Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

First time traveling for a soccer tournament..food?

desirun

Recommended Posts

desirun Explorer
desirun
Posted

I need help, my 13 y.o. daughter is 9 weeks post diagnosis, still feeling icky, but wants to travel and play in her 3 1/2 hour away soccer tournament this weekend in Indianapolis..ugh. We'll hit the road Friday and head back Sunday afternoon. Our hotel will have a microwave and small fridge. The team has planned a meal out at Buffalo Wild Wings and other buffet type dinner/lunches. My daughter won't be able to eat from any of these places. 

I'm stressed about what food to pack and prepare.  Should we bring gluten-free food to the restaurant/buffet meals so my daughter can sit with her team? Should I buy a cheap toaster oven to make food in? 

New to the travel aspect! Thank you for any tips! Stressed...

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


cyclinglady Grand Master
cyclinglady
Posted

The trip will be easy!  What will be hard is for your daughter to learn to participate without eating everything.  It depends on the restaurant, but many health codes prohibit bringing in outside food.  When that happens, I usually head out to my car and quickly eat while everyone else is eating (think Girl Scouts).  I might sneak in a treat to munch on and I order a drink to fit in.  

Invest in a good five day type cooler.  The kind used for camping.  Refill ice from the hotel.  Pack meals that are easy to reheat or just eat cold.  You can always find a grocery store for a quick snack or in case you forget something.  When out with the Scouts, I often heat my chili or soup at the hotel and store in a thermos for Lunch.   For dinner, I pack a salad with chicken, something cold.  I pack boiled eggs and lots of cheese sticks.  Bring a favorite gluten-free cereal.  Usually you can find items on the breakfast buffet like yogurt.  Bake some yummy cookies, brownies or cupcakes and freeze in advance if you do not want to bake the night before.  Slice and package individually.  Share these with the whole team or buy Skittles or other candy to share.  She will not feel so left out then.  

Best to sit down and plan her favorite foods and what can be easily reheated.  This is so doable.  Look at camping sites for tips and ideas.  You will have tons of fun!  

Ennis-TX Grand Master
Ennis-TX
Posted
2 hours ago, desirun said:

I need help, my 13 y.o. daughter is 9 weeks post diagnosis, still feeling icky, but wants to travel and play in her 3 1/2 hour away soccer tournament this weekend in Indianapolis..ugh. We'll hit the road Friday and head back Sunday afternoon. Our hotel will have a microwave and small fridge. The team has planned a meal out at Buffalo Wild Wings and other buffet type dinner/lunches. My daughter won't be able to eat from any of these places. 

I'm stressed about what food to pack and prepare.  Should we bring gluten-free food to the restaurant/buffet meals so my daughter can sit with her team? Should I buy a cheap toaster oven to make food in? 

New to the travel aspect! Thank you for any tips! Stressed...

I am going to add on to cyclinglady great advise. I like to also bring my own baked goods with traveling so I can "Treat Myself" since I can not eat out when doing it (I have other issues like a corn allergy etc so eating out is much more limited). I take Nordic ware microwave cookware like omelette maker, cooking bowls, the round grill plate (MAKE sure you get the splatter cover that fits over it), steamer etc. SO I can cook, grill ,steam my meals in my hotel.  When going on long conventions I also bring a griddle for stir fry, french toast (julian bakery bread dipped in beaten eggs, nutmeg, cinnamon, almond milk mix) etc. I treat it as a time to camp/picnic. OH and look up JAX Packs for meal prep boxes these are great for packing meals to go on the road. FOR emergency ALWAYS keep a protein bar like Julian Bakery, BuuFoods, Kind etc in your purse, glove box for meal. And nuts, seeds in bags make for great snacks, check out Nuts.com and Open Original Shared Linkfor snacking options. You can even candy them, or make your own mixes. I love gerbs pumpkin seeds for munching and they all fit well with sports.

  • 5 weeks later...
desirun Explorer
desirun
Posted
  • Author

Soccer tournament went great. Thanks for your tips and support. Excellent suggestions that helped.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. trents
      - trents replied to alimb's topic in Coping with Celiac Disease
      1

      How to keep water down?

      Get someone to take you to the local ER and get some IV fluids on board. You already are or are at risk for serious dehydration. If you have no one who can transport you or you are too weak to make the trip in a car, call 911.
    2. alimb
      - alimb posted a topic in Coping with Celiac Disease
      1

      How to keep water down?

