January 7, 2020 at 10:10 pm #4371Dr RobynKeymaster
I love that you mention to use google in the newsletter topic today of eating WFPB while traveling – I had never thought of that. Also, mentally preparing how to walk through a new environment requesting plant options is a great idea (basically anticipating and preparing for setbacks)
I recently found a delivery option while traveling —- instacart only charges $3.99 to deliver grocery store food—- ALDI around here has hummus, potatoes & other healthy handy travel staples! I just found this after my recent trip and thought it may be helpful. Oh, and traveling with the “allergy kid”, I’d freeze her food (about a days worth), double bag and travel with it in a small cooler bag—- in fact I would even do this for day trips to the zoo. (BONUS—- airport security wont test frozen food—- only liquids for domestic anyways )
Her go to was noodles with peas—— I’m thinking how to switch that to an adult WFPB option now! Ha!!! It’s already cooked, so just add hot water. I get it’s not the best, but it’s better than Cheerios all day!
January 7, 2020 at 10:10 pm #4372Dr RobynKeymaster
We love the idea of freezing foods in a bag! The would be ready to eat in a few hours. Great idea!
Another client responded via email with the idea of carry “chef cards.” See below for her full comment:
With multiple food allergies, this is a way of life for me. Away from home, I can’t take any chances of cross-contact. Carrying food, planning ahead, and carrying a chef card are all great recommendations for those with nontraditional diets.
I highly recommend carrying a chef card! It’s popular in the food allergy community. If you haven’t heard of this, it’s basically a piece of paper that states what you do and don’t wish to eat. I always keep a couple with me. Yours might look like this:
no meat or dairy products
no fats, oils, or butter
fresh produce only
all grain, seeds, nuts
Of course, mine looks a little different than this.
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