These last 2 weeks of August have been full of traveling! I love to travel, I like exploring new places, meeting new people and seeing the world. Lately the travel has been more work related, so there hasn’t really been an element of relaxation to it, but it’s still VERY fun!!
Travel has it’s share of challenges, one of which is food/eating. It can be difficult to make good choices or find food to eat when you are restricted to restaurants and eating out. Some struggle with this more than others, and I wanted to share with you my travel tips and tricks that help me stay on track!
1) I always make sure to bring workout clothes and get exercise in while I am traveling. I am to the point now where if I don’t exercise at least a little bit, I get cranky and don’t feel like myself. Even if you are not to that point yet, exercising while on the road will help you feel better and more energized during the trip. Try it out – I know you will see a difference!
2) Pack some food/snacks to bring with you!
I have a few staples that I like to bring with me while I am traveling and most of them are easy recipes that I make at home. One of my favorites is the one that I will share with you today: Blueberry Protein Muffins!
This recipe was adapted from The Betty Rocker ☺️
I made the vegan version of these muffins because I didn’t have any eggs. You can sub eggs for the chia seeds and coconut milk if you wish. For this trip since my husband is with me, I doubled the recipe.
INGREDIENTS — *yield is 6 muffins, 2 muffins per serving*
1.5 T Chia seeds
3/4 cup Coconut Milk (unsweetened from carton, not can)
1/2 cup lemon juice
1/2 cup coconut flour
1 scoop protein powder (I used vanilla, plain also works well)
1/4 cup maple syrup or honey
1 Tsp Cardamom
1/2 Tsp baking powder
1/3 cup blueberries (fresh or frozen)
1. Preheat oven to 350 F. Line muffin tin with 6 muffin liners
2. Measure out 3/4 cup coconut milk and add in 1.5 T chia seeds. Let chia seed soak 10-15 mins to absorb the liquid.
3. Mix lemon juice, coconut flour, chia/milk mixture, protein powder, maple syrup and baking powder until no clumps remain. Gently fold in blueberries.
3. Batter is very thick! Spoon evenly into 6 muffin tins – they are very full! (muffins don’t rise much)
4. Bake for 25-30 mins (depending on your oven) until the tops are browned and toothpick inserted into the middle of the muffin comes out clean.
5. Portion out and enjoy! — you can refrigerate if you want to. If you are going to be consuming within a few days, no need to refrigerate.
Here are the pics from me making the recipe!
Lemon juice squeezed (I removed seeds before proceeding)
After being baked and ready to eat!! (could have let them brown more, but I was kinda rushing – haha)
MY FINAL TIP
3) Hit up a grocery store RIGHT when you arrive. If you have a rental car then it is easy – google the nearest grocery store on your phone and head there. Otherwise if you are taking a taxi or another form of ground transport, then I usually will go straight to the hotel and then figure out what my options are there. Sometimes there is one in walking distance, a shuttle can take you, or you can take a taxi direct from the hotel.
Stay tuned for my post tomorrow about my trip to the grocery store that I took today once we arrived here in Santa Clara! I will show you what my favorite things to buy are and some super fun grocery finds!