Tips For Staying Fit On The Road

by Jessica Festa on

At home I’m a health and fitness nut working out six days a week and eating a diet high in nutritional value. While this can sometimes be hard to maintain on the road, it isn’t impossible. To help you stay in shape while traveling, here are some tips.

Stop Thinking You’re On Vacation

Many people often have this idea that when they’re traveling they’re “on vacation,” meaning they can eat whatever they want. Unfortunately, your body doesn’t know you’re on vacation and your metabolism isn’t going to all of a sudden be put into overdrive. While you should absolutely sample all the local foods, do it in moderation. For example, if you’re in France and want to sample one of their amazing chocolate croissants, have a small one or cut one in half and have it with fruit. And remember, while different regions have delicious desserts and rich entrees, they have healthy delicacies as well.Cut Your Bread In Half

When traveling, sandwiches are a very convenient meal on the go. Moreover, most buses and airplanes that serve food will often give you a bread-heavy meal or a roll on the side. While you don’t need to cut bread from your diet completely, you also don’t need to eat the top and bottom of a foot-long sub. I usually take off the top slice and eat the meal as an open-faced sandwich. Additionally, if you’re in a place where multi-grain bread is accessible, get it.

Get Outdoors

Just being outside makes most people naturally want to move around more. Not only that, but outdoor activities are energy and mood boosters. Explore the landscape through hiking, biking, horseback riding, jogging or whatever way you enjoy. Not only will you move more, you’ll eat less because you’re busy and not sitting around.

Pack Healthy Snacks

My friends always joke that I’m perpetually afraid of starving to death. Whether I’m in a metropolitan city or the middle of nowhere, you can bet I have fruit and granola bars in my purse. It’s not that I think I’m suddenly going to find myself stranded for days without food – although if that did happen, I would be prepared – but that I don’t want to be forced to buy a greasy sausage or an unhealthy bag of chips if I’m hungry. Not only does this tactic help me stay slim, it also saves me money.

Instead Of A Bus Tour, Opt For A Walking, Biking Or Running Tour

For most bus tours, there is usually a more active option. Almost all cities offer walking and cycling tours. Sometimes these are even free, such as when taking a walking tour with SANDEMANs NEW Europe in various European cities, BA Free Tour in Buenos Aires, Free Tours by Foot in New York and I’m Free in Sydney. There is also something called “sight running,” which allows tourists to view a city through jogging.

Visit The Markets

Exploring local markets is a great way to get to know a culture and a city. They’re also great because they sell fresh foods. If you’re in a place where you’re nervous about eating the fruits and vegetables, opt for produce with a peel, like bananas, avocados and oranges. Wash your hands after peeling to remove any germs from the peels.

Take A Cultural Class That’s Physical

Classes aren’t always about sitting, reading and listening. In fact, there are many classes that allow people to gain insight into a culture in an active way. Try Tai Chi in China, tango lessons in Argentina, samba in Brazil or yoga in India. You may even discover a new hobby to take home.

Learn To Read The Nutrition Facts

Just because a food’s energy may be written in kilojoules instead of calories doesn’t mean your body can’t tell the difference. You can easily Google the conversion and figure out how to read the nutrition labels in the place you’re visiting. Furthermore, make sure to check if the nutrition facts are written per serving, package or 100 grams, as this will make a big difference in how much calories and fat you’re actually consuming.

Take Advantage Of The Hotel Gym

If your hotel has a gym or pool, make use of it. If you need to motivate yourself a bit more, think of it as getting the most for your money. Bonus points if you specifically book an accommodation because it has a fitness center.

If You Have A Smartphone, Make Use Of Diet And Fitness Apps

With our technologically advanced world, there are tons of apps available now to help us stay on track with our diet and fitness goals. No matter where you are in the world, you can have access to calorie counters, exercise trackers or workout programs via your mobile. Some of my favorites are Lose It!, which helps you count calories; My Fitness Pal, which tracks your food intake and exercise and has an enormous food database; and Daily Full Body Workout, which gives you a 10 to 30 minute exercise routine each day.

Keep A Healthy Mind

Being away from home, while exciting, is stressful at times. Make sure to set aside time to really relax. Spend a day in bed reading, rent a movie, visit a spa, or nap in a hammock on the beach. While each city offers many things to do and see, remember that you can’t see everything. Don’t be too upset if you can’t do it all, as it’s just another reason to re-visit the destination in the future.

