If you follow a healthy whole-food diet all the time at home, but feel it is harder to stick to while you travel or while on a road trip, you are not alone!
Here are some tips and some of my favourite products I like to use while traveling:
1) Research Where You Are Going:
Every time I travel I check out Happy Cow to find out where all the plant-based restaurants and health food stores are in the city I will be visiting. If you don't find anything close by, you will still be able to eat out at most restaurants, I have found that the staff are always more than happy to accommodate. If you can, try to find accommodations with a kitchen, that way you can make a lot of your own food as well.
To make things easier and stress-free, you can even learn how to ask if something has dairy or is vegetarian in whatever the language is where you are visiting.
2) Stay Hydrated:
There is nothing more exhausting than being dehydrated. Staying properly hydrated also allows for more efficient detoxification.
3) Drink Your Superfoods:
Powdered superfoods are easy to bring along with you anywhere you go, and all you need to use them is a liquid and shaker cup. Plus since they are so nutrient-dense and provide so many benefits they will help you feel fully energized and nourished, even if you do stray from your normal healthy diet once in awhile.
4) Stock Up on Healthy Snacks:
Some staples I like to bring along on road trips include chia seeds, hemp seeds, almond milk or coconut milk, and Ipanema Valley Fruit Brownies.
Thank you so much to our sponsors, your products allowed us to stay healthy and energized during our trip. I only endorse products that I truly believe in, that meet my strict ingredient standards, and that I have personally used myself.
This is such a flavourful and versatile pate - in addition to serving in romaine leaves try it inside collard wraps, nori rolls, or simply as a salad topper!
4-5 romaine leaves
1/2 cup tomato, chopped
1/2 cup avocado, sliced
1/2 cup sprouts
1/4 cup cilantro
1 cup pumpkin seeds, soaked
1/2 cup cilantro, tightly packed
3 tbsp sun-dried tomato, soaked
2 tbsp lemon juice
1 tsp onion powder
1 tsp garlic powder
1 tsp cumin powder
1 tbsp extra virgin olive oil
Mix pate ingredients in food processor until well combined but still chunky. Place a couple tablespoons into each romaine leaf, top with tomato, avocado, sprouts, and garnish fresh cilantro.
Shawna Barker BSc., RHN is a nutritionist specializing in vegan diets.