Eating well in the airport
How do I make sure I am eating well in the airport while I’m waiting for a flight?
Actually I did pretty well. Because it was very early morning flight, I had gotten up at 3 AM. It was a little early to face eating breakfast, so I hadn’t eaten very much before I left the house. I had a slice of Socca (recipe below) with raw almond butter on it and half a cup of coffee. I had packed more Socca and almond butter for the flight, two hard-boiled eggs, cut-up celery, peppers, cucumbers and some hummos. All this was in a small lunch size cooler with a cold pack that fit into my back pack. I also had roasted almonds and pistachios with me.
I got myself an espresso and then had a rather satisfying breakfast in the airport of a hardboiled egg and another slice of socca.
I even had plenty of nuts and veggies for the flight left over after my impromptu airport breakfast.
I discovered eating well in the airport isn’t that hard as long as you plan ahead and allow for the possibility of needing to have food for a few extra hours in your travel time just in case your flight is delayed.
Here is a really easy recipe for socca that I make all the time. I throw it together when I get up in the morning, and it cooks on the stove top while I have my coffee and check my email. I hope you’ll try it.
Easy Stove-top Socca:
½ c garbanzo bean flour
1 c water
1 tbsp olive or avocado oil
½ tsp of sea salt (or more to taste)
½ tsp garlic powder
½ tsp onion powder
You can add all kinds of things to this. I often add some or all of the following:
Parsley (fresh or dried)
Dill (fresh or dried)
Roasted or plain sunflower seeds
Ground flax meal
Sun dried tomatoes
Whisk together until blended then pour into a sauté pan that has been heated and brushed with olive or avocado oil. Cook on low heat until it pulls away from the sides of the pan; flip it over and continue cooking until the socca is nice and brown on both sides…Enjoy!
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