Jacqueline Birtwisle |

Wholemeal falafel wedge sandwich

Nutritionist Jacqueline Birtwisle suggests a delicious sandwich that packs a punch

A sandwich can be a great way to bump up your carbohydrate, protein and micronutrient intake for the day – either as part of your lunch or as a mid-afternoon pre / post-training snack for those growing teenage rowers, who will then eat their main meal later that evening. 

There is an endless list of bread choices, from wholemeal and granary or rye through to oat, sourdough, low GI multigrain, artisan with nuts and herbs, and ciabatta, plus of course soft white and gluten-free.


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