“The Ideal Plain Food”

I am about to jump on a a plane back to Australia to have cooking vibes and see the family… I Find that the food on planes has definitely achieved some amazing things particularly in the last couple of years, but when you want to know exactly what you are eating, sometimes is just more ideal to pack it yourself. Here are my tops tips to creating your own plane food

Liquid free

It may seem obvious but not all plastic containers can be the most reliable, and there is nothing worse than being on a plane for hours and having to clean up a spillage in your bag and then sitting with the uncomfortable smell for the rest of the trip. There is no hiding here. I always make a dishes that involve textures and revolve around bowls, ancient grains and colorful vegetables. Much more reliable for your plane effort

Separate sauce container

If you need your sauce, I suggest taking a little separate container. This will keep everything fresher for longer and the textures of the ingredients will not be soaked for hours prior to you actually devouring them. If your looking for a stronger depth of flavor then this is typically fine. Thicker sauces are much more cooperative in this situation. Although please take in the paragraph above, perhaps you should spread it on early and allow the sauce to marinade 🙂

Can be eaten cold

It should surprise you to hear that your choice of food should not be something that has to be eaten hot. I have come across lovely stewardess who are more than happy to look into some sort of heating arrangement, but they don’t often do it for health reasons. So make sure the tastiness you choose is just as delicious cool as it is warm

Tastes delicious

Ahhhh of course!!! It must taste amazing! Flights can be long and It is not going to shock you to hear that the times I look forward to most are when it is meal time. So make something super wicked and that will make the person sitting next to you get food FOMO (Fear Of Missing Out)

Today I am bringing on my Brussel Sprout Barley Bowl, full of texture and awesome fresh vibes, its something that will make todays plane trip all the more awesome…Recipe below 🙂

Much love my friends!

xo DC


1 Cup Barley

1 Cup Brussel Sprouts, finely sliced

1 Can Chickpeas/Garbanzo

1/3 Cup Almonds, Crushed

1 Apple, Small dice

Pinch of Salt

Pinch of Pepper

2 Tbsp Extra Virgin Olive oil

Juice of Half a lemon


  1. Bring water in a medium saucepan to a boil and add your Barley, cook for 10 to 12 minutes until slightly soft but still holding their shape.
  2. Drain Barley and refresh under cold water to stop it from cooking, set aside
  3. Combine all the ingredients in a bowl along with the lemon juice, olive oil, salt and pepper and transfer to a sealable container
  4. Enjoy your 1st class Brussel Sprout Bowl 🙂

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