I'm looking for suggestions for LCHF foods or meals that can be easily eaten from a hotel room or backpack. I recently got back from a work trip and out of the fifteen meals we ate, I ate twelve of them out of the food I had brought or bought at a grocery store. I did eat out at restaurants three times—sticking to salad with meat and a vinegarette dressing each time, checking and double-checking my allergies against ingredients and food preparation with the staff, and still had an allergic reaction after eating out one night, which illustrates why I tend to avoid restaurants. Expensive, stressful, and not worth the risk.
For this trip I brought beef jerky, chocolate, tuna fish, coconut oil, dairy-free spread, homemade low-carb bread, coconut yoghurt, homemade nut and seed mix, chia seeds, cocoa powder, cinnamon, vanilla extract, and almond milk. I also bought some apples at a grocery store and got a few hard-boiled eggs at the hotel's breakfast buffet (I won't eat anything else from a buffet as I have no idea what's in it or how it's been prepared). The beef jerky, chocolate, and almond milk were all not the best becasue they had added sugar, but I've since done some research and I think there are some allergy-safe and sugar-free versions I can order before my next trip. The coconut yogurt did not hold up well at all to being unrefrigerated with ice for a day of travel (plus tossed around in checked luggage on the plane), so I ended up throwing it out.
I was thinking that in future, if my hotel has a fridge and microwave and I can get to a store, I could buy some veggies, lettuce, eggs, and balsamic vinegar and olive oil and have a pretty decent salad and cook the eggs in the microwave. And maybe there's a way to cook meat as well with the microwave. I've been thinking of getting a small 0.5 L kettle and a small foldable cooler so that I will always have some means of storing food and cooking. But then, microwaves and fridges seem to be getting much more common in hotel rooms, so maybe this is something I don't need to worry about.
This trip was a huge success for me. It's the first time I've managed to bring foods that were good for both my allergies and diabetes. I got home to find that my blood sugar was an average of 7.4 mmol/L (and that's including one massive spike to 23.6 mmol/L when I did eat a high-carb lunch on the way to the airport) and a standard deviation of 3.0 mmol/L with 51% of readings in range. Room for improvement, but not bad for a trip that involved changes in activity level, high-stress days, a variable schedule, and of course the food challenges. I'll be doing a lot of travelling over the next six months, staying in both hotels and dorm-style accommodations, so I'm hoping to build on the success of this trip.