Sprint 2 the Table

Appetites and Adventures

Orange You Glad Its Friday?

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Happy Halloween Friday!

In the spirit of The Great Pumpkin/Halloween (and the fact that I’m up to ears in work), here are some of my favorite orange food creations (click the image or title for the recipe!):

Orange for the A.M.

Apple Carrot Muffins

Carrot Cake Oatmeal 

Sweet Potato Greek Yogurt

Orange for the P.M.

Butternut Squash Drop Biscuits

Indian-Spiced Butternut Squash and Caramelized Onions 

 

Lentil-Stuffed Acorn Squash (ok, I realize it’s more yellow… but go with it…)

Sweet Potato Falafel

If I had just one orange item to make this Halloween weekend… I’d make the following soup.  It’s one of my Top 5 Favorite Creations.  That’s including desserts.

Butternut Squash-Apple Soup

Searching past recipes to write this, I realized I don’t make many orange desserts.  My friends do though!  Check out some of these awesome treats from the blog-world:

***

I just realized almost everything I ate yesterday was unintentionally orange.  Creepy.

What are some of your favorite orange/Halloween creations?

Who is doing something fun this weekend?  Tell me about it so I can live vicariously! 

Apple Pie Milkshake

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It seems that every fast food joint has turned fall desserts into milkshakes. 

Skip the fast food sugar-bomb and make your own (much healthier) version!

Apple Pie is fantastic a la mode… it’s only natural that is become part of the la mode.

Yes, my Apple Pie Shake is green.  If you haven’t tried it yet, now is the time to toss an avocado in your smoothie.  It adds to the creamy-milkshake texture and you cannot taste it.  (Recipe at the bottom of post.)

Breakfast:

To begin my WIAW, I had a post-workout Apple Pie Shake.  Perfect beginning to a warm fall day.

Words of shake-making advice:

  • Virtually anything can be frozen – including avocados and apples
  • Guar Gum is worth the expense – a little bit goes a long way and it makes the perfect shake texture
  • Don’t skimp on vanilla and cinnamon
  • Guard your apple when taking pic from your balcony

I only turned my back for a second when I heard a big “SPLAT.”  I looked around… where’s my apple???  Hmmmm… glance down… apparently my apple grew legs and jumped off my balcony.  It’s not that bad, apple!  

Odd craving for apple sauce…

Lunch:

Today’s lunch was gourmet.  By gourmet, I mean multi-course.

First a salad of arugula and spinach with carrots, cucumber, and a hearty scoop of chipotle salsa.  I love salsa as dressing.

Followed by my leftover “pasta” (spaghetti squash from this dish) and a quick batch of this tahini sauce.

Dinner:

I didn’t realize today was going to be a “make it again” day.  Typically I don’t repeat recipes… there are so many new ideas floating around in my head!

After the tahini sauce repeat, I re-made this Wild Mushroom Soup for dinner.  It was one of my favorites last winter – someone remind me to re-make dishes more often!

Don’t judge… brown food is impossible to photograph!

I made is almost the same way; however I did use fresh parsley and roasted garlic and added lentils for bulk.

Snacks:

It was a fun snack day!  In addition to my “OMG, I cannot get sick” Emergen-C, I tried a new product: Primal Strips.

It’s meatless vegan jerky made from seitan!

Observations:

  • 11 grams of protein
  • Only 3 grams of sugar
  • Ingredient list I can pronounce
  • Texture was a little weird (chewy, which I suppose is jerky-esque), but I got over it half way through the “strip” 
  • Loved the teriyaki flavor

Verdict: I’d definitely buy it again and would love to try other flavors!

Not pictured: I made another Apple Pie Shake as a bedtime snack.  Like I said, it’s a day of repeats.

 _____________________________________________________________________________________

Apple Pie Shake

  • 1/2 large apple
  • 1/4 large avocado
  • 2 scoops vanilla protein powder
  • 1 handful spinach (optional – but I swear you can’t taste it!)
  • 1 C unsweetened vanilla almond milk (or any milk-substance)
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp ginger
  • 7-8 drops NuNaturals Pure Liquid Vanilla Stevia
  • Shake of salt
  • Shake of Guar gum (optional, but helps create milkshake consistency)
  • Ice, to taste

Put it in a blender and blend until smooth!  Pour into tumbler and drink your pie.

