In honor of Meatless Monday, I’m sharing a DE-LISH vegetarian recipe I’ve tried from Oxygen magazine – Polenta Lasagna. I love Oxygen! It always has great “clean” recipes, and good workout tips and motivational articles also. Even better, they have registered dietitians on staff!
This was actually my first time using polenta, which is cornmeal simmered in water. Polenta is a (gluten-free) whole grain and is a good source of protein and many vitamins and minerals including vitamin A [good for your eyes and cells], potassium [helps to lower blood pressure] and calcium [necessary for bone health and used in muscle contractions]. It was traditionally eaten at breakfast, but is very versatile and often used instead of pasta!
My own photos didn’t turn out too well – we were starving and dug in before it had much time to sit and cool so it pretty much just fell apart on the plate! As messy as it looked, it tasted wonderful – enjoy.
[Click on to enlarge if you can’t read the directions]
Instead of eating my oats from the usual bowl, today I ate my oats in pancake form!
They may look very similar to my oatmeal almond butter pancakes… well they are. 🙂 These were nice though because they were softer, like real pancakes, whereas the oatmeal pancakes are more like a bake.
Yields: two medium sized pancakes
1/3 cup oat bran
1 tsp cinnamon
2 egg whites
1 T unsweetened almond milk
1 scoop Genisoy vanilla soy protein powder
1 T flaxseed meal
1 T chia seeds mixed in a little water first
1 t honey or agave nectar
Mix the first 7 ingredients together well. Pour into hot skillet sprayed with cooking spray. Flip pancake after it begins to bubble and cook until browned. Top with sliced banana and honey!
These were absolutely delicious, but not quite as filling as I was hoping they would be, but it does take a lot to satiate me.
Nutrition Stats :: 425 calories, 18gm fat, 7gm poly, 6gm mono, 1gm saturated, 0gm trans fat, 587mg potassium, 50gm carbs, 16gm fiber, 27gm protein
What is your go-to breakfast to keep you satisfied?