I am a pilot’s wife who travels frequently and I learned by trial and error some easy ways to travel plant-strong. Here are some tips and trick I have found useful, and I hope they will help you in your travels as well!
One of the biggest benefits of traveling with plant-strong food is that it doesn’t spoil quickly. I have found using “natural ice packs” that I can eat as they thaw keeps my food fresh all day long. Some examples are frozen broccoli transferred into a quart size bag, small frozen containers of beet hummus, frozen oat burgers, jars of frozen beans…basically anything you can freeze that you don’t mind eating cold.
I like to build my travel bowls into wide mouth salsa jars that can be recycled along the way so my bag keeps getting lighter during the day. It’s a great way to use up leftovers so food doesn’t spoil while you’re away.
Easy jar ideas are:
Mexican — rice, sweet potato, beans, corn, salsa, cilantro and pack the top half of the jar with spinach or kale.
Mediterranean — tabbouleh and kale. On the side, I might have some baked falafel and hummus (those would start out frozen and be eaten at the end of the day).
Buddha Bowl — roasted potato, chickpeas, kale, beets, broccoli, and onion.
Breakfast: I usually have baked oatmeal in a bag along with a bag of fresh greens or raw broccoli and cauliflower.
Lunch: I eat my bowl in a jar along with some fruit like oranges (I peel and bag them before leaving home), apples, grapefruit (peeled and in a jar) or mango.
Supper: I eat what started out frozen. Broccoli, burger, hummus with bite roasted sized potatoes.
Along with the foods mentioned above, my travel food bag usually has bite-sized roasted potatoes, a small bag of shredded wheat, bag of condiment packs like ketchup, mustard and vinegar, an empty water bottle to fill after I get through security, a fork, spoon and cloth napkin.
In my checked luggage I have a kitchen bag with my favorite seasonings like smoked paprika, nutritional yeast, salt-free seasoning, cinnamon, and vanilla. I also bring 2 microwave safe bowls – one to cook in and one to eat out of, utensils, sharp knife and can opener. I make a grocery list for my destination ahead of time so my shopping is quick an easy when I arrive.
For my return trip, I bring enough entrée food with me to eat on the way home (like frozen oat burgers) or take leftovers from where I’ve been staying. I stop at a grocery store and buy a bag of spinach, fresh broccoli & cauliflower and maybe some fruit.
Everything I mention here I have personally taken through security in multiple airports throughout the US with no problems. If you are flying internationally, you will want to check online about what foods may or may not be allowed. The rules vary by country and time of year.
Traveling plant-strong takes planning, but once you’ve done it a few times it becomes an easy routine that everyone can do!
Karen is a pilot’s wife who implements E2 Plant Strong eating everywhere she goes! For more travel ideas, follow her Instagram @eatwellyoutravel
By Karen Drexler