emma sumrell

by: emma sumrell

Hiiiiii. 👋

As I’ve loudly made everyone’s business (sorry, not sorry), I’m training for a half marathon that’s now exactly one month away. Honestly? Did not think I could run more than a mile without keeling over—but here we are. Since January, I’ve been running more than I ever thought possible, and it’s been… a journey. A sweaty, humbling, constantly-hungry journey.

On top of running, I’ve been doing Pilates strength training, which means my fitness routine has basically doubled—and so has my appetite. I am hungry. Always. I can never tell if I’m eating too little, too much, or just not enough protein to keep me from gnawing my own arm off post-workout.

And if you, like me, follow 47 different wellness influencers, you’ll know that every single one of them swears their way is the way. Spoiler: it’s not. Nutrition is wildly personal, and trying to decode what your body needs through a carousel of contradicting TikToks is… a choice. A very, very confusing one.

Which brings me to this little gem of a recipe that has saved me more times than I can count. It’s simple, satisfying, protein-packed, and I’ve been eating it on loop since starting my workout & training journey.

✨ My Go-To Salmon Bowl ✨

• Salmon Filet (I grab the pre-marinated ones because efficiency is key, but live your truth)
  
• Long Grain Rice (specifically the 365 Whole Foods brand—non-negotiable)
  
• Red Bell Pepper
  
• Edamame
  
• Kimchi
  
• Cucumber
  
• Red Cabbage
  
• Teriyaki Sauce
  
• Soy Sauce
  
• Sriracha Mayo (thank you, condiment gods)
  

Instructions (if you can call them that):
Toss the salmon in the air fryer—cube it or keep it whole, dealer’s choice. While that cooks, layer some rice and cabbage in a bowl. Then throw on your chopped peppers, edamame, cucumbers—don’t measure, just vibe. Splash some soy and teriyaki sauce over the whole thing. Once the salmon’s done, add that on top with some kimchi and a good drizzle of sriracha mayo.

Boom. Delicious. Protein-packed. Keeps you full even after a 9-mile run that you barely survived.

Now it’s your turn—what are your go-to weekly recipes that actually keep you full and don’t require a culinary degree to make? I’m all ears (and stomach). I’ve been deep in my “if it ain’t broke, don’t fix it” era, rotating the same 3 meals like clockwork every week, but summer is coming and I’m ready to spice it up. Let’s swap meal plans.