Category Archives: Food, Recipes, Nutrition Tips & More!

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Adulting like the King – True Story

Posted by The FitBonVivant in Food & Fitness, Food, Recipes, Nutrition Tips & More! and tagged with , , , , , , , , , , , , , , , ,

Not sure if the warmer weather or longer days have changed my palette but lately I’ve been craving sandwiches.  The King and I seem to share a favorite – peanut butter sandwiches with bananas.  However mine have a twist aka a gluten-free twist plus I use fresh ground almond butter.  PS – when I say the King, I’m referring to the one and only, Elvis Presley.

If you haven’t tried Udi’s bread… Do it.  Just do it.  I’m partial to their Omega Flax and Fiber as well as their Millet-Chia breads since both have 6 grams of protein per serving (2 slices).  These breads have become a pre-workout and post-workout staple for me these days due to their carbohydrate/sugar/fiber content.  It’s hard to find good gluten-free bread with a flavor ‘wow’ factor.

Anyways, I’ve been changing up the traditional PB and King sandwich with different fruit variations.  My ‘go to’ variation is a slice of bread with almond butter/sliced strawberries or almond butter/sliced bananas with a dash or two of cinnamon.  Take a walk in the footsteps of the King and I.  I promise you won’t regret it. 

Ingredients:

  • 2 slices of toasted Udi’s bread of choice
  • 2 tbsp almond butter (basically a tbsp per slice), creamy or crunchy
  • 1/2 banana, sliced
  • 3 strawberries, sliced/slivered
  • a dash/pinch/sprinkle of cinnamon, ground

Methodology:

  1. Spread almond butter atop each toasted slice of bread.
  2. Top one slice with bananas and the other with strawberries.
  3. Add a dash/pinch/sprinkle of cinnamon over the fruit.
  4. Combine the two  slices to form a sandwich or keep them open-faced.
  5. Pair with your coffee!

xxx – Sarah

 

 

Roasted Rosemary Basil Sweet Potatoes – Serves 6

Posted by The FitBonVivant in Food, Recipes, Nutrition Tips & More!

Happy Registered Dietitian Day!  Whoooohoo!  It is my 5th year celebrating this awesome day and reminiscing about my experiences in the field.  I’ve been blessed to have worked with and touched many lives for the better which is something I hope to continue for years to come.

This week has been busy but I’m still cooking at home and keeping recipes simple!  On Monday night I batch cooked sweet potatoes which are an awesome addition to so many recipes whether for breakfast, lunch, or dinner.  I often find myself adding these potatoes to salads, quinoa dishes, meat/fish entrees, and to morning meals.

Ingredients sans bacon.
Helllloooo bacon!
Post oven roasting 🙂

Sweet potatoes are loaded in antioxidants, vitamins, and minerals.  This awesome root vegetable when compared to its comrades; a few to name are yams, carrots, parsnips, radishes, provides us with the most beta-carotene which is a plant based flavonoid that provides powerful antioxidant properties.  The benefits of beta-carotene consumption include but are not limited to cellular damage prevention, reduction of cancers and/or decreased risk of heart disease, decreased interruption of bodily processes, and promotion of skin integrity/wound healing.

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Reverse Breakfast Bowl

Ingredients:

  • 3 large sweet potatoes; peeled, thinly sliced, then quartered
  • 2 sprigs rosemary, minced
  • 3 tbsp basil, minced
  • 1/2 tsp black pepper
  • 1/2 tsp red pepper flakes
  • 1 tbsp coconut oil or EVOO; liquid form/melted
  • 2-3 tbsp balsamic vinegar
  • 2 slices thick cut jalapeno bacon; diced

Methodology:

  1. Pre-heat the oven to 400 degrees Fahrenheit.
  2. On the stovetop cook bacon until both sides are slightly crisp then set aside to cool.
  3. In a large mixing bowl combine the sweet potatoes, rosemary, basil, black pepper, red pepper flakes, balsamic vinegar, coconut oil or EVOO, and cooled bacon – toss.
  4. On a parchment paper lined cooking sheet spread out the potatoes.
  5. Roast for 30-35 minutes until desired tenderness is achieved.
  6. Add to a meal or set aside for weekday/weekend leftovers!
    1. If you’re looking for inspiration, try my ‘Reverse Breakfast Bowl’ which includes roasted kale topped with potatoes, chicken sausage, and a poached egg.  This dish is my busy week go-to that is gluten and dairy-free.
  7. Dig in!

