Foodie Swellness: #TrainWithGrains with this edamame and corn salad

With the Scotiabank Toronto Waterfront Marathon I’m running this Sunday, I’m trying to eat wholesome meals and hydrate well (OK, I did indulge in an ice cream cone yesterday, oops!) and as I mentioned #trainwithgrains (I shared my savoury breakfast idea last week).

I’m looking to get healthy carbs and protein in my diet this week, and am sticking to foods I’m used to. This is not the time to be experimenting with new ingredients and new recipes (you don’t want to have stomach issues before or on race day, after all!).

Continuing with my #trainwithgrains routine, I made this refreshing edamame and corn salad (the Self recipe is from epicurious) as a side for the filet of salmon I roasted in the oven. The only change I made to the salad recipe is omitting the mayo (it’s just a small amount but I didn’t want a creaminess in the dressing). There’s a half-cup of edamame in the salad, which equals 7 grams of protein, so it’s a great side dish to have with your meal after a run to help with recovery. Oh, I also just used canned corn as I didn’t have time to roast cobs of corn. I think roasting would add loads of flavour, though, so if you have a grill and the time, then do that.

For more recipes using healthy grains such as barley, grain corn (including corn meal, flour or starch), oats, soybeans and wheat, be sure to visit the Grain Farmers of Ontario website Good In Every Grain.

Leave a Comment October 14, 2015