Food On The Road

 
 

One of the most heard challenges from experts is: “How do keep making healthy choices on the road, when I leave home?” As soon as you walk out of the comfort of your own kitchen, the rules change instantly. Temptations seem more tempting, scents more seducing, excuses easier to justify. 

 

Long distance flights, car and train travels are a culprit for many. The mind starts living its own life: will you skip your principles and just eat plane-food with the risk of feeling awful and sluggish at your destination? Will you stop at the next gas station and stock on pre-packed junk? It’s only this once, no?

 

Remind yourself of the importance of staying on top of your game, especially on the road, in different time zones, facing your event or a seminar you don’t want to miss out on. Here’s a customs-proof lunch box with a menu that will keep you energized, light and happy.

 

WHAT YOU NEED

 

A lunch box with 2 separate parts (preferably) 

A bamboo fork and knife or a pair of chop sticks per person

 

INGREDIENTS, ENOUGH FOR LUNCH AND DINNER

 

For the salad

 

Mixed lettuces, cut into bite sizes

Cucumber (very hydrating)

Julienne carrots 

Cherry tomatoes

Finely sliced fennel (for a fresh breath)

Some sprouts (even more hydration)

Some fresh cilantro 

A bit of parsley

 

For the vinegar

 

A few squeezes of lemon juice

A few squeezes of orange juice

1 TBSP of extra virgin cold pressed olive oil

A pinch of course sea salt

 

INSTRUCTIONS

 

Slice and cut up the vegetables of your choice (you can add anything you like)

Mix them gently with your hands

Squeeze the lemon and orange and pour the olive oil on top

Mix well with your hands

Place in your lunch box

 

FOR SOME CRUNCH WITH YOUR SALAD

 

Take some crackers that you made a week before or that you bought up front

Or buy some small sized raw bread that you prepare with some greens and raw cheese

Some almonds on the side for a snack

 

FOR THE WRAPS

 

Place 1 big green leaf per wrap on the cutting board

Put a grip of your sliced vegetables on top

 

DRESSING IN YOUR WRAPS

 

Blend together:

 

1 TBSP of your favorite nut butter

1 red jalapeño pepper, de-seeded

¼ c sesame oil

2 TBSP of extra virgin cold pressed olive oil

1/8 cTamari (is glutenfree)

1/8 c fresh lime juice

½ date (without pit) 

 

Flatter a spoon of the dressing on top of the vegetables in your wraps

Fold both ends to the inside, then roll it all together

 

Place your foods into your raw travel kit. You are ready to go.

 

TIP

 

Don’t take any dressings (customs don’t like them) but mix them sparingly under the greens

Mostly this box passes international and intercontinental customs

During your stay, you can easily refill your lunch box in any hotel room