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Oh man, I’m so glad you mentioned that number. I have lent on the depression and anxiety group many times in my life. They’re a neutral base that you can speak to, connect to without judgment, and they will give you practical tools to move forward. So, I like the fact that we’re focused on movement. We want to focus on ourselves and giving ourselves the best platform to launch into the new week. And we’re doing it with chicken three ways. Okay, I tried to pump that up as much as I could. Um, if you’re a fan of all things spicy, saucy, and satisfying, these um, unbelievably combination, unbelievable combination of um, goodies is going to tick every single box. And yes, you might have a little bit of leftover chicken. Not for much longer. We’ve got three delicious recipes. The first probably the easiest. So, I’m going to bring in uh, my very capable culinary friend to help me put together our Cobb salad. I just came here to eat chicken, bro. Come on. We’ve got chicken every three ways this morning. And I like this because sometimes there are a few little leftovers. This is how I think the Cobb salad was invented. A little bit of everything goes a long way. So basically, it’s been explained to me, it’s a chopped salad. That’s it. So after like a big weekend of like good chia, like a harvest table, the cob salad appeared. Exactly. It was just there when they left. Everyone else came back through the ashes. Um and it looks it’s colorful. Obviously, it looks fresh. It looks vibrant. I I’m leaning into my veggies as my medicine at the moment in such a powerful way. It’s helping me so much. So, you can trust what your body says when it wants this. Go for that. Um, and I think a lot of people on this Monday morning are their bodies are screaming, “Let’s go for something healthy and light and crunchy.” So, I’m on dressing duty. You are on compilation duty cuz we compile salads. Perfect, man. And I love how you’ve included so many variations of protein. after my workout with Ethan this morning. If you if you were involved in that one, get involved in this meal because you need protein after a workout like that. So, I love the ingredients here. Are you going to talk me through how you’re putting that together? Um, I’m going to make the dressing now. So, I I’m going to give you a sandbox to play in there. You can create how you want. I don’t have to do it like the pre the A type personality. No offense tip, but I think she likes things ordered. No, you can do it however you like cuz some people like to have a little bit of everything. Some people like to go in each lane. It’s up to you. I’m I’m thinking like pizza slices of all the layers. Let’s Let’s see how this I like that visually, of course. What are you up to? Okay. So, I’ve got the dressing. Super simple. And you’re probably going to have most of these in your kitchen. If anything, I would maybe even add some djon mustard. Um but if you don’t have that, you can still craft a beautiful dressing just with your balsamic and your olive oil. So, I’ve got some olive oil popping in. Um and olive oil great from an anti-inflammatory, anti- everything. It’s like one of the superfoods at the moment. Um, then we’ve got a beautiful thick Look at this um, balsamic. It’s almost like a a glaze. It looks like a drizz. Oh, that is that’s the word you got to use. I was trying to explain to my son yesterday what globule meant. That this little droplet of this globule of There we go. Um, balsamic. There we in the mix. And then we’re going to grate just a little bit of garlic. Mince it grate it. Get it in there. And there you’ve got kind of every flavor note ticked. A little bit of funk, a bit of depth to that flavor. Um, but it’s going to kind of let the salad shine. I think that is most important. Let me just I think it’s probably the only thing that like really elevates a salad apart from the good ingredients cuz there’s a great load of texture here, but you need that like uh that liquid factor just to change the viscosity of a salad. Otherwise, it’s just a crunchy word. I’m trying to like just, you know, elevate this thing, but but generally like you kind of get to a point where you start to feel like a tortoise if you eat too much salad cuz you’re just like chowing through leaves and having the having a dressing really like breaks that tortoise factor, bro. Well, maybe here’s a great introduction to salad for people who don’t really like them. Okay, the texture is vitally important. I think that’s where a salad wins in the meal stakes is that it gives you mouth feel. It gives you punch. It gives you something. Um, but you need variety in that. And I think for often or far too often we make a salad purely for nutritional value and not for enjoyment. And then you have three or four salads that are just purely nutritionally driven and then you’re like, I don’t really like salad. Create it based on your flavor profile on the stuff that you like. If you like eggs, get in there. If you like a bit of bacon, get in there. Create the flavor profile in there. And you don’t have to break the bank and use a lot of protein. Um, you just need, you know, whatever your requisite amount is, but you can use the small little leftover bits of protein to add flavor, to add fat, to add texture. And come on, you’re right. Like I think I’ve been doing that even like I use my salad as the thing where I put all the stuff that I don’t really enjoy in like I’ll eat the salad and then get get through that. But you can make it fun and you should you should make it fun. I think you and it’s man. Yeah. You can you can kind of make it look restaurant quality just by adding what? A little blue cheese. A little blue cheese. And there you got your pizzazz. And what do you think of this pizza version? So I went completely against the script there. I love it. I thought like if you’re going to dish this salad, you’re going to come in from the side and go to the center. Lift up and then pop. I don’t know what you’re talking about. I’ll be eating I ate out of the salad bowl yesterday cuz I absolutely love it. So we’ve got our dressing that can just be drizzled over once you’ve finished your your final product. Maybe use your spoon there to add a few flavor notes. I like the fact that we got the funk and the blue cheese. We got the crisp and the super saltiness from the bacon. We’ve got all the beautiful nutrients coming through in our veggies. I It’s such a special dressing. I just wanted a tiny tiny bit just to make sure. You’re just making us more of this. Don’t want to overload with the flavor. It’s kind of like you’re saying to your guests like, “Listen, I know you like that. So, if you want it, here’s the recipe. You can buy some at the at the front office.” Um, no, that’s perfect. There are some strong flavors in here as well. So, think about the balance when doing this as well. But if you like something, if you like some green peppers, if you like anything, throw it in there, man. You know what you like. And this is pretty perfect. Lean into that. Have a have a little taste of our our done. Now, I’m going to have a taste of ours, bro. In there if we can. There we go. The gold spoons for the s this morning. Right. So, we don’t have the the ladle, the pizza ladle. Okay. So, I’m going to get a bit of everything if you can. A bit of bacon and blue cheese for the win. Yeah. Make sure you get some of that sauce as well. A little bit of our chicken. And then some green water. That’s what I call lettuce. Don’t Don’t feel like you have to talk your way through your meal later when you yourself are eating. It was the dressing, bro. Hands down. Oh, it brings it all together. You see, that’s why I made only a little bit cuz it’s so addictive. Now, one more. Just got to slow down. Pan has worked, dude. Well done. Well done. Yeah. Nailed it. When the cheese and the bacon, the chicken will come together with the crunchiness of the cucumber. Guys, go make this recipe. Go entertain your guests. And this is one of three ways we’re doing chicken and it’s just going to get better and better. [Music]
Dining and Cooking