Tarilee’s Candida Diet Travel Food Tips By TL Cornish, CNP
Here are a few tips to help you with holiday travel season or for snacking when you can’t be at home.
How to Make Sure you Choose Well
It will be easier to choose well when healthy choices are readily available. This is especially helpful if you’ll be around others who are likely to be eating things you don’t want to eat.
Easy foods to keep in your purse or car include almonds, sunflower seeds, Brazil nuts, pumpkin seeds, rice cakes and gluten free crackers. Try to remember to rotate your stash so it stays fresh.
Restaurant Food Suggestions
Organic Local ‘Foodie’ Restaurants
Look for restaurants that specialize in organic, made from scratch, local or home grown produce, and pasture fed meat/eggs. Raw food restaurants provide some great options as well, although some use a lot of cashews, dates and nutritional yeast so check out the menu first.
Thai food suggestions:
Veggie stir-fries with fish/meat or tofu (if you can’t be sure if the meat is from a healthy, ethical source). Limit or skip the rice or noodles. You can ask for mung bean sprouts instead of the starch or half and half.
Pad Thai is usually made with veggies & rice noodles. You can ask them to hold the peanuts and ask for MSG free sauce. Good to ask what kind of oil they cook with to see if there’s an option besides GMO corn, canola or soy oil. Coconut oil would be ideal but less common option.
Stir-fries with ‘Bean Thread / Glass noodles” is made from mung bean flour & water.
Lettuce or rice paper wraps is usually meat & veggies, with lettuce to wrap it up in.
Japanese food suggestions:
Chicken / salmon teriyaki (with stir fry veggies.
Veggie sushi roll / cucumber roll / egg roll with wasabi only (or sneak in your own organic/wheat free, GMO free soy sauce).
Mongolian grill style:
These restaurants may let you pick your own meat & veggies, as well as sauces. Some have fresh garlic, ginger, sesame oil & chili oil which may have fewer undesirable ingredients than the more complicated sauces. Good to ask what types of oil they cook with and pick the least likely to be GMO. Coconut is ideal as it’s also a stable cooking oil.
Indian foods offer many veggie based choices and they also have a chickpea flour based crisp bread that is wonderful. Try to avoid the sweetened products, ask about the oils and see if ghee is an option.
Other restaurant ideas:
Meal-size-salad: Most restaurants have them and may have an option with prawns or chicken or goat cheese. You can just ask for a lemon wedge and olive oil if the dressing has ingredients you would like to avoid.
Grilled chicken or fish can provide a healthier request as an alternative to some deep fried meals. Ask for extra veggies or salad instead of a starchy side dishes. This works great in Greek restaurants.
A simple fish/steak or chicken dish with a side salad or veggies is readily available in many restaurants. It’s good to ask them whether there are any sauces involved and make sure you’re ok with them.
Snacks to go
Some easy to-go snack items, that need minimal planning and preparation:
Cucumber and jicama slices
Celery and carrot sticks
Snap peas / snow peas
Almonds, hazelnuts, pumpkin seeds, macadamias, sunflower seeds (soaked and sprouted and dried or roasted with seasoning)
Organic corn chips / rice chips / rice cakes (ok for occasional use) – with hummus or avocado
Hard boiled eggs and avocado
Salsa and avocado
Bean dips- hummus etc
Refried bean dip – can be frozen in small containers for use as a dip or spread
Brine only dill pickles sliced and dipped in vinegar free salsa or hummus
Veggie soup in a thermos
Cucumbers with sunflower seed butter