As I am writing this, I’m in the 36-hour window between two business trips. Somehow, I’ve swung getting 4 business trips this year…all for a position that requires no travel. I still have 2 more to go!
Traveling was less stressful before I decided to get my diet under control. I’m trying to give myself grace while traveling, but it’s hard not to spend a lot of time working out what I should eat. In my everyday life I do all my meal planning for the week at once, so I’m not used to having to think about it during the week and do much better when everything is pre-planned. This just isn’t possible when you’re eating out and on another’s schedule.
For these trips, I’m doing as much research ahead of time that I can. For last week’s trip, I was told ahead of time who was catering each meal, so I used that information to pick out the healthiest options I could. I also pre-planned my airport meal for DIA (smaller airports are proving to be more difficult), so I knew exactly where to go.
I knew that on these trips that food would be available in abundance that I do not need right now, including desserts. I decided to allow myself one dessert for the week, and ate that on the last night. That made saying “no” to the other sweets much easier and less stressful.
For the upcoming week, my schedule is more loose. I’m going to research the local restaurants and find a handful of meals that will work, so that I have options. Something else I’ll be doing on this trip is bringing chia seeds with me…eating differently is causing dietary issues on the other end, so I want to add some additional fiber to my travel diet. I should be able to add the seeds to my breakfast to help myself out.
As much as possible, I’m trying not to stress about food while I travel, as I don’t want food to rule me in that way, either. So far, I’ve been able to enjoy the good food while also keeping it mostly within my usual limitations. I’m okay if I’m not losing my 2 pounds a week during this time, but I also don’t want to gain anything back.