I’m traveling a lot more for business again – living in hotels. It’s taking work to get into a groove, and surround myself with the things I need to be successful on my journey while traveling. A while back I blogged about making myself a priority and insisting on a fridge and microwave wherever I stay.
I’ve become pretty adept at preparing healthy meals for me and my lap band with nothing more than a fridge and a microwave. At first I was limiting myself to a few frozen meals and Greek yogurt. I’ve now realized that I’ve expanded my horizons. There’s so much I can do with a fridge and a microwave – who would have thought.
So here’s my routine. I’m sharing this because I hope there are some tips in here that you can use.
Before leaving home, I pack an empty foldable cold bag, metal utensils (because I’m tired of eating with plastic), paper plates, salt and pepper and Splenda packets, my own mug (makes me feel at home for tea and/or soup), and a shaker bottle (for making protein drinks).
My first night at my destination, I head to the supermarket before checking into my hotel. At the hotel, I make sure my fridge and microwave are ready when I check in, and I ask for a sharp knife if I traveled by plane, to cut fruit and veggies and open stubborn containers. Here’s a sample of some of the things I buy:
Frozen ( hotel mini-fridges have small freezers):
- Frozen shrimp (let defrost in fridge)
- Cedarline Stacked Eggplant ( a new favorite of mine)
- Kashi – frozen entrée in steamer bag
- Frozen veggies in steamer bag
- Fruit – in season
- Yam (bakes in microwave)
- Other interesting veggies e.g. eggplant (steam in microwave in between 2 paper plates with a little water
- Cottage cheese
- Greek yogurt
- Egg beaters (works well in microwave)
- AmyLu sausages
- Cucumber rolls (sushi). The grocery store I go to in one of the cities I frequently travel to makes a roll of veggies, wrapped in cumber – YUM
- I also check out the deli and prepared food section for choices such as grilled chicken breast, poached salmon and other good choices
- Pacific organic soups
- Salsa (works in cottage cheese, or on eggs, or as a condiment for shrimp)
- Small jar tomato sauce (45 cal or less/half cup)
- Tea bags
- Soy milk – for my tea; if I don’t finish it, it’s still much less expensive than ordering milk from room service
- 100 calorie microwave popcorn packs
- Bottled water
I end up using the cottage cheese, salt and pepper as condiments. It also works well to add some frozen steamed veggies to a frozen meal. Often I’ll replace the starch in the prepared meal, with the steamed veggies. I’m somewhat amazed by the options I have with just a fridge and a microwave. It’s just taken a little creativity and assertiveness.
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