I am so loving this – – The video alone makes this so worth the cost – then add on the environmental plus!
Eating well can be challenging on its own but eating well while on the go presents its own unique set of challenges. Luckily there are easy ways to reduce the likelihood of living on convenience store burritos and slurpees while on the road. Check out these tips to keep your eating habits healthy and your journey enjoyable.
The most effective way to maintain a healthy diet or even just access to foods while traveling is to plan ahead. Sturdy fruits like apples, bananas, and oranges travel well without any prep work or refrigeration. Vegetables like snap peas and baby carrots also hold up well when packaged in zip-top bags. Other fruits, like grapes, cantaloupe, or pineapple, and vegetables like carrots, celery, or jicama can be prepared at home and carried in small containers within a soft-sided cooler or ice chest (just make sure to refreeze the ice packs in your hotel room each night). Include items like beef jerky, tuna pouches, string cheese, Greek yogurt, fruit leather, and a refillable water bottle to ensure you have a healthy snack or mini meal close by whenever hunger hits. For years I have been a huge fan of the Lock & Lock brand of food storage products. I think I have mentioned them several times including when they come back full, rare but always a nice treat or during my party prep posts.
In fact – I think its the primary food storage product I have used for the last 15 years. With a silicone seal, locking clips and shapes that fit nicely into my bags and got me back and forther to Atlanta and Washington DC during my recent commute effort. They are my go-to “travel buddy”. While many of them came from QVC back in the day, they are now available on Amazon. These are a few of my favorite sizes; the Lock & Lock Plastic Food Storage Airtight Container Set (2300ml/78oz+1000ml/34oz+(180ml/6oz×2) is a good starter. I use whatever I don’t need for craft supplies. But at less than $20 they are a good all around set. Another good by is the Lock & Lock Water Tight Food Containers, 14-Piece Set it is a few dollars more at $29 but fills in the packable sizes. You can still find them on QVC (no affliliate links – just a good resource) and they often offer larger custom sets, such as the Lock & Lock 18-piece Storage Set. Oh and Lock & Lock often has a wide assortment of colors and sales – so they are the ones I will but for doggie-bags, this way I dont have to worry about getting them back.
By the way, they just aren’t for people food – Even Dino got some of the Storage Bins Food Storage Container with Flip-top that fits the medium bag of his food.
Dont forget that great recipe for the protein oakcake recipe I posted – those are perfect for travel plain or with jam and peanut butter on them. Freeze them the night before and by the time you are ready to eat them they will be thawed.
Look past the candy bars and toaster pastries and you will find an assortment of healthy (or at least healthier) food options waiting in the nearest vending machine. Most vending machines offer such nutritious snacks as nuts, raisins, trail mix, beef jerky, and sugar free gum. You can also find healthy versions of normally unhealthy treats, like dark chocolate or whole grain chips and crackers. While the packaged cookies found in vending machine are full of fat, sugar, and preservatives, Fig Newton cookies can tame a sweet tooth while providing a dose of real fruit, whole grains, and fiber. Some vending machines even offer bags of microwave popcorn that can be prepared in your hotel microwave. Many places are reaching out and trying to offer a wider range of vending machine options. While in Las Vegas recently, I even saw one machine that was chilled and had fresh fruit.
Instead of relying on restaurants and convenience stores for meals, seek out the nearest grocery store to find healthy food that is much cheaper than most restaurant fare. Many large grocers have a well-stocked salad bar where you can fill up on fresh fruits and veggies. Some even offer hot soup made fresh every day. Individual servings of meats, cheeses, yogurt, boiled eggs, or fruit cups are also available. Food from the grocery store is much cheaper than restaurant food, so do not overlook this option. When I was traveling I always checked to see where the closest Trader Joes was. While Whole Foods was a great option (but expensive) as well as the traditional grocery stores, I like Trader Joes sizes, and they often have ready to go sized meals perfect for the plane.
Eating healthy on the go requires a little forethought and preparation but can also save you both time and money. A little advance planning and finding healthy options at the vending machine and local grocery store can make your next trip a success.
Fermentation you say?
Yup. I got a rare chance to take a class on it. This one was on Fermentation, but first.
