Posts Tagged ‘airplane food’

UPCOMING CLASS-

What Can I Do With All These Veggies?  (See other classes and events)

Thursday, July 15, 6-8 pm Whole Foods Market, Cool Springs

Free Class
‘Tis the Season for Tomatoes, Cucumbers, Zucchini, Green Beans, and Peaches galore. Join Phil & Celeste Davis of The Wellness Workshop as we cook up simple and tasty recipes using these seasonal veggies. Watch, taste and learn as we create a delicious summertime juice, salad, soup and dessert using local, seasonal veggies and fruits.  Local and in season is the best way to eat for a strong body and a clear mind.  This free class is sponsored by Whole Foods Market and The Wellness Workshop.

___________________________________________________________________________________________________________________________________________

These are from our Whole Foods Class, Thursday, June 24!

If you wait until you are on the road or at the airport to think about food you will be eating food that is detrimental to your health.  Here are some quick and easy foods you can make ahead for the lake, beach, car or plane trip.

IF YOU ARE TAKING FOOD ON A PLANE REMEMBER THE GEL/LIQUID RULE IS 3 ounces.  They will not let you take any liquid that is not in a clear container.  This would include any type of nut butter, hummus or yogurt.

As long as your food is 3 ounces and in a see through container you are OK.  You could also make a wrap or sandwich with the hummus or nut butter.  These snack bars are good meal replacements when accompanied by fresh veggies.

******************************************

Chewy Granola Bars,

Adapted from the Vegetarian Times, July/August 2007

2 ½ cups organic old fashioned rolled oats

3/4 cup whole grain spelt flour

¼ cup whey or raw protein powder

½ tsp baking soda

½ tsp salt, divided

2/3 cup chopped dried apricots

½ cup Enjoy Life mini chocolate chips

½ cup chopped walnuts (or any nut)

1 cup Rapadura or Sucanat

½ cup maple syrup

½ cup raw almond butter

¼ cup coconut oil

2 large egg whites

Preheat oven to 350 degrees, spray 9×13 pan with grape seed oil spray.

Combine oats, flour, baking soda and 1/3 tsp salt in bowl.  Stir in apricots, chocolate chips and walnuts.

Beat Rapadura, maple syrup, almond butter, coconut oil and egg whites with electric beater until smooth.  Stir in oat mixture

Spread in 9.x13 pan, pat down firmly.  Sprinkle top with remaining salt.

Bake 30-35 minutes until firm.  Cool 20 minutes before slicing into bars.

Store in air tight container.

Per square: 202 calories, 4 gr protein, 8.5 gr total fat, 29 gr carb, 97 mg sodium, 2 g fiber, 14 gr sugar

***************************************

Nutty Power Bars

My version of a recipe from http://www.elanaspantry.com/power-bars/

an excellent source for gluten free recipes.

Makes 20 bars, a serving is one bar.  These are high in fat and calories but great for an energy boost when you are playing outside or involved in a sport.

½ cup cashews

½  cup pumpkin seeds

1/3 cup brazil nuts

1/3 cup almonds (soak first)

1/3 cup hazelnuts
1/4 cup golden flax seeds

1 cup organic gluten free rolled oats
½ cup unsweetened shredded coconut
½ cup raw almond butter
½ teaspoon celtic sea salt
½ cup unrefined extra virgin coconut oil
4 drops stevia
¼ cup raw local honey or maple syrup
1 tablespoon vanilla extract
1 cup Enjoy Life! gluten free mini chocolate chips

1. Grind flax seed in magic bullet until fine
2. Place nuts, flax meal, shredded coconut, almond butter and salt in a food processor with S Blade
3. Pulse briefly, about 10 times to a very coarse chop
4. In a small sauce pan, warm honey or maple syrup to a slow boil
5. Remove from heat and add coconut oil, stir to melt
6. Remove coconut oil from stove, stir Stevia and vanilla into oil mixture
7. Add coconut oil mixture to food processor and pulse until ingredients form a coarse paste
8. Press mixture into an 8 x 8 glass baking dish
9. Cut into squares, you should get 20 out of this recipe, they are not huge.
10. Chill in fridge 1 hour, until mixture hardens
11. Melt Enjoy Life chocolate chips over a double boiler just until melted.
12. Spread melted chocolate over bars, rescore the cut lines in the chocolate.  The bar should harden right away but you can put it back in the fridge to harden.
13. Store in refrigerator or freezer.

*************************************

Raspberry Pineapple Limeade

Makes 1/2 gallon. This juice is high in natural organic sodium, necessary for hot summer days.  It is also a high electrolyte juice, a much better choice than gatorade or kool aid.  Make a big batch and freeze it, as it thaws drink it like a slushy.

1 cup lime juice

1 cup raspberries

1 cup pineapple

5 cups water

¼ cup honey (to taste)

Stevia to sweeten it up if necessary

Juice limes, berries and pineapple, stir in water and add honey and stevia to desired sweetness.