Eat This – Travel Food

Posted on June 3, 2013 by

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By:  Samantha Ray

Tis the summertime season of long days outside and weekends away.  These travel foods can help you navigate and plan for successful excursions.  Taking food with you can be EASY if we pre-plan.  There are so many simple foods to pack in a cooler to keep yourself properly fueled with clean food even when not at home in the kitchen.  Whole fruit, fruit salad, potato salad, chicken salad, sliced chicken breast, canned tuna, hard boiled eggs, smoothies, mixed berries with protein powder mixed in (strawberries/blueberries w/GT chocolate protein is a favorite!), protein bars, etc.  Keep it simple and easy.  I can not emphasis enough the importance of carrying around a small cooler to pack your food. Here are more recipe ideas on what to pack in your cooler:

Orange Julius Smoothie
1 banana
1 orange
1 scoop GT vanilla whey
This is my absolute favorite smoothie!  Easy and a great sensation for the taste buds.
Instructions:  Put all ingredients in blender and blend until smooth.  No water needed if using fresh fruit.

Cameron’s No Potato Salad
Make this recipe using the same kinds of spices or ingredients that you enjoy in potato salad – in fact, that is important for the success of this dish. Follow it the way it’s written and you’ll enjoy it this way, too! You can steam or roast the cauliflower. I like the flavor of it when it’s roasted – plus it’s easier than steaming.

2.3 oz GT All Good Mayo
1 TBS dill pickle relish
1 head cauliflower
2 celery stalks, diced
2 eggs
1 TBS mustard
2 oz onion, diced
.25 tsp cayenne pepper
.5 cup red bell pepper, diced

Instructions:
(Using fresh ground pepper to taste) Break the cauliflower into little bitty florets about .5 to 1 inch (important!). Scatter in a baking dish and roast at 375 for about 15 minutes until cooked. (alternatively, you can steam them but don’t let them get too soft!) Allow to cool. Gently toss all ingredients and refrigerate. Garnish with fresh parsley.

Carrot Apple Salad
Light & enjoyable, great for making ahead and keeping on hand.

1 apple
2 cups carrots, grated
3 TBS fresh lemon juice
2 TBS black raisins

Instructions:
Grate carrot; finely dice apple. Toss with raisins, stevia, and lemon. Refrigerate or serve immediately.

Chicken Salad Wraps
Delicious; easy to make ahead; easy to travel with Add curry powder if you like it spicy!

1 apple
.25 cup celery
8 oz cooked chicken
1 TBS fresh lemon juice
.25 cup onions
.25 cup red bell pepper
3 TBS GT All Good Mayo

Instructions:
Chop cooked chicken breast. Dice onion, celery, red pepper and apple fine. Add to chicken. Moisten with Veganaise and added lemon juice; season with black pepper. Divide into 4 portions and wrap each in a butter leaf or two. Serves 2.

Mariah’s Meat Cupcakes
Fast food. These freeze well, travel well, and are delicious hot out of the oven, cold, or warmed up. Any combination of ground meat will work well.

3 eggs
1 lb ground emu
2 lbs ground turkey
2 cups onions, chopped
.5 cup fresh parsley

Instructions:
Lightly oil a 12 cup muffin tin with extra virgin coconut oil. Preheat oven to 375. Mix all ingredients. Use 2 TBS of salt free seasoning. Divide among 12 oiled muffin tins (about 5 oz meat per cup). Bake for 20-25 minutes, until firm and browned. If you like, you can spread tomato sauce on the top of each meat cake before baking.

Chocolate Yam Protein Bars

This is a good combo of protein/carbs/fats, and can be a ‘meal in a bar’ in a pinch. Feel free to sub out spices, flours, and sweeteners to suit your individual circumstances. Using 2 tsp baking soda per the recipe creates a more cake like texture, while reducing to 1 – 1.5 tsp creates a denser, more brownie like texture that holds up better for travel.

.5 cup almond flour
1.5 cups unsweetened applesauce
2 tsp baking soda
.25 cup raw carob powder
1 TBS ground cinnamon
.25 cup coconut flour
1 egg
6 scoops GT chocolate whey protein powder
.5 cup raw honey
1 TBS vanilla extract
1.3 lbs yams, cooked

Instructions:
Bake, peel, and mash yams. Add remaining ingredients to mashed yams and mix well. Add mixture to a lightly greased 9×11 baking pan, and bake at 350 for 20 – 25 minutes.

Nut Protein Balls
.75 cup almond butter
.5 cup raw almonds
1 TBS organic apple butter
.25 cup dried shredded unsweetened coconut meat
56 gram raw honey
.25 cup flaxseed, ground
3 scoops GT chocolate whey protein powder
.5 cup raw sunflower seeds
.5 cup raw walnuts
Great for backpacking, camping or other outdoor fun!!

Instructions:
Soak nuts and seeds, except flax overnight. Rinse and process in food processor. Add ground flax, almond butter, protein powder, apple butter, and coconut. Mix well. Roll into balls and serve. They can also be dehydrated and frozen. One serving is one ball

Posted in: Eat This!