 

xxx – Sarah

 

Braised Short Rib with Butternut Squash Medley – Serves 2 + Leftovers

Posted by The FitBonVivant in Food, Recipes, Nutrition Tips & More!

Happy National Nutrition Month!  The theme is ‘Savor the Flavor of Eating Right,’ so let’s do that…  Delicacies.  Yes, all the fat.  I figure if you’re going to have something insanely good, the key is to add some healthy aspects.  So I did just that with ingredients looming in my refrigerator.  Wasn’t totally sure how it would work out but it did and I was in food heaven.

This craving for short rib started when I was salivating over the meat options at the local market.  I go to the Pearl Farmer’s Market which is held Saturdays and Sundays in San Antonio – if you’re all about local living/eating/shopping then this is right up your alley!

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In a nutshell, short ribs are calorie dense due to its protein and fat makeup.  They contain a high content of total fat specifically saturated fat as well as complete protein due to containing all essential amino acids.  I previously wrote about the relationship of saturated fat and heart disease – click here for more information.  Again, the key is to consume this protein in moderation since it is an animal fat which is a difficult thing to do, but necessary. 

Ingredients:

  • 2 cuts of short rib (see photos) – season with ground black pepper, and if desired, add some sea salt
  • 1# Brussels sprouts; halved or quartered with root removed
  • 1-2 cups butternut Squash; cubed
  • 1 medium yellow onion, sliced/slivered
  • 3 tbsp garlic; minced
  • 3 sprigs rosemary; minced
  • 2-3 shakes of dried thyme
  • 1/4 cup cilantro; minced (mostly for cooking but save some for garnish)
  • 3 cups beef broth
  • 1/2 cup red wine
  • 1/4 cup almond flour
  • 2 tbsp apple vinegar
  • 2 tbsp tomato paste
  • 2 tbsp olive oil (plus extra to grease pan)
  • 1-2 cups quinoa; cooked
Ingredeints
Just some of the vegetables
More vegetables
Seared Short Ribs

Methodology:

  1. Pre-heat oven to 375 degrees Fahrenheit.
  2. In a large, shallow pan, heat with a few drops of oil.  Add the short ribs and sear each side for 2-3 minutes then remove from heat.
  3. Using the same pan, add all vegetables and garlic then sauté until browned under medium-high heat for 10-15 minutes.
  4. Add the tomato paste, flour, oil, flour, beef broth/stock, and vinegar to the vegetables – mix well for about 10 minutes and then add the ribs.
  5. Cook until boiling is achieved then reduce to a simmer for 20-25 minutes.  Add the wine and herbs (rosemary, thyme, and cilantro) then cook for an additional 5-10 minutes.
  6. Remove vegetables and ribs from heat and cover.  Transfer to the oven for 2-3 hours to cook or until desired tenderness is achieved.
  7. Strain vegetables and ribs from the sauce and spoon off the fat.  Serve atop your desired portion of cooked quinoa and garnish with some cilantro.
    1. I like to say 1/2 cup quinoa is enough for women and 1 cup for men but really depends on your level of hunger.  Remember quinoa is a complete protein aka perfect for vegetarians.
    2. Best part of this is you have extra vegetables for the rest of the week so all you need is to add some protein which could be a vegetarian or meat option.
  8. Savor the flavor and dig in!
Before the oven…
After the oven!

xxx – Sarah

 

 

Fried Quinoa Stuffed Peppers & Coconut Lime Shrimp – Serves 4

Posted by The FitBonVivant in Food, Recipes, Nutrition Tips & More! and tagged with , , , , , , , , , , , , , , , , , , , ,

Back to the grind.  Spent the weekend brunching, laughing, and lounging.  I try to do bulk cooking on Sundays but I was a weeeee bit too lazy so meal prep day was moved to Monday.  Now I’ve got leftovers for all my lunches – perfect.

I’ll keep this educational piece short and sweet…  These recipes are super easy and the ingredients are good for you!  Yes, good for you.  The more variety, the better.  Think color, think antioxidants.  Lastly, these stuffed peppers are perfect for vegetarians – not only are they filled with varied vegetables but quinoa is a complete protein.  Not all complete proteins need to come from meat, poultry, or seafood!  However I wanted seafood so I put together the fixings for my favorite shrimp recipe.

