Happy Healthy RD

Living a happy healthy life

Healthy Travel Snacks

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healthy-travel-snacks

As we approach one of the busiest travel days of the year, I thought I would share some of my favorite travel snacks.  Derek and I are headed south for Thanksgiving this year, and because we’re hitting the road instead of flying we have lots of room to pack healthy food (although even when I fly I also try to pack a decent amount of food because airport food usually gets my award for being the worst and most overpriced).

Our destination is South Carolina and the plan is to split the drive over two days. We booked an Air B&B for the overnight with the hope of cooking a healthy breakfast before getting in the car for the second day of the trip  (probably will cook eggs with avocado and have a granola with yogurt and pomegranate arils).

This definitely takes some time and pre-planning but I think it is worth it.  Before we left I made the following:

Apricot Energy Bites
Granola
Two chia puddings with fresh fruit (I used fresh pomegranate and mango)
Quinoa salad with roasted sweet potatoes, black beans, avocado
Hard boiled eggs
Deseeded a pomengrante (How to deseed a pomegranate)
Cut up veggies (carrots, celery, peppers)

I also packed:
Crackers
Hummus
Cheese
Yogurt
Deli turkey
Avocado
Fruit
Miso soup packets (just add hot water)
Ginger chews (the best for car sickness)
Tea* (I usually will just fill up my travel mug with hot water at gas stations)
Home made almond milk

*This tea can be very helpful during travel if you are struggling to be successful in the bathroom if you know what I mean 😉

Other items that I find useful when traveling (most of these items are to hopefully help avoid creating extra waste/garbage when possible) :

Water bottle
Travel mug
Travel spork
Metal straw
Cloth napkins
Tiftin or any type of food storage container (can be used as a plate/bowl).  I have this one and like it.

To some people, this may seem like an extreme amount of food to pack, but for long trips when you are sitting for hours on end the last thing you want to fuel your body with is fast food that will make you queasy in the car.  I would much rather pack food and find a nice spot to have a little picnic and maybe spend some time taking a short walk instead of stopping at a restaurant.

I hope everyone has safe travels this holiday season!

roadtripsnacks




Friday Favorites

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Happy Friday!  I thought I would share some of my recent favorites with you today.  I always enjoy reading these types of posts from other bloggers.  I think it is a great way to learn about new things and since it is someone’s favorite usually it’s pretty good.

Favorite Podcast 

Science Vs Science Vs takes on fads, trends, and the opinionated mob to find out what’s fact, what’s not, and what’s somewhere in between.

The season just wrapped up on this podcast but I would definitely recommend going back and listening to some of the episodes.  The topics range from organic foods to gun control.  With all the misinformation out there it is nice to hear a presentation on the facts straight from current research.

Favorite Book

You’ll Grow Out of It  by Jessi Klein

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pic via

This book is so real, you will feel like you know Jessi Klein better than your best friend after reading it.  (Only recommended if you like Amy Schumer type comedy!)

Favorite Snack

Apple slices dipped in peanut butter.  (Mix peanut butter with a little bit of coconut oil, microwave for 20-30 seconds or until drippy.)  Add a little cinnamon or vanilla if you are feeling fancy.  My favorite snack of all time, hands down!  Although I’m mourning the end of honeycrisp season right now…they make the best dipping slices.

Favorite Cookbook

I should dedicate a whole post to this cookbook (any maybe I will…stay tuned!).  Dana Schultz’s cookbook, Minimalist Baker’s Everyday Cooking: 101 Entirely Plant-based, Mostly Gluten-Free, Easy and Delicious Recipes has been my go-to lately.  I’ve been a long-time fan of Dana’s blog and it is great to have a cookbook to use instead of having to look up recipes online.  I’ve made quite a few recipes so far and they all have been great.

That’s all for today. :)

Hope you have a wonderful weekend!

Be Happy, Be Healthy!




Roasted Brussels Sprouts with Lemon Maple Aioli

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Fall vegetables are some of my favorite vegetables.  I try not to play favorites with veggies, but squash, pumpkin, parsnips, Brussels sprouts, sweet potatoes, dark leafies (and the list could go on)….they are all just so darn good!

Today I want to share one of my new favorite ways to make Brussels sprouts.  This recipe was inspired by a dish we had at a restaurant in Cleveland, The Greenhouse Tavern.  If you are ever in Cleveland, you must go there! Every dish that we had, we loved!  One of their featured dishes the night we went was roasted Brussels sprouts.  They were so delicious that I knew I had to try to replicate the recipe once I got home.  (Plus it is always nice to change things up a little bit from the standard roasted veggies with olive oil…)

roasted-brussels-sprouts

To get sprouts extra brown and crispy, I like to cook them first on the stovetop and then finish them in the oven.  Cast iron skillets work really well for this type of browning but any oven safe pan will work.  You could even skip the stovetop step if you want and just roast the sprouts in the oven for a more hands off recipe.

Roasted Brussels SproutsI think these would make a great Thanksgiving side dish if you are looking for a traditional vegetable side with a unique flavor twist.  roasted-brussels-sprouts-2

Be Happy, Be Healthy!

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Print Recipe
Roasted Brussels Sprouts with Maple Aioli
Brussels sprouts roasted until they are nicely browned, topped with a tangy aioli and finished with a burst of fresh mint. A crowd pleaser for sure!
Course Side Dish, Vegetable
Prep Time 10 min
Cook Time 30 min
Servings
Ingredients
  • 1 tablespoon olive oil
  • 1 lb Brussels Sprouts with ends trimmed and cut in half
  • salt and pepper
Maple Lemon Aioli
  • 2 1/2 tablespoons mayonnaise
  • 1/2 lemon, juiced
  • 1 tablespoon maple syrup
  • Salt and pepper to taste
  • 1-2 tablespoons fresh mint for garnish
Course Side Dish, Vegetable
Prep Time 10 min
Cook Time 30 min
Servings
Ingredients
  • 1 tablespoon olive oil
  • 1 lb Brussels Sprouts with ends trimmed and cut in half
  • salt and pepper
Maple Lemon Aioli
  • 2 1/2 tablespoons mayonnaise
  • 1/2 lemon, juiced
  • 1 tablespoon maple syrup
  • Salt and pepper to taste
  • 1-2 tablespoons fresh mint for garnish
Instructions
  1. Preheat oven to 375 degrees. Heat olive oil in oven safe pan on medium low heat. Once shimmering, add Brussels sprouts. Spread them in a thin even layer. Cook without turning for about 5-7 minutes or until they start to brown. Sprinkle with salt and pepper.
  2. Stir Brussels sprouts and then add pan to heated oven. If you don't have an oven safe pan, transfer to a cookie sheet. Roast for 15-20 minutes or until tender.
  3. While sprouts are roasting, make aioli. Mix mayo, lemon juice, and maple syrup in a small bowl. Whisk until combined.
  4. Remove sprouts once tender, add aioli and stir well. Salt and pepper to taste. When ready to serve, transfer to serving bowl and then top with fresh chopped mint. Enjoy!
Recipe Notes

Inspired by The Greenhouse Tavern 

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Filed Under: Recipes Tagged With: Brussels sprouts, side dish, vegetable