Going Bananas

I mentioned that I used to drive 35,000 miles/yr the last couple years. Fortunately, I don't have to do that anymore. But I am on the road this week. Every evening this week I have rehearsal about 1-1/4 hour away from home. This is a challenge to eat well because I get home from job #1 and have about an hour to eat/pack/email/etc. then straight out the door, onto the highway, to job #2.

Leave home at 7:30, get home from job #1 at 4:30, leave for job #2 at 5:30, return home at 11:20.

Then write a blog.

So, how do you I eat gluten-free on the go?
Lunch, at job #1 (microwave available at lunchtime):

• Frozen lentil stew (from crock pot that I made last week)
• Frozen green beans
• Yogurt
• Banana

Dinner(?) between #1 and #2:

• Finish leftover tomato basil pasta
• Apple
• Banana Bread (See recipe and photo)

But I wasn't that hungry, because it was only 4:30. So, road snacks to fill in the gap:

• One slice banana bread in a ziplock
• bag of Ener-G gluten free pretzels
• one yogurt
• Fruit leather
  
• Soynuts

I only ended up eating the fruit leather, banana bread and yogurt. but I had some choices!

So that worked out for eating today. I will be having an overnight later this week and will talk about some things I take in a cooler.

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Here's my recipe for Banana Bread, which is scrumptous, and easy.

• 2 cups Flour (1 cup Rice, 1/2 cup Corn, 1/2 cup Sorgham)
• 1 tsp Xantham Gum
• 1-1/2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1 tsp Cinnamon
• 1/4 tsp Nutmeg

Blend together the above. In another bowl:

• 2 Eggs
• 1-1/2 cups Mashed Bananas (4 or 5)
• 3/4 cup Sugar
• 1/3 cup Cooking Oil

Spray a 9" loaf pan with Pam. Mix the two bowls together. Fold into loaf pan. Bake at 350 degrees for 1 hour, or until knife comes out clean.

Let me know what you think!