Three Tips to Pack a Green Meal to Go (Recipe Included)
Quick question: Do you know what you’re having for dinner? Don’t panic if you don’t have a clue – you’re not alone. Up to one third of Americans don’t know what they will be eating for supper on any given day, an underlying cause of relying on prepared food fast high in convenience and packaging and low in nutrients and local food connections.
However we slice it, our busy, chaotic, modern lifestyles generally leave us low on time and quality food fuel. I seem to live on either extreme: either I’m working and writing from my farm with a freezer full of preserved garden goodies to eat, or I’m in town all day running through a laundry list of errands, undoubtedly skipping a meal and ending up famished. And crabby.
A little planning goes along way in keeping well fueled on the road. Here’s three tips for easy green meals to go, and a recipe for Stuffed Roti (pronounced “row-tee”) with Chickpea Filling, a hearty Caribbean-inspired sandwich stuffed with curried veggies, potatoes and chickpeas that can be readily noshed with one hand just about anywhere:
