Traveling Plant-Based

Jeanmare

A slightly edited re-post for your plant-based travel pleasure :)

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I’ve been going back and forth to Connecticut recently and also have some upcoming travel plans this spring (Halleluja! praying hands emoji!).  I LOVE to travel and explore new places.   But for me, adventuring can create lapses in judgement resulting in poor decision making in eating unhealthy foods, overeating out of boredom and overspending at restaurants.  Staying plant-based and budget conscious while traveling can be tricky, but hardly impossible.  And once you know a few tricks of the trade and have a rough game plan, you will even have some fun with it!  Here are some recommendations for staying the course, allowing you to fully enjoy yourself on your next trip while keeping the damage to a minimum.

Pack your own food.  If you have a stash of healthy options with you it will make stopping at the next convenience store or restaurant less likely.  Here are some ideas on what to pack based on my experience: fruit, whole-grain pretzels, water (if I’m road tripping I like to keep a case of water in the car), Belvita snacks, Lara bars, That’s It fruit bars, applesauce, quick wrap ingredients of tortillas, hummus and mixed greens, overnight oats and loads of cooked potatoes with my horseradish mustard (omg so good).  I also pack foods that create a meal just by adding hot water, say, at a hotel or convenience store, such as oatmeal packets and Dr. McDougall’s Right Foods. It’s also useful to pack cans of low-sodium beans (don’t forget the can opener) and shelf stable pre-cooked rice and quinoa that you can eat at room temp or heat easily in the microwave when you reach your destination.  Oh! And I ALWAYS carry a container of condiments that I can add to any of the above.  I have an ongoing “collection” from hotel stays (peanut butter, jelly- simply stir into a packet of plain oatmeal and hot water for some quick pb & j oats)  or truck stops... an amazing opportunity for creating your first condiment cache- ketchup, mustard, soy sauces, hot sauces, honey mustard, etc).

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Restaurants:  Even though I don’t want to and probably can’t afford to eat out  EVERY meal while on the road, I really do enjoy eating in a restaurant once in awhile or even once a day while traveling.  You will find that Asian, Mexican, Italian and, believe it or not, Steak houses are great choices to ensure getting a plant-based meal.  

​Asian restaurants offer rice, steamed veggies with soy sauce or teriyaki, vegetable sushi,  tofu curries and fresh spring rolls with dipping sauce.  Mexican is great for having rice and beans with salsa, guacamole and I always ask for an order of their corn tortillas.  You can also order fajitas and ask if they will “dry” fry, steam or saute the vegetables in water for oil free option.  Order a salad and you could have any of the above as a salad, burrito, tacos or a bowl. When I go to an Italian place I usually order pasta with marinara sauce, salad with balsamic vinegar or lemon wedges and fresh bread or veggie pizza without cheese topped with crushed red pepper.  (I’m getting hungry).  Steak houses are wonderful in that you can always get a plain baked or sweet potato,  steamed vegetables, and a fresh salad.  Personally I like to put this all together with some BBQ sauce as a dressing (many are made without oil).  Breakfast spots and coffee shops/cafes almost always offer bagels with jelly or peanut butter, sometimes hummus with fresh vegetables, oatmeal made with water or nondairy milk, fresh fruit, and nuts... if I notice that they serve avocado on the menu, I will order it with whole grain toast, slice of tomato and red pepper flakes or hot sauce to re-create a fabulous avocado toast I first had in NYC.  Mmmmmm…. @thebutchersdaughter_official

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Photo Credit The Butcher's Daughter

Gas stations and grocery stores:  Don’t forget these little gems.  The grocery store produce sections are filled with pre-washed/cut fruits and vegetables...the meal doesn’t get any quicker than that!  Look for low-sodium canned beans (be sure to pack your can opener or pick up a cheap one at the dollar store), shelf stable rice and quinoa, and often there are vegetarian canned soups such as Annie’s Organics Soups (check the ingredients list for dairy) available to heat when you get to your destination.  Also the freezer section has quite the bounty with microwaveable pre-cooked frozen rice, mixed vegetables, herbs, riced cauliflower and frozen fruit (frozen cherries are currently my favorite snack).  You can also pick up a bag of potatoes to microwave in your hotel room and many grocery stores now have fresh salads and olive bars.  For a quick breakfast you can pick up cereal and nondairy milk, nondairy yogurt or plain bagels (no need to buy condiments if you’ve brought along your own or pick up when you get to the hotel).  Check out the videos in the  resources guide for the  field trip the girls and I  took to our local Walmart Superstore for some other ideas!

