Eating Healthy While Traveling

I’m back from a fun trip down south for a baseball tournament in the sun.    It’s been a long winter, and I was looking forward to some sun.

But I was so busy, I had to fly out the door with my two sons, without doing any food prep like I usually do for a trip.   We grabbed a bag of sprouted teriyaki almonds I’d made for the nutrition class, a bag of those sweet-potato spears from Costco, and that’s ALL.   It was an adventure in finding decent nutrition on the road without the advantage of advance planning.

I found a place called Jimmy John’s (a sandwich franchise) down there.   They have a 7-grain bread and a veggie sandwich featuring alfalfa sprouts, lettuce, tomato, and a homemade avocado sauce. Not too bad, and pretty filling.

Subway is our go-to as “fast food” on trips. We get the Veggie Delight on “wheat” bread and have them pile it HIGH with cucumbers, bell peppers, tomatoes, and spinach, with brown mustard for a sauce. Skip the iceburg lettuce, though–go for the nutrient-dense veggies. And don’t be shy about asking them to keep piling on the vegetables! You want it so it will barely squeeze in those wrappers they finish it off with. I recommend the 12-inch to make it filling enough!

 I stopped at a grocery store and got Grape Nuts (actually the store brand, because it was cheaper and didn’t contain soy lecithin).   We also got a couple boxes of Rice Dream, some bananas to put on top, and plastic bowls and spoons.   That was breakfast for four days.   I got a bag of apples for snacks.

I still wish I’d made two blenderfuls of GS and put it in a cooler like I’d planned (you can always use the hotel’s ice if your room doesn’t have a mini-fridge).   But we did okay!

Next up, I’m off to fill plastic Easter eggs with carob raisins, and hide them,  for the kids.   Happy Easter to y’all!

Posted in: Relationships, Whole Food