I received the pictured Tervis tumbler as part of the FoodBuzz Tastemaker Program.  It didn’t influence the fact that my shake was fantastic, but it did keep it nice and cold while I took a million pics of it. 🙂

***

Voting is now open on Facebook for Delta’s Biscoff Bake-Off.  Pretty please vote for my Biscoff Cookie Dough Balls by clicking here and “liking” my entry.  You can vote 1x per day!!!

As always, check out Peas and Crayons to see the tastiness everyone else ate today!

What is your favorite dessert-gone-shake?

Do you have “go to” dishes you make regularly?

“Spaghetti” and “Meat” Balls

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Last fall I tried a new type of spaghetti.

Source: steamykitchen.com

Spaghetti squash.  It blew my mind.  Who knew you could make a vegetable act like a pasta?!  The best part is that you can make it in the microwave in under 10 minutes.

If you haven’t tried it yet, you should probably do so immediately.  It’s that fantastic.  This squash-pasta takes on any flavor – have fun with it!  I’ve been known to eat it for breakfast…

The air has a nice fall crispness to it, which only makes me crave an Italian classic: spaghetti and meatballs.  (Side note: I didn’t have a single meatball in Italy!)  Post-cleanse and post-Forks Over Knives watching, I have decided to limit my intake of meat and other animal products.  So how was I to have meatballs?!

The spaghetti already had a twist… why not go experimental all the way?

Pre-Saucing

And so, Tofu-Lentil “Meat” Balls were born.  I’m not going to lie – these aren’t a perfect match for the real deal, but they are good and added some nice bulk to the dish.

I used plenty of red pepper flakes, fresh parsley, and garlic to make it feel more Italian.  The addition of liquid smoke (found at Whole Foods) was awesome.

As if they weren’t healthy enough, I baked my balls rather than fried them in oil.  That may have been more a function of my not believing they’d stay together in the pan.

As I alluded to before, the key to good spaghetti squash are the accompanying flavors.  Use your favorite sauce here to make the dish pop!  Don’t be afraid to start with a jar and add capers, roasted garlic, basil, red pepper flakes, cheese… or whatever your go-to Italian flavors are!

While we’re on the subject of balls…

Source: benjerry.com

Did you see that some grocery stores are refusing to carry Ben & Jerry’s new brilliant creation: Schweddy Balls???  I guess I get it… but come on… kids aren’t even going to “get” the joke.

Say what you will, but those fudgy rum balls are good – Schweddy Balls is B&Js most successful special edition ice cream to date.

spaghetti-squash-and-tofu-balls-300x225

“Spaghetti” and “Meat” Balls

  • 1 spaghetti squash
  • 1/2 block tofu
  • 2 cloves garlic, minced
  • 1 T shallot, minced
  • 2 T parsley, chopped
  • 1/4 tsp red pepper flakes
  • 1/8 tsp liquid smoke
  • 1/3 C lentils (pre-cooked)
  • S+P, to taste

Preheat oven to 350.

Cut the squash in half (can soften in microwave first).  Remove the seeds.  Place in a glass baking dish, cut side down, in about 1 in of water.  Microwave for 7-8 minutes, or until shell is tender when pierced with a fork.  (You can also do this in the oven at 350 for about 45 mins.  I thought the microwave worked fantastically.)  Remove the flesh with a fork and place in serving bowl.

Meanwhile, crumble tofu into food processor or Magic Bullet.  Add garlic, shallots, parsley, red pepper flakes, and smoke.  Blend until just combined – you don’t want to make a paste, just to be able to form a ball.  Add lentils and stir by hand to combine.

Form 1-2 T size balls and place on foil or parchment paper.  Place in oven and bake ~20 mins, until balls begin to brown.

Serve with spaghetti squash and your favorite sauce!

Makes 2 servings.

***

Voting is now open on Facebook for Delta’s Biscoff Bake-Off.  Pretty please vote for my Biscoff Cookie Dough Balls by clicking here and “liking” my entry.  You can vote 1x per day!!!

What is the best “cold weather” meal you’ve made healthier?

What do you think of the Schweddy Balls controversy?  Overkill or being responsible?

Roasted Brussel Sprouts with Tahini Sauce

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If you follow me on Twitter, you may have noticed that I live in airports.

