As I wrote in my last post, I went on a fabulous month-long cross-country camping trip this summer. Since I’ve come home, I’ve gotten a bunch of questions about how I managed to eat healthy during the trip.
If you read my last post, you already know what happened when I went way off my healing diet for a few days of the trip. But, most of the time, I kept it pretty clean, ate well, and felt great.
Before I continue, I want to say again that “eating healthy” means something different for everybody. I spent years denying it and being sick as a consequence, but for me, eating healthy means being primarily vegan, and eating raw as much as possible. Your definition of “eating healthy” may be different. So, adapt the tips below to what eating healthy looks like for you.
Here are some of my tricks for eating well on a road trip.
1. Don’t rely on eating out for your main source of food. It’s difficult to get truly healthy meals in restaurants and there are so many temptations on the menu! Even when I go on business trips, I bring food, get a fridge in my hotel room and eat most of my food in my room. When I don’t want to miss out on the socializing and networking over meals, I’ll go to the restaurant and order the lightest salad or veggie appetizer on the menu and fill up before or after in my room. On the road with my family this summer, we ate out of two big coolers and four bins of non-perishable foods.
2. Pack healthy, satisfying non-perishables items like
organic canned beans and chick peas
healthy canned veggie soups
nuts, seeds, and dried fruits
Lara Bars (raw fruit and nut bars)
Good grains like quinoa, amaranth and millet
A few kinds of sea vegetables like nori, wakame and arame
3. Pack sturdy veggies in a cooler. Red and green cabbage, daikon, carrots, and cucumbers all travel well and can be mixed with the sea veggies, seeds or nuts for salads. Lettuce doesn’t travel so well. Tomatoes, avocadoes, and bananas can get pretty messy as well, unless you are settled in a hotel.
4. Cook a healthy grain. Use a cook stove (if camping) or a small rice cooker (in a hotel) to make quinoa or other healthy grain to mix with veggies. You can also cook some veggies with the grain for a fully cooked meal.
6. Bring some spices. Bring along a bag with small containers of oil, lemon juice, vinegar, tamari, sesame seeds, flavored salts and other spices to flavor your meals fast and with variety.
7. Bring some supplements. Be sure to remember the most important supplements to keep your digestion working and your body well-nourished: good probiotics, multi-vitamins and digestive enzymes.
I’m not saying I forego all treats on trips. I had my bucket of french fries with vinegar on the boardwalk in Ocean City and even some soft serve ice cream at the beach another night. But, by keeping most of my meals completely nourishing, I ensured that I had the energy and strength to participate fully in the trip and come home feeling better than before I left.
Let me know what you think. Have you had to make tough choices about eating and health? How do you stay healthy on the road?
Email me or leave a comment. I’d love to hear from you!