It’s been a quiet week here at SmarterFitter. My momma was in town and there wasn’t much time for writing, or sleeping for that matter. We were too busy trekking through London and Paris, covering as much mileage as possible during her woefully short 6-day stay stay in our cozy flat. I wished her adieu yesterday morning at Heathrow, packing her carry-on full of fresh fruit and nuts for the long trip back to Chicago. My momma’s a food-obsessed vegetarian like me, and I know from experience that airline food can be the demise of an otherwise painless flight home.
Turns out, we’re not alone. A bunch of bloggers out there have posted their suggestions for plane food, bearing in mind security restrictions.
The kitchn recommends:
Dried heirloom tomatoes
Sliced jicama with fresh lime wedge
Cooked rice and grilled skinless chicken
Celery and carrot sticks with 3 oz. of hummus
Applesauce – 3 oz. of course.
Cooking 4 The Week offers a few more ideas:
Roasted vegetable and prosciutto sandwich on baguette: parsley butter, roasted eggplant and red pepper, prosciutto, lettuce
Carrot and cabbage slaw with lime-mint vinaigrette
Cheese and crackers
umeboshi recommends a Japanese obento:
For long flights I usually pack a Japanese obento:
Omusubi (rice balls wrapped in seaweed or pickled mustard greens), Tamagoyaki (egg omelet), orange slices and a package of miso soup (not the dried kind but the one that has real miso and you dilute w/hot water).
To top it off, Orangette has a tasty looking recipe for a carry-on Kale and Cheddar Frittata with Carrot Salad.
Me, I like to bring some good bread, peanut butter, and apples.
If packing food for the plane, remember: don’t pack smelly food, or messy food, or anything that requires refrigeration.
What about you? Do you take food on the airplane?