      Hi, I don't know if this is the right topic, but I've been glutened and I'm having a horrible time trying to keep even a sip of water -or any liquid- down. I've gotten to the point of which I'm having dry-heaving episodes because there's nothing left to vomit, and it's incredibly painful and I'm so weak and lightheaded as a result. If I try even taking the...
    3. Jefferson Adams
      0

      Gluten-Free Maple & Bacon Glazed Brussels Sprouts

    4. PixieSticks
      - PixieSticks replied to PixieSticks's topic in Super Sensitive People
      2

      Working in a kitchen with gluten?

      Hi yes! I was diagnosed 10 years ago through a biopsy. I’ve been gluten free ever since but no one I’m around is gluten free. I sometimes wore a surgical mask in the kitchen. but I believe particles were still getting through. I’ll definitely look into n95 instead. thanks for the reply.
    5. BoiseNic
      - BoiseNic replied to BoiseNic's topic in Dermatitis Herpetiformis
      11

      Skinesa

      Ya I used to react to iodine, but it doesn't bother me anymore after strict adherence to a gluten-free diet for many years now. I am happy to report that for the first time ever in my life, a probiotic formula is not making me break out, but actually seems to be helping. The strains in this formula have been specifically tested to help with skin issues. It...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      126,549
    • Most Online (within 30 mins)
      7,748
    Lou Ann
    Newest Member
    Lou Ann
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      120.9k
    • Total Posts
      69.5k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • trents
      How to keep water down?

      By trents · Posted

      Get someone to take you to the local ER and get some IV fluids on board. You already are or are at risk for serious dehydration. If you have no one who can transport you or you are too weak to make the trip in a car, call 911.
    • alimb
      How to keep water down?

      By alimb · Posted

      Hi, I don't know if this is the right topic, but I've been glutened and I'm having a horrible time trying to keep even a sip of water -or any liquid- down. I've gotten to the point of which I'm having dry-heaving episodes because there's nothing left to vomit, and it's incredibly painful and I'm so weak and lightheaded as a result. If I try even taking the tiniest sip of water, doesn't matter how long after I vomit, I start feeling nauseous and I no longer have the energy to try fighting keeping it down. Is there anything I can do to try keeping it down? I've taken prescribed zofran and dicyclomine already.
    • PixieSticks
      Working in a kitchen with gluten?

      By PixieSticks · Posted

      Hi yes! I was diagnosed 10 years ago through a biopsy. I’ve been gluten free ever since but no one I’m around is gluten free. I sometimes wore a surgical mask in the kitchen. but I believe particles were still getting through. I’ll definitely look into n95 instead. thanks for the reply. 
    • BoiseNic
      Skinesa

      By BoiseNic · Posted

      Ya I used to react to iodine, but it doesn't bother me anymore after strict adherence to a gluten-free diet for many years now. I am happy to report that for the first time ever in my life, a probiotic formula is not making me break out, but actually seems to be helping. The strains in this formula have been specifically tested to help with skin issues. It is gluten and dairy free also. 
    • knitty kitty
      Feeling ill

      By knitty kitty · Posted

      @Whyz, I take a combination of Thiamin (Benfotiamin), B12 Cobalamine and Pyridoxine B6 for my pain and headaches.  Really works well without hurting the digestive tract.  Riboflavin B2 also helps with migraines.  Most newly diagnosed people have vitamin and mineral deficiencies.  Check with your doctor and nutritionist.   If you follow the updated gluten challenge guidelines, you can wait until two weeks (minimum) before your appointment, then eat lots of gluten, like six slices of gluten containing bread or "name your poison".   Here's the Updated Gluten Challenge Guidelines: Recommended intake of gluten should be increased to 10 grams of gluten per day for at least two weeks. Or longer. While three grams of gluten will begin the immune response, ten grams of gluten is needed to get antibody levels up to where they can be measured in antibody tests and changes can be seen in the small intestine.   Keep in mind that there are different amounts of gluten in different kinds of bread and gluten containing foods.  Pizza crust and breads that are thick and chewy contain more gluten than things like cake and cookies.   References: https://www.beyondceliac.org/celiac-disease/the-gluten-challenge/ And... Evaluating Responses to Gluten Challenge: A Randomized, Double-Blind, 2-Dose Gluten Challenge Trial https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7878429/?report=reader  "In our study, limited changes in Vh:celiac disease (villi height vs crypt depth - aka damage to the small intestine)  following 14-day challenge with 3 g of gluten were observed, in accordance with Sarna et al.  While the 3 g dose was sufficient to initiate an immune response, as detected by several biomarkers such as IL-2, the 10 g dose was required for enteropathy within the study time frame. Based on our data, we would suggest that gluten challenge should be conducted over longer durations and/or using doses of gluten of ≥ 3 g/day to ensure sufficient histological change can be induced." Keep us posted on your progress!
×
×
  • Create New...