Gluten Free Travel

Jul 19, 2013 by

austin

How do you plan gluten free travel?

What a busy week we have had! So much planning and preparation to send my son an a cross country trip with his gluten free and special dietary needs in mind.

So, how do you send a hungry 17 year old on a 2200 mile trip while still following his gluten free, non-GMO, nitrate free, food dye free, peanut free, cashew free and banana free diet. Wow, another challenge! I started this blog last year while planning his trip to the Boundary Waters with his new eating plan. All went well and this trip will also.

Kudos to the cook at the Boy Scout Salmon River High Adventure Camp for working with me on the menu planning. Jen came up with a great menu that works for my boy and likely no one will know it was specially planned with Austin in mind.

We tried to keep as close to his diet as possible with a few variations; non-GMO is not always available and he insisted on bringing along a case of Gatorade (uggghhh)…at least he picked the kind that didn’t have Red #40 in it.

My thought in posting this menu is to offer ideas to others struggling to plan a menu for camp or travel. I always tell my son that his diet should NEVER limit what he wants to do!

Here is the menu.

Day 1: 507 miles of travel

Lunch: Lettuce roll ups (organic romaine wrapped around Applegate Farms ham & turkey and Organic Creamery colby/jack cheese from Costco, Chebe cheese bread (made into small buns), Fruit cups(not organic), frozen organic green beans (Costco), almond flour brownie (froze them and shrink wrapped for freshness), Annie’s fruit snacks

Dinner: Steak, Rice & Corn (troop meal they planned with Austin’s diet in mind)

Day 2: 519 miles of travel

Breakfast: gluten free instant oatmeal, Enjoy Life cereal bars and fruit (also boiled eggs with the rest of the group)

Lunch: Lettuce roll ups, Chebe buns, fruit cups, green beans, brownie, fruit snacks (see description Day 1)

Dinner: premade gluten free pizza with Namaste pizza crust (froze and shrink wrapped on metal pizza tray)…the Pizza Hut that they are eating at said “no problem” to cooking his pizza for him


Day 3: 228 miles

Breakfast: gluten free instant oatmeal, Enjoy Life cereal bars and fruit

Lunch: Lettuce roll ups, Chebe buns, fruit cups, green beans, brownie, fruit snacks (see description Day 1)

Dinner: the group is eating MRE’s so he is enjoying Nature’s Earthly Choice quinoa pasta, (cooked ahead of time and in a bag), homemade pesto (from our garden…we froze for him to enjoy on trip), frozen organic green beans, fruit cups

 

Day 4,5,6,: Salmon River High Adv Base prepared by cook Jen

Monday Breakfast: Oatmeal, boiled eggs, apples, oranges, canned peaches

Monday Lunch: tuna, gluten free tortilla chips, watermelon & grapes

Monday Dinner: BBQ meatballs (no bread crumbs) over rice, homemade BBQ sauce, broccoli, green salad

Tuesday Breakfast: scrambled eggs, fresh fruit

Tuesday Lunch: turkey roll ups with fresh veggies, fruit, homemade pickles, and she is making up gluten free cookies especially for Austin from a King Arthur mix I am sending along

Tuesday Dinner: chicken breast, sweet potatoes, green salad, homemade apple sauce

Wednesday: Breakfast: scrambled eggs, fresh fruit

Wednesday Lunch: taco salad with tortilla chips

 

Day 6: 212 miles

Dinner: gluten free Pizza or Pasta at Pizza Pie Café in Rexburg, Idaho; yeah for restaurants with a gluten free menu!

 

Day 7: 126 miles (visiting sites in Yellowstone)

Breakfast: gluten free instant oatmeal, Enjoy Life cereal bars and fruit

Lunch: Pacific Foods Organic Chicken & Wild Rice Soup and fruit cups

Dinner: gluten free pizza at Scout camp (they are making it up special for him)

 

Day 8: 406 miles

Breakfast: gluten free instant oatmeal, Enjoy Life cereal bars and fruit

Lunch: Valley Fresh natural chicken pouches and whatever he has leftover

Dinner: Boil Nature’s Earthly Choice quinoa pasta with jar or organic tomato basil sauce from Aldi (he will cook at campsite)

 

Day 9: 654 miles to travel home!

Breakfast: Oatmeal, cereal bars and fruit

Lunch: leftover pasta & sauce

 

Snacks:

 

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