Last night I camped out in the St. Louis airport (side note: poor Cardinals 🙁 ).  I almost made the 5p flight.  I was the last one in when they closed the walkway door… seems like a sure thing, right?  Nope.  They made me walk right back out because they’d missed a scan and there were no more seats.  WTF?!

I had to wait another 2 hours for the next flight and didn’t get home until almost 11p.  Most of the time travel doesn’t bother me, and most of the time I love Delta… but it has been a long week and it’s super disappointing when you think you’ve made the flight.

All this to say it’s not going to be a wordy post day (this may be a relief after this marathon post).  I do have a fantastic recipe though!!

Brussel sprouts are one of the (many) things I eat now that I would have never dreamed of putting in my mouth growing up.

To say that I was a picky eater would be an understatement.

This dish would have my former self kicking me in the shins because I made a big batch of brussels and then I licked my plate.   (The only way I’d eat veggies as a kid?  Raw and swimming in ranch dressing.)  

I wouldn’t have eaten anything on this plate just 15 years ago: roasted tomatoes, lentils with fava beans (minus the liver and nice Chianti), and brussels with tahini sauce.

15 years later, I can assure you that these items are all absolutely delicious.  Look Mom, I’m all grown up!

The savory lemon-tahini sauce is perfect with the slightly sweet caramelized brussels.  A little paprika kick on the end and my taste buds are in heaven.

In conclusion, trust a former picky eater (that only adds credibility, right?) and try the brussels.  If you don’t like them, you can always add more sauce. 😉

Roasted Brussel Sprouts with Tahini Sauce

  • 1.5 C brussel sprouts, washed and halved
  • 1/2 tsp olive oil
  • Splash of apple cider vinegar
  • 1 clove of garlic, pressed
  • 2 T roasted tahini
  • Juice of 1/4 large lemon
  • 2 T water, or more until desired consistency is reached
  • 1 T fresh parsley
  • 1/4 tsp paprika
  • S+P, dash of salt to taste

For the Brussels:

Preheat oven to 400 degrees.  

Place the sprouts cut side down in an oven-proof pan with olive oil over medium heat.  Allow to cook until they begin to caramelize and turn golden brown.  Once browned, move pan to oven and continue to cook until the sprouts are just tender (~7-8 mins, depending on size).  Remove from oven and pour a splash of apple cider vinegar (or any vinegar) in pan to deglaze.

For the Tahini Sauce:

Mix together tahini, garlic, lemon juice.  Add water slowly, adjusting to reach desired thickness.  Add parsley, paprika, salt, and pepper to taste.

Drizzle brussels with dressing, sprinkle with a bit more paprika, and serve.  If in public, do not lick your plate.

Makes 2 servings.

***

I just got the new iPhone iOS system.  It rocks.

If you have an iPhone, have you downloaded it yet?  What do you think?

What do you love now that you wouldn’t touch as a kid?

Eggplant Rollatini, Vegan-Style

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That fact that I got back from Italy 2 weeks ago and still I cannot get enough Italian food is further proof that I was meant to be Italian.

 And that I should move there immediately.  Does anyone want to sponsor me?!

I’m not kidding.

Italians love eggplant, or melanzana.  It was one of the few readily available veggies on restaurant menus.  We learned the word melanzana quickly!

Source: agricultureguide.org

Remembering the delicious eggplant meal I had in Friuli, I decided to make a vegan Eggplant Rollatini this week.

Eggplant is at its prime in September/October, so get yours in ASAP!  To choose a good one, look for the following:

  • Firm and heavy
  • Smooth and glossy, free of blemishes
  • Stem and cap should be bright green
  • Press the skin – if it springs back quickly, it’s ripe

It’s an under-appreciated vegetable nutritionally speaking.  These pear-shaped, purple pieces of perfection are good sources of:

  • Fiber (you know you need it!)
  • Manganese
  • Copper
  • Thiamin (B-1)
  • Nasunin (antioxidant)

For this recipe I used this Tofu Ricotta from my Vegan Ricotta Pasta Bake in place of dairy ricotta.  My only modifications were to add an extra garlic clove, a tsp of red pepper flakes, and I used fresh parsley instead of thyme.

I swear to you Vegan Ricotta is good.  Try it – I dare you.

As easy as it is to make your own tomato sauce… I have to admit I started with a jarred base.  When I’m feeling especially lazy I add a jar to a warm pot as “doctor” it.  This usually means the additions of herbs (oregano and basil), red pepper flakes (never enough heat!), freshly ground pepper, garlic, and onions.  This time I also added capers for a little salty tang.

