Friday, November 1, 2013

Airport Food

I started my new job, and since then, I have been one busy bee.  I travel every week and not to the same place.  I was in Ohio, then California, then Texas, and someplace new next week.  I am enjoying the new challenge, but eating healthy on the road can be very tough.  I am doing well though.  Preparation is the key!  Usually, when I fly out, I pack turkey burgers, grilled chicken, tuna packets, hard boiled eggs, and some vegetables.  I can bring them through security, because nothing is a liquid.  Once I have landed in my destination, I will try to find the closest grocery store and stock up on some healthy items: water, salad, salsa, guacamole, cucumbers, zucchini, etc.

The hardest part of traveling has probably been when I am returning home.  I am tired, and do not have food to pack in my bag, and thus, only have airport food to turn to.  Although I must say at a recent layover in Atlanta, I had an orange salad that was amazingly delicious.  I tried to replicate it.

Orange Salad with Toasted Almonds

4 Medium Oranges
1 cup dried dates, chopped
½ cup slivered almonds
¼ cup Olive Oil
1 TBSP Lemon Juice
¼ tsp cinnamon
1/8 tsp ground cardamom

  1. Preheat oven to 350 degrees. 
  2. While the oven is heating, peel oranges, ensuring you remove the pith.  Cut the oranges into thin slices.
  3. In a small bowl, combine olive oil and lemon juice.  Whisk to combine.
  4. In the preheated oven, place almonds on a greased cookie sheet in a single layer.  Place in oven to toast (be sure to check on them every couple minutes, you do not want to burn them!).  Toasting should take between 5-10 minutes.  You want a nice golden brown color.
  5. After the almonds are toasted, combine oranges, toasted almonds, olive oil, lemon juice, dates, cinnamon and cardamom and toss lightly.
  6. Enjoy!

~ Savannah FitNut aka Morgan McNeal

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