Eating Well On the Go
This guest blog post is written by OnPoint Nutrition, a team of Registered Dietitians and Nutritionist who specialize in one-on-one virtual nutrition counseling.
Staying on track and continuing to eat nutrient dense foods while traveling/on vacation can be a struggle for sure. Of course, you can treat yourself here and there but you don't want to offset all of the progress you've made. My biggest travel hacks are to ALWAYS pack a lunch/dinner (airplane and airport food is not the easiest to navigate), fill your carry-on with healthy snacks and if it's an overnight flight, consider bringing breakfast (instant oatmeal works wonders).
Our go-to recommended snacks are fruit, trail mix and energy bites!
Peanut Butter Chia Energy Bites
2 1/4 cup quick oats
1/2 cup natural peanut butter
3 tbsp pure maple syrup
2 tbsp coconut oil, melted
1 tbsp chia sees
2 tbsp water 2 tbsp dark chocolate chips
Pour all ingredients into a large bowl and mix well. Roll into bite sized balls - makes about 20.
Store in freezer, package in zip-lock bag for travel.
And for those of you who don't have a vacay planned yet, we've got you covered with a few plant-based recipes to try out this month!
1 box @eatbanza rotini
2-3 cups broccoli florets
1 tsp olive oil
1/2 cup vegetable stock
4 cloves garlic, minced
1 tbsp chili flakes
Salt + pepper, to taste
1/2 cup shredded (vegan or regular) Parmesan + more to top
Steam broccoli until well done. Cook pasta according to instructions on package. In a large pan, heat olive oil, add garlic and chili flakes, stirring often to avoid burning. Add cooked broccoli and mash broccoli into smaller bits. Add vegetable stock and let simmer for a bit. Add in pasta and stir to coat. Add cheese and season with salt, pepper and any other desires seasonings.
Veggie Bolognese - served over zucchini noodles
1 tbsp olive oil
1 cup chopped yellow onion
1 cup chopped celery
1 cup chopped carrots
1 cup vegetable stock
1/2 cup dry red wine
4-5 cloves garlic, minced
1 package @traderjoes beef-less ground beef
1 can crushed tomatoes
1 jar marinara sauce
Salt, pepper, chili flakes, Italian seasoning, nut meg, to taste
In a large pot, heat olive oil, add onions, celery and carrots. Cook until veggies are fragrant and soft. Mix in garlic and beef-less crumbles. Add wine and vegetable stock, bring to boil. Add seasonings, reduce to simmer for 20 minutes. Add in tomatoes and sauce, adjust seasonings as needed. Reduce heat and simmer for another 10+ minutes - as long as you’d like. Serve or store in refrigerator or freezer.