Tuesday, 5 August 2008

Travel menu

I am currently on something that is part health kick, part not-getting-ill kick and part sheer terror of starting to dislike crisps due to consuming too many while travelling. Commuting for me has always meant a day or so of eating crap. That's ok if it doesn't turn into four days a week of eating crap, for several months. So, this week i'm bucking the trend a bit. I boiled up a triple-load of quinoa, chopped a few different vegetables, made dressing and divided the lot between a Swedish Glace container and a margarine pot. And put some on a plate for today's lunch, of course.

Lunch today: quinoa, chopped carrot, yellow pepper, raw garlic and ginger (chopped VERY SMALL to save mouth-burning!) with green salad, hemp oil and balsamic vinegar
Dinner tonight: quinoa, spring onions, peppers, sunflower seeds, green salad, hemp oil and balsamic vinegar.
Lunch tomorrow: quinoa, carrot and celery with hemp oil and balsamic vinegar, also any leftover green stuff
Snack (the whole time): 1 jar of brazil nuts.

How to transport green leaf salad: get a sealable freezer bag. Place leaves etc inside, not packing them tightly. Seal bag with as much air as possible. Place in plastic tub, large enough to put it in without squeezing air out.

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