Let’s face it, snacking on a package of peanuts for a four-hour-plus flight sitting in economy is enough to make someone hangry. Think first-class food is better?
Depending on which airline you fly on, yes your-first class food experience could be epic. Or you can choose to not roll the dice, come up with your own meal plan on the cheap for a plane and while on the road.
For the cost of a package of Pringles or a fruit and cheese tray, you can create a healthy stash of snacks, don’t take up a lot of space in your carry-on, and won’t have you running to the bathroom mid-flight.
Your neighbors will look at you in envy wishing they had thought about the idea first.
Airplane Snack Ideas
1. The walking salad
All you need is a Starbucks grande (medium-sized) cup (good reason to treat yourself to an iced caramel macchiato or tea lemonade), a freezer ziplock bag, your favorite greens, dried fruit (cranberries or blueberries), your favorite nuts (cashews or almonds), sliced fruit or vegetable (apple or carrot), your favorite salad dressing, and travel bamboo utensils.
Add one to two tablespoons of salad dressing on the bottom, followed by dried fruit, nuts, sliced vegetable or fruit, and greens on top. When it is time to eat, dump all the ingredients in the Starbucks cup in the freezer bag.
Roll the sides down and enjoy. For DIY homemade salad dressing ideas, check out my post, Healthy Salad Dressing Recipe.
2. Sliced carrots and ranch dressing
3. Gourmet caramel apple
Before I depart for my destination, I stop at a chocolate store (Rocky Mountain Chocolate Factory at the Minneapolis-St.Paul Airport) and purchase one gourmet caramel apple (sliced in quarters) and a couple of chocolate-covered pretzel sticks.
4. Fruit slices (tangerine, banana, apple) and honey
5. Olives and feta cheese
6. Sliced apples and a side of peanut or almond butter
Slice one apple into quarters and store it in a small ziplock bag or container. You can either buy peanut or almond butter, make it yourself, or if there is a machine that makes it at the grocery store, I recommend this option as the only ingredient is nuts.
Put two to three tablespoons of peanut or almond butter in a separate small ziplock bag or container.
7. Homemade nuts and dried fruit mix (peanuts, M&Ms, raisins)
8. Candied pecans
Crunchy, sweet, and salty, why not add these to your walking salad? Click here for the recipe I found on Allrecipes.
Making homemade salad dressing is not only more healthy for you, but you get more creative options for fruit and vegetable salads without storing large bottles of store-bought salad dressings that go bad.
I have found that by making my own homemade salad dressing, I have become a fan of eating salads.
The variety of salad dressings ensures I don’t make the same salad twice. If you are an avid traveler and like to make meals while on the road, all you need is a travel blender, a small mason jar, and a few ingredients. I found all these items on Target.
Here are two homemade easy recipes I use for either a fruit or vegetable salad.
1/4 cup white or dark balsamic vinegar (fig, lemon, raspberry, watermelon, peach white or honey ginger). I order mine online from Bisbee Olive Oil based in Bisbee, Arizona when I am not visiting. You should be able to find an olive oil company nearby that offers similar flavor options.
1/2 cup lemon-infused extra virgin olive oil. I order mine online from Nuts.com. When using a fruit balsamic vinegarette, I have noticed the infused lemon flavor brings out more flavor without being overpowering and tastes less acidic.
2 tablespoons 100% maple syrup or to taste. I buy mine from Trader Joes.
Directions
Put all ingredients either in a blender or bowl and whisk until the emulsification process is complete. If you are using a mason jar, shake for 15-30 seconds until all ingredients are combined.
The salad dressing can be used right away, but I like to make it the night before to allow the ingredient to settle in the fridge overnight in a small wide mouth mason jar.
Before using, give the mason jar a shake as vinegar and oil separation may occur.
Vegetable Salad Dressing
Ingredients
1/4 cup traditional (modena) balsamic vinegar
1/2 cup Sicilian extra virgin olive oil. I order online from Nuts.com.
2 tablespoons mustard. I use Coleman’s English mustard because it has a nice kick like wasabi. Be careful not to use too much. Most grocery stores carry it in the international or global aisle.
1 teaspoon shallots finely chopped.
1/4 teaspoon sea salt
1/4 teaspoon pepper
Directions
Put all ingredients either in a blender for 15-30 seconds until all ingredients are combined.
