Category: Snack

A Better Butter Tart

May 15, 2013 69 Comments

What does it mean to be truly Canadian? Buying milk in plastic bags? Designing your Halloween costume to fit over your snowsuit? Celebrating Thanksgiving in October?

Well, what about butter tarts? You know up until last week I actually thought that the rest of the world knew what these were, until my mother promptly corrected me. “No! Butter tarts are a truly Canadian thing. Like peacekeeping! And Tim Hortons!”

And she would know. My mother loves butter tarts. Never put yourself between her and one of these pastries, as you’d be putting your life at risk.

Last summer she found a classic butter tart recipe in our national newspaper, and as it was a lazy day at the cottage, she decided to give them a try. “They were sinfully delicious”, she said, when I asked about the success of the dessert. “But the ingredients were pretty sinful too. Maybe you should give them a makeover! Then I can eat more.” Good thinkin’ mum. That is what I am here for.

You see butter tarts are not healthy. Not in the slightest. Not even if you used your imagination. For those of you who aren’t Canadian, a butter tart is a white-flour-and butter (or lard!) pastry shell filled with butter, sugar, eggs, and a token handful of raisins (but more often than not, corn syrup as well). That’s about it. They are undoubtedly delicious – I would liken them to edible crack. Ooey, gooey, caramel-ly filling that ceremoniously oozes out when sliced, surrounded by a flaky pastry crust – what’s not to love about that? And although I am all in for a celebratory dessert now and again, I hope I have proven to most of you by now that there are better alternatives to the über-processed ingredients ever-present in common desserts, Canadian or otherwise.

Grain-based Sweeteners: A pretty sweet deal!
In this recipe I am using two different sweeteners: barley malt and brown rice syrup. These are both grain malt syrups and are the least concentrated, least sweet and most nearly whole-food sweeteners.

Barley malt and brown rice syrup are naturally processed sweeteners made from fermented grains, and are made of 50% maltose: a sugar that is only one-third as sweet as white sugar. At least half the composition of these grain-based sweeteners are nutrients found in the original whole grains from which they are made. They also contain good percentages of complex sugars, which take much longer to digest than the simple variety of sugars we find in processed sweeteners, like white sugar for example. Because complex sugars take longer to break down, this smoothes out the blood-sugar highs and lows associated with the consumption of highly processed sweeteners.

Although sugar is a major life force and our bodies need it as fuel, we can lose sight of the fact that there are huge differences is quality when it comes to the sugar we choose to eat. Sugars are plentiful in many whole foods like fruits, vegetables, even grains and dairy products, yet these sugars are balanced because whole food contains the proper minerals. Because refined sugars have been stripped of everything except the sweet, they have lost their mineral content, which creates a deficit of sorts, or an imbalance. The digestion of refined sugars forces our bodies to draw minerals out of our bones, tissues, and blood just regain the delicate equilibrium necessary for us to function. It’s a scary thought! You can imagine after years and years of eating refined sweeteners what a deficit of minerals one could be left with. That is why sugar consumption is linked to so many diseases, including immune deficiency, tooth decay, bone loss, heart disease, hypoglycemia, diabetes, high blood pressure, obesity, PMS, and yeast overgrowth (just to name a few).

But I don’t want this to be all doom and gloom! Part of the motivation behind making healthier choices is being informed. And when you know the difference between sweeteners that actually take precious minerals from your hard working body, versus sweeteners that maintain the balance, you can make healthier choices from an educated place because you want to do what is best for you.

Some other examples of naturally processed sweeteners are unrefined cane juice powder (Sucanat), unrefined coconut sap powder (coconut sugar), maple syrup, blackstrap molasses, raw honey, fruit juices, fruit syrups and date sugar, amasake (fermented rice). Look for these at health food stores, natural grocers and increasingly good supermarkets. Be on the lookout for products that label themselves “natural” sweeteners such as fructose, brown sugar and turbinado sugar. They are nearly as refined and concentrated as white sugar and have similar effects on the body. And keep in mind that even though naturally processed sweeteners are better than their refined counterparts, you should still treat naturally processed sweeteners as something special (especially theses butter tarts!).

These new-and-improved butter tarts are pretty darn delicious. Slightly different than your traditional version, they have a more caramel-y center and crunchier crust, almost like a shortbread cookie. I used ghee as the fat in the filling for this recipe because heck, this is a butter tart. If you choose to use butter, make sure that it is unsalted, or omit the salt in the filling. If you don’t want to use any animal products stick to the coconut oil. I haven’t tried it this way, but I am very confident it will be just as delicious.

