We have had two workouts so far on our 30 Day Shred Challenge and I am feeling good…a little sore and tired, but I think that is because I have cut out a lot of sugar!
You can check our our Exercise TV Review’s each workout here. Wednesday night was our 2nd workout and 3rd day on the challenge (which I am doing with my husband). I am really liking having a workout partner even though we don’t really chat during our workouts. We are still in intense silence mode. Last night however my step daughter and our dog (well she tried) all worked out with us so it was a great family activity.
Gracie (dog) mostly just laid there, but it was entertaining and made me forget about all the squats I was doing.
For dinner we had the California Cobb Salad from Jillian’s cookbook. I can’t take the credit for making this one, but it was delicious. I think there are lots of modifications you can make to this and still keep it healthy as well. A few tips however…
1. There are a lot of steps so if you are working or short on time break them up over a few days. You can boil the eggs and chicken early.
2. Chop your veggies for the week on Sunday. This has saved us a ton of time this week especially since twice a week I take breakfast, lunch and dinner with me. (It’s a BIG lunch bag!) We have a bag of lettuce ready to go.
3. I am sticking to 1,500 calories a day. I count my calories out the night before so when I get home from work famished and tired I know exactly what I have left to consume.
4. The dressing for this includes using the food processor/blender but is well worth it. I think you could also make this ahead of time if you were short on time.
Really anything with an avocado and egg is good for me. What are you favorite salad ingredients?
Ingredients
1 ounce of Roquefort cheese
1/4 cup nonfat plain Greek yogurt
2 teaspoons of red wine vinegar
1/8 teaspoon ground black pepper
4 slices of nitrate-free turkey bacon, cut into 3/4 inch pieces
8 cups thinly sliced romaine lettuce
1 lb of boneless, skinless chicken breast, poached and thinly sliced
2 cups of cherry tomatoes, halved
3 hard boiled eggs (peeled and quartered)
1 firm, ripe avacado, thinly sliced
Directions
Place the yogurt, vinegar and pepper in the blender. Blend until smooth and set aside.
Cook the turkey bacon over medium, high heat until crisp. About 8 minutes.
While the bacon is cooking, place the lettuce on a large platter or divide it among six plates. (We ate two servings each for about 550 calories, see below). When bacon is done pile on top of lettuce. Then add chicken, tomatoes, eggs and avocado. Drizzle the dressing over top or serve on the side.
Nutrition
Calories: 284.7
Fat: 16 g
Protein: 27.5 g
Carbs: 8.7g
Sodium: 599.7 mg
Tags: Eat, Jillian Michaels, Jillian Michaels Recipe, Recipe
