I know, I know, I haven’t posted for the past 2 weeks. It has gotten super busy around here, and in my defense, I’m really not used to having “planning a wedding” in my schedule. Not that I’m complaining 🙂
Jen and Tonic commented that she wanted to hear all about my 100 mile race last year, and since I know not everyone lives the life of an ultra runner, I will have to write a separate post about that. Training for and running a 100 mile mountain race is really a life-changing type of experience, and can barely be described with words. Every time you hit the trails for a long period of time, you learn something about yourself. You learn how tough you are, what you’re really dealing with on the inside, how weak you are, how beautiful the earth is – the number of epiphanies you might have within one race/run is truly astounding. And it is something I’m proud of, and I’d love to share more of my trail running experiences with you soon, including details about Western States 100 last year.
With that said, here is my yummy easy sandwich recipe for the day – to energize you all for your runs & workouts today!
SALMON & CHILI AIOLI SANDWICHES
adapted from the June 2012 issue of Runner’s World Magazine
Ingredients (makes 1 sandwich)
- 3 tbsp light mayo
- 1 tsp chili sauce
- 5-ounce can of salmon
- juice from 1/2 lemon
- 2 tbsp chopped fresh dill
- 1 minced garlic clove
- Sea salt, to taste
- 2 slices of multi-grain bread, organic mixed greens, slice of tomato
1. Mix light mayo with chili sauce in a small bowl. Set aside
2. Combine the salmon with lemon juice, fresh dill, garlic, and salt to taste. Cut bread into sandwich halves. Spread the aioli sauce onto one slice of each half, and place the tomato, mixed greens, and salmon mixture on top. Sandwich with the other slice of bread, and enjoy!