December 20 2016
If you are looking for a way to feel warm, cozy and comfortable, this spin on tomato soup will bring all of those feelings in one bowl.
*This appeared in part on and is courtesy of Running On Veggies
As most of you already know by now, one of the most important meals/snacks of your day is the one you have post-run. It is crucial to eat within 30-60 minutes after a run. Your body has broken down muscle, used its glycogen stores, and is searching for energy/food to rebuild so you can do it all over again. Not fueling properly can lead to injuries and hunger that simply cannot be satisfied. So it’s important to get in nutrients—the right kind!—right after you run. I created this recipe with all of that in mind.
This takes less then 60 minutes to prep so from the moment you get home from your run you can whip this up and have a gourmet meal within that crucial window of opportunity. This recipe has everything you are looking for—healthy fats from avocado and salmon, complex carbohydrates in the sprouted wrap to restore lost glycogen, vegetables, and of course protein to feed those muscles. I personally really enjoy salmon but this dish can be made with white fish or even tofu.
Here is what you will need: This recipe feeds 2-3 people. If you are cooking only for one, I recommend saving a serving for a later meal. Or if you are cooking for more, you can easily double or even triple the recipe.
You can toast your tortilla or leave it fresh, place spoonful of cabbage salad in each tortilla, then cut the salmon into one inch pieces evenly distributing, place on top of the cabbage salad, finish off with a spoonful of salsa and serve. Eat immediately after assembling.