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Eating healthy While Traveling

It’s so easy to get away from the best nutritional habits when going on vacations, road trips, and encountering long flights and layovers.  However, traveling does not mean that you have to make the wrong food choices or eat unhealthy. 

To set yourself up for success, think ahead.  If you are in the car, fill the cooler with yogurt, fruits, vegetables, and healthy wraps or sandwiches.  When in flight, purchase trail mix, popcorn and fruits or ask for a kosher or vegetarian meal.  When booking your hotel, try to choose a hotel with a kitchen.    This way you can go out and purchase foods to prepare your own meals.  When dining out most restaurants have low-carb meals on the menu.

Make sure you are incorporating plenty of water all during the day.  And if by chance you have to substitute something unhealthy, it’s ok to splurge every once in a while. 


Healthy Eating

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Incorporating a Travel Garden

I’ve always wanted to start an herb garden but I just wasn’t sure of what to do or how to go about it. But after much research I’ve come to the conclusion that including a traveling garden in my setup is a very simple and easy and it’s a very awesome way of ensuring that I’m using the freshest herbs possible.

There are several ways to incorporate a travel garden.  One way would be to utilize hanging planters.  When inside, the planters can be hung over the sink, allowing the sink to catch the water while the plant is being watered.  During the day, the hanging planter can be hung outside to get sunlight. 

Another way would be to utilize a window container which also allows you to move your plants easily when desiring more sunlight.   Both ideas are great when you are mobile and limited on space.


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St. Patty’s Day Dish

Corned beef and cabbage is not a traditional dish in Ireland but rather a traditional dish in the U.S. and eaten only during the holidays.  Ireland Immigrants who migrated to the U.S. beginning in the 1850s, yearned for the taste of their traditional foods but wasn’t able to afford the high price of pork.  So instead, they settled for brisket, which was a much cheaper meat. 

Instead of boiling the beef, the Irish used cooking methods of other cultures. Brining was a technique of the Eastern Europeans, which is a way of salt-curing meat. Corn had nothing to do with the dish, but was associated with the small kernel-sized salt crystals that were used to preserve the meat. 

The corned beef was served with vegetables such as cabbage, carrots and potatoes. 

To this day, this hearty dinner is still served in the US. on Saint Patrick’s Day.

Slow Cooker Corned Beef and Cabbage


■  6 to 8 medium potatoes (red-skinned, Yukon Gold, fingerlings, etc.)

■  3 medium carrots

■  2 to 3 ribs celery

■  4 pounds corned beef brisket (preferably flat cut)

■  1 (2-pound) head of cabbage

■  1/2 teaspoon black pepper

■  1 1/2 cups water

Steps to Make It

01 Gather the ingredients.

02 Peel the potatoes and cut them into 1/2-inch slices.

03 Peel the carrots and slice them into 1/4-inch rounds.

04 Slice the celery.

05 Lightly butter a 5- to 6-quart crock pot, or spray it with nonstick cooking spray.

06 Layer the potato slices over the bottom of the pot with carrots and celery.

07 Place corned beef on vegetables. If it doesn’t fit comfortably in your slow cooker, cut it into 2 or 3 pieces.

08 Slice the cabbage into 8 wedges.

09 Arrange the wedges around the meat and add the pepper and water. Alternatively, if the slow cooker is not large enough, boil the cabbage wedges on the stovetop in a small amount of lightly salted water about 10 to 15 minutes before the corned beef is ready.

10 Cover and cook on high for 1 hour.

11 Reduce the heat to low and continue to cook on the low setting for 6 to 8 hours, or until the corned beef and vegetables are tender.

12 Remove the meat to a platter, cover with foil, and let it rest for 10 to 15 minutes before slicing.

13 Slice and serve!


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No 1 Herb Grown in Louisiana for Cooking

The herb basil is a plant that is best grown in warm weather and is the most widely used while cooking.  Sweet basil is the most common type which grows about 12-36 inches in height, and can be grown inside all year long.  It has a sweet smell and gives lots of flavor to a variety of dishes especially meats, vegetables, soups, salads, tomato dishes and pesto. 

Basil can be stored by freezing (keeps most flavor when frozen), or air drying in small, loose bunches and will stay fresh in the refrigerator for only a short period of time. 

Besides cooking, basil is known to have many health benefits. A few are anti-inflammatory, pain reducer, fever reducer, liver protector, anti-stress solution, and immune booster.

If you grow nothing else, you should grow basil because buying those individual packs of basil leaves can add up in cost.