The salad dressing can be used right away, but I like to make it the night before to allow the ingredient to settle in the fridge overnight in a small wide mouth mason jar.
Before using, give the mason jar a shake as vinegar and oil separation may occur. Enjoy!
‘Tis the season for those sweet and spicy smelling coffee drinks that remind us that fall is right around the corner. Scents of clove, cinnamon, allspice wrap the fragrant spell of aroma around us like a wool blanket.
You have probably noticed the long line wrapping around in the corner of the parking lot in the morning at your favorite Starbucks location.
Coffee lovers united, waiting to get their hands on everything pumpkin spice whether it’s a latte, cold brew, loaf, or muffin.
Thinking you’re smarter than those folks, you wait until the afternoon to get your pumpkin spice fix, but you will find yourself empty-handed with no beverage and no pastry due to a mass sellout.
The supply truck bringing the goodies won’t arrive until the next day.
No Drama, No Worries My Friend
I will share the best-kept secret to not standing in line. Order ahead using the Starbucks mobile app.
Folks standing in line will do a double-take as you walk up and grab that fab drink with your name on it and walk out in less than 30 seconds like a hustler.
Yeah I know, you parked in a spot designated for deliveries and you need to get out ASAP before that ticket lands on your windshield. Hey, it’s seasonal.
We gotta get all that fall goodness before it goes away. The things we do for a pumpkin spice…
I got your covered with what I call my ‘lazy girl two-ingredient pumpkin spice syrup’ when I don’t feel like standing in that long line.
For the amount of time it takes to stand in line for that pumpkin spice cold brew, you can make your homemade syrup with only two ingredients.
I am a huge mason jar fan. These glass jars can be used over and over again to store dry ingredients and leftovers.
The amount you will make with this recipe is so small, you can take it along with you on your travels or make wherever you are in the world.
If you are flying, just remember, only 3-ounces liquids are allowed.
Pumpkin Spice Maple Syrup Recipe
Ingredients
1/4 teaspoon pumpkin spice blend (I found a 4-ounce bag on nuts.com for $4)
3-ounce 100% maple syrup (my go-to is a 25oz bottle from Trader Joe’s for $13)
Directions
Pour maple syrup and pumpkin spice blend in a 4-ounce container. Mix ingredients together either with a spoon. Or put the lid on the jelly jar and shake vigorously for 15-30 seconds.
Allow the mixture to sit for a couple of minutes for the pumpkin spice flavor to penetrate the maple syrup for a more robust pumpkin spice taste.
I found it tasted better sitting overnight in the fridge. Add 1-2 teaspoons (or to taste) to your favorite coffee beverage, ice cream, oatmeal, or pancakes.
My favorite drink is adding 6-8 frozen coffee (made the night before).
One cup of whole milk, one teaspoon of the syrup and one tablespoon of sweetened condensed milk.
Blend all the ingredients for 15-30 seconds. Enjoy.
If you are liking this drink mix, for more Starbucks inspired recipes, check out my post, DIY Tea Lemonade Made 3 Ways.
What do you think of when you hear about Minnesota? Most people think about the snow, the frigid cold, ice fishing, the music artist Prince (may he rest in peace), and our 10,000 lakes.
With four seasons and skyways connected to hotels, shops, and restaurants, the Twin Cities has something for everyone.
I bet you didn’t know there are a lot of food nerds around cooking up some of the best food places in Minneapolis starting with Eat Street.
Whether you have visited Minnesota before or for the first time, I hope that one or more of these 15 best food places in Minneapolis encourage you to come back to eat with us and visit more often.
15 BEST PLACES TO EAT IN THE TWIN CITIES
Twin Cities in Minnesota
Minneapolis and St. Paul are commonly known as the Twin Cities in Minnesota. These sister cities contain a melting pot of culture, food, and music waiting for you to experience.
Whether at a farmer’s market, the State Fair, or a food truck festival, there is always something cooking.
The places I am going to share with you may not look like much on the outside and perhaps scary.
I guarantee these hole in the wall places are warm, welcoming, and will make you feel like you are family.
If you’re just passing through, short on time, unable to sit down for a meal, or need to give your brain a creative boost with some yummy grub while working on a project from home, a lot of these restaurants are listed on food delivery apps or allow for pickup.