A Better Butter Tart

Crust:
2 cups / 190g rolled oats (gluten-free, if possible)
1 cup /140g brown rice flour
1/2 tsp. sea salt
6 Tbsp. brown rice syrup
5 Tbsp. coconut oil, melted

Filling:
1/2 cup (125 ml.) brown rice syrup
1/4 cup (60 ml.) barley malt
2 Tbsp. arrowroot powder
2 Tbsp. ghee, melted (unsalted butter or coconut oil is fine)
1 vanilla bean, seeds scraped
1/4 tsp. baking powder
a couple pinches sea salt
1/3 cup organic raisins (optional, although traditional)

Directions:
1. Preheat oven to 325°F / 170°C).
2. Make the crust: In a food processor, blend the rolled oats on high until you have a rough flour. In a large mixing bowl, combine the oat flour with the brown rice flour and salt. In a small saucepan, melt the coconut oil and brown rice syrup together, pour it over the dry ingredients and mix with a spoon until everything is incorporated. You may need to use your hands to knead the dough a little at this point.
3. In a standard muffin pan press a golf ball-sized amount of dough very firmly into each form, continuing high up on the sides. I found that the thinner the crust on this the better. They will puff up slightly in the oven.
4. Bake the shells for 10 minutes until just turning a light golden colour on the edges. Remove from oven.
5. While the shells are baking, make the filling: melt the fat you are using in a small saucepan over low heat. Add the seeds of one vanilla bean pod.
6. In a medium mixing bowl measure out the brown rice syrup and barley malt. Pour in the melted fat and whisk to combine with the sweeteners. Sift in the arrowroot and baking powder, add salt (unless you are using salted butter) and whisk until completely smooth. Fold in the raisins, if using.
7. Spoon enough filling into each baked shell until just below the rim of the crust. The filling will bubble up while baking and coat the top edge of the crust, which looks very beautiful. Place the filled shells in the oven and bake for 20 minutes until the filling is bubbling and browning around the edges. Remove from oven, let cool, then place in the refrigerator until completely chilled. This is an important step because it will crystallize the sugars, making removal of the tarts very easy.
8. Using a very sharp, pointed knife, insert the tip of the blade down along the side of each tart breaking the sugar seal if necessary – they should pop out of the mold very easily. If not, pierce the sugar seal in a couple places until you can remove them. If they are stubborn, keep them in the fridge until colder. Once removed from their molds you can keep the tarts at room temperature in a tightly sealed container, and warm them a little before serving if desired. Keeps for a week.

It’s hard being away from the homeland, but munching on one of these with my family last week sure helped ease the pain. If you’ve never enjoyed a butter tart before give these healthier treats a try and enjoy a little bite of true Canadian heritage – ‘cause you’d be a real hoser if ya didn’t, eh? Geeeeez.

See you this summer my dearest Canada! I’m counting the days…

Tropical Chewy Granola Bars

April 25, 2013 63 Comments

Returning home from such an epic holiday, sitting here at my desk in my apartment feeling a million miles away from anything tropical, there is a part of me that wants to say I’m getting “back to reality”. But that would be inaccurate, as I believe that the island of Kauai was absolutely the realest place I’ve ever been. What do I mean by this? Well, I have never in my life been faced with more awe-inspiring nature, powerful energies, provocative weather, and life-challenging situations. It was the biggest dose of reality I could have gotten, anywhere.

I think the thing that struck me as soon as we left the airport was how low-key the island seemed. No huge high-rise hotels, no chain restaurants, no four-lane highways. Everything was pretty quiet and chilled out. And since the single, main road that winds its way along the coast of the island never actually connects to itself, this has kept things rather simple and undeveloped. Over 90% of Kauai is inaccessible by car, so Kauai tends to attract nature lovers who appreciate a raw, untamed, untouched environment and a good hike.

The first week of our trip, we were staying on the north side of the island, which during the winter and spring seasons receives a lot of rain. So much in fact, that our plans and high hopes of hiking the Kalalau trail were dashed by flash floods and washed out footpaths. We eventually did the first section of the trek, but the river crossing was so dangerous that we strongly warned from Mother Nature to turn back. Rains were rather relentless and some days were safest spent on high ground and indoors. I have never experienced such powerful weather – it was clearly to be respected!

