Today is day two of a week long feature I’m running on my Facebook Page – Convention Food.
Yep, with Convergence just over a week away… it’s about time to start planning for our hotel room cuisine: Food that’s easy to make (possibly make ahead), uses very little in the way of equipment to make/serve in the room, and that supplements some of the nutrition that we tend to miss out on during a 4 day long party.
The featured recipe yesterday was my “Convention Sloppy Joes” – our favourite con food to date, and the recipe we’ll be doing up once again for our room at Convergence.
Today’s recipe is more of a non-recipe, but an outline of what our plans for breakfast are: hotel room smoothies.
Breakfast is generally seen as the most important meal of the day… and that’s doubly true when you’ve got long days of costuming, panels, and parties ahead. Also: when you had a looong night of partying ending just a few hours earlier!
Smoothies are what we settled on for our go-to hotel room breakfast this year. They’re done up quickly, require very little equipment (just a blender!), and many of the ingredients don’t require refrigeration / cooler space.
They’re easy to customize, and easy to scale. Make one for yourself, or enough for your roommates too!
Done right, you’ll hit a few key nutrition needs, as well. Protein, vitamin C, some calcium… good stuff!
Here is what I recommend to bring:
– A good protein powder, vanilla or unflavoured. (We use Optimum Nutrition 100% Whey Protein, Vanilla Ice Cream flavour).
– Plain or vanilla Greek yogurt (more protein!)
– Orange juice
– Frozen berries (Pack a few baggies worth – they double as ice!)
– Powdered peanut butter, if that’s your thing (We use PB2 Powdered Peanut Butter)
– Wheat germ (allergies permitting, of course!) or Flax meal (Fiber!)
Per person, this is what I blitz together:
1 scoop protein powder
1/4 cup yogurt
3/4 cup orange juice
½ cup frozen berries
1 Tbsp powdered peanut butter (optional)
1-2 Tbsp wheat germ or flax meal (optional)
… and that’s that. Be sure to rinse your blender out well if you won’t be washing it right away, because – in the words of my husband – the smoothie residue is “like cement” when it dries.
|Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!
How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.
|Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!
Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.