1. Emily’s Lebanese Deli
Address: 641 University Ave NE, Minneapolis, MN 55413. This family-owned restaurant has been in business for 38 years. The Middle Eastern restaurant has been featured on Food Network’s Diners, Drive-Ins, and Dives show.
If you haven’t tried Lebanese cuisine before, be prepared to leave the restaurant well fed.
I recommend trying the appetizer plate that has a little bit of everything: hummus, baba ghannuj, olives & feta cheese & peppers.
For the main entree, I try the chicken kabob that comes with chicken and rice along with tabouli, bread and salad dressing for dipping. For dessert, keep it simple with a piece of baklava and Turkish coffee.
The restaurant serves seasonal Midwestern food with a French twist yet the food is simple and delicious.
Arrive early to get a good seat at the bar to watch the chefs prepare your food. End the evening with a couple of glasses of tawny port adding up to 100-years.
Experience a little piece of Cuba and revolutionary cooking. The restaurant has been featured on Food Networks “Best Of” Breakfast Spots and Diner’s Drive-ins and Dives shows. Items on the menu are made from traditional Cuban recipes.
The restaurant isn’t that big so be sure to arrive early or you will find yourself standing outside waiting for a table. Trust me, the wait is worth it.
My favorite item on the breakfast menu is the Cuban hash with a side of rice and of course a cortadito (espresso with steamed milk).
Website: http://victors1959cafe.com/.
4. Holy Land Deli and Restaurant
What can I say about this restaurant except that it is the best-hidden gem in town?
Somehow Food Network’s Diners, Drive-Ins, and Dives found this Middle Eastern restaurant and gave a wonderful mention on its show.
What is nice is the grocery store/deli is physically connected to the restaurant.
You can buy from and enjoy at home like pickled cucumbers from Iraq, Turkish delights, and coffee.
Make it a weekend affair to go on a Middle Eastern culinary journey from Minneapolis to St. Paul starting with Emily’s Lebanese Deli, followed by Holy Land, and ending with Babani’s.
Other than it’s wonderful and very affordable cuisine, Babani’s is the first Kurdish restaurant to open in the United States. Upon entering the restaurant, you instantly feel like you are part of the family.
This isn’t your typical donut shop. Don’t let the quirky atmosphere of the donut shop upon walking in keep you away from enjoying a tasty work of art made from scratch.
Converse with the sassy Glam Dolls Teresa and Arwyn.
Learn about the history of Eat Street while enjoying a maple buttercream and caramelized bacon or mac and cheese donut.
Address: 317 W Lake St, Minneapolis, MN 55408. Serving dishes from Ecuador, Peru, and Colombia. If you have ever traveled to those places, this restaurant will bring back memories of South American cuisine and a lively family-like atmosphere full of laughter.
11. Minnesota State Fair
Annual “Minnesota Get Together” is where you can eat anything on a stick to your heart’s content, listen to good music, talk to farmers, learn about where your food comes from, and watch bees make liquid gold in front of your eyes.
The foodie event is so good that I schedule my travel around the 12 days of fun from Aug. 22 – Labor Day. I have been attending since I was a kid.
I don’t just come for the vanilla matcha latter, but also for the naughty waffles. Yes, the name is real and is on the menu. It’s a great place to hang out to catch up on email without it being too noisy.
I can’t begin to describe this place properly. The food is so fantastic that I can’t recommend just one entree. You simply have to come to experience the delicious food for yourself and the homemade desserts like the dark chocolate mousse.
The restaurant is located outside of the Twin Cities, 2 hours north in a city called Little Falls home to a population of 8700 people.
I could go on and on with the number of places to eat in the Twin Cities, but if you really want to explore Minneapolis off the beaten path, I recommend squeezing in a walking food tour.
While learning about the historic importance of some of the Minneapolis neighborhoods, you get to experience small bites of Polish, Greek, Italian food from six restaurants. I did this tour a couple of years ago with a couple of friends.
Three hours flew by quick. I was blown away over the number of mom and pop restaurants in the area, longevity, and the mix of cultures within a few blocks of each other.
Even locals like me can learn something new about northeast Minneapolis food while walking through history and gain more appreciation for the various food cultures.
Did you know by throwing away food, you are throwing money away and hurting your wallet? Over 40% of food is wasted in the United States annually.
