Eat on the Go for Less

Fabulous & Frugal


by Stephanie Berenbaum - August 16th, 2012

Healthy Travel Snack Options

Both Brandi and I have been traveling a ton this summer - and I find myself falling back into my old habit of spending a mint on airport "food". Not only am I wasting money, but I also feel like crap after downing a bunch of processed garbage. So I decided to look back on some very Fab & Fru advice we got last summer - and remind myself how to be a savvy travel snacker!

Snacking Advice from a Professional

Like so many things in life, a little prep work can go a long way. So, before Brandi and I both get on our next flight later this week, we consulted with personal trainer & health coach Christine Boutross. Christine gave us some Fab & Fru tips for snacking on the go - whether you're prepping for a crazy day of errands or traveling across the country…

Mind Your QTQs!

Christine has developed an easy way to remind ourselves of how to eat well on the go - she calls it the "QTQs" - which stands for stands for Quality,Timing and Quantity.

Quality: Aim to have the least processed foods available. The closer a food is to its natural state, the higher the quality.

Timing: Timing is crucial when eating on-the-go. Make sure you eat every four hours. If you're ravenous, you're far more likely to fall prey to the siren call of the drive-thru.

Quantity: It's easy to mindlessly chomp on chow when you're driving or bored at the airport. Take time to breathe and chew while you eat, so you can really feel when your body is satiated. Aim to eat to the point of feeling like you've refilled your energy stores, and then stop. You want your food to fuel you up when you're on the run, not slow you down!

Top Travel Foods

Ok, so in addition to prepping your regular cut up fruits and veggies, we wanted some new ideas of Fab & Fru foods to take on the go. Here are a couple of Christine's favorites:

  • Try an Ezekial sprouted wrap with organic almond butter and sliced dried prunes or figs for a sweet and filling treat!

  • Instead of carrots, try cut up Jicama for a refreshing change!

  • And instead of spending a bundle on overly sweetened trail mix at the airport, Christine says to make a batch of Home Touch Trail Mix - it's easy and delish:

Recipe: Home Touch Trail Mix

from www.integrativenutrition.com

Ingredients

2 cups almonds, raw

1 cup pecans

2 cups walnuts, raw

2 cups pumpkin or squash seed, raw

2 cups dried cranberries (unsweetened)

1 tablespoon olive oil (optional)

Directions

1. In a bowl mix together almonds, pecans, walnuts and seeds. Cover with water and soak overnight.

2. Preheat oven to 300 degrees.

3. Rinse and discard soaking water.

4. Add cranberries and add olive oil. Mix until everything is coated well.

5. Spread the mixture out evenly on baking sheet and place in the oven for about 20 minutes or until you can smell the roasting nuts and they start to turn a lot.

6. Cool and store in air-tight glass container.

So, we'd love to hear from you - what inspired - and healthy - snack choices do YOU bring along when traveling? Let us know before we leave tomorrow!


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