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Dining On the Road

In trying a one-month trial of a gluten-free, soy-free, nut-free, dairy-free diet, I've been understandably overwhelmed by how limited my options are.  I recently was diagnosed with allergies to soy, legumes (including peanuts - who knew they were a legume?!), almonds, cantaloupes, and a host of environmental allergies.  I have been lactose intolerant since I've had Crohn's.  After my most recent flare, which began in November, I have been researching the SCD, yeast-free, and other similar diets - basically cutting gluten and dramatically cutting down on other carbs and sugar.  I'm moving into week 3. 

I started in baby steps - first making a list of foods I can eat based on my food diary and doctor's recommendations, and then supplementing with new discoveries.  When I get discouraged or endlessly roam the aisles of a grocery store, I can pull up my list and zero in on the tried and true.  

Dining on the road is challenging, no matter what IBD/IBS/Celiac diet you may be following!  I highly recommend for any road trips that you bring ample portions of snacks and foods you can eat.  I recently found lots of great sizes of Tupperware at The Container Store (also likely found at Target, IKEA and other similar stores), along with a super cool large insulated cooler that packs down!


By California Innovations:
http://www.californiainnovations.com/coolers/grocery-bag/item/ci-45-can-eco-blend-thermal-tote-blue.html?category_id=78

Research your dining options in advance if possible - there are numerous websites that post reviews and even gluten-free menus, so you know what you are getting into it.  Knowing a staple restaurant, whether Panera Bread or Bonefish Grill, you can research locations and plan your pit stops around it. 

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