Last updated on May 18th, 2018 at 03:05 am
I’ll be the first to admit that I’m not the biggest fan of leftovers, however, not all leftovers are created equal. Leftovers might not be my thing, but sandwiches are. They are a great way of reusing those leftovers and making something “new” out of yesterday’s meal.
Today’s healthy recipe reuses leftover red peppers (toss in those mushrooms too if you have them) to make a healthy, easy, lunch-worthy sandwich.
left over roasted peppers (about half a pepper)
2 slices of whole grain bread, toasted
3 oz. of shaved turkey slices
1 handful of spinach or mixed greens
1 generous serving of homemade herb & garlic aioli
optional: goat cheese, to taste
Herb & Garlic Aioli:
2 tablespoons of mayonnaise
1 teaspoon of yellow mustard
1 clove of garlic
1 teaspoon of basil
Spread a generous amount of the herb and garlic aioli on each slice of toast, then layer the spinach, peppers, turkey and goat cheese (if using). Enjoy!
Kitchen tip: Fresh herbs don’t last very long. The dried herbs are pantry staple in my house. I also really like cilantro and basil paste. The pastes are flavourful and keep longer than fresh herbs. Cilantro and basil paste don’t replace the fresh variety, but in a pinch, they do the trick to add loads of flavour and jazz up sauces or dishes.
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I didn’t do very well with my plan last week, but I did go out for a few runs and walks. This week, I’m going to attempt the same schedule and hope I find more motivation:
Tuesday: 5 km run at lunch
Wednesday: 30 min Trek Fit
Thursday: 5 Km run at lunch
Saturday: 6 or 7 km run
Sunday: Yoga, stretching, foam rolling
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