Sunday, November 28, 2010

Travel Tips

 Being in airports and trying to eat healthy can be quite the challenge. Some airports have great places to eat but last week we were at the Denver International Airport in the Frontier terminal and a Quiznos salad was the only choice for lunch! However, you can plan ahead and bring your own food and snacks. I actually bought a kale salad from Whole Foods but forgot it at home.
  Here are some great ideas for healthy travel snacks:

  • Peanut Butter and Jelly sandwich
  • Almonds and cranberries
  • Cliff, Luna, Think Thin or Larabars
  • Emergen-C (Always carry this!!)
  • Laughing Cow cheese wedges with crackers
  • Instant Oatmeal (reusable bowl)
  • Starbucks Via instant coffee (sometimes better than the hotels coffee!)
  • Cut up apple slices spritzed with lemon juice

Or you could plan ahead of time and bake some of your own energy bars! I found this recipe in Oprah Magazine this summer! Enjoy!

   Sesame Fruit-and-Nut-Bars

    Servings: Makes 16 2-inch squares. Recipe from Oprah Magazine
  • 2 cups raw walnut pieces
  • 1 cup raw white sesame seeds
  • 1 cup dried tart cherries
  • 1/2 tsp. coarse sea salt , such as Maldon or Celtic
  • 4 Tbsp. raw coconut butter
  • 3 Tbsp. agave nectar or dark honey
Active time: 35 minutes
Total time: 1 hour, 35 minutes

Note: For long-term storage, these bars should be kept refrigerated. That said, a few will keep perfectly well at room temperature during a day on the go.

Preheat oven to 325°. Line an 8" square baking pan with parchment paper.

Spread walnut pieces on a rimmed baking sheet and toast in oven, shaking pan frequently, until walnuts just start to turn golden brown and smell slightly fragrant, about 15 minutes. Remove from oven, set aside in a bowl, and let stand until cool to the touch.

Repeat process with sesame seeds, toasting about 10 minutes and watching carefully so seeds do not burn. Remove from oven and let stand until cool to the touch. Transfer to a medium bowl.

Place walnuts and cherries in a food processor or blender. Process until nuts and fruit come together, coarsely chopped, to form a sticky ball.

Add nut and fruit mixture to sesame seeds. Add salt, coconut butter, and agave nectar or honey and mix, using hands, until well combined. The mixture should easily stay together when squeezed.

Press into prepared baking pan, forming a layer approximately 1/2 inch thick. Refrigerate until completely cool, about 1 hour. Cut into squares and serve.

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