So I like to manage things a bit by bringing my own food for the flight.
The bread is always Ezekiel, because its made with sprouted grains, which I love.
It also doesnt get soggy easily, because the slices are really hearty and rough.
Courtesy of Abby Langer
Another sog-free tip: put the tomato slices on in the morning before you go.
Like I said: part art, part science.
I spread the mixture on Ezekiel bread, added sliced avocado and tomato, and voila.
Courtesy of Abby Langer
Whole unsalted nuts
As far as I’m concerned nuts are the ultimate travel snack.
I recently went to Italy, and I brought a huge bag of mixed nuts.
When I got there, I replenished it with a local offeringwalnuts from Turin.
Courtesy of Abby Langer
They were so different than American walnutsbigger and paler, but so good!
Hummus is a great source of protein, and the pretzels are perfect for dipping.
Storebought or homemade bars
Nutrition and snack bars are another go-to for snacking on my travels.
Courtesy of Abby Langer
Theyre another non-perishable food that I bring everywhere and keep in my hotel room for between-event snacking.
Buy them before you leave; theyre super-expensive at the airport!
Packets of nut butters
It doesn’t get simpler than this.
john shepherd
Alongside my whole nuts, I also stuff my carry-on bag with individual serving-sized packets of nut butter.
These have totally saved me from starving on several occasions, and theyre really nourishing and filling.
), or use the nut butter on fruit, bread, or in oatmeal.
Courtesy of Abby Langer
I love how these packets take up next to no space in my bag, too.
A chocolate bar.
Yeah, Im adietitian.
And thats just what I do.
