So my last post talked about how much more time i would have to blog now that I switched jobs and went into private practice. Well, shorty after that blog post I ended up applying for and getting a position teaching a nutrition class at a local college in addition to working in private practice. So I quickly filled up what free time I thought I’d have, lol. I absolutely love teaching, but it is rather time consuming right now as I’m still working on getting all my powerpoints together and making the assignments and exams. So while I don’t have quite as much time for blogging as i thought i would, I’m still working on getting posts up here more regularly. I’m still doing a ton of cooking and I keep writing everything down with the intent to share it here so bear with me and the posts will start to be more regular.
Lately I’ve been pretty much cooking everything in the Instant Pot. Okay, if I’m being honest I usually cook almost everything in the instant pot because it’s just so freaking quick and easy. But I’m actually teaching an Instant Pot demo class next month, so I’m sorting out what recipes I want to demo and everything, so right now it’s ALL in the IP.
Today I have for your viewing and eating pleasure…….
Chipotle Chicken and Corn (on top of a delicious salad). Not to be a super stereotypical dietitian, but I LOVE salads. Like, seriously love them. But not just any ole’ dainty lil salad. My salads weigh like ten pounds and are packed to the brim with just about anything you can throw on a pile of lettuce. I really love texture in my food, and a big giant mixing bowl full of salad is full of all kinds of textures.
You could also eat this delicious chipotle chicken and corn on top of a pile of rice, quinoa, cauliflower rice, or even by itself. For me, it’s gotta be on top of a salad.
See, when you make it by itself, it looks kinda blah…..
It tastes great, but let’s be honest….not the most appetizing thing you’ve seen all day, right? So dress it up and enjoy it however sounds best to you!
Now, on to how to make it.
You guys know that while I love cooking, I’m also super lazy and will always take the easy (and fast) way out of a recipe. I’m a busy gal, and if I can pick up a bag of frozen veggies (already diced) vs. spending 20 minutes cutting up fresh veggies, well of course that’s what I’m gonna do.
I found the original recipe on Pinterest here. Then I made some tweaks to suit my taste and laziness preferences, and ended up with this:
It’s so easy! After you’ve made the chipotle chicken and corn, just keep it in the fridge (unless you ate it all for dinner right when you made it) so that you can easily use it throughout the week for easy lunches or dinners (or breakfasts – no judgement).
If you’d like to recreate my amazing salad, here’s what you need.
1 head of romaine lettuce (yes, a whole head – I told you, I like big salads)
About 4-5 slices of pickles (see picture below)
1/2 an avocado
Brianna’s Ranch dressing
I’m really having a love affair with pickles right now. And no, I’m not pregnant. It’s been going on about 6 months. I’m just super into their crunchy, tangy deliciousness. A client actually introduced me to Claussen pickles, and I don’t think I’ll ever go back to a different brand.
I love these sandwich slices. I just pull out 4-5 slices and chop them up and toss them in salads. They’re amazing. You find them in a refrigerated section of the grocery store, and then you have to keep them in the fridge at home even before opening them, but they’re totally worth the fridge space. Plus, since they’re never heated, they should retain more of the live probiotics made from the fermentation process (just a lil RD side note).
Also, meet my fav salad dressing ever:
I don’t know who Brianna is, but girl knows how to top a salad. I first found her dressings when I was avoiding soy (just about every salad dressing in a grocery store has soybean oil in it), but even now that I’m not eschewing soy anymore I still use her dressings because they’re seriously delicious. Both the ranch and honey mustard are great on this salad. She also makes a bangin’ french vinaigrette that will rock your socks off. You can find them at GIANT in the salad dressing aisle, you just have to really look for them.
Here’s my salad without dressing……
Looks delicious but something’s missing……
Brianna to the rescue.
Okay guys. That’s it for today. Let me know if you try this out. Drop me a comment with your thoughts.
Talk to you later!!!!