StuffIMakeMyHusband Posted October 16, 2012 Share Posted October 16, 2012 I am flying cross-country, including a 2 hour layover. I have a nice insulated bento box, specifically this one: http://amzn.to/tIItVi . It can carry hot food OR cold food, but not both (if I pack a mix of hot and cold items the hot items warm the cold ones and it gets gross). I'd prefer all cold items It could be one meal or multiple "mini meals" but I'd like for the overall composition of protein/veg/fat to fit the ISWF meal planning template regardless Plane-friendly, i.e. nothing stinky I eat pretty low carb. So no sweet potatoes, only small amounts of low-sugar fruit like berries, and the only squashes I eat are pumpkin and spaghetti squash. Any ideas? Link to comment Share on other sites More sharing options...
gatork Posted October 16, 2012 Share Posted October 16, 2012 What about slices of turkey or pieces of chicken, plus some avocado, so you can wrap up little turkey/avocado warps, and some fruit? on the side (I was going to suggest hardboiled eggs, but if I smelled hardboiled eggs on a plane I would not be pleased, haha.) Link to comment Share on other sites More sharing options...
StuffIMakeMyHusband Posted October 16, 2012 Author Share Posted October 16, 2012 I was going to suggest hardboiled eggs, but if I smelled hardboiled eggs on a plane I would not be pleased, haha. Hehe, yeah I had the same thought...especially given that lately I've been drizzling my boiled eggs with anchovy dressing Link to comment Share on other sites More sharing options...
gatork Posted October 16, 2012 Share Posted October 16, 2012 Just saw this post - uses paleostix and dried mangos! (I have no idea if either is actually Whole30 compliant, but at least an inspiration for a meal/snack!) Link to comment Share on other sites More sharing options...
Susan W Posted October 16, 2012 Share Posted October 16, 2012 Beef jerky is a travel must for me. It also doesn't need to be kept cold or warm. You can order Paleo Packs from this website. I prefer my own home made beef jerky, but these would be handy for travel. www.stevesoriginal.com Link to comment Share on other sites More sharing options...
Xandra Posted October 16, 2012 Share Posted October 16, 2012 Somewhere I saw roasted beet sticks wrapped in prosciutto. Those should keep cold pretty well. Link to comment Share on other sites More sharing options...
StuffIMakeMyHusband Posted October 16, 2012 Author Share Posted October 16, 2012 Beef jerky is a travel must for me. It also doesn't need to be kept cold or warm. You can order Paleo Packs from this website. I prefer my own home made beef jerky, but these would be handy for travel. www.stevesoriginal.com What marinade do you use for homemade jerky? I've never made it without soy sauce/sugary stuff/alcohol/etc...would love a great W30 jerky marinade! Link to comment Share on other sites More sharing options...
Susan W Posted October 16, 2012 Share Posted October 16, 2012 I usually take a top round and have my butcher slice it for me 1/4 inch thick. Then I marinate it in coconut aminos and any spices you may like. I am fond of hot and smokey, so I use a little sea salt, pepper, smoked parika and ground chipotle chili. I started with this recipe and just sort of add what I want in the moment. http://beta.primal-palate.com/recipe/beef-jerky/ Link to comment Share on other sites More sharing options...
StuffIMakeMyHusband Posted October 17, 2012 Author Share Posted October 17, 2012 I usually take a top round and have my butcher slice it for me 1/4 inch thick. Then I marinate it in coconut aminos and any spices you may like. I am fond of hot and smokey, so I use a little sea salt, pepper, smoked parika and ground chipotle chili. I started with this recipe and just sort of add what I want in the moment. http://beta.primal-p...ipe/beef-jerky/ Yum, thank you! I think I will do half like that, half marinated in the stir-fry sauce from Well Fed Link to comment Share on other sites More sharing options...
slc_melissa Posted November 1, 2012 Share Posted November 1, 2012 I have also been experimenting with dry rubs for beef jerky, which also turns out really well. I use a lot of combinations of garlic, cumin, salt, pepper, and sometimes coffee. Or chili powder. Wet marinades I have used with success: Pineapple juice and coconut aminos, with some ginger. Whiskey and coconut aminos. (I have also used tamari sauce on occasion.) Link to comment Share on other sites More sharing options...
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