3 Tips for Healthy Eating While Traveling
Whether you have food allergies, Celiac disease, or just try to maintain a healthy diet of unprocessed, whole foods, traveling can definitely make staying on track difficult. Suddenly, you’re no longer in your own kitchen, and have limited resources with which to prepare meals. You may not know of many restaurants that can meet your needs. How do you manage?
I recently went on a business trip for 4 days – my first time traveling where I wouldn’t have a mini-kitchen available, so I couldn’t cook my own meals. Instead, I employed some tactics to make my meals away from home safe and healthy.
1. Ahead of time, I scoped out the availability of safe food. I contacted the organization hosting our conference, and since the hotel would be providing daily lunches, I made sure my lunch would be safe to eat. I made sure my room had a refrigerator and a microwave. I also scoped out the nearest grocery store (there was a Whole Foods nearby!) so I could purchase some essentials once I arrived.
2. Before I left, I packed a ton of healthy snacks. I cut up some apples (tossed with lemon juice to prevent browning), carrots, bell pepper and celery and took that on the plane with me. I also packed a ton of LARA bars, mixed dried fruit and nuts, protein powder, individual packets of almond butter, and homemade beef jerky. This way, if I got stuck where I couldn’t eat anything, I wouldn’t starve.
3. Once I arrived in my room and had a few free moments, I headed to the grocery to stock up on fruit, veggies (stuff easily cut into snacks with a plastic knife!), a few cans of sardines, almond milk, and I made use of the amazing salad bar at Whole Foods and made several huge salads that would keep in my refrigerator. (If I wasn’t at Whole Foods, I would have instead bought the ingredients for a salad and made it myself in the room.)
My meals generally looked like this:
Breakfast: protein powder mixed with almond milk, shaken in an emptied water bottle, and a piece of fruit – either raspberries, an apple, or a banana. Although one morning, I had sardines and raspberries for breakfast.
Lunch: provided by the hotel kitchen – I had grilled salmon salad several times, making sure they left off any cheese and dressing. I enjoyed olive oil and red wine vinegar as my dressing. They also provided a cup of fruit for dessert.
Dinner: salads from Whole Foods, topped with sardines. I did venture out one night and ate at a trusted restaurant – where I enjoyed a salad.
Snacks: LARA bars, nuts and dried fruit, beef jerky, apples with almond butter, and cut up cucumbers, sugar snap peas, and red bell peppers.
And you know what? I didn’t starve! I didn’t get sick, either. In fact, because I stuck to a whole foods diet, I had enough energy to power through some long days learning and studying. This definitely was worth the advance planning effort!
How do you successfully manage your whole foods, gluten-free, dairy-free, or other “free from” diet while traveling?
Alta is the founder of the gluten-free, dairy-free blog, Tasty Eats At Home. Even without gluten and dairy, Alta can show you that meals can be simple and healthy, and treats such as cake, bread, and cookies can be mouth-watering! Her goal is to share with you delicious, gluten-free, dairy-free food that can bring your heart joy and nourish your body, one recipe at a time.