I’m off to NY next week for a quick work trip and I’m already plotting what edible goodness will be in my carry-on! Do you do this? I get so hungry when I travel and can almost never find anything worth eating in airports- and there’s nothing worse than being tired, hungry and far from home! It’s the quickest way to turn me into a hangry monster! So here’s what I’m bringing on this trip and a little bit about why. There’s also a recipe at the bottom for that quinoa salad. Hope this helps on your next adventure! xx- Sarah
A JUICY NAVAL ORANGE: Planes are dry, right? And oranges are juicy- the good ones anyway. Which means they’re hydrating. They’re also full of vitamin C, which is so helpful when you’re in a germ incubator for 6 hours! Most importantly- they taste so fresh and so sweet. Yum.
BLUE DIAMOND OVEN ROASTED ALMONDS: As my acupuncturist has been telling me for months, protein is important for energy! Almonds are a great source of protein. They’re also crunchy and fun to munch on while watching episodes of Mad Men on your phone. I don’t know about you but I get crazy munchies while flying.
HEALTHY QUINOA SALAD: I need a proper meal when I’m traveling otherwise all of the snacks in the world are no good to me. I also need one that’s not super heavy, that provides some good nutrition, that holds up out of the fridge and still tastes amazing. Recipe for this one after the jump!
DRIED APRICOTS: I like to alternate bites of apricot and almonds. I think that’s reason enough to pack a handful!
DRIED MANGO: Maybe it’s boredom, maybe it’s the brain energy I expel creating elaborate fantasies (in my head) about my fellow passengers and their destinations. I don’t know, I just know I want to eat a lot of things that are yummy. And mango slices are such a treat!
RELAX TEA: Crying babies are stressful (no offense crying babies, I know you’re stuck on a plane with plenty of reason to be upset about it!), cold airplanes are uncomfortable, dehydration is terrible. Relax tea makes all three of those things a little better.
APPLE GRANOLA: This will serve as a morning snack, one that I can draw out for a looonnnnggg time. Helpful when I’m waiting to board!
NOT PICTURED: SO MUCH WATER I WILL ESSENTIALLY HAVE CONSUMED A LAKE BY THE TIME I LAND
This post was produced in partnership with Blue Diamond Almonds, all thoughts and opinions are my own!
- 2 1/2 cups cooked quinoa
- 1 pint of cherry tomatoes
- 1/2 medium cucumber, peeled, quartered and chopped- seeds removed
- 1 heaping cup of kalamata olives, pitted and sliced in half
- 4 tablespoons chimichurri sauce (recipe here)
- Preheat oven to 300 degrees.
- Rinse and cut tomatoes length wise.
- Place tomatoes on baking sheet and roast for 30 minutes.
- In a large mixing bowl combine tomatoes, quinoa, cucumber, kalamata olives and chimichurri.
- Mix well, add additional chimichurri and salt to taste