The RESTART Program Travel Tips

My Top Tips for Staying Healthy When Traveling & Sticking to your RESTART/ 21DSD/ Whole30 Goals!

By
Bella Grace
The RESTART Program Travel Tips

I travel a lot. Whether it's heading back home to Austin to work on the Autism Trust, taking weekend trips with Max, or taking longer vacations to visit family and friends abroad, I seem to be away from home at least once a month. Naturally, when I embarked on my first RESTART Program with my clients, I needed to think of some practical ways to stick to my sugar detox while away from my kitchen.

If you're a RESTARTer knowing you may well be on the road at some point over the 5 week program, I hope you will find these tips helpful! They definitely help me ensure that I have nutritious food to eat no matter where I am in the world.

HERE ARE A FEW IDEAS TO MAKE YOUR TRAVELS A LITTLE EASIER ON THE RESTART PROGRAM:

Prepare food ahead of time.

Before your trip, boil organic eggs, cut raw veggies into sticks, pre-cook and package meats, make RESTART compliant sauces and dressings, even cook full on meals and bring them in your glassware.

Snacks will be your bestie while traveling. Bring plenty of RESTART friendly snacks such as jerky, nuts, green tipped bananas or tart apples.

my favorite pre-prepared foods to bring:

  • organic deli meat
  • pre-cooked organic meats (roast chicken is my fave)
  • wild-caught sardines or tuna
  • organic green tipped bananas and tart apples
  • pre-cut organic raw veggies: cucumber, celery, carrots, bell pepper
  • guacamole packets (organic)
  • organic olives
  • pickles
  • pre-made dressings, or mini bottles of olive oil (look for dark glass bottles)
  • nut butter
  • boxed organic coconut cream (for coffee, beverages, sauces)
  • organic jerky
  • organic sprouted nuts and seeds
  • Himalayan sea salt

Okay... but how on earth do I bring these with me without them going ick?

Take a cooler full of RESTART approved foods and snacks.

Whether you are flying, driving, boating, or some other form of travel, I'm 99% sure that you can get away with a cooler. I’ve taken mine through security at the airport many a time without too many questions. If you are flying, be aware that you don't want liquids (at least too many for them to stop you) and ensure that your ice packs are FROZEN prior to going through security.

Other options:

Shop when you arrive.

If it’s too awkward to take food in a cooler with you, find a local grocery store and stock up on approved foods. Pre-cut veggies, jerky, nuts, organic cooked meats, and other items can be found in most grocery stores. Most hotels or Airbnb's have refrigerators in the rooms now, so stock up that fridge with all of your favorite RESTART foods!

Do some research.

Utilize the web to figure out which restaurants will be in the area where you are staying. I love to use services like Yelp and search using keywords: "organic", "paleo", "gluten-free", "healthy". When you find some decent looking ones, check out their menus and choose some RESTART friendly meals (majority will have to be adapted which is fine). Call the restaurant and ask what oils they use, whether they can modify, and let them know your travel dates and that you will be coming to visit with your food restrictions! I highly recommend bringing homemade salad dressings as nearly every restaurant out there uses dressings with a ton of ingredients including sugar and hydrogenated fats. You can also buy some EVOO from the store and use that!

It is far from impossible to travel and enjoy your trip while on the RESTART program! Don't let vacation get in the way of your goals! 

Beef Bulgogi Bowls

Makes 2 Large Bowls

Ingredients:

1 lb. grass-fed rib eye or sirloin steak

2 tablespoons cooking oil of choice

2 tablespoons coconut aminos

2 tablespoons freshly minced garlic

1 tablespoon raw honey or sweetener of choice

2 stems of green onion, finely chopped

2 tablespoons toasted sesame seeds

4 cups dark leafy greens

2 cups roasted broccoli

3 large carrots, roasted

3 cups cauliflower rice

Homemade Mayo

+ hot sauce (to taste)

= spicy mayo!

Method:

1) To make the roasted vegetables, throw frozen broccoli and carrots onto a baking sheet, drizzle in cooking oil of choice, salt and pepper, and roast in the oven at 375F for 30 minutes or so. Remove and set aside.

2) Place the steaks in a large bowl with coconut aminos, minced garlic, raw honey, salt and pepper. Let marinate for 10-30 minutes.

3) In a large skillet, add cooking oil and saute the steaks (along with sauce) over medium high heat or until the steak is medium-well done.

4) Set the beef aside and slice into thin pieces.

5) Using the same pan, heat up your cauliflower rice in the skillet until piping hot.

5) To each bowl, add 2 cups of greens. Top greens with 1-2 carrots, 1 cup roasted broccoli, 1 1/2 cups cauliflower rice, 1/2 lb of steak and chopped green onion. Add a dollop of spicy mayo on the side, sprinkle with sesame seeds and enjoy!

Bella Grace

Isabella Grace is a Nutritional Therapy Practitioner focusing on toxin-free, natural living to its fullest extent. Her mission is to provide personalized integrative health solutions to create sustainable, lifelong change and enable you to live, love, and serve at your fullest health potential.

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