Following motherly advice to “do what you love,” Chef Doug Brochu is now using his carpe diem spirit to share his passions for food with the world as the SheKnows Food Expert. He is currently the proprietor for Stonebridge Manor, Chives ...
This meal starts with something I call travel fuel. It's a nice balance of sweet and salty.
Ingredients:
1/3 cup macadamia nuts
1/3 cup sun-dried cherries
1/3 cup sesame crusted cashews
1/3 dried apricots
1/3 cup M&Ms (optional)
1 teaspoon sea salt
1/2 teaspoon cinnamon
1/2 teaspoon chili powder
Directions:
Just shake it all up in a Ziploc bag for the perfect combination of healthy and satisfying.
The trick here is to use no mayo, poultry or uncured meats -- these would spoil. Instead, use mustard, oil and vinegar, and cured meats (ham, salami, coppacola). Add a nice, hearty leaf lettuce, provolone cheese, some pepperoncinis and black olives. Roasted red peppers or pesto stands in for mustard, oil and vinegar to change the taste of the sub and still help preserve it . Avoid soggy sub syndrome by putting the moist toppings in the middle, layered on either side with lettuce. This sandwich goes the distance!
Ingredients:
3 cups cooked orzo (small Italian pasta)
1/3 cup sun-dried tomatoes
2 tablespoons capers (I rinse these because sometimes they are too salty)
1/4 cup chopped kalamata olives
1/3 cup crumbled feta cheese
1/3 cup chopped green onion
1/4 cup extra-virgin olive oil
A healthy splash of rice wine vinegar
1 tablespoon honey
Lemon juice
Directions:
1. Place some shredded lettuce, preferably romaine, in the bottom of a glass mason jar.
2. Layer all the ingredients on top of the lettuce.
3. Put the jar in your cooler with ice, and you're ready to hit the road!
As a sweet finish for the last few miles, add a smear of Nutello (hazelnut chocolate spread) to Rice Krispie treats. I'm talking about an easy, guilt-free dessert here that's as good as any candy bar!
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