Cobb Salad

I had a version of this Cobb salad at The Interstate Kitchen and Bar, which is just a block away from our gym in Denver. Their salad contained bacon, but since Mike and I don't eat the pig, I made a different rendition that has become my favorite go-to salad. My favorite part is the soft fried egg. When you eat the egg, the yolk runs over the salad and makes a rich and creamy dressing.

1 head butter lettuce
marinated boneless skinless chicken thighs (recipe below)
1 orange, cut into segments
1 avocado
2 eggs (one for each salad)
2oz toasted chopped walnuts

Marinade:
1/4 cup orange juice
1/8 cup olive oil
1 tbsp each salt and chili powder
1/2 tbsp black pepper
2 tbsp minced chives

Mix all marinade ingredients in a large bowl and add the chicken. Marinade at least 8 hours. Grill chicken thighs until slightly charred. Let sit 10 minutes, then dice.

To assemble the salad, tear butter lettuce leaves and arrange on a large plate. Add slices of the segmented orange, avocado, walnuts and as much chicken as you want. Top with a fried egg.

Salmon Deviled Eggs

In the South, Deviled Eggs are a staple on any holiday party table. Keeping on your diet during the holidays can be easy if you bring dishes that not only accommodate your nutrition guidelines but appeal to everyone. Adding smoked salmon adds an interesting texture and a rich, dense flavor.

1 dozen hard-boiled eggs
6oz smoked salmon
1/2 cup mayonnaise (homemade is preferable)
1 tbsp each dill, ground mustard and salt
1/2 tbsp freshly ground black pepper
paprika (for garnish)

Remove the shells from eggs by gently rolling on a hard surface. Half each egg down the length, then remove the hard yolk. Mix all yolks, salmon, mayonnaise, dill, mustard, salt and pepper in a mixing bowl with a fork. Do not over mix. Using a small spoon, gently stuff each halved egg white with the mixture. Sprinkle paprika on top.

Braised Cabbage

Cabbage is the perfect vegetable: cheap, accessible, delicious and versatile. Braised cabbage is the perfect comfort food for cold winters.

1 head red or green cabbage
1 large white or yellow onion, sliced
1/4 cup olive oil
1 tbsp salt
1/2 tbsp pepper
1/4 cup apple cider vinegar
1/2 cup water or chicken broth


Heat oven to 350. Remove any discolored outer leaves from the cabbage, then cut into large wedges. Place cabbage and onion in large baking dish, then drizzle with olive oil and sprinkle with salt and pepper. Pour the apple cider vinegar and the water or broth into the dish. Cover tightly with tin foil and cook for an hour and a half.



Increase temperature to 450 and take the foil off the baking dish. Cook for another 15 minutes or so or until the cabbage turns brown.

Dairy-free Tuna Salad

I used to eat tuna salad mixed with mayonnaise on top of mayo slathered bread. This new tuna salad is simple to make, packs well and makes a great snack.

4oz tuna fish packed in water
1/4 head green or purple cabbage shredded
1/2 cup chopped apple
1/2 tbsp sesame oil
1/2 tsp salt
1/2 tsp dill
1/4 tsp cayenne pepper

Mix all ingredients and let sit at least 10 minutes.

Calories: 252
Protein: 31g
Fat: 8g
Carbs: 18g
Fiber: 5g