Re: Healthy Travel Food
When we have traveled in the past, we took the pancake griddle because it could toast/do an egg/make pancakes/tortilla.
I would suggest shelf stable milk so that you only open as needed and the heat should not affect.
Rice/Quinoa/oats...........those could be done with an instant pot or rice cooker.
Taking potatoes could also be done in the pot.
Will you have access to doing any canning of meats for the non-vegans? If so, it is easy to can chicken or hamburger or stew beef. It could then be added to the pot of rice and beans.
100% juice boxes or bottles to have for a change from just water.
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