I was thrilled with how this riff on my Friulian meal came out.  The creamy “ricotta” was the perfect texture.  I loved how the lemon flavors from the ricotta came through and complimented the capers in my sauce.  Don’t skip the grilled eggplant.  It’s just as easy as baking and it helps prevent sogginess.

As with many saucy Italian dishes, it was even better the second day as leftovers.  Nom.

Eggplant Rollatini (Vegan)

  • 1 large eggplant, sliced lengthwise into ~1/3 in slices
  • 1 tsp sea salt
  • 4-5 large kale leaves, lightly sautéed
  • Tofu ricotta
  • Your favorite tomato sauce

Preheat oven to 375. 

Arrange eggplant slices onto wax paper.  Sprinkle with sea salt and allow to sit for ~15 mis to help remove excess moisture and bitterness.  Wipe salt off eggplant and pat dry with a towel.

Spray grill pan with vegetable spray and place eggplant slices in pan over medium-high.  Cook ~3 mins per side, until slightly softened and browned.  Remove slices from the grill pan and allow to cool.

Once cooled, line the eggplant slices with the kale and place 2-3T of ricotta on 1 end of each eggplant slice.  Roll up tightly.  Place the roll seam side down into a 8 by 8-inch pyrex dish.  Cover the rollatini with your favorite tomato sauce.  

Bake uncovered 15-20 mins, or until bubbling hot. Drizzle with good-quality extra-virgin olive oil and serve!

***

It’s 40 degrees this morning!  How did I go from getting sunburned Sunday to getting seeing frost today?!

What is your favorite veggie-tized comfort food?

Did the temps drop in your town… and are you ready for it?  I’m not!

Slow Food and Curried Butternut Squash Dip

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Remembering hurts sometimes.

Morning view from our B&B

Maybe I’m being a little dramatic… but I fell in love in the Piedmont region of Italy.  Specifically in Alba.

Our first day in the region was spent bumming around the small town of Alba.  Two important things to note about Alba:

  1. Ferrero (the company that makes Nutella) is based there
  2. It is most famous for its magnificent white truffles (tartufi bianco), which are in season from October-December

Therefore, the city smells of chocolate and truffles.  How could I not fall in love?

We took our time at the B&B sleeping in and getting ready for the day.  All of the train travel, 55 lb bag carrying, and late night arrivals were taking a toll!  We arrived in the city center just in time for lunch at one of the original Slow Food restaurants – Osteria dell’Arco.

Not familiar with the Slow Food movement?  Briefly, from their website:

Slow Food is a global, grassroots organization with supporters in 150 countries around the world who are linking the pleasure of good food with a commitment to their community and the environment.

To say that it was a religious experience would be an understatement.

To begin, I was THRILLED with my massive salad topped with perfect late-season tomatos, carrots, and yellow peppers.  The glass of Nebbiolo was pretty tasty too.

Insalada Mista

We ordered a Primi to share, followed by two Secondi.

The primi was so good it almost made me cry – gnocchi with shaved black truffles.  That was the lightest, fluffiest gnocchi that I have ever put in my mouth (and we ate quite a bit on this trip).  The sauce was perfectly creamy with a touch of salt – just enough to complement the earthy, rich truffles.

The following dishes were also excellent: Brasato di vitello al barolo (braised veal in Barolo wine) and an eggplant dish with red peppers and creamy lemony ricotta.

Check out the Slow Food plate!

Post-lunch explorations took us all over the city, admiring truffles, pastas, and various meats.

We wandered into one particular truffle shop and were admiring the jars truffle-laced goodies when I did something embarrassing.  I knocked a 25 Euro jar of anchovies with white truffles off the shelf.  It shattered onto the floor and the store filled with the aroma of truffles… which gave way to the less pleasant smell of anchovies.  Call me Grace.

I apologized profusely to the man working and mentally prepared myself to have to shell out the money for the merch.  much to my surprise, the man insisted I not worry about it and – since I wouldn’t stop apologizing – he gave me a piece of truffled chocolate!

To this day I’m not sure how the next part of this story came to be.  The man – Tomi – ended up talking to us for a bit.  We told him how much we wanted to have some good white truffles, which are hard to find on menus early in the season.  It turns out it isn’t uncommon for people to buy truffles to bring to a restaurant for dinner (BYOT), and he knew of a shop where we could buy them (with his 50% off discount!!!).  The really mind-blowing part is that Tomi offered to drive us to his friend’s restaurant in the neighboring town of Teriso for dinner!

