How are ya today? This morning I’ve got a fantastic guest post for you from Leanne from Healthful Pursuit. You may remember her Getting to Know Yourself Nutritionally post from back when I was away in Italy, and lately she’s been cooking up some major deliciousness in her kitchen. She also just went on an adventure to India where she learned what life at an ashram is all about, did a ton of yoga, and even took an Indian cooking class! Leanne is a genius when it comes to creating recipes that are suitable for people that prefer gluten-free, dairy-free, and vegan diets. You’re about to find all of this out for yourself, because here she is to tell you all about how she stays healthy when traveling… and there’s a tasty recipe in it for you too. Over to Leanne!
Good morning, everyone! My name’s Leanne. I’m the holistic nutritionist behind Healthful Pursuit, a healthy gluten-free and dairy-free food blog where I share my passion for a balanced lifestyle.
Last time I visited Eat-Spin-Run-Repeat, Angela was enjoying Milan with her family and we were chatting about food journaling. Once again, Angela is off exploring the world; this time bopping around with the kangaroos, and asked if I’d be open to coming to visit again. As if she even had to ask!
In keeping with the traveling theme, I wanted to share a couple of travel favorites with all of you. I recently had the opportunity to go to India for a month, to live at an ashram in Kerala, stay with a local family on the beach, and tour the streets of Mumbai… all by myself. It was a life changing experience that’s made me fall madly in love with India, view the world in a completely different way, and resulted in some pretty drastic changes in my personal life.
I was so nervous to do this trip alone. My fears ranged from concerns about my safety, luggage, airports, muggings, leaving my family behind, travel plans, meeting new people, availability of gluten-free, healthy food, you name it. Out of all of the things I was worried about, food seemed to be the only area I could prepare for to lower my anxiety.
I collected quite the stockpile of packaged health products, meal planned my days to ensure I hadn’t missed anything, and prepared a bunch of baked goods so I’d never feel like I was out of options to eat. Of the healthy baked treats I brought with me my favorites were:
I didn’t have any almond milk with me, so I mixed egg protein powder with water and used it as a high protein ‘milk’ base. That, or I just snacked on the cereal with some nuts, seeds and dried fruit.
These came in handy when I was craving something sweet. There were many sweet shops along the way, but every biscuit, cake and cookie had wheat in them.
I froze a big batch of these pancakes – minus the apples, before I left. They managed to last the first 3 days of my trip. There’s nothing quite like being in a scary new city and starting the day off with a home cooked breakfast!
And last but certainly not least, was this fruit and seed snack bread I created the morning I left for India. How I had the ability to write down the recipe, let alone bake just hours before I left is beyond me. Nevertheless, I’m happy that I saved it and get to share it with you today!
Fruit and Seed Snack Bread
Vegan, Gluten free, Dairy free, Refined sugar free, Yeast free, Corn free, Nut free
A vegan and gluten-free snack bread loaded with dried fruit and seeds! Each slice has over 5 grams of fiber and packs great for school, the gym, or a trip around the world.
Yield: One 8 x 4 x 2.5-inch loaf
- 3/4 cup chickpea flour
- 1/2 cup brown rice flour
- 1 tbsp ground cinnamon
- 1/2 tsp gluten-free baking soda
- 1/4 tsp Himalayan rock salt
- 3/4 cup + 2 tbsp water
- 1/4 cup unsweetened apple sauce
- 2 tbsp unpasteurized honey or brown rice syrup (to keep vegan)
- 1 tbsp extra virgin coconut oil, melted
- 1 cup mixture of dried cherries, cranberries, dates, figs, raisins, and apricots
- 1/2 cup mixture of sunflower seeds, pepita seeds and hemp seeds
- Preheat oven to 375F and line an 8 x 4-inch loaf pan with parchment paper across both sides for easy lifting.
- Combine dry ingredients in a medium sized bowl. Add wet. The consistency should be similar to a muffin.
- Add dried fruit and seeds.
- Pour mixture into prepared pan.
- Bake for 35-40 minutes until sides begin to brown and the top will be cracked and toothpick inserted comes out clean.
- Remove from the oven, lift from the pan and place on a cooling rack for 20 minutes before cutting with a sharp knife.
Nutrition info for one slice:
This bread is absolutely to die for! It’s so jam-packed with seeds and fruit that you don’t need much to satisfy your sweet tooth. It traveled really well with me and made for a great conversation starter and trading item with other travelers when I needed supplies.
If you’re interested in healthy travel, I’ve written a bunch of different posts about it in the past year. From backpacking essentials, packing for a road trip, and how to stay on track when you’re living out of a hotel. And, for more healthy treats and whole food eats, feel free to stop by Healthful Pursuit and say hi, connect with me on Twitter, Facebook, or visit my YouTube channel for healthful tips and advice!
Have a fabulous day!
Are you running to the kitchen yet?! Thanks so much for these tips Leanne! I can’t wait to make all of these when I get back home from Australia! So tell me, friends….
What are your favourite travel-friendly snacks?
How do you stay healthy when you’re away from home?