TIP 1: Get Real About Snacks. Keep stocked up on healthy snacks and quick fixes. We can try buying healthy stuff, but most of it has too many additives, and not enough really good stuff in it, so our best bet is really to make stuff in large batches and freeze it.

We make whole wheat pockets, pizzas, breads, snack bars (fruit and chocolate), cinnamon rolls, whole wheat English muffins and bagels, and other baked goods in large batches, and freeze them. We pre-cook meats and re-freeze them so they are fast to thaw and use. We make extras of favorite foods and save them for another meal.

We prepare (or sometimes buy) pre-washed and cut veggies. We cook large batches of hash browns (made from skin-on potatoes), or country breakfast (potatoes, eggs, sausage or ham, and veggies), freeze them and use when we are in a hurry. We keep range-free hard boiled eggs on hand. Finally, we keep enough fresh organic greens and fruits on hand to always be able to make quick nutrition-packed green smoothies.

TIP 2: Get Real About Eating Away From Home. When we are on the run, we take an ice-filled cooler of the above-mentioned snacks with us. This insures that if we get stuck somewhere, we won’t be forced to eat something unhealthy just because there were no good choices. If we eat at a restaurant, we choose the best possible meals, high in veggies, and low in refined carbs. We carry bottled water everywhere, so a drink is never a problem either.

Signey's Homemade Power Bars
As found on Alive.com

“It’s great to have healthy snacks handy and it means I don’t have to resort to ‘power (read: sugar) bars’ when my blood sugar levels drop. There are so few good snacks or quick food that you can buy when you’re away from home, so I love having my own on hand.” —Signy Wilson, cancer survivor

Dry Ingredients:
3 cups quick-cooking oatmeal
1 cup finely chopped dried apricots or any dried fruit
2 Tbsp sesame seeds
4 Tbsp sunflower seeds
4 Tbsp pumpkin seeds
2 Tbsp almond slivers
2 Tbsp ground flax seeds
4 Tbsp coconut
1 tsp cinnamon

Wet Ingredients:
1/2 cup organic butter, melted over low heat, or cold-pressed walnut oil (preferred)
3/4 cup pure maple syrup
3/4 tsp salt
1 tsp lemon zest
1 1/2 Tbsp organic molasses
2 tsp vanilla

Heat oven to 350 F (180 C). In a large bowl, combine all dry ingredients and set aside.

In a large heavy saucepan, heat oil or butter and stir in wet ingredients. Bring to a boil over medium heat, stirring frequently. Remove from heat and stir in dry ingredients, mixing well. Turn into 13- x 9-in (33- x 23-cm) baking pan and press mixture to form an even layer. Bake for 20 minutes. Cut into bars while still warm and allow to cool. Keep refrigerated. Serves 4.

        

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