Modified Recipe by Brewing Happiness | Serves: 3-4 (or two very hungry folks)| Time: ~20 min
3 cups red #cabbage, sliced into thin ribbons
2 cups #kale, de-stemmed and sliced into thin ribbons
1 cup #carrots, shredded or cut into thin rounds
1/3 cup #raisins
3 tbsp greek yoghurt
1 tbsp mayo
2 tsp lemon juice
1 tbsp fresh dill, chopped
¼ tsp turmeric
¼ tsp garlic, minced
1/2 tsp salt
Dash of pepper
Croutons (I subbed an Oregon Live recipe ingredients)
1 tube (18 oz) prepared organic #polenta
1 tbsp nutritional yeast
1 tsp salt
Dash of smoked paprika
Dash of lemon pepper
1/2 tbsp EVO
1 1/2 cups #chickpeas, drained and rinsed
1/2 cup #bbq sauce
Chop your cabbage, kale, and carrots. Combine all slaw ingredients in a large bowl and massage with your hands until the cabbage is slightly soft and everything is evenly covered. Set aside.
Heat a large skillet over medium high heat. Add 1/2 tablespoon olive oil, polenta squares, and remaining ingredients. Toss gently with a metal spatula for 3-5 minutes. You want all sides of the polenta to be golden. Then transfer to a nonstick surface.
Heat a skillet over medium high heat with 1/2 tablespoon olive oil. Once hot add in chickpeas and toss until golden, about 2-3 minutes.
Add in barbecue sauce and toss until the bbq sauce sticks to the chickpeas.
Then plate the slaw with chickpeas and polenta "croutons" on top.
What I ate and drank today
96 oz of water
2 cornbread waffles
1 cheese and mustard sandwich
1 cup of mango soup
1 diet ginger ale
~5 miles of walking