Back on the road…

I am traveling again today, and have packed my breakfast in ziplock baggies:

  • 2/3 cups oatmeal plain
  • 3 tablespoons dried skim milk
  • 2 scoops whey protein powder
  • 1 tablespoon cocoa
  • 1 tablespoon cinnamon
  • 1 scoop dried cherries


Add boiling water, and I’ve got breakfast every day!

The NYT Travel Section has a recent article about packing food for air travel. They focus more on  the taste issues of airplane and airport food, but also mention some good quotes:

In general, she added, she tries to stick to a formula of “protein plus complex carbs” for in-flight meals. “I carry raw unsalted almonds with me in my travel bag at all times,” she said, which can be combined with a fruit cup for a healthy snack. “Traveling is so stressful as it is,” she said, “When you don’t eat well, it exacerbates that.”

…Freezing your food the night before can also make perishable items like cheese and meats last longer. Just be sure to season the food more heavily than you normally would, recommends Melissa d’Arabian, the host of Food Network’s “Ten Dollar Dinners,” since your taste buds are duller at 30,000 feet. (The roar of the engines can affect the intensity of flavor, according to research reported last year in the journal Food Quality and Preference.)


Dr John Ellis MD

Board-certified anesthesiologist, with expertise in cardiovascular anesthesia and the implications of obesity and sleep apnea in anesthesia. See for professional information. Dr. Ellis has used the strategies in here to: (1) lose 120 lbs over 18 months, (2) stop all antihypertensive medicines, and (3) no longer need CPAP treatment for sleep apnea.

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