Healthy Eating while Traveling Hacks

Healthy Eating while Traveling Hacks

We recently made the move from Washington to Missouri and eating well on the road is always a little tricky. I try to make the best choices I can while also not stressing out about the amount of eating out that is bound to happen. This keeps me sane during a time when stress is already higher than normal. đŸ€— 

Here are some ways that I managed to keep our diets somewhat healthy:


I’ll admit that staying hydrated this time around was made a bit trickier by me being 8 months pregnant! Having to pee all the time is not fun when you’re driving 8 hours a day. Ha! Though, I really tried to keep my drink choices limited to water or unsweet tea to minimize the amount of liquid sugar I would absentmindedly be taking in.


I discovered a new snack on this road trip! I packed a Tupperware of frozen fruit (strawberries, blueberries and cherries) and as it slowly defrosted during the ride, it was a delicious and refreshing snack.

My friend introduced me to these gluten free mini pretzel crisps and They are so addictive. I like to dip them in peanut butter between meals to keep me feeling satisfied.


There were plenty of “not quite” healthy meals eaten on this trip (mostly breakfast choices) but we didn’t have any fast food. We just didn’t want it and made the effort to find actual restaurants that were still quick stops. 

In Missoula, Montana, we stumbled upon Market on Front which serves local and sustainable cultivated products in their grocery store and deli. I got this amazing vegan wrap which was so large that I saved half of it for lunch the next day.

In Rapid City, South Dakota, I found a local noodle shop to get something kid-friendly for the Little Who, that wasn’t chicken nuggets or fries. She ate half of her spaghetti marinara and I finished the rest. 😆 

And anytime we couldn’t find anything remotely healthy, I would stop at a gas station for coconut water to mix a quick Complete shake for a protein packed meal. It doesn’t get any simpler than that!

This is not to say that I didn’t indulge in those sweet and salty road trip snack foods but I’m happy that I incorporated some healthier foods in there during the 5 day trek. 

Now that we’re getting settled and should be receiving our delivery of household stuff, I’m so ready to embark on another 10 Day Cherish of flooding my body with healthy, nutritious foods and focusing on some healthy habits! 

If you want to join me, we’re starting on June 15th! All you need is your Juice Plus and a decision to be healthier! đŸ’ȘđŸŒ Email me at for more information!

Hope you’re all having an awesome day! 

Veggie Lovin’ 5 Year Old

Veggie Lovin’ 5 Year Old

I didn’t grow up on a farm or even in a family who shopped at the farmer’s market. I grew up eating hamburger helper, frozen kid cuisines and fast food. Partly due to a very busy household and my parents just not knowing any better, food was just a way to keep from being hungry and there was no real intention on it being healthy or serving any other real purpose.

As luck would have it, I started my own little family right around the time that nutrition started to become a big deal. Organic and non-GMO were becoming buzzwords. Moms loved toting their kids to the farmer’s market. And the dark side of judgmental looks started to arise when you fed your kids fast food. (Side note: can we stop the judging already? We’re all just trying to do our best here)

So, during my daughter’s first year of life, I did all the things you’re told to do. I breastfed exclusively for 6 months (umm, then continued for 15 months), then pureed fruits and veggies for her first solids, and stayed away from sugar. But, that was the first year. When toddlerhood came, we just tried to stay afloat amidst a sea of mac and cheese, pizza, pasta and snack foods. We also started eating Juice Plus chewables. I’m confident that adding 20 more fruits and vegetables into her diet every single day from the time she was 4 months old has made a profound impact.

When she started eating table food, she would eat all of her vegetables first, then fruit, and finally, she ate whatever was left. I always found it fascinating because we didn’t model that same sort of behavior for her nor did we push her to do so. As she got older, she consistently would ask for broccoli, carrots, peas, green beans and edamame for breakfast, lunch and dinner and we happily obliged.

Favorite Foods

When she turned a year old, I started enrolling her in some hourly daycare to help her become comfortable with new people and she wasn’t getting sick like the other kids. And if she came home with a runny nose, our first line of offense was to feed her more Juice Plus. Her cold would be gone within a day or two. She’s now 5 and a half, and she has only been sick a handful of times even though she goes to daycare once a week and we travel 2-3 times a year.

Traveling Food

Juice Plus has been instrumental in getting those key vital nutrients into our busy kid who goes through picky phases like every other preschooler. Even though she’s essentially been “metabolically conditioned” to love veggies, I’m so thankful that she gets a variety of colors through her chewables every single day. It helps her stay well throughout the year and gives me the piece of mind that she’s thriving on whole food, and not a synthetic vitamin.

