A great way to save money and eat healthily when travelling is to prepare your own meals (like these). This can be a little difficult if you don’t have access to a kitchen or the right equipment, but many healthy dishes can be made with just a knife and something to cut on.
Craig and I have a lightweight kitchen set, which consists of Orikaso plates, cups and bowls (well, one bowl — we lost the other one in Peru), two sporks, two small containers for salt and chili powder, and two bottles for oil and/or vinegar.
We used to carry a pocket knife but now tend to buy a cheapish lightweight knife when needed, which we then throw away or donate before going on a flight (travelling with carry-on bags only has its downsides). We also carry a potato peeler, because I particularly like carrots and peeling them with a knife is just frustrating.
The following recipes are a good choice for a light lunch or evening meal — when we cook for ourselves, Craig and I often have one of the following accompanied by guacamole and rice crackers or bread.
Dressing for lentil and bean salads
Two or three tablespoons olive oil
One tablespoon lemon juice or white wine vinegar
1-2 cloves of garlic, finely chopped
1/4 teaspoon red chili powder or flakes
Mix the oil and lemon juice in a glass or cup. Mix in the garlic and chili flakes.
One small can of lentils (250g drained weight)
Half an onion, finely chopped
1/4 to 1/2 teaspoon salt
Half a red pepper (or a whole small one), finely chopped
Optional: avocado or canned tuna
Squeeze the salt into the onions then set aside to rest for five minutes or so. Drain and rinse the lentils, then place in a bowl. Make the dressing (above) then mix lentils, onion, peppers and dressing together.
To make it more of a meal, top with canned tuna or chopped avocado.
One can white beans (250g drained weight)
Half a cucumber, finely chopped
Half a red pepper, finely chopped
1/4 of an onion (about two heaped tablespoons), finely chopped)
Two pinches of salt
Small bunch of fresh parsley or coriander, roughly chopped
Squeeze the salt into the onions and set aside. Drain and rinse the beans and mix together beans, cucumber, onion, herbs, and dressing.
If you can’t find pre-grated carrots, you’ll need a grater to prepare this recipe.
Three medium carrots, peeled and grated (or a small bag of grated carrots)
One tablespoon lemon juice
Two tablespoons olive oil
Four heaped tablespoons desiccated coconut
Four heaped tablespoons raisins or sultanas
A large handful of chopped nuts
Place the carrots in a bowl and mix in the lemon juice and olive oil. Add the coconut, raisins, and nuts and stir until mixed through.