…or how I went on vacation and lost 3 pounds.
My wife THM Coach On-Plan Jan and I took our first vacation since the COVID-19 lockdowns recently. This vacation represented a specific challenge for us because we had committed in January to stay on-plan for 100 days. Our vacation started on day 81 of that commitment so we had to ensure we were keeping on-plan despite the challenges traveling might bring to that equation.
One of the keys elements in our on-plan vacation was ordering snacks in advance to make sure we had some alternatives handy when we were out of other options. Here are the things we ordered to have with us for this trip. *
We also made sure that we had a refrigerator available at the hotel and we packed the cookies and bars last just to make sure we could keep them cool.
When I was introduced to THM 6 years ago airports were brutal. I “might” find some cheese sticks and some peanuts, but other than picking the croutons off an occasional chicken Caesar salad I didn’t have much to work with. Now there are a lot of low-carb snacks and options.
We got what I affectionately call a cheese meat platter. I know there’s a fancy French word for that, but I come off like Pepe Le Pew when I try to say it out loud and On-Plan Jan doesn’t appreciate that. The only downside was the extras that were neither cheese nor meat. This particular snack came with Ritz crackers and grapes. No crackers obviously, and I try to avoid cross-overs so the grapes were out as well, but cheese and meat were good.
Late Night Check-In
This is the one thing we weren’t really “prepared for”. With all of my veteran travel, I knew it might be hard to find a restaurant when we landed, but I verified the hotel had a kitchen so I figured we could get something despite the late arrival. Turns out with COVID-19 the kitchen shut down early. While I’m in sales, I lacked Tommy Boy’s ability to get the fryers turned back on so we were stuck with a salad. It was good and on-plan, but not exactly what I was looking for.
Pro-tip: While waiting for your bags or ground transportation, call ahead to the hotel to verify you can eat there or get suggestions of what might be open nearby that will help you stay on-plan.
While the hotel didn’t have free breakfast they did have options. Three different on-plan egg dishes allowed the substitution of a fruit cup for the potatoes or bread. Unfortunately, the fruit was mostly melons, pineapple, and grapes with a few blueberries. That made two of the three egg options a cross-over if we ate the fruit. I left that on the side, preferring to keep my “S” meals an “S”.
They also had an option for just plain oatmeal. This is where some of our preparation came into play. We had Trim Healthy Bar – Chocolate Brown