I love bread, like a lot. When I was brainstorming a name for the blog, I laughed about calling it the “Carburetor”, simply because I adore my carbohydrates. I don’t usually crave meats or proteins too often; it’s always the carbs that call my name. We grow our own organic wheat and make our own bread, so my conscience is appeased, even though I’m fairly certain I eat too much of the wheat food group. Oh, right. There is no food group for wheat. Maybe I’ll make my own food pyramid.
I’m all about quick recipes, especially at lunch when I’m usually beginning to wilt. There’s nothing easier than this. The salmon gives you your Omega 3’s, protein and calcium. The soft bones in canned salmon are perfectly edible and supply a hefty amount of calcium. This is one of my favourite lunches. Serves 2-4.
- ½ can of pink salmon
- 2 tbsp. your choice of mayonnaise*
- 1 tsp. sweet green relish
- 1 tsp. old-fashioned Dijon mustard
- couple pinches of dried onion flakes
- few sprinkles of organic dried oregano leaves
*I used light Miracle Whip
Now stir it all up.
Plop on a generous amount on your sandwich bread. Then add some sprouts and lettuce leaves, and voila! You may now eat it.
Pack in your lunch and enjoy!
Nutrition Info (per half the recipe): Cals: 130, Fat: 8.5 g, Carbs: 3.5g, Sugars: 2.5g, Protein: 9.5g
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