Linda Rankin's Tips for Eating on the Go
- Planning meals ahead of time is vital.
- On the weekends, cook a week's worth of nutritious foods you can pack 'on the go'
- Make your own batch of homemade granola.
- Healthy crackers and string cheese make a good snack.
- If you buy pre-made foods, be sure to check the nutrition content for fat and fiber
- Fruit is naturally portable and a great snack.
- Pre-chop vegetables for an easy 'on the go' snack.
- Make batches of hearty muffins for the week.
Multigrain Muffins
- 1 c. Hodgson Mill (or similar) multigrain hot cereal
- 1 c. white flour
- 1 T. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 1 tsp. cinnamon
- ½ c. sugar
- 2 eggs (or 4 egg whites)
- ½ c. skim milk
- 2 T. canola oil
- 3 T. applesauce
- 1 tsp. vanilla
- 1 c. shredded carrots
- 1 c. peeled and chopped apples
- ½ c. chopped pecans
Line 12 muffin cups with paper liners or spray with non-stick spray. Blend dry ingredients together. In a separate bowl blend eggs, milk, oil, applesauce and vanilla and mix well. Mix in carrots and apples. Combine wet and dry ingredients and combined just until dry ingredients are moistened. Fold in pecans. Bake 20-22 minutes at 400 degrees until golden brown.
Adapted from a recipe from Hodgson Mill