How does this stuff happen to us?!

We decided to take our chances that he wouldn’t be a mass murderer (he wasn’t – he was a very nice Japanese-transplant to Italia) and accepted his generous offer.  Off to the store to buy truffles!

Clockwise: local hazelnuts, black truffles, white truffles, samples of various truffle spreads

You lick it, you bought it!

Our very own 0.26 ounces of white truffles

.26 oz of white truffles would normally cost about 100 euro.  We got it for 50.  That’s cheap compared to what you find in the States – I just heard that a local Atlanta restaurant is offering a white truffle pasta dish for $60.  Thanks Tomi!

Profumo di Vino has the coolest menu design I’ve ever seen!

Profumo di Vino’s chef/owner, Memo, offered a delicious tasting menu… all of which i can no longer name, but I’ll do my best!  ‘Scuse the nighttime low-quality shots.

2008 Elio Grasso Barbera d’Alba

Pumpkin mousse

Encrusted poached egg (post-cut) over a potato puree

Memo shaving our truffles over his olive-oil coated tajarin

Eggs, white truffles, and a phenomenal Hilberg Barbera d’Alba.

This was incredibly tender and moist… I think he said it was quail but it seems too big?!

Molten chocolate cake. Served with a side of jalapeno gelato.

Normal people might go home after all that.  We aren’t normal.

The whole kitchen came out to talk to us and we shared drinks with a staff from the following countries: Mexico, America, Sweden, and Japan.  There may have been a push-up contest involved.  Only in Italy.

Who needs a dose of health food after that smorgasbord?  Are you seeing why I need to cleanse?  LOL!  🙂

I had a little bit of butternut squash left over and wanted to eat it in a new way.  Remembering the Butternut Rosemary Hummus I made last spring, I decided on a dip.  Curried Butternut Squash Dip.

The curry and ginger flavors with the sweetness of the squash was delicious.  I enjoyed the whole dish with carrots, red bell peppers, and celery.  Then I cleaned the bowl with my fingers.

The garnish is simply roasted butternut squash seeds.  They are just like pumpkin seeds and super easy to make:

  1. Pick them out of the “guts” and give them a good rinse
  2. Spread them out and allow to dry overnight 
  3. Coat with a bit of coconut oil and cinnamon (careful not to get them too moist)
  4. Roast them in the oven on 325 for ~30 mins, stirring once or twice
  5. Allow to cool completely before storing in an airtight container

They make a great grab and go snack!

Curried Butternut Squash Dip

  • 1/2 C butternut squash, roasted
  • 2 tsp rosemary
  • 1 clove garlic, minced
  • 1 tsp olive oil
  • 1 tsp fresh ginger, minced
  • 1/2 tsp curry powder
  • 1/4 tsp red pepper flakes
  • Juice from a wedge of lemon
  • S+P, to taste

Place all ingredients in blender and blend until smooth.  Adjust spices and add more oil (or water) as needed.

Use as a dip for your favorite veggies and chips or as a spread on sandwiches or wraps.  Or simply eat with a spoon while standing over the blender.

***

I think the Piedmont recaps have been hard for me to begin because I’m still sad I had to leave.

Have you ever had white truffles?

What’s your favorite way to eat butternut squash?

5Ks, Forks, and Knives

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What’s the best way to get back into running?

Register for a 5K.

I was registered before I left for Italy and was nervous about racing one week after returning.  Rightfully so – this was a HARD 3.14 miles.  I haven’t been running because my knee is iffy and the top of my foot has started hurting.  I’m also just out of the habit.

Sunday at noon I laced up and headed to the park for the AIDS Walk and 5K.  It was a 1p start, but they were having some sort of issues and we didn’t start  until after 1:15p.  Did I mention that it hit 80 degrees yesterday?

We started uphill in the heat.  I was sunburned from the long wait (sunscreen is smart, even if it is October).  Official times aren’t posted yet but I didn’t PR.  I crossed the line at 24:39… so I’m thinking my official time is around 24:30.

That’s not a terrible time.  What is terrible is how hard it was for me to get that time… and the fact that I’m supposed to run 7 miles of a Marathon relay in 2 weeks, followed by a Half on Thanksgiving.  Time to end vacation mode and get  little more disciplined about running!

