Bad habits…we all have them! There are some which we can conceal well and others which are somewhat harder to. For starters, I am a terrible
traveler over-packer. If my luggage allowance is 30 kgs, chances are my suitcase weighs 32 kgs. In my defense, I need to prepared for all case scenarios! What if the weather turns colder? What if we decide to dine at a dressy restaurant versus a more casual one? What if I’m feeling bloated and don’t feel like wearing jeans? I blame my over-packing on the endless “What Ifs”.
During my recent trip to Dubai, it was such a relief to check in my bags without the worry that I’ll have to unpack some of my items and repack them into my hand-carry. In fact, I was pleasantly surprised when I saw that I was actually 13 kgs under the max- a first for me! Another first for me was not having to ask for help to lift my bag off the conveyor belt. Sorry people, but feminism is overrated! While you would think that these simple pleasures would be enough reason for me to try & travel back light, that’s not how my mind works. Nope, I had to milk every last kilo while I can.
Because I haven’t yet turned orange despite my excessive intake of carrots & pumpkin, I’ll take it as a sign that my body can handle even more beta-carotene…which led me to purchase my first can of pumpkin whilst browsing the aisles of my favorite supermarket in Dubai: Spinneys. It’s not available in Mumbai and especially after seeing/hearing about its deliciousness, I couldn’t resist…plus I had the extra luggage weight to kill .
Eaten plain or stirred into yogurt, I wasn’t blown away at all- each bite had me hoping that the orange mush would grow on me. However, I will say that in the form of baked goods, it tasted excellent and added a wonderfully moist texture. More specifically, this Pumpkin Oatmeal Muffin makes a great grab-and-go breakfast, balanced snack, a sneaky method to add more veggies into your diet, a potential solution to a cake craving or in my case: a last minute ‘I forgot to buy flowers so time for Plan B‘ breakfast on Mothers’ Day:
- Oats, 25g (1/4 cup)
- 2 Egg Whites, whisked well
- Canned pumpkin,1 heaped tablespoon
- Cinnamon,1/2 – 1 teaspoon
- Vanilla essence, 4-5 drops
- Baking Powder, pinch
- Maple syrup, 1 tablespoon
- Preheat the oven to 180*C
- Combine and mix together the above ingredients
- Pour the mixture into a muffin cup
- Bake in the oven for 12 minutes. Insert a toothpick to check whether it’s done: if it doesn’t come out clean, leave the muffin to bake for a few extra minutes.
In case you were wondering, I was merely 1 or 2 kgs underweight on my flight back to Mumbai…sorry, I’m not sorry !
Got any packing tips? I’m all ears!