Sardine Toasts with Calabrian Chili

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sardine Toasts with Calabrian Chili

YOUR SOLIN GENERATED RECIPE

Sardine Toasts with Calabrian Chili

Sprouted grain bread toasted until golden and topped with wild-caught sardines and spicy Calabrian chili for a meal with a bright, zesty crunch.

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NUTRITION

480kcal
Protein
47.8g
Fat
17.9g
Carbs
37.8g

SERVINGS

1 serving

INGREDIENTS

2 slices sprouted grain bread

1.5 tins sardines in water

1 tsp Calabrian chili paste

1 tsp extra virgin olive oil

0.5 whole lemon

0.25 tsp sea salt

0.25 tsp black pepper

1 cup baby arugula

1 tbsp fresh parsley

1 clove garlic

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PREPARATION

  • 1

    Toast the sprouted grain bread until it is golden brown and firm.

  • 2

    Peel the garlic clove and rub the cut side across the surface of the warm toast.

  • 3

    Drain the sardines thoroughly and place them in a bowl, lightly flaking them with a fork.

  • 4

    Fold in the Calabrian chili paste, olive oil, a squeeze of lemon juice, sea salt, and black pepper.

  • 5

    Mound the baby arugula onto the toast, then top with the sardine mixture.

  • 6

    Finish with a sprinkle of freshly chopped parsley and an extra squeeze of lemon.

Sardine Toasts with Calabrian Chili

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sardine Toasts with Calabrian Chili

YOUR SOLIN GENERATED RECIPE

Sardine Toasts with Calabrian Chili

Sprouted grain bread toasted until golden and topped with wild-caught sardines and spicy Calabrian chili for a meal with a bright, zesty crunch.

NUTRITION

480kcal
Protein
47.8g
Fat
17.9g
Carbs
37.8g

SERVINGS

1 serving

INGREDIENTS

2 slices sprouted grain bread

1.5 tins sardines in water

1 tsp Calabrian chili paste

1 tsp extra virgin olive oil

0.5 whole lemon

0.25 tsp sea salt

0.25 tsp black pepper

1 cup baby arugula

1 tbsp fresh parsley

1 clove garlic

PREPARATION

  • 1

    Toast the sprouted grain bread until it is golden brown and firm.

  • 2

    Peel the garlic clove and rub the cut side across the surface of the warm toast.

  • 3

    Drain the sardines thoroughly and place them in a bowl, lightly flaking them with a fork.

  • 4

    Fold in the Calabrian chili paste, olive oil, a squeeze of lemon juice, sea salt, and black pepper.

  • 5

    Mound the baby arugula onto the toast, then top with the sardine mixture.

  • 6

    Finish with a sprinkle of freshly chopped parsley and an extra squeeze of lemon.