Food On the Go with Kiira Cabrera

Kiira Cabera’s food on the go for Wildfitness sessions

It is true that there are phrases that simply can not be translated from one language to another or do not sound as well in their original form. On the go means on the move and I want to share a way that you can prepare food at home easily to eat wherever you may be without stress. Food that fills your body with a whole lot of nutrients that your sandwich simply does not contain.

The idea is to fill a recycled glass jar full of food that will give you energy instead of draining it. But why in a glass jar?

  • Because it simply looks beautiful.

  • Because you can fill it with nutritious and healthy foods.

  • Because it is fun to strategically place food as a tetrix to take full advantage of different textures and flavours.

  • Because you can heat it in water to avoid the undesirable microwave.

  • Because it is free from undesirable bisphenols and BPA

  • Because there are jars of as many sizes as stomach sizes that exist in the world

  • And lastly because plastic Tupperware always find have a way of losing their lids ...

If you have not already tried it, I encourage you to start with this recipe and then move on to playing about with the ingredients and building your jars.

Your jar on the go is made in four steps:

Step 1. Frittata

Ideally prepare it the night before for the food "on the go" but it is also an excellent dish for dinner; Served with a salad.

Ingredients (for 6 people):

  • One kilo of carrots peeled and cut into rounds

  • 2 medium brown onions

  • 2 cloves garlic

  • 4 eggs (strive to find ecological eggs of free chickens)

  • 100ml of vegetable broth (made with vegetable tablet if you want)

  • A tablespoon of dill chopped finely

  • Optional: between 100 and 200g of hard cured cheese (sheep or goat). If you do not eat dairy products you can do without this ingredient.

  • A little olive oil (best virgin)

  • Salt and white pepper

Set the oven to 170 degrees.

Put a little olive oil in a large casserole dish and once the onion and garlic has been chopped add it to the pot, when the colours of the ingredients start to turn soft and golden, add the carrots and vegetable broth. It should take approximately 20 and 30 minutes until the carrots are tender. Mash the mixture with a fork but make sure it is not too watery. Add a little salt and white pepper to taste.

Beat eggs and mix with carrots, dill (and cheese) and make rectangular mould with grease proof paper to fit a deep baking tray. Pour the mixture into this tray. Make a bon marie with another tray and fill with about 3cm of water and place your egg mixture filled tray on to the water bed.

Cover with another sheet of grease proof paper and bake for 30-40 minutes. It has to be set.

Remove it from the oven and let it cool. Then put it in the fridge.

The next day, carefully remove it from the mould, turn it over and cut it into slices.

Step 2. Spring salad with minced toasted almonds and blueberries

Ingredients (for 1 person):

  • A handful sprouts, green leaves, raw spinach,

  • Diced beetroot

  • Half a pear diced

  • Toasted almonds

  • Dehydrated red cranberries

  • Oil

  • Juice of half a lemon

  • 6 mint leaves

  • Marigold flowers to garnish

With a little oil, lemon juice and salt either blend the blueberries, mint and toasted almonds with a pestle and mortar or in blender. Sprinkle on top of the salad.

Step 3. Hummus with turmeric and orange


  • 1 jar of chickpeas, about 400g

  • Half juice of 1 lemon

  • Half juice of 1 orange

  • 2 tablespoons of tahini

  • ½ cup soft olive oil

  • Salt

  • ¼ teaspoon turmeric

  • 1 clove of garlic, peeled

Turmeric is an anti-inflammatory and along with the orange gives a very subtle and special touch to this hummus. In a blender pulse the garlic, orange juice, lemon juice and turmeric. Once mixed, add the chickpeas, tahini, oil, salt and pepper and pulse again until the mixture is a light and almost fluffy consistency.

Step 4. How to build your Jar "On The Go"

Add slices of frittata to the bottom of your jar and push salad leaves into the gaps and layer them on top.

Finally add your hummus and garnish with a primrose.

This is the final product:

I hope you enjoy it as much as we do!

Health and joy!

Kiira Cabrera

Kiira caters at Tibuke's Kitchen and is based in Barcelona.