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I’m a creature of habit. Once I find something that works for me I thrive off of routine.

Everyday I wake up between 4-5am (no alarm needed), have my coffee, workout if it’s a late shift day/weekend, have one of my three go-to breakfasts, go to work, come home, make dinner, go to bed by 9. Repeat.

Computer with time of 4:23 am

This same comfort of routine is especially true when it  comes to my diet. With my stomach as sensitive as it is, I know the foods that I can handle and rarely stray from these in order to keep things in a happy place. Vans gluten free waffle with nut butter, blueberries and chia seeds

As you can imagine, traveling throws my whole routine out the window. So how did I manage to maintain a low FODMAP diet for eight days in another country?It was all about preparation and informed choices.


The last thing I wanted was to be sick on my wedding day so I was meticulous about keeping things basic and bringing with me as many snack/meal options that I could. This included:

  • 1 whole loaf of spelt bread (yup, just threw it in my luggage)
  • 1 jar natural peanut butter
  • Homemade single-serve oatmeal packets
  • 100 calorie almond packs
  • Larabars
  • Ginger chews

I also packed Z and I sandwiches and fruit for the plane ride down to St. Lucia to avoid having to scour the airport for something edible. As I said, I was prepared.



Thankfully FODMAP friendly fruit was abundant!

The first day we bought fresh bananas from a cart right outside our hotel. I paired that with a granola bar and was all set.

Denise and Jenna with bananas in Soufriere St. Lucia

At the resort we stayed at the fresh fruit plate was amazing: banana, pineapple, papaya, orange and watermelon (I gave that to Z). Fresh fruit of St. Lucia banana, pineapple, papaya watermelon

At the villa my breakfasts were pretty consistent: oatmeal, peanut butter, banana, sprinkle of almonds.

Oatmeal with peanut butter, banana, cinnamon almonds


At home my weekly strategy involves cooking a whole chicken in the crockpot on my weekend and incorporating it into my lunches throughout the week. In a similar fashion, during our second day on the island I picked up a pack of chicken breasts at the market, cooked it up, and had it for lunch each day. Low FODMAP travel meal- plain chicken on lettuce wrap carrots with nut butter melon

St. Lucia offers many FODMAP friendly vegetables as well: humongous carrots, tomatoes, green leaf/romaine lettuce, and assorted root vegetables.


These were a bit trickier, but I managed. My major requirement: no onion/garlic.

St. Lucian welcome BBQ dinner: grilled chicken, salad, rice, fresh fruit

BBQ at Le Gallerie: grilled chicken, salad, rice, and fresh fruit.

Wedding reception meal

Wedding Reception: Pumpkin-coconut soup, mahi-mahi w/ fruit topping, chocolate basil brulee.

Boucan citrus salad with white chocolate vinegrette

Boucan Restaurant @ Hotel Chocolate: Mixed green salad with citrus, cashews, white chocolate vinaigrette. Not low FODMAP but it’s my favorite salad ever so decided it was worth it. The Fox Grove Inn Micoud St. Lucia- Grilled tuna steaks with steamed potato carrots breadfruit

The Fox Grove Inn: Grilled tuna (salt & pepper only), steamed potato, carrots, breadfruit (gave the broccoli to Z).


Now after reading this you may be thinking:Plain chicken? Oatmeal every day? Wow that all sounds pretty boring. Isn’t the point of traveling to experience new things?

While yes, the traveling offers up many new opportunities, I can’t enjoy them to their full extent if I feel sick. I’d much rather take advantage of the scenery and activities of travel as opposed to the food.

St Lucian experiences

And now I’m back to routine. It’s 5:14 am (been up since 4). I’ve had my coffee. Time to make the oatmeal…

I want to know…

If you had to choose would you rather experience new activities or new food on your next vacation?

What is the weirdest, most unique dish you’ve every tried while traveling?