Post-run I participated in the AIDS Walk portion of the event.  It was really neat to see so many people come together for a great cause.

Adjusting to the cleanse this time has been much easier this time!  When I did it last year, I was tired and had a headache for the first few days.  This year I’m not missing meat at all and am enjoying the challenge of eating vegan on the cleanse.  The hardest part was not being about to enjoy a beer in the sunshine this weekend! 🙂

Saturday night, over-whelmed by disappointing football outcomes, I watched Forks Over Knives.  It definitely has me thinking.  The health benefits of a plant-based diet are undeniable.

While I’m not sure I could go the rest of my life without any animal products, I am going to make more of an effort to limit my intake.  On day 11 of the cleanse I’m supposed to add a serving of chicken or fish each day; however, I have decided to add tofu and tempeh instead.

Eating clean does make a difference.  I feel much better today than I did the last day in Italy after our shared 2 kilos of beef (not to mention the gelato, wine, etc.)!

Don’t get me wrong – I don’t regret it (that steak was incredible).  The trip was amazing and I love delicious food.  That isn’t something I can sustain.

Over the past 10 days my plant-based diet I have been able to keep my energy up while working an insane number of hours, traveling all week, and not getting as much sleep as I should have.  Cheers to plants.

Like I said, I am really struggling to get back into the swing of things workout-wise.  My muscles feel incredibly tight and I’m out of the habit.  A massage is in order!  I need to get back to writing out my weekly workout plan.  Having it in writing makes a big difference for me.

I am making an effort.  The intensity level isn’t where I’d like it and I’m struggling to run… but half the battle is getting out the door.  That, I have done.

Workout Recap (10/10-10/16)

  • Monday – 100 push-ups
  • Tuesday – P90X Ab Ripper X
  • Wednesday – Bike-Elliptical-Treadmill 30 min intervals, Legs, 100 push-ups
  • Thursday – Tris/Chest, 6 min plank sequence
  • Friday – 30 mins elliptical, 10 mins Bike, 100 push-ups
  • Saturday – P90X Kempo, Ab Ripper X, 100 push-ups
  • Sunday – 5K AIDS Run, 5K AIDS Walk, Yoga for Runners

***

Italy recap again tomorrow!  And a recipe – I made some tastiness this weekend. 🙂

Have you seen Forks over Knives?  What did you think?

What was the best part about your weekend?

Have Food, Will Travel

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It’s no secret that I travel A LOT.  I am a Consultant, so it is literally in my job description.  Good thing I like to travel – work or pleasure!  Last month I flew 17,140 miles on Delta.  That doesn’t even include my return from Italia.

Being that it’s such a big part of my life, I though I’d share some tips I’ve picked up for eating right on the road.

Top 3 Tips for Eating Right On the Road

1. Bring Airplane Snacks

Often on domestic flights pretzels or peanuts aren’t going to cut it for me.  I’m notorious for having to run through airports, leaving no time to eat meals.

I like plan ahead and bring carrot, zucchini, and celery sticks on airplanes for snack.  They can handle not being refrigerated for a few hours and are far better than a few peanuts (or nothing at all… I was shocked to discover that United doesn’t serve anything).  That PB packet was from leftover from hotel strategy #2 below.

For early flights I like to BYOB.  I’m usually scrambling to get to the airport at 7am and need to bring my own breakfast to the airport.  Sorry Delta, but Biscoff does not a breakfast make.

Sweet Potato Greek Yogurt

Yogurt will make it through security.  I recently enjoyed my homemade Sweet Potato Greek Yogurt on a 8a flight.  Also, remember to save your old yogurt containers for perfect storage when making your own.  It was soooo good.

Other BYO Ideas:

  • Various bars or granola – homemade or store-bought; I like to take my Banana Nut Bars
  • Fruit – apples, plums, and bananas all travel well – I find oranges are too messy and pears are too easily punctured
  • Trail mix – avoid the $6 airport bags and make you own with nuts and dried fruit from grocery store bulk bins
  • Sandwiches – sans meat if you can’t keep it cool; veggie wraps and PBJ travel well
  • Chocolate – I always have a bite of dark chocolate in my bag for “emergencies”

2. ASK Hotels for Healthy Food

Often the only healthy option on hotel breakfast menus is oatmeal.  When I order mine, I ask for banana or fresh berries as toppings in lieu of brown sugar and raisins.  Even though I always have nut butter with me, I ask if to hotel has any.  Many keep individual packages of peanut butter (pictured below) that I take with me for future use.

