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
Directions
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.








Thursday, November 18, 2010

Night before NOLA!

The company is leaving on tour tomorrow to New Orleans! I always like to cook the night before I leave on tour because its always nice to have a home cooked meal before traveling where you never know what healthy food options will be available. Plus, it's nice to leave leftovers for my husband while I'm gone! Tonight I adapted a recipe from The Whole Deal magazine from Whole Foods.  Here's the recipe!!


Thai-Style Red Curry 
Ingredients
1 tablespoon canola oil
1 white onion, cut into 11/2-inch chunks*
2 to 3 tablespoons red curry paste
1 (13.5-ounce) can light coconut milk
11/2 cups low-sodium chicken broth
1 bag of Quorn Chik'n Tenders (or 3c. shredded turkey breast)*
6 carrots, chopped
1 (16-ounce) package frozen haricots verts (I used organic ones from Costco)
1 to 2 tablespoons lime juice

Method

Heat oil in a large pot over medium high heat. Add onion and cook, stirring often, until deep golden brown, about 5 minutes. Stir in curry paste and cook for 1 minute more. Whisk in coconut milk and broth, add  and carrots and bring to a boil. Reduce heat to medium low, cover and simmer until carrots are almost tender, 7 to 8 minutes. Uncover, stir in green beans and lime juice and cook until carrots are tender and curry is thickened and hot throughout, 6 to 8 minutes more.

Nutrition

Per serving (about 13oz/359g-wt.): 260 calories (110 from fat), 12g total fat, 5g saturated fat, 55mg cholesterol, 290mg sodium, 16g total carbohydrate (4g dietary fiber, 5g sugar), 22g protein
Tags: Budget, Thai, Asian       *adapted recipe from Whole Foods

Simmering on the stove...
The last of the summer tomatoes from our Topsy Turvy!
The final product!



Tuesday, November 16, 2010

My new Blog!!!

   I've always wanted to start a blog about my love of cooking and traveling! I don't have much time on my hands but I like the idea of learning something new. The blog universe is huge and I am enjoying figuring out how to build the site! Since my day job as a professional dancer keeps me traveling on tour throughout the US and Europe I will document my travels and findings! When at home I will focus on the wonderful weekends when I experiment in my kitchen!! Stay tuned.......until then, ciao!!!

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