Veggies vs Candy Experiment

Throughout the past 5 years, this little munchkin and I have been able to help countless kids and their parents add more fruits and vegetables into their diet even if they are the pickiest of eaters. The most rewarding part is when the kids begin to eat more fresh fruits and vegetables after eating Juice Plus consistently! It’s such a great feeling to see kids develop a taste for fruits and veggies that will carry them throughout the rest of their lives! And to think, it all started with some tasty little whole food based chewables.


I couldn’t be more thankful for the “insurance” of these fruit and veggie chewables for our little munchkin. Do you think it could help your child get more nutrition in their diet?

Check out more of our Juice Plus journey and how it’s helped us bridge the nutritional gaps in our diet!

Gazpacho Andaluz

Gazpacho Andaluz

Once upon a time, I was a college student studying abroad in Sevilla, Espana. While there, I squandered a lot of money shopping and didn’t practice Spanish as much as I should but I did have enough foresight to ask my host mom for her delicious gazpacho recipe. So, I pretty much came out ahead, if you ask me. :)

Twelve years later, it’s 80 degrees here in the PNW and I have a very sore mouth from getting braces put on yesterday. I couldn’t be more thankful for my priceless gazpacho! And now I’m thrilled to share it with all of you…

Gazpacho Andaluz


6 Roma tomatoes

2 cloves garlic

1/2 cucumber

1 red bell pepper

1/4 cup apple cider vinegar

3/4 cup extra virgin olive oil

1-2 tsp chopped jalapeño 

Salt and pepper to taste


Chop all your veggies and toss into a blender. Pulse until you don’t see any large chunks. Add the vinegar and pulse a few more times. Run the blender on low and stream the olive oil in. Add the jalapeño, one teaspoon at a time, salt, pepper and blend until your desired taste and consistency. Chill for at least an hour but even better, overnight. Serve with some crusty bread and envision yourself on a sunny patio in Spain!

Ancient Grains and Spinach Bowl

Ancient Grains and Spinach Bowl


Every week, my friends and I get together to meal prep. Sometimes we actually build the meals together, while drinking wine and noshing on chips and salsa. Other times (like 2 days ago), we each prep a different meal at home and then swap with each other, while drinking wine and noshing on chips and salsa. 


It has quickly become my favorite part of the week and having a variety of prepped meals has been such a lifesaver for my nutrition!

The meal I made this week was an adaptation from one I found on Pinterest, because I didn’t have all the ingredients they called for and I am very particular on what merits a trip to the store in this PNW rain. And lucky me, the meal turned out delicious! Let me know if you try it!



Ancient Grains and Spinach Bowl

(serves 9)

2 cups Ancient Grains blend (I found mine at Costco but you can use any rice blend you like)

1/2 cup frozen chopped onions

4 cups water

1 pound chicken breast

3 fuji apples, chopped

1 bunch red seedless grapes, chopped

1/2 package baby spinach, chopped

1 cup sliced almonds

Almond Vinaigrette

2/3 cup toasted sliced almonds

4 tbsp balsamic vinegar

2 tbsp honey

1/2 cup olive oil

salt and pepper


Cook the rice with onions and 4 cups of water (or as your package instructs you.) While the rice is cooking, cook your chicken breast in a skillet. In a blender, pulse the ingredients for the vinaigrette (everything but the olive oil) together until combined and then add the olive oil while blending to create an emulsion. Pour this vinaigrette over your cooked rice and mix to combine. In your 9 containers (we use 32 ounce mason jars), layer the ingredients in this order: rice, chicken, apples, grapes, sliced almonds, and spinach. When you’re ready to eat, just dump it into a bowl and warm it up for a minute or two!



Mexican Quinoa by Damn Delicious

Tomorrow is meal prep day for my friends and me! One of my favorite days of the week is the day we gather together for an hour to swap prepped meals so that we have a different lunch and/or dinner every day of the next week. It’s such an integral part of my staying on the healthy track!

For this week’s meal, I’m going to be making Damn Delicious’ Mexican Quinoa. It’s so delicious the way it’s designed that I never have to make any tweaks. So, if you’re looking for a yummy meatless dish, I totally recommend this!!

Mexican Quinoa

Find the recipe here: Mexican Quinoa

Hope you add this into your healthy meal rotation! Let me know how you like it!