Recipe: Healthy Cobb Salad

I think after sharing the Pumpkin Bread recipewith you yesterday, I should probably follow it up with something uber-healthy.  I’m sure it’s in some Food Blogger Code of Conduct Manual somewhere, even though I’ve never been a rule follower.  Just ask my parents.

I’m a big fan of Jillian Michaels, she of Biggest Loser fame.  Oh yeah, and all her books and DVDs.  Not so much a fan of her barking boot camp onscreen personality, but more so the results that she exacts from her ardent followers.  So it seems only reasonable that when I saw her recipe for a Healthy Cobb Salad, I should tear it out of the magazine and make it.  After catching up on celebrity gossip and the latest divorce, wedding and baby news.  It was, after all, in People magazine.  Priorities, people, priorities.

One of the things I love about these types of salads is that it’s a great way to please everyone at your table.  Jamie doesn’t like hard-boiled eggs, so she gave her share to Nick.  He happily took the eggs in turn for being able to give up his cherry tomatoes to her and Madeline.  And avocado slices?  Sign me up.  The crispy turkey bacon?  More for all, please.

Clean eating, for sure.  Delicious salad, no doubt.  And guilt-free all the way, baby.  Now, who wants more pumpkin bread?

Project 365
December 16, 2010, Photos #280-284
This morning while I was waiting for Nick to get picked up for school, I sat down to shoot off a quick e-mail. Madeline happened to be up early for once, and just as I clicked “send,” she came over and shoved half a cupcake in the garbage can. I followed her back to the living room, namely the cupcake crumbs too. If the trail of crumbs, her green-frosting’d face or the crumbs on the couch weren’t clues, the cupcake wrapper on the floor in the living room would have done her in. Little weasel. Pushed a chair to the counter, and stole a cupcake from the plate that I was taking to the office.

Some mornings, my breakfast just doesn’t make it into the nice insulated bag.

A couple of our front steps are crumbling, and in the crumbling pieces, I spotted a little love. I know Sarah will appreciate this one.

Love this bracelet. The picture makes it look like it has tiny silver studs, but they’re sparkly stones instead. Picked it up at Joyce Leslie on Black Friday for under five bucks.  A little bit of sparkle.  A little bit of badass.  A whole lot of me.

Folks, I’m outta here until Sunday.  Have an awesome, belly laughter-filled weekend!

Healthy Cobb Salad
Recipe courtesy of Jillian Michaels and People Magazine
Modified from The Master Your Metabolism Cookbook

1 oz Roquefort or other blue cheese, crumbled
1/4 cup nonfat Greek yogurt
1 tablespoon red wine vinegar
1 tablespoon water
1/8 teaspoon ground black pepper
4 slices turkey bacon, cut into 3/4″ pieces
8 cups (2 heads) thinly sliced Romaine lettuce (I used mixed greens)
1 lb. poached or grilled chicken breast, thinly sliced (2 cups)
2 cups cherry tomatoes, halved
3 hard-boiled eggs, peeled & quartered
1 firm, ripe avocado, pitted, peeled & thinly sliced

1. Blend the Roquefort, yogurt, vinegar, water & pepper until smooth; reserve.

2. Cook the turkey bacon, stirring frequently until crisp (about 8 min.); reserve.

3. Arrange lettuce on a large platter. Scatter bacon on top of lettuce, followed by chicken, tomatoes, eggs & avocado.

4. Drizzle with dressing or serve on the side.

*285 calories per serving; 6 servings