Many of you know that our family has been vegan-vegetarian for many years. When we discovered a few years ago that two of the Little Farmhands are gluten intolerant our food choices became very, very limited! Stopping at a restaurant to grab a bite to eat is pretty much out of the question these days!
So, on our recent trip to Tennessee, we had to get a bit creative with the menu. On our 2-day drive there I had been able to bring food from home and we just ate in the car. But for the trip home I had been staying at other people’s houses and had not been able to pre-prepare any food for the trip home. We had to get a bit creative! Not only did the menu have to be vegan and gluten free, it also had to be something a 2 year old wouldn’t spill because we were eating in the car as we drove to save time. Here’s what we came up with:
(See them lined up on the dashboard of our minivan?)
We have a rule that the raw food has to be eaten first so the baby carrots were on top, followed by a layer of canned corn and finally a layer of spicy baked beans (also from a can). It must have been good, because everybody had seconds! (Or maybe they were just very hungry!) Ok, it wasn’t the healthiest meal we’ve ever had, but it wasn’t too bad in a pinch!
Do you have creative ideas for travelling? I’d love to hear about it in the comments below!