Healthy Travel snack ideas for upcoming holiday period

With my holiday rapidly approaching, I am thinking about travel snacks and healthy options. I’ve expressed some anxiety about my diet and routine suffering, and there are definitely some VERY unhealthy options in terms of travel food – whether it be airports, or on the road. It’s easy to not even try being health, but with the holiday season approaching I thought I would write about some healthy options.

 

Obviously – fruit. You can pre-cut it if that’s easier, but what better packaged option then a piece of fruit?

Yoghurt – A small portion sized container filled with some full fat greek yoghurt portioned out has an added bonus of probiotics which can help if you get uneasy in your stomach while travelling. I would get the small serves from a supermarket, but trying to find one that ISN’T REDUCED fat, and naturally flavoured is practically impossible. Plus, some of the sizes are more then 1 serve, so I bought these little stay fit containers, you freeze the lids to keep it cool, and you’re set.

 

Nuts – a small serve of nuts or trail mix is so handy to have, again you need to be aware of portion sizing, but they’ll help keep hunger and cravings at bay until you can get a proper meal.

Homemade muesli bars – I am making some with oranges and a little chocolate drizzled, yummm. There are some good natural bars you can get if you don’t feel like making them, I just don’t want something with too many additives.

I did consider some beetroot chips, organic and blah blah, but the sodium was ridics in them.

 

Because I am road tripping, I’ll also pack some crackers, like Vita-weats, or Ryvitas, with some avocado, or tuna that I can put together on the go for a bit more of a meal-y snack.

 

 

 

Clean Eating – Dips

I love dips, they’re great to serve to guests, with some rye mountain bread wraps, cut up and toasted, or to add flavour to eggs and chicken, which when you eat a lot of sometimes need that something extra to prevent your diet from becoming monotonous.

Beetroot Dip

425g can Beetroot slices, drained

1 tsp Ground Cumin

⅓ cup Natural Yoghurt

Method

Blend all ingredients until smooth.

Tzatziki

¼ cup Greek Yoghurt

4 Cucumbers, grated

2 Tbsp lemon juice

¼ cup mint leaves, chopped finely

¼ cup dill leaves, chopped finely

Method

Combine yoghurt & juice in a bowl. Add remaining ingredients & mix.

Guacamole

1 Avocado, mashed

1 Tbsp Greek Yoghurt

1 garlic clove, crushed

¼ red onion, diced

Lemon juice

Salt, pepper & chilli (to taste)

Method

Combine all ingredients.

Hummus

400g chickpeas

2 Tbsp unhulled tahini

¼ cup lemon juice (approx 1 lemon)

1 tsp ground cumin

½ tsp ground coriander

1 clove garlic

2 Tbsp water (or more)

salt & pepper (to taste)

Method

Put everything (except salt & pepper) in a food processer & whiz. Add salt & pepper to taste.

Spinach Dip

1 container cottage cheese, or cup of greek yoghurt

1 cup frozen spinach, thawed

1 can water chestnuts

½ red onion, finely diced

½ cup parsley

2 cloves garlic, crushed

½ tsp salt

Method

Using a blender, blend cottage cheese until smooth & creamy. Put cottage cheese in a large mixing bowl & add all other ingredients, mix until well combined. Store in fridge.

Choc fudgy balls

Offices can be bad places for strict eating plans. There’s always something to celebrate, a birth, someone leaving, a birthday etc. So,t’s sometimes  it’s better to make something yourself and bring it in – so if you do indulge at least you know exactly what’s in it, and can make something with some nutritional value… Which brings me to these:

Soooo yummy! And easy. I was meant to put some desiccated coconut in but forgot to get some! Oops.

1/2 cup almonds (or other nuts)

3/4 cup pitted dates

2 tablespoons cocoa or cacao

2 tablespoons Craisins

1 tablespoon coconut oil

optional  – add a couple of squares of chcolate for extra yumminess.

Take all ingredients, whizz up in food processor and roll into balls. Allow to set in fridge. Coudn’t be easier. And they’re tasty, but not terribly low calorie so don’t gobble them all down at once! I try to limit myself to one. You can add agave to sweeten, or honey or sugar if that’s how you roll, but dates are the sweetest of all dried fruit and so I don’t think it needs sweetening. These taste like chocolate-y deliciousness.

Recipes from Kora Organics – Miranda Kerr

Two yummy recipes that are good and healthy – just how I like it.

The are often great recipes posted on the blog, check it out at:

http://www.koraorganics.com/blog/

Coconut “Porridge” Breakfast Bar

This is a delicious healthy breakfast bar that you can eat on the go or serve with a little yogurt and fruit for a healthy start to your day or nutritious snack anytime. The inspirations come from the team at NIULIFE COCONUT our favorite place to get all things coconut!!! They are a sponsor for our books and many recipes in LUNCHBOX SOLUTIONS have the wonderful coconut in them. You can find the book at www.chefkate.me .

NOTE: You can also add seeds, chopped nuts, dried fruit and chocolate pieces to the bars if you like.

Please use certified organic ingredients whenever possible.

SERVES 8 – 12 pieces

PREP TIME 15 minutes

BAKING TIME 25 – 35 minutes

Ingredients

WET INGREDIENTS

2 eggs, beaten

2 (500ml) cups coconut milk or milk of choice

¾ (185ml) cup coconut palm syrup or honey

½ (125ml) cup honey

½ (125ml) cup coconut oil (melted)

1 tsp vanilla

DRY INGREDIENTS

1 cup desiccated (shredded) coconut (reserve ¼ cup)

1 cup coconut flour

¾ cup coconut palm sugar

1 tsp baking powder

2 tbsp chia seeds (optional)

1 tsp sea salt (to taste)

2 tsp cinnamon (to taste)

1 cup coarsely chopped walnuts or almonds (optional)

Method

1. Preheat oven to 180C/350F and prepare a medium size baking pan by lining with baking paper and rubbing generously with coconut oil.

