POM themed dinner

Today’s food was all really delicious. I guess I’ll start with my POM inspired dinner. I actually had plans to make butternut squash risotto, but silly me didn’t realize that you had to roast the squash before adding it to risotto. Since that would take ages, I figured I can postpone this dish for a day (look for it soon!). Luckily, I just stopped by TJ’s on the way home from work, and picked up a package of tofu “just in case.” Good thing, because this dish was excellent!

Somehow my husband drank a whole bunch POM (perhaps too many of Adam’s excellent pomegranate margaritas were consumed?) but I found 1 lonely bottle in the back of the fridge and decided to make pom glazed tofu. Yum!

I stole the glaze recipe from here, and then baked the tofu at 400* for about 30 minutes, flipping once (and coating the other side with the glaze). The flavor was surprisingly subtle (because the glaze was crazy sweet) but paired very well with the tofu. I also made some whole wheat couscous on the side, and combined it with dried fruit (cranberries, blueberries, raisins) and toasted almond slices… and some snap peas for some green on the plate. I thought the dried fruit would complement the pom glaze nicely, and I was right :)

pom glazed tofu + coscous with dried fruit and almonds + snap peas

pom glazed tofu closeup

[~340 calories]

I continued my pom theme (unintentionally, actually) by having a warm slice of pumpkin chocolate loaf, 1/4 cup of Berryline coconut frozen yogurt topped with pomegranite syrup. Yeah, this was pretty much heaven. I love when healthy food tastes sinful! 😀

chocolate pumpkin bread slice + berryline coconut frozen yogurt + pom syrup

[~280 calories]


1/2 oat bran, 1/2 c skim milk, 1/2 c water, 1/2 banana, 1/2T flaxseed + Archer Farms cranberry pecan trail mix

[360 calories]

mixed greens, grape tomatoes, grilled shrimp, 1 polenta cake with parmesan cheese, carrot circles, sugar snap peas + 1T Annie's woodstock dressing

salad closeup

[320 calories]

BTW, the shrimp and polenta cake were leftovers from Friday night dinner, which I had no time to blog about.  I made this recipe for smoky shrimp and parmesan polenta cakes again, and it was once again crazy delicious :)

shrimp polenta cakes

shrimp polenta cake closeup

1/2 Odwalla banana nut bar

[120 calories]

Total calories consumed: ~1565


I resumed my 10K training and during lunch completed a 5.5 mile run (on the treadmill) + 0.5 mile walk. I started out a little slow (it’s been 3 days since I ran!) but quickly my legs got used to the activity and I was able to increase my speed (but didn’t crazy push myself as recommended). Here is what my run looked like:

  • 4 miles at 6.2-6.5 mph (increasing by 0.1mph every mile – I hate running at the same speed for too long!)
  • 0.75 miles at 6.6 mph
  • 0.5 miles at 6.7 mph
  • 0.25 miles at 6.8 mph

I felt like I could push it harder, but since it’s my first running day for the week, I’m sure my legs will appreciate not being shot. Workout stats:

  • Duration: 0:58 (+ stretching)
  • Calories burnt: 529 (35% fat)
  • Ave HR: 151 (78%); Max HR: 164 (85%)

After work I did Level 2 of Shred (because Adam joined me). I really wasn’t feeling it, but it felt good to finish what I planned on. Sometimes you just have to do it!! Shredding stats:

  • Duration: 0:25 (+stretching)
  • Calories burnt: 168 (50% fat)
  • Ave HR: 127 (65%); Max HR: 154 (79%)
  • Lastly, since my blender died (tear) do you have any recommendations for a new one? I’d love a Vita-Mix but it’s so expensive. Boo! :(

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