For a while I traveled for work quite a bit. I really got tired of eating out all the time, so I came up with a system and some recipes for the minimal kitchen (small refrigerator and microwave). I am not really a fan of microwave cooking, but when that’s all I have, I’ll make the best of it. I figure what I’m exposed to by restaurant cooking is as bad, if not worse, than microwave cooking.
I always bring essentials with me:
- A few paper plates and bowls (I won’t use Styrofoam)
- A few paper towels
- Plastic silverware (if I’m flying and checking bags, I bring a small knife and wine opener, of course)
- Can opener
- My travel pantry: granulated garlic, cinnamon, Italian spices, crushed red pepper, salt and pepper
- A few plastic bags for leftovers that I sometimes get from the vegetable section when I grocery shop
If I’m flying, I make my grocery list while I’m on the plane.
If the grocery store has a salad bar, it’s a great place to pick up some ingredients for your hotel room cooking.
Butter and cream cheese are usually available at hotel breakfast bars.
While I’m actually in route to my destination, I’ve found the best things to carry along to eat that are not perishable, not messy, and easy to pack for a plane ride are: a cheese or peanut butter sandwich on bread or in a pita, tortilla roll-up with peanut butter or cheese, and a few nuts. I also use these items to carry for lunches while I’m working out of town.