Summer Travel Friendly Foods
Tomorrow my family and I will be traveling to Asheville, NC to celebrate our 5 year wedding anniversary and will be going by plane. Because of this, I’m spending the day not only packing clothes, but packing snacks and small meals to get us through the long day of travel.
Eating on the plane doesn’t just ensure we don’t spend $50 bucks on adult sized lunchables, it also helps us to be fully energized when we land and uses up some time on the plane (and when traveling with toddlers, you definitely want to use up as much time as you can!)
Besides packing a tupperware with crackers, mini brie balls, nuts, and raw veggies (cucumbers and carrots), I also swear by packing a tupperware with a light and filling bean or grain salad we can all share. Here are a few of my faves:
Chickpea Israeli Cous Cous Salad:
This combines everything my family and I love- Israeli cous-cous (which my toddler son and husband can eat by the pound), chickpeas, and lots of veggies. I like to include some fresh herbs like slivered basil or mint to remind you that you’re not eating airplane food.
The best part of this is I get to use up whatever I have in the fridge and ensure I don’t come home to a stinky mess. The couscous is a no brainer when it comes to cooking- just be sure to toast it in a bit of olive oil first to add texture and extra flavor.
Greek Barley Salad:
Feta is one of those cheeses that isn’t super stinky (especially the low and no-fat varieties) and can stand up to being out of the fridge for an hour or two. I used barley here for an added bite and to make the salad extra filling. Toss in some pine nuts for an added crunch!
Edamame and cranberry Cous Cous salad:
Want to avoid cheese altogether (I don’t blame you- you definitely DO NOT want to be THAT person on the plane), toast your couscous in sesame oil instead of olive oil and mix with edamame, cranberries, and slivered almonds for a sweet and savory mid-flight snack.
Bonus points if you pack a precut avocado to eat along with the salad. Yes, I have done this and yes, TSA allow this if you’re flying domestic.
A lo-mein is another great option, especially if you use a spiraled carrot or sweet potato noodle. The recipe for my go-to lo mein can be found here: http://thisishowimom.com/homemade-lo-mein/. Make an extra large portion the night before the trip, enjoy it for dinner, and pack the leftovers for the flight.
Regardless of whether you choose a beef, shrimp, or even veggie lo-mein, eating it room temperature will still be yummy and satisfying. Plus, because you made it at home with natural ingredients, it won’t stink up the whole cabin like bringing take-out chinese on board would.
Hydrating Fruit salad:
I’m not telling you to pack this exact bowl (although kudos if you do), but packing some extra juicy fruits and veggies (think watermelon slices, sliced grapes, red or yellow peppers, oranges, etc.) will ensure you never get dehydrated on the flight.
I hope I’ve inspired you to pack some light and delicious meals on your next flight- but I can’t end this post without talking about some of the things you shouldn’t bring on board. Don’t be the person who opens up a tupperware and makes the whole cabin stink like cabbage, tuna (or any fish really), broccoli, blue cheese, or cauliflower. Just don’t do it.
As a person who has been forced to sit next to someone who thought it would be a good idea to buy a tuna sandwich at the newspaper stand before the flight, I can assure you- it’s never a good idea. Make smart decisions and you’ll land feeling energized, hydrated, and ready to explore your new destination.
-Christine (make sure to follow Christine on Instagram HERE)