If you're the instructor, why doesn't the meal plan take into account your food restrictions? There are lots of foods that can be prepared for a group that would be safe for you to eat. It doesn't seem fair for you to have to be separated from everyone else or that you end up eating less nutritious food on those long days!
I like their ideas, and would add one further: consider investing in a car adapter/converter for a mini-fridge and/or a hotplate? I think your world would open considerably instead of fighting the inevitable of eating nutbars? lol
Be curious! Health is wealth, I wanna be stinking rich!
I found that most lunch meat also made me sick till I started getting it from the Deli and having them let me read the lable and if it is ok then have them clean the slicer and slice right from the pkg. I find the best way to get lunch meat to hold is to freeze it and then lay it out the night before. As suggested the cooler is a great idea. I got a soft side cooler on wheels and then use another soft side inside that for my meat. I freeze my water bottles and they make great ice for my other items.
current weight: 214.0
Fitness Minutes: (439) Posts: 368 11/27/07 12:01 P
Can you not pack a small cooler with items in it: rice salad, potatoe salad, cold chicken, yogourt, cottage cheese, cheeses, pickles, GF crackers etc? If you don't have a cooler, invest in one for yourself. It will be well worth it. Then you could also have a bottle or two of water, some juice etc also.
I am the instructor for an indoor drumline that rehearses 14 hour days on the weekends. We provide the members food, but I cannot eat on the meal plan due my Celiac Disease. Unfortunately, there is no microwave and no fridge, so my usual foods (yogurt, fruit, etc.) don't hold well.
On cool weekends, I can keep things in my car, but it gets too warm for lunchmeat to hold (and I find most lunchmeat makes me sick). I dread another year of eating Lara Bars in place of meals all weekend. Does anyone have any good ideas/recipes for shelf-stable food?
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