I try to treat my body as if it is a temple of the Holy Spirit. That means treating it with respect. Eating good food, getting regular exercise and checking in with the doctor when necessary. The eating good food part of maintaining the body can be a challenge at times, though. Christmas time until New Years’s can be especially hard on the body. Most people overeat and, what’s more, they overeat unhealthy foods too: those laden with sugar, salt, and fat. I love the taste of foods like that like everyone and overdo it like everyone. All the traveling I do creates even more circumstances for poor eating habits. Restaurant food is unreliable in many ways, but especially from a nutrition point of view. Lately, I’ve taken to bringing along a lightweight electric pressure cooker when traveling so that I can make my own meals and maintain my “temple” properly. What follows are my tips for traveling with a small pressure cooker.
It’s not really practical to travel with a pressure cooker when flying both because of security concerns and weight-of-luggage concerns. However, when traveling by car — either alone or with family — it is fairly easy to pack a medium-sized pot with everything else in the trunk. Electric pressure cookers make wonderful makeshift stoves. If you are in a hotel room all you need to do is plug in and off you go on your cooking adventure. The beauty of electric cookers is that the usually have a variety of automatic settings as well as a “sauté” setting that transforms them into a regular skillet.
For the most part, I only start my journey with favorite spices and rely on grocery stores along the way to pick up beans, grains, vegetables and whatever else. Measuring spoons and cups will usually fit inside your pressure cooker when it’s in storage. Other things you might consider taking along are can opener, large spoon, spatula, paring and chopping knives, a small cutting board, and a reusable bowl, plate, and cutlery.
I have pressure cooker standbys for all three meals of the day though I usually eat in a restaurant at least once per day when traveling. Scrambled eggs or good old rolled oats are always a hit at breakfast. Chilis and soups are easy to make for lunch and supper. A really quick and easy chili can be made from two cans of different types of beans (black beans and kidney beans), a tin of tomatoes, some chili seasoning, a few chopped veggies and a large canful of water or broth. Seal the pot and pressure cook on high for five minutes, get some bread ready while you’re waiting and you’re ready to eat!
There are a ton of good recipes on the internet so I won’t give you a whole lot of ideas here. Suffice it to say, though, that I do feel healthier, happier, and more in tune with the holy spirit when I take my pressure cooker (don’t buy this one though >> ricecookergoodness.com/power-pressure-cooker-reviews/ with me and rely on cooking for myself rather than relying on restaurant food of dubious quality.