5 tips for eating right on the road
July 22nd, 2009 by Barb
Heading on vacation soon, or even just a weekend away? The culinary temptations can be so great that sometimes we just give up and cast aside any and all eating discipline—only to regret it later. Runner’s World offers some tips for eating healthily and keeping up your energy when traveling.
1) Bring a cooler
Fill it with cold, healthy drinks and sliced veggies like fresh carrots, radishes, jicama, snow peas and cucumbers in resealable bags. You also can bring salsa, hummus, yogurt, or peanut butter for dipping. For longer road trips, you can pack sandwich fixings or leftover pizza so you can preempt stops at fast-food joints.
2) Think first
When a stop at a fast-food restaurant is unavoidable, order smart. Choose your selection before you cross the threshold. And consider these fast-food salads.
3) Choose cheaper
Pricier sandwiches and those with special toppings like bacon and cheese deflate your wallet and expand your waistline. Instead, stick to the regular items and ask for extra tomatoes and onions. Onions are loaded with vitamin C and phytochemicals. Replace the fries with a side salad with reduced-fat dressing. For dessert, go with a small low-fat soft serve or yogurt-and-fruit parfaits.
4) Shop the farmer’s markets
Farmer’s markets are popping up all over and provide a great source for fresh and healthy snacks. Choose from juicy berries, peaches, nectarines, and apricots and vegetables like green beans, carrots, salad greens (great for stuffing in sandwiches), lemon cucumbers and cherry tomatoes. You also might find walnuts, almonds and other nuts along with dried fruit—a do-it-yourself trail mix.
5) Don’t forget recess
Pack a Frisbee, ball and glove, jump rope, football or any other outdoor sports equipment for some roadside breaks. Stop every few hours at a rest stop, city park or roadside field and get the blood flowing.
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