This week's menu, travel edition

In this week's travel chronicles, I'm in the same city but staying at a different hotel. For some reason, the hotel I stayed in last week (with the full kitchen) is $30 higher this week and therefore out of company policy. Of course.

I booked the next best thing, a king suite at a Hampton. It's got lots of room, but also a wet bar area that has a sink, microwave, mini fridge, and plenty of counter space.

I did a little planning ahead and wrote out a menu so I could plan how I was going to feed myself without a stovetop and avoid eating salads for every meal.

See? Evidence.

I packed my crock pot + a liner in my suitcase and that thing is a game changer. Went to the grocery store and got a few things*, and also I of course packed my travel kit.

So. Here's what I ate this week:

Breakfast: Microwave scrambled egg with veggies, plus fruit.
(don't knock a microwaved egg until you have no other safe options)

Lunch: Turkey and avocado sandwiches (with udi's bread)

Dinner:
Crock pot chicken tacos
5 points
Tuna salad

The crock pot made plenty of leftovers, and I found a 100% gluten free restaurant, with a yoga studio right next to it, how wonderful, woo! This week I've got a happy belly.

*For reference, the grocery list:
Eggs
Fruit
Avocado
Kale
Chicken thighs
Garlic
Taco Seasoning
Rice
Beans
Bread
Lunchmeat
Mayo and Mustard
Wine
Water
Tuna