How I Travel (+ Recipe)

I recently travelled to spend time with a bestie and I took as much time planning which foods I'd bring as clothing—yes, I'm intense but I also like to feel awesome when I travel, so I put time into food planning/packing ;)

Travel Day Tips

1. Make your morning smoothie, even if you're taking an early flight.

Why am I so pro-smoothie? Because you can pack lots of nutritionally jacked-up foods into a couple glasses and it tastes delicious (like a treat).

And when you're traveling you want to start off with as much nutrition as possible, because you don't know what kinds of meals you'll be having.  You'll also be so full that you won't want to eat crap at the airport.

Be sure to jack that smoothie up with stuff like homemade milk kefir, extra-virgin unrefined coconut oil, grass-fed ghee, cacao nibs, cacao powder and zucchini.

Get two bottles of water (32 oz each) at one of those magazine stores right after you pass through airport security and start drinking. I do this before and during the flight.

Finish the first bottle before you land. The second bottle you can drink en route to your destination and even at night—this way you won’t have to worry about looking for more until the next day (especially if you aren't staying with someone you know).

The water'll help you stay hydrated, less hungry and less constipated—yes, I went there :)

3. Carry a travel size jar of petroleum jelly.

Sure, you can use it as a moisturizer, but you're also going to stick some up each nostril before takeoff.

Yep. You read that correctly ;)

It's dry and germy up in the skies and the petroleum jelly seals up the sensitive skin inside your nose. I never get sick when I do this, and I always did before adding this tool into my flight plan.

4. Pack a meal for the plane.

Bring the last of your weekly batch soup in a throwaway container and a high quality fat/protein (pasture-raised eggs are my go-to). If you need to, include a healthy dessert.


When You Get There (Optional)

If you're staying with someone like I did and have access to a kitchen, stop at a food store and get ingredients to make at least one healthy meal. I also made daily smoothies for us, but like I said, I’m intense :D

One night we made the wild Alaskan Sockeye Salmon from my quick and easy recipe ebook along with the soup below.

It's a riff on the Fiery Cleansing Soup from my last post.

We were stuffed and had enough for lunch the next two days. It's also a great way to take care of your beautiful hostess :) <3

Bon voyage and bon appetite :)




Cabbage + Butternut Squash Soup


-4 tbsp grass-fed butter (I use Kerrygold)
-4 medium or 2 large onions, cut in half and then sliced thinly
-1/2 to 1 tsp chipotle powder, depending on how spicy you want it
-1 small head of cabbage, cut in half and sliced thin
-1 1/2 to 2 lbs butternut squash, peeled and diced
-4 cups water

1. Heat the butter in a large pot over medium-low heat and add the onions, chipotle powder and 1/2 tsp salt, and cook until the onions are soft and translucent, about 5-10 minutes.

2. Add the cabbage and 1 tsp of salt and sauté for a minute or two until it wilts slightly; then add the butternut squash and water; bring to a simmer and cook for about 10 to 15 minutes, or until the butternut squash is tender.

3. Let the soup sit for at least 15 minutes to allow the flavors to deepen.