Helping to get more plant foods into your bite at a time

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Tuesday, March 16, 2010

Eating on the Road
While my sister is taking WATSU training in Marathon, FL, I am tagging along for the ride.  I was a little apprehensive about eating vegan on the road, but so far, so good. 

On the flight down, I packed a peanut butter and All Fruit sandwich and a few raw energy bars to get me through.  Once we arrived in Ft. Lauderdale we found a Salad Creations where I ordered a wonderful veggie wrap that contained lots of fresh veggies along with chick peas and a balsamic dressing.

Once we got to the place we're staying, we set out for dinner.  The Japanese/Sushi restaurant we wanted to go to was closed for remodeling, so we wound up going for pizza.  I ordered a personal veggie pizza without the cheese.  It was great.  From there, we stopped at the local supermarket to purchase some groceries for the week since we have kitchen facilites.

The grocery store had a nice selection of vegan and vegetarian foods and a decent organic produce section.  We filled our cart and headed back to our home away from home.

Breakfast on our fist day was Smart Bacon along with some Ezekiel Sprouted Grain cereal and rice milk.  Since my sister's class didn't start yet, we went to do some sightseeing and were pleasantly surprised to find that the little trailer on site had veggie burgers.  I usually try and stay away from processed foods, but had to make a few exceptions - the veggie burger being an example. 

Our host made dinner for our first night.  Saffron rice and shrimp cocktail.  Since I don't eat shrimp I prepared some kale with cannellini beans and sun-dried tomatoes and made enough to share with the rest of the gang.  Everyone loved it. 

Day two consisted of a breakfast of natural, organic peanut butter and banana on sprouted grain toast.  Lunch was some leftover kale with cannellini beans and sun-dried tomatoes along with hummus, avocado and lettuce sandwiches and some organic corn chips on the side.  Dinner was one of my favorites...Tofu with Black Beans and Salsa over Polenta.

Today, our third day here, was a breakfast of Ezekial Sprouted Grain cereal and some Smart Bacon again.  Lunch was an Amy's Bean Burrito and a side salad. 

I was worried about eating dinner out down here because of the popularity of seafood in the Keys. But I had a delicous meal at a place called The Island Restaurant and Tiki Bar.  I had them bring me three side dishes.  Rice, black beans and sauteed vegetables.  I combined them all together and there was so much food that I took the leftovers for lunch tomorrow.

So far, I can say that it's been pretty easy to eat on the road without compromising my values.  And I'm pretty certain that the rest of the trip will be just as easy.
5:32 pm est

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Christine Scalfo

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