6 Tips to Prepare for Traveling with Food Allergies

One of the best things about traveling is the good food! It doesn’t matter if you’re going to a big city with lots of food options or camping where you bring your own–you do have to do some pre-trip food planning. Here our my top tips for planning ahead and traveling with a food allergy.

  1. Determine where you are staying and if there will there be a kitchen, a fridge, or appliances.

  2. If it doesn’t have any of these things, make sure to pack snacks you can eat that are non-perishable, like dried fruit.

  3. Prior to your trip, investigate restaurants in the area you’re traveling. Call ahead and ask to speak with the chef. This will save you major headaches and hunger pains later.

  4. Don’t be afraid to pack more snacks than clothes!

  5. Find where the closest grocery store is to where you’ll be staying.

  6. Pack your own water bottle–this will keep you hydrated, as well as prevent you from purchasing drinks that might not fit your food allergies.

What are your travel tips? I’d love to hear them! For me, my first trip after my food allergy diagnosis was really difficult. I came home after the trip and just crashed, because the trial and error that my body had to go through was exhausting. Each trip since then has been better, but it’s not perfect.

These tips are what I have found that gives me success, but the biggest tip that is not on that list is crucial in case of emergency: wear a medical bracelet, bring an Epi Pen, and make a list of all your allergies, emergency contact information, and doctor. Take care of yourself, and have fun while traveling!

By | 2018-02-24T22:21:12+00:00 June 28th, 2017|Categories: Blog, Food Education, Travel|0 Comments

About the Author:

At Mary Lee Kitchen, we believe that what we eat matters. Each of us has the right to know what is in our food. Over the years the food industry has negatively impacted our health and well being. This has caused the rise of food allergies, food sensitivities, rise in child obesity- which are just a few of the harmful side effects of the food manufactures created. It is time for us to implement change. I am a food artisan that creates allergy free products that are made in a sustainable way. Through my own experience with rare food allergies, I have learned how to cook in a way that is inclusive for all diets. Through food education, recipes, and products I support the gathering of all people around the kitchen table.

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