Guest Post: Julie from Savvy Eats!

Good morning!

I’m heading down South for my stepbrother’s wedding today, so I’m leaving you with another guest post! Julie is another engineering student, and we both have a lot in common.

I’ll be back tonight with a wedding recap. I’m so excited!!

********************

Hello!  This is Julie, from Savvy Eats.  Megan’s blog is one of the first I added to my blog roll; we are both engineering students graduating in May!  As a busy student, I’m often away from home for 8+ hours at a time, so today I’m here to share some of the snacks & meals that I pack when I’m on-the-go!

Note:  In addition to these meal ideas, I always pack some fruit, bars, nuts, dried fruit, or trail mix, etc as sides or snacks!

1. Sandwiches and Wraps:

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These are so easy to throw together on your way out the door, and pretty much anything goes!  Just mix and match the following:

The Outside:

  • Sandwich Thins
  • Whole Wheat Tortillas
  • Whole Grain Bread
  • Bagel
  • Whole Wheat Pitas
  • Nori or Corn Tortillas for a gluten-free wrap

The Filling:

  • Hummus, Veggies & Nuts
  • Leftovers! (The pictured wrap contains spinach, hummus, walnuts and leftover rutabaga fries, for instance.)
  • Cut-up veggie burgers or shredded meat with cheese and veggies
  • Nut butter with some combo of the following:
    • Jelly
    • Honey
    • Pumpkin Butter (my fave!)
    • Fruit slices

One of my favorite combos?  A sandwich thins with almond butter, pumpkin butter, and apple slices.  To die for!

2.  Veggies with Dip!

MG_3236

Pack a container of whatever veggies you like to eat raw.  I usually go with carrots, green beans, or bell peppers.  Snap peas would be good, too. 

Pack a side of your favorite dip.  I often go with hummus, baba ganoush, or nut butter!

3.  Parfaits

MG_3054

This one is super easy, but is not recommended unless you either have an ice pack, or plan on eating this meal relatively early in the day.  Otherwise, your yogurt will be all runny!

Simply chop up some fruit and mix it with yogurt in one container.  The yogurt keeps the fruit from browning!

In another container, pack some granola or your favorite crunchy cereal.  Don’t mix it in advance, because it will get soggy!

Don’t forget your spoon!

4.  Quinoa reheats really well, and can be made savory or sweet!  Personally, I love it sweet, and will pack it for breakfast!

MG_3108

Here’s my recipe for breakfast quinoa:

  • 1/3 cup water
  • 1/3 cup milk
  • 1/3 cup quinoa

Heat the milk, water, and quinoa until it boils, then turn down the heat, cover, and let it simmer until it reaches the consistency you want. I let mine simmer for 15 minutes. Sprinkle with your choice of toppings!

Be careful not to let it boil over, or else it makes a hot, sticky mess. Trust me, I know…

Ideas for Toppings:

  • Almond butter
  • Fruit slices.  My personal favorites are warm apple or peach slices!
  • Pumpkin or apple butter
  • Sweetener: honey, brown sugar, or a mix of both (optional; I usually don’t use sweetener)
  • Cinnamon and nutmeg

Quinoa travels and reheats well, or can be eaten cold!

5.  Any leftovers that travel well, and can be eaten cold.

Note:  I have tried so many different types of containers that say they are “spill proof,” and they still leak!  So I don’t recommend packing soup leftovers when you are on-the-go, unless you are willing to take the risk of spillage!

Here are two recipes for foods that travel well.  Make them the day or weekend before, and portion them into travel containers so you can grab-and-go!

Roasted Veggies.  You can use whatever veggies you like.  If I’m going to eat this as a main dish, I like to include potatoes or sweet potatoes to give it a little more staying power:

  • 3 medium bell peppers, sliced
  • 6 c. zucchini, in ½" thick slices
  • 2 c. cherry tomatoes
  • 6 small potatoes, with skin and cut into chunks
  • 4 T extra virgin olive oil
  • 6 oz. parmesan cheese
  • Desired seasonings (I like to use pepper, granulated garlic, and a little cayenne pepper)

Preheat oven to 450˚F.

Mix all ingredients in a greased roasting pan or 9×13" casserole.

Bake for 60 minutes, stirring every 20 minutes.  Makes 6-8 servings.

That’s it!

This recipe from Whole Foods:  Orecchiette with Broccoli Rabe, Sun Dried Tomatoes and White Beans: (http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=1998)

I hope these ideas will help you the next time you’re away from home during a mealtime!  Stop by my blog, savvyeats.wordpress.com, to get more ideas or to say hi!

 

What’s your favorite on-the-go meal?

Julie

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4 Responses

  1. thanks for the guest post! great tips!
    jenna

  2. Thanks for the great tips, girl! Have a wonderful time Megan!

  3. Thanks, MegaNerd, for giving me the chance to do a guest post for you!

  4. […] things first, check out my guest post on MegaNerd’s blog, all about meals to eat […]

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