We eventually found ourselves on the western side of the island trying to find some dry land and sunshine. Camping out on the beach was heavenly, until one night a sandstorm drove us out of our bliss and back in our cars for shelter.

But this is beginning to sound a bit complain-y, while I was actually having a total blast. Whether I was being pummeled by life-threatening waves, unrelenting rain, sand storms, or burning sun, my time on Kauai made me feel very connected to the environment, and so very alive. I loved feeling so small, so vulnerable, and at the mercy of nature (except when it got a tad scary). It was a reality check in the best way. Life was put back into perspective again, and I remembered that I am a part of a world so much bigger and more powerful than I can even fathom. Every second of that 38-hour trip was worth every second of that life-affirming, life-connecting feeling.

So, how do these granola bars tie into anything? You can imagine with the trekking and camping we did that there were a few energy bars consumed as they were the most convenient way of getting calories into us on the trail. We did find some rather high-vibe varieties, but I knew that as soon as I got back home I would make my own full of the delicious, tropical flavours. Mango, banana, coconut and macadamias were daily fare, and these form the base for my recipe. Finding the more unusual treats like noni, ice cream bean, soursop, Surinam cherry, breadfruit, and rambutan here in Copenhagen is slightly more challenging, so I stuck to relatively common dried foods you can all get your hands on, in paradise or otherwise.

These Tropical Chewy Granola Bars are a very versatile recipe and you can make several substitutions if you are missing some ingredients or aren’t into them. I used ripe bananas as the liquid binding agent, but if you don’t like bananas, replace them with ½ cup of applesauce. You could also use 2 eggs. Instead of the dried fruit I used, feel free to change it up: dried pineapple would be great, as would dates, cranberries, cherries, or raisins. Of course this will change the flavour a great deal, but if you want to adapt the recipe to the seasons and what is available, you most certainly can do that. Replace the buckwheat with oats if desired, the honey with maple syrup, the coconut oil with butter or ghee. And if macadamia nuts are unavailable, any nut will do – almonds, pecans, or cashews would be really good in these.

Even if you won’t be hitting a trail anytime soon, these granola bars will just as well on a spring picnic, biking around the city, or just an afternoon tea computer break. Because let’s face it: that’s about the only way I’ll be enjoying them for now. No complaints.

Tropical Chewy Granola Bars
Makes 12-16 bars

Ingredients:
2 Tbsp. chia seeds + 6 Tbsp. water
2 cups / 200g rolled oats (certified gluten-free if possible)
½ cup / 150g raw buckwheat groats
1 cup / 50g coconut flakes
¾ cup / 100g macadamia nuts, chopped
60g / 2 oz. dried banana, chopped (or Medjool dates)
60g / 2 oz. dried mango, chopped
¼ cup / 60ml coconut oil
1/3 cup / 80ml honey (or maple syrup)
1 vanilla bean, seeds scraped (or 1 tsp. extract)
2 very ripe bananas
½ tsp. coarse sea salt

Directions:
1. In a small bowl, combine chia seeds and water to make a gel. Set aside.
2. Spread the oats, buckwheat, coconut and macadamia nuts out on a baking sheet and place in a 300°F / 150°C oven. Stir every 5 minutes or so, until lightly toasted, about 15 minutes. Remove from oven and let cool.
3. While the oat mixture is toasting, make the liquid. In a small saucepan combine coconut oil, honey, and vanilla. Whisk over low-medium heat until melted and thoroughly combined.
4. In a food processor or blender, blend peeled bananas with the honey and oil mixture. Blend until smooth. Pulse in chia gel gently, just to combine>
5. In a large mixing bowl combine toasted oat mixture, sea salt, and chopped dried fruit. Pour in the liquid and stir well to combine.
6. Turn the oven up to 350°F / 175°C. Spread a large piece of parchment paper in a 8” x 8” (20 x 20 cm) baking pan, overlapping the sides. Pour the granola bar mixture into the pan and press down firmly with a spatula, especially in the corners. Bake for 25-30 minutes until golden on top and around the edges.
7. Remove from oven and let cool for at least 30 minutes. To take the granola slab out of the pan, simply lift up the sides of the parchment. Place on a flat surface and cut into rectangles or squares (12-16, depending on the size). Store in a airtight container in the fridge for up to two weeks. Best if kept cold, as this prevents the bars from crumbling.

