It’s vacation! Eat everything?
When I travel I always make room in my carry-on backpack for homemade healthy snacks and food. Airports have definitely improved their restaurants and snack/vendor choices over the last few years offering a variety of nutritious foods, however in the off-chance we hit up a terminal with bad choices, I always want to be prepared. These days I’m typically traveling with Zane and Bryan, so I pack for all of us. I don’t do anything crazy, just simple, efficient foods that are easy to carry. If we travel in the morning I bring some homemade muffins (out of the freezer), make some homemade trail mix, or sometimes prepare egg burrito’s on sprouted tortilla’s. Other times I pack homemade granola and we’ll buy some almond milk or regular milk at the airport. If it’s during lunch, I’ll make us chicken/cheese/veggie quesadilla’s on sprouted tortilla’s (or coconut flour tortillas), as well some fruit and we’ll buy a good brand of chips at the airport. I do this all in advance so I’m not scrambling the night before or day of. It may take a little pre-travel effort, but I gladly make time or I’m stuck with eating a carb loaded huge cafe bagel and cream cheese, or some huge sandwich at the airport that has been sitting in the fridge, is cold and tastes like….ass. And my stomach thanks me too :)
Traveling for work or play can be stressful when you feel you have to veer from your normal food regimen. I like to enjoy my vacations with fun foods just like everyone else, but I like to keep it in check so I’m not regretful or have added weight by the time I get home. I’m not in the mindset: “it’s vacation — do whatever, eat whatever and I’ll lose the weight when I get home!” Let’s be real, that is hard to do, and your memory of vacation goes to mush when real life sets in and you’re working hard to take the weight off or get back to feeling normal after 7 days of booze and ice cream sundaes.
There are many ways to accomplish this without feeling like you’re missing out. Depending on the locale, we generally prefer a house, condo or hotel with at least a kitchenette so we can make our own breakfasts and lunches from foods we buy at a local grocery store. It addition to being more healthy, it also alleviates any morning stress of trying to decide where to eat with impatient, hungry kids. Additionally, supplying your own breakfast and lunch while on vacation is easier on the wallet rather than spending $100 on 3 coffee’s and some scrambled eggs from a hotel restaurant.
We generally look for a local market, or even a Whole Foods or Trader Joes to do our grocery shopping. Our breakfast foods are usually eggs, chicken sausage, a nut butter, sprouted or whole wheat toast, and perhaps a treat with some fun cereal we don’t do at home. I also try to pack homemade granola. Depending where we are traveling, I bring frozen homemade crepes (recipe below) for breakfast too. Lunches consist of different cheeses, whole wheat crackers, salami, tuna, avocado, fruits, veggies, tortilla chips, and some kind of little treat (a cookie, etc). All organic and, as usual, I always look at ingredients to make sure I know what I’m getting. We might go out to lunch a few times for fresh salads and sandwiches. We also make these lunches packable for the beach. I pack a small collapsable plastic cooling bag to take with us wherever we go. For dinners we go out, or grill a couple nights if the condo/house rental has the option. The dinners tend to be more fun and we look forward to them as they are well deserved after the other light meals and a long day. :) Ending the night with no cleanup is also very nice!
It’s really not hard to do it, and I will honestly say it takes a lot of the stress out of resturant searches and trying to constantly plan the day around eating meals.
I’ve added a couple of my go-to recipe ideas. I make these for home too, but keep them in the freezer so they’re ready to go when needed.
Happy travels! ❤
Carrot Cake Breakfast Muffins [paleo, gluten-free]
(Recipe from my travel photo above)
Serves: 12 large muffins or 24–30 mini muffins
-¾ cup almond flour/meal
-½ cup coconut flour
-1 tsp baking soda
-½ tsp baking powder
-1 tsp cinnamon
-¼ tsp salt
-1/2 pumpkin spice
-½ cup honey
-1 tsp vanilla
-¼ cup coconut milk or almond milk is fine
-2 Tbs coconut oil (melted)
-1/4 cup — or a little over — of mashed avocado. (OR you can do 1 mashed banana). Taking the banana out will lessen the sweetness but we like them that way.
-1½ cups shredded carrots ( this was about 4-5 large carrots grated for me). I used rainbow carrots of orange, yellow and white.
-1/2 cup mini or regular dark chocolate chips (optional)
- Preheat the oven to 350 degrees.
- Line a 12 cupcake pan with muffin tins. Or line a 24 mini muffin pan
- Grate 5 large carrots. This should equal 1½ cup of packed shredded carrots. Put this amount in a small bowl and set it aside.
- In bowl 1, mix the almond flour, coconut flour, baking soda, baking powder, cinnamon, salt, and pumpkin spice with a fork. Set the bowl aside.
- In bowl 2, mix the eggs, honey, vanilla, and coconut milk with an electric mixer until well mixed. Add the melted coconut oil to the bowl and mix with the electric mixer until well blended. Add the mashed avocado to the bowl and mix with the electric mixer until well blended.
- Put bowl 1 into bowl 2 and mix with an electric mixer.
- Fold in the shredded carrots.
- Fold in chocolate chips.
- Bake for 30 minutes for large muffins- switching the direction of the tray half way through. OR BAKE 15 minutes for mini muffins.
Recipe inspired by this link to the original recipe, however you’ll see my tweaks above:
FREEZING: Let muffins cool completely. Then place in an airtight freezer container. You can take a couple out the night before and put in another airtight container on the counter or put in the fridge. You can also take them out the day of if you want for a snack in lunches, or airports — they should be thawed out by then.
Coconut Flour Crepe recipe (Paleo, Gluten Free)
(To take on the go for trips or eat right at home!)
Ingredients: Yield: 8–10 crepes
-2 tablespoons coconut flour
-1 tablespoon arrowroot or tapioca flour
-1/4 teaspoon salt
-1/3 cup water
-1 tablespoon melted coconut oil
-1/2 teaspoon vanilla extract
1. Place all ingredients into a bowl and beat them into a smooth batter with minimal lumps, or use immersion blender and blend well. (I do immersion blender. It blends better)
2. Grease pan with a drizzle of coconut oil or pat of butter, and use about ¼ cup or less of batter and swirl around pan
3. Cook for about one minute or until one side is no longer runny
4. Flip it and cook the other side for another one minute or less
5. Transfer the crepe carefully onto a plate.
HOW TO EAT: With jam, honey or a nut butter spread.
FREEZING: Let crepes cool completely. Then fold in half and stack on top of each other. Put a piece of wax paper or parchment between crepes if you don’t want to freeze them all together or they will stick to each other and will have to thaw all at one time.
FRIDGE: Store in fridge for up to one week.