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Posts from the ‘Purely Travel.’ Category

5 Easy Tricks for Traveling Healthy

As fun as traveling to a new place is, the mad dash through airports can be incredibly stressful. While many airports are doing a much better job about offering healthy food options and some that cater to food allergies/sensitivities, trying to track these options down is usually harder than trying to figure out where your terminal is and sometimes you just won’t have the time to get over to the other side of the airport. I’ve spent many late nights in airports, desperate for anything to eat, and found myself making some not so smart choices. I learned my lesson and started planning ahead so I’d stay fueled both at the airport and once I arrived at my destination.

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Carry-on snacks or future meals can be tricky because of TSA rules, but think about some of your favorite treats and how you can repackage them.  Here’s my go-to list for snacks and small meals that I might need.

  • WATER BOTTLE – This seems like common sense but can easily slip your mind when packing. Most airports now have water fountains with a spigot for water bottles once you get through security. Both the altitude and pressurized cabin make you more dehydrated, which can sometimes feel like hunger. Take a full water bottle on the plane so you stay hydrated. Choose beverages that are low in sugar and caffeine on the flight as well. I stick with seltzer and a lemon or hot tea.
  • FRESH FRUIT + VEGGIES – Save yourself at least $2 and pack fruit like apples or clementines. Pick firm apples, such as Granny Smith, to avoid bruising. Clementines are also a great option because they are easy to peel and make less mess than oranges. Cut up veggies like carrots, celery, or broccoli and bring them along in a sandwich bag (just make sure you pick something that will stay at room temperature and doesn’t have a high water content like cherry tomatoes or cucumbers).
  • BABY FOOD POUCHES– I know this sounds strange, but these little pouches can be lifesavers. Ella’s Kitchen has many varieties in 3.5 ounce packages that can be back in a carry-on if you’re flying. The “Red One” and “Green One” smoothies are my two favorites. Think of it as a small smoothie and a great way to get in a serving of fruit. Bonus points if you find one that includes vegetables.
  • PRE-MEASURED OATMEAL PACKS – This is one of my favorite tricks. Measure out your normal serving of quick cooking oats and any mix-ins like nuts, flax seed, spices or dried fruit into sandwich bags. I do this for every breakfast while I’m away. This is much more cost efficient than buying individual servings and definitely cheaper than anything served at a restaurant. Once you get into the terminal go to a coffee shop or kiosk and just ask for a small cup of hot water. Grab a spoon, mix in your oats and let sit for a few minutes. You can even pop a lid on the cup and take it on the plane until you’re ready to eat. Not in the mood for hot cereal? Grab a cup with a little cool water (find a water fountain) and mix in the oats and one of the baby food pouches. This will have to sit a little longer, but the oats will still become soft and you’ll have an awesome combo of whole grains and fruit.
  • KNOW YOUR PORTION SIZE – Grabbing a bag of trail mix or a few granola bars to throw in your carryon before heading out is an easy choice, but it is just as easy to graze on a big bag of food throughout the day without realizing how much you’ve had to eat. If you have a long flight or want a higher protein snack, pre-portion any trail mix. Aim for 1/4 to 1/3 cup serving sizes to keep calories and fat in control. Nuts are a great source of protein and healthy fat, but handful after handful will add up when most of the day is spent sitting. Purely Elizabeth’s 2oz bags of granola are also a great option to keep portion sizes in control while getting plenty of whole grains to keep you full!

 

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Alex London-Gross, MPH, CHES spends her day managing childhood obesity prevention programs with the Virginia Alliance of YMCAs. She became interested in public health, and specifically obesity prevention, after living in Philadelphia and witnessing how the environment shapes our food choices. Alex has a B.S. in Biology from Drexel University and a Masters of Public Health from the George Washington University. She is also a Certified Health Education Specialist and volunteers time by teaching cooking classes for local youth. She is passionate about helping people achieve their full potential by staying healthy. In her free time, Alex is a Pure Barre teacher, an avid half-marathoner, and a gluten-free baker. She write the blog Quarter Life Cupcake, which chronicles her life as a 20-something and features many gluten-free and often vegan recipes. You can follow Alex on Twitter, Instagram, and Pinterest.