[photos via JessieonaJourney, jessieonajourney, matt hutchinson, hotelcasavelas2]

Barbecue Boot Camps: Taste Instead of Torture

by Jill K. Robinson on

Boot camp tends to be something people sign up for because they think they should. Participating may be helpful for getting back in shape or training for an athletic event, but it usually just feels good when it’s over.

Imagine if boot camp were a joy to the taste buds instead. These five culinary-minded camps teach barbecue techniques, from fire making to the whole hog, and they feel good from beginning to end.

Alisal Guest Ranch BBQ Boot Camp

Held every March, the BBQ Boot Camp takes place on this 10,000-acre working ranch in California’s Santa Ynez Valley. Santa Maria barbecue originated from 19th-century Spanish-style ranch cookouts in this region, and is considered one of the significant barbecue types in the United States. Executive Chef Pascal Godé and Hitching Post II owner Frank Ostini help guests hone their grilling skills, with sessions covering barbecue elements and techniques – from spice rubs to starting a fire.

The Broadmoor BBQ University

It may sound smarty-pants, but BBQ University at this five-star Colorado Resort appeals even to the common man. The grilling course is named after instructor Steven Raichlen’s PBS TV show, and has been called the “best barbecue experience in America” by the Food Network. To learn the six methods of live-fire cooking, students can choose from more than 30 smokers and grills during the session, as well as prepare at least eight recipes per day. Put on your big boy apron. They don’t call it BBQ Kindergarten, do they?Jack’s Old South Cooking School

Learn to grill like a champion at this school for barbecue in Georgia. The Jack’s Old South Competion Bar-B-Que Team has won more than 200 grand championships, 40 state championships and 11 national championships in barbecue. Chief Cook Myron Mixon holds the Jack’s Old South Cooking School at his home, with courses in whole hog, ribs, chicken, brisket and pork. Those who dream of being pit masters will feel at home with the contest format style of the school.

North Carolina Barbecue Society BBQ Boot Camp

“Society” and “barbecue” go together at the NCBS BBQ Boot Camp, where campers learn to master North Carolina-style barbecue and judging. The state’s best pit masters and chefs teach barbecue techniques for everything from wild salmon to whole beef tenderloins, and ambitious students can sit up all night with pit masters preparing whole hogs for the grill. The diploma students earn here may find a special place on the kitchen wall at home.

The Culinary Institute of America Grilling and BBQ Boot Camp

The Grilling and BBQ Boot Camp promises students will “BBQ your way across the United States,” without having to spend tons of money on gas. The intensive class covers hot smoke and barbecue for dishes ranging from seafood, poultry and meat to veggies and side dishes. Students mystified by rubs, sauces, brines and marinades will see the light, and become a celebrated grill master at home. Boot campers here walk away with a classy chef’s uniform.

7 Great Hotels Where You Can Cook Like a Local

by McLean Robbins on

One of the best parts about a vacation? The food. We love trying local delicacies and adding to our recipe books with tips and techniques learned from our travels. Immerse yourself in native cuisine with these seven great cooking experiences that combine luxury travel with fun, hands-on cooking classes.

Time to Thai in Bangkok
Learn traditional Thai cooking in Bangkok at Lebua. You’ll cook a five-course meal with a Thai chef in this three-hour class taught in both English and Thai for the exceptionally affordable rate of $160 per person. Combine it with an overnight at this all-suite luxury property for a true one-of-a-kind experience.

Game & Guinness in Ireland
Fish for wild trout and learn to make homemade chowder at the Guinness family’s 18th C estate-turned-hotel in Cong, Ireland.

Green Gardening in Jordan
Garden alongside locals at the bio-garden at Radisson Blu Tala Bay Resort in Aqaba Jordan, then learn to cook traditional Jordan dishes like Mansaff (roast lamb in a saffron yogurt sauce) using the fruits of your labor.

Shopping and Tapas in Barcelona
Shop Barcelona’s legendary Boqueria with Spanish Chef Roberto Holz, then prepare a Mediterranean lunch at Hotel Arts Barcelona.

