Returning Home from Travel & Want A Fast, Easy, Healthy Meal?

This past year has been chock full of travel. It seems that my suitcase is always open, ready to be packed or unpacked. Traveling a lot means getting creative about food. How does one eat healthy when on the road? What about the times you return home after a week or two and have an empty refrigerator?

I will write about how to eat healthy while traveling in another post. In the meantime, I want to share a fun, easy (and delicious) meal that can tide you over until you have time to get the the grocery store.

Paleo Coconut Wraps with Eggs and Cultured Veggies

Pre-Trip Prep – Have these ingredients  in your refrigerator before you leave on your trip (they all last well in the fridge)

  • 1 dozen eggs  in your fridge or if you are a vegan, skip the eggs and have something like quinoa or millet on hand.
  • 1 Package Paleo Coconut Wraps (gluten free wraps made of organic coconut meat and coconut oil – they do not need to be refrigerated).
  • 1 jar of your favorite cultured vegetables (I love organic kimchi!)
  • Your favorite spices (For eggs, I like turmeric, fresh ground black pepper, fennel, fenugreek and sea salt. For quinoa or millet, you can use the same spices or replace the fennel and fenugreek with thyme and basil).


  • On a low stove top setting, add 1 TBL coconut oil, ghee or raw butter and let it melt a bit. Add all spices (1 tsp each of turmeric, fresh ground black pepper, fennel and 1/2 tsp. fenugreek) and let them heat in the fat until you can smell their aromas (about 2 minutes). If you are making quinoa or millet, you can use the same spices or replace the fennel and fenugreek with 1 tsp. each of thyme and basil.
  • Add 2 – 3 eggs and softly scramble them. You will cook them on a low setting, continuing to agitate the eggs until they are just done. Do not let them get dry or too sticky on the pan. They are easier to digest if you don’t overcook them. They also won’t stick to the pan like glue if you cook them low and slow and remove them before the egg gets dry.
    • If you are cooking quinoa or millet, bring 2 cups of water to a boil for every 1 cup of grain and follow package instructions until fully cooked.
  • Take 2 Paleo Wraps and lay them out flat. Add a little egg and some cultured veggies. Season with sea salt and black pepper to taste. Roll up the wraps and enjoy! Do the same with the quinoa or millet.
  • If you are at home with plenty of vegetables, romaine lettuce or some other greens are a welcome addition.
  • If you have homemade aioli (a healthier version of mayo), it can make a nice condiment for this meal.


Paleo Coconut Wraps with Eggs and Cultured VeggiesThere you have it!

The next time you come home to no fresh veggies in your fridge, this meal will satisfy your taste buds and your body’s need for nutrient dense food!


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As a coach, writer and recovered former executive, I understand the challenges of creating a balanced, healthy lifestyle when over-scheduled. In my journey to radiant health, I created a whole health system of eating, exercise, renewal and recharging -- a roadmap toward health & vitality. I empower clients to create their own whole health systems, in their own unique ways. I have seen amazing results in working with my clients!