Posted by Corie
I get a lot of questions about snacking on the run.
I’ll let you in on a little secret: the key to eating healthy “on the go” is to be prepared. Simple as that.
Our lives are hectic. We are busy people, with lots of stuff on the brain. There’s no way we can find any extra space in our heads, let alone extra time in the day for things like meal planning…. okay, okay, hold up.
Almost every food company markets a line of convenience items for the working gal, business buff, active athlete, full time mom, etc, etc. Everyone thinks that because we work or we run from here to there that we need these processed snacks to grab and get us through the day. Put your work first and your nutrition on the back burner. Let’s stop and think about that…
If you’re hungry, your work, your performance, your productivity is going to suffer. And what do those processed snack foods [even the ones claiming to be healthy] do to your body? They spike your blood sugar and they leave you hungry. That’s a lose, lose situation. With a small, and I’m talkin’ minimal, amount of extra effort we can kick those processed snacks to the curb and be ready for anything with healthy snacks.
That Little Extra
Here’s some tips on putting in just a little extra so that you can be prepped with healthy snacks for the week. Don’t limit yourself to these, the internet is a crazy place full of ideas.
- Invest in some good containers. You’ll never want to pack things if it’s a pain in the ass to find any of the lids to your tupperware. If you’ve got a good set with a couple of each size you’re set.
- Try and get a little of everything in your snacks (some protein, veggie or fruit, and fat)
- Section some natural peanut butter out into small containers when you buy it. This way, you’ve got your own “to-go” cups for bananas or apple slices, or to just eat with a spoon… Okay, maybe don’t do that last one too often.
- Make enough to have leftovers. I always buy extra to make for dinner. I might have to fend off the scavengers at the end of the meal, but my stomach sure does thank me when there’s leftover flank steak strips to grab and run with the next day.
- If you are gonna go with something packaged, choose wisely. Steve’s PaleoGoods makes some awesome stuff and all proceeds go towards an awesome cause. Check out more about them here.
- Hard boil eggs. You can hard boil a whole or half dozen on the weekend and keep them in the fridge. A protein packed egg is perfect to grab and go with.
- Make cakes. I’m not talking the fluffy shit you get at the end of a birthday party. I’m talking veggie cakes. I’ve made swiss chard cakes, zucchini cakes, and my personal favorite, sweet potato pancakes. They are tasty, stay in the fridge, and hold up well on the run! Just make them on a Sunday when you’ve got some down time or as a weeknight side with plenty of leftovers.
Sweet Potato Pancakes
(makes about 10)
1 large sweet potato
1/2 a yellow onion
1/2 tbsp almond flour (or coconut flour)
1/2 tsp salt and pepper
2 tbsp coconut oil
Shred your sweet potato and onion. I used a food processor and that took no time at all. You could also shred them with a grater. Put all your shreddings on a towel and squeeze out all the moisture. Set aside on the towel.
In a large bowl whisk together the eggs, flour, salt, and pepper. Try and squeeze any remaining moisture out of the sweet potato and onions then throw them into the bowl. Mix well.
Heat your coconut oil in a small/medium sized skillet or pan. Add small handfuls of the potato mix to the hot oil. Cook for a few minutes on each side until golden brown and all stuck together. Place on a paper towel after frying to soak up any extra oil.
barely adapted from Healy Eats Real