This week I had to travel to Iowa for an unfortunate event, my uncle’s funeral. The drive was long and it required me to stay overnight. We have all gone on road trips and we all know that gas stations and fast food restaurants are not going to have clean food to eat. Traveling can seem to become more difficult when you are following the autoimmune protocol (AIP). If you are going to travel and you follow AIP the main thing you have to do is plan. I was going to be gone for about 4 meals and since I was traveling with my parents and siblings I thought I should bring a snack or two so I would not feel left out when they pulled out their road trip snacks. I had a few days to plan and prepare the food I chose to bring. I picked things that were easy to make and easy to store.

My menu was as followed:

Lunch: liver turkey burger on a plantain tortilla with a salad
dinner: plantain pizza
snack: plantain chips and kombucha
breakfast: avocado and liver turkey burger
lunch: tuna salad on a plantain tortilla andsalad
snack: plantain chips and kombucha

Do you see the theme? Yup, plantains. They are easy to cook with, filling, and cheap, since plantains are one of the fruits I don’t buy organic.Yes it was a little high on the carb side but carbs are a comfort food for me and I know I was going to need it.

Plantain Cooking After the planning you have to do the preparing and yes that does take some time but when you know that what you are making is from whole food that will nourish your body and not fill it with chemicals and toxins the time is well spent. I always have burgers made up in the freezer and kombucha in the fridge so it was preparing the plantains. Plantain tortillas take 10 minutes to mix up (I just throw everything in my blender) and 30 minutes to cook. While the tortillas were cooking I fried up the plantain chips. The trick I found for keeping them crispy is to make sure you are using the greenest plantains you can and to throw them on the dehydrator overnight. The most labor intense was the tuna salad and the pizza . I went out to my parents to make the tuna salad with my mom. Once we figured out how to put her food processor together the rest went smooth. There is a little prep work to the tuna salad, we had to make coconut cream in order to make the garlic mayo that is the dressing for the tuna. Cooking with my mom is always fun and her kitchen is much bigger than mine so things just seem to go more smoothly. when it came time to make the pizza the most time-consuming part was, like I mentioned in my last post, making the no’mato sauce. All of the food traveled well and plantain chips were a hit The food I brought kept me satisfied for most of the trip, it was the visit to the micro brewery for dinner that was my undoing but more on that next time. 

Plantain Chips

Plantain Chips


  • 1 green plantains
  • 4-5 Tablespoons of coconut oil (or enough to form a thin layer covering the bottom of frying pan)
  • sea salt to taste


  • Slice your plantain into 1/4 or less inch slices
  • Heat oil in frying pan
  • Add plantain slices and fry 2-4 minutes on each side (I find 2 minutes work best for me)
  • Remove from the pan and lay on a paper towel
  • sprinkle with sea salt
  • I then dehydrate mine for 6-12 hours, until very crisp
  • Store in an airtight bag for up to 2 days

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