Eating well while on the road is a serious challenge. In particular, I find getting a sufficient amount of quality fats to be really tricky given that most restaurants no longer even serve real butter!
Forget about decent milk and cream unless you happen to be traveling to a friend or relative’s home who also eats traditionally.
Adequate fat intake while traveling is absolutely essential as it calms frayed nerves and keeps the blood sugar steady so that you don’t succumb to all the cheap processed carbs and make yourself ill in the process – not to mention packing on a few unwanted pounds!
Here’s a recipe for a quick nourishing smoothie that is loaded with good fats that can be made anywhere with ingredients that can be found even at a regular supermarket.
This is also a good recipe to use if fresh dairy from a small local farm is unavailable in your area or you have simply run out for a few days until the next farm pickup!
Coconut Milk Smoothie
1 cup whole coconut milk
2 ripe bananas
2-4 TBL maple syrup
4 egg yolks from good quality eggs
2 tsp vanilla extract
filtered water (optional)
Wash eggs in warm, soapy water and dry. Crack eggs and separate out the yolks. Puree bananas with egg yolks in a food processor or blender. Add remaining ingredients except water and blend again. Add additional water if desired to obtain desired thickness.
Source: Breakfast, Lunch and Dinner by Sally Fallon Morell (talk from the Wise Traditions 2007 Conference)
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