Will you be driving or flying? Has your manager been doing the constant travel thing for a relatively long time, or is he fairly new to it, too?
I spent 6 years of being on the road for up to 6 weeks at a time, and there are definitely tricks needed to survive this kind of life!
If you're driving, then I strongly recommend investing in one of those travel coolers that can be plugged in to 12V in the vehicle and in to 120V in the hotel room. You can stock it with your favorite breakfast and snack foods on the weekend and have it ready and available for you wherever you stop. I also recommend that you stock a small container with some cutlery, a good knife, a small cutting board, and some of the plastic re-useable containers to use as dishes while on the road. A dishcloth and small container of dish soap goes in here, too. My cooler was the type with wheels and a handle, and I stocked it with yogurt, veggies, fruit, and enough cooked meats to last for 3 days. My container of dishes was strapped to the side of it. I would hit a grocery store to re-stock, and always had left-over meats from restaurant meals to keep the protein up. Since you like to be quite high on protein, you might find that you'll want to order an extra steak or chicken breast or whatever "on the side" during restaurant meals and bring it back with you. Ordering an appetizer plate of blackened steak would work quite nicely for that. as would ordering the 20oz prime rib instead of the 12oz you're really going to eat.
If you're flying, then try to set up the standard right from the start that you always get hotel rooms with a fridge, and work out with your manager how to get to a nearby store to stock it. You'll still need the container with dishes, so make sure it's small enough to fit comfortably in to your luggage.
Lunches were always with clients, and most often in meetings hosted by my company (I feel you on hating those catered sandwiches). I started recommending different things to be catered, and found that there were usually good Vietnamese, Korean, and Thai places that had some really healthy and tasty menus at prices better than the sandwich joints. The general consensus of my clients was that they loved my meetings because they knew they'd always have good food that was different than what anyone else bought! It took a little extra work at the beginning to track down suppliers in each city I was in, but proved to be well worth it over the years. I will admit that there is one place where I often did use a sandwich place, though --- this caterer agreed to have "assemble yourself" sandwiches, and supplied an array of freshly-baked breads, real sliced meats, a large variety of veggies, huge salads with side dressings, and a large fruit plate. Again, this made it really easy to have a tasty and healthy lunch. Side benefit was that the meals I provided didn't cause the usual "carb crash" after lunch, so I actually had people still perky and paying attention in the afternoons!
Continuous dinners in restaurants can be a challenge, especially when you're not the one choosing. If your manager is newer to the travelling, then he may still be in the mode of going out to different high-end restaurants and wanting to indulge in large, fancy meals that he wouldn't normally get at home. If he's been at it for a while, then he might be tired of that drill (it's amazing how quickly restaurant food starts losing its appeal), and open to some suggestions for lighter fare. My dinners were most often with clients (if not, then I'd eat out of my cooler!), but most of them had spent enough time in restaurants that it was no longer a treat. What we often ended up doing was ordering a bunch of appetizers instead of entrées, and a soup or salad each, which allowed each of us to have a good assortment of foods to choose from. It's easy to have a tasty, healthy meal from an assortment including a veggie tray, a fruit and cheese tray, a plate of shrimp, a plate of blackened steak, a plate of chicken wings, a nacho plate, and usually a plate or two of whatever is the local specialty. I found that often Japanese, "fusion", Indian, and Mediterranean restaurants were ones that had great selections and weren't places that my clients generally went to, so were considered more of a "treat" for them instead of the places they'd been to more often.
One thing that you might consider is to share your health goals with your manager and whatever clients you are out with. You'll find that they either have similar goals, or are usually too embarrassed to admit that they don't, and will quite happily fall in with whatever suggestions you make that are in line with your goals. I had a few clients in different cities where we never actually met in an office --- our meetings were held while walking around the local parks (I'm old-fashioned, so carried a paper notebook and pen --- they made notes on their phones), and ended up at local fusion restaurants that had wonderful, healthy choices.
I found that an array of resistance bands were a great help while on the road --- adding them to the dumbbells allows you to minimize the dumbbells needed while maximizing your workout, and they're really easy to fit in to your luggage.
Good luck, and remember to have fun!
Start weight: 240 lbs
Goal weight: 155 lbs (reached March 7, 2014)
Afraid of a colonoscopy? Believe me - they are much less frightening than surgery and chemotherapy.
Colonoscopies allow polyps to be removed before they can become cancer, or let cancers be found before they are too widespread. If you are 50 or older, or have any symptoms, please don't let fear stop you from covering your butt.
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