We tend to do a lot of travelling in the Summer. Usually just short road trips, but being gluten-free and dairy-free still requires planning on short travels.
We recently spent a lot of our week away at the beach and it was so much fun! The kiddies loved being by the water, playing in the sand, and swimming the days away.
I decided to share some of my traveling tips with you – it’s not easy traveling with allergy kids and adults. Makes for some serious planning and packing!
There’s also a recipe below for kale chips. Have you tried them yet?
Summer Holidays With GF and DF Kids
1. Plan ahead – Make a list of food items you will definitely need! We always bring gluten-free bread, crackers, dried pasta/quinoa, nutritional yeast, avocado, and at least 1 container of almond milk. We bring enough bread and almond milk to get us through the first few days (sometimes the entire trip if we’re not going to get to a store that stocks our necessities). I like to make some Walnut Pesto to bring along too. A power food for sure!
2. Determine what you will need for the road trip – Unless you want to stop for fast food salad and fries, make sure you bring lots of snacks for the road. We always bring crackers and almond butter, wraps or sandwiches, cut up veggies, fruit, nuts, and our water bottles. Bring a few treats for those moments, you know the ones. We usually bring some nacho chips and usually something sweet for the kids. I like to bake a batch of cookies before we go and bring those along too.
3. Ask your host/hostess to stock a few items for you – If you’re staying with friends or family, don’t hesitate to ask them to pick up a couple of items that you can’t travel with. We were arriving just in time for a birthday party so I knew there would be gluten-filled and dairy-filled treats. To avoid post-travel meltdowns, I asked my sister-in-law to pick up some dairy-free ice cream. She was more than happy to help us out and even asked if there was anything else she could pick up.
4. Find out where the local health food store is located – You could even check out their website before arriving, or call to see if they stock any of the items you always use. There was actually a health food store in the town of 2,000 that we stayed in. Us health food nuts are everywhere! Personally, I love hitting up health food stores. It’s fun to browse for new products! We also locate a couple of restaurants that will be suitable. I usually use twitter or google to find some good restaurants that will cater to our needs.
5. Bring a couple of your easy go-to recipes – Pete and I always do some cooking while we’re at other people’s houses. It’s one way to make sure we get a healthy meal and it’s our way of saying thanks to our hosts for putting up with all of our stuff (we usually bring a big bin of food). This time we made Pete’s veggie pasta and my Chocolate Pudding. Pasta is an easy one because you can make one pot of gluten-free pasta or quinoa and one pot of regular pasta. I also made some kale chips while we were there – it’s kale season up here! I’ve included my recipe below.
The most important thing I will tell you is try to relax! If you’re stressed and worried about the trip, everyone else will feel it and you won’t enjoy yourself. The more you travel this way, the more you get used to it!
Below you’ll find my recipe for kale chips. There are a lot of recipes out there so pick one to start with. Every time you make them you’ll tweak it a little bit, and eventually you’ll have your own recipe. If you’ve never had kale chips before, you must try these! It’s kale season where we live so we’ve been eating a lot of kale chips. Nothing wrong with that!
She Let Them Eat Cake’s Kale Chips
8 cups de-stemmed and ripped kale (tear into bite-sized pieces)
4 tablespoons extra-virgin olive oil
3 teaspoons coarse or fine sea salt
small handful of nutritional yeast
sesame seeds for sprinkling (optional)
1. Preheat the oven to 375 degrees F.
2. Wash kale and tear into bite-sized pieces (you could also use swiss chard). Make sure your kale pieces are dry after washing.
3. Divide olive oil between 2 baking sheets and sprinkle with half of the sea salt (2 tsp) and the nutritional yeast. Spread oil and salt around the tray (the entire tray should be well coated with oil so you may need to add more).
4. Place kale on the baking sheets. Using your hands spread the kale pieces into the oil and salt to coat kale (some people call this massaging the kale). Once the kale is coated, spread the pieces out so none are touching. You can’t crowd the kale or some pieces won’t get crispy.
5. Sprinkle with remaining sea salt.
6. Bake for 12 minutes at 375 degrees. Remove from oven and sprinkle with sesame seeds. These babies will disappear quickly. Trust me.
You can also find this recipe and many more ‘slightly indulgent’ recipes at Simply Sugar and Gluten-Free