One of our CSAware account managers, Angel Dobrow, spent the winter on a long road trip. She managed to work from a dozen states, while also dropping in on some of our CSAware farmers. She offered to contribute this month's recipe, one she developed on her trip.
Traveling can be an adventure, but so disruptive to one's eating habits, especially if you are used to 1) organic, 2) locally sourced, 3) home-prepared meals. Even just nachos from the microwave, it is your nacho recipe with your favorite chips. My husband and I are spending four months in the car driving from Minnesota to California to Florida, via Texas. About half of the travelling has meant hotel rooms and bedrooms with limited kitchen access. At one bed and breakfast stop the homeowner juiced breakfast for me one day, and then blended a green smoothie for me the next morning. I then realized that I too could improvise with a small blender and frequent shops at organic produce markets along the route, and make myself healthy and delicious breakfast 'meals.' Of course I use Local Harvest to find shops and farmer's markets and sometimes restaurants that serve ingredients I prefer to eat.
Now, I was going for the green smoothies, so I always started with the organic greens. My road blender is called a Magic Bullet and it travels very well. It could also handle apples, grapes, and berries depending on what was in season and available. I experimented with yogurt as the 'liquid', but it has to be kept refrigerated and frankly, made clean up more challenging. When I get home, and the snow melts, edible weeds from the backyard will go into that blender as well. Here is my base recipe. I found the greens lasted 2-3 days without refrigeration.
- 1 cup greens mix: kale, spinach, arugula
- 1 snack-size container pineapple chunks, in their own juice
- 1/2 cucumber, roughly chopped OR one small seedless orange
- Splash tap water
Shove all ingredients into blender, mix well. Yields approximately 1 cup of blended drink
By: | Apr 1, 2015 06:41 PM | Permalink
Great healthy breakfast! I am also doing the same by mixing in a jar coconut milk with 2 t.s. chia seed and reffrigerate it over night! Next morning it's like a yougurt. Top it with fruit or honey.
By: Susan & Don Sauter | Apr 1, 2015 01:01 PM | Permalink|
I find travelling difficult too when it comes to food, for all the reasons stated in the nice article. Here's an idea I came across that I'm still refining: travel with a smallish mason jar and oats. Night before you go to sleep, put 1/2 c. rolled oats and 1/2 c. water in it (also maybe 1/4 c. yogurt depending on the circumstances). Put in room fridge or a cool place. In the morning, if you can find a microwave (often in motel rooms now or in the lobby) heat (without metal lid of course!) for a couple minutes. With complimentary breakfasts (which I rarely eat) I often can find nuts, honey, peanut butter, raisins, a banana--whatever items you'd like to add. A decent breakfast on the road is had that agrees with me.
By: | Apr 1, 2015 12:34 AM | Permalink|
Thanks for sharing this! I'm on a business road trip now through all summer and I just added the Magic Bullet to my list and plan on making this my new breakfast. Thanks again!
By: | Mar 31, 2015 07:34 PM | Permalink|
This sounds really good to me and easy,Thank you and will post when I try it!!
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