Good morning and happy Martin Luther King, Jr. Day to my American readers. As I mentioned on Friday, I spent this holiday weekend at Disneyland in Anaheim, CA, with my sister and her family. Note to self: never go to an amusement park again on a holiday weekend. It was sooooo crowded! Nonetheless, fun was had:
I really enjoyed time spent with my sister and my nephew, Sam, who is four years old and was alternatively overwhelmed with joy and terror by the whole experience:
Since I was very skeptical about being able to find healthy, plant-based meals at the parks, I ended up bringing all my own food. I’m happy to say that nobody gave me any problems about bringing in a small cooler bag with my garbanzo bean salad, sandwiches, fruit, nuts, snack bars and vegetables. I did see plenty of vendors selling fresh fruit, but I couldn’t help but notice that 99% of the food being sold was crapola. At one point, I was both thirsty and hungry and I chopped through my red bell pepper like an apple:
By Saturday evening, Alan and I were ready to take a break from the crowds so we headed south to Irvine to eat dinner at the Veggie Grill:
I had the All Hail Kale Salad with grilled tempeh and no dressing. I splurged and also had a side dish of the mac n’ cheese (not pictured):
This hit the spot. I also wanted to share the easy breakfast options I had while traveling. Since our hotel had a fridge, each night I combined rolled oats, cinnamon, flax meal and ground chia seeds with soy milk and a chopped apple. By the next morning, breakfast was ready, no cooking necessary:
I call these No-Cook Apple Oats and you can find the recipe on my app, Vegan Delish. I also used my travel blender to make green smoothies in the room. I tried to make video of this process, by the way, but it didn’t turn out that great, so the photos will have to suffice. I used frozen pineapple, berries, water, hemp seeds and greens:
I also used a banana I picked up at the hotel breakfast buffet. True to form, I stuffed as many greens as I could in my blender:
Here’s the recipe:
Hotel Room Green Smoothie
2 tablespoons hemp seeds
1 cup water
1 cup frozen pineapple
1 cup frozen or fresh berries
2 large handfuls spinach or salad greens
1/4 cup walnuts
Combine ingredients in a travel blender and process until smooth.
I think it’s even more important to eat and stay healthy when traveling because it is so exhausting. Alan and I were more than ready to come home yesterday and enjoy a little peace and quiet with no. more. crowds:
Did you have a good weekend? I got to catch up on my blog reading last night and I wanted to highlight this great post over on Choosing Raw by one of my blogging friends, Angela, who shared her story about recovering from disordered eating through a commitment to loving herself and animals.
Enjoy your day and I’ll see you back here on Wednesday.