Maintaining a Healthy Diet When Traveling
If you're a traveler, for your job and for pleasure, you'll know how challenging it can be to maintain a healthy travel diet. Of course there are many special treats to be had when you are on the road, but regular cafe and restaurant food is not always compatible with long-term wellbeing. Some people complain that eating out frequently adds inches to their waistline.
Here are just a few ideas I wrote for a friend who travels frequently as part of her job.
Some of these hints may be useful to you during the holidays. When on short trips packing a few goodies from home will give you more options when hungry.
1) Drink fresh vegetable juices whenever they are available. Maybe you can get something even at the airport. Ask for lots of greens. Often at juice bars you ask for parsley or spinach and they just put in a leaf or a sprig - tell them you want HEAPS!
2) As an alternative to fresh juice, take Vitamineral Green, barleygrass or some other green powder with you. Taking a green superfood daily will ensure your body gets quality all-round nutrition. It can also help you to stay energized when busy.
3) Choose appetizer sizes for your meals, and top up with a side salad or vegetables. If you do have a main, avoid starters and desserts.
4) Take unroasted nuts and seeds with you for snacks. Almonds and brazil nuts are our favourites.
5) Think about getting VARIETY in your diet when travelling. Of course, obtain organic produce where possible. Eat fresh, raw food often. Eat eggs, fish, and meat if you feel you need it, again from good sources if possible.
6) Be careful with junk food. . . especially sugar sweets, white flour pastries and cakes etc. These things only strip your body of nutrients which you so badly need when travelling. Most of the readily-available foods we encounter when travelling are high-carbohydrate, high-glycemic and may contain bad fats. You may need to search for better options, but as this is not always fun when we are crazy with hunger carrying a few healthy snacks is the best idea.
Here's a healthy snack to take with you to work; serve with vegetable sticks or crackers. Hummus is great because you can make a big batch, freeze in small portions and then take when you need it!
600g pumpkin, peeled and chopped in large chunks
2 cups cooked chickpeas
2 Tbsp tahini
1 tsp ground cumin
1 tsp ground coriander
1 – 2 tsp chilli sauce
Juice of one lemon
4 cloves garlic, chopped
1 tsp sea salt
Place pumpkin in an lightly-oiled oven dish. Cover with foil. Bake in a moderate oven until soft.
When the pumpkin is cool, place in a food processor with all the other ingredients. Blend smooth. Add water to reach desired consistency.
2 cups cooked chickpeas
4 T tahini
2 T olive oil
2 cloves garlic
Juice from 2 lemons
2 tsp ground cumin
Pinch cayenne pepper
½ tsp ground black pepper
1 tsp sea salt
to adjust consistency
Combine all ingredients except the water in a food processor. Blend well until very creamy and smooth. Add water if necessary to make it less thick.
Finally adjust the seasoning – perhaps more salt, lemon or pepper is needed.
Serve in a bowl, topped with a little more olive oil.
Copyright Wild Health and Anna Wilde 2007
Anna Wilde works with people who want to improve their health naturally.
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