Naturally Nourished Travel Series: Mediterranean protein pasta salad + eating healthy on the road

Naturally Nourished Travel Series: Mediterranean protein pasta salad + eating healthy on the road

When Mr. Craving Nature and I decided to go on a several month travel honeymoon, I knew that we would be giving up a lot of comforts. A bed (with a mattress), our car, and most of all, our kitchen. Luckily we eased me into it by heading to a major city first. For most people traveling may not be an issue when it comes to food. People take the opportunity to head out to eat and take a break from their usual regimen, usually treating themselves to some extra indulgences and libations. Hello, sangria and churros! Though the problem is when you are traveling for 4 months, eating out at restaurants can fatten you up while slimming down your bank account, even in cheaper cities and countries. Plus, exploring the grocery stores and markets is a fun way to note some cultural changes. Talking about the unrefrigerated eggs and milk.
Cape Town is aflood with food markets and food entrepreneurs like most major cities across the world. Thank the Lawwwd. I needed to ease off of my almond milk lattes. But I digress. For Mr. CN and I eating healthy was super important for us to feel well, energetic and not like total gluttons for several months at a time. And you know I need my veggies!


1 lb. Banza chickpea protein pasta (or another brand if you prefer, we even found a brand in a farmers market here in Cape Town!)
zucchini (baby marrow in South Africa, if you will) \
1 small red onion, diced
1 package arugula (approximately 12 oz)
1 12-16oz. jar artichokes
1/4 c. kalamata olives
1 pint cherry tomatoes (halved)
1/4 c. pumpkin seeds
hummus (about 1/4 to 1/2 c. depending on personal preference)
1/2 tbsp. olive oil for cooking


Cook pasta according to instructions. Drain and drizzle with a bit of olive oil to avoid the pasta sticking together.
Heat olive oil in a pan over medium heat. Saute the onion for 5-6 minutes until soft. Add in the arugula, aritchokes, kalamata, and tomatoes. Cook for another 2-3 minutes, adding arugula in the last minute or so. Add the pasta to the pan and combine. Stir in the hummus and pumpkin seeds. Mangia!