The Healthy Nomad
How I Traveled the PNW Without Breaking My Diet (Or Missing the Culture)
Most people think traveling is an excuse to "cheat" or "let go." But after 25 years of navigating the world with Celiac disease and visiting 50 countries, I’ve learned that putting my health in someone else’s hands just isn't an option.
Traveling animal-based isn't about restriction…it’s about true cultural immersion. I hate to break it to you, but most restaurants use the same global food distributors. The "culture" they serve is often just an illusion of different spices on the same industry-standard base ingredients. To truly experience a place like Bend, Oregon, you have to eat from its land.
I have plenty of entries linked at the end of this blog about protecting your sleep, light environment, and staying low-tox on the road, but for this post, I’m focusing on the food and the destination. I recently spent 6 weeks in Bend and returned home feeling vital and full of memories. Here is exactly how I made Bend "easy peasy."
The Pre-Flight Ritual: Winning the Battle Early
The airport is just food slop and "seed oil central." If you don't have a plan, you've already lost. I don’t change my eating times or my meals just because I'm traveling; I just change the location of where I eat. My home-cooked meals are either eaten right before I leave or prepared the night before and packed for the flight.
The "Grab-and-Go" Revolution
While I'm a meal-prep devotee, sometimes you need a shelf-stable win for the flight. I’ve been researching Lineage Provisions (code: BAE15) for a while and finally gave them a go this trip. If you’re tired of "healthy" snacks loaded with crap, stabilizers, and fillers, these are an animal based WIN:
Ancestral Beef Sticks: They include heart and liver, but they taste like moist, delicious meat—not dry like traditional jerky. These make getting your organs effortless while keeping your minerals and salt high for travel day hydration.
Air Dried Steak: Pure protein and salt. Simple, satiating, and zero baggage.
My Go-To Method: I still brought one container of "fresh" food, which were leftover Caveman Blend(code: BAE10) meatballs and hard-boiled eggs I didn’t want to leave behind.
TSA Tactics: The "Frozen" Loophole
Don't let security anxiety stop you. You can bring almost anything on a plane if you know how to pack it.
Solid vs. Liquid: Cooked or frozen raw meat is a solid. Whole fruit is also a solid—perfect for hydration and antioxidants to fight off "travel oxidation."
The Deep Freeze: On this trip, I packed frozen raw milk, cottage cheese, bone broth, and meat into a checked bag. It stayed frozen for the entire 6-hour travel window. I’ve even brought these as carry-ons before—if it’s frozen solid, it goes through TSA. Why do this? It relieves the urgency to find a grocery store the second I land. I can settle in, prioritize a walk, and shake off the travel day, knowing my next meal and breakfast is already in the fridge for the next morning.
The Manuka Hack: I carry a small bottle of Manuka honey (under 3.4oz - code: BAE) for its antimicrobial properties—it's my secret weapon against recycled cabin air germs.
Ice Packs: If you use them, they must be frozen solid. Honestly, I skip them—if your meat is frozen, it acts as its own ice pack!
Sourcing Locally: The Bend, Oregon Experience
Bend is a gold mine for the local movement. A quick tip: at higher altitudes, you need to double down on hydration and salts to keep your energy up.
Where to Source the Best Fuel:
Locavore & The Ranch Market: My frequent flyer spots. Locavore has arguably the largest selection of local meats on the West Coast. These markets are where I researched the farms and connected with individual ranchers to learn about their land. Pro-Tip: Locavore also has bulk clean laundry detergents so you can scoop just a bit for your travel. I still bring my travel-size Branch Basics (code: BAE) but this is a brilliant backup!
Rickety Bridge Ranch: Their Piedmontese pasture-raised 100% grass-fed beef is a lean, tender Italian breed raised perfectly on pasture. You can find them at the markets above or take a 30-minute drive to their farm in Redmond to pick up directly.
Kauboi Beef: This was probably one of the best ribeyes I’ve ever had. And all of their other products are amazing. They are pasture-raised, grass-fed and big on genetics (Angus and Wagyu), and the even marbling is incredible. Bonus: They have high-quality pet food if you're traveling with a pup (like I did with Choxi!).
Bohemian Roastery: I am incredibly picky with coffee (I’ve used Java Planet for over 10 years and haven't found a rival... until now). This was amazing wood-fired coffee. They roast in small batches over a wood fire, which gives it a depth of flavor and quality that is hard to find. It’s a Bend must-visit for any caffeine-loving human.
Eating Out (The High-Quality Way):
Even at "high-end" spots, I’m wary. Some spots offer "beef fat fries" that are actually fried in seed oils first and just tossed in beef fat. Always ask.
Hawkeye & Huckleberry Lounge: Their wood-fired steaks are the real deal—amazing. The menu, deeply rooted in ranch-to-plate traditions, showcases beef & produce from their nearby Tumalo ranch. With an onsite butcher shop and smoker, they make use of the entire animal, offering high-quality steaks, creative dishes, and plenty of options. I usually just ask for mine grilled simply with butter and salt to ensure thats how they are preparing it!
Bos Taurus: Great for local oysters and salmon roe. They seem like they have great steaks, though I’m extra particular about making sure they are sourced straight from the spot i’m visiting.
Bar RBC: Located downtown, they offer Spanish-style tapas with a lighter, local feel. They prioritize partnerships with nearby ranchers and farmers who share their values around sustainability, land stewardship, and high-quality sourcing.
The "Anywhere" Mentality
How do you do this if you aren't in a "crunchy" town? The logic remains the same