Meal-Prep Tips for Travel

I am currently chilling in my hotel room, watching "Thor, The Dark World," and mentally preparing for a four-day athletic conference that starts at 8am. I am also thanking myself for taking the time before I left to prepare meals for myself for the next four days.

This is not my first rodeo. I have been to several fitness trainings, certifications and conferences before. I know that at the end of each day, I will be so tired that the idea of even walking a few hundred yards to a restaurant and waiting for food will be exhausting. Let alone trying to find a healthy food selection amid the french fries, burgers and pizzas. It's really tough at a fitness conference, where we spend all our time talking about helping our clients make healthy lifestyle choices, and then we go out and eat a whole cow and drink 48 beers.

So, I jest. I don't drink beer.

Just in case some other people out there struggle with both the calories and the money involved in eating while on business travel, I thought I'd share some thoughts.

First, a lot depends on how you travel. I happened to be traveling by car, so I had the opportunity to pack a cooler. I left for this conference on Wednesday. On Monday, I went grocery shopping and bought eight of the small square ziploc containers you see in the photo. I bought a family pack of chicken breasts, a large sweet potato, a vidalia onion, a white potato, a red pepper, quinoa, eggs, cherry tomatoes, hummus and some cheeses.

On Monday, I cooked the quinoa and put it in the bottom of the Ziploc containers, and froze it. I boiled six of the eggs and put them back in their original container.
Tuesday, I cooked the whole family pack of chicken. We ate some for dinner, and I cut up the rest, cooled it in the fridge, and then distributed the cold chicken on top of the previously frozen quinoa.

On Tuesday, I also cut up and roasted my vegetables (with olive oil, pepper, and garlic salt). I portioned those out into two Ziploc containers. I meant to freeze them on top of the chicken, but I ended up falling asleep before I completed that step!

I also put some bagged frozen strawberries in one of the Ziplocs.

Wednesday morning, I packed all the pre-made meals up, along with the hummus, cheeses, cherry tomatoes, spinach and fresh fruits, in my cooler with some ice, and it lasted all day. I even had to move my daughter into her new apartment on my way to the conference, and everything stayed fresh, plus I had snacks for when we got hungry on the road.

Air travel
It's a little more complicated when traveling by air, but I still take my foods. In an ideal world, I like to carry enough calories on the plane with me to get through 24 hours, so that no matter what happens, I won't starve or subject anyone else to "hangry" me.

I stock some things in my carry on and some in my checked bag.

In the carry-on, I usually take my insulated bag with some cut-up vegetables, some kind of a dip (I always have to check the TSA rules for size) but I like small containers of peanut butter or hummus. I usually take some kind of dried fruits and nuts, cheese, and some variety of crackers. If I am super-organized, I'll make myself a real lunch, like a nice salad, wrap or sandwich. I am gluten-free, so I can't eat a standard airport sandwich.

In the packed bag, I usually stow some oatmeal packets, power bars, rice cakes, probably more peanut butter, nuts and dried fruits, and possibly a can or two of tuna. I don't eat the tuna on the plane because it stinks.

At the hotel
When I have the option to choose my hotel, I really like to find a place that has both a refrigerator and a microwave, but I'm pretty creative even without one. I have a little one-serving metal travel tea kettle that I use to heat up water, which I can use to make my oatmeal in the morning, and that hot water can heat up a surprising amount of other things, too. Like my cold quinoa and chicken, in this hotel that has a fridge, but only a shared microwave on the third floor.

As to why I go to all this trouble--I spent about $80 on my food for the whole trip. That includes a $20 box of wine and all my snacks. Since I am working at the conference, I will also get fed a couple of times. If I were eating out every meal here, I would easily spend $80 in a day. It's an expensive area. Not only am I saving a lot of money, I have total control over my food. I know exactly what went into it, how it was made, and the freshness of all the ingredients.

Also, since I have a pretty serious gluten sensitivity, I don't have to worry about getting some stray wheat in my food and ending up with intense abdominal pain for the whole weekend. All in all, it's quite worth it. But beyond all that, I love the creative challenge of trying to figure out how to beat "the system."

Whatever you choose to do for food, I wish you happy travels!