Spring Break Travel Foods (Avocados Included)

Avocados enjoying some Belizian sunshine, I don't store them  outside just trying to make you jealous. Did I?

Packing clothes for a warm weather vacation is easy. Bathing suits, flip-flops, easy dresses and sunglasses and you’re pretty much set. I spent way more time organizing food to bring with us, especially since we were coming off a week of eating raw. As I packed what I consider a vacation essential, avocados, along with our swimsuits and shampoo it crossed my mind that perhaps other people don’t stress over their travel food. I looked to the twittersphere and asked, “Do normal people pack avocados in their suitcases?” It turns out they do or at least the food-focused people who I associate with. If you do not, we can still be friends though I’d give the avocado more thought (unripe in the luggage, ripe in the carry on). Avocados can be used for a smoothie in the morning, sliced in a salad at lunch or if you're really on board halved and eaten with a spoon.

Aside from the avocado I must have:

Green Juice- while they don’t go in the bags, I have one on the way to the airport. It’s part last hurrah and part laying the groundwork for a healthy trip.

Container of Crudité- I don’t leave home without a fairly large glass container of crudité. The kids love to munch when they get antsy on flights and it assures me that their travel day has some nutrients. For Saturday’s flight I had carrots, celery and jicama. The container also keeps my carry on tote of food cold.

Bars that don’t melt-there’s nothing worse than taking the time to procure proper snacks and finding they’re a mess when you’re ready to eat them. Skip any chocolate-coated bars. I brought a couple of pure bars and Sheffa bars with us.

Probiotics- if I were forced to choose one travel supplement it would be probiotics. My current probiotic is made by Renew life.

Tea- I take an assortment of tea bags with me wherever I go. For this trip it was Pukka 3 Ginger Tea.

I also asked some of the avocado packers what their must-pack snacks are:

Juli Novotny, the owner of Kookie Karma

Healthy SPF- if in tropical place, most of those spray sunblock are horrible for us to absorb via skin. (I brought Vive Sana on this trip)

 A roll up bag- I consider myself fairly fashionable and yet I MAKE myself take only 1 or two of everything. Less is more when you travel. Bring a tiny roll up bag that you can open up if you decide to buy things; Eagle Creek makes a great one

 Healthy Snacks for the plane- first class or not, better safe than sorry. You never know when there will be delays or issues and you’ll be stuck for hours with only airport food. Our Foodtrainers' March newsletter “Not a Total (Spring) Break” focused on travel snacks and we highlighted Juli’s amazing kale creations.

Amie Valone personal chef, recipe developer and more from The Healthy Apple

Chia seeds for protein

Avocados for healthy fats

Magnesium to help keep things regular

Amy Metcalf aka Amy Danger fitness instructor, nutrition enthusiast and PhD candidate

Lara bars

Steel Cut Oats (& my water heater)

Green tea

Packaged salmon,

Nuts and Shredded Coconut

Carolyn Brown fellow Foodtrainer vacay essentials

Running and yoga gear always

iPod with new playlists

Stash of healthy snacks,-Barney butter  is floating somewhere in every bag I own. luggage too 

Google ahead  of time the best active stuff to do and pre-pick restaurants

I think Juli said it best “I’d rather save those "bad" calories for great meals and cocktails at my destination.”

What are your must pack snacks or foods? Does it take longer to pack your food or your clothing? Have you ever boarded a flight with an avocado?

Les Enfants

(We were in France for vacation; this is a first of a few travel-related posts)

Earlier this summer my friend Courtney was visiting from San Francisco. Courtney and I met 8 and half years ago, a month after we each had our first child. We were seated next to each other at one of those new mothers’ luncheons. Courtney made sarcastic comments about the “lecture” and rolled her eyes in my direction, we were instantly friends. This was before Courtney left NYC for SF and before Courtney had 2 subsequent beautiful babes. In the years since, Courtney has been my traveling idol. We had our second children around the same time. Before I had mastered getting a 2 year old and an infant in a taxi, Courtney was boarding the red eye with 3 kids. We all hope parenthood will not slow us down but for Courtney it didn’t. Emails came from Switzerland skiing, on a train in the South of France and it seemed it was possible, at least for her.

As we sat on my couch with a glass of wine, we were just starting to plan our trip to France where Courtney had just been. We talking about traveling with young children and Courtney remarked “there was not a kids menu on this trip, the kids did eat a LOT of Caesar salad, they really ate what we ate.” This instantly struck a chord. My children are good eaters. They eat all fruits and vegetables, salad, sushi and Thai food. And they also have cookies and ice cream and all the normal kids’ treats. Last summer, in the UK, they did well food-wise but most of what they were eating was fairly familiar and I wasn’t as fixated…

We left for France and I was determined for my children to eat anything and everything, most likely too determined. Our first few days in Paris were fantastic on all fronts, including eating. The boys were in bread heaven devouring croissants and baguettes, their new favorite word boulangerie. Our third day was my birthday. My husband nicely offered to take the boys for a couple of hours while I did some shopping. We planned to meet at the café at Colette for lunch. While I like shopping and loved browsing, I lack endurance and arrived at lunch a little early. I decided to order and have things ready when the boys arrived. I ordered an egg dish, Caesar Salad, chicken with lentils and a cheeseburger for good measure.

The food was on the table as the boys came in. “What are we eating?” they asked. I placed the cheeseburger in front of my younger son, the carnivore and the salad for my older son, the veggie lover. “I don’t like this burger” Weston whispered, aware it was Moms birthday and also the “eat anything” pressure. My husband examined the burger and said “there’s a lot going on there chutney and pickles and some ham, I’ll take some things off.” I held ridiculously firm and said “Wes, we’re not in NY foods aren’t always the same.” Truth be told, in NY I wouldn’t have ordered this burger. The dissent intensified as Myles said “this salad is too cheesy and the cheese is strong.” I started to unravel as though my vision of their eating was shattered, abnormal I know. But I didn’t stop, I pouted, I bribed until finally I asked the boys if they wanted to try my poulet and lentils. Really trying to please, they tasted the chicken and lentils and ended up sharing the dish.

We left Colette, I felt terrible. My husband pulled me aside and said “you have to lighten up; they’re trying but aren’t going to change their habits overnight.” Wow, if anyone should know this it’s me! As we walked along Rue St Honore, I knew he was right. I had to let go of the way I envisioned the boys eating as it was backfiring and causing tension. We ended up at Brasserie Lipp for dinner that night. The boys had melon and jambon, poulet with haricot vert. They tasted ratatouille that came with my salmon and picked frites off of Marc’s plate. It was a delicious dinner that we all enjoyed.

For the remainder of the trip I didn’t abandon all hopes of the boys trying new foods. I generally ordered a few things for the table and let them decide what they were interested in. I also learned that sometimes sampling involves trying pistachio or caramel ice cream or some of the exotic jams delivered with breakfast. There wasn’t even the temptation of a menu pour les enfants, which was nice. In France, if they exist we didn’t see them. So while they may not love chutney or stinky cheese there wasn’t a buttered noodle or nugget in sight.
When you travel do you seek out the familiar or branch out? Have you ever noticed, despite good intentions, placing food pressure on your children? And what’s your favorite French Food?