As much it was nice to have a break from technology, I really did miss blogging and it feels good to be back in the swing of things. I have lots of good stuff up my sleeves for this season and I’m excited to share it with you all.

Lots of love from the un-tropics of Copenhagen,
Sarah B.

Mango Cashew Sunshine Bites

March 24, 2013 74 Comments

Hello friends,
While I am away on holiday over the next few weeks, I will continue to post recipes just not full articles. Enjoy!

I made it. My bean dip and everything else has officially passed through security on all three legs of my journey to Kauai. I am writing this 30,000 feet above the blue ocean, about two hours (out of the thirty eight!) from our final destination. I have never been so excited to get off a plane in. my. life.

As promised, here is the recipe for Mango Cashew Sunshine Bites that I made for my trip. When we left Denmark there was an impending snowstorm with no signs of spring whatsoever. My body was beginning to crave new flavours and my excitement for the tropics took hold. I wanted to pack in as many fresh and exotic tastes as I could, and these little beauties are the result. I absolutely love the tang of lime and mango combined with the warm, mellow vanilla vibes and crunchy coconut. The cashews lend a creaminess and the salt acts as the perfect balancer. I also added turmeric to the treats for a nutritional boost, but this is totally optional. Keep in mind that turmeric has a very mild flavour so you will not taste it at all. Plus, it really makes the golden colour pop!

Although these are raw and more of a warm-weather treat, they are still a great snack to have around all year. And because they use almost completely dried foods, you don’t need to wait for summer to make them.

The only tip I will offer for this recipe is choosing the right kind of dried mango. Most dried mango has been sweetened to high heaven and preserved with sulfites of some kind. Look for organic mango if possible, but always read the label – even organic dried mango can contain organic sugar.

Mango Cashew Sunshine Bites
makes approx. 20

Ingredients:
2/3 cup / 100g raw cashews
1 cup / 100g dried mango pieces (purchase organic, unsweetened, unsulfured)
½ cup / 50g unsweetened desiccated coconut, plus more for garnish
1-2 tsp. creamed honey, for sweetness if desired (or brown rice syrup, barley malt)
seeds of 1 vanilla bean
lime zest
pinch sea salt
pinch ground turmeric (optional)

Directions:
1. Soak cashews for four hours. Drain and rinse.
2. Soak mango for 20-30 minutes until slightly softened, but not mushy.
3. In a food processor combine all ingredients except honey. Pulse to combine until a sticky dough is formed. Taste for sweetness and add honey if desired.
4. Spoon out about a ½ tablespoon amount of mixture at a time and roll into a ball with your hands. Roll in coconut to coat. Store in the fridge for up to 2 weeks.

I hope you all enjoy these as much as I have and that you don’t wait for a long trip to try them out!

Love and sunshine,
Sarah B.

* * * * * *

Hello friends!

I am excited to announce the next My New Roots class in Amsterdam. See the flyer for reservations and information. Hope you can join us!

Recipes and Tips for Healthy Travel

March 15, 2013 119 Comments

If there is one passion I have beyond cooking and eating, it is traveling.
In just one week I will be on a plane with my husband, heading for the tropical paradise of Kauai. It has been a dream of mine for many years to visit this Hawaiian island, and since my best friend is currently living there, I knew that this was the perfect opportunity. The only bummer about this incredible dream coming true? Oh, the 38-hours it will take to get there from Copenhagen. Yikes.

Yes, I love traveling, but I am not a huge fan of the in-transit time. Hauling luggage around. Layovers. Crowded airports. Until I actually arrive at my destination, I have my blinders on and my head down in total survival mode. You’d think for someone that travels as much as I do I would be used to all the schlepping by now, but I don’t think I’ll ever be in love with the line up at customs. It’s just not happening.

One thing I have happily mastered in all of my travel experience is the business of food. Just because I am in survival mode doesn’t mean I am eating questionably edible, pre-packaged sandwiches from the vending machine. No way. When this foodie is on the road (or in the sky), she comes fully prepared from door to door!

I take great pleasure in preparing my food for trips, and although it takes a little planning, am I ever chuffed cracking open my Tupperware of thoughtfully made salad, crackers, dip, and dessert, while other passengers are munching on mystery meat. More often that not, I end up sharing my meal with my seatmates, as they always ask about what I have with me. This leads to many great conversations – sometimes new friends – and I bet I’ve convinced more than one person that raw chocolate is better than their mini candy bar.

