When talking about my digestion challenges and diet people often ask “how do you do that while touring???”
This series of posts is how I’m currently doing it.
I’ll try to post when things change so you can see the tweaks!
Spring 2016 Edition –
Diet: SCD + Low FODMAP
Purpose: Reduce Inflammation and control Bloating/mental symptoms
Lunch/When I get hungry/Snacks:
Any combination of the following:
-1 Can of Sardines (Trader Joe’s)
-1 small head or ½ a regular heart of romaine lettuce
-1 small container of organic blueberries or raspberries
-Salad with Protein, no dressing.
-Burger patty with cheese and bacon and avocado on lettuce, no dressing.
Usually the venue serves us dinner. I request something like a burger patty or another piece of protein (salmon, steak, chicken thigh etc.) on lettuce.
If I do eat out… I order: Meat and lettuce
- Chipotle: chicken and lettuce
- Outback: Steak and greens (spinach or side salad)
- Any Café USA: Salad with a protein on top.
Touring is expensive because eating out is expensive. I travel with a bag of foods I can eat to help subsidize the cost.
I also travel with a small cooler bag and ice pack, which go in a freezer over night (either in my room or with the front desk at the hotel). I keep my probiotics in this.
You can follow along on Instagram with my hashtag #howdoyoueatontheroad