#1 Hydrate
The relative humidity of airplane cabins is usually less than 10%, something akin to the Sahara Desert! This not only causes dry skin, but dehydration and fatigue. When you feel dehydrated, your body feels hungry and wants to eat more.  Although the in-cabin food service cart more than pleases my 3 year old with chips and m&m’s, there aren’t many options for the health-conscious individual! And try to pass on alcoholic beverages during your flight. The air in the plane is dry enough, without alcohol further dehydrating you. The same goes for caffeinated drinks. Hydrate with good ole H2O!

#2 Bring some snacks
As I was mentioning, there aren’t many options on the in-cabin food cart, and unexpected delays can leave your blood sugar plummeting. Even if you do find some veggies and hummus on board, you’ll end up paying $8 for something that would cost you around $1.50 if you brought it from home. I know it’s a bit more complicated if you’re heading down South from Montreal and you have to deal with customs… no fruits or nuts, BUT there are still healthy options that are easily packable: carrot sticks and dip, KIND bars, trail mix, etc.

#3 Bring your tennis shoes in your carry-on
In case you find yourself stuck in an airport terminal, take the opportunity to log some miles. Put on your walking shoes and go for it. Plus, I’m sure there will be some exciting places to walk to when you get to your destination as well. You don’t want those shoes lost in luggage that might not make it!

#4 Avoid Crossing Your Legs on board.

Featured Recipe

Chicken Fajitas
(4 Servings)

Ingredients:
1tsp chili powder
1/2 tsp. sea salt
1/2 tsp ground cumin
1/2 tsp garlic powder
2 tsp olive oil, divided
4 (5-6oz) raw chicken breast, boneless, skinless, cut into 1/2 in strips
1 medium red or green red bell pepper, cut into thin strips
1 medium onion, thinly sliced
1 tbsp fresh lime juice
8 large romaine (or butter) lettuce leaves
1/2 medium avocado, thinly sliced
1 cup fresh salsa

Directions:
Combine chili powder, salt, cumin, garlic powder, and 1 tsp oil in large resealable plastic bag.
Add cut chicken, bell peppers, and onion; mix gently to coat.

Refrigerate for 15 minutes.

Heat remaining 1 tsp. oil in large nonstick skillet over medium-high heat.

Empty contents of bag into skillet; cook stirring frequently, for 5 to 6 minutes, or until chicken is cooked through.

Remove from heat.  Add lime juice.

Evenly top lettuce leaves with chicken mixture, avocado and salsa.
Garnish with lime wedges if desired.

*Recipe taken from the 21 Day Fix Extreme
Containers:  2 Green, 1/2 purple, 1 red, 1/2 blue