Eating well in the airport…airport food is usually pretty bad for you…

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 eating well in the airport can be challengingSocca (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 eating well in the airport...make some socca in a skillet ahead of timemorning, 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)


Sesame seeds

Roasted or plain sunflower seeds

Pumpkin seeds

Ground flax meal

Chia seeds

Hemp hearts

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!

Make Major Improvements in Your Life!

Cheryl Major

Cheryl Major



Share this:
Share this page via Email Share this page via Stumble Upon Share this page via Digg this Share this page via Facebook Share this page via Twitter

Leave a Reply

Your email address will not be published. Required fields are marked *