When talking about my digestion challenges and diet people often ask “how do you do that while touring???”
Burger Salad! Bacon, Avocado, lettuce and a burger patty.
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
Breakfast:
Coffee!
Vital Proteins Pasture Raised Collagen Peptides (or Bulletproof Upgraded Collagen)
Powdered Coconut Milk
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.
-Avocado.
Dinner:
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
Eg.
- 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