Its easier than it sounds, if you know a few tricks.
A few reusable food containers, and youre good to go.
But thats not the only way to eat healthy on the road.
Check out your options when planning your trip.
Dont forget that kitchen appliances are portable.
All three are allowed on planes,according to the TSA, either in checked or carry-on bags.
The more insulation your cooler has, the longer it can keep food cold.
see to it to plan for the way ice water and condensation tends to get into everything, though.
Pack a box of ziploc bags to keep your food dry.
They are built to survive microwaves, dishwashers, and probably also atomic warfare.
Containers:Ideal for leftovers or other things you might need to contain.
A Cutting Board and Knife:TSA permitting, of course, if youre flying.
Dish Soap and a Sponge:You dont want licking the plates clean to be your only option.
Add extra protein and veggies to upgrade these quick snacks tofull, balanced meals.
Bring a cutting board and knife, and you’ve got the option to easily add veggies.
Cooked Leftovers:Because anything is fair game if you have a cooler.
Protein and Energy Bars:Homemade or commercially packaged, bars are handy anytime but really shine during travel.
For a sweet treat,these date-and-nut barskeep well and are essentially a homemade version ofLarabars.
Some folks swear byQuest bars, which are high in protein and low in carbs.
If you get sick of dessert flavored snacks,Tanka barsare made of meat and savory seasonings.
Illustration by Angelica Alzona.
Photos byMoToMo,mush m.
