Last updated on February 8, 2019
Whether for your child or yourself, maintaining a restrictive diet while on vacation can be a trick, especially one that’s gluten-free. Recently I was presented with this challenge – not only gluten-free, but a vegetarian and low-residue (no roughage or anything raw) diet as well – while traveling out of the country. While not suffering from Celiac specifically, it was still important to my intestinal health that I maintained this strict regimen. Of course, I found it a real test. However, there were some foods that saved me, and lessons I learned on the fly that I will be sure to rely upon as I continue to travel while I am on this eating regimen. My hope is that these suggestions help others as well!
If you can fit them, bring snack foods such as healthy, organic chips or popcorn. My program prevented me from eating anything raw (including nuts, a food normally allowed on a gluten-free diet), so I was truly challenged for snacks! At home healthy blue corn chips fit the bill, but finding anything other than highly-processed, GMO-filled brands prevented me from having anything to snack on. Next time around I will pack my own. Preferred brands are Garden of Eatin’ or Late July.
A package of gluten-free spaghetti took up no room at all in my carry-on and saved me for two meals. Out of the USA, gluten-free is not as readily available in restaurants, if at all. With a small kitchenette in our hotel room (often an option overseas), I was able to cook up some pasta when truly in need.
2 – Find a local market tout suite.
Finding a small local grocery and shopping for our hotel room made all the difference to my days.
Rice cakes have added a new dimension to my diet. Prepare with mustard and local cheeses as a packable sandwich, or with spreadable nut butters as desired. Be sure to purchase foil and ziplock bags to wrap and transport your own lunch foods so you don’t find yourself in a bind. In addition to local cheeses and nut butters, also purchase condiments, plain yogurt, fruits and vegetables, and eggs (for hard boiled eggs, if you have the facilities to make them), etc.
3 – Contact local restaurants ahead of time.
I was surprised and touched by the willingness of local chefs to accommodate me. They wanted to know my specific needs, overcoming language barriers to help. And they truly did, so this is worth a try. Just send an email in advance. Smaller, local places are your best bet.
4 – Don’t forget to plan for the airport and in-fight meals!
I purchased tupperware at the local store and prepared my own dinner for the flight home. Good thing, as we were delayed four hours! I also had a cold bag (same kind you can buy here in the states) filled with local cheeses and fruit.
You will find that, far from a hassle, these steps will add an extra dimension to your trip. They will cut down on the stress of wondering where your “acceptable” foods will come from, and also immerse you in the local culture, as you interact with local food establishments, chefs, markets, and currency.
Traveling in itself is a stress on your system, the last thing you want to do is forgo the foods that work to keep your gut functioning optimally. Drink lots of water and try to stick to your plan. Give yourself a few days upon your return to re-acclimate yourself to being home by eating gently.
