a Simple salad, you are good to go with a ton of veg.
I got this recipe in my inbox from the gojee.com and it looked pretty fantastic. I made a few changes, but this is pretty easy and
leaves me with some leftover to make fajitas later this week. Strike that, I am just eating the sandwiches all week. They are really that good. This recipe makes like 4.
It is cold and rainy and I really and a bit irked that I am not currently at the gym because the husband did not decide to leave work and I need him to let me in my building`s gym because they don`t have my hand scan for entry yet because they only take hand scans on Fridays between 9 and 11am when I am at work. So I am waiting, and have started roasting, not on the timeframe I wanted. Boo! Ok, am off to the gym. Follow along with the rest of the recipe.
I`m not going to lie, this was time consuming and not something to make after work, unless you are used to this, have help, or are a glutton for punishment. It took about an 75-90 minutes, all active time. What saved me was that the husband and I did this together. He was more precise with the gnocchi than I was, but they both turned out the same, luckily. And it was really really good, even though I admit to feeling like this might be a total fail at the time of making it. I think that was my lazy talking on that one. Try it, but have some time on hand.
I took this recipe as a base, and tweaked it knowing that roasting the brussel sprouts and adding roasted garlic would work well. It did.