Brrrr…. This extreme winter weather is about killing me! Woke up this morning to -9 degrees with a feels-like temperature of -28. That’s in Fahrenheit to all my international, folks. Not even kidding. Right now, it is actually warmer in Antarctica than it is Chicago. It’s a nice 29 degrees Fahrenheit there. See ya later folks, I’m moving to Antarctica. Go home, Mother Nature… You’re Drunk.
The temperatures are more than just cold, they are draining. I used to be able to get outside for a run in the mornings, but when it is this cold (anything lower than 15 degrees I don’t run outside) I don’t even bother – too dangerous for me. No outside run, means no fresh air, no Vitamin D, no energy. I’ve been supplementing with my ½ bottles of 5 hour energy pre-workouts, a nice little shot of espresso after my workouts, and a mug of coffee on the way into work. This is probably waaaaayyyy too much caffeine, but I’m dragging.
Because I’m dragging, and it’s the first full week back to work, I wanted to have some easy meals to be able to fix for us. The GIANT batch of soup I made this weekend helped with warming me up throughout the week, and Mini Me loves eating soup, but sometimes you just want a little something different. Different, yet easy. Enter cobb salad. To me, it feels a little more like summer when I eat salads. Don’t ask me why, but cheers me up a bit. I’m funny like that, I know.
Easy Cobb Salad for Two
- 9 ounces romaine mix (one bag, I used Dole)
- 2 hardboiled eggs, chopped (I cheated, bought precooked and peeled eggs from Eggland’s Best)
- 1 ounce blue cheese, crumbled
- ½ avocado, about three ounces
- 4 ounces ham, chopped (cheated again, bought the pre chopped stuff)
- 1 green onion, chopped
- 4 tablespoons ranch dressing (I like Walden Farms)
Feel free to add other ingredients for your tastes or macros!
Prepare all ingredients.
This took me about two minutes. I split the bag of lettuce between two bowls. I used a fancy egg masher (like the one in this little set – Multi Function Kitchen Tool) and easily mashed my eggs. Measured and crumbled my block of blue cheese (less expensive than the already crumbled cheese). Sliced my avocado and weighed it to be sure I was getting the right amounts. I was a little over, so I let Mini snack on some pieces – she loves it and I really can’t blame her. Weighed and split the ham between the two bowls (chicken would be a good addition for extra protein, too). Used my kitchen sheers to cut my green onion directly into the salad bowls. Measured and poured my dressing into the bowls.
Viola! Yummy salad done and in a hurry.
Sure – I could have done something fancy or taken the time to prep all of the ingredients myself, but if it’s healthy, yummy, and makes us all happy and think of summer (ok maybe that is just me), why not?