Purely Vineyards: Ehlers Estate


Ehlers Estate

Introducing Ehlers Estate, the stunning Napa Valley vineyard. Here winemaker and general manager, Kevin Morrisey, shares with us Ehlers’ intriguing history + why they are dedicated to producing sustainable, organic and biodynamic wines.

Tell us a little about how your company was started… Ehlers Estate produces world-class wines that are a reflection of the land from which they come. Operating as a small family farm, Ehlers Estate adheres to a core set of values: quality, sustainability, and community. The historic and diverse vineyards of Ehlers Estate are certified organic and biodynamic, and are meticulously farmed to produce a small portfolio of exceptional estate-grown wines.

Wine grapes have been growing on this rocky, loamy, northern St. Helena benchland since the mid-1800’s and today these prized vineyards are at the core of our commitment to quality.

In 1985, French entrepreneur and philanthropist Jean Leducq began acquiring small parcels of vineyard land in Napa Valley’s acclaimed St. Helena appellation. A dedicated vintner and wine lover, his goal was to found a contiguous Napa Valley estate—in the classic French style—capable of producing wines with the power, grace and sophistication of the great Bordeaux houses. To this end, Jean Leducq worked with renowned enologist, Jacques Boissenot, to select land with the characteristics necessary to produce fruit capable of creating powerful, complex, wines. The land they chose possessed a rich winegrowing tradition dating all the way back to the mid-1800s, and had once been home to the historic vineyard of Bernard Ehlers.

By 2001, Jean Leducq had joined the original 14-acre Ehlers Estate property with contiguous vineyard parcels to create a 43-acre estate. At the heart of this estate is the historic stone winery built by Bernard Ehlers in 1886. As a tribute to the site’s long winemaking history, Jean Leducq and his wife Sylviane revived the original Ehlers Estate name beginning with the winery’s inaugural 2000 vintage Cabernet Sauvignon. The following year, Ehlers Estate produced its first Merlot, and with the 2002 vintage, the winery added its flagship, estate-grown “1886” Cabernet Sauvignon bottling to its portfolio of handcrafted Bordeaux-varietal wines.

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Why organic and biodynamic? We believe that chemical-free farming is better for the health of the land, the employees, and the people who visit our property and enjoy our wines; for that we are 100% Certified Organic. And because we see our grapegrowing and our winemaking to be part of the larger picture, and acknowledge that everything we do effects everything else, and that we are part of something much greater than ourselves, we are also farming biodynamically. We are producing great wines that are going to go into the bodies of our customers, we take that very seriously!

What is unique or interesting about your vineyard? Fantastic Napa Valley Bale and Perkins Loam soils define our benchland terroir. We are located at the narrowest point of the Napa Valley. We do all of our own farming, and don’t use contract labor. Everything is done by Ehlers employees. Additionally, we are 100% estate. Every grape that goes into our wines comes from our property.

What do you hope people take away from your vineyard? Memories, and perhaps a few bottles of wine!

What’s next? This is wine country, so we’re always looking forward to the next harvest!

Anything else you would like to share with our readers? Yes, I’d like to share a meal and a glass of wine with them!

Ehlers Estate
3222 Ehlers Ln St Helena, CA 94574
(707) 963-5972
www.ehlersestate.com
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Purely Visits Boulder

 

 

 

We just got back from Boulder CO, where we brought some purely to the Rocky Mountain Region.

First stop, meeting with Whole Foods Rocky Mountain Region.

Did you know our granolas are available in almost all the stores in the Rockies?!

On Sunday, we had a blast giving out thousands of samples at the Boulder Green Streets Organic Alley Pavilion.

In between working and eating, we managed to take in some leaf peeping and beautiful hikes.

Happy Fall, Purely Fans!

live purely.

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Biking through Vineyards in North Fork NY

Purely Hits Boulder

Last week, we traveled to Boulder Colorado to bring some purely goodness to the Rocky Mountain region. Boulder is the mecca of the natural food world, and the perfect place to share our products and passion for healthier food alternatives. Our granola recently landed on the shelves of Whole Foods Market Rocky Mountain region, so I couldn’t wait to go and support the brand. The trip started with a demo at Pearl Street Whole Foods.  

