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Guys – it’s in the negatives. It hurts. To put it in perspective, my hands have officially cracked, my blanket dress has become a daily necessity, tire pressure light went on and my nose has been running….and freezing anytime I set foot outside. All this happened just in time for me to get slightly sick of it and more excited for my trip to sunny Florida – woohoo! 

Although I do love to travel, I also hate it. I hate airports, I hate flying and I hate the feeling of having my schedule completely thrown off. But, since I’m a crazy person, I try and plan ahead as much as possible to alleviate a lot of those anxieties. 

What I’ve done so far …. I’ve researched a couple grocery stores in the area, which will likely be a first stop to stock up on some breakfast and snack foods. I’ve contacted a couple local CrossFit boxes and will be dropping in on a few classes (which I’m totally excited about) and I’ve set aside a few hotel workouts to do when I get some time. Done and done. 

And while I was thinking about it, I organized a few quick tips to keeping travels healthy. I’ll be following each of these tips, which helps give me some more peace o’ mind. Check ’em out:

( And don’t forget to check out the Paleo Banana Coffee Cake Bread that I tried from paleomg below. It’s FANTASTIC!)

Healthy Travels Inforgraphic


Paleo Banana Coffee Cake Bread
Serves 6
(recipe from
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Prep Time
10 min
Cook Time
50 min
Total Time
1 min
Prep Time
10 min
Cook Time
50 min
Total Time
1 min
For bread
  1. 3 brown bananas, mashed
  2. ¼ cup maple syrup
  3. 1 teaspoon vanilla extract
  4. 3 eggs
  5. ½ cup almond butter (or other nut/seed butter)
  6. ¼ cup coconut flour
  7. ½ teaspoon baking soda
  8. ½ teaspoon baking powder
  9. 1 teaspoon cinnamon
  10. pinch of salt
For topping
  1. 4 tablespoons (1/4 cup) grass fed butter, at room temperature (or coconut oil)
  2. 2 tablespoons coconut sugar
  3. 2 tablespoons almond flour
  4. 1 teaspoon cinnamon
  5. ¼ cup pecans, crushed
  1. Preheat oven to 350 degrees. Grease an 8.5×4.5 baking dish with oil then line the middle with parchment paper. It will make it easier to remove from the pan without it coming apart.
  2. In a large bowl, mix together bananas, maple syrup, vanilla extract, eggs, and almond butter.
  3. Then add coconut flour, baking soda, baking powder, cinnamon and salt and mix well.
  4. Pour batter into baking dish. Place on a baking sheet.
  5. In a small bowl, add butter, coconut sugar, almond flour, cinnamon, and pecans. Use your hands to mix the toppings together.
  6. Place chunks of the toppings all around the top of the banana bread mixture.
  7. Place in oven to bake for 50 minutes.
  8. Remove from oven, place on cooling rack and let rest for 5-10 minutes before cutting and serving.

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