Cran, you're welcome. I hope you find a few recipes you like. LisaB: you are so incredibly thoughtful to pull up this thread from last year. Thank you! Here's some new ones. The pancake and Red pesto Sauce I've been making pretty much every weekend lately. Healthful, easy and super delicious. ALMOND MEAL PANCAKES Serves 2 Ingredients: 1 cup almond meal 1/4 cup cooked quinoa 1/2 cup Egg Beaters or 2 eggs 1/4 cup water 2 tablespoons walnut, olive, avocado or canola oil, your choice 1 tablespoon sweetener ( I usually use blue agave syrup) blueberries, if you choose Directions: Mix all ingredients, except blueberries if using them, together in a bowl. Gently fold in blueberries (if using). Cook on hot oiled griddle as you would regular pancakes. * The cooked quinoa keeps the pancakes moist and fluffy. I've tried it without, but prefer them with it. LEMON BLUEBERRY YOGURT MUFFINS Makes about 2 1/2 dozen Ingredients: 1 1/2 cups Bob's Red Mill Low Carb Baking Mix (don't accidentally get his Low Carb Bread Mix like I did last month! I buy mine from Amazon Prime or from Bob's Red Mill directly) 2 teaspoons baking powder 1/2 teaspoon salt 1 cup plain Greek yogurt (I prefer Fage 0%) 1 cup sugar (I know, it seems like a lot, but comes out to less than 2 teaspoons per muffin. You can try an artificial sweetener, if you like. I'm very allergic to them myself, though) 3/4 cup Egg Beaters or 3 extra large eggs 2 teaspoons grated lemon zest (from approx. 1 lemon) 1/2 teaspoon pure vanilla extract 1/2 cup unsweetened applesauce 1 1/2 cups blueberries) 1 tablespoon of the baking mix, or regular flour Directions: Preheat oven to 350-degrees. Add muffin liner papers to muffin cups and spray the inside of each with olive oil spray (or Pam, if you prefer). This is very important because without the spray, the finished muffins will stick to the papers badly. Or, you can use the Caphalon Silicone cupcake liners. You do not need to spray them. Mix together the baking mix, baking powder and salt in one bowl. In a second bowl, whisk together the yogurt, sugar, Egg Beaters, lemon zest, vanilla and applesauce. Slowly mix the dry ingredients into the yogurt mixture. In a third bowl, sprinkle the blueberries with the 1 tablespoon of baking mix or flour. Toss until covered. Gently fold blueberries into batter. Fill muffin cups about 3/4 full with batter. This recipe should make about 2 1/2 dozen. If using large muffin papers, you may get just 2 dozen. Bake about 40 minutes, or until done. I say "about 40 minutes" because I live at an altitude of 6,000 feet above sea level and baked goods can take a bit longer up here. * These muffins are very moist. They also freeze well. RED PESTO SAUCE FOR SALMON, ETC. Serves 2-3 We eat fresh salmon a couple of times a week. I've been making this heart healthy sauce for it lately, and we love it. You'll need a food processor or blender for this recipe. Ingredients: 8 blanched almonds 1/2 clove garlic, minced 1 tablespoon tomato paste 1 tablespoon extra virgin olive oil 1/3 cup chopped, bottled roasted red bell peppers, drained Directions: Blanch your almonds by dropping them in a 1/2 cup of boiling water (off the stove) for 8-10 minutes. Drain, and pinch each almond to slide off skin. Pat dry and cool a few minutes on counter. In a food processor, pulse almonds until you have a powder. Add rest of ingredients, pulse to blend. Taste and add salt if you prefer. Serve at room temp or slightly warmed.

I am making the Crack slaw tonight. I know the conversation has passed avocados, but for anyone who doesn't like them...and may not be able to understand why anyone does....let me say, there are good avocados and bad. There is nothing in between. when selecting an avocado, get the brightest green one you can find. That means it isn't ripe and no one has squeezed it yet. Don't squeeze it....ever. Every time you squeeze an avocado, you bruise it. A little bruise will change the taste of the entire avocado. Bring it home and set it on the counter. After one or two days, it will change color. when it is dark green, it is ready for slicing. The next day...guacamole. I eat avocados almost every day and I see people picking them up and squeezing them, and I cringe.

I've not used the Justin single serve but see them. Like little 'ketchup' packets. I've had a fridge in probably the past few dozen hotels with a small top freezer. Most memorable to not have one recently. We do seek out more boutique hotels over the chain variety. I use TripAdvisor for reviews. Most in NYC don't charge for the first couple bottles of water but do make money if you tap into the full fridge of beer and soda and snacks. (why i suggested to call ahead and ask). It is a money maker so many have them. I had to clean out a fridge of soda crap to fit the giant Katz's pastrami i only ate one quarter of during a last winter snow storm...took it home to DH and noticed the water was complimentary so froze it to keep the meat beast cold. I'm with Annie about issues with small snacks especially in the heat. My food need goes way down and just need a bit of small protein or tiny bits during the day. No big meals. Need water. Nothing worse that getting peckish and spending time looking for a mini snack. Having something small in your bag familiar is much better than looking for it. Fine dining while traveling is one thing but sometimes the sites to see are most important and food can often just be about 'fuel' for getting from one place to the next. This post made me check my 'city' bag. Some things have been in there for months. I don't even chew gum but for some reason have some. The 'Krave' jerky is really good. All over the city now. Even in a pharmacy that seems to be on every corner now. Probably expensive but i get promo cases and hand it out to the homeless usually. I'll be all over WallStreet tomorrow and i just need fuel and water not a restaurant. My work provides that but as a visitor i would want the same....

Thank you to everyone for responding. In my head I think I'm a food trailblazer - I love different cuisines, I rarely eat processed food, I try to eat plant-based. What is also true is that I am a picky eater. Sugar substitutes taste like chemicals to me, I dislike the texture of most reheated food, if I eat just a little too much cheese my stomach revolts. Crunch is extremely satisfying to me which is why I really miss my cold vegetables from the fridge. None of this is important really, it just helps to put the thoughts down in words. I will try to expand my snack horizons - broths, canned fish, crunchy chips made from cheese or vegetables, maybe a simple bean and balsamic salad that I can eat at room temperature. Thank-you!