Do you feel "checked out" often after air travel?
I love airports and air travel.
I do not love airport/airline food.
I have a full day of airplanes and airports tomorrow and I so dislike arriving to my destination feeling unsatiated or with inferior food in my belly considering air travel already stresses the body and immune system enough as it is with dehydration, oxidative stress, electromagnetic radiation and the shared air with folx who may be in varying states of compromised health.
My hacks for this are to prepare some nutrient dense, satiating, easily transported homemade yum, carry a can of sardines for a boost of Omega 3’s and of course adaptogens, adaptogens, adaptogens!
For this trip, I made one of my favorite travel foods. A quinoa frittata loaded with fresh wild nettle, veggies, organic sausage, raw cheese and of course a healthy portion of grass-fed butter to make sure I’m still staying fat-adapted (burning fat for fuel instead of burning sugar).
When I’m driving the Baja, I make these up in muffin tins, wrap in tin foil and freeze. I pull a couple out in the morning before I start driving, toss them on the dashboard and by 11 am I usually have a nice warm frittata breaky.
I usually choose something egg related for travel to get all the choline benefits. Choline (in egg yolks) is a critical nutrient for sustaining life. Betaine, one of its metabolites, is an important methylation molecule and a well functioning methylation process keeps the liver detoxed, the neurological system firing on all cylinders, fats processed and our DNA in check. With the bodily stress of air travel or any travel I am inclined to go for the support of choline.
The prep time for all this deliciousness takes less than 30 min and then it bakes for about 30. A small investment to ensure quality foods in your belly on long travel days.
See recipe below pic.
8-9 organic/local farm eggs
1/3 cup cooked quinoa
Veggie sauté of zucchini, yellow squash, broccoli, green beans
1/3 cup of chopped fresh wild nettle leaf
1/8 cup of chopped basil
One organic grass-fed andouille sausage cut in chunks and sautéed
1/2 cup of raw goat cheese crumbles
1/4 cup of melted grass-fed butter
1/4 cup of grated raw cheddar ( for top)
salt/pepper to taste
pumpkin seeds to sprinkle on top
Cook quinoa while chopping and sautéing veggies.
Whip eggs and add in melted butter, salt, pepper
Put veggies, quinoa, basil, nettles, goat cheese, sausage in a bowl and mix.
Put this mix in an oiled cast iron pan.
Pour egg mix in and stir a little.
Top with grated cheddar and pumpkin seeds.
Bake at 350 for about 20-30 min.
Of course any variation of veggies, cheese and meat is possible.
That’s why I love this frittata so much for travel, because it has so many variations I can create.