Surf n’ Seafood in Nevis
“Dive and dine” for your own spiny lobster at Four Seasons Nevis, then prepare it at a traditional Caribbean barbecue.

Food Safari in Australia
Discovery the bounty of Australia’s Kangaroo Island at Southern Ocean Lodge. The hotel hosts an annual KI Food Safari. Activities during the six-day journey will include hands-on classes with the island’s purveyors, who operate on a mostly small scale, sustainable and personal basis while tasting the unique products straight from the source.

Say Olé in Mexico
Learn the secrets behind perfect salsa, ceviche and more at one or three-day cooking classes (shown in the photo, above) at the luxurious Capella Pedregal in Cabo San Lucas, Mexico. We’d suggest the three-day class – it includes a trip to a local farmers market.

Cheesey Street Foods Of Latin America

by Laurel Miller on

With the possible exception of Argentina, most people don’t associate Central or South America with cheese. Like all of Latin America, these countries are a mix of indigenous cultures, colonizing forces, immigrant influences, and varied terroir, climatic extremes, and levels of industrialization. They possess some of the most biologically and geographically diverse habitats on earth. As a result, the cuisine and agricultural practices of each country have developed accordingly.

The use of dairy may not be particularly diverse in this part of the world, especially when it comes to styles of cheese, but it’s an important source of nutrition and income in rural areas, and a part of nearly every meal.

While writing a book on cheese during the course of this past year, I tapped into my rather obsessive love of both street food and South America for inspiration. As I learned during my research, the sheer variety of cheesey street snacks from Mexico to Tierra del Fuego are as varied as the ethnic influences responsible for their creation. Read on for a tasty tribute to queso.

Arepas: These flat little corn or flour cakes from Colombia, Venezuela and Panama may be grilled, baked, boiled, or fried. They’re usually stuffed or topped with a melting cheese, but may also feature meat, chicken, seafood, egg, or vegetables.

Anafres: Essentially Honduran nachos, composed of giant tortilla chips, refried beans and melted cheese. Named for an anafre, the coal-fired clay pot the dish is served in.

Pupusas: This Salvadorean staple is similar to an arepa: a thick, griddled corn cake stuffed with meat, cheese–usually a mild melting variety known as quesillo–chicarrones (pork cracklings), or queso con loroco (cheese with the buds or flowers of a vine native to Central America).Choclo con queso: Boiled corn with slices or a chunk of mild, milky, fresh white cheese may not sound like much, but this roadside and market staple of Peru and Ecuador is irresistible. The secret is the corn, which is an indigenous Andean variety with large, white, nutty, starchy kernels. It’s satisfying as a snack all by itself, but it’s even better between bites of slightly salty queso.

Empanadas (empadinhas in Brazil): Perhaps the most ubiquitous Latin American street food, riffs on these baked or fried, stuffed pastries can be found from Argentina (where they’re practically a religion) and Chile to Costa Rica and El Salvador. The dough, which is usually lard-based, may be made from wheat, corn or plantain, with fillings ranging from melted, mild white cheese to meat, seafood, corn, or vegetables. In Ecuador, empanadas de viento (“wind”) are everywhere; they’re fried until airy,filled with sweetened queso fresco and dusted with powdered sugar.

Quesadillas: Nearly everyone loves these crisp little tortilla and cheese “sandwiches.” Traditionally cooked on a comal (a flat, cast-iron pan used as a griddle), they’re a popular street food and equally beloved Stateside.

Provoleta: This Argentinean and Uruguayan favorite is made from a domestic provolone cheese. It’s often seasoned with oregano or crushed chile, and grilled or placed on hot stones until caramelized and crispy on the exterior, and melted on the inside. It’s often served at asados (barbecues) as an appetizer, and accompanied by chimmichuri (an oil, herb, and spice sauce).

Queijo coaljo: A firm, white, salty, squeaky cheese from Brazil; it’s most commonly sold on the beach on a stick, after being cooked over coals or in handheld charcoal ovens; also known as queijo assado.

Croquettes de Queijo: Cheese croquettes, a favorite appetizer or street food in Brazil.

