While on the journey to better nutrition, there can be some bumps in the road. Traveling can certainly present some food challenges.
My recent experience proved that it doesn’t have to be hard. With a little planning, an openness for adventure and a dab of creativity, you can eat clean while away from the certainty of your own kitchen.
When I departed from Marin County, California, to spend 2 weeks on the road with my family exploring 10 different states, I prepped for a lack of real food options. What I learned was surprising. Our country is scattered with charming natural food co-ops, fabulous farmers markets, healthy restaurants, and grocery stores that have their own organic section.
Here is Your Guide to Keeping it Real on the Road:
- Stock up on healthy foods full of great nutrition that will keep you covered for a few days. Pack a cooler full of fresh fruits and veggies, nuts and seeds and anything perishable. Pack a separate bag of non-perishables that make easy snacks or meals.
- Make time to pull over and explore scenic routes. Find a picnic table, cut up some fresh fruit and enjoy the moment.
- Create a map of your route. Pin all the quality food stops along the way. It’s great to discover each town’s local organic food scene.
- Create infused waters by adding some fresh herbs, citrus or fruit to your water. Let it sit for an hour. Your water will come alive with natural flavor.
- Order fresh raw juices and meals and have them shipped to wherever you are traveling to.
- Even when camping or “roughing it,” create an experience when eating. Add fresh picked roadside flowers to your table and don’t forget the candle light.
Recipes for the Road:
Collard Green Wraps
Spread hummus on a large collard leaf, add shredded carrots, avocado, cilantro, seaweed and toasted almonds. Wrap and enjoy!
Endive Boats
Create a quinoa salad with fresh fennel, jalapeno, parsley, cilantro, lime, garlic and tamari, toss and then scoop into open endive leaves.
Oatmeal Stir
If you are craving a hot meal, oatmeal is so quick and easy to cook. Put some coconut oil, garlic, and tamari in a wok with bok choy, kale, bell pepper, and sprouted mung bean shoots, serve over warm oatmeal.
And just remember… “It’s not the destination, it’s the journey that matters.” Honor your body and its nutrition no matter where you are. Have fun exploring new foods in new places!
