(NC)-While speeding through the demands of a busy lifestyle, healthy eating sometimes takes the back seat. Good nutrition is important everyday even when we are away from home. Eating small healthy meals or snacks more frequently throughout the day can be a good choice when you don't have the time or opportunity to prepare and eat a regular sit down meal. Long periods without meals and skipping meals can lead to impulse eating on less desirable foods.

Packing snacks will save you time and money when hunger hits away from home. Here are some nutritious, handy grab and go snack ideas to consider:

• A small bag of whole grain cereal
• Fresh fruit
• Cereal bars
• Raw vegetables
• Juice boxes
• Hard cooked eggs
• Bran muffins
• Whole wheat crackers
• Rice cakes
• Bottled water

Didn't pack any food? There are still healthier choices you can make, for example:

• Stop at a supermarket instead of a fast food restaurant. Most supermarkets have deli/salad counters where you can select vegetable and fruit salads, lean sliced meat, sandwiches and other healthy meal options. Or grab a package of baby carrots to munch on, some fresh fruit an individual bun and sliced meat for a quick meal.
• Most fast food restaurants now offer healthy menu choices like chicken salads (limit the amount of dressing you put on), chicken wraps etc. Deli-style fast food restaurants where you can get lean meat on a whole wheat bun is also a good option.

In today's hectic lifestyle, fuelling your body and mind with the right foods becomes even more important so you can function at your best.

Here is a high fibre biscotti recipe you can prepare on a less busy weekend day and store in a tightly covered container available to grab and go when you are:

Fibre 1 Power Biscotti

Ingredients:

2 cups (500 mL) Fibre 1 Original cereal, crushed

1 1/2 cups (375 mL) flour

1 cup (250 mL) sugar

3/4 cup (175 mL) large flaked or quick- cooking oats

1/2 cup (125 mL) sliced almonds

1/2 cup (125 mL) finely chopped apricots

2 tsp (10 mL) baking powder

3 eggs, lightly beaten

1 tbsp (15 mL) canola oil

2 tsp (10 mL) almond extract

1 tsp (5 mL) vanilla

Method:

1. Heat oven to 350°F (180°C). Combine crushed cereal with flour, sugar, oats, almonds, apricots and baking powder in a large bowl.
2. In another bowl, combine eggs, oil and extracts. Mix well. Stir into Fibre 1 mixture until well blended (dough will be dry and crumbly).
3. Turn dough out onto a lightly floured surface and knead 10 to 15 times. Divide dough in half and shape each half into a log about 8-inches (20 cm) long and 3-inches (7.5 cm) wide. Place on parchment paper-lined baking sheets. Bake 30 minutes. Remove from baking sheet; cool 10 minutes on cooling rack.
4. Reduce oven temperature to 325°F (160°C). Cut each log into 1/2- inch (1 cm) slices. Place on baking sheet and bake 15 minutes. Turn biscotti over and bake 15 to 20 minutes longer. Cool 5 minutes; remove from baking sheet. Cool completely on cooling rack.

Makes: approximately 30 biscotti

Tip: For variation: Try these crunchy cookies with other nuts, such as chopped pecans or pistachios.

- News Canada