Travel by Car/Van
Mon & Fri
● Pour 8 oz (240ml) of rolled oats, 1 tbsp. (15ml) of chia seeds and 2 tbsp. (30ml) of pumpkin seeds in an adequate-size bowl, set aside. In a 2 cup (480ml) measuring glass add 2 tsp. (10ml) of organic corn sugar and 1/8 tsp. (0.63ml) of Celtic sea salt. Next, fill with 14 oz (400ml) of cold or room temperature water and mix well. Pour over oat mix and fold in for about 2 minutes before eating.
● Buy a small 2 cup (480ml) carton of plain cooked rice. Transfer to a regular 6-cup (1.5L) Pyrex dish and set aside.
For canned chicken with no salt added, use 3/8 tsp. (1.88ml) of Celtic Sea salt. For canned chicken with salt added use 1/8 tsp. (0.63ml) of Celtic seas salt. Drain water from canned chicken before transferring to an adequate-size bowl and then flake.
Put the selected amount of Celtic Sea salt in the palm of your hand and then sprinkle over the chicken in a few pinches. To that, add 1/2 tsp. (2.5ml) of black pepper, 1/2 tsp. (2.5ml) of turmeric, 1/2 tbsp. (7.5ml) of coconut oil and 1 tbsp. (15ml) of extra virgin olive oil; mix well.
Transfer to Pyrex dish with the rice and gently mix. Makes 2 servings (lunch and dinner).
Tues & Sat
● In a small bowl, combine 2 level tsp. (10ml) of cocoa powder, 1/16 tsp. (pinch) Celtic sea salt and 2 tsp. (10ml) of corn sugar; mix well. To that, add 1 tbsp. (15ml) of almond butter, 1/2 tsp. (2.5ml) of extra virgin olive oil and 2 tsp. (10ml) of water; stir until it thickens (about 2 minutes). Spread on 3 corn cakes.
● Buy a small 2 cup (480ml) carton of plain cooked rice. Transfer to a regular 6-cup (1.5L) Pyrex dish and set aside.
For canned salmon with no salt added, use 3/8 tsp. (1.88ml) of Celtic Sea salt. For canned salmon with salt added use 1/8 tsp. (0.63ml) of Celtic seas salt. Drain water from canned salmon before transferring to an adequate-size bowl and then flake.
Put the selected amount of Celtic Sea salt in the palm of your hand and then sprinkle over the salmon in a few pinches. To that, add 1/2 tsp. (2.5ml) of black pepper, 1/2 tsp. (2.5ml) of turmeric, 1/2 tbsp. (7.5ml) of coconut oil and 1 tbsp. (15ml) of extra virgin olive oil; mix well.
Transfer to Pyrex dish with the rice and gently mix. Makes 2 servings (lunch and dinner).
Wed & Sun
● In a 16 oz (480ml) glass mug add 2 tbsp. (30ml) of corn sugar and 1/3 level cup (80ml) of egg white powder. Combine the dry ingredients together thoroughly. To that, add 1 tbsp. (15ml) of almond butter and 1/3 cup (80ml) of cold water, stir and mash (with the back of a spoon against the side of the glass) for 1–2 minutes.
Next, fill the mug until it’s a 1/2 inch or 1 centimeter shy of the rim with cold water and then stir well for about a minute. Use a spoon to skim any small tasty lumps from the surface before serving.
● Buy a small 2 cup (480ml) carton of plain cooked rice. Transfer to a regular 6-cup (1.5L) Pyrex dish and set aside.
For canned beans with no salt added, use 3/8 tsp. (1.88ml) of Celtic Sea salt. For canned beans with salt added use 1/8 tsp. (0.63ml) of Celtic seas salt. Drain water from canned beans before transferring to an adequate-size bowl.
Put the selected amount of Celtic Sea salt in the palm of your hand and then sprinkle over the beans in a few pinches. To that, add 1/2 tsp. (2.5ml) of black pepper, 1/2 tsp. (2.5ml) of turmeric, 1/2 tbsp. (7.5ml) of coconut oil and 1 tbsp. (15ml) of extra virgin olive oil; mix well.
Transfer to Pyrex dish with the rice and gently mix. Makes 2 servings (lunch and dinner).