It's time for another recipe! As you may have seen on Twitter, I officially have gestational diabetes again. Third time. I'm a veteran here. What that means is that I basically have diabetes until the baby is born, and I manage my glucose levels through my diet (The goal is not to have insulin if you can, and so far I've been able to do that). Managing through diet simply means that I eat a measured amount of carbs in each meal, so my levels stay even. I can still eat whatever I want, just so long as I stay within my limits.
So for instance, tonight I really wanted to eat some clementines. Because that's how I wanted to get my carbs, I needed a low carb dinner. Salad is great for that! And there are so many ways to make a salad filling. This is definitely NOT the healthiest salad calorie-wise, but it's packed with protein and veggies which equal nutrients. That's how I think of healthy. Here's the simple recipe, which you can adjust to the amount of people you're making it for:
Bleu Cheese Salad
• Romaine Lettuce, chopped
• Red cabbage, chopped
• Carrot, shredded
• Cucumber, sliced
• Tomato, sliced
• Red onion, sliced
• Black olives, sliced
• Almond slices
• Cubed grilled chicken or chopped bacon (or both!)
• Bleu cheese crumbles
• Balsamic vinegar reduction
• Your choice Bleu cheese dressing
• Clean, cut, chop, and slice all vegetables and place in a large bowl and toss.
• Cook bacon/chicken as desired. For the chicken, I do a simple grill with olive oil. I season the chicken with garlic salt, pepper, and italian seasoning.
• In a small pot, pour balsamic vinegar and set on medium heat. Bring to a boil and let it reduce until the liquid is syrup-like (a good indicator is if it nicely coats a spoon). Let reduction cool while assembling the rest of the salad.
• Divide salad into desired portions, add almonds, chicken/bacon, bleu cheese crumbles as you'd like. (You can also add croutons, but I don't because of the diabetes thing, obviously.)
• Lightly drizzle dressing and a couple spoons of the balsamic reduction over the salad. Serve and enjoy.
Simple, right? I'm all for simple. Cooking doesn't have to be complex to be good.