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TRAVEL SEASON! Travel and stay healthy:)

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The seasons is here when you and your family + friends want to hit the road, see the beaches, hike the jungles, make dreams happen. Do it and still stay healthy with these simple tips!

Travel Friendly Snacks:

fruit bowl

apple + seed butter

homemade trail mix

energy balls (recipe)

celery + carrots

stuffed dates (almond or walnut)

apple sauce

veggie medley

turmeric popcorn

individual guacamole or hummus packs

carbonated water to add to herbal teas, fruit juices,

etc.

celery + seed butter + raisins

apple sandwiches

rice crackers + salsa

green peas + hummus

Lara bars or homemade granola bars

frozen grapes

rice paper rolls

nori sheets to wrap things up!

zucchini roll ups

muffins + loafs (use a “flax egg if vegan or allergies)

overnight oats or chia pudding- superfood them up!

parsnip or sweet potato chips

wild caught sustainable salmon, sardines, or tuna

favorite treats- dark chocolate, macaroons, etc

Think about:

• Making travel playlist, pod cast selections, audio books, ted talks

Keep in Car:

Running shoes, extra flip flops, blanket, cutlery, plates + napkins, first aid kit, bottle of lavender, feminine kit, coffee mug, water bottle, small blanket + soaks for plane, yoga mat,

dog accessories: water bowl, extra food and treats, extra leash, towels, emergency vet numbers (here and there), favourite toys + blankets, updated vaccination list,

Travel packs

wheatgrass shots

protein powder packs

Genuine Health Fermented Greens Whole

Food Pack

powder cacao

herbal teas

pumpkin + sunflower seeds

flaked sea weed (hypo-thyroid)

powder maca (hormone control)

black sesame seeds extra calcium

cinnamon for blood sugar control

hemp seeds (healthy fats and complete protein)

travel probiotic (doesn’t need to be refrigerated)

individual packs of- coconut oil, almond butter,

seed butter, cocoa butter

sea salt + pepper

olive oil for salad dressings

mason jar honey

Perishable Foods:

• For perishable foods, you can use a cooler or a cooler “shoulder” bag along with gel ice packs to keep foods cold during your travel time. When flying, if you’re unsure if your ice source is security-friendly, take a large ziplock bag and get ice from a drink shop once you’re in the terminal.

Prioritize:

staying at hotels that offer a mini-fridge in the room

map out fresh markets, grocery stores, etc

check out hotel breakfast options ahead of

time: stock up on hard-boiled eggs or fruit from the breakfast buffet to serve as breakfast or snacks during your trip.

Use review sites like Yelp or Trip Advisor to search the city your visiting, along with

Energy Balls from www.detoxinista.com

1 cup whole raw cashews

1⁄2 cup raw almonds

2 teaspoons ground cinnamon

1⁄4 teaspoon fine sea salt

10 ounces Medjool dates, pitted (about 11⁄4 cup, tightly packed)

1⁄4 teaspoon vanilla extract

In the bowl of a large food processor fitted with an "S" blade, grind the cashews, almonds, cinnamon and salt until finely ground. Add in the pitted dates and vanilla and process again until the dough becomes very sticky. Use a tablespoon to scoop the dough and roll it between your hands to make ball shapes. Arrange the balls on a plate or baking sheet lined with parchment paper, then place them in the fridge or freezer to set for one hour. Once the balls have firmed up a bit, store them in an airtight container in the fridge for up to two weeks.

PEANUT BUTTER & JELLY MUFFINS (GLUTEN-FREE) www.detoxinista.com

Serves: 12 GLUTEN FREE
A quick and easy muffin that's a great alternative to making sandwiches each day!

3 very ripe bananas, mashed (about 1 cup mashed)

3⁄4 cup natural peanut butter, or nut butter of choice

3⁄4 cup sprouted buckwheat flour

1⁄4 cup pure maple syrup

1⁄2 teaspoon fine sea salt

1⁄2 teaspoon baking soda

1 tablespoon raw apple cider vinegar

1 cup fresh raspberries

Preheat the oven to 350F and line a standard muffin tin with 12 baking cups. (I use these reusable silicone cups.) In a large mixing bowl use a fork to mash the ripe bananas until they have a puree-like consistency-- it's okay if there are a few lumps. Add in the peanut butter, buckwheat flour, maple syrup, salt, and baking soda and mix well until a sticky batter is created, then stir in the vinegar last. Fold in the fresh raspberries and divide the batter between the 12 muffin cups.

Bake until the centers are firm and the tops begin to crack, about 20 minutes. Cool completely in the pan before serving, and store the muffins in a sealed container in the fridge for up to a week.