I know, I know – its impossible to eat healthily when your travelling.
“do you want any of our offers today – we’ve got donuts on 3 for £1 or 2 bags of popcorn for 50p?
Drives me mad – do I look like Homer?
NO I DONT
Anyway, I digress…………
Eating on the road quite simply comes down to being prepared and damage limitation.
Personally, I like to prepare as much food as possible and take it with me, which works fine for one day but admittedly gets tricky beyond that – however these bad boys help:
If you’re not a fan of making everything then ask yourself how serious you are about this getting lean lark?
For those unsure, the only other option when your travelling is calorie restriction.
A good way I find is to fast on just coffee and coconut oil for breakfast.
For lunch – try to eat fruit and as high a protein sandwich as possible – don’t be tempted by crisps and chocolate.
Then maybe drink a pint of full fat milk in the afternoon and maybe some more fruit.
You should then be on around 750-1000 cals for the day which means for dinner you can relax a bit and go up to say 1250-1500 cals without weight gain.
This is far from ideal but hopefully shows how you can avoid disaster on the go.
I am travelling to London today for a night, maybe two so I will be employing strategy one for today and two for tomorrow.
Temptation will be all around and I may buckle a bit but one thing I always remember is this:
When I eat rubbish – I feel rubbish and who wants that?
Not me!
Useful/Interesting links:
I recently read the book “Wheat Belly”, which unsurprisingly is about wheat in our diet and the various negative effects it has – not just for coeliacs but the general population.
Whilst I was a fan of not too much wheat before – this book really hammers home the benefits of a wheat free or my preference – wheat managed diet.
I am not a fan of cutting anything out completely unless you are intolerant.
Recipe of the week:
Breakfast loaf:
This is a great snack or breakfast as the title suggests.
8 eggs
1 courgette
2 fillets of smoked mackerel
Crack the eggs in a loaf tin and beat.
Grate the courgette into the mix
Flake the mackerel and add it in
Place in the oven on 180 degrees for 20-40 mins or until cooked through – check with a knife and when the knife is dry its cooked.
Jamie “No I don’t want any donuts” Leighton