Posted: Jan 28, 2013 9:30 AM
 
As I write this I am 10 days into my weight-loss challenge and about to embark on my biggest challenge yet: A four-day vacation to a barbeque competition. Why would I tempt myself in this way just a third of the way into my weight-loss journey, you ask? Because my husband is competing.

The family that barbeques together...

It's actually a way of life for me and my family. We travel to barbeque competitions around the Southwest throughout the year. So here's what I know I'm up against: limited space, as our 26-foot travel trailer doesn't come equipped with a workout room, limited (if any) internet access, and loads of temptation. Not only in the way of my husband's delicious barbeque but other festival food like ice cream, funnel cakes and corn dogs.

But I'm confident that I can continue my weight-loss challenge on the road because my friends at the DailyBurn have got my back.

Working out away from home

DB trainer Anja Garcia, RN, MSN, says, "If you don't have access to the internet on the road, there are a few exercises that you will find in many of my DailyBurn Inferno workouts that are easy to remember and master:

Side to side squats
^
Complete a bodyweight squat, then bring your legs together when you stand. Take a big step to the left and complete a squat. Then, return to center and stand. Take a big step to the right and repeat.

(I have been doing these side to side squats with a weight in Anja's Inferno video as part of the DB15 workout and they are awesome!)

Pike Push-up
^
This push-up works your shoulders instead of your chest. From plank position, walk your hands back towards your feet and keep your legs straight as you push your hips up toward the sky. Your arms should be in line with your back. Bend at the elbows and touch your head to the ground, then push back into position and straighten your arms. Repeat.

Burpees
^
Drop into a plank position from a standing position. Lower yourself to the ground, then push back up and jump your feet to your hands. Jump vertically and clap above your head. Repeat.

I'm not too worried about keeping up my exercises during my trip. The kids have already promised they'll jog around the festival with me, and with these extra strength training moves from Anja, I know I'll be okay.

But how can I fend off the temptation for barbeque and fair food?

Sticking to my diet on the road

DailyBurn celebrity nutrition expert Alexandra Jamieson, CHHC, AADP, offers some great snack tips to keep me satisfied on the road and if I'm feeling the temptation for a saucy rib... or two:

raw almonds

Raw almonds

Many packaged nuts that you find on the road are roasted in oils and coated in salt or sugar. Pack your own ziplock bag of raw almonds and keep them in your travel bag.

kale chips

Kale chips

Kale chips are perfect for crunching on when you get bored or anxious on the road. Kale chips are low in calories and high in flavor.

baby carrots

Individual nut butter packs with baby carrots

It can be easy to go overboard on the nut butter if you bring the whole jar with you. Thankfully, some nut butter companies are now making individual packets that contain a 2-tablespoon serving each. The packets are easy to store in your luggage or purse. Bring along a bag of baby carrots and spread nut butter on your carrots.

herbal tea bags

Herbal tea bags

No matter if you are traveling by plane, train or automobile, you'll always be able to find hot water on the road. Bring your own herbal tea bags and ask for hot water on the plane or at the gas station and you'll have something to sip on that will distract you from your sugar cravings.

Blueberry almond energy bars recipe

She also advises against picking up an energy bar from the convenience store or airport kiosks, and instead offers this recipe to make and pack for the road.

Ingredients:

  •  1 whole banana
  • 1/4 cup of gluten-free oat bran
  • 1 teaspoon of cinnamon
  • 1/2 cup of blueberries
  • 1/4 cup slivered almonds
  • 2 egg whites
  • 2 level scoops of vegan protein powder
  • 1/2 cup of almond butter

Directions:

  1. Preheat the oven to 350 degrees F.
  2. In a large bowl, combine the vegan protein powder, cinnamon and gluten-free oat bran.
  3. In a smaller bowl, combine the almond butter, banana and egg whites.
  4. Slowly stir the dry ingredients into the wet ingredients.
  5. Fold the blueberries into the mixture.
  6. Divide into fourths and form into bars.
  7. Press the slivered almonds into the top of each bar.
  8. Bake on a greased cookie sheet for 15 minutes or until browned.

Equipped with the tips from Anja and Alexandra, I'm super motivated right now and just hope I can stay as motivated during my trip. Wish me luck!

More on my weight-loss journey and healthy eating

My personal weight-loss journey
My personal weight-loss journey: Update
Gluten-free diet: Hype or health?

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