Zucchini Salmonwiches

I’m not one for spending an hour to make a healthy snack, I prefer quick grab and go type things. However, my busy season has started so quick quasi-dinners in between my day job and seasonal volunteer job at night have become crucial. I made up this recipe the other day to fuel me for my volunteer job in the evenings. I usually have about 20 minutes when I get home from work before I have to leave again on these nights, so it can be pretty hard to make something healthy AND eat it within that time frame!

Zucchini Salmonwiches

Enter zucchini. My new wonder food love. I can slice it up quick and dress it up in all sorts of ways. Since I am trying out carb cycling (a few lower carb days mixed into regular carb days to spur body fat reduction, along with my training of course), this is a great low-carb, high-fat (the good kind!), high-protein meal to satisfy me for hours. It really hit the spot and was tasty too. Just don’t skimp on the black pepper – it’s the secret!

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You can change this up to suit you too. I probably would have added green onions if I had any at the time – so try that, or different spices. My favourite product I used for this was the Vegenaise. It’s just like mayonnaise but entirely clean, healthy, real and good for you. This is one I buy and it’s sold at Save-On Foods and Overwaitea in Canada, but your store might have something similar too.

Try it out for a quick light dinner or for some party appies – your friends won’t even know it’sย super healthy. ๐Ÿ˜‰

Zucchini Salmonwiches

Ingredients
1 zucchini, sliced
half a can of wild pink salmon
1 tbsp Vegenaise (or mayonnaise)
1 tsp black pepper

Instructions
Mix up everything except the zucchini slices (obviously). Place some of the mixture on a zucchini slice. I found the easiest way was to press it on with a fork. Top each one with another zucchini slice to form little sandwiches. Then dust with more black pepper on top. Nom!

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