Eating Well While Traveling

It’s day 17 of the emit challenge when you are reading this but for me, It’s day 13 of the challenge and you know what that means?! Well, actually, it’s just because its Saturday and do you know what Saturday means? it’s farmers market day! We slept in a little bit this morning. The hubs is currently making breakfast for us while I am writing this. I also have a little gardening to do this morning before I go to the market and get in a workout. I absolutely love the farmers market. We always joke that it’s like our church- our community, our way of celebrating the abundance of beauty and love in the world, and one of our ways (alongside spending time in the mountains) to connect with the greater life force of this universe (call it what you want.)

 

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But before I head out to the market, I have to sit down and plan our meals for the week. This week is going to be crazy, we are spending a full day at the renaissance festival, three days at home and then we leave for our climbing trip. Usually, on our climbing trips we rely heavily on big bags of rice and beans for dinner, often bread for calories while we are climbing and sometimes oatmeal for breakfast. Our road food tends to be a lot of grains. We are also living out of vehicles so that makes storing fresh foods very hard. A diet of meat, vegetables, eggs, nuts and seeds is not something that is easily done with no kitchen and no cooler for a week. That being said, I have every intention of sticking to the emfit challenge, for my other friends who are doing it and for the purpose of really evaluating the full experience as an expirement. I can’t say I have tried unless I really try.

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Summer is a time for traveling so I thought I would share with you as I plan my week of meals out. Hopefully there is something valuable for those of you are eating whole foods at home, but also for those of you who are going on trips, maybe even road trips too, and are wondering what the heck you can bring. This is a really common question that I get from clients and one of the most common struggles.

 

Eating Well While Traveling

 

I’ll let you in on a couple of my secrets:

Keep it simple

No need for fancy ingredients or fancy kitchens here. All of this will be done camp-side out of a truck.

 

Bring Your Own Food

You don’t need to eat out- even on the road, there are always options. The excuse, “McDonalds was the only thing, I had no choice,” doesn’t cut it. sorry. It is totally possible to bring all the food you need and stop at grocery stores along the way.

This is what two and a half months of food looks like for two people (including cooking supplies and spices): 

We supplemented with fresh produce along the way. 

You Don't Need a Kitchen

A camp stove will do. I unabashedly cook in parking lots. I kind of get a kick when we are in the middle of town and we're making toast in our pajamas while we sip coffee from our French press. I'm assuming that your travels will be a little less rugged than ours, maybe you will even have a kitchenette or at least a sink in your hotel room. Utilize what you have available, we always bring a cutting board, knife, rag, bowl and a camp stove. 

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Communicate With the Ones You’re With

Communicate with who ever you are traveling with, friends that you are visiting, and family members. I travel with my husband who is compeletly on board with all of my food interests, expirements (from ketosis to fasting to bulking to raw vegan), we talk about it, he knows my why and he always stands behind me. He’s even getting a six pack out of the deal.  I also make sure to talk to the family I am visiting (who are less understanding) so that there is no awkwardness while I am there. I make sure that they know that I will be bringing my own main portions of a meal so that they can make what-ever they had planned and I make sure to tell them that I am excited to spend time with them- this gets food out of the way and we can focus on what is important, each other.  

 

Now To The Good Stuff… The food!

 
 

 

For Breakfasts:

We love oatmeal of course, but recently, I have developed a bit of what feels like an allergic reaction, the hubs will still be eating hearty oatmeal bowls in the morning.

  • Eggs & Burritos. We have always been able to pull of eggs I the morning while traveling, especially on road trips, but on backpacking trips as well. Bacon works well too. We are bringing some corn tortillas, potatoes/yams and some kale for mornings and will bring a container of coconut oil to cook it all in.
  • Chia Pudding. For me, this will replace oatmeal. ¼ cup of chia seeds with 1-2 cups cashew milk. I will be bringing dried fruit, nuts, and honey to mix in. yum.

For Lunches:

We usually snack when we are out recreating, whether that is hiking, climbing, running, mountain biking, you name it. So we lunches some times end up just being a lot of the snacks that we brought. Sandwiches have always been a great option for us, usually with almond or peanut butter and banana. But since we are taking a gluten break, we are thinking outside the box. For lunches we are bringing the following:

  • Tuna salad with avocado, rice, and greens.
  • Trail Mix
  • Jerky and Fresh Fruit
  • Almond butter to go with absolutely everything
  • (Lots of fresh fruit!- apples, nectarines, peaches, cherries, bananas, citrus, mango, coconut, avocados)
  • Greens for salads, cucumbers, carrots, beets, turnips, kohlrabi. Any hardy vegetable we can get our hands on.
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Dinners:

Dinners are probably the hardest meal for us to plan for. I think we will be stopping at grocery stores more often during this trip than previous trips.The bases for every dinner will be the same: A protein source, a healthy fat, a healthy starch, fruit or veggies. The biggest difference will be the protein source. Honestly, I am trying to take a break from beans and legumes to see if and how they impact my digestion. Normally, these would be almost a daily protein source but on this trip, we will have to do things differently. But in general, here is what we are planning:

 

  • Fats: Coconut oil, avocado, nuts and seeds, olive oil, and I will pre-make a salad dressing to have on hand.
  • Proteins: Fish, eggs, nuts and seeds, protein powder, maybe some high quality meats if we can figure out how to keep them safe in a hot car.
  • Starches: White rice, Sweet potato, squashes
  • Vegetables: all the veg, crunchy and leafy
  • Fruits: All the fruits plus some dried fruit for dessert
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Most importantly, have fun, don't stress enjoy your food

xoxo, 
Adina 

Nutrition Unleashed