Traveling Tip: Fresh Veggies in a Bag!

Before MJ and I left for our trip, I decided to clean out the refrigerator! As it turned out, we had a lot of fresh veggies: zucchini, carrots, broccoli, some spinach, red peppers, etc.

Instead of just binning all of it, I cut it up and threw it in a ziplock bag (no dressing). Instant snack mix! It was great. I also fixed up some healthy pita breads with a teaspoon or so of hummus (three loaves cut into six halves).

It was wonderful, as well as wonderfully economical, to have a huge bag of fresh veggies to snack on all day and to make sandwiches with using high quality ingredients.

I commonly pack fruit when I travel, but from now on, it’s me and a gallon ziplock bag of veggies. Personally, I would recommend sticking to less “wet veggies” and avoid things that are likely to squish or make things too wet. For instance, lettuce, tomatoes, and cucumbers (given their super high water content) would be more likely to get messy and to also make your other veggies to go bad more quickly. As it was, my less wet veggies made the trip no problem. Cauliflower would also be a natural win in this regard!

If you’re going to take tomatoes or fruits such as grapes or cherries, just fill up an old quart yogurt container. They’re nice enough that they will product your precious cargo, but not so nice that you’d feel bad about ditching them as the trip progresses.

The hidden plus in all this is that by the end of your trip you’ll have more room in your luggage (as you’ve eaten your way through your “stuff” ) and you’ll have saved lots of money.

More space and more money doesn’t have to mean more space and resources for guilt-free shopping, but it certainly could do! I am writing this from the Apple Store by the way (and trust me, I’m not talking produce)!

Stay tuned for more travel trips!


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