Here’s a quick and easy fresh fruit medley.

2 medium, ripe bananas, peeled and sliced.

1 pt. strawberries, sliced

10-12 lychees, peeled and pitted.

2 large kiwis, peeled, halved, and sliced.

Toss above ingredients together, serves 4-5.

Optional, if a healthy syrup is to be added:

1/4 c. water

2 tbs. xylitol

Stir xylitol into water, add to above tossed ingredients.

10 minutes to prepare

photo credit: WordRidden

Contrary to popular belief, veggies don’t need any dressing up to make them taste good. Nature has done that all by itself. They are picked fresh from the earth filled with succulent taste. The best vegetables that you can purchase are organic and found fresh in stores, at farmer’s markets, or even better, your own garden.

Vegetables can keep without freezing or refrigerating them which is good for snacking on the run. If you are on the run or about to hit the road, you can grab a bag of veggies for the ride. Turn vegetables into snack sized pieces by slicing them into sticks, cubes, or chips. In this form, they are easier to manage. Pack them in plastic bags or small containers and you are good to go.

There are many vegetables that you can prepare for a healthy on-the-go snack.

Carrots can be cut into sticks or a veggie slicer can cut them into chips. Don’t waste time buying baby carrots because they are expensive and are not baby carrots at all. It is easy enough to take a regular size carrot and fix it up. The same goes for cucumbers, beets, peppers, squash, zucchini, and other rigid veggies.

Tomatoes are classified as fruits, but we will consider them vegetables here. Many people just eat them like a fruit. Add a pinch of salt and bite in. You can even purchase the smaller versions like cherry or grape and simply pop them in your mouth as you ride. Broccoli and cauliflower can also be eaten raw. Celery is a good vegetable because it is filled with water and can relieve thirst and hunger at the same time.

photo credit: judepics

What are vegetables without dip? Dip adds a flavor to veggies and even kids who turn their noses up to vegetables will eat certain ones if they are dipped in something. Many dips can be made at home with dry seasoning packets and a vegan sour cream or cream cheese. For a different taste add your own fresh herbs. Sweet dips, like yogurt based ones, are also good with veggie snacks. Dip can be stored in a container or a two-piece salad bowl. With the salad bowl, the dip doesn’t mix with the vegetables until you are ready to eat them.

Vegetables can be excellent snacks for those times when you on the road and can’t get home to fix a complete meal. They are healthier alternatives then chips and a candy bar. Take them in the car, on the job, or outside for a quick energy pick-me-up. No matter what way you choose to eat them, vegetables make healthy on-the-go snack foods for everyone.

Here is what I did…

Ingredients

1 10 oz bag frozen corn

1 large roma tomato chopped

2 tsp Mexican oregano

1 tbsp soy sauce

2 tsp granulated garlic

2 tsp chili powder

Directions

Heat non-stick frying pan. Add corn and tomatoes. Simmer on low heat for 5 minutes, stirring occasionally. Add seasonings and stir. Cook on low heat for an additional 5 minutes. Turn off heat and enjoy!

Turn It Into Complete Meal

To make it a complete meal I heated a few corn tortillas, chopped some fresh onions and an avocado. I also reheated left-over seasoned brown rice.

Total Cook and Prep Time: 20 minutes.

Directions

Cook macaroni according to instructions on box. Drain and rinse with hot water.

In pot mix pasta, butter, and milk. Continue stirring and add cheese and nutritional yeast. Add salt to taste. Heat on low until the cheese beings to melt and mixture thickens. You can add more milk is necessary.

Variations:
Add green chilis, green onions, mushroom soup, non-dairy sour cream, broccoli, or top with fresh tomatoes.

Ingredients

1 32 oz Can of White hominy

1 bag of frozen corn

2 cups of brown rice (I used left over rice, so if you have some left over….throw it in)

2 tbsp Mexican Oregano (please be sure to use only Mexican oregano)

1 tbsp granulated garlic

2 tbsp chili powder

juice of one lemon

2 tbsp coconut oil

4 cups water

Tortilla Shells

Directions

Cook rice according to directions. This will take about 20 to 30 minutes.

In large pot heat coconut oil and add corn. Drain off 1/2 of the hominy juice and pour what is left in the can into the pot with the corn. Add water and all seasonings and cook on medium heat for 15 minutes.

While waiting on soup, heat or fry tortilla shells. If you choose to fry them please use an oil like coconut. If you heat them just heat a pan and heat each side of shells for about 2 minutes each.

After 15 minutes turn off stew. Once rice is ready add it to the stew.

Total Prep Time: 5 minutes

Total Cook Time: 24 to 30 Minutes