As we plan our departure from normal life in the suburbs to an adventurous global nomadic life starting August 1, we are having to take everything under consideration… clothing, shoes, luggage, and food.
With gut sensitivities, allergies and autoimmune reactions from the SAD standard American diet, we do not have the luxury to just stop anywhere we want and grab a bite. What we eat requires thought and intentionality. We have to think ahead, plan ahead and be prepared. Life doesn’t always give us the time necessary for all those steps.
So what will we do in those times when we’re stuck without our usual options of gluten-free, dairy-free, SCD-legal, whole food options? We have to get creative.
Up until yesterday, it was only my son and I that we had to consider. Thankfully and miraculously, my husband has decided to hop on the bandwagon of transforming his health and his dietary habits. That means all three of us need special accommodations.
I’d love to know what you do for traveling with special dietary needs. Any tricks or tips you’ve found to work would be amazing. Here’s what we’ve got planned so far as our standard go-to items.
While on the road, I plan to bring or get rice, brown lentils, yellow squash, and carrots, all organic of course. Ghee is ideal, but we can make it without it. Walnuts are a bonus, but again the dish is fine without it (and the boys prefer it that way anyway!)
For Christmas, I asked for and received two Stanley thermoses. One is the Adventure Vacuum Insulated Food Jar which keeps food hot or cold for 12 hours. It has a small pot, is stainless steel so it won’t rust, has BPA-free insulated lid which doubles as a bowl, dry storage in the stopper for fixings, and a full-size spork! Now who wouldn’t love something that has a full-size spork! Seriously though, I’m in love. Well, at least so far. I’m giving it a test run today so we’ll see if my fan-dom continues.
Here’s my plan: For times when we don’t have a full kitchen, I’ll boil water in the small pot and add it to the soaked rice in the thermos. Then I’ll boil the lentils in the pot and drain them. Once drained, they get added to the rice. Then I’ll cook the cut veggies and add them to the mix. I’ll also add my custom spice mix (when I have it available) and grated ginger. Close the lid and let it do its magic combining to create a nourishing healthy dish. We can eat this for both lunch and dinner if necessary.
Steel Cut Oats
My second Stanley is an Adventure Vacuum Insulated Food Jar. It’s really more of a standard thermos. Not all the bells and whistles (and sporks) of the first one. My plan is to use this for warm breakfast like steel cut oats. We’ll prepare it the night before so it’s ready when we wake. Then if they are available we can add dried fruit like raisins or cranberries, even walnuts if we have them.
Gluten Free Bread and Crackers
These are usually not too hard to find in an average grocery store. My favorite and only crackers I eat are Simple Mills Fine Ground Sea Salt Almond Flour Snack Crackers. They are Gluten-Free, Vegan and Paleo.
Paneer has become a great new alternative after finding I had a dairy sensitivity. I know I won’t be able to find it everywhere, so I may start doing some testing of making it myself. I’ve heard it’s fairly easy and would be a good option when I have a full kitchen to work with.
Applesauce and fresh apples are obvious staples and can be picked up in most places. One of my favorite places to visit in every new place is the farmers market, so it’ll be a great reason to find and visit as many of them as we can as soon as we get to a new location! I’ve also been told that if you’re staying in a place for any length of time, the farmers market is a great way to connect with locals who can help steer you in the right direction for sights you might otherwise miss.
What am I missing or forgetting? Help me out with your suggestions and ideas. I’m not a foodie or a fancy chef, but I want to nourish and create meals for my family that will keep us healthy, sustain us and be easy on our budget!