While preparing to attend The Relevant Conference last week, I quickly realized that in order to keep us well fed I was going to have to do some work in the kitchen. Especially with the fact that we eat gluten free!
Now, none of us have full blown celiac or a major allergy. But wheat does make a couple of us feel pretty icky, and who wants to feel bad on vacation? Totally not me.
One of the major plus’, was that we were driving, which meant I had the option to bring a cooler!
So what did I pack?
I made 3 batches of Katie’s ‘larabars’, a batch each of her Popeye bars (super yummy) and the Protein Bars – all from her eBook “Healthy Snacks to Go”. I also made a batch of my Chocolate Cranberry Nut Granola and Kimi’s Apple Cinnamon Nut Granola.
We also packed some fruit, both fresh and dried, (some in convenient snack packs for the kiddos) as well as some soaked and dehydrated nuts.
I also stocked up on sliced cheese, a dozen hard-boiled eggs, and a half a gallon of raw goat milk. My littlest is only 18 months old and I wanted her to have access to good milk while she was without access to me during the day.
And finally, I did bring a few convenience foods. Treats if you will. I may be fully into eating the best foods we can, but I also wanted to make sure I had options for my children should an occasion arise when they notice others eating treats as well. Especially if there were to be other small children around.
So how do you eat healthy and stay away from foods your body can’t handle on the road?
If you have a recent post about wheatless living, or a great wheatless recipe, link it up below.