10 Favorite Meals to Take Traveling

Food that can be packed and taken with you when you are going to be traveling can result in significant savings and, in many cases, save time by allowing you to eat something you enjoy whenever you are hungry. Over the years, I've discovered that my preference is 'anything but a sandwich' and I've started almost always opting for reusable containers rather than disposable. I also tend to like to package my meal so I can eat it all at once or as several snacks. Use good sense if you are traveling by air and pack items that can be easily accepted through the security checkpoint (i.e. no liquids or gels). My favorite meals when traveling are:

1. A container of small tomatoes, carrots and celery along with a tub of peanut butter (the small tubs of peanut butter can be purchased or you can make your own with small containers)
2. A container of plain yogurt with some fresh fruit  and chopped pecans on top
3. An apple with piece of favorite cheese
4. A pumpkin/pecan muffin
5. A small piece of dark chocolate, a few whole almonds, 2 dried apricots
6. A peanut butter and jelly burrito
7. A piece of crustless quiche
8. Apple crisp with a piece of cheese
9. Carrot, pineapple, raisin salad with marmalade/olive oil dressing
10. A few mixed nuts with a pear

You probably have noticed that these are light meals. I feel better if I eat less when I travel. How about you?

What are your favorite meals for travel?

Recipe of the Week: Quik Beet Muffins

I had several open packages of Nestle Quik powder in my pantry – left over from when it was my daughter’s favorite drink. I decided to do some baking to use it all up. These muffins were supposed to turn out red – but they are really brown with the chocolate. The mint chocolate flavor is still wonderful so this is a great way to get a little extra veggie nutrition and still have a wonderful treat.

15 ounce can of sliced beets

2 cups Quik (or 1 ½ cups sugar and ½ cup unsweetened cocoa powder)

½ cup olive oil

3 eggs

1 teaspoon vanilla extract

1 teaspoon peppermint extract

1 ½ cups flour

1 ½ teaspoon baking soda

Preheat oven to 350. Spray muffin pans.

Drain the beets, reserving ½ cup of the juice. In a food processor, puree beets with the reserved juice to make about 1 ¼ cup puree. Add Quik and olive oil. Pulse until blended. Set aside.

Whisk the eggs and extracts well.

In large bowl, combine the dry ingredients (flour and soda). Pour in the beet and egg mixtures, whisking until smooth.

Pour the batter into muffin pans and bake until a toothpick inserted into the center comes out clean.

Serve at room temperature topped with powdered sugar sprinkles or whipped cream.

Recipe of the Week: Pumpkin Gingerbread Muffins

Variety is the spice of life. Trying a new recipe each and every week is something that works well for me. Enjoy!

2 ½ cups whole wheat flour

1 ¼ teaspoon baking soda

1 teaspoon ground ginger

1 ½ teaspoons ground cinnamon

1 teaspoon ground allspice

1 cup frozen apple juice concentrate

15 ounce canned pumpkin

½ cup oil

¾ cup molasses

¾ cup plus 2 tablespoons orange juice

2 large eggs

• Combine dry ingredients.
• Combine wet ingredients (Note: if you use the same liquid measuring up for the oil and molasses…putting the oil in first…both will pour out smoothly to the mixing bowl). Whisk.
• Combine everything…allow to sit for 10 minutes.
• Spray muffin top or regular muffin pans. Put batter in pans.
• Bake at 350 degrees F. until a toothpick inserted in the center comes out clean.