Traveling to Asia: Gluten and Dairy free
One of the favorite reasons why I love the Japan Cup is the absolutely delicious food; I adore sushi. But in years past, I wasn't gluten or dairy free, which vastly changes things. I leave for Japan tomorrow and now I have to avoid soy sauce and can't enjoy all those tasty soba noodles. I've done a little research and it seems eating gluten free is nearly impossible in Japan, so I've packed loads of snacks to get me through the long flights and then several days on the ground in Japan. (I also made some homemade muffins and 'granola' bars which aren't included below.)
Not quite all of the above made it into my suitcase because well....I don't want it to weigh nine million pounds. I only took a few of the small olive oil and vinegar squeezes and only enough coconut milk powder and teff for a few days. I also split all of this into two pouches, one for my long day of flying and the rest checked into my suitcase. Here is the total haul:
- Justin Almond Butter
- Coconut Milk Powder
- Lentil, rice and sesame mix
- Mexican Tuna Salad (I promise I won't eat this one on the airplane!)
- Teff (similar to oatmeal except I can't eat oats)
- Corn waffles with salt
- Organic, gluten-free gummy bears
- Tamari (gluten free soy sauce)
- Lots of bars
When I'm dealing with extreme time zone changes and long flights, I really try to stay hydrated. The first thing in the morning, I ingest copious amounts of caffeine. Then at night, I try to get in as much sleepy time teas with chamomile or valerian root. I also just enjoy options.
I head to the airport early tomorrow morning. I'm hoping I've packed the perfect amount of foods...enough to get me through but not too much that I'm bringing any back. Now off to the next adventure!