Ingredients for the stuffing!
End result = stuffed peppers 🙂

Fried Quinoa Stuffed Peppers

Ingredients:

  • 4 colored Bell Peppers with the insides/core removed
  • 1/2 cup cooked quinoa
  • 1 whole egg
  • 1 large yellow onion, minced
  • 1/2 cup cilantro, minced
  • 1 cup green onions, minced
  • 1/4 cup peanuts, crushed
  • 1/2 cup carrots, shredded
  • 2 tbsp pineapple, crushed
  • 2 tbsp garlic, minced
  • SPICES (4-5 shakes):  Curry powder, tumeric, cumin, garlic powder, curry powder, red pepper flakes, chili powder, and ground black pepper
  • OPTIONAL:  Sea salt
  • Coconut oil – enough to coat a frying pan

Methodology:

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Line a baking pan with parchment paper.
  3. Heat a frying pan with coconut oil under medium-high heat.
  4. Add to the frying pan the following ingredients: yellow onion, cilantro, green onion, peanuts, carrots, and pineapple.  Sauté well for 5 minutes.
  5. Add the quinoa, egg, spices, and salt (if used).  Sauté for an additional 10 minutes.
  6. Remove the quinoa mixture from heat and stuff the pepper shells.  Place the bottoms of the peppers directly on the parchment paper and allow the insides to face up.
  7. Cook for 15 minutes then set on a plate for serving!
So basic – just five ingredients
Messy yummy mess of ingredients

Coconut Lime Shrimp

Ingredients:

  • 1# jumbo shrimp, fresh with the tails/shells removed (or frozen)
  • 1 cup unsweetened coconut flakes
  • 2 tsp ground black pepper
  • 2 limes, juice (the size of a golf ball)
  • Coconut oil to coat frying pan

Methodology:

  1. In a mixing bowl, combine all ingredients and mix well.
  2. Under medium-high heat add coconut oil to a frying pan.
  3. Toss in the shrimp mixture and cook until golden brown.
  4. Set aside for serving or add to the plate with the stuffed pepper – such an amazing combination.  Makes me want to go someplace tropical.
Mid attack with the knife then there was nothing

What else was on my plate?  I did add my usual staple of greens which tends to be either kale, asparagus, or Brussels sprouts.  As seen above, I added my Garlic Peppered Asparagus but unlike the linked recipe I did not add pumpkin seeds or Brussels.

xxx – Sarah

Thai Ginger Peanut Wings – Serves a Dozen+

Posted by The FitBonVivant in Food, Recipes, Nutrition Tips & More! and tagged with , , , , , , , , , , , , , , , ,

Super Bowl.  Wings.  Those two words represent American favorites that go hand in hand. I officially coin the Super Bowl as a free pass to indulge lightly.  Those football players are burning some serious calories and shedding sodium so it’s our duty to support them by eating!

Most of my friends looooooove wings, and I was going to a party, thus culinary thoughts went wild in my head.  This dish is filled with flavor and best of all is that none of it was sodium (salt) based!

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Did you know, too much sodium can lead to high blood pressure, fluid retention/water weight, thirst, puffiness around the eyes, and swelling to the extremities?  Maybe rethink the salt shaker next time OR do a ‘1-2’ count when using a shaker to prevent adding too much salt.  The 2015-2020 Dietary Guidelines for a Healthy Eating Pattern recommends consumption of less than 2300 mg of salt daily.  Here’s some food for a thought, a teaspoon (tsp) is equivalent to 2300 mg of salt.  No wonder there were times when I couldn’t bend my fingers or my eyes looked tired – I’m guilty of having a heavy hand with the salt shaker at times.  It’s a love/hate relationship.

Ingredients:

  • 4# chicken wings with the skin (dry with paper towels before using)
  • 1 large bundle of cilantro, minced (1 1/2 cup)
  • 1 large bundle of green onion (1 cup)
  • 1 cup raw peanuts, chopped
  • 4 tbsp chili powder
  • 3 tbsp ginger, minced
  • 2 tsp red pepper flakes
  • 2 tbsp tumeric
  • 2 tbsp powdered ginger
  • 2 tbsp coconut flour
  • 1/3 cup sesame oil
  • 3 tbsp ginger, minced/grated
  • 2 tbsp apple vinegar
  • 1/2 cup EVOO
  • 2 tsp black pepper
  • Juice of a medium lime (1/4 cup)
  • OPTIONAL or as desired: sea salt
Phase 1 of the Wings
Green Onion/Cilantro Topping
Phase 2 of the Wings
Super Bowl Ready!

