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Every Friday for six weeks I am sharing with you a recipe from my new book, The Skinny Gut Diet. If you have tried it all, but you still can’t lose weight, then this book is for you. You are not entirely to blame for your extra pounds. As it turns out, the bacteria in your gut play a major role in whether or not you will lose weight—and keep it off—for good.


Lunch is an important meal that can sometimes get minimized when we are too busy to eat a good meal. Whether your tendency is to stop by the drive-thru or just get by on snacks while you’re working, please realize that you are doing a disservice to your digestion (not to mention, your appetite later!). This Chicken Lime Cobb is a hearty and tasty way to make sure you are eating enough veggies while also getting a protein boost to keep you going strong through the afternoon. This salad has only 2 teaspoons of sugar (that includes sugar that breaks down from starchy carbohydrates), as calculated using my sugar tracker calculation:

teaspoon tracker2 teaspoons of sugar
15 minutes to prepare and cook
Serves 2

2 teaspoons extra-virgin olive oil
¼ cup buttermilk
2 teaspoons minced jarred pickled jalapeño pepper
Juice of 1 lime
2 teaspoons Dijon-style mustard

8 ounces cooked chicken breast, chopped
½ red bell pepper, chopped
½ green bell pepper, chopped
¼ red onion, chopped
1 ripe tomato, chopped
½ avocado, scooped out and chopped
¼ cup blue cheese crumbles
1 hard-boiled egg, sliced in quarters
2 cups mixed salad green

  1. For the dressing: In a small bowl, whisk together all the ingredients.
  2. For the salad: In a large bowl, combine all the salad ingredients. Drizzle on the dressing and serve. Garnish with egg slices.