Gas stations are getting better and better offering fresh fruit, hummus packs, That’s It fruit bars, Clif Bars (check ingredients list), whole grain pretzels and unsalted nuts.  Many convenience stores offering made-to-order meals have rice and beans for wrap options...just add salsa and load up with veggies and guac.

Get creative.  Look at the menu and notice all the components in each offering and check out  the listed sides.  Often the sides will offer baked plain or sweet potatoes, steamed veggies,  applesauce, and fresh fruit.  These combined with a house salad can make a meal.  Once, I noticed portobello mushrooms from one entree and avocado from another...and I put it atop my baked potato and steamed veggies to create a potato bowl.  


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Found a taco truck off the interstate!

I thanked them for being veg friendly ;)

Rice and black bean tacos...
​the bomb.com!

​It doesn’t hurt to ask for what you want.  You are a patron of the restaurant and are entitled to ask for and get something you can eat.  You are deserving and you should not feel as though you’re being ‘difficult’.  That said, most often I am met with chefs and servers who are eager to come up with something I can eat. With all the many dietary restrictions and food sensitivities these days, it’s  not that unusual to have a special request. I’ve even had chefs (many times, actually) come out to see how I liked the meal they created for me (Disney World has THE most accommodating eateries on the planet!).  These people are talented in their own right and are usually pleased to create something different from what’s on the daily menu.  Be gracious and thank them personally, if you can, and tip them generously for their efforts.

It doesn’t always go the way you hoped it would.  The most common mistake I make is forgetting to ask for “no cheese”.   Especially remember to request “no cheese” when ordering a house salad or a plate of pasta.  It almost always comes with cheese even if it doesn’t say so in the menu description. No-Oil salad dressings can also present a problem.  Most often restaurants will have balsamic vinegar, fresh lemon wedges, fat free dressings, salsa or hummus...but sometimes they don’t.  For master troubleshooting I have been known to smuggle in an avocado and lemon wedges (makes an awesome hearty dressing- smash with fork, squeeze lemon with a pinch of salt- you can put it together discreetly right in the salad) or one of my homemade favorites , tahini or fat-free balsamic dressings.  If possible, check the online menu before arriving.  It helps to have a rough game plan to avoid feeling put on the spot and caving in to one of your traditional dairy or oil-laden go-tos.  You are in the driver’s seat here...stick to the plan!!

Apps and Websites:  I enjoy a website called happycow.net which allows you to search a specific  geographical area for veg friendly restaurants.  They also have a free downloadable app to use while on the road.  While it is super fun to check out the local vegan and vegetarian scene, their menu items are often loaded with fat and highly processed ingredients.  I usually stick to and do the best at “regular” restaurants and can honestly say I’ve never been to a place that has not been able to come up with something to eat--even if it’s an unexciting mustard, lettuce, and  tomato sandwich.  I tell myself it’s just one meal...and I actually love MLT’s!! (Add banana peppers, red onion and avocado WHENEVER possible..delish.)

Just remember to do your best!  For me, food has always been such a fun part of travel, but I have to remind myself of the many other fun aspects of the journey: meaningful conversation with my travel partner, listening to educational podcasts, stopping at a picturesque vista, listening to an audiobook, self-guided walking tours, meaningful visits with friends or family, a random hike to a waterfall or unexpected stop at a cool little town, people watching, stopping for a good cup of local coffee or taking in a tea-tasting (going to do this on my next trip to CT)...not to mention most of these are free or cost very little, yet add so much value and meaning to my adventuring.

I would love to hear about YOUR next get-a-way and what you might do differently this time to create the best experience with memories that will last a lifetime….without the guilt.
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Happy Cow App