Reducing food waste saves money by loving your leftovers instead of hating them into the landfill.
Depending on where the fruits and vegetables are traveling from to your nearest grocery store, chances are they have been sitting in a warehouse for a couple of weeks.
By the time the product reaches the grocery store, the product is already going bad leaving a week or less to consume.
Save Money Buying in Bulk
I find that buying in bulk at farmer’s markets is cheaper and tastes better. It’s a good motivator to learn to can, talk recipes with the sellers, and support the community buying local.
Who knew leaves from vegetables like beets and turnips could be used in salads?
After peeling vegetables and fruits, I use to throw the skins away for being ugly and not knowing that I could repurpose them for something else. Most of the flavor comes from the skins of fruits and vegetables.
The skins can be used to create vegetable stocks, baked goods or added to smoothies for additional vitamins and minerals.
After juicing fruits and vegetables, don’t throw away the pulp. The skins can be used to create vegetable stocks, used in baked goods or added to smoothies for additional vitamins and minerals.
If you have a vegetable garden, use the fruit and vegetable scraps to make compost.
Fresh Frozen Fruit
Enjoy all-year-round without worrying about the fruit going bad. Instead of paying $6 for a small tray of blueberries, buy a 3-pound bag of Wyman’s (or store brand) frozen wild blueberries.
I buy 3-pound bags of strawberries and raspberries to make sorbet or flavored water.
Beat the summer heat by making a blueberry and banana smoothie from frozen bananas.
Things to Freeze
Squeeze the juice of lemons into an ice tray and freeze. Use the lemon cubes to flavor water. Chop up the remaining lemon peels and freeze.
Add peels to smoothies for vitamin C. Use an exfoliator for the face or don’t freeze the lemon peels and make your own lemon pepper.
Buy kale and zucchini in bulk at the farmer’s market. Cut and fill up separate zip lock bags. Add a small amount to smoothies for additional vitamins and minerals.
By corn in bulk and blanch in boiling water for 2-3 minutes. Cut the kernels and freeze in a zip-lock bag to enjoy all year round.
Ginger and turmeric and are good for reducing inflammation in the body. Freeze and grate these superfoods into your breakfast, lunch, and dinner dishes.
Buy a bag of jalapenos and chop into small pieces. Add a little water and blend for 5-10 seconds to get a chunky consistency. Scoop 1-2 tablespoons onto individual saran wrap squares. Fill up a quart-sized freezer bag to add flavoring to future dinner meals.
Leftover Bacon Fat Uses
Avoid plugging kitchen drains with grease by using pork fat to add flavor to meat and vegetable dishes. After frying the bacon, save the leftover pork fat in a mason jar and store it in the refrigerator.
Make Homemade Pizza Dough
Making pizza dough at home is very easy. Here is a Semolina Pizza Dough recipe by Emeril Lagasse I have been using for the last couple of years. After going through the steps, form 3-4 dough balls, wrap in plastic wrap and freeze for future pizza nights.
Grow Microgreens Indoors
Here is a bonus idea. How many times have you had a craving for salad, bought some salad greens like kale, romaine or butter lettuce for it to go bad a couple of days later and get thrown out?
I have an alternative salad green for you that you can grow at home within 7-10 days just by adding water once.
Microgreens have higher vitamin, mineral and antioxidant levels than the same quantity of mature greens. A container of broccoli, kale, fenugreek, or sunflower microgreens in the store can set you back $5-6 with enough to make a couple of salads.
Depending on how long it’s been sitting on the grocery shelves, microgreens can go bad in 3 days. Meal ideas are endless. Put them on a sandwich with tuna or chicken salad, add to smoothies, or just make a fruit or vegetable salad with just the microgreens as I often do.
Growing them in my kitchen saves me a trip to the grocery store in the winter.
I pay a $17-month subscription through Hamama which gets me 3 seed quilts and a plastic tray.
I discovered this company scrolling through my Instagram feed.
Being the type of person that doesn’t pay attention to paid ads on social media, by coincidence I was looking to learn how to grow herbs and greens at my home with little maintenance. For some reason, everything I try to grow dies including cactus.
Yeah I know it’s sad. Hamama guaranteed me that everything would be okay. Water once set somewhere with low light, and in 7-10 days, I have something good to eat.
