Healthy Food on the Go

Healthy High Street Options:

Picture this: you're travelling. Sitting on trains has left you wrung out and exhausted, you have no facilities to cook, you don't fancy the ambience or the price tag of a restaurant... so what do you eat? 

Usually when I'm in this situation I find myself in some sort of quandary: I want to eat healthily, but I also want comfort, so more often than not I end up with a half-hearted compromise like a salad and some chocolate. And guess what: I never feel good! 

So, on my latest jaunt I decided to photograph my meals, as a way of holding myself accountable and eating more mindfully. I wasn't counting calories or thinking about my macros, my main goal was just to not eat junk. Here's a summary- hope it helps you find some on-the-go-eating inspiration:

Breakfast:

This is what I ate for breakfast every day: porridge pots and raspberries. Wolfy's brand is the tastiest I've found and also seems to have the fewest ingredients, with no added sugar too. I didn't even think about food again until lunch.

Lunch: 

I do love Pret a Manger. There isn't one where I live, so it is a treat for me. It's not hard to choose something wholesome yet filling. 

That's an avocado wrap and veggie miso soup on one day, and a felafel flat bread and coconut latte the next.  

The 'Hot Shot' was also amazing: orange, turmeric and cayenne pepper: wboohoo!! It certainly warmed me up on a day when snow was flurrying outside the windows. 

Dinner: 

Evenings after a long day of concentrating are when I usually reach for a sugar hit. I managed to stave this off with fruits and juices, and the heavenly delight that is Coyo. 

I really hit Waitrose salad department too: my favourite was bulgar wheat, sweet potato and hummus, but also lovely were the broccoli and buckwheat noodle, and quinoa and greens. Costing between £2 and £4 these were not only filling and nourishing, but really cost-effective too. 

Snacks:

I did snack on fruit and nuts, and there was no way I was going to try to live without coffee, but in moderation and with plenty of water I know this works fine for me. 

I had plenty of energy and focus and I will definitely try to eat like this when I'm traveling in future. 

How do you eat healthily when traveling? Why not let me know your tips the comments!

Healthy Banana Muffin Recipe

Healthier Banana, Coconut & Walnut Muffins

As I often do, today I got the urge for a bit of home baking, but I didn't want to indulge in a sugary fatty treat. Hence these banana muffins came into existence.  

Banana Coconut Walnut Muffins 

I've shared the recipe below for you to enjoy: I am not exactly a professional or anything, but I hope you have fun baking these healthier treats. I'd love your feedback!

Sugar-free Dairy-free Muffins: Perfect for Breakfast!

As so often seems to happen when I am cooking, I just looked around my cupboards and used whatever ingredients I had available. You can of course substitute anything you don't wish to use. The key thing in this recipe is the bananas for texture and for sweetness. 

Because they are not too sweet, these tasty bakes are perfect for snacking on at any time of day, but I think they'd be especially good for breakfast.

Recipe: 

Makes 12 large muffins.

I'd recommend using paper muffin cases if you have them. I didn't have any but it would have been a lot easier if I did!

Ingredients:                                          

4oz rye flour, 

4oz coconut flour,

2 eggs, 

8fl oz soya milk,

2 heaped teaspoons baking powder,

4 mashed bananas, 

vanilla essence, 

3 heaped dessert spoons desiccated coconut,

a few handfuls of walnuts (halves or chopped, it's up to you)

You could also add a couple of spoons of honey if you'd like sweeter muffins.

Tasty Sugar-free Muffins 

Method:

Preheat the oven to 200˚C.

Blend the flours and baking powder in a bowl, stir in the eggs one at a time, then add the soya milk gradually until a you have a smooth but thick paste-like consistency, and all the flour has been incorporated. 

Add the vanilla essence and mashed bananas and beat well (if you want to add honey I'd put it in now).

Stir your coconut and walnuts into the mixture.

Divide mixture evenly between 12 muffin cases, bake until golden (approximately 20 minutes). 

Enjoy!