Methodology:

  1. Preheat the oven to 400 degrees Fahrenheit.  In a large cooking pan (disposable tin) lay out the wings and top with black pepper.  Cook for 15 minutes.
  2. Separately under medium-high heat sauté the green onion, cilantro, coconut flour, sesame oil, EVOO, peanuts, garlic, ginger, lime juice, apple vinegar, and dry spices (chili powder, red pepper flakes, powdered ginger and turmeric).
  3. Remove wings from the oven and cover with the green onion and cilantro mixture.
  4. Cook in the oven for 30-40 minutes until desired texture/crispiness is achieved.
  5. Garnish with cilantro and/or peanuts prior to serving.  If your friends are afraid of life without salt – add it at your own discretion.
  6. Gooooo Broncos!

 

xxx – Sarah

Fudge Brownie Drops – Serves 5+

Posted by The FitBonVivant in Food, Recipes, Nutrition Tips & More! and tagged with , , , , , , , , , ,

I had the whole weekend to work on my letter of intent for doctoral school but…  I had a craving for brownies which took over my Saturday.  Whoops, yet so worth it.  I had lots of fun creating this recipe using what I had at home and did lots of tasting during (too much).  Best part is that these brownies are gluten and dairy-free aka WINNING.  

Unsweetened cocoa powder packs a bitter but powerful taste and is a pure form of chocolate.  This powder is packed with antioxidants called polyphenols which are also found in another favorite item of mine — red wine.  Polyphenols are known to help reduce cancers as well as lower blood pressure and effects of aging.  Cocoa powder is a natural stimulant thus if you need an extra boost in the morning – sprinkle some into your coffee or oatmeal!  Lastly, cocoa powder contains a natural antidepressant called phenethylamine that mimics the natural ‘high’ experienced post exercise.

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Ingredients:

  • 1 cup chocolate chips, melted
  • 1/2 cup unsweetened cocoa powder
  • 3 tbsp coconut flour
  • 2 eggs
  • 1/2 cup almond butter (or other nut butter)
  • 2 tbsp avocado, fresh
  • 1/3 cup coconut milk (light)
  • 1/3 cup coconut oil, melted
  • 6 large medjool dates, mashed with the pits removed
  • 2 tbsp coconut flakes (unsweetened)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp vanilla
  • Pinch of sea salt
  • Pinch of cinnamon

Methodology:

  1. Pre-heat the oven to 350 degrees Fahrenheit.  In a blender combine the melted chocolate, eggs, coconut oil, and coconut milk, then pulse well.  
  2. Fold in the remainder of the ingredients – cocoa powder, coconut powder, almond butter, avocado, dates, baking powder, baking soda, vanilla, and salt.  Pulse well until all the ingredients are one uniform batter.  
  3. Try to refrain from tasting so you have enough to actually cook!
  4. Line a cooking sheet with parchment paper and use a tablespoon to drop the chocolate batter.  Leave about a quarter sized space between each drop.
  5. Cook well for 20-25 minutes until you can insert a toothpick and remove it clean.
  6. Serve when trying to distract someone…  Works every time.  
Ready for baking!
Pack/seal in a mason jar!

xxx – Sarah

 

Berry Good Banana Bread – Serves 12

Posted by The FitBonVivant in Food, Recipes, Nutrition Tips & More! and tagged with , , , , , , , , , , , , , , ,

O-M-G.  I’m obsessed with this bread – I won’t lie but it’s almost finished and I made it like yesterday.  I’ve been playing around with flavors in my kitchen since the weather has been cold…  Then again, who am I kidding, it’s like 60-70 degrees in Texas.  My mom always made banana bread when I was a kid and frankly I needed a taste of home but sans the gluten and dairy.  Basically I changed my mother’s recipe and just kept the bananas.

Potassium.  It’s a very important mineral and bananas are loaded with it!  What does potassium even do?  Well, it’s a mineral that helps to keep your heart, nerves, and muscles working properly.  Thus when dehydrated many individuals chug energy drinks with potassium but sometimes its easier, healthier, and cheaper to opt for actual food sources.  Other good food sources of potassium include oranges, pomegrante, dates, tomato and tomato-based products, potatoes, winter squash, avocados, broccoli, dried/refried/baked beans, milk, nuts and seeds, and some salt substitutes.

