Greetings from Long Beach, CA!
Normally when I’m flying somewhere, I pre-prepare a whole bunch of meals and snacks for the plane, since I usually can’t eat a single thing there. But this time, I spent the whole morning and night before moving out of my apartment and into a new Brooklyn apartment that I didn’t have a second to spare. So I had to use my creative skills to work to find a way to fuel myself on this flight. Fortunately, JFK is a pretty resourceful airport, so here’s what I was able to find.
JAMU Pineapple Juice
While a green juice would have been preferred, this juice was a pretty good option under the circumstances. During flights a lot of us tend to have indigestion, so I wanted to make sure I had something that would be able to prevent it. Pineapple is perfect for this reason because it has a great deal of enzymes that help in breaking down foods and curbing bloating. The juice also had curcumin and ginger, which also help with indigestion. In addition, this juice was extremely hydrating, which is important since flights can also contribute to dehydration!
A Huge Bottle of Water—very important because we all know that those little cups are definitely NOT sufficient.
A Desperate Salad Turned Delicious
Desperate times called for desperate measures. Here’s how I can usually find a meal almost anywhere.
- Get a plain packaged salad. I was lucky to find kale, but any type of lettuce will do.
- Throw out the dressing (if there is any) I can guarantee you it’s soy, sugar-filled, garbage.
- Find an avocado. I looked around the food court to see which restaurants had avocado-containing dishes. Then I went to the manager, put on my sweetest smile, and asked for an avocado. And I got one. In addition to a few laughs. 😉
- Bring a plastic fork and knife onto the flight (they likely won’t give you one unless you purchase food) and mash the whole avocado into your salad to make a dressing. VOILA!
Brad’s Kale Chips
I was very luck to find these in the airport! These chips are dehydrated and sprinkled with raw nuts and spices to make a delicious and satisfying snack that beats the Lay’s and Planters snacks that are on the plane.
I hope this goes to show that eating a healthful, vegan diet can be done under ANY circumstance and even with little planning!
Normally when I tell people about my gluten-free, processed food free, vegan, very minimal soy diet, the first thing they ask is: WHAT DO YOU EAT? Aren’t you hungry?? Anybody who knows me usually laughs…because I eat a lot! I love food! Here’s a little sampling of what I eat in a day.
Breakfast number one:
Normally I start out my days with a huge green juice with cucumber, celery, lemon, and kale. If I had an early dinner I’ll make it a smoothie and throw in some fruit as well. Such a refreshing way to start the day!
Breakfast number two:
A delicious medley of coconut milk, soaked steel cut oats (certified gluten-free), soaked chia seeds topped with blueberries or some other sweetener such as stevia, a little coconut sugar, etc.
Snack (not pictured)
Baby carrots! I always keep some in the shared fridge at work.
OK, so this isn’t my greatest lunch ever because I was a weee on the lazy side today. Woops. I didn’t have time to make lunch, so I grabbed an avocado, some dulse flakes, and nutritional yeast and stuffed it in a bag on my way out of the house this morning. When it came time to lunch, I ordered a plain salad for delivery. I topped it off with the avocado and condiments and it was definitely not too bad!
Snack (not pictured)
About two handfuls of walnuts
Quinoa, mushroom, and kale sauteed with coconut oil and gluten-free tamari. It was sooooo good!
Chia seed mixed with blueberry puree and a few spoonfuls of Luna and Larry’s Dairy-Free Coconut flavored ice-cream. Delicious!!
Has anyone ever been to rawlicious in NYC? It is delicious! I think it might be tied with quintessence as my number 1, with Rockin Raw coming in a close second. Tucked away in a side-street in Soho, this place had my mouth watering from start to finish. I started off my meal with some veggie sushi rolls, which were stuffed with vibrant micro-green sprouts and topped with coconut aminos. Then, I had the raw vegan flat bread and pizza with dill cashew nut cheese and tomato marinara. And for my fellow Brooklynites, it’s only a few miles away from the bridge, so you can hop on your bikes and get a sweat on before replenishing with some rawliciousness.
I love this soup! It has been super hot and humid lately, so an easy gazpacho is a great way to have a satisfying meal and cool down. It’s very easy to make and very delicious. I hope you enjoy it!
The juice of 1 lime
½ cup grape tomatoes
¼ cup cilantro
¼ cup basil
1 clove of garlic
sea salt and black pepper to taste
Creamy Almond sauce
¼ cup of almonds (you can also add some walnuts as well)
¼ cup of water
1 tablespoon of miso paste
1 clove of garlic
1 teaspoon nutritional yeast (optional, but makes it taste a lot creamier!)
Two slices of tomato, chopped
A few cilantro leaves
Blend the base ingredients together in a high power blender until the consistency is thick and smooth. If your blender is a bit weaker, you might need to add some water. Pour out the mixture into serving bowls and rinse out the blender. Blend ingredients for the creamy almond sauce, adding more water if necessary. Blend until very smooth. Using a tablespoon, place dime size drops of the creamy almond sauce into the individual bowls. Top it off by placing the chopped tomatoes and cilantro leaves in the center as a garnish.