Disclosure: I received the Sabra Spreads mentioned in this post. Opinions stated are my own.
While the sabra spread contest ended a few weeks ago, my use of the spreads is still going strong. I’ve used the garlic herb and cracked pepper on eggs and roasted potatoes but, I had to share this sandwich recipe, too. Last week on “National Kale Day” (yeah, I celebrate as many of those food days as I can), after a tough workout, I decided to throw the grilled salmon that I had marinated in the Sabra spread on some sprouted grain bread with steamed kale, sprouts, onion tomato and more of the spread. It was amazing! It’s also a lot easier than you think to make delicious salmon on a weekday! Hopefully I can motivate you to cook up this great source of recovery protein and anti-inflammatory omega-3’s and throw it on some sprouted grain bread to refuel those muscles!
The veggies and sprouts are an easy way to give your sandwich a nice crunch, and make it more colorful. Remember, you eat with your eyes first and should be eating a rainbow! I used Lancaster Food Co. bread this time around but, you can read more about my bread recommendations here. Continue reading →
I have shared several meal prep posts in the past but, with a new school year underway, many college athletes are looking for inspiration! I know you are probably thinking “don’t college athletes just get free training tables after all of their workouts?”. It doesn’t work like that if you aren’t competing for a fully funded athletic department, for example, in the SEC. If you are living an athlete-life like I did in college, you may be living off campus in your own apartment your junior and senior year, having the occasional on-campus meals with your younger team-mates extra meal plan swipes. For much of the rest, other than travel and competition days, you’re likely on your own!
This dish sounds really fancy, huh? What is awesome is that you can say you made something that is delicious and sounds super fancy without very many cooking skills – yay! This is literally my faaaavorite polenta recipe. I am pretty fond of theMexican polenta cakes I came up with too but, this dish is just so light and bright and wonderful.