Sometimes I shake it up and order eggs.  If so, I request half egg/half egg whites and that they be cooked with olive oil or cooking spray instead of slathered with butter.  If there are veggies listed with other menu items (tomatoes, red pepper, spinach, etc.) I check to see if they can scramble those into my eggs.  This request isn’t always met, but it’s worth a shot!

Dinner can be more of an adventure.  Options are so limited in hotels!  Typically I order a salad with grilled chicken – easy on the salt and dressing on the side.  What is it with the over dressed, salty food?!  I also check to see what the seasonal veggies are and order a side of those too, preferably steamed.  With a glass of wine.

As I discovered this week on the cleanse, it’s especially hard to order dinner on a vegan diet.  Without the option of my go-to grilled chicken salad I had to think outside the box to get a substantial dinner.

Again, the idea is to ask for help.  Before calling down I read the menu to see what veggies they keep in-house.  Then I called and asked if the kitchen had brown and/or wild rice on hand.  Night one wasn’t such a success but…

The import thing is to be specific: the hotel line cooks aren’t going to be creative like you are at home.  Read the menu and know what veggies you want from, specify how much rice is a serving for you (sounds picky, but it’s better than being hungry), and asked that they bring the oil and salt on the side.  Know that may sacrifice on flavor, and circumvent that problem by asking for a side of red pepper flakes or herbs.

On night 2 this worked like a charm – my dinner was delicious.  Though maybe not worth the $40 the Ritz charged for it.

3. Bring Hotel Snacks/Condiments 

It’s a great idea to hit a grocery store once you arrive at your destination.  However, most of my work trips are 1-2 days and I don’t have time or transportation (I prefer to taxi vs. rent a car).  This makes it difficult, but not impossible to eat well.  I’m also lucky in that I can expense food on work trips.  Helloooooo room service!

All this to say I bring my own accoutrements to accompany my crazy requests mentioned in #2.

Tops on the “to bring” list is protein powder.  You can check with the hotel kitchen, find a coffee shop (99.9% make smoothies now), or locate a smoothie place.  They will be happy to make you a  smoothie with your powder just ignore the weird looks.  Before you leave home, pre-mix it with your favorite spice(s) (I always add cinnamon) for added flavor.

This trip I ordered 2 at a local St. Louis/Clayton coffee chain called Kaldi’s shop a block from my hotel – one for immediate breakfast consumption and the second one for a post-workout protein fix (sorted in the room fridge or in a bucket of ice if you don’t have a fridge).

Custom smoothie

Other must-haves on the road:

  • Fruit – good snack or breakfast in a fix
  • Nut Butter – to top your hotel oats or go with your fruit
  • Granola or Cereal – if the hotel has yogurt, this is a great topping; I carried my Biscoff granola all over Italy
  • Chia Seeds – use your fruit to make chia pudding in your room
  • Stevia – my vanilla-flavored bottle is less than 3 oz, so I carried it with my on the plan in case I had to get more creative with the protein powder… and I did…

The most creative hotel creation yet occurred yesterday morning.  I knew is was going to be hectic since my boss was now on the road with me and we had an early meeting and my room service oatmeal strategy wasn’t useful since oatmeal isn’t allowed on the cleanse.

I made an overnight breakfast pudding with my cinnamon-laced protein power and a banana from home.  Just be sure you remember to save a fork and glass from room service to mush up the fruit.

Hotel Overnight Breakfast Pudding

  • 1 banana
  • 1 T chia seeds
  • 1 scoop protein powder (pre-mixed with cinnamon)
  • 5-7 drops Stevia
  • Water, to taste

In a glass saved from room service, mush up banana with similarly obtained fork.  Stir in remaining ingredients, adding water until fairly liquid (the chia will soak up the excess overnight).  

Place in mini-fridge or in ice bucket overnight.

In the morning, stir and enjoy whilst patting yourself on the back for being so creative. 🙂

***

One more idea… if you’re taking a train in Italy, pack up some Prosciutto di San Daniele and bread sticks for the trip.

Do you bring snacks on the road?

How do you navigate not-so-healthy hotel menus and special dietary needs?

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