California Adventure

After several months of non-stop working on purely elizabeth, it was time for a few days of R&R.  The best way to recharge…take a few days and get out of your daily routine. For me, that could simply mean staying nearby and getting out in nature for the weekend or in this case leaving NYC for a California adventure.  The focus of our trip (aside from my boyfriends Escape from Alcatraz Triathlon, I know crazy!) was to visit the most delicious organic eateries and vineyards and just relax.  This was not a hard task. San Francisco, Napa and Big Sur are loaded with fresh, local, organic restaurants with plenty of vegan and gluten free options.  In fact, it seems to be the norm there. Here are a few of our trip highlights that I would highly recommend visiting…

San Francisco:
Chez Panisse Cafe – Started in 1971 by Alice Walters, the pioneer of the local foods movement. A must stop for any organic foodie.  Unfortunately, we actually didn’t love our meal here, but I’m hoping it was just an off night. 

The Planet Cafe–  Located minutes from the farmers market, this was a great spot to meet friends for lunch. Plenty of vegetarian and non vegetarian options. 
Il Fornaio – We went here for a pre-race dinner, plenty of gluten free pasta options to carb up on before the big race. 
Ferry Building Farmers Market–  I could not believe the size of the market. The farmers market on Saturday is about three times the size of the Union Square Greenmarket in NYC and loaded with a variety of vendors. They even had a booth from La Cocina, a local Food Entrepreneur kitchen. How cool is that?  

…From San Francisco we departed for Napa via highway 1. If you have never driven the coast of California, this is an absolute must.

Stopping on Highway 1 for Oysters at Marshall Store

A few of our favorite farm to table, organic restaurants in Napa area:


Brix– Loved the garden in the back of the restaurant providing fresh produce. 

Farmstead: Located in St. Helena, this American farmhouse offers a seasonal menu with ingredients sourced from their Long Meadow Ranch, including all-natural grass-fed beef, vegetables, extra virgin olive oil, and honey. They had the best kale salad EVER. Well maybe not as good as Sun In Bloom in Brooklyn, but a close second. 

C Casa at Oxbow Market Napa – Several gluten free options at this fresh, sustainable Taqueria.  

Ubuntu Napa – Housed in a 19th century building with a yoga studio, this vegetarian restaurant serves creative dishes from their organic and biodynamic garden.  



Favorite Organic Vineyards in Napa Valley and Beyond:


Cade Vineyards– The first organically farmed, LEED gold certified vineyard in Napa. This was the most beautiful vineyard we visited, not to mention they had fabulous wines. 



Robert Sinskey– Offering organic and biodynamic wines. The vineyard has a wonderful farm to table tour.

Hall Vineyards – Hall Vineyards is certified organic by CCOF and LEED certified. They have a beautiful garden/sitting area in the back.

…One of the best ways to see the vineyards is by bike. We rented a tandem bike fromWine Country Bikes, definitely one of the best in the area.

Quivira– Located in Headlsburg along our bike route, this vineyard and winery is organic and biodynamic. We loved all the chickens, cows, and fresh produce welcoming us to the tasting room. Local restaurants source their veggies from the garden.  


Preston Dry Creek– Located down a dirt road in Headlsburg, Preston offers organic wine, olive oil and fresh produce. The wine is great, but the olive oil is out of this world. 

Medlock Ames – I read about this vineyard in a recent Food and Wine article and knew it was a must visit when it was described as “Nirvana in Sonoma”. The wines and the restored modern tasting room did not disappoint. 


…After a few too many meals and wine tastings, we headed down highway 1, to arrive in breathtaking Big Sur.

9 mile hike at Andrew Molera State Park

Glen Oaks Cabin on Big Sur River with our own campfire

Best/Last meal of the trip at Sierra Mar, Post Ranch Inn. Located on the edge of the world, serving local, organic eats. This was a feast not to be forgotten. 



always,
elizabeth
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