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Ingredients:

  • 2 medium yellow bananas, ripe
  • 3 frozen bananas, defrosted
  • 2 tbsp light coconut milk
  • 3 whole eggs
  • 1/2 cup almond butter (or other nut butter)
  • 1/2 cup coconut flour
  • 4 tbsp coconut oil (+extra for greasing the pan)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp of vanilla
  • 1 or more tbsp cinnamom or pumpkin pie spice
  • Pinch of nutmeg
  • 1 tsp (or 1-2 grinds) sea salt
  • 1 cup fresh raspberries (or other berries)
  • 2 tbsp mini milk chocolate chips
Ingredients
Bottom banana layer
Time to add berries
Finished berry layer
Finished product with the special final layer

Methodology:

  1. Pre-heat the oven to 350 degrees Fahrenheit.
  2. Grease a loaf pan (or pan that is about 9×5 inches) with coconut oil OR you can line with parchment paper.
  3. In a blender combine the eggs, coconut oil, coconut milk, almond butter, 2 fresh bananas, and 2 frozen bananas.
  4. Fold in the coconut flour, baking powder, baking soda, cinnamon or pumpkin pie spice, nutmeg, and sea salt.  Blend all ingredients until mixture is homogeneous.
  5. In the greased pan pour half the mixture then set aside.
  6. Using a small bowl mash up the defrosted banana and berries.
  7. Evenly the mashed fruit over the mixture in the pan.
  8. With the remainder of the banana mixture, fold in the chocolate chips and mix, then pour over the berries.  Use a spatula to try and spread the mixture evenly.
  9. Cook for 60-70 minutes or until a knife/utensil can be inserted and removed clean.
  10. Allow to cool then serve with your finest tea, wine, or coffee.
  11. Bottom’s up!

 

xxx – Sarah

 

 

Vanilla Candied Brussels and Pistachio Peppered Beef topped with a Poached Egg – Serves 4

Posted by The FitBonVivant in Food, Recipes, Nutrition Tips & More! and tagged with , , , , , , , , , , , , , , , , , , , , , , , , ,

I can pretty much add an egg to everything…  And I do.   As previously mentioned, throw out the notion that eggs and their yolks are bad for you…  Totally yesterday’s news.

Egg yolks contain MORE nutrients than an egg white.  Egg whites have fewer calories and protein compared to the whole egg.  However the yolk provides extra protein along with micronutrients that include iron, phosphorus, zinc, and folate, and the fatty vitamins (A, D, E, and K).  The B-complex vitamins found in whole eggs include biotin, selenium, and choline which are crucial during the creation of the human nervous system as well as its maintenance throughout the lifespan.  

These are two incredibly easy recipes to make and/or keep for leftovers during the week.  As I always say, leftovers always taste best, plus you don’t have to lift a finger.  Basically I made both recipes and then consecutively layered them with a poached egg on top.  This can be made at breakfast, brunch, lunch or dinner…  Brunch was my poison of choice.

Topped off with a Poached Egg for the Win
Vanilla Candied Brussels
Pistachio Peppered Beef

Vanilla Candied Brussels

Ingredients: 

  • 1# Brussels sprouts, quartered
  • 1/4 cup balsamic vinaigrette
  • 2 tbsp vanilla extract
  • 1 tbsp ground black pepper
  • 1 tsp sea salt
  • About 1 tbsp/enough to grease a cooking sheet – coconut oil or EVOO

Methodology:

  1. Pre-heat the oven to 400 degrees Fahrenheit.
  2. Grease a cooking sheet with coconut oil or EVOO.
  3. In a mixing bowl combine the Brussels sprouts, vinaigrette, vanilla extract, and spices, then lay out evenly on the cooking sheet.
  4. Roast in the oven for 20 minutes or until desired texture is achieved (less than 20 minutes for more moisture or greater than 20 minutes for crispiness).  At the cooking half point, utilize a spatula and lightly toss the Brussels to ensure that all sides are cooked well.
  5. Remove from oven, set aside for use, or cool down and store.

 

Pistachio Peppered Beef

Ingredients:

  • 1# beef, ground (98% lean)
  • 1/2 cup yellow and red bell peppers, diced
  • 1 small yellow onion, diced and minced
  • 1/4 cup cilantro, minced
  • 1/4 cup pistachios (make sure all the shells are removed – you don’t want broken teeth)
  • 2 sweet potatoes, diced/minced/chopped
  • 2 tbsp garlic, minced
  • About 1 tbsp/enough to grease a frying pan – coconut oil or EVOO
  • Spices to taste (2-3 shakes):  Cumin, paprika, curry powder, red pepper flakes, garlic powder, and black pepper
  • Optional:  Salt

Methodology:

  1. Drizzle coconut oil or EVOO in a frying pan under medium-high heat.
  2. Toss into the frying pan onions, sweet potatoes, cilantro, and garlic, and mix well for about 3-5 minutes or until onions are golden.
  3. Add pistachios,peppers, spices, and ground beef to the pan.  Sautee for 10-15 minutes until beef is well cooked or has met an internal temperature of 160 degrees Fahrenheit (this is the minimum temperature set by the USDA to kill E-Coli).
  4. Set aside to add to a meal or cool down to store.

