Y'all, I successfully traveled solo! That's kind of a big deal for me, being the shy, antisocial person I am, but it's an even bigger deal because I did it while on AIP! That's difficult even when you have people to back you up and help you out...
In this post, I'm going to give you a few tips on traveling on the AIP diet specifically! Hope they help!
This category covers a lot of things! First, when you're ordering food, ask for the ingredient list MULTIPLE TIMES. I had a reaction on one of my flights because I did not press the Starbucks barista multiple times to make sure she was telling me EVERY INGREDIENT in my smoothie. Not fun, don't want you to have to experience that!
Also under this category, if you are going to an event where they will be providing food, send ahead a list of the ingredients you can eat. Stress that the list is the limit, and also note things that you particularly need to avoid. I said that I would provide my own seasoning (I'll cover some AIP seasonings in another post!) and that I could NOT have carrots or anything slightly contaminated by them. Otherwise, I was content with picking things out if I needed.
Finally, CHECK CONDIMENTS. I almost had a bad experience in a restaurant where I was going to get a vinagrette on my salad. They brought out the ingredients of the vinagrette for me to check, and I realized the balsamic vinegar had caramel color in it. So check the ingredients in your condiments, and if it says 'spices', forget it.
Restaurants are actually super accommodating, which I wasn't expecting. In all the restaurants I went to on this trip, however, all I had to do was mention I had a bunch of dietary restrictions, and there was someone willing to take a list of ingredients I could have and make me a salad! They even made sure to use fresh ingredients carefully so that none of it got contaminated!
My favorite place to eat was Jamba Juice. There were three smoothies I could have without modifying anything! The Greens 'n' Ginger smoothie was AMAZING. But anywhere where there are salads, you should be able to eat! Know that the ingredients will not be as high quality, and you might get some discomfort from it (see #4), but you won't die of starvation!
3. PREPARING YOUR OWN FOOD
Stay somewhere where you will have a kitchen so that you can make food if you need to. Breakfasts were the hardest for people to accommodate, so I made all of mine in my room. The first night, one of the cooks at CCU made me a bunch of poached chicken. So I had a couple of pieces of chicken to work with, besides the food that I got before the conference. I had brought some with me and had a friend take me shopping to get the produce/liquids I needed. My favorite breakfast was shredded chicken and avocado with fruit and plantain chips. Another thing that I don't think I would have survived without was sauerkraut. It's so soothing on the stomach, and is also my version of AIP comfort food!
They happen. And you should be prepared! Make sure you have extras of all your supplements with you. If they're not part of your regimen, bring Swedish Bitters. Have lots of enzymes and charcoal. If you encounter sub-quality food or contamination, you will be SO thankful you have these!
5. FOOD STAPLES
There are a few foods (some of which I mentioned above) that I was super thankful to have with me. I brought all of my food that wasn't produce or liquids in one of my carry-ons (and I was traveling carry-on only...). Some of the things that I brought with me were:
Bone broth drink powder
Coconut milk powder
Celtic sea salt (in a purse-sized container and an extra bag)
Dried fruit (both freeze-dried and normal)
The things I obtained after arrival were:
Coconut water (super helpful on long, tiring, or hot days!)
Sweet potato chips
A new snack that I discovered on this trip was Wild Zora's Mediterranean Lamb bar. It's AIP, and even I can have it! No carrots, THANK GOD!!!!
I hope that this helps you in your next AIP (or even limited-diet) travel! Comment with your own tips, because all of us are looking for ways to make life easier!
I grew up eating my Mom's amazing gourmet cooking. And then something happened. Almost two years ago, I became very sick. After lots of testing, the types of food I could eat became very, very limited. My mission now is to try to make good, affordable, easy, allergy-friendly food! All of my recipes, therefore, will be gluten free, dairy free, bean free, egg free, and cane sugar free. Most of my recipes will be paleo, Whole30, and/or keto friendly.
I am not (yet!) a certified nutritionist of any sort. Anything I say about health or nutrition is simply from my own research, and I would advise you to research before taking any of my advice.