Reversing Diabetes while on the Road

Our typical summer travels will shift this year. We’ve moved our Out for Undergrad (O4U) Business Conference to August due to Covid-19 so that will certainly change our Colorado schedule a bit.  I will need high-speed Internet and our off-grid locations are not well equipped. We’ll figure it out. I've made some business calls from some pretty incredible places, mostly at 10,000 feet or above, but also on boats, planes and skiis. 

Our first consideration for travel is safe, flexible and sanitary housing as we travel. We will continue with social distancing and controlling our own disinfecting routines as much as possible until there is a vaccine.  Last weekend 77,000 visitors flooded on to South Padre Island and merchants mostly gave up.  Half the people were masked.  Half were not.  We haven't had a single case of the virus on the island while under stringent sequestration.  I pray that opening up the island doesn't lead to suffering for anyone. We purchased a No Bo (No Boundaries) travel trailer (manufactured by Forest River) so we can safely stay near our daughter in Arlington for the birth of our granddaughter, Sophia, currently scheduled June 25, 2020.  This will be our first real "outing" during Covid-19. 

We have N95 masks, gloves and hospital grade disinfectants and sanitizers due to the generosity of our son’s beau.

When it is time for our vacation road trek, we’ll take the No Bo and camp along the way. It has solar and propane for dry camping.

How then to manage our plant-based eating?  There’s very little storage in the No Bo. I’ve worked out a list that I think will will work. I'm trying out the receipes in advance. 

We’ll use Joi almond base for everything requiring milk or cream. 1 TBSP to one cup of water. No need to store almond milk in the fridge which is tiny. We want all of that space for greens and fresh fruit, storing soups and left overs.

Joi will be the base for our green smoothies each morning plus organic pea protein and kale powder, frozen fruit. These all take up little space.

We have organic veggie based rices and pastas in tidy boxes, dry veggie broth and veggies, garlic, mushrooms and onions. These will make our dinners combined with fresh greens and root veggies as stir fry or soups or tacos (almond flour tortillas freeze beautifully). We’ll take Thrive Oil transferred to a squeeze bottle.

Lunches will be super seed bread with organic peanut butter or vegan grill cheese, veggie chili or vegan cream cheese with crudités.

We’ve equipped the trailer with our handy Royal Core electric skillet and Vita Mix when we are at plug in locations. We’re still debating a generator purchase. I suspect we will cave in. When we are off grid, we’ll use a shaker for smoothies and propane with a regular skillet or a wood fire outside with cast iron.

I like the fact that we’ve reduced the amount of trash that we will create with fewer containers.

On May 11, I start Dr. Furhman’s on-line class. I am excited for this opportunity to hear him and learn more.

My A1C is 5.4, maintaining my weight with ever so slight reduction each month, about 3/4 of a pound. This remains frustrating, but I feel very well, so taking it all in as good.