2. In a large bowl mix all the wet ingredients together well and then add the dry ingredients and mix well until combined. Add any additional things like chocolate pieces or dried fruit and mix well.

3. Pour the mixture into the baking pan and spread evenly and sprinkle with ¼ cup reserved desiccated (shredded) coconut . The place in the oven and bake for 25 —35 minutes or until golden brown and the center is set, but not hard. If it begins to brown too quickly cover loosely with baking paper and continue baking until done.

I look forward to hearing from you and send “The Flavor of JOY!”

And the second is:

This recipe makes guilt-free fudge that good for you too. It’s so delicious it may never make it to the fridge!!!!! It’s full of protein, healthy fats and antioxidants.The base recipe is great and I’ve shared a few delicious additional suggestions you can add to the recipe. Get creative and have fun making your own signature treats. It’s one of the healthy treat recipes in our book Lunchbox Solutions that you can find at www.chefkate.me

NOTE: I’ve used Chocolate Vital Protein in this recipe, but you can also use Plain or Vanilla Vital Protein www.vitalgreens.com or other protein powders for the fudge too. If using plain or vanilla protein powders just add 2-3 tablespoons more cocoa powder and 2-3 tablespoons honey.

MAKES approx 2½ cups

PREP TIME 10 – 15 minutes (If rolling balls add 15 minutes)

Ingredients

1 cup macadamia nut or almond butter (or *Niulife coconut cream)

½ cup cocoa powder (to taste)

½ cup Chocolate Vital Protein

½ cup honey (to taste)

2 tbsp melted coconut oil

1 tsp vanilla (optional)

¼ tsp sea salt or Himalayan salt (the salt makes it really yummy…like salty chocolate caramels)

Optional Additions

1 cup coarsely chopped chocolate

½ cup raisins or goji berries

½ cup finely chopped nuts

1 cup toasted finely ground desiccated (shredded) coconut (for topping)

½ cup coconut sugar (for topping or mix in the fudge)

Method

1. Prepare a small baking pan with sides by lining with baking paper. You will not be baking the fudge this is just where you need to let it set.

1. In a medium size bowl mix all the ingredients together by hand until well combined. Then evenly spread onto the baking pan and smooth the top with a spatula.

NOTE: You can sprinkle with finely ground toasted coconut and coconut sugar or cocoa powder or leave it plain on top

2. Serve while still soft or refrigerate to set the fudge until ready to serve and cut into bite size pieces.

NOTE: You can roll bite size pieces of the mixture in your hands while still soft to make fudge balls and then roll them in cocoa powder. You can also add desiccated (shredded) coconut and or chopped nuts into the ball or roll them in it.

*Coconut cream and other great coconut productswww.niulife.com

I love sharing recipes with all of you and enjoy hearing from you too so please leave a comment and also join my facebook page Chef Kate McAloon. Have the best week!!!

Sending joy until next time.

Have fun!!! Chef Kate

MMMmmm, my next smoothie. At the moment I am in LOVE with variations of Avocado smoothies but this sounds so yum!

moderngirlnutrition

Initially, this was a total smoothie flop. I added way to much nutmeg to the first batch, and nearly had to have the hymlyck. With the next try came a relentless bitterness- I added parsley (I hate raw parsley, and shouldve know better) and left out a sweetener. All in all, it was just a recipe for disaster…literally:)

But they say the third time is a charm, and after drinking this smoothie this morning, I have to agree! Warm notes of chai compliment the sweet banana and spicy cinnamon perfectly, while the almondmilk tones it down. Plus it’s packed full of greens and healthy fats. Sounds good to me!

Ingredients:

1frozen banana

1 tsp cinnamon

1 tsp nutmeg

1 cup chai tea brewed overnight

1 tsp honey

Handful greens

1T flax

Almondmilk to taste

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Back and treats day.

Today I went for an hour and forty min walk along the beach. Nothing like a beach walk, best feeling ever!

After I hit the gym and did a back workout. I do want to post pics, but not yet!! I’m not ready but when I am look out! Hahaha.

I went home, watched “My Big Fat Gypsy Wedding” – such a guilty pleasure! I LOVE trashy tv, and this is only the tip of the iceberg!

For dinner, I was looking for something different to do with Chicken breasts, which are a staple in my household. I found a recipe on  bodybuilding.com for tangy thai chicken. I LOVE thai food, and if I can get the healthy versions of yummy thai flavours, that’s awesome, right? Wrong. Epic FAIL with capital letters! The balance of flavours was all wrong, I added a bit of brown sugar, which helped but still wasn’t the best. Even the man didn’t finish his dinner – and that’s saying something! It is good to experiment with different recipes, and weekends are when I have the time to do it. Weeknights I get home and want good, wholesome, healthy food that tastes great and isn’t too calorific! I have my go-to’s which I rotate. I’ll post some of those recipes, one’s I know are good!

Anyways, to the treats. I allowed for some treats today, but again didn’t want to blow out the calories. I tried a slim secrets cookies and cream bar. YUM! It was good. I recommend. I’ve tried the mint one and liked it, but this is a new flavour and it’s better. I also had ‘Cloud 9’ Frozen Yoghourt  – Vanilla Heaven flavour and heavenly it was. Raspberry coulis and choc fudge pieces. Small serve at 142 calories, don’t mind if I do. It’s got pro-biotics which is a bonus, but let’s be honest – I wasn’t in it for healthy bacteria! It’s so yummy. Tomorrow I’m going to bake, and post one of the recipes I use as a weeknight go-to. Simple, high protein, low fat and calorie, cheap and delish (unlike tonight!)