18 Jul The Travel Bug
GFFC’s Resident Foodie here again! Both the dog days of summer and harsh Michigan winters tend to bring out the travel bug in all of us. My frequent absences from the gym attest to my lack of immunity. Embrace the travel bug in a healthy way! Several of my recent trips have been Caribbean cruises, and I’m sure you all have heard the cliches about gaining weight on cruises. I offer the following tips to avoid going over the cliff Thelma-and-Louise-style when it comes to staying healthy while traveling:
- Don’t totally abandon your fitness routine! Even though our beloved gym isn’t available there is plenty you can do. On a cruise I visit the gym, swim laps, and take advantage of Zumba classes regularly.
- Stay active any way you can! The only time I take the elevator on a ship is when I port my luggage on and off. Hoofing it on a Caribbean island beats a taxi any day.
- Try a new fitness activity! On the Greek island of Crete in October, I tried – and loved – Aqua Zumba and Pilates on the beach. My husband and I took a Mambo class on a cruise ship in February and a biking tour on Bonaire. Make it fun!
- As much as possible stick to your normal eating schedule. Even on a ship I only visit the buffet at mealtimes – don’t park yourself there!
- Split it up! When traveling with girlfriends in November we would share desserts and even entrees. You can try more things that way when dining onboard or out.
And when you return home to an empty refrigerator it’s hard to get back on track. Here’s where that healthy pot of soup you made – and froze part of (see my SOUP post) – comes in handy. Toward that end, I offer another of my favorite soup recipes. Enjoy!
LENTIL SOUP WITH ANDOUILLE SAUSAGE
4 1/2 c. chicken stock or canned low-salt chicken broth
4 1/2 c. beef stock or canned broth
1 1/2 c. dried lentils
2 t. fennel seeds
2 T. olive oil
1/3 c. chopped celery
1/3 c. chopped carrot
1/3 c. chopped onion
6 oz. andouille sausage, halved lengthwise, cut into 1/2″ pieces
2 t. dried thyme
1/2 t. Creole seasoning
Combine stocks and lentils in large pot over high heat. Bring to boil. Reduce heat, cover and simmer 30 min. Meanwhile, heat medium skillet over high heat. Add fennel; saute until seeds are light golden brown, about 2 min. Remove seeds from skillet. Heat oil in same skillet over medium heat. Add celery, carrot and onion; saute until onion is translucent and celery and carrot are tender, about 5 min. Add toasted fennel seeds, sauteed vegetables, sausage, thyme and Creole seasoning to soup. Cover and simmer until lentils are very tender, stirring occasionally, about 45 min. Season to taste with salt and pepper. (Can be prepared one day ahead. Cover and chill. Rewarm over medium heat, stirring occasionally.)
Karen Neuman is most recently a retired caterer. Over the years she has also worked with Trader Joe’s in employee training and recipe development and wrote restaurant reviews and feature articles for various publications while living in Pittsburgh. She is a wife and mother, travels extensively, and has been a GFFC member for 5 years.