Quick: Grab These Three Easy Holiday Travel Tips

Quick: Grab These Three Easy Holiday Travel Tips

Planes, trains and automobiles transport you to and fro for work, holiday travel and play; while you care for all the details of the day.  It always seems to happen; no matter how well you plan ahead of time, the dreaded delay occurs.  After the mechanical difficulties your tummy is rumbling and the only choice you have for lunch is fast food or the vending machine.  You decide the peanut butter cups are a better option than the somewhat-meat-like-patty meal and head off to your shuttle.  This is an all-too familiar scene for the business traveler; as much as we’d like for things to go as planned there always seems to be a hiccup along the way.   

In order to keep your health, and sanity, while traveling follow these three easy travel tips: 

  1. Carry the Container:  Travel with a reusable stainless steel or glass water bottle.  This allows you to fill up and hydrate anytime, anywhere.  Just make sure the bottle is empty as you travel through security.  Stop at a coffee shop or restaurant when you’re on the walk to your terminal and ask them to fill it up; they’ll gladly do so for free.  Traveling can cause dehydration; be sure to drink a minimum of 80 oz of water; every process in your body depends on it!  If you want to add a little flavor to your container of water, travel with green tea bags, or add Nuun “natural hydration” or “all day” Tabs to avoid dehydration.  The “all day” tabs provide you vitamins as well. PLEASE NOTE: if you select another type of nuun product, please be sure it does not contain artificial sweeteners 
  2. Proactively Pack:  Be sure your carry-on is filled with nourishing snack foods to keep you satiated during travel.  It’s Murphy’s Law; you show up 90 minutes before your flight so you can grab a bite, but by the time you get through the mile-long security line, and make your way to the terminal, they’re calling you to board.  Anything and everything can happen, so be prepared!  Here are a few items you can easily pack: 
    • Organic cup of oats, banana, and snack bag of walnuts.  Ask the stewardess for boiling water and you’ll have a hearty breakfast on the go. Homemade trail mix with various nuts, seeds, coconut flakes, dried fruit, and dark chocolate   
    • Snack bars with 5 or less whole-food ingredients 
    • Green tea bags to enjoy with the cup of hot water you order on the plane 
    • Almond butter packets with a piece of fruit Crudités and hummus 
    • Bag of organic, homemade popcorn (avoid microwave popcorn options) 
  3. Manage the Menu:  The menu should be used as a guide for dining.  Find the foods on the menu that will serve your needs best, and create a meal of your choice.  For instance, you may see they have wild caught salmon on one entrée, roasted asparagus on another and sautéed spinach as a side dish.  You could create a meal of all three of these items to best suit your needs and honor your health goals.  There’s never been a time when a restaurant has said no to my request; they may upcharge you to do so, but you’ll be receiving what you need and in the end be healthier for it.   

Most importantly, be your best advocate while at home and on the road; it’ll do your body good! 

May you feel joy, love and peace throughout this December and holiday season. 

It’s a pleasure to serve you!  Feel free to email me with comments or questions: connect@AngelaGaffney.com


XO, 

RECIPE: 

Quick Italian Sausage & Pasta 

Ingredients: 

4 servings of Gluten Free Tinkyada pasta, cooked 

1, 14 oz pkg organic ground Italian sausage (Boulder brand) 

1 medium onion, chopped 

6-8 medium sized button or baby portabella mushrooms, chopped 

4 cups spinach 

1 cup cherry tomatoes 

2 tbsp Italian seasoning 

2 tbsp Extra Virgin Olive oil 

Sea salt and pepper to taste

Directions: 

Heat a large sauté pan over medium heat.  Add olive oil to pan and wait 30 seconds.  Once oil is heated, add onion, sausage and seasonings.  When the onion is translucent and sausage is almost cooked through, add mushrooms and tomatoes and cook until mushrooms begin to soften.  Add spinach and stir to incorporate.  Once spinach is wilted, remove the meat and vegetable mixture from the burner.  Place one serving of cooked pasta into each bowl, and top with meat and vegetables, freshly grated cheese and basil.   Enjoy!   

Recipe compliments Angela Gaffney

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