Traveling through life with a timer and sneakers

Traveling on the #HMRDiet – Healthy Solutions Style!

When I was on the medically-supervised HMR Diet Program (Decision-Free), I traveled 20+ weekends a year for work. And I blogged about it. I even traveled to Disney World and stayed in the box!

However as I am working to make vegetables and fruit the major portion of my diet, I realized I would need a new approach to traveling on the HMR Diet Healthy Solutions program. So I spent several weeks thinking about this, not only because I knew I would be traveling in March, but also because I needed to find a way to manage my weight during the long summers I teach at residential programs away from home, where I don’t have a kitchen and live in a dorm.

This weekend was the first test of traveling in the box and I wanted to document what I did so I can reflect on it in the future (and maybe help others out too).

I should also add that this week’s homework assignment for our Phase One class was to eat one more entree that our previous highest entree total for a day. In the first week in Phase One in January, I had two days where I ate 5 entrees (and still lost!), so I had to pick my most challenging day and eat six entrees. I’ll write more about that later but I do have to give a special shoutout because it meant I had to pack even more entrees for a three day trip than I had planned, but it actually served to be a very useful tool I might have otherwise not considered because I *didn’t* want to pack tons of extra entrees!

What I packed

So what did I pack for my 3 day trip?

Food:

  • A minimum of 3 entrees for each day of travel (well in this case I packed 13 instead of 9 because I had that special assignment) – most of these needed to be entrees I could eat cold in case plans changed (although I did have a microwave at the hotel and my HotLogic Mini packed). I may switch this to having 4 a day on hand after my experiences this weekend – front-loading with a double-entree for example really made the day a lot easier!
  • 6 packets each of chocolate and vanilla 800s (they travel easier than the 120s)
  • 2 packets of 70s for emergency pudding
  • 2 batches of pudding cookies (divided into 4 snack size bags equivalent to 1 shake each)
  • 3 benefit bars for emergency treats
  • 4 pieces of fruit pre-washed that stand up to the jostling in my backpack
  • 1 carton of blueberries with 1-cup snack bags packed to divided up upon arriving at the hotel (the fact the snack bags have measurements on the side make it easy for portion control!)
  • 15 1-cup baggies of vegetables pre-washed and sliced that could be eaten alone or used as chips to eat the lentil and bean entrees
    • Jicama
    • Cucumber
    • Carrots
    • Celery
    • Snap Peas
  • 1 diet soda can (stored in my BlenderBottle) for an emergency mix-in

Equipment (don’t worry, I don’t use affiliate links! just sharing where I bought them):

  • eBags Crew Cooler – after a lot of research, I settled on this bag with a removable liner. The top portion is where I store tools, the front pouch is condiments and my food journal, the side pockets for bottles (they zip up when not in use), and the main compartment for food. It looks professional, has a loop in back to slip over a roller suitcase, and has an easy to carry shoulder strap.
  • HotLogic Mini – this fits easily in the top pouch of the cooler and is perfect for heating up food while I am in meetings (and in case the hotel didn’t have a microwave).
  • BlenderBottle – Easy to use and clean, I picked one that matched my cooler.
  • Bottle Brush for cleaning the shaker bottle.
  • Travel cutlery for easy dining.
  • AeroLatte Travel Frother – perfect for mixing hot shakes (and soups when I take them)
  • Extra quart-sized ziplock bags. I actually also had travel ice blocks for this trip because we weren’t flying. But I keep extra ziplock bags to make ice packs on the road – getting ice from the hotel or a restaurant – to keep things cold.

I have also successfully purchased fruits and veggies at local spots, like having a bowl of fruit when taking my students for ice cream. But I didn’t want to rely on those options being available.

And yes, I will most likely have food left at the end of the trip. My students and coworkers also enjoyed munching on some of my vegetables when they were hungry so packing more was a great idea!

I won’t get home from my trip until this evening, but so far so good. I have survived a pizza party, an ice cream social, and a number of other temptations. And I haven’t suffered any anxiety about making a decision or not having options when I am hungry. I’ve met my minimums (and then some) and I have rather easily stayed in the box!

2 responses

  1. Kristen

    Great post! I am in phase 2, and have been traveling for work for the past week. I brought some entrees with me, as well as oatmeal for breakfast. I ate 4 dinners out, and was shocked that I weighed one pound down when I returned! I made an effort to get in more steps, but I do admit to one meal of burger and fries….I think that the program is most effective in teaching portion control…thanks for all of your helpful posts!

    March 5, 2018 at 8:07 pm

  2. Pingback: Double the Trouble, Double the Fun, Double the #HMRDiet Entree! | The Healthy Academic

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