"Despite knowing so many details of your life, of say what you scrounged up to eat at another ungodly hour at some nondescript airport, I was finally able to hear your voice.... It was worth the wait to hear your artistry," kindly wrote a reader of my old blog, The Next 100 Pounds. Lovely compliment aside, it was heartily amusing to hear my travel dining habits described in such a way as to make it sound like I dumpster dive my way across the airports of the world. Airport fare can indeed be dire, so I usually try to hit a Whole Foods or other good salad bar on my way to the plane; but on a recent sojourn through O'Hare I discovered a place with an incredible Crab Louis salad. I mean, it was restaurant quality good. The flight attendants were circling me hungrily.
With a bout of domesticity combined with a renewed effort in healthy eating, I decided to recreate this salad today, and looked up dressing recipes --- all of which start with a cup of mayo.
Here's my healthier (and really delicious) version of Crab Louis dressing:
1 cup nonfat Greek yogurt
1/4 cup Thai sweet chili sauce
1 tsp Worchestershire sauce
1 tsp lemon juice
1 clove minced garlic
Mix it all up real good. It's that easy. I did mine in a food processor.
For the salad:
Crunchy lettuce (iceberg is traditional; I prefer Romaine)
Thinly sliced radishes
Hard-boiled egg, sliced thin
Steamed asparagus (traditional, but I didn't have any)
Light, delicious, healthy.
My husband has been buying this schmancy chocolate pudding that comes in two little cups and costs a fortune. It's his little treat and I don't begrudge him, but when the following recipe appeared on a friend's FB feed, I knew I had to try it. It is super easy --- I made it in my VitaMix and the only problem is getting every luscious bite out of the bottom. It comes from the wonderful blog This Chick Cooks, which I will be revisiting for more fun and healthy recipes.
Avocado Chocolate Pudding
(And no, you do not taste the avocado)
1 avocado, soft & ripe
1 tsp vanilla
1/4 cup cocoa powder
1/4 cup grade B maple syrup
6 tbsp of the milk of your choice ( I used almond milk, like the ignorant hipster I apparently am)
Process until smooth, scraping down the sides. Serve immediately or refrigerate.
Next time, I think I'll try this with a frozen banana. Also, cook's note: my husband, who typically does not like desserts that are really sweet, didn't think this was quite sweet enough. Next time I'll add a touch more maple syrup.