Healthy Road Food? What's That?

I am finally moved into my new apartment in Denver. I left a little over a week ago from Michigan to drive out here to Colorado and into a newly remodeled apartment. Even though I rented a trailer, I still had to pack my entire Rav4 completely full with my belongings. I was finally moving out, and for good. I was actually taking everything (well with the exception of my baby books, a side table, and a dirty rotating fan) and starting a new chapter of my life that means that my old home was no longer home. It is now my Mothers’ home.

There was so much stuff shoved into every little crevice of my car and trailer that the only space for me was this perfect square around the drivers seat. There were lamp shades piled up on the arm rest leaning right next to my head and even a plant squished in between two duffel bags which made it hard for me to see my side mirror.

Road Food
Well, with such little space this leaves little room for any pre-bought road food. One bottle of water and a fresh apple is all that I brought with me and of course they were gone with-in the first 2 hours. As someone who despises fast food or anything like fast food this makes a 1,500 mile journey a little difficult. Pulling into no-wheres-ville, Iowa with only a gas station and McDonald’s made my dining options a little difficult.

So, do you go for the fried pre-cooked food or the shelf-stable snacks that have enough preservatives to last until Armageddon? Well, I decided to try my fate at McDonald’s. Thankfully they make it a little easier on the health conscious by offering salads, but beware-just because its green doesn’t mean its good for you. Ask for your salad minus the fried or grilled chicken and only use half of the dressing they give you. Some of these fast food salads can have more calories than a regular hamburger!

I liked to walk inside the gas stop each time I pulled off, some places have fresh fruit and great alternatives like plain nuts or baked crackers. You can even ask if they know of a grocery store that is close enough that you won’t lose time on your trip but will be able to find some healthy meal options.

When you are driving through the great plains though, it seems inevitable that you will have to eat at a fast food joint at least once. When you drive for six hours and the only thing you pass is a Taco Bell…well what other option do you have?

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            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
            • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
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            • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
            • Over 50 campus locations nationwide.
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            • Lets undergrad students try classes before paying any tuition.
            • Has an average class sizes of 18 for undergraduate and 13 for graduate-level courses.
            • Offers numerous scholarship opportunities that can help students save up to $750 per term on their tuition.
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            • Provides students the opportunity to train at home in their spare time to get their high school diploma, train for a new career, or enhance current skills.
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            • Member of the United States Distance Learning Association (USDLA), the Canadian Network for Innovation in Education (CNIE), and the International Council for Open and Distance Education (ICDE).
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            • Received the 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
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            • Gives students the opportunity to earn their associate’s degree in the culinary arts field in less than 15 months or bachelor’s degree in the food service management field in 2.5 years through their year-round schedule.
            • Located in Norfolk and Newport News, Virginia.
            • Offers externship experiences to students for experience in the field.
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            • Instructors are typically real-world professionals with many years of experience in their career fields.
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            • Presents the full tuition cost up front. In most cases, even textbooks are included in the total price.
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            • Culinary Arts program includes the 3-week Farm To Table® Experience, where students gain a direct, in-depth look at where food comes from.
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            • Accreditation from the Accrediting Council for Continuing Education and Training (ACCET), and the Council on Occupational Education (COE).
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