Hurricane Food Gone Healthy

By Danielle Douglass and Lynn Shizumura 

Hawaii’s already seen a very active hurricane season this year. Although we’ve been lucky and steered clear of storms so far, it’s a good idea to be prepared before an actual disaster hits. For starters, the National Weather Service’s National Hurricane Center recommends a three-day supply of non-perishable food for each person in your family. 

One thing that makes us cringe is the lack of healthy food options in most emergency kits. If you’re like us and want to stick to your healthy eating habits even in the face of disaster, it’s possible with a little planning. Here’s a list of non-perishable food items that are a little more appetizing than that case of pork and beans that’s been in your pantry for the last few years. 

Dani’s picks:

♦ Canned tuna is a nice protein-packed option that can be mixed with olive oil and capers and spread over crackers or whole wheat bread.
♦ Organic lentil soup is a nourishing and satisfying option with ingredients such as lentils, carrots, onions, potatoes, olive oil, sea salt, and bay leaves.
♦ Almond butter can be paired with apples, bananas, or spread onto carrot sticks or celery for a creamy and crunchy treat. 
♦ Pre-packaged quinoa bowls are a good source of fiber and protein. Add leftover chicken and some greens for a complete meal. 

Lynn’s picks: 

♦ Single-serving pouches are a great way to upgrade your canned goods. Try premium olives, chicken, or tuna. 
♦ White miso soup is total comfort food and can be made by mixing instant soup mix with hot water. The soup packets usually contain garnishes such as mushrooms and tofu, but you can also enhance your soup by adding more of your own. 
♦ Black beans are super versatile and can be served as a hearty side dish or included in a salad or stew. 
♦ Local snacks like wasabi peas and dried shrimp are a little high in sodium but contain less fat than potato chips or beef jerky. 

Want to prepare a simple dinner during the storm? Here’s an easy recipe from fellow writer Craig De Silva:

Craig’s No Mayo Tuna Pita

2 tbsp. fresh lemon juice
2 tbsp. olive oil 
2 cans tuna packed in water (drained)
½ small red onion (diced)
½ cup grape tomatoes (halved) 
½ cup pitted kalamata olives (halved) 
2 large whole wheat pitas

Directions: In a large bowl, combine lemon juice and olive oil. Add the tuna, diced red onion, tomatoes, olives, and gently toss. Carefully open the pita halves and fill with tuna salad.   

What are some of your favorite non-perishable disaster foods? Do you have any awesome recipes you can share?