I posted a picture of my in-flight meal on Instagram during my last trip to Lisbon and the response was surprising: you want to know what to eat on the go! I am very happy to share my easy-to-make recipes that travel well if it means you’ll avoid schwaggy snacks eaten out of desperation too.

Now, I know that the list seems really long, but keep in mind I’ll be in transit for over an entire day and a half! And I eat a lot. And the last time I checked there were no restrictions on how much food you can take on a plane, just what you take.

Here’s what I am bringing with me on the epic trek across planet Earth:

Rice and Beet Salad (recipe below)
Happy Crackers
sprouts
Roasted Garlic and White Bean Dip (recipe below)
carrot and cucumber sticks
dried fruit
banana and pears
Simple Gourmet Granola
Mango-Cashew Sunshine Bites (next post!)

Here is what I’ve learned about traveling with food.

1. Pack foods that don’t need to be refrigerated. This one is obvious. All of the above items are fine out of the fridge for at least 24 hours. Soft cheeses, meat, and melty things are not the best choices.

2. Pack foods that will maintain good texture. I chose to make this rice and beet salad because the veggies will maintain their freshness and crispness throughout my journey. I find that all plane food is pretty one-note when it comes to consistency: mushy! I like to crunch on my food, so packing carrot sticks, cucumber, bell peppers, apples, sprouts, rice cakes, and crispy granola are always a safe bet. If you are going to eat greens, stick to romaine. Spinach, butter lettuces, and mixed greens wilt and get soggy. Also, pack foods in a specific order in your containers. With the rice and beet salad, you’ll notice that the rice and beets are on the bottom, while the romaine and cilantro are on top. Mix them all together just before eating and they will maintain their crispness for sure.

3. Pack foods that are easy to eat. I find sandwiches do not always fit in this category. If you do make a sandwich, keep the fillings small and non-liquid-y so that they are not oozing all over you when you take a bite. Sometimes I like to take a wrap with me because I can roll it up in a piece of parchment, which prevents dripping. Oranges and grapefruits are a bad call because they often require a hand washing. Also, don’t take foods that require knives as you can’t bring anything sharp in your carry-on, and you may have to wait for the food cart to come around before you can get your hands on utensils.

4. Be considerate. No one wants to sit beside Mrs. Garlic n’ Onions. Smelly cheeses, curry, and cooked cruciferous vegetables can stink up an entire plane with the flip of a Tupperware lid. The bean dip I made uses roasted garlic, which is far mellower and less offensive than raw garlic. The beet salad is rather inoffensive as well – the main smell is mustard, but it’s very mild. If you know that you’re about to drop a stinky food bomb, be thoughtful and eat when everyone else is so at least your smells are covered up by everyone else’s meal.

5. Avoid liquids. This is a no-brainer these days, but if you are going to take any kind of dip through security, make sure it can be turned upside down and not budge – think mashed potato consistency. It also really depends on who your security team is and what city you are in. Sometimes I get my hummus through one airport but I’ll be forced to toss it at the next one. It helps if the dip is not in a container with a weight or volume measure on the side and if it’s accompanied with veggie sticks, as pictured. If all else fails, playing dumb, smiling ever-so-sweetly and begging are seriously effective tactics. Remember, this is survival.

The following two recipes are very simple yet have been thoughtfully created for traveling.

The Rice and Beet Salad supplies you with whole grains for fiber, beets for cleansing your liver if you do choose to have a mini bottle o’ wine with your meal, walnuts for omega-3, cilantro for pulling heavy metals out of your blood, and romaine lettuce for vitamin C to ward off the flu from the dude sitting next to you. This salad has a high water content to keep you hydrated, and feeling like a human being when you land, instead of a zombie. The Roasted Garlic White Bean and Tarragon Dip is flavourful, high in protein and fiber. The roasted garlic won’t be as offensive as raw garlic like in regular hummus. It is also much thicker than regular hummus so that you can get it through security!

Prepare the salad and bean dip well in advance of leaving for your trip – the day before is ideal. You need to make sure all the ingredients are cool before you make both dishes, so that they will keep for many hours outside of the fridge. If they are warm when you leave, they may spoil en route.

