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Fast and Healthy Eating Tips for Travel Nurses

cooking

Making quick, healthy meals can be a challenge for anyone, but it can be especially difficult for a traveling nurse who may be living with a limited access to ingredients, kitchen utensils and time. Not to worry! We’ve pulled together a few recipes for you that demonstrate how you can still use relatively few ingredients and minimal prep time, to create dishes that are healthy, delicious and quick!
While each of these recipes require only 4 main ingredients, we’ll assume your kitchen or prep area is stocked with basic cooking supplies such as salt, pepper, water and cooking oil.

Warm Kale SaladKale_Salad_4IM
What you’ll need:
1 bunch flat leaf kale
1 package pre-cut butternut squash (12 oz.)
1 small package or container of goat cheese
1 small pack of shelled walnuts

This vegetarian dish is quick but it’s also full of essential vitamins to help keep our travel nurses energized. Start by heating a pan on medium low heat and adding a small amount of butter or oil for sautéing. Add the entire package of your butternut squash and heat through until tender. While your squash is heating, wash, de-stem and chop your kale. Add the kale and continue to cook until wilted. Season with salt and pepper to your taste. Transfer the mixture into a bowl and crumble on goat cheese, and then toss with chopped walnuts.

Ham & Swiss Egg ScrambleEgg Scramble
What you’ll need:
1 carton eggs (you’ll be using 2-4 for this recipe)
1 package deli ham
1 small brick Swiss cheese
1 small head of broccoli

Chop your broccoli and place it in a small (microwaveable) bowl with about ½ cup of water; place the bowl in the microwave for about three minutes so the broccoli can steam. In a small pan, add the diced ham and put the pan on medium heat so the ham can get slightly crispy. While your broccoli and ham are cooking, whisk and season 2-4 eggs in a separate bowl. Add the eggs to the pan with the ham and cook on medium until the eggs are almost done. Add the steamed broccoli to the mix and cook until the eggs are done. Turn off the heat and stir in grated Swiss cheese. For an on-the-go sandwich, roll the leftovers from this dish into a tortilla — perfect for our busy travel nurses.

Pulled Pork BBQPulled-Pork
What you’ll need:
1 bone-in pork shoulder (about 3-4 pounds)
1 can of coke or 1 can of beer
1 garlic bulb (separate the bulb into multiple cloves, de-skin the cloves)
1 large bottle BBQ sauce
1 package sandwich rolls

This meal is easy to throw together but does take some time to cook (usually 8-10 hours). You’ll need a crockpot or you can use your oven set at 200 degrees. Start by putting the garlic cloves into the pork shoulder. Simply cut slits in the meat and place a clove deep into the skin. Next, put the pork into the crockpot or in a boiler pan. Top off the pork by pouring either a can of coke or the beer (water could work as well). Turn the crock-pot to low (or your oven at 200 degrees). The pork will be ready in 8-10 hours. You’ll know it’s done when the pork is fork tender. Once done, pour out the juices, shred the pork and return it to the crock-pot being sure to retain the now-soft (and delicious) garlic. Next, add the entire bottle of BBQ sauce and stir and cover and allow your delicious meal to heat through (30-60 minutes). One of the best parts about this meal is the versatility you’ll have with your delicious leftovers – you’ll be able to use the leftover pork in your grilled cheese sandwich, mix it in your pasta dishes or even use it as a main ingredient on a Hawaiian-style pizza.

This entry was posted on Thursday, March 26th, 2015.
Posted in Travel Nurse Talk & Tips.
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