How To Travel Gluten-Free
By thehealthyapple on January 18, 2012
Some say it may be tough.
But I’m used to it.
It’s not so hard when you’ve been preppin’ food for flights, road trips or a day of on-the-go Manhattan meetings for many years.
I’ve been packing food bags for my travel adventures since I was in college…
Lots of fresh veggies, hard-boiled eggs, avocado, Greek yogurt, hummus, organic salt-free turkey slices and salsa.
It works for me.
And it’s quite delish.
I create kale and nori wraps with all of the above; roll ‘em up and take a bite.
You can also cook up a large batch of gluten-free grains such as brown or wild rice or quinoa. Toss them into containers and drizzle with olive oil, balsamic vinegar and fresh herbs for an easy and quick eat.
Not in the mood for grains? How about some beans? There are more beans out there in the food stores than you’ll know what to do with. Cook ‘em up; toss them into a separate container, mix with salsa and guacamole and serve wrapped in your kale leaves or nori wraps. Simple, easy and healthy.
You can also slice or chop up some sweet potatoes, place them onto a baking sheet with cinnamon n’ chili powder, then bake to create your very own potato chips or fries. Serve with a side container of hummus or fruity salsa and you’ve got a great snack to hold you over during a lay-over.
How about packing a few toasted corn tortillas with an individual packet of nut butter? When you’re tummy starts rumbling, simply spread the nut butter onto the corn tortilla, sprinkle with chia seeds and wrap for a protein-packed nosh anytime of the day.
Or you can pop a batch of air-popped popcorn, sprinkle with sea salt and cinnamon and pack in a Ziploc bag for a fun eat-with-your-hands snikkity snack. Toss in some dried cranberries, raw cacao nibs and peanuts and you’ve got your own fun trail mix that you can share with everyone.
Sometimes I’ll buy a large container of Olivia’s Organics mixed salad greens. When I’m ready to eat, I’ll add salsa, chia seeds, turkey or egg and avocado. A nice drizzle of lemon juice and I’m a happy little clam flying in the air.
My Ziploc bags of veggies shown consist of leeks, fennel, sweet bell peppers, Brussels sprouts, eggplant, zucchini, jicama and lots of fresh, flavorful herbs. I bring a separate plate, fork and knife with me when I travel so I toss these veggies onto my plate, top with some avocado, chia seeds, salsa and Greek yogurt and have a nice little feast with myself.
There’s always room for a little bit of dark chocolate so I’m never caught traveling without my Dagoba bar. I enjoy a few squares at a time and it’s a great way to cure a sweet tooth.
My other traveling staples are fresh lemons (for hot tea and salads), Traditional Medicinals roasted dandelion root tea, Amazing Grass Wheat Grass packets, green tea, Navita’s Naturals Maca powder and Stevia.
My best advice to you or someone you know who suffers from food allergies or intolerances is to jot down a list of the foods that you enjoy eating and make you feel good. This is likely to be veggies and fruits, possibly nuts and seeds, nut butters and lean proteins such eggs, poultry and tofu.
Sometimes it can be tough to find a gluten-free protein source when you’re stuck at the airport, on a train or in a car…plus, unless you have a cooler, those eggs, Greek yogurt and turkey sure aren’t going to last long. What do I do in this case?
I simply bring a large bag of chia seeds with me and sprinkle them atop my snacks n’ meals. It’s a whole lot easier than carting around hard-boiled eggs, yogurt and poultry in a cooler. That’s for sure.
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