Healthy eating on the road
|Source: Whole Living|
It's spring and the travel season is upon us. If you are like me, the economic crash of 2008 wiped out cash reserves for luxuries like flying. My family and I have become road warriors, logging over 7,000 highway miles over the last two years.
Many of these road trips require food to sustain a hungry crew for multiple meals stretched out over several days. Because I refuse to stop for fast food, I've been getting practice trying out car-friendly foods. Here are my tips, based on our latest, 18-hour drive to Florida. (I tried to chose high nutrient foods that can sustain time in a car and had minimal, negative impact on the environment).
- Prepare a cooler to hold all perishable foods. If you have several ice packs and a good seal, the cooler will stay cold overnight.
- Pack two high protein sandwiches with whole wheat bread for each passenger. The kids opted for peanut butter and cheese sandwiches. I made roasted turkey, avocado, and mustard sandwiches for me and my husband. (Skip tomatoes. They make the bread soggy).
- Pack a variety of vegetables and require each passenger to choose one to eat with each meal. What works well:
- Sliced green, red, orange, and yellow peppers
- Cherry tomatoes
- Sugar snap peas
- Carrots and hummus. (Sabra makes snack sized hummus containers perfect for travel).
- Include an array of fresh fruit. (Again, require consumption at each meal). My favorites include:
- Sliced apples
- Clementines, peeled
- Don't forget high protein snacks
- Hard boiled eggs, peeled
- Cheese sticks
- I always include a few, miscellaneous snacks
- Dried cherries
- Dried mangos
- Gorp: a mix of almonds, dried cherries, and dark chocolate chips
- A fun snack chosen by the kids
- For drinks, include milk and water. I usually start the kids off with milk and then switch to water to avoid spoilage.
Happy, healthy travels.