Wolfbaxter Posted September 22, 2014 Share Posted September 22, 2014 I'm on day 7 of my first whole 30. I'm also on day one of a 30 day business trip. I'm staying at a hotel with a kitchenette (microwave, fridge, two burner stove but no oven). Today I stocked up on provisions at Whole Foods to make my meals. I had planned on relying on compliant deli meat/sausages and veggies with guac as my lunches, but today I feel like I'm on a sodium overload. It seems like the deli meat and the pre-made guac (wholly guacamole) is likely the culprit. When traveling how does everyone monitor and balance their sodium intake while still enjoying flavorful meals? I got myself some ground beef, mushrooms, carrots and other fruits and veggies to cook dinners and I'm going to try to make extra to have leftovers for lunch but I can tell that the sodium is going to be a challenge for me when I need something quick and still compliant. Link to comment Share on other sites More sharing options...
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