Airplane Travel Food

· Blog

Whenever we fly anywhere, one of the biggest challenges is staying well fed along the way. The choices at airports and in-flight are far from what we find keeps us feeling well energized with the high level of clarity we're accustomed to.

Over the years we've found ways to get the food we like through security that keeps us nourished and doesn't need refrigerating.

Join us to hear more.

It's really so easy. Using Tupperware containers and Zip-loc bags, we travel with a wide variety of whole foods that tastes delicious, keeps us feeling great, and almost always begs a comment from a stewardess as they go by us with their airplane food.

Basically, we ensure we have some starchy foods like baked potato or sweet potato, squash or carrots. The potatoes and squash we cook the night before and the carrots we cut into sticks.

We also include greens in the form of a green salad or kale salad. We'll also put together some peas, corn and peppers or tomato for a refreshing, tasty and nutritious veggie-based salad.

Fruit travels well, but in the whole form, some fruits are not allowed, so we always cut our fruit into a fruit salad.

For snacky, finger food we'll put some nuts, seeds and raisins together in a small Zip-loc bag. And having a few Corn Thins or Rice Cakes along are nice to provide crunch when we want it.

Let us know if you have any questions in the comments section below.

The recipe this week is a Kale Salad with Peanut Dressing. It's delicious... and it travels well, too!

To your Amazing Health,
Connie and Bill

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Kale Salad with Peanut Dressing (Serves 4) Adapted from Chef AJ


  • 1 cup peanut butter
  • 1 cup filtered water
  • 2 limes, juiced
  • 2 cloves garlic
  • 1-inch fresh, peeled ginger
  • 2 tablespoons low sodium tamari
  • 4 pitted Deglet Noor dates (soaked in water if not soft)
  • ½ teaspoon red pepper flakes

Combine all dressing ingredients in a high-speed blender and process until smooth and creamy (approximately 1 minute).


  • 2 large bunches curly kale
  • Sesame seeds

Remove stems from kale.

Chop leaves finely and place in a large bowl.

Pour 1¾ cups dressing over kale and toss to mix well. (Save leftover dressing for later use on other salads or veggies.)

Sprinkle with sesame seeds before serving.

Be aware this is a high fat dressing because of the peanut butter, so make it less frequently.