What I Eat - (Car) Travel Day

I've been travelling down to Toronto for work a lot lately, so I figured it was time for another travel based 'What I Eat' post.  I did a fair amount of cooking.   As you can see from the picture below, at one point I was using every burner on my stove to get ready for this trip!  

What have I got in all those pots?  Well, you can see the lovely asparagus (which one my patients brought me as a gift from their garden!!!).   I sauteed the asparagus in a little bit of margarine.   The orange pot has some broccoli steaming in it.  The frying pan has Dalew Farms ground beef, to which I added some balsamic vinegar and crushed garlic.   The stainless steel saucepan has a porridge that I made by preparing whole grain red rice with some frozen blueberries and fresh strawberries.   

Here's my cooler, all packed.   As you can see, I've got some mangoes, apples, a cucumber, rice cakes, and some freezer packs.   Beneath that there are some Daiya mozzarella style shreds, peanut putter, a package of hummus, avocados, and stainless steel containers with the meals I prepared on the stove.

Here's a picture of the breakfast porridge.  It doesn't LOOK super delicious, but it was amazing how much it smelled like candy!   I didn't need to add anything besides the red rice, the blueberries, and the strawberries, and it was delicious.

Here's me eating one of the meals on my lap during a seminar (I added a basil pesto the broccoli and beef).  Besides the obvious advantages of keeping my meals hypoallergenic and saving money, bringing my own food also means that I get to spend breaks exploring the area I've traveled to! 

I was staying in the Danforth so, of course, I had to visit the Big Carrot!   I had access to a kitchen for this meal, so I picked up some organic dinosaur kale and sauteed it with some garlic.   The fish was a pre-cooked (smoked, actually) mackerel made with salt, pepper, and mustard.   It made a nice meal!  

I ate this meal at one of my favourite restaurants with a gluten free menu, State and Main.  This is their fish taco dish, with romaine leaves substituted for the tacos.   It was so good!