Hotel room meals can be so much quicker than going to a restaurant if you get in late and just don’t want to go out in search of something.
They’re also a lot cheaper – plus you don’t have to tip. The key is that you need to have a few things with you unless you’re cool with eating out of the containers things come in.
I love finding things at the store to make a meal, and think of it as an adventure in creative meal planning. Some things can be annoying, like if you don’t have a can opener, but if you plan ahead it’s so much fun!
I often get the hummuses (hummi??) that they keep in the deli section for some flavor and the legume content. I look for brands that have minimal ingredients and use olive or other unrefined oils rather than canola (which is very processed) when I can find them.
Fresh veggies are always good, and the pre-washed greens are really handy. Traveling with a small cutting board and knife opens up your choice of veggies.
If I don’t have a knife, I can sometimes get away with the plastic ones they have in the deli section, but they only work with soft veggies like cherry tomatoes and avocados.
I also had a couple of rice cakes with peanut butter and more greens, and then we split a mango for dessert. Yummy 🙂
Hummus Salad
Ingredients
- 4 cups lettuce
- 1 bell pepper, chopped
- 1 avocado, chopped
- 1/2 cup hummus
- 2 tsp olive oil, optional
- pinch sea salt, optional
Instructions
- Put the greens on plates, top with the veggies and hummus, drizzle with the oil and sprinkle the salt over the veggies.
Nutrition
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