I wasn’t ready to bite, had to do some number crunching and research online on the cost to grow my own microgreens.
Doing the math, after spending $5 twice a week for a month from my co-op, that comes out to $40 a month versus $17 through Hamama.
Directions are easy to follow and I received an email when it was time to take the cover the protective cover off to let the seedlings break free and when it was time to harvest. Simple and easy.
Every month I have the option to choose which 3 seeds I want and can pause monthly shipments.
Once the greens are harvested, I prep another tray, store the harvested microgreens in a reusable sandwich bag in the refrigerator I found on Amazon.
The microgreens are good for a week maybe longer but I end up gobbling them up within a week because of the many meal options. An added bonus, my skin has a bit of a glow!
Check out this microgreens growing kit video and judge for yourself.
If you are interested in growing your own greens, click here. Get 10% off by entering the code: SUPERGREENS at checkout. Happy growing!
With summer approaching, drinks like tea and lemonade are on my list of favorites to make. Instead of enjoying them separately, why not combine them?
I love going to Starbucks to my venti passion tea lemonade unsweetened light on the ice drink. However, when traveling to rural areas, Starbucks is nowhere to be found.
No worries, it is possible to still enjoy the beloved tea lemonade three different ways.
Tea Lemonade
With summer approaching, drinks like tea and lemonade are on the list of favorite drinks to keep cool on a suuny day. Instead of enjoying them separately, combine them with my 3 easy homemade tea lemonade recipes!
If you are looking to change your eating habits, want to learn how to cook simple meals, or try to get back on your feet after experiencing an illness or injury, one or both are worth a try.
Growing up, all the men and women in my family were great cooks. My paternal grandfather maintained a small garden in the yard growing watermelons, tomatoes, rhubarb, raspberries, and strawberries to name a few.
You would find me in the kitchen oohing and ahhing. I considered myself an excellent taste tester.
I had no interest in learning how to cook. Someone would start to try and show me something and my eyes would glaze over. It seemed too complicated to me.
Easy Food Recipes
The Travel Foodie
Everything was made from scratch. I loved to watch her cook and explain the process of creating a dish versus the women in my family saying, “I just do a little bit of this and a little bit of that.” I wasn’t ready to take the plunge just yet.
Minneapolis/St. Paul wasn’t always the melting pot of cuisine. Sometimes I would just travel just to enjoy unique foods. Early travel for me was about all about the food experience and checking the box of major cities I visited.
Times have changed. One of the most underrated cities is now my food mecca. I can go explore Eat Street and imagine myself somewhere else one bite at a time without haven’t to go across the pond.
The Fight to Reduce Chronic Inflammation
Chronic pain and fatigue made me too tired to cook and I would make frequent fast food stops. This lifestyle according to my nutritionist increased the amount of inflammation in my body. A co-worker introduced me to Home Chef.
I signed up for weekly delivery. Fresh ingredients, pre-measured, and easy to follow recipes are what I needed. After six months, I added Hello Fresh. I rotated between the two every other week.
My favorite meal to learn how to make was fish tacos. I have had some excellent fish tacos from small shacks near the ocean.
A fish taco isn’t just a fish taco. After making a couple of recipes, I began to experiment followed by simple breakfast food.
Becoming a cook in training has led to pressing pause on Home Chef and Hello Fresh. I am having too much time exploring DIY recipes on the All Recipes app.
The Path to DIY Breakfast Recipes
I like to eat a traditional breakfast as I suck at cooking breakfast items. Working in the cubical farm, I would either eat DIY breakfast recipes I found online in my car or in front of my work computer.
Some of those free continental breakfasts aren’t that great either. It’s sad my cooking can rival some of those places that shall remain nameless.
Thank goodness for Waffle House. It’s the only place I would drive a long way to eat at. I think the nearest one is 8-hours away.
I am convinced the best way you can honor yourself is to cook yourself a meal. One of the reasons I like visiting farmer’s markets is asking locals about how to cook an item.
I started to take my creations on the road with me. My hotel preference is a full kitchen or kitchenettes at Staybridge Suites and Candlewood Suites. This is what made me really start to enjoy cooking.
Two Items I Don’t Travel Without
I keep it simple with a carry-on and small handbag anytime I travel. It has helped me to avoid missing flights with tight connections. Depending on the destination, packing can be a challenge.
