MIAMI -- Landon Donovan and Carlos Bocanegra, both trying to regain their spots on the U.S. national team, are among 35 players on the American preliminary roster for the CONCACAF Gold Cup. The roster is missing most of the national teams regular starters, such as Clint Dempsey and Tim Howard, who will be on summer vacation before returning to their European clubs for the 2013-14 season. Some of the players are currently with the U.S. team, which is preparing for three World Cup qualifiers in June. U.S. coach Jurgen Klinsmann omitted Donovan, who is playing his way into shape with the Los Angeles Galaxy following a four-month sabbatical, from his current camp along with Bocanegra, who lost his starting job with Racing Santander of Spains second division and regained it in April. The roster includes defender Oguchi Onyewu, also trying to regain a national team spot, and forwards Bobby Wood and Jay McInerney, who have not played for the national team. Rosters must be trimmed to 23 by June 27, but the 12 players dropped can be added to the active roster after the group stage. The Americans open against Belize at Portland, Ore., on July 9, play Cuba at Salt Lake City four days later and close the first round against Costa Rica at East Hartford, Conn., on July 16. The winners of the 2013 and 2015 Gold Cups will meet in a playoff for a berth in the 2017 Confederations Cup. The roster: Goalkeepers: Toby Hall (Houston), Bill Hamid (D.C. United), Sean Johnson (Chicago), Nick Rimando (Salt Lake) Defenders: Corey Ashe (Houston), DaMarcus Beasley (Puebla, Mexico), Tony Beltran (Salt Lake), Matt Besler (Kansas City), Carlos Bocanegra (Racing Santander, Spain), Edgar Castillo (Tijuana, Mexico), Omar Gonzalez (Los Angeles), Oguchi Onyewu (Malaga, Spain), Michael Orozco (Puebla, Mexico), Michael Parkhurst (Augsburg, Germany), Midfielders: Kyle Beckerman (Salt Lake), Alejandro Bedoya (Helsingborgs, Sweden), Joe Corona (Tijuana, Mexico), Brad Davis (Houston), Mix Diskerud (Rosenborg, Norway), Brad Evans (Seattle), Benny Feilhaber (Kansas City), Josh Gatt (Molde, Norway), Stuart Holden (Bolton, England), Brek Shea (Stoke, England), Jose Torres (Tigres, Mexico), Graham Zusi (Kansas City) Forwards: Will Bruin (Houston), Landon Donovan (Los Angeles), Herculez Gomez (Santos Laguna, Mexico), Alan Gordon (San Jose), Eddie Johnson (Seattle), Jay McInerney (Philadelphia), Chris Wondolowski (San Jose), Bobby Wood (1860 Munich, Germany). 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Custom Al Hamilton Jersey .875,000, avoiding arbitration. Clippards deal Monday means all eight Nationals players who filed for arbitration wound up settling before a hearing. For five-time Paralympian Alana Nichols, the rules for adhering to a modified, Paleo-inspired diet are simple: Eat cleanly and simply. If it wasnt around a million years ago, dont eat it, says Nichols, 33.Nichols was the first female U.S. athlete to medal in both summer and winter Paralympic sports (wheelchair basketball and alpine skiing). She heads to Rio as part of Team USAs inaugural paracanoe team. If she takes gold, she will make history once again as the first female U.S. athlete -- Paralympic or Olympic -- to win in three sports.I try to eat as raw as possible. Part of being a sprint kayaker is staying lean. While I benefited from carrying extra weight as an alpine skier, its not benefitting me now, so Im cutting out alcohol and most sugars, she says. The San Diego transplant admits, though, that she couldnt live without her coffee or occasional ice cream.Nichols shares her go-to miso salmon meal, with a side of quinoa and kale salad:Day and time: Before or after training, usually in the afternoon/eveningPlace: San Diego, California, my home base since 2015What Im eating: Miso salmon with kale salad and quinoa sidesWhose recipe: I adapted it from a recipe on the website CChefDeHome.ddddddddddddhy Im eating it: I love this recipe for a couple of reasons. First of all, kale and quinoa go together like peanut butter and jelly. The combo has got all my favorite flavors and nutrients! Quinoa is a great source of protein and carbs and kale has the leafy green, energetic nutrients I need to feel great. And the best part -- the miso-glazed salmon! Low-carb, high-protein and gluten-free makes it a healthy meal that will sit well before or after training.The recipe:For salmon: 1 tablespoon ginger (fresh grated) 1 pound salmon (approx. 3 fillets) 3 tablespoons miso paste 2 tablespoons maple syrup 1 teaspoon sesame oil 2 tablespoons white wine 1/4 teaspoon black pepper Oil spraySlice fillets vertically. Coat salmon in miso paste, then marinate for 5 minutes before skewering and broiling for approximately 4-6 minutes until golden brown on the edges.For lemon-sesame kale salad: 1/2 pound kale 1 teaspoon sesame oil 1 tablespoon lemon juice Salt and pepper to tasteMix all ingredients together, toss and set aside to serve with salmon. ' ' '