It has been an intense, inspiring, and exhausting eight days of work travel. I went from New York City to Denver, from Denver to Nashville, and from Nashville to Albany. Despite the sleep deprivation, I feel energized and motivated. I am incredibly grateful that I work with a tremendous team and love what I do. Being able to help educators elevate their voices, tell their stories, and become strong advocates for their students, communities, and profession is a dream come true.
I've learned (through lots of traveling for work and fun) that the key to long stints on the road is staying nourished and hydrated. This doesn't mean you can't enjoy a beer at the end of a long day, but it does mean that you probably should forgo the pastries at the breakfast buffet. A mid-day sugar crash is the worst.
When I travel, I always bring along some healthy and filling snacks, like Kind Bars or trail mix...or these cookies! My friend's mom passed along this gluten-free, high-protein, paleo-friendly recipe a few years ago, and it quickly became one of my go-tos. I eat them plain or with Greek yogurt, and always bring some along for trips.
Beth's Paleo Cookies:
3 cups almond flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1/2 cup coconut oil
1 teaspoon vanilla
1/2 cup maple syrup
1 cup dark chocolate chips 0r dried cranberries
Bake 7-8 minutes at 350