HEALTHY TRAVEL I: SNACKS, SALAD + SOME COOKIES
In a few hours, I'll be getting on an airplane and heading to Granada. I've never been to Spain, and could not be more excited! However, the thought of spending almost 24 hours in transit is not my idea of a good time. In anticipation of multiple mediocre airplane meals, I took some inspiration from My New Roots and Sprouted Kitchen, and decided to fill my carry on tote with an assortment of delicious, healthy treats.
Though it may look like a lot of food, I get hungry when I travel and constantly find myself wanting to snack. Not only that, but I need to satisfy both breakfast and lunch as well. I decided that oatmeal was the simplest breakfast option - simply ask the flight attendant for some hot water, and you're set!
Don't forget to pack an empty water bottle, and consume as much water on the flight as possible - it helps with jet lag - I swear! Happy Travels!
TRAIL MIX //
Combine equal parts apple rings, dried cherries, almonds, pistachios and shredded coconut.
Mary's crackers are a pretty standard travel snack for me. If I had pre-planned a little better, and had more time, I would have definitely attempted to make Happy Crackers at home.
QUINOA LENTIL SALAD WITH POMEGRANATE, CARROT + KALE // makes enough for 1
1/2 cup cooked quinoa
1/2 cup lentils
1/2 cup pomegranate seeds
1 medium carrot, shredded (roughly 1/2 cup)
1 cup chopped kale
For the dressing...
2 tbsp olive oil
2 tsp mustard
1 tsp maple syrup
2 tsp apple cider vinegar
What to do:
Combine all the veggies together in a large bowl, dress and mix well.
OATMEAL CHOCOLATE CHUNK COOKIES // makes 15-20 cookies
Preheat oven to 350.
1/2 cup butter, melted
1/2 cup white sugar
1/2 cup brown sugar
1/2 tsp vanilla extract
1 1/2 tbsp warm water
3/4 cup flour
1/2 tsp baking soda
1 1/2 cup oats
~1 cup chopped dark chocolate (or chocolate chips)
What to do:
Combine the melted butter, and sugars in a large bowl. Add the egg and vanilla and mix well.
Continue to add the water, flour and baking soda, and stir to combine. Add the oats and chocolate and mix.
Place 1" spoonfuls of the batter on a parchment lined baking sheet, leaving enough room between the cookies (they expand in the oven).
Bake for 10-12 minutes. Remove from oven and let cool on a wire rack.