Dietitian gives healthy meals that won't spoil during Hurricane SandyPosted: Updated:
1/2 Cup Bakery on Main (or other low sugar) granola with 1 cup almond milk
1 Protein bar with less than 10 grams of sugar
1/2 can of tuna (Albacore if possible)/chicken/salmon on two slices Ezekiel bread with lettuce/tomatoes and 1 tbs. olive oil or avocado
2 Tbs. almond or nut butter with apple slices sandwich on Ezekiel bread. Piece of fresh fruit on side.
1/2 Cup quinoa or brown rice (make in advance) mixed with 1/2 cup organic canned beans, any variety, rinse first, with grilled vegetables such as eggplant, zucchini, onions with olive oil, sea salt, and herbs.
1/4 Cup unsalted mixed nuts, low sodium canned goods, plenty of water (one gallon water per person/day), Lara or Kind bars
(Quantity may vary depending on size of family/member of household; list is by department)
• 1 bag Bakery on Main granola (any flavor)
• 1 container almond milk (unsweetened, any brand)
• 1 can tuna/chicken/salmon (albacore, wild caught tuna if possible)
• 1 loaf Ezekiel bread (in frozen section)
• 1 sleeve brown rice cakes and/or brown rice crackers as a healthy snack
• 1 container natural almond butter
• 1 can organic beans (any variety, mixed or kidney are fine)
• 1 can Amy's organic soup (any kind, like a chili or something, low sodium if possible)
• 1 bag/box quinoa (any variety, red or brown) and/or bag of brown rice
• Bag of unsalted mixed nuts
• Lara or Kind bars
• 1 tomato, 1 small container lettuce, 1 apple, 1 banana, 1 eggplant, 1 zucchini
• 1 small container olive oil, sea salt and pepper, small container mayo made with olive oil
• Fridge thermometer
• 1 gallon water to show
• "Emergence" vitamin packets to boost immunity
• Hand sanitizer
Food Safety 101:
• Perishable food in fridge (meat, poultry, deli meat, dairy, eggs, leftovers) are safe for 4 hours at 40* F or below for 4 hours or less
• Frozen food safe for 24 hrs (1/2 full freezer) and 48 hrs (full freezer) if freezer is not opened (freezer should be at 0* before power is out)
• To determine if a food is safe to refreeze, frozen food must be 40* or below, or contain ice crystals
• Don't taste food to determine safety.
• When in doubt, throw it out.
• Keep dishes, pots, pans, and cutting boards sanitary by using boiling water on surfaces or submerging in a solution of 1 tsp. bleach/1 gallon of water
For more information on emergency food safety ideas, click the following link.
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