Rice and Beet Salad
Serves 1

Ingredients:
½ cup short grain brown rice (won’t get mushy in the dressing like long-grain varieties)
1 cup water
2 medium beets
½ head romaine lettuce
1 small bunch cilantro (or flat leaf parsley, dill)
handful of walnuts

Honey-Maple- Mustard Dressing:
1 Tbsp. cold-pressed olive oil
2 tsp. mustard
1 tsp. maple syrup
1 tsp. apple cider vinegar
pinch sea salt and cracked black pepper

Whisk all ingredients together. Season to taste.

Directions:
1. To roast beets, wrap whole unpeeled beets in foil, and place in a 400°F / 200°C oven for 30-45 minutes, until tender. When cool enough to handle, unwrap and slip skins off.
2. While the beets are roasting, rinse the rice, combine it with the water and a pinch of salt in a small saucepan. Bring to a boil, reduce to simmer and cook covered, for about 45 minutes. Let cool.
3. Chop beets into large chunks and toss with half of the dressing. When rice is cool, toss with the other half of the dressing. In your container, lay the rice in one half of the bottom, then the beets on the other half.
4. Chop romaine and cilantro and place on top of the rice and beets. Sprinkle with walnuts. Cover and store in the fridge right until you leave the house.

Roasted Garlic White Bean and Tarragon Dip

Ingredients:
1 head garlic
2 cups cooked white beans (navy, cannellini, butter etc)
1/3 cup shelled sunflower seeds
zest and juice of 1 organic lemon
1 Tbsp. cold-pressed olive oil
1 tsp. maple syrup
5 Tbsp. chopped fresh tarragon
sea salt to taste (this will depend on whether or not your beans are salted)

Directions:
1. To roast garlic, cut the top off the head to expose the cloves beneath. Drizzle with 1 tsp. olive oil and wrap tightly with foil. Let roast in a 400°F / 200°C oven for 30-40 minutes until soft.
2. Cook beans if using dried. Let cool completely. Canned is fine.
3. In a dry skillet over medium heat, lightly toast sunflower seeds. Remove from heat.
4. In a food processor pulse sunflower seeds until ground. Add all other ingredients and blend until smooth. Season to taste. Store in a container in the fridge until you leave the house.

Help with Jetlag
Jetlag is a serious bummer. When you finally get to where you are going and all you want to do is sleep is incredibly frustrating.

The secret to combating this very common affliction is staying hydrated and avoiding those things that cause dehydration. I’ll share with you my own little tips that get me through every time. In fact, I rarely suffer from jetlag at all.

1. Drink tons of water. The circulated air on planes is incredibly dehydrating. Drink as much as you can the day you are traveling before you get to the airport. Take a bottle with you on the plane and have the flight attendants refill it often, or ask if you can have their 2-liter bottle for long-haul flights. They usually give me one, as they find coming to my seat every hour to fill my bottle annoying.
For every hour you are flying, drink at least 500ml / 17oz. of water (I aim for double this). This sounds like a lot, but it helps more than anything else. Yes, you may have to pee a lot, but it’s good to get out of your seat anyway.

2. No alcohol, coffee or tea. Yea, yea, I’m a big party pooper, but I say this in your best interest. Alcohol and caffeine are also dehydrating, which will exacerbate any feelings of jetlag you may have. Save the celebrations for when you actually get to your destination instead of suffering through a jetlag fueled hangover. The worst!

3. Limit or avoid the plane food. Meals on planes are heavily salted and/or sugared
because food tastes blander at high altitudes. To dilute both salt and sugar, your cells excrete water and send a thirst message to your brain saying they need more fluids. Wine does not help the situation. Nor does a cold beer, an iced tea, or coffee. Drink water on the plane only, and stick to high water content fruits and veggies. If you are going to be eating on the plane, order a vegetarian non-diary meal in advance – it’s your best bet!

Preparation for Coming Home
As a final detail, if you can plan ahead to your home coming, it will make the end of your trip a lot more pleasant. For my last meal at home I make a large pot of soup or stew and cook extra to freeze so that when I arrive back I have a meal waiting for me to heat and eat. It seems like a small thing, but when I get off the plane tired and needing a hot, nourishing meal, I know that there is one waiting for me when I get home without any fuss.

I hope that these recipes and lists of travel tips will help you on your next trip. Bon voyage! And I’ll see you when I am back from paradise…Peace out winter!