THE THINGS THAT COME TO MIND ARE THOSE THAT I USED DURING THE LATEST STORM: HARD BOILED EGGS, PACKETS OR CANS OF TUNA, SARDINES, AND BABY SHRIMP. ALSO, PEANUT BUTTER CUPS OR JARS (YOU CAN USE BOTH) FOR DIPPING SLICED APPLES, BABY CARROTS, OR CELERY STICKS, AND OTHER FRUITS AND VEGGIES THAT DON'T NEED A FRIDGE OVER SHORT TERM STORAGE. I ALSO USE "SOY JOY" BARS WHICH I AM ABLE TO KEEP IN MY CAR IN ALL KINDS OF WEATHER AND THEY DON'T MELT OR FREEZE AND PROVIDE 4 GRAMS OF PROTEIN, BUT ARE VERY FILLING.
Most aged cheeses don't need to be refrigerated (though obviously they shouldn't be put in high heat unless you're cooking them). Cheese ages at closer to 55 degrees so it will simply mostly continue to age. I wouldn't keep it this way forever but for quite some time it would be fine. The same can be said with eggs. I personally drink a protein shake every morning before my bike commute and use powdered milk rather than regular as it seems to mix a bit better. Also some meats don't need to be refrigerated either... usually sausages and other dry, salted meats. If you can set up a cold cellar or even just a cold box somewhere where it doesn't get heated by the sun... a cool place in the house like all houses used to have before refrigeration, that would definitely be helpful. Even good yogurt could keep for a bit that way. (again, it's those warmer temps that are used to make the stuff!)
11/20/12 8:36 A
Added to salads, they are stable until lunch. Dried, they keep in your cupboard until you rehydrate and cook them.
Definitely the canned things already mentioned, if you are thinking of adding them to your lunch (or keeping them in your desk drawer as a "go to" item)
Even grilled tofu would keep in a salad or container until lunch, if you don't have the option of refrigeration.
If you have a cooler bag and ice pack; even better - most things would survive till lunch
Fitness Minutes: (71,887)
11/20/12 5:54 A
What you have noticed is not a coincidence. The shelf-stable versions of most refrigerated and relatively unprocessed food are less healthy and more processed. The first time I tried to make yogurt at home I failed miserably, and several times more without knowing where exactly was my mistake. Then it all became clear: The bottled milk that can be stored in the shelf for a very long time (which is milk treated with UHT) cannot be made into yogurt. I had to specifically look for milk pasteurized less aggressively but as a result had to be kept refrigerated. Now that milk made great yogurt.
In Europe (and maybe the rest of the world except USA) eggs are not refrigerated. I put mine in the fridge when I bring them home from the store (where they are never refrigerated) but it's not necessary if you eat them in a reasonable amount of time.
Some kinds of cheese are shelf stable like Laughing Cow.
Protein powder of course.
Edited by: NAUSIKAA at: 11/20/2012 (05:43)
11/19/12 10:08 P
nuts nuts nuts... and things like peanut butter (the one with no sugar or other additives )
Fitness Minutes: (23,806)
11/19/12 2:23 P
@Susan- That's a really good one. I'd forgotten about those. Thanks!
Fitness Minutes: (23,806)
11/19/12 7:38 A
So what are some high protein meals/snacks that don't need to be refigerated or even a cooler? (besides protein bars)
Kinda weird, but I just noticed that all the good sources of protein need to be kept cool. Meat, cottage cheese, greek yogurt, eggs, even cheese. Only thing that comes to mind as being a good, protable protein source is beef jerky.
And no, things like nuts, whole grains, or "high protein veggies" are not good protein sources. Supplementary, yes, but I'm asking about foods that are mainly a protein.
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