Are any of you taking the Plank-a-Day challenge? I’m up to a 2-minute plank, people! Okay, that 2-minutes isn’t full-on perfect form. I do bend and stick my booty in the air at about 45 seconds into it to help ease the pain, then go back down to form for another 10 seconds or so. This repeats until I hit 2 minutes, then I collapse on the ground suppressing the urge to purge. It’s hard!
On top of planking, I’m still running every once in a while. I’m trying to fit it in 3 days a week, but it all depends on when Simon decides to wake up and how tired I am in the mornings. See, here in Mississippi, if you don’t run before 7:00 AM, then you might as well forget about it because it is too darn hot. Those who are originally from Mississippi are probably cracking up at me right now, saying “It’s SO mild this summer! It’s only 90 degrees with 80% humidity, when it’s usually 110 degrees and 110% humidity!” Yeah…in my books, neither is acceptable. Sunrise is 6:00 AM right now, so I’m trying to take advantage.
So, there you have it. My quest for trying to lose baby weight by planking and running. Dieting is just not something I do. I love food too much. But, it’s a good thing that I love all types of food, even healthier stuff. Like this salad.
Each month I prepare shredded chicken to keep in the freezer for various meals. It’s also great to have it ready to throw into a salad, like this. I also had some “grilled” corn that was actually charred not from the grill, but from my gas stove burner. Thanks to Lauren’s great tip! Check out this video where I had to put this to test right away.
As far as the dressing? Put your Greek Yogurt to use as a standard base, then whisk in a few of your typical vinaigrette additions like olive oil, vinegar and sweetener. Totally a perfect tasty little salad.
A quick salad to toss together for lunch or a side, with a sweet and tangy Greek yogurt dressing.
- 2 ears sweet corn on the cob
- 4 Romaine lettuce leaves, washed and chopped
- 2 handfuls baby spinach leaves, chopped
- 1/2 cup shredded cooked chicken
- 1/2 red bell pepper, diced
- 2 scallions, chopped
- 1/4 cup Feta cheese (optional)
- 2/3 cup Greek yogurt
- 2 teaspoons Dijon mustard
- 1 teaspoon apricot preserves
- 1 Tablespoon Balsamic vinegar
- 2 Tablespoons extra virgin olive oil
- Juice from 1 large lemon
Bring a large pot of water to a rolling boil. Add the ears of corn, cover and boil for 8 minutes. Remove the corn from the water and pat to dry. Char corn on a hot grill or directly over an open flame on a gas stove. Turn the ear of corn to char each side, just for a few seconds each side. Cut the corn off the cob and into a bowl. Cool in the refrigerator as you prepare the rest of the ingredients.
Toss the lettuce, spinach, chicken, bell pepper, scallions and cheese into a large bowl. Add the cooled corn.
In a small bowl, whisk together the dressing ingredients until fully blended. Pour desired amount over the salad bowl and toss to coat. Reserve remaining dressing for later use.