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What is a Registered Dietician on the Road?



Here I am looking at the turquoise waters of Turks and Caicos, where I come with a family from a (very) cold, gray December in Toronto with the family for recreation. In fact, I travel a lot, both for my work as a Dieter and for the holidays, and that means I owe my travel cravat to a science.

I do not always have a lot to say about what I eat when I'm on the road or even when I'm at my destination. Of course, this is one of the most exciting things to do when traveling to a new location – local food and cuisine – but depending on where I go and how long I spend in cars, planes, shuttles and trains, that's pretty much the case be uncomfortable. So I like to handle things a bit by bringing my own food for the flight. I also always have something left over for my hotel room, which is great for snacks and stowage only when traveling in a foreign city.

I like to choose things that are (mostly) nutritious, not stinking (as a courtesy to the other passengers caught on the plane with me), spill-proof, unbreakable and of course yummy. However, there is no question of fruit, because if I travel from Canada, it will be confiscated if it is discovered.

Here are some of my favorites (along with tips and techniques):

Abby Langer

My Airport Sandwich

These sandwiches are celebrities on my Instagram . I pack one almost every time I travel, because it's usually early morning and it's a portable meal that I eat either at the airport before departure or on the plane.

Making a sandwich that's delicious and traveling well is partly art, partly science, and I think I've mastered both. My collections are usually meatless, so they last longer without cooling and consist of either black beans, chickpeas or cheddar with toppings like avocado, tomatoes and various greens. The bread is always Ezekiel because it is made with sprouted grains that I love. It also does not get soggy, because the slices are really hearty and rough. To avoid suction, I usually make the sandwich before I go or late at night, and isolate the bread with a layer of mayo and / or avocado. One more suction-free tip: Put the tomato slices in the morning before you leave. As I said before: Teilkunst, Teilwissenschaft.

For the collection you see above, I threw leftover chickpeas with cumin, olive oil, ancho chili, smoked paprika, salt and dried apricots (key ingredient, don) into the food processor & # 39; skip & # 39; em). I spread the mixture on Ezekiel bread, added cut avocado and tomatoes and voilà.

Abby Langer

Whole Unsalted Nuts

As far as I'm concerned, nuts are the ultimate treat. I usually pack a bag with my current lover (he usually turns between almonds and walnuts) and I bring enough to keep him in my hotel room wherever I am. I was in Italy recently and brought a huge bag of mixed nuts. When I got there I supplemented it with a local offer – walnuts from Turin. They were so different from American walnuts – bigger and paler but so good! Nuts are full of healthy fats, proteins and fiber and they are basically the most portable, non-perishable snack in the world. I always choose unsalted because flying (19459004) makes me (and many of us tbh) so bloated the last thing I need is salty food before I go on a plane.

Abby Langer

Hummus and Pretzels

I found travel containers with hummus and pretzels on every American airport from Alaska via Montana to Florida, which are also available on many flights. Of course you can also pack some at home in a reusable container or buy a single serving portion for your trip. Hummus is a great source of protein and the pretzels are perfect for dipping. You can get some extra vegetables by packing carrots and other vegetables with the hummus.

Purchased or homemade bars

Nutrition and snack bars are another starting point for my travels. They are another non-perishable food that I bring with me everywhere and keep in my hotel room for snacks between meals. My favorites are Luna Protein, KIND and RXBar, but in fact you can even create yourself if you like . Buy them before you go; At the airport they are very expensive!

Packs of nut butter

It could not be simpler. In addition to all my nuts I stuff my carry-on bag with individual portions of nut butter. These have saved me several times from starving, and they are really nutritious and filling. Just tear the top and vacuum the contents (while no one looks because he's not particularly attractive!), Or use the nut butters for fruit, bread, or in oatmeal. I love how these packages in my pocket take up almost no space.

John Shepherd

Single Portion Oatmeal

There are some really great oatmeal cups that taste good and contain less sugar. Many of them come from the region, but Quaker also produces them, which means that they are available in many places. They are easy to pack, either in your carry-on or in your suitcase, and all you need is boiling water (a flight attendant gives you hot water and many hotels make it easy to cook your own water). Take a nut butter packet and squeeze it into the oats as soon as it's rehydrated, throw in a few nuts and you're done.

Abby Langer

A chocolate bar.

Yes, I am a nutritionist . And I like sweets . After a long journey I sometimes just want to sit, watch a movie and eat a KitKat Chunky. And that's exactly what I do.


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