For those of you that don’t know, I’ve been doing Beachbody programs off and on for the last two years as a health coach. In that time I became kind of obsessed with Autumn Calabrese’s eating plan from the 21 Day Fix. My only problem with is was that I love salads. Like, I LOVE salads. And in the eating plan, we were only allowed a small, little 2 tablespoon’s worth container of dressing for a salad if we wanted. That was it. It was pretty much enough for a side salad. But I loved eating large salads for lunch and dinner. And I couldn’t anymore. Not with this plan.
So I had to figure out how to cheat the system. How’s that, you ask? I made a blue cheese dressing. With GREEK YOGURT. Because Greek yogurt is an allowed item on the protein list. The protein serving size is 3/4 cup and quite frankly, I’m a condiment kinda gal so I like quite a bit of dressing on my large ass dinner salads. Do I actually use the full protein size amount of dressing for my salads? No. But it gave me the freedom to be able to if I wanted to. Or if I wanted to eat more than one large salad in a day, cause yes, that also happens.
Seriously, I have a problem.
2 cups of plain, nonfat Greek yogurt
4oz of blue cheese
1/2 cup of parsley
1/4 cup cilantro
1/4 chopped green onions
Juice of 1 lemon
2 tbsp white wine vinegar
2 tbsp plain unsweetened almond milk, or skim milk
2 tbsp mayonnaise (optional)
1 teaspoon salt
Pepper to taste
In a food processor, add everything except for the blue cheese and blend until herbs are finely chopped.
Fold in blue cheese, or pulse if you want smaller pieces of cheese. Chill for 2 hours before serving.
- 2 cups of plain, nonfat Greek yogurt
- 4oz of blue cheese
- 1/2 cup of parsley
- 1/4 cup cilantro
- 1/4 chopped green onions
- Juice of 1 lemon
- 2 tbsp white wine vinegar
- 2 tbsp plain unsweetened almond milk, or skim milk
- 2 tbsp mayonnaise (optional)
- 1 teaspoon salt
- Pepper to taste
- In a food processor, add everything except for the blue cheese and blend until herbs are finely chopped.
- Fold in blue cheese, or pulse if you want smaller pieces of cheese. Chill for 2 hours before serving.