We took our first road trip recently and drove from Omaha to Boulder. It was a 7 1/2 hour trip. We had booked a room at Adventure Lodge, where we knew we had a small kitchen and the use of a grill. Knowing we were a few days early for the Boulder Farmers Market, we wanted to make sure we had all we needed for our road tripping with a triathlete adventure and a few days before the market on Saturday.
We also had just made some major dietary changes, including my triathlete hubby dropping the probiotic pills and getting it through his nutrition. So, with that and other favorites of ours, we loaded up a cooler for the adventure.
Whether we are traveling to our destination by car or plane, we prefer to have our own space and kitchen sometimes. We love to visit farmer’s markets to pick up local favorites and specialty items. We generally eat out 1 or 2 times a day and prep our own meal to eat in. As my husband says, “I just like your cooking”.
What we packed and why
For most everything, the why was to be sure we had what we liked to have! Many times when you are traveling, even to a foodie town like Boulder, if you don’t know the city, you might spend more time sourcing your basic needs then enjoying the sites! So, since we were road tripping, it was just as easy to bring along…
Supplies
Lodge Cast Iron Skillet
wooden spoon
a good knife
wine opener
hot water pot
tea and coffee cups
In the cooler
Berries for our yogurt and snacks
Grapes
Apples for cheese plates and easy to transport when hiking
Tart Cherry jam for our yogurt
Yogurt. Sourcing organic whole milk yogurt can be hard, so we bought individual containers to make transporting it easy and for an easy to grab and go snack with a few berries on top.
Whole Grain Organic Bread – perfect for a quick breakfast and makes transporting lunch easier
Organic eggs to make breakfast
Hard boiled and peeled eggs for snacks
Organic turkey and ham. We didn’t have any leftover proteins in the house, so these made great easy sandwiches for lunch when fishing and hiking.
Chopped lettuce to make quick salads
Cleaned and chopped veggies; all prepped and ready for a snack or to use when cooking
Bacon, because it is mandatory
Salad dressing, because it makes life easier on the road, rather than carrying what you need to make it
Charcuterie, which is easy to transport and oh, so yummy
Leftover salads and sides, like spinach and mushrooms, which we used in breakfast eggs
Cheese, lots of cheese, because we love it.
Kombucha. We buy by the case when on sale, because we have paid upwards of $6 when on the road, ugh.
Lemons
Avocadoes
In our pantry bag
Tea and coffee
Olive oil
Salt and pepper combo
Wine
Honey
Homemade Trail Mix, made with almonds, dried cherries, and walnuts with a few chocolate bits
Find your balance when you travel to both keep it real and stay eating the way you like on the road.
Sherry is one of the TriWivesClub and LifeDoneWell co-founders and contributes to multiple blogs. She is a former co-owner of the California Apparel News and had a career in the healthcare industry. Her passions include traveling, real food, the environment, and animal rescue/welfare. She lives a healthy lifestyle and has been a vegetarian since 1987. She and her husband are parents to two rescue pups and reside in Connecticut.
