Staying on Track: How I Eat While Traveling

Traveling can be a challenge when it comes to food, especially when you follow a strict dietary plan. The struggle to find safe, satisfying meals while away from home is something many of us are familiar with. Typically, when we travel within the USA, we load up our Toyota Sienna with coolers full of fresh ingredients, ensuring we can cook up delicious meals wherever we stay. We make sure in advance our accommodation has a grill or in-room cooking equipment. I also enjoy fishing for some of my meals while away! Cooking is my passion, and I love the flexibility it gives me to create the dishes I enjoy, even while on the road.

However, this past holiday season, my travels took me beyond the mainland to the Bahamas. Since we were flying internationally and only had carry-on luggage, packing fresh ingredients like fruits, vegetables, or raw meats wasn’t an option. Instead, we had to get creative. We packed homemade waffles, empanadas, chocolate chip cookies, and apple fritters (from Choripan)—comfort foods that we could easily transport and reheat during our stay, and are allowed on the international flight. 

Once we arrived at our hotel, we had only a small cooler and a cooktop to work with, so the challenge was on. But the adventure didn’t stop there! We visited a local supermarket in the Bahamas and were able to stock up on fresh fruits, vegetables, and proteins that I could cook with, making it possible for me to prepare healthy meals with local ingredients.

One of the best parts of traveling is discovering new foods and flavors, and the Bahamas offers some delicious inspirations. I had the opportunity to try local dishes that I’m excited to bring back to Choripan, adding new twists to the menu.

For me, the key to eating well while traveling is a balance of planning and spontaneity—preparing ahead for my dietary needs, but also embracing the opportunity to try new things and get creative in the kitchen. I’m already thinking about how to incorporate some of the flavors and ingredients I experienced in the Bahamas into my cooking back home. Stay tuned for some exciting new additions to the menu at Choripan!

And, as a bonus, here is my recipe for my homemade waffles. Although Choripan is fully nut-free, we do use almond flour in our home.

Waffles - Makes roughly 20 waffles

6 eggs

1 cup milk (can substitute your choice of dairy free milk if necessary)

12 tbsp coconut oil or butter (melted)

4 tbsp maple syrup (or honey)

2 tsp vanilla extra

2.5 cup almond flour

½ cup tapioca flour 

1 tsp baking soda

2 tsp baking powder

1 tsp salt

Mix dry ingredients in a separate bowl, and set aside. Then mix wet ingredients, except the coconut oil in a separate bowl. Combine the two, once thoroughly mixed, then add the coconut oil. 

Enjoy!