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Sarah B

Kayaking Spring Break Trip

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For spring break this year I am thinking of going on a kayaking trip off of Florida. I haven't traveled since I got diagnosed with celiac so I'm nervious about the food. I know that we will be traveling from one small island to another and camping at each one. I'm not sure how close we will be to a store when we are there. When I talk to my friend who is leading the trip I will pry a little more about those things.

What are some good food that I can bring that does not need to be cold for to long ( I don't know about coolers) and can be stored easily. There will be grills (or at least fire) to cook the food on. What are some good snacks that I could bring?

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Hey Sarah,

I'm from Canada, so the brands might not be the exact same, but I love to travel or go on rad trips. I always bring a bunch of fruit, kettle potato chips and safe rice crackers. For something more filling in case I can't find a safe meal I like tasty bite indian meals. They come in a little pouch so you can throw the whole pouch in boiling water and then you don't have to worry about any cross contamination on the pots and pans they use. There is a lentil one that is dairy free and has a ton of protein and iron. I am super-sensitive so I'm pretty sure these things are all gluten-free.

I also like to bring my own sponge because I got super sick years ago after washing gluten-y pots and then washing my dished with the same sponge. I don't know how sensitive you are so I'm not sure if that would be a concern for you or not.

I want to go on a gluten free trip!!!! But Bob's and Ruth's is so expensive :-(

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Whoops, I meant I love to go on ROAD trips. I mean they are also rad, but I meant road ;-)

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I do both kayaking and backpacking. Here are some of the items I take with me.

For hiking:

Pepperoni - Make sure it's gluten-free.

Baby carrots

Nuts and dried fruit

Bakery on Maine cereal which I treat as trail mix

Cheese - Individually wrapped ones keep better

Glutino granola bars or Lara bars

Rice or nut crackers

The pepperoni keeps quite well for a few days, at least in my climate. In Florida, I would consider taking precautions to keep it cool......chill pack?

For an evening meal, I bring Lundberg Risotto packages. I just boil them in water and add pieces of my pepperoni.

For liquids, I carry water only.

For kayaking, I don't have to be as careful about the weight or bulk, so will take other luxuries.... e.g. juice packs, fresh fruit, bag of chips, gluten-free beer :-).

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I also take the turkey pepperoni with cheese & crackers for mini sandwiches. Also sliced apples & peanut butter.

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Whoops, I meant I love to go on ROAD trips. I mean they are also rad, but I meant road ;-)

I thought we might be kindred spirits and you were speaking my language :P

Trail mix is fab. High calorie, high protein, keeps you energized for a long time. Trail mix is wicked rad ;)

:lol::lol:

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You need to assume that anyone else's grill will be cross contaminated, and bring some foil to wrap your food in if you use it.

First, if you are coming from out of area, I would google gluten free and the name of the nearest city/town near the destination. Then I would get on google maps and yelp and review the shopping opportunities, or lack of.

Then check out the traveling section about what foods can go on carry on luggage vs. have to be put in checked luggage, if you are flying.

Also, test out your body and see how it performs exercise - wise on what sorts of meals/snacks right now. The main thing is that you are eating stuff you know you can handle. Then, no worries ! I eat higher fat and lower carb than my husband, and this means that if he ate the same thing I did recently, he will crash and burn faster unless I make sure he is carrying a snack BEFORE we start out. I also will be doing some snack and water loading right before exercising, because I don't like trying to eat a great big heavy meal and then moving, but I may not have eaten a perfect meal several hours ago that will take me six hours to burn through. The last thing I want to do is to metabolically fry out my spouse, I did it once on a hike and by golly, I make him eat a freaking carb now before we start, (while I might be better on peanuts) besides carrying the Lara Bars or whatever.

I will bake some of what I call traveller's waybread which is gluten free and made up of a lot of nut and seed meals and has a lot of olive oil and maybe some honey or agave. I do this in a small cast iron skillet to start, then finish it off under the broiler. I grind almonds in the blender as the base gluten free meal, then add amaranth flour, maybe some sorghum flour, cooked millet, sunflower seed, etc. The almond/amaranth does not go as moldy fast as other combos, especially if it is toasted. That and a chunk of cheese and some gluten free salami or pepperoni and it's going to suit me better than rice.

You can also make gluten free pancakes out of buckwheat, potato starch, and chickpea flour, which can be done in a skillet over a fire. If you pre mix the dry ingredients and then just add water and vinegar, they can also be used as a flat bread, and they would be higher protein than rice flour. http://www.grainfreeliving.com/pancakes/83-buckwheat-qbreadq-for-one I have been grinding toasted buckwheat since each large pancake takes just a tablespoon and a half, and the stores here only carry the whole bw seeds, besides the potato starch and chickpea (garbanzo) flour.

LOL, I just looked at this thread again and couldn't find my reply. Had it on another window and never hit "post." :rolleyes:

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