4x delicious food for on the plane

I love Then I started at my father's company. At first, I secretly found it very boring, but I learned an incredible amount from him about sales. For example, how you always have to put the customer first.”, and especially the anticipation. Packing suitcases, taking the train to Schiphol, tax-free shopping, and the flight. Yes, really. The only miserable part during that flight is the food. I have a sort of phobia for plastic containers, especially the foil that is tightly pulled over them. Just thinking about it gives me the shivers. To stay far away from that plastic misery, I always take my own containers and bags filled with healthy snacks. Just poke your neighbor's eyes out when you place your homemade healthy treat on the table while distributing those miserable trays with plastic containers. By prepping a bit at home, you can eat tasty and healthy. All these recipes can be enjoyed cold and are easy to take with you in your hand luggage. Chicken or rice?

1. Moroccan rice salad

Because you always make too much rice and you make the tastiest salad from the leftovers…
2 cups of cooked rice (I use mixed or wild rice)
150 g mixed nuts
1 bunch of basil
1 bunch of mint
1/2 tsp cinnamon
1/2 tsp ras al hanout
75 g dried apricots
salt and pepper
extra virgin olive oil

 
1. Coarsely chop the nuts and apricots.
2. Finely chop the herbs.
3. Mix the rice with the nuts, apricots, herbs, cinnamon, and ras al hanout well together.
4. Add a generous splash of olive oil to the salad and season with salt and pepper.

2. Super simple chickpea salad

1 small can of chickpeas (drained and rinsed)
1 grilled red and/or yellow bell pepper, sliced
handful of black olives, sliced
handful of cherry tomatoes, sliced
a handful of fresh parsley, chopped
1 shallot, finely chopped
Juice of half a lemon
1 tbsp olive oil
add salt and pepper to taste

 
Combine all ingredients in a bowl and add salt and pepper to taste. Drizzle olive oil and lemon juice over the salad. Stir well and you’re done!

3. Savory muffins

50 g butter
2 cloves of garlic, minced
1 onion, finely chopped
300 g fresh spinach
400 g whole grain spelt flour
3 tsp baking powder
125 g coarsely chopped walnuts
1 container of cottage cheese
handful of rosemary
3 eggs
100 ml almond milk
salt and pepper

 
1. Preheat the oven to 180 degrees.
2. Place the cake molds in the muffin tray.
3. Heat a pan with a splash of olive oil and sauté the onion with the garlic until translucent.
4. Chop the spinach finely and mix it together with the cottage cheese, eggs, and milk in a bowl.
5. Finely chop the rosemary and stir it into the mixture. Season with salt and pepper.
6. Add the spelt flour and baking powder and gently fold everything together.
7. Divide the batter over the molds and bake for 20 minutes until done.

4. Asparagus frittata

4 eggs
2 tablespoons Greek yogurt
10 to 12 green asparagus (or mixed)
a handful of cherry tomatoes
1 spring onion, sliced
half a zucchini, diced
half a slice of feta
salt and pepper

 
1. Preheat the oven to 190 degrees and grease a small baking dish.
2. Wash all the vegetables and clean them.
3. Distribute the zucchini, tomatoes, and onion over the baking dish.
4. Beat the eggs with the yogurt and a generous pinch of pepper and salt.
5. Pour the egg mixture over the vegetables. 6. Now place the green asparagus on the egg-vegetable dish and crumble the feta over the egg mixture.
7. Bake it for 20 to 25 minutes, until the feta starts to color and the egg is set.

 
Tip: don't work with too much onion, garlic, or other strong smells, because your fellow passengers won't be very happy with that...

Credits: Jennifer Pallian