What a nutritionist eats on a road trip July 31, 2015 Jul 31 2015 ROAD TRIP!!! In case you can’t tell by my use of CAPS LOCK and exclamation marks, I’m pretty damn excited about the week-long road trip I’m going on today. My husband and I will be driving from Toronto to Prince Edward Island, stopping along the way throughout cities in Ontario, Quebec and New Brunswick. The weather is beautiful and I can’t wait to enjoy the scenic drive, frolic around in nature and eat plenty of fresh seafood! The thing is, I don’t think I’ve been on a road trip that’s longer than a day…ever. But even during those one-day trips, I’ve been caught in a pickle when it came to hunger pangs. There’s typically NOTHING to eat aside from 7/11’s, McDonald’s, Tim Horton’s, Wendy’s or Burger King. In recent years, the most I’ve settled on is a trail mix and overpriced fruit from 7/11, and maybe some plain oatmeal from Tim Horton’s. This time around we’re talking a week. Ain’t no 7/11 happening on my watch. So I got serious, made myself a list and marched into a supermarket last night. While yes, we’ll be eating out half the time to enjoy the local food and just chill out, we’d still prefer to have our own snacks on hand, and also include some homemade meals to save on time and money. So let’s get right down to it. Here’s exactly what I’m packing for our snacks and meals! This is my first time round, but hopefully it’s only going to get better from here. Note: we bought a cooler. Snacks: Brown rice cakes Hummus Jar of almond butter Hardboiled eggs Trail mix Raw nuts & seeds, mixed with cacao nibs Homemade, NOT store-bought since they’re typically full of sugar from raisins & dried cranberries Enerjive Quinoa Skinny Crackers Nick’s sticks (organic, grass-fed beef jerky) Okay, this is one we don’t have right now, but I wish I did because it’s fantastic Avocados Apples Blueberries Baby carrots & cucumbers Lemons To squeeze into our water bottles Treats: Mary’s Organic Cookies (gluten-free) Organic sweet potato chips Organic blue corn tortilla chips Dark chocolate hazelnuts Breakfast: Homemade protein muffins Qia cereal (a mix of chia, buckwheat & hemp) Rolled oats Will mix this & Qia together with hot water, top off with fruit Lunch: Baby spinach & field green salad boxes Cherry tomatoes Box of Uncle George’s sprouts Gluten-free falafels Cans of albacore tuna This type of tuna has the least amount of mercury in it Homemade salad dressing Hemp seeds Note: The goal is to turn the salad boxes into makeshift bowls and dump all veggies, protein & salad dressing into it. That way we can use the bowl for 1-2 meals and throw it out into the recycling bin right after! About Alina I'm a Holistic Nutritionist based in Toronto, Canada and my official title is Certified Nutritional Practitioner (CNP). I received my diploma in Applied Holistic Nutrition from the Institute of Holistic Nutrition. I'm a coach and an educator. Follow Alina on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.