(Things you wrap in foil)
Baked Yams or Sweet Potatoes -400′ oven, holes poked into them with a fork, olive oil rubbed on, wrapped in foil and placed directly on rack for an hour. If your hotel room has a microwave, I learned, that works too. Wrap each poked yam in a paper towel and check it by the minute, after a couple minutes, til it is tender throughout.
Bananas, Chocolate covered espresso beans
Almond butter and jam on a pancake – similar to the turkey bacon on a blueberry pancake, which incidentally, if you add egg, is known as a number 6 at McDonald’s.
veggie scramble burritos
almond-date-dried apricot and cranberry bars - grind equal parts almond, pitted date, and a dried apricot-dried cranberry (or sour cherry) combo in a food processor. Roll through shredded coconut or raw oats to coat the outside of bars.
peanut butter granola bars- melt 1/4 cup each of peanut butter, honey, and oil with a pinch of cinnamon on the stove top. Toss through any dried fruit you would like to include, measured according to your own taste, and 3 cups rolled oats that have been toasted in the oven along with 1 c. toasted coconut, and a pinch of salt. Spread the stiff mixture flat on parchemnt paper. Cut or break by hand into bar shapes.
Cashew butter and jam on spelt bread, whole wheat, or cinnamon-raisin. Don’t try this with millet or rice bread (too dry to swallow.)
Sushi bars a la Chris Carmichael- cook sushi rice according to package directions. Add to it: braggs amino acids, 3 eggs that have been scrambled in grapeseed or olive oil, chopped salami or pepperoni, baked yam or sweet potato chunks, parmesan, or seeds and dried fruit…form into bars and sprinkle parmesan on the outsides so they don’t stick to the foil – wrap each bar.
Sweet Potato, Black Bean, Spinach Burritos a la Chris Carmichael- pan saute 3 sweet potatoes/yams until cooked through and still firm. Add 1 chopped onion, 1 chopped, canned chipotle chili and some of its canned adobo sauce, add salt to taste, and wilt in 1 bunch of clean/bag of prewashed spinach greens. Heat and smash a can of black beans off to the side in a separate, smaller, pan. Fill warmed tortillas with a small scoop each of beans and the sweet potato mixture. Wrap each in foil.
Spinach and rice cakes- combine a batch of rice with about 2 cups of cooked, squeeze-dried spinach. Add 1/3 c. bread crumbs, salt, pepper, nutmeg, and parmesan to taste. Make sure it tastes yummy, then add 1 egg to bind it all together. Shape and pan fry little patties.
Risotto cakes – fry leftover risotto combined with an egg and a handful or two of breadcrumbs – cook patties til golden brown then drain on paper bags.
Veggie frittata- saute any combo of veggies in a small, oven-proof skillet. Add 6 eggs to the hot skillet, and move eggs around with a spatula by lifting layers, letting uncooked liquid egg come into contact with the hot pan. Sprinkle parmesan, salt, and pepper over the egg while it begins to solidify in the pan. Tranfer the whole thing under a broiler or very hot oven to finish the cooking. Cool some, then slice.
gf blueberry pecan pancake – follow Bob of Bob’s red mill’s directions.
Sushi balls coated with sesame seeds – cook sushi rice according to package directions. Using wet hands, shape into bite sized balls and roll through sesame seeds.
Almond stuffed figs - shove an almond up the butt of a dried fig.