Two items I always bring with me is my Dash mini rice cooker and Magic bullet blender.
I bought both on Amazon. The recipe books are easy to follow. All you have to do is buy the ingredients.
I like to pack a ziplock sandwich bag of Carolina Gold rice I buy online from Carolina Plantation Rice.
A ziplock bag of hard red spring wheat berries I buy through Amazon from a 5th generation family-owned farm from Washington state.
A smaller bag containing sea salt, and other seasonings like nutritional yeast. I will pick up a vegetable or meat side dish from the local store or a food truck.
Easy Food Recipes
1. Carolina Plantation Rice
While watching a travel food episode filmed in South Carolina, I learned about heirloom rice called Carolina Gold.
I have tried a lot of varieties of rice around the world. hHands down, this one is my favorite.
One of the reasons why I enjoy cooking Carolina Gold rice is how aromatic it is.
You don’t have to add a lot to it. If you do, you will ruin the dish. I’m not joking.
The rice is not cheap, but what delicious entrée isn’t? We remember the meals that bring the greatest comfort made with love regardless of currency.
This isn’t your typical store brand rice. In my opinion, it’s worth every penny and worth a try.
The white rice will arrive in a cloth sack with cooking instructions.
The rice history of coastal South Carolina in the Americas dating back to the Colonial Period to the present day brings a deeper appreciation of the many hands who planted and harvested a delicate yet flavorful rice.
Due to the rich soil, climate, and water of the low country that is the reason for the distinct taste and flavor.
The taste of this long-grain rice can complement and easily compete with any cuisine.
Stir 1/2 teaspoon of sea salt into the wheatberries.
Add 2 cups of water.
Press the ‘Rice’ button. Cook for 30-40 minutes or until the rice cooker switches to ‘Warm’.
Put a handful of wheat berries, blueberries, chopped almonds in a bowl.
Pour 1/4-1/2 a cup of nut milk over the wheat berries and fruit until slightly covered.
Drizzle 1 tablespoon of maple syrup on top.
3. Cold or Hot Quinoa Breakfast
Ingredients
1 cup of quinoa
2 cups of water
1/2 teaspoon of sea or ground himalayan salt
1/2 cup of dried cranberries
1/4 cup of heavy cream
1/4 a cup of chopped almonds
1 teaspoon of maple syrup
Directions
Add 1 cup of quinoa to the rice cooker.
Stir 1/2 teaspoon of sea salt into the quinoa.
Add 2 cups of water.
Press the ‘Rice’ button. Cook for 30-40 minutes or until the rice cooker switches to ‘Warm’. To enjoy cold the next day, leave the quinoa in the refrigerator to cool overnight.
To enjoy hot right away, add a couple of scoops of quinoa, a handful of dried cranberries, chopped almonds in a bowl.
Pour 1/4-1/2 a cup of heavy cream over the quinoa, dried cranberries, and almonds until slightly covered.
Drizzle 1 teaspoon of maple syrup on top.
4. Avocado Smoothie
Ingredients
1 avocado
1 cup of whole milk
1 tablespoon of buckwheat honey or maple syrup to taste
Pour into a glass. Don’t forget your glass smoothie straw. Bon appetit!
5. Tomato Sandwich
Ingredients
1 heirloom tomato
6 oz baguette
Mayonnaise (Hellman’s, Duke’s, or Blue Plate)
Salt
Pepper
Lemon infused extra virgin olive oil
Directions
Slice the heirloom tomato and put it into a bowl. I chose heirloom tomatoes for its natural saltiness. The recipe asks for salt and pepper and oil. Remember, a little goes a long way.
Sprinkle a pinch of salt, pepper, and a drizzle of lemon-infused extra virgin olive oil over the tomato slices and stir with a spoon. Set aside.
Slice the baguette into thirds. Save the rest to enjoy later or another day.
Put a layer of mayonnaise and sprinkle a pinch of salt and pepper on each baguette slice.
Add the heirloom tomato slices. Have napkins available or eat it over a sink. Bon appetit!
With all of this food, you are going to need a tasty green tea lemonade to complement your meal. Check out my post, DIY Matcha Green Tea 2 Ways for the recipe.
