Normally I am surprised that it is already Wednesday. This week I just want to ask, is it really only Wednesday?
Certainly it must be Friday already. Sadly no.
I was a little embarrassed to post what I ate this week since in my head I lacked major veggies. I know I have been eating fruit but I just felt like I was lacking veggies. Turns out I was wrong. There was a lot of greens going on, starting in the morning with a green monster smoothie complete with banana and peach.
Spicy shrimp tacos for lunch. So good. So unexpected. Recipe to come.
Dinner was a salad. A fairly unhealthy salad.
I have a new obsession with Boston bibb. The leaves are so sweet. Crisp. Try it!
I thought adding blue cheese would make Mr. J happy. He thought bacon would make him happy. Both happened.
It was good but not too healthy.
At least I got my greens.
Exercise for the day is 30 minutes upright bike, 30 minutes elliptical. If time allows I need to get in some sit ups. Funny how I used to be super good about always fitting these in. Now almost never. Do you ever say, I will just do this at home? Well, it never happens at home.
Bacon and Blue Cheese Bibb Salad
Prep Time: 10 minutes
Ingredients (serves 2)
- 1 head Boston Bibb lettuce, rinsed and quartered
- 1/2 quart grape tomatoes, halved
- 1 cucumber, sliced and quartered
- 1/2 cup blue cheese crumbles
- 1/4 cup ranch dressing
- 4 slices bacon, fried crispy and crumbled
Fry bacon; set aside to cool.
Place 2 quarters of the Boston Bibb on a plate. Repeat on second plate. Top both with tomatoes and cucumbers.
In a small bowl combine ranch dressing and blue cheese crumbles. Distribute dressing between the two plates.
When bacon is slightly cooled, cut into fine crumbles with knife. Top both salads. Serve with bacon slightly warm.
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