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Poached Egg

Ingredients:

  • 4 whole Eggs
  • 2 cups water or just enough to cover the egg
  • 1 tsp white vinegar
  • Pinch of sea salt

Methodology:

  1. In a saucepan bring water to a boil then reduce to a simmer.
  2. Add a pinch of salt and white vinegar.
  3. Drop one egg in and using a large spoon whip the water around the egg in circular motion until the whites are close to the yolk.  Cook for about 2 minutes then remove and repeat with the remainder eggs.
  4. Serve atop the layered Vanilla Candied Brussels and Pistachio Ground Beef.
  5. Don’t forget to poke the yolk for extra taste!

 

xxx – Sarah

Mad about Yolks

Posted by The FitBonVivant in Food, Recipes, Nutrition Tips & More! and tagged with , , , , , , ,

Many historical studies show that egg yolk consumption led to high cholesterol.  Rather the yolk is NOT the primary contributor for high cholesterol, it takes more than just egg yolks to cause high cholesterol.  What?!?  In other words, look at your lifestyle as a whole along with its various components rather than one particular area – what you eat daily (primary dietary cholesterol outlets include: saturated animal fats and full-fat dairy products), whether you smoke and/or drink alcohol, how you sleep, and levels of physical activity.

FullSizeRender_4If you have high cholesterol, consuming one whole egg daily in conjunction with a healthy diet, moderate physical activity, and sleep, does not warrant worry.  The 2015-2020 Dietary Guidelines does not specify the daily recommendation for dietary cholesterol but the Healthy US Style Eating Pattern recommends 100-300 mg daily (Key Elements of the 2015-2020 Dietary Guidelines).  Those with or at risk for high cholesterol should follow the proposed 100-300 mg range for dietary cholesterol consumption.  A whole egg has about 2/3 of this proposed cholesterol content.

 

Time to get crackin’ with those eggs whatever your fancy may be – sunny side up, poached, hard boiled, or scrambled.

xxx – Sarah

Wellness Travel Essentials

Posted by The FitBonVivant in Food, Recipes, Nutrition Tips & More! and tagged with , , , , , , , , , , , , , ,

If you’re anything like me – airports can be stressful when trying to stick to your meal plans or stay within a budget.  Let’s face it, $5.50-7.00+ for a 16-24 ounce water bottle is legit nuts.  Since air pressure can lead to migraines – I try to limit my sugar intake which would only aid and abet.   As a frequent flier fanatic, I’ve perfected my travel routine, and compiled some travel secrets that will help you to eat and drink like a champion.

  1. Reusable tumbler or water bottle (24 ounces+):  Most airports have begun to go green and offer water re-fill stations thus locate em and start walking!  This is a great way to save on expensive water purchases.
  2. Snack sandwich bags:  Great for portioning your food.  I always say – eat half on the departure trip and save the other half for the return trip.  These are some great items to toss/mix into sandwich bags:
    1. Beef or turkey jerky:  Great way to consume lean protein when on the road.  I opt for either the Whole Foods or Trader Joe’s brand of basic jerky.  I love the teriyaki versions but then that means more additives – so no.  Pick and choose your poison.
    2. Nuts:  I love pistachios that are shelled since they keep my fingers busy during the long flights.  Raw nuts are also a great option (almonds, cashews, pistachios, macadamia, etc.) if you’re doing work or want an easy munch.
    3. Plantain chips:  Great alternative to regular potato chips and are usually just seasoned with S&P – for these, I usually go to the bulk section of Whole Foods or buy the packaged version(s) from Trader Joe’s then re portion into a sandwich bag.
    4. Protein powder:  Pre-portion one full scoop for mixing later during the trip to help meet your protein needs if you are not a meat eater nor wanting to open up a can of stinky beans or fish.
  3. Protein bars:  I love nut/fruit bars especially those gluten and dairy-free.  When choosing bars opt for those above 5-7 grams of protein and less than 10 grams of sugar.  There are SO many out there but my favorites include: Kind and RXBAR.
  4. Sealed bag of cucumbers, basil, mint, or berries:  This is an easy way to make your plain water more ‘artisanal’ when on the road and not wanting to opt for powders such as Crystal Lite.

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Happy and Safe Travels Y’all!

xxx – Sarah