October Blog Post
- keannalightburn
- Oct 6
- 2 min read
Hotel Room
Harvest Bowl
Ingredients
1 microwaveable pouch of quinoa or brown rice
½ cup chickpeas, drained and rinsed
½ small apple, diced
¼ cup shredded carrots
¼ avocado, sliced
1 tablespoon pumpkin seeds
1 teaspoon olive oil
Juice of ½ lemon
Pinch of sea salt, pepper, and cinnamon (optional)
Directions
Heat your quinoa or rice pouch.
In a bowl, mix chickpeas, apples, and carrots.
Drizzle with olive oil and lemon juice; season to taste.
Top with avocado and pumpkin seeds.
Enjoy warm or cold — it’s grounding and digestion-friendly.
Flight Krew Tip: Bring travel-sized olive oil packets and reusable containers to save space.
Layover Energy Wrap
Ingredients
1 whole-grain or gluten-free tortilla
2 tablespoons hummus
¼ cup baby spinach
¼ cup shredded carrots
2 tablespoons roasted red peppers (jarred or pre-packed)
1 tablespoon sunflower seeds or hemp hearts
Optional: drizzle of hot sauce or tahini
Directions
Spread hummus evenly across the wrap.
Add spinach, carrots, peppers, and seeds.
Roll tightly and slice in half.
Wrap in foil for easy carry-on storage.
Flight Krew Tip: Prep two wraps before your trip — one for lunch, one for backup when airport food is pricey or unavailable.
Cabin Calm Snack Box
Ingredients :
1 small apple or pear, sliced
2 tablespoons almond or sunflower butter
Handful of walnuts or pumpkin seeds
1–2 squares dark chocolate
Optional: sprinkle of cinnamon or sea salt
Directions
Arrange everything in a small reusable container.
Store at room temperature for 4–6 hours or refrigerate overnight.
Pair with your favorite matcha or coffee from the “Sip from the Sky” series for a mood lift.
Flight Krew Tip: This combo balances blood sugar and gives you steady energy — no caffeine crash mid-service.
☁️ Final Boarding Thoughts
Healthy eating doesn’t have to be complicated or expensive on the road. These recipes prove that with a few smart staples, you can eat beautifully anywhere — from hotel room to crew lounge.
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