It’s been awhile since I’ve posted travel tips and I know there are some new folks reading (hi!) so I thought I would share how I am prepping this morning for a weekend away.

How you prep depends upon where you’re staying. For instance, last weekend we stayed at a B&B so we didn’t have access to a kitchen (and I was told by the inn keeper that they probably could not accommodate me for a vegan breakfast). We did a little research on potential vegan-friendly restaurants for lunch and dinner and I brought cereal, almond milk, and fruit for breakfast, as well as fruit and crackers for snacks.

This weekend we’re staying at a condo in the mountains so we have a full kitchen – we only plan to eat out once – so I’m bringing lots of fun stuff!

Snacks: hummus, crackers, vegetables, fruit

Breakfast: cereal, fruit, fresh juice (I juiced up about a half a gallon of fruits and veggies to take along)

Juice: carrots, celery, beets, cucumber and grapefruit

Lunch: vegan lunchmeat and bread

Dinner: I’m in charge of making a vegan dinner Saturday night for one omnivore, two vegetarians and me. The menu: homemade Cinnamon-Ginger Seitan, root veggies (potatoes and carrots with garlic) mashed in homemade vegan butter and veg-broth, gravy (mix) jacked-up with cinnamon and ginger, and a huge salad (kale massaged with avocados and tossed with dates and Phoney Baloney’s coconut bacon bits).

Wine: Always.

We’ll take a cooler and a market basket, both of which are easy to transport and the basket can accommodate my 4-quart pressure cooker.

What are your road trip travel tips for vegans?

Finally, it’s International Women’s Day!

I shared some encouragement for my women readers on Facebook this morning. Take a look!