Q: I am about to be doing a LOT of traveling. I'm beginning a 10 month work assignment where I will be in a hotel room Sunday night through Friday night. Any readers out there have experience with hotel room cooking and/or long term travel eating logistics?
I usually cook/prep all my meals myself from scratch in my home kitchen, but now that I only have access to hotel room amenities during the week I need to be more creative (I cannot bear the thought of going out to eat for every meal, nor the toll that could take on my health). I own a backpacking stove as well as a George Foreman grill which I could bring along (would it be worth getting a hot plate or hot pot?). Things I have access to in the room:
- Mini-Fridge (no freezer, and being a mini-fridge, space is limited)
- Single serve coffee maker (k-cup machine, not pot)
- Full grocery store ~5min away
Other considerations: I'm traveling via car (not flying), so I don't have to worry about TSA restrictions, but if I pre-prep food at home which needs refrigeration, it will need to last a 3hr car trip. These first couple weeks, I'm learning that simplicity will be key (minimal kitchen gear to lug around, purchasing in just the right quantities as to not have a bunch of food left over at the end of the week, etc.) I have no food restrictions in regards to meat, dairy, gluten, etc... but I prefer fresh and healthy options (trying to avoid pre-packaged, preservative filled, microwave dinners at all costs!) Also, if anyone has great recipes I could make in bulk at home on the weekend which will last a week I'd love to hear them!
Thanks in advance for your ideas!
Sent by Heather
Editor: Here are a few posts with some ideas:
Readers, what's your advice?