First of all, thank you to everyone who commented on yesterday’s post and encouraged me to keep at it! Marathon training has been tough, but I am feeling more focused than ever after Friday’s setback, and I appreciate all your love and support — you guys rock!
After yesterday’s post, I spent the morning doing some major food prep for the week! In addition to meal planning, I whipped up some avocado black bean burgers, shredded BBQ chicken for BBQ Chicken Quinoa, homemade chipotle dressing (recipe below), and some peanut butter cookie brownie bars. (Unfortunately, I tried to make them in to mini muffins and they turned out really hard, like to the point that they were inedible. Fail.) This morning, I cooked a batch of my honey almond flax pancakes to enjoy for breakfasts. Bring on this week!
Here’s all my packaged food for the week…
After doing some food prep of my own, I also made dinner to bring to my friend Courtney who just had her sweet baby girl less than two weeks ago! In addition to some BBQ chicken sandwiches, I decided to whip up an avocado cobb salad with a homemade chipotle dressing, which were two winners! Last night, I had some avocado cobb salad topped with my BBQ chicken and chipotle dressing for a complete meal. This salad was really good…and reminded me of summer time! (Yay for 70 degree projected temperatures for this week!)
Avocado Cobb Salad
- 3 cups romaine lettuce, chopped (I also used some spinach since I had that on hand)
- 1 medium avocado, diced
- 1/2 medium red onion, diced
- 1/2 c. cheddar cheese
- 1/2 c. corn, roasted
- 1/2 medium cucumber, diced
- 1/4 c. fresh cilantro, chopped (optional)
- Pour chopped romaine lettuce in bowl.
- Top with remaining ingredients. Serve with creamy chipotle dressing.
Creamy Chipotle Dressing
- 1/2 c. plain Greek yogurt (I used Chobani 0%.)
- 1/3 c. chipotle fire-roasted salsa
- Combine above ingredients. Chill and serve.
How to level up this recipe:
- You could easily add some tomatoes for additional veggies or some black beans for extra protein.
How to level down this recipe:
- Serve with a regular ranch dressing instead of the creamy chipotle.
- Top with some crushed tortilla chips (try blue corn chips or quinoa/lentil chips for added flavor).