consciouseating
Without Weight
On the Road
Healthy, Away From Home
by Melinda Hemmelgarn H
ealth-conscious and sustainably minded folks know how challeng- ing it can be to eat well on the
road. Most restaurants dotting interstates and airports offer supersized portions of soulless, processed foods, devoid of sat- isfying whole-food goodness or regional flair. They’re more like a drive-by shoot up of fat, sodium and sweeteners. Yet it is possible to find healthy foods
while traveling, given a little pre-planning that can add fun and excitement to the adventure. Whatever the mode of trans- portation, follow these tips from seasoned registered dietitians to feel fit, trim and happy while out and about for business or pleasure.
Bring Food: Number One
Rule of the Road Once we feel hunger pangs, we’re more likely to eat whatever’s within arm’s reach, so for driving trips, take a cooler of healthy options that are kind to hips and waistlines. If flying, pack non-perishable snacks in a carry-on bag. Diana Dyer, an Ann Arbor, Michigan- based dietitian and organic farmer, has logged thousands of miles travelling and speaking about “food as medicine.” Her
22 NA Twin Cities Edition
secret: “I carry dried organic fruits and vegetables, organic granola bars, organic nuts and organic peanut butter.” Before arriving at her hotel, she’ll ask the cab driver to take her to a local food co-op to pick up organic fresh fruits, juice and yo- gurt. Dyer is adamant about organic food, no matter where she goes, because she doesn’t want to consume hormones, anti- biotics and agricultural chemical residues, many of which contribute to weight gain, especially in combination with typically high-fat Western diets. Dyer rejects hotel breakfast buffets
too, which typically offer low-fiber, highly processed fare. Instead, she packs her own organic rolled oats, dried fruits, nuts and green tea. Then, all she needs is the hotel’s hot water to stir up a fortifying, satisfying, health-protecting breakfast. Hotel rooms with mini-refrigerators make it easy to store perishable items. If a fridge is unavailable, use the in-room ice bucket to keep milk, yogurt and cheese at a safe temperature. When road-tripping with children,
a cooler will save money and time and provide a tasty and energizing on-the-spot picnic for road-weary, hungry travelers. Remember to bring silverware, napkins, cups and a blanket or tablecloth.
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Gain How to Eat
Roadside rest areas and community
parks provide free access to picnic tables, clean restrooms and a place to romp and stretch (read: burn calories). Plus, Mother Nature’s entertainment surely beats a po- tentially dirty, plastic, fast-food play space. When it’s time to restock supplies, ask for directions to the closest supermar- ket, food co-op, natural foods grocery store or farmers’ market. Most are located close to major highways.
Seek Out Farm-Fresh Foods and Regional, Ethnic Cuisine
To find fresh fruits and vegetables while on the road, stop at state welcome centers for free maps and guides to farm stands and farmers’ markets to enjoy the taste of healthy local seasonal flavors. Before Lebanon, New Hampshire- based dietitian KC Wright goes on the road, she goes online to check depart- ment of agriculture websites for the states she’ll visit. She searches for both farmers’ markets and farm-to-restaurant programs. Also check a destination city’s
calendar of events for regional and ethnic food festivals. The food won’t necessarily be low in calories, but will be high in the fun-factor. Simply share larger-than-life servings with travelling companions for the best of all worlds.
Reevaluate Restaurants
and Accommodations Raleigh, North Carolina Dietitian Nicole Miller chooses vacation rentals over ho- tels when traveling so that she has ready access to a kitchen. Being able to prepare some of our own food saves money and slashes calories. Beware of all-you-can-eat buffets;
they nearly guarantee overeating. Also be prepared to split entrées at most restau- rants or order two items from the appetiz- er menu. Inquire about local menu items and ask how food is prepared. Request sauces, gravies and dressings “on the side” to control those extra calories. Having access to the Internet or a smart phone makes it even easier to locate healthy eating restaurants (as does asking folks at farmers’ markets). Dawn Brighid, project manager for Sustainable Table, notes, “Free apps like Yelp’s Menupages can be very helpful.” She recommends filtering searches with the word “healthy.”
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