Meal Solutions For Your Travels

For the past few days I’ve been getting ready for my company’s National Conference in Chicago. Wondering what to wear, what to bring. But I never thought about what to eat while I’m traveling. Sure, once I get there, but since I’m leaving in the early morning and not arriving until the afternoon, I’ll still need some sort of nourshment along the way.  Now that airline carriers charge so many extra fees, lots of people have resorted to bringing their own snacks and meals.

It’s very easy to take a little bit of time to prepare your own food for a plane trip. Bringing along healthy ingredients like vegetables and grains are very portable and they can be prepared in so many savory ways. Rather than eating foods like chips, candy, try a recipe like this that’s satisfying and delicious.

Just pack ahead and keep everything refrigerated until you go. There are small enoughinsulated lunch bags with freezer packs that will keep your meal fresh.  Tip: If you freeze a small individual container of yogurt the night before, you can than use that for added coldness, as well as a healthy snack once it thaws. Happy travels…………..

 

bulgur-salad-ck-686185-l

Fresh mint gives this dish a pleasant aroma. Dried cranberries offer a hint of sweetness. Use any other dried fruit you like in their place: Try golden raisins, currants, dried cherries, or chopped dried apricots.

Yield

3 servings (serving size: 1 1/4 cups)

Ingredients

  • 3  tablespoons  fresh lime juice
  • 1  tablespoon  extravirgin olive oil
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  ground cumin
  • 1/4  teaspoon  ground coriander
  • 1/4  teaspoon  freshly ground black pepper
  • 2  cups  boiling water
  • 1 1/3  cups  uncooked bulgur
  • 1/2  cup  matchstick-cut carrots
  • 1/3  cup  dried cranberries
  • 3  tablespoons  slivered almonds, toasted
  • 2  teaspoons  chopped fresh mint
  • 1  (15 1/2-ounce) can chickpeas (garbanzo beans), drained

Preparation

Combine first 6 ingredients in a large bowl, stirring with a whisk; set aside.

Combine boiling water and bulgur in a large bowl. Cover and let stand 20 minutes or until liquid is absorbed. Add bulgur, carrots, and remaining ingredients to juice mixture, and toss well to coat. Cover and chill.

Nutritional Information

Calories:
451 (22% from fat)
Fat:
11.2g (sat 1.1g,mono 6.5g,poly 2.9g)
Protein:
13.8g
Carbohydrate:
79.3g
Fiber:
18.2g
Cholesterol:
0.0mg
Iron:
3.7mg
Sodium:


Related Posts

Recipes

Recipes

Recipes Index With my tips, experience, and recipes, as a busy mom and health and fitness coach, you’ll know exactly how to feed your household for the week (or longer), make one trip to the…

Noel’s Kitchen Tips Weekly Family Menu

Noel’s Kitchen Tips Weekly Family Menu

Noel’s Kitchen Tips Weekly Family Menu These menus are a collection of my family mealtime recipes created by using the simple method of meal planning. To create a weekly or even monthly menu…



Leave a Reply

Your email address will not be published. Required fields are marked *

*


%d bloggers like this: