Plane, Train or Automobile – no matter how you are traveling this summer, with a little creativity you can eat well (and healthily!) while on the road
Anyone who has ever had a long layover is familiar with the limited meal options when traveling – either you settle for greasy fast food, or spend a fortune trying to get something slightly healthier. Luckily, with a little planning ahead you can opt for the alternative! Pack one of these easy-to-make and easy-to-take meals that you can stick in your carry-on to enjoy as you get from point A to B.
Ants on a Log
Your mom used to pack these in your lunch box for a reason! Not only is it delicious, this snack doesn’t get soggy and is only 160 calories.
2 stalk(s) celery, medium length
1 tablespoon peanut butter
2 tablespoon raisins, natural, seedless
Wash celery, then fill the center of the celery sticks with peanut butter.
Place raisins over peanut butter. Enjoy.
Southwest Orzo Salad
Pasta salad is a perfect dish for versatility; it's easily portable and can be served cold. (This recipe yields 4 servings)
1 cup uncooked orzo
1 cup frozen whole-kernel corn, thawed and drained
12 cherry tomatoes, quartered
3 green onions, sliced
1 (15-ounce) can black beans, rinsed and drained
sea or Kosher salt
1/3 cup olive oil + 1 tablespoon
2-3 tablespoons fresh lime juice
2 teaspoons honey
1 teaspoon Chile or Chipotle (for an extra kick) powder
1/2 teaspoon ground cumin
1/4 teaspoon ground cayenne/red pepper
1/4 cup fresh cilantro leaves, finely chopped
1/4 teaspoon fresh black pepper
Cook orzo according to package directions, omitting salt and fat. Drain and rinse; then drain well again.
While the pasta is cooking make the dressing: whisk oil, lime juice, honey, chile powder, cumin, cayenne, cilantro, salt and pepper together. (To leave out the heat omit the cayenne.) Taste and tweak if needed.
Combine orzo, corn, tomatoes, green onions and black beans in a large bowl and then toss with dressing.
Prepare the granola up to two days ahead, and store in an airtight container for a yummy breakfast or afternoon snack.
Ingredients:yields 5 servings
3 cups rolled oats
1/8 cup chopped almonds
1/8 cup chopped pecans
1 tablespoons brown sugar
1/8 teaspoon kosher salt
2 Tbl. + 2 tsp. maple syrup
1/8 cup honey
1/8 cup pineapple juice
1/4 teaspoon almond extract
2 Tbl. dried cranberries
2 Tbl. chopped dried apricots
Preheat oven to 300°.
Combine oats, almonds, pecans, brown sugar and salt in a large bowl.
Add maple syrup, honey, juice, and almond extract; toss well.
Spread mixture evenly onto a jelly-roll pan coated with cooking spray.
Bake at 300° for 45 minutes, stirring every 15 minutes. Stir in cranberries and apricots. Cool completely. Store in a zip-top plastic bag.