Anita - Flight Attendant
I’m always flying around with my job and have had to learn over the years how to eat plant based while traveling so much, without spending a fortune on the airport food. I’m usually away for 4 days at a time and then I’m home for two days. I block time out on the day before a 4-day trip to prepare food to bring with me. I take a big insulated travel lunch box full of pre-made meals in containers. I’ll bring anything from pre-made salads, fruit salads, pasta dishes with veggies and a flavorful marinara, sweet potatoes with salsa, mashed potatoes, avocado toast, oatmeal packets, soups, chickpea stews with rice, 3-bean salads, veggie mixtures that I can put inside wraps, veggie burgers that I can heat up in the hotel, and lots of fruit. I snack on grapes, blueberries, oranges, and apples throughout the day. I drink green tea everyday, too. I’m not big on dessert, but whenever I get a craving I make my own ice cream out of frozen bananas and berries.