BANTING WHILE TRAVELLING

 

How I Stay Banting-Friendly While Travelling

Real-life strategies that keep me full, focused, and sane on the road

Travel has always been one of my favourite things. I love the change of scenery, the break from routine, and that feeling of being somewhere new. But if I’m honest, travelling while Banting didn’t come naturally at first. In the early days, I got caught out more than once—hungry, exhausted, and surrounded by nothing but sugary snacks, white bread, and carb-heavy “convenience” meals. That’s usually when bad decisions happen.

After a few rough trips, I realised something important: Banting on the road doesn’t fail because it’s hard—it fails because you don’t plan. Once I accepted that travel requires a different kind of preparation, everything changed. These days, sticking to Banting while travelling feels normal. Not perfect, but manageable, realistic, and stress-free.

This is how I do it.

Planning Comes Before Packing Clothes

I know it sounds extreme, but food planning genuinely comes before deciding what shoes to pack. I never assume that an airport, petrol station, or roadside cafĂ© will have Banting-friendly options waiting for me. Sometimes they do—but counting on that is a gamble I’m not willing to take.

Before any trip, I put together what I call my Banting survival kit. These are foods that travel well, don’t need refrigeration for hours, and keep me full. My non-negotiables usually include:

  • Biltong or sugar-free jerky
  • A homemade mix of nuts and seeds
  • Mini cheese portions or Babybels
  • Coconut chips
  • A few squares of good-quality dark chocolate (85% or higher)

Just knowing these are in my bag immediately lowers my stress levels. I’m not standing in a queue staring at muffins because I’m starving. I can make clear decisions because I’m not desperate.

Eating Out Without Overthinking It

 When I’m on the road, I keep my food rules very simple. I don’t chase perfection—I aim for consistency. My basic guideline is protein plus vegetables. Almost every restaurant can work with that.

For breakfast, I look for:

  • Eggs any style
  • Bacon or sausage (I’ll skip it if it’s clearly sweetened)
  • Avocado if it’s available

I just say no to toast, muffins, cereals, and fruit juice without making a fuss about it.

For lunch or dinner, my go-to options are:

  • Grilled chicken, steak, lamb, or fish
  • Salad or steamed vegetables on the side
  • Butter or olive oil if I can get it

If the plate arrives with chips, rice, or bread, I don’t panic. I simply push it aside or ask for a salad instead. Most places are happy to swap—it’s far more common now than it used to be.

When takeaway is the only option, I stick to things like:

  • Rotisserie chicken
  • Bunless burgers
  • Salad bowls with protein

It’s not fancy, but it works—and it keeps me on track.

Making Hotels Work For Me

Hotel breakfasts used to be my downfall. The buffet tables filled with pastries, waffles, and sugary yoghurts felt impossible to ignore when I was tired and hungry. Now, I walk in with a plan and head straight for the Banting-friendly items.

I focus on:

  • Eggs
  • Bacon
  • Cheese
  • Plain yoghurt (if available and unsweetened)

I skip the juice entirely and stick to water, black coffee, or tea. I also travel with my own herbal tea bags and a little stevia, because hotel sweeteners are often full of fillers I’d rather avoid.

If my room has a mini fridge, I’ll stop at a nearby shop and pick up basics like butter, olives, cheese, or yoghurt. It turns a hotel room into a functional base rather than a food trap.

Handling Social Pressure Without Drama

One of the trickiest parts of travelling is other people. Friends, family, or colleagues often mean well, but comments like “Just enjoy yourself” or “One won’t hurt” come up a lot.

In the past, I’d over-explain or feel defensive. Now, I keep it simple. I usually say something like, “I feel better eating this way,” and leave it at that. Most people accept it and move on.

I remind myself that Banting isn’t a punishment—it’s what keeps my energy steady, my cravings under control, and my digestion happy. Giving that up for the sake of politeness just isn’t worth it anymore.

Hydration and Movement Matter More Than I Thought

Long trips can leave me feeling flat, bloated, and irritable if I’m not careful. I’ve learned that hydration plays a massive role in how well I cope.

I always carry a reusable water bottle and sip throughout the day. Sometimes I add a pinch of salt or a squeeze of lemon to help with electrolytes, especially when flying or driving long distances.

I also move whenever I can. I’ll walk around the airport, stretch at rest stops, or take a short walk after meals. It’s nothing intense, but it helps keep my energy up and reduces those random snack cravings that come from boredom or fatigue rather than real hunger

My Banting Travel Checklist

This list has saved me more times than I can count:

  • Biltong or jerky
  • Nuts and seeds
  • Cheese portions
  • Dark chocolate
  • Electrolyte sachets or salt
  • Reusable water bottle

I don’t leave home without it.

Final Thoughts

Travelling while Banting no longer scares me. It actually reinforces that this way of eating isn’t a short-term fix—it’s just how I live now. I don’t need perfection, fancy meals, or constant variety. I need food that keeps me full, focused, and feeling good.

With a bit of planning and a few reliable snacks, I can enjoy the journey without constantly worrying about what I’ll eat next. If I slip up occasionally, I don’t beat myself up—I just get back to what works at the next meal.

If you’re worried about staying Banting-friendly while travelling, trust me: it’s completely doable. Plan ahead, keep it simple, and remember why you started. The freedom that comes from knowing you can handle this anywhere is worth every bit of effort.

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