This is a sponsored post. I am an ambassador for Publix Savannah Women’s Half Marathon & 5K. Due to that relationship, I receive a complimentary race registration, as well as other sponsor amenities in exchange for my honest reviews and promotion of the event and affiliated sponsors. All opinions are my own.
While logging the miles is an essential part of getting ready for race day, fueling your body well is equally important. Athletes need to get the right nutrients to reknit hard-working muscles, and keep the body strong and prepared for race day. To this end, our family dinners, especially in training season, are focused on lean proteins, grains and green vegetables. While little man doesn’t always love those greens (please note, he will eat lima beans like it’s his job), I try hard to keep it fun and tasty, while still being nutritious. One of our favorites is this
It’s big on flavor, easy to throw together on a busy work night, and is easy to change up with different ingredients. I do the bulk of my grocery shopping at our local Publix. The store is always well-stocked and the employees are about the friendliest around. Plus, I am able to set up my shopping list online, which adds to the convenience factor. Here’s what you’ll need for this meal:
Preheat your oven to 400F. First, we’ll gather the ingredients for the cous cous.
Bring 1 1/2 cups low sodium chicken broth and 1/2 cup coconut milk (or cream of coconut) to a boil with 1 teaspoon of salt and 1 tablespoon of unsalted butter, extra virgin olive oil or coconut oil. While waiting for the contents of the saucepan to boil, prepare your salmon. I brushed each side of the filets with extra virgin olive oil and placed them on a foil-lined pan, skin-side down.
I sprinkled liberally with blackening seasoning. We love blackening seasoning.
And into the oven they go, for 20-25 minutes. I was in the mood for some Brussels sprouts so I minced up some garlic and quartered the sprouts.
All of that goes into a skillet with some heated olive oil, pepper and salt. Stir occasionally until the sprouts start to brown.
I added a little bit of bacon in the final minutes of cooking, for some extra flavor.
By this time, the pot should have boiled, so add in 5.8 oz of cous cous, 1/2 cup cashews, 1 cup dried cranberries and 3/4 cup chopped scallions. Stir for one minute, cover with a tightly fitting lid and removed from eat until the liquid is absorbed.
Fluff the cous cous with a fork
and dinner is served!
I love all the colors, textures and flavors!
We couldn’t wait to dig in!
And I confess. It was Fat Tuesday, so we all had a small piece of cinnamon King Cake from the Publix Bakery for dessert. Because it’s only once a year and little treats are part of our moderation.
Thanks to partners Publix Savannah Women’s Half Marathon & 5K and Publix, we want you to go out and create your own delicious training meal! We are giving away one $25 Publix gift card to a lucky blog reader!
Enter below! Leaving a comment about your favorite training meal is required, but there are plenty of ways to score bonus entries, so just play along!
And remember, we would love to see you at the race on April 8. Code PUGS will save you $15 on your half marathon or 5K entry. It’s a deal too good to be missed.