How to Eat Lectin Free on Vacation

June 18, 2017lectinfreemama
Blog post

We went on our first vacation with a small child in tow–yay us! As if that weren’t hard enough, I’m trying to eat lectin free now, so I planned for every single meal so that I was never caught unprepared and had to resort to delicious, lectin-y fast food.

Full disclosure: We stayed in a deluxe one bedroom apartment style arrangement with a kitchen–a fridge, a stove, and a microwave–that made this endeavor MUCH easier. We also had a car for grocery store runs. But as you will eventually find out, you could do this in a normal hotel room with a mini fridge and a lobby.

Start preparing weeks in advance.

If I had been smart, I would have made an extra meal for an entire week, froze it, then thrown it all in a cooler on travel day. I am not smart (at least not this time), and I tried to make 4 large batch meals the day before we left, which didn’t happen (man did I try, though). I sobbed on the couch about how we never should have planned this stupid vacation, drank some wine, then made an executive decision to leave a day later than planned.

Back in business!

Here is a packing list of all the food we brought with us on this trip:

Dry Goods:

  • 18 blueberry orange zest coconut/cassava muffins
  • a jar of homemade salad dressing
  • mixed nuts
  • a variety of non-cow milk cheeses
  • two cans of coconut milk
  • EVOO and coconut oil
  • baking soda and baking powder
  • spices: curry powder, sea salt, pepper, basil
  • Z “sugar” mix
  • coffee
  • two boxes of Lara bars
  • loaf of bread
  • two cans of coconut milk


  • two bags of baby carrots
  • two packs of Wholly Guacamole mini cups
  • 1 head of cauliflower
  • 1 pack cauliflower rice
  • 1 pack sweet potato noodles
  • 24 millet cakes
  • French butter
  • two large tupperwares of mixed greens salad
  • lunchmeat
  • four packs of Quorn
  • three lbs of grass-fed ground beef
  • three dozen pastured eggs
  • portabello mushrooms

Set for success! Preparation is key! I have a plan for every single meal, and we will never eat out! Not once!

Here is a list of the things we actually ate:

  • half the muffins (before they melted in the sun)
  • some salad (before it wilted in the sun)
  • some millet cakes (before they dried out and fell apart)
  • some nuts (before I realized they were roasted in canola oil)
  • eggs
  • ground beef
  • lunchmeat
  • bread (not me–my kid and husband)
  • cheese
  • butter
  • coffee
  • all the baking items for morning mug muffins

Here is an additional list of things I ate that were not on the planned menu:

  • lots of wine
  • dark chocolate
  • mahi
  • salmon
  • trout
  • flounder
  • shrimp
  • crabs
  • scallops
  • whitefish
  • lobster

You get the idea. Basically, every time we ate out–which was a lot because we’re on freaking vacation and who the hell wants to cook–I tried to order whatever wild caught fish was on the menu with whatever green side they had. It worked pretty well. Highly recommend. I was feeling so good, I got cocky the last couple days and ate bread and grits. No longer cocky.

Here are my take-away tips for setting yourself up for success on vacation:

  1. Make lots of big-batch snacks ahead of time.
  2. Buy lots of compliant snacks in case those prepared snacks go bad/dry out/get eaten.
  3. Bring the ingredients to make the same thing for breakfast every morning. And make it.
  4. Get family pack portions of mixed greens, several different salad toppings, and make a large jar of homemade vinaigrette, and have a salad for lunch every day.
  5. Go out to eat for dinner–go for local, wild-caught seafood and a side of steamed greens.
  6. Bring compliant treats–chocolate, red wine, homemade cookies–so you aren’t tempted to get any there.




  • Marza

    July 7, 2017 at 2:33 pm

    Thank you “Mama”! Those are great ideas. I often feel like I have 2 heads when people watch me hunt and prepare healthy meals. It’s good to be prepared so that you don’t make such a spectacle of yourself eating differently from MOST!

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