Eating right, even at Disneyland
Hi, Ben here—GreenSmoothieGirl.com’s webmaster. Robyn’s on spring break in SoCal, seeing Wicked and doing the theme parks with her family. But she left me her list of what she packed, to give you some travel ideas. She keeps her family’s energy high and digestion strong on vacation, while saving money on restaurants, by packing this stuff for breakfasts, lunches, and snacks.
Cooler:
Bags of baby carrots, sliced cucumbers, raw sweet potatoes
½ gal. homemade yogurt
2 bags Costco spinach
1 bag Costco frozen mixed berries
pint of soaked/drained sunflower seeds (to add to granola for breakfast)
quart of alfalfa/radish/clover sprouts (to add to granola for breakfast)
Box:
BlendTec
Plastic cups, straws, bowls, spoons, and baggies
Knife and cutting board for smoothies (I use it even on hotel room tables or vanities)
Lexan mugs for smoothies
Backpack for taking food to the parks
3 loaves whole-wheat bread
organic peanut butter-honey mix
gallon bag of homemade granola
3 boxes Rice Dream
gallon bag of soaked/dehydrated teriyaki almonds
Tonya’s “For Cryin’ Out Loud Dehydrator Onion Bread” (post to follow)
bananas (for green smoothies and to add to yogurt for breakfast)
bags of washed apples, pears, plums
5-gallon jug of filtered water
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