Stress and a lack of fiber and changes in gut bacteria from prescription medication are contributing factors in developing irritable bowel syndrome (IBS).
IBS is a gastrointestinal disorder that includes abdominal pain, bloating, gas and periods of diarrhea and constipation.
Gut flora helps to break down food, absorb nutrients, and remove toxins from the body.
When the intestinal bacteria in the gut is disrupted, inflammation throughout the body can occur.
Prescription medication can disrupt the flora, microorganisms that exist in the gastrointestinal tract affecting our gut health.
One of the conditions fibromyalgia sufferers experience is IBS.
Natural Remedies for Irritable Bowel Syndrome
Two herbal supplements that can help to reduce symptoms and provide relief of abdominal pain, cramping and sluggishness are acacia senegal and slippery elm.
Acacia senegal is rich in soluble fiber. Slippery elm is a mucilage-like consistency. Both can soothe digestive systems and reduce IBS symptoms.
Slippery elm creates bulk in the stool for more comfortable bowel movements. Both are available in powder form.
After trying other over the counter powders that had additives included, I have found using both of these with a strong probiotic to be the most effective.
The acacia senegal brand I like is Heather’s Tummy Fiber Pouch. Dissolve one tablespoon into a glass of water.
Keeping travel packets in your purse or carryon can be a lifesaver when IBS symptoms occur.
Both can be found on Amazon.
I found a recipe on a health holistic YouTube channel, Yoga Lifestyle with Melissa that incorporates acacia senegal into a healthy drink and natural remedy for irritable bowel syndrome.
First thing in the morning, I make a slippery elm latte.
Initially, I drank this latte every day for a couple of months and found adding a strong probiotic helped to manage my IBS symptoms significantly.
When looking for a probiotic, make sure it is acid and bile resistant.
I tweaked the recipe for travel. If you don’t have access to a kitchen when traveling, bring a small Magic bullet blender and foldable electric kettle in your carry.
3. Add 1 tablespoon of organic elm bark slipper powder.
4. Add 1 tablespoon of molasses (good source of iron for iron deficiency anemia sufferers).
5. Grate 1/4 teaspoon of nutmeg and cinnamon.
6. Blend all the ingredients.
7. Transfer to your favorite mug.
8. Heat in the microwave for a minute.
Optional: If you are traveling and don’t have access to a microwave, blend the plant-based milk, elm bark powder, nutmeg, and cinnamon together.
Put 1 tablespoon of molasses in your favorite mug. Add 1 cup of hot water from the foldable electric kettle and stir in the blended liquid.
Drink the slippery elm latte every day until your symptoms improve. Once your symptoms improve, switch to once a week.
Don’t be afraid to mix it up by rotating IBS elixir creations. Adding one tablespoon of slippery elm and molasses to a smoothie allows you to receive the same IBS relief.
I learned about matcha green tea when I was in Japan for a training exercise. We were given a couple of days off to explore this wonderful place.
Two places I visited were Osaka and Kyoto. It is here I was introduced to matcha green tea. I became a fan.
I would switch between eating and drinking matcha green tea ice cream, mochi, and a hot latte.
There are vending machines around Osaka where you can buy cans of matcha green tea latte.
The vending machines fueled my daily matcha green tea obsession.
I would switch back and forth between matcha green tea latte and matcha green tea with just a little sweetener.
So wish we had a similar set up in the States. Luckily, there is a Starbucks on every corner for me to get my occasional fix.
Matcha Green Tea
If you have ever had green tea, matcha tea is similar to a more earthy taste that may not be appealing.
Matcha green tea in Japan is traditionally made putting powder a bowl, adding a little hot water, whisking it with a bamboo whisk to create a paste and then adding more hot water.
Some say matcha green tastes like grass. Regardless of the taste, matcha green tea is an antioxidant powerhouse. The drink can reduce stress, and can aid in weight loss.
Years later, Starbucks has all things matcha on its menu. One beverage that became my favorite was the matcha green tea lemonade.
Its a beautiful and refreshing summer drink.
In the winter when Minnesota has gotten a lot of snow and roads haven’t been cleared, this an excellent time to stay inside and enjoy two versions of the drink.
Matcha Green Tea Two Ways
Enjoy two matcha green tea drink versions for a midday pickup. The first drink version is made using coconut water. The second version is made using homemade or store bought lemonade.
