This post is sponsored by Metamucil. All opinions are my own.
Planning for nourishing, fiber-filled meals and snacks is important every day of the week. But what do you do when your day is jam packed with work and travel and when eating on the go is a necessity? I had one of those crazy days this week, so I turned to my favorite portable snack solution: Metamucil Fiber Thins..
Before I tell you about my day, let me tell you a little bit about Fiber Thins. They come in three flavors—Chocolate, Cinnamon Spice, and Apple Crisp—and with every serving (2 Thins), you get 4 to 5 grams of fiber at just 100 calories. Fiber Thins contain natural psyllium, a soluble fiber that works with your digestive system to help it run smoothly. In general, all types of fiber help to promote digestive health and satisfy hunger. Most Americans don’t meet the daily recommended fiber intake of 38 grams for men and 25 grams for women, so snacking on Fiber Thins makes meeting that goal more doable.
Now, about that day!
I might look calm, cool, and collected here, but this was the calm before the storm. Every summer, I spend time on Nantucket. I go back and forth between the island and my home base in Lexington, MA, but when I’m on Nantucket, I do my usual work of blogging, podcasting, recipe testing, writing magazine articles, and on this day, teaching cooking classes for families at Nantucket Culinary. This Tuesday was my first official class of the summer at the center, and right after class, I planned to grab the one-hour ferry back to Hyannis, MA, rent a car, and drive the two hours home.
Packing, snacking, cooking, traveling. With Fiber Thins and my trusty water bottle, I was ready for the day!
My husband always asks me why I travel with so much luggage! Of course, I tell him that I need the extra room for my snacks 🙂
The cooking class was smooth sailing. I showed the group how to roast radishes (they get sweet and taste like candy when they are roasted), and we made a peach, avocado, and cabbage slaw, salmon tacos with a lime & cilantro marinade, homemade guacamole, and my apple and berry crisp. When I left the class, I walked down to the ferry terminal and boarded a boat back to the mainland.
Even on your busiest day, you can still plan ahead and eat well. Whether I’m heading out for a yoga class, bike ride, or traveling for business, I always pack a reusable water bottle. I’m not a fan of plastic water bottles, which end up in landfills. And I pack plenty of nonperishable snacks like Metamucil Fiber Thins. When I’m home versus on the go, I love topping them with things like almond butter and sliced strawberries or sliced Cheddar cheese and apples.
I’m not sure my summer schedule is going to calm down any time soon. Today I’m in Connecticut visiting my parents, and then this weekend, I’ll had back to Nantucket. My next cooking class at Nantucket Culinary is July 10th. Hmmm. What to cook?
What about you? Any travel plans on the horizon or will you be staying put and opting for more lazy days of summer? Either way, let me know what’s keeping you (and your digestive system) well fueled this summer!