Traveling is one of my favorite activities. If I’m not in my kitchen cooking, my next favorite activity is to be faraway from my life NOT cooking.
Traveling with food allergies is definitely a challenge. There are some of gluten-free packaged food on the road like Lay’s potato chips and Fritos but they are often not satisfying or healthy.
On a recent trip to Nathrop, Colorado, we stopped at a Whole Foods in Denver to get some groceries for the week. We needed food that would sustain us because we were going to spend the week cleaning out my father’s house which we inherited in November after he passed away. The last thing we needed during our week of sorting through his things was to find ourselves scary hungry three hours from the middle of nowhere.
We managed to find a weeks worth of simple to prepare foods which kept us going for breakfast and lunch–then we would eat out for dinner. Here is a list of the things we purchased for breakfast and lunch…
- 1 package Udi’s granola
- 1 four pack of Silk almond milk singles
- almond butter
- cherries
- bananas
- Ancient Harvest Quinoa
- Nutiva organic hemp seeds
- Udi’s gluten free whole grain bread
- rice cakes
- 2 cans Annie’s organic curried lentil soup (I don’t usually eat anything from a can but this soup is an exception)
- Applegate organic roasted turkey breast
From our groceries we made a bunch of different meals…
- Granola with cherries and almond milk
- Granola with sliced bananas and almond milk
- Granola with hemp seeds and almond milk
- Rice cakes with almond butter and a handful of cherries
- Quinoa
- Lentil soup
- Turkey sandwiches on Udi’s bread
- Rice cakes with sliced turkey
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