Coxinhas: A type of Brazilian salgado (snack), these are popular late-night fare. Typically, coxinhas are shredded chicken coated in wheat or manioc flour that have been shaped into a drumstick, and fried. A variation is stuffed with catupiry, a gooey white melting cheese reminiscent of Laughing Cow. Like crack. Crack.

Queijadinhas: These irresistable little cheese custards are a popular snack in Brazil. Like Pringles, stopping at just one is nearly impossible.

Pão de queijo: Made with tapioca or wheat flour, these light, cheesy rolls are among the most popular breads in Brazil.

[Photo credit: Empanada, Flickr user ci_polla; food vendor, Provoleta, Laurel Miller]

Da Michele Pizzeria In Naples: Is This Really The World’s Best Pizza?

by Dave Seminara on

There are tens, if not hundreds of thousands of pizzerias in the world. Trying to crown one place the best in the world is an absurd task and a fool’s errand. There are an infinite number of varieties and once you start evaluating toppings and specialty pizzas it’s impossible to make a direct comparison between one pizza and the next. But if you just consider classic Neapolitan style pizza without toppings, you can probably narrow the world’s best pizzerias down to the low hundreds.

One place that almost always makes it onto world’s best short lists is Da Michele, a family run pizzeria that’s been serving up Neapolitan pies since 1870, right after Italy became a unified country. Last week I was on a cruise that stopped in Naples for just half a day. My wife wanted to take an excursion to Pompeii but I wanted pizza.

I read that Julia Roberts ate at Da Michele in “Eat, Pray, Love” and concluded that Da Michele was probably a tourist trap. I normally avoid such places but I wanted to see if the hype was justified.

My wife took our 2-year-old to Pompeii and my 4-year-old and I turned up at Da Michele just as they opened at 10.30 a.m. on a Sunday morning. At midday, the place can be a zoo, but in the morning it’s very quiet. It’s an ordinary looking place and the moment I saw an old man who later introduced himself as Luigi Condurro, (see photo above) dressed in a shirt, tie and white jacket, stoking the wood fired oven, I knew the place wasn’t a tourist trap.
Luigi is one of Michele’s four sons who preside over the place. They serve two types of pizza – margherita or Bianca, with no toppings. Normal size pizzas are 4 euros, and a large is just 5. A big bottle of water goes for 2 euros. This is a place that could be charging much more but isn’t.

We start with a large margherita and it looks amazing coming out of the oven, but it doesn’t appear to look different than other wood fired margheritas I’ve had in the U.S. and other parts of Italy. After taking a few photos of this round little work of art on our table, we sliced it up and dove in.

After my first bite, I had to stifle a laugh. Why was I so quick to assume that this place was overrated? The look on my face as I ate this remarkable pie must have been one of shear bliss. I couldn’t stop smiling. I’ve never taken ecstasy but both Leo and I were sort of overcome with happiness as we savored the perfect blend of crust, sauce and Buffalo mozzarella.

“This pizza is outrageous!” my son said, and he was right. It was ridiculously good. The sauce was sweet and a bit tangy, just right. My son normally tosses crusts, but in this case, he devoured every delicious bite. And the cheese was so good that when a clump of it oozed off of my son’s first slice and onto the floor, he wanted to scoop it up and eat it – and I almost let him. We downed our large margherita and decided to order a regular size Bianca. It was almost as good and we finished every last morsel until we were in a very happy little food coma.

How do I evaluate this pie against some of my favorite places in the U.S. like Joe & Pat’s in Staten Island and Frank Pepe’s in New Haven? It’s difficult to say without tasting them side-by-side, and even harder because I usually get clams or sausage on my pie at those places. But there’s something about having a pizza prepared by Luigi in the birthplace of pizza that makes this place special.

But what made the experience even better was the bill. The large margherita was 5 euros, the normal Bianca was 4 and our large bottle of water was 2, for a grand total of 11 euros. An individual size pizza in trendy places on the east cost can go for more than that alone. In the U.S. these days, Neapolitan style pizza is trendy and you pay accordingly, but in Naples, it’s an everyday food, no different than bread or water.

Da Michele could have very easily turn itself into a tourist trap, catering to foreigners, but instead, it’s still a neighborhood place, where people stop in to pick up pizzas for a song. I don’t know if it or anyplace else can be called the best in the world, but if you consider both price and quality, this place may take the prize.