I spent this past weekend in Seattle visiting my sister and friends and thought it might be fun to show you what a day on the road looks like for me. Specifically, I’m sharing food photos as part of “What I Ate Wednesday” (you can see my previous posts here).
When I travel, I take pre-made baggies with an oat, dried fruit, and superfood mixture that I then make into a no-fuss breakfast. I buy a container of non-dairy milk and frozen blueberries (or fresh fruit) when I get to my location. Assuming I have at least a mini-bar or some sort of refrigerator available, I combine the ingredients the night before before so it’s all ready to go the next day:
Here’s my recipe:Print
Chocolate Travel Overnight Oats
- Yield: 1
- Category: Breakfast
- 1/3 cup gluten-free rolled oats
- 1 tablespoon dried goji berries
- 1 teaspoon flaxmeal
- 1 teaspoon ground chia seeds
- 1/8 teaspoon Ceylon cinnamon
- 1 teaspoon cocoa powder
- 1 teaspoon sunflower seeds
- 1/8 teaspoon wheatgrass powder (optional)
- 1 teaspoon hemp powder (optional)
- 1/2 cup non-dairy milk
- 1/3 cup frozen wild organic blueberries (optional)
- Combine oats, goji berries, flax meal, ground chia seeds, cinnamon, cocoa powder, sunflower seeds, wheatgrass powder, and hemp powder in a small portable container.
- Once you arrive at your hotel, pour your oat mixture into a bowl or large cup. Stir in non-dairy milk and frozen blueberries using a spoon, straw, or the non-bristled end of your toothbrush (if desperate for a stirring implement).
- Store the mixture in the refrigerator overnight or at least four hours. Serve cold or at room temperature.
I met my friend Katie at Chaco Canyon in Seattle for lunch:
Katie writes the blog Serenity in the Storm and was featured on an Our Hen House podcast several months ago at Pigs Peace Sanctuary. This was our second time meeting in person and we had so much to talk about including school, blogging, and life in general. We both had the Raw Enchiladas:
I had the Raw Brownie for dessert. It was really delicious, being both chocolatey and sweet with a firm texture (I’m guessing it was made with coconut oil) and the crunch of the nuts on top:
I went hiking in Boeing Creek Park with my sister (she’s expecting baby #2 early next year):
I guess all the rain in the Pacific Northwest is worth it to have greenery like this:
If it didn’t rain so much in Seattle, I would consider living there for trails like this:
Except, in addition to not liking getting wet, I couldn’t handle living with these:
Dinner included a trip to the Whole Foods salad bar. My M.O. at WF is to get “The Big Salad” with one of the Health Starts Here dressings, plus a scoop of the vegan White Bean & Kale Soup for some warmth and heartiness:
My dinner looked like with the soup on top:
Overall, I had a fairly easy time eating healthfully on this trip. Travel is undoubtedly a giant pain and I paid the price with the cold that I brought home, but it’s all worth it to have new adventures, see new things, and spend time with loved ones, including my nephew on his 5th birthday:
What are your best healthy travel tips? I’m going to NYC in October and I’d love to get some more ideas.