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 Do you know what you’re having for dinner today — or “supper” as we say here in Wisconsin? Don’t panic if you don’t know. You’re not alone. Up to one third of Americans don’t know what they will be eating for supper on any given day, an underlying cause of relying on prepared food fast high in convenience and packaging and low in nutrients and local food connections.
However we slice it, our busy, chaotic, modern lifestyles generally leave us low on time and quality food options. I seem to live on either extreme: either I’m working and writing from my farm, Inn Serendipity, with a freezer full of preserved garden goodies to eat, or I’m in town all day running through a laundry list of errands or taking a road trip into Chicago, undoubtedly skipping a meal and ending up famished. And crabby.
A little planning goes along way in keeping well fueled on the road. Here’s three tips for easy green meals to go, and a recipe for Stuffed Roti (pronounced “row-tee”) with Chickpea Filling, a hearty Caribbean-inspired sandwich stuffed with curried veggies, potatoes and chickpeas that can be readily noshed with one hand just about anywhere:
1. Pack for Portability
The best to-go meals can be eaten anywhere, no silverware needed or overflowing special sauces needed. With the dough wrapped around the roti filling, this sandwich serves as the industrial sandwich wrap. These rotis taste good hot or cold – when possible I do like to microwave them piping hot and wrap in foil to keep them warm “to go.”
2. Create a Filling Protein/Carb balance
Aim for something with both protein and carbohydrates to keep you nutritiously filled for longer. The Roti recipe below does just that with a bread-based wrap and potatoes with chickpeas in the middle.
3. Make Multiples
Recipes like this Roti make easy meals on the run because you get multiple sandwiches in a batch, which easily freeze and can be defrosted and heated one by one as needed.
Source: Eat.Drink.Better.
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