Wednesday, May 23, 2012

back on the road and salmon sandwiches

I'm back on the road this week! First thing on Tuesday morning I was heading to Kingston.

I packed a healthy start to my day: fruit and yogurt smoothie with shreddies to munch on during the drive.

I wore something comfy for a day at my desk.

Lunch was such a treat! I used leftover salmon from Monday night's dinner and turned it into a tasty sandwich with broccoli sprouts on a whole wheat sausage bun. I also had leftover chickpea and veggie salad.

Salmon Sandwich 
for 2-3 large sandwiches

2 cups flaked leftover baked, bbq'd or pan fried salmon (canned salmon works too of course!)
Mayo to taste (about 2 tbsp but depends on how creamy you want it, I've also done half and half with low fat plain yogurt with very tasty results)
1 tbsp grainy Dijon mustard  
1 sprig green onion, diced
1-2 tbsp fresh dill, finely chopped

Mix ingredients and add salt and pepper if needed. Serve on fresh buns, bread or in a whole grain pita with lettuce, sprouts of spinach. 

Dessert was vanilla  yogurt with fresh raspberries!

For snack, I tried something different. I brought whole grain rice crackers and about a tablespoon of goat cheese. It was such a nice treat in the middle of the day!

I hope everyone is having a great week! If not, it's half over! I'm already making weekend plans!


1 comment:

  1. Love the idea of using little Mason jars for lunch sides!