Travelling

Whether it is a day trip, or a business trip – you don’t always have access to your kitchen.  You need to keep yourself healthy, so what do you choose?

Choose real food

Sometimes this requires a bit of homework before the trip.  Supermarkets have a few options now such as prepared salads; or vegies ready to be popped into an oven (if you are lucky enough to be in self-contained accoms for an overnighters).  Alternatively check what restaurants are near where you are & do a little research.  My fav option is checking for Farmer’s Markets if they are on. 

Some good eating out options

Things happen, plans change – there is no issue with eating out, just make wise choices.

✅ Go fresh NOT fried or processed

✅ Load up on the veggies

✅ Choose colourful, the more colours the better

✅ Make it a light option NOT heavy or creamy

✅ Be in charge – ask for the dressing on the side (then you can choose how much you want)

✅ Choose good fats, salads or veggies

✅ Try different proteins, there are some amazing vego options out there

Brand name takeaways

✅ Guzman Y Gomez – burritos or salad bowls all with brown rice & guac

✅ Grill’d Burgers – yup, they’ve got salads & have gluten free burger options

✅ Sumo Salads – it’s a MYO option so you get to choose what is going into your salad

✅ Vietnamese – a great choice for salad bowls or rice paper rolls

✅ Japanese – sushi rolls & steamed gyozas

✅ Thai – lots of stir-fried vegies

✅ An all-day breakfast – eggs & vegies (THHINK spinach, tomatoes & mushies)

✅ Grilled fish & a fresh salad

Lots of colour + lots of flavour = delish!
Photo by Monika Grabkowska on Unsplash

Emergencies

Keep a snack stash, because let’s face it – sometimes plans go a bit awry.  Whether it’s in a bag on the back seat during a car trip or in your bag if you are flying, be prepared with a few tasty options.  THINK fruit with nut butters; veggie sticks with some tahini or hummus; boiled eggs; nuts & seeds; or create your own trail mix.

Supplements

If you are travelling for more than a day, I usually have a few supps in my bag.  I try to keep my immune system up & stress levels down – this means there is usually some Vitamin C, Cod Liver Oil tabs & a good B Vitamin.

#HealthySwaps #Life101 #Weekend #NotAllEqual #Lifestyle #ConsciouslyNutritious

Published by Shân

I am incredibly passionate about food and its healing power – it is pretty amazing how what you eat affects how your body works! In fact, I was so fascinated, I went & got myself a degree in it – a Bachelor of Health Science (Nutritional and Dietetic Medicine). Now in all honesty I don’t eat or live a perfect lifestyle, nor will I ever pretend I do. Realistically I know you won’t be perfect either. And that’s OK. As a Clinical Nutritionist I focus on what we eat and how this has an impact on our health and wellness – everyday.

2 thoughts on “Travelling

  1. What’s your favorite way to do veggies? I just mass fry a bunch of every week, because I’m lazy ahaha
    But I need to expand my horizons…

  2. Glad you are enjoying the blog Hanna, here are my fav ways for getting extra vege in without it being the same week in/week out. I totally hear you with the lazy cooking – I want minimal effort with lots of bang for my buck!

    OK, My absolute fav is roast vege. Usually I chop everything into a small dice & toss in extra virgin olive oil, then I’ll throw some dried herbs on it like sweet paprika or Italian seasoning over them with a bit of salt & cracked black pepper. Alternatively, if there are other herbs growing in the garden that look good like rosemary that happens too (& FYI rosemary smells great whilst cooking & is delish with potatos). I find the small dice easy to “use” in other dishes, toss through a salad, make into frittatas or mini quiches, even bake into savoury muffins for on the go brekkys. I usually do up 2 baking trays at a time.

    I also work a bit with what I guess could be called colour theory (really it should probably be called what else can I add to this since I’m already chopping..lol). As an example, if I’m making pumpkin soup – I’m throwing in other orange vege like carrots & sweet potato. A green salad – OK already there are leafy greens but add extra herbs (parsley, basil, dill, chives), some peas, cucumber, avo, even green beans or asparagus – just to jazz up those leafy greens. .

    My only other way to get more vege in is with smoothie dump bags. Cut up whatever fruit you are keen on, with some bananas, avo, even a handful of spinach (weirdly it disappears into other flavours) then freeze. Take out & dump into blender with whatever liquid you fancy, blitz it up & doneski!

    Hope that gives you some ideas. Enjoy 😊

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