Travel Food and Tips

Good Morning! Or afternoon/evening depending on from when and where you are reading this.

Yesterday was kind of “one of those days”, so I would like to quietly move on and look forward to the rest of the week. Well, it wasn’t all bad. I had an awesome lunch.

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Fried chicken, broccoli slaw, an entire raw bell pepper, and 1/2 an avocado. Plus a copious amount of strawberries.

So, moving on. Happy Monday!

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Some cheesy Facebook motivation for the week.

I started my day off right with a happy little scramble with bell pepper, zucchini, and Italian herbs.

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Today I want to talk about what I do for “healthy” food when I’m on the road. I like to use  quotes when talking about “healthy” food because we are all special and unique snowflakes, and one person’s version of healthy can be completely different than another person’s version. So play around and figure out what’s best for you, and make your own “healthy”!

I travel a lot for work, and usually during travel and at my destination my preferred food choices are limited at best. My first couple of trips consisted of a few days of sad salad bar salads and bun-less burgers with a sad side salad, until I would give up midweek and eat pizza and sandwiches and whatever else I wanted because I was so tired of sad salads. I am human, after all. I want my food to taste good.

Now when I travel, I prep some food to take with me to supplement the little good stuff I can find.

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(My stash of goodies on the airplane)

You’ll have to experiment with what works for your situation. I know I have a kitchenette in the hotel I usually stay at, so I’m okay with bringing stuff that requires refrigeration since I can stash it as soon as I get to the hotel.

Anyway, this is what’s in a typical “Emily Eats Weird Food” carry on:

  • Packs of tuna
  • Packs of almond butter
  • Olives
  • Homemade trail mix: nuts, coconut chips, dried fruit
  • Apples or cuties, or both
  • Hardboiled eggs (in a leak-proof container!)
  • Carrots or baby carrots
  • Other cut up raw veggies: bell peppers, cucumber, etc.
  • A small container of coconut oil (to replace margarine at some restaurants where I know they don’t have butter)
  • A water bottle!

I usually stick all my food in a reusable grocery bag in my carry-on, so if anything gets leaky my bag doesn’t stink like olive brine and hard-boiled eggs. Then on the plane when it’s snack time, I whip out my bag and feast! I can also supplement those sad salad dinners when I end up at some Pasta-R-Us restaurant or a fry-it-all sports bar during the week; when I get back to my hotel room, I can pound some tuna or a couple of eggs and finally feel like I’ve had a meal.

I hope that gives you some ideas the next time you’re trying to travel paleo or on a Whole30!

Do you have any travel food ideas to share?

Time to do my weekly prep, and get ready for a fabulous day! TTFN (ta-ta for now!)

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