These travel tips are good no matter what type of food plan you follow. By taking a cooler filled with food on your vacation not only do you eat healthier but you save a ton of money! Every time we ate a meal from the cooler hubby Tom would say “We just saved $35!” That’s a lot of savings when you are on the road for a week or two. Today I will recap some of the meals we pulled together from the cooler.
Lentil salad with baby greens and oven roasted Kobocha squash. Lentil salads hold up well for days and are so filling.
I would set up a little buffet in our hotel rooms and hubby and I would load up our plates with some of this bounty!
A baked potato topped with black beans, salsa and a Nacheez vegan cheeze packet. This room had a kitchen with dishes and a microwave. It was so nice.
Here is a whole days worth of food including snacks of fruit and veggies that I put together in the morning in the hotel room to have ready while we were driving.
We ran out of food that we brought with us so we stopped at a very nice grocery store and stocked up. As luck would have it our hotel that night was the smallest one we had stayed in and it didn’t have a kitchen, microwave or fridge. It had the smallest little counter top but you know what – I made it work! I used the ironing board as a table – it was crazy.
This was all the counter space I had! That’s my pressure cooker – it came in so handy. We got all the fruits and vegetables washed and laid out to dry. Then we put everything in zip lock bags.
The potatoes and corn were cooked in the pressure cooker at different times of course. It worked well.
I cut up some potatoes and seasoned them with no salt seasoning and bagged them. These get popped into my purse and then can be added to a restaurant salad or steamed veggies to make them more filling. Or it works as a great snack on the road.
These already cooked little packs of Minsley Steel Cut Oats came in handy for second breakfast and snacks! I bought them at Costco but they are also available on Amazon.
I like to heat them up with a little almond milk, banana and some hemp hearts. So filling and delicious.
It doesn’t get an easier than this. Precooked brown rice topped with black beans, white beans and salsa.
Here is another day of delicious whole food plant based eating on vacation.
Every morning I would make up snack packs of fruit and veggies for the day. They were so easy and it was nice to have healthy snacks with us.
Trader Joe’s Cruciferous Crunch topped with lentil salad, zucchini spears and tomatoes. We stopped at a park in a town we traveled through and enjoyed lunch at a picnic table.
A veggie burger, baby greens, lentil salad and roasted squash. This was eaten at room temperature and was yummy.
This was our hot meal – Mexican Potato Casserole made in the RoadPro Stove while we were driving. Your can read about the RoadPro Stove here.
It does take some extra time and effort to eat healthy while on vacation but it’s so worth it. I actually lost 3 pounds while we were on vacation. Healthy eating and lots of hiking and walking kept me on track! Be sure to see A Whole Food Plant Based Road Trip Part One and A Whole Food Plant Based Road Trip Part Two.
Happy healthy traveling!
Feel free to leave your own healthy travel tips and ideas in the comments!