OK yes. I am “one of those” that when I get a new cookbook; I read it cover to cover. So there’s nothing better than getting a cookbook that actually has some storytelling in it. I finally got my copy of DeepRunRoots from A Chefs Life’s Chef and Author, Vivan Howard. All I have to say is it’s a good thing I had a full pack of post-it tabs! Oh and by the way- the cookbook is huge and very well done and worth every penny.
So, of course, that meant a morning was spent first finishing up another batch of DeepRunRoots version of watermelon rind pickles. My first batch did well, (which I Facebooked and Instagrammed but didn’t write here about but you can find via the hashtag #BiteTheRoad) but having used those bowling ball sized watermelons which will only make 4-5 jars. Those went pretty fast, and I also wanted some of that leftover liquid to simmer down further into a syrup for other uses this weekend.
Next on my “To Do’s” before I could get myself ready for Fermentation class
Was to knock out a few quick “gestures” for a few pals recovering from surgery; my fav lemon bundt cake converted to mini loaves drying. Many of you who read this, know I am a big fan of making a heartfelt and genuine gesture or appreciations. Be it a way of saying “thank you” or recognizing someone who went the extra mile or simply to cheer up a sick friend.
In this case, in addition to having someone home laid up post surgery, I have two other friends who also went under the knife (or laser as the case may be” and wanted to prepare a little something to send over. To be precise – my philosophy is either drop it off and go or mail it. When making a gesture like this, it isn’t supposed to be a way for you to take up the persons time with social stuff. It’s your making the effort to drop something off and not be in the person’s way by making them entertain you.
Now I keep a few recipes for precisely this. That meant a trip to the “tree” to get some lemons and I adapted my favorite lemon bundt cake into mini loaves. Now, this isn’t my recipe – it’s one of those from the folks at King Authur flour called Lemon Bliss Cake. They do it so well I don’t really screw with it. The batch recipe makes a huge bundt, two loaves or 4 mini’s. (Check out the recipe’s comments as many shared include some great tips). One lucky person is even getting a jar of the pickles.
When all that was done – it was time for fermentation!
Well, why not? I grew up seeing my Mom occassionally can and jar fruits, pickled eggplant and such but never really learned how. Last year I started to explore more about canning and pickling and decided why not learn more. A pal who has taken classes from the UC Master Food Preserver Program mentioned they were doing one on fermentation. What I liked most was it was hands-on and you got to take stuff home and all materials and supplies were provided, you just had to bring an apron. You can read more and see whats coming up here or the more San Francisco/San Mateo centric list here.
So bright and early Saturday morning we drove down to the Elkus Ranch Environmental Education Center for the class.
I have to say it was one of the best mornings I have had in a while. With some great volunteers and trainers from the Master Foor Preserver program and a small group of learners, we got down to business with making a huge batch of Kimchi, a jar of preserved Lemons (which I had already tried and written about last year) and a starter kit for making home-brewed Kombucha.
Oh yeah – if you are so inclined, the next Master Food Preserver Open House/Volunteer Recruitment is May 8th. I may be leaning towards doing the Master Food Preservers Introduction to Canning next myself. They can also be found on facebook: MFP Facebook
I got big Easter reviews at home today from the patient!
This is the text that I got while in the office, after prepping for this afternoons dinner and making sure that Paul got his coffee and Easter Ham Pie.
“The House of Dino has done it again. Chef Frank and sous-chef de cuisine, Shadow, have brought an Italian tradition into the 21st century. Their Easter Ham Pie is moist, salty, and creamy. All your favorite breakfast foods… eggs, bacon, ham…rolled up into one beautiful pie. Served warm or cold, it simply melts in your mouth. The crispy flaky crust holds the magic together. Just like your Italian grandmother made…only better. Well done, boys!
Later today we planned a very last minute meal with just a few pals doing a potluck. But since we had a ham a few weeks ago, I decided to go super simple with some baked ricotta & herb shells, meatballs, grilled sausages, and peppers.
Then as a surprise to Paul who has been out of the action of late. I test baked one of the recipes from the October 2017 edition of Milk Street magazine for Vietnamese Coffee Cake with Espresso Cream.
Overall a nice easy day with enough leftover for Monday and some treats the rest of the week.