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From the travel desk: Eating healthfully on the fly

  • November 30, 2013 - 3:51 PM

The findings of a recent study by the Physicians Committee for Responsible Medicine should put a spring in the step of health-minded travelers. At Minneapolis-St. Paul International Airport and 17 of the nation’s other busiest airports, finding cholesterol-free, high-fiber, nutrient-dense meals is a piece of cake (make it carrot cake, please).

Denver International topped the 2013 Airport Food Review, with 86 percent of its restaurants offering at least one plant-based entree. Detroit and Chicago O’Hare tied for second place. MSP ranked ninth, with 72 percent of restaurants serving protein-rich salads, veggie burgers and other fare your cardiologist would approve of.

“Year after year, French Meadow Bakery and Cafe is this airport’s hub for creative, healthful menu items including black bean chili, roasted beet and pear salad, and grilled tempeh Reubens,” the report says (find French Meadow at the entrance to Concourse F). Not to play favorites, it also noted Shoyu, a full-service Japanese restaurant in Concourse G, and Taste of Mill City Tavern (also in Concourse G) for its fresh romaine salads, black bean burgers and seasonal dishes such as pumpkin soup.

To see the report, go to www.pcrm.org/health/reports. Click on the food report, which names names, such as Veza’s Taco Garage at Phoenix Sky Harbor and Lemonade at Los Angeles Airport (which I can vouch for, having had a delicious smoothie breakfast there earlier this year).

Good food can do more than keep you healthy. Another study shows that colorful fruits and vegetables can improve your mood; just what the doctor ordered for a travel day.

 

Send your questions or tips to travel editor Kerri Westenberg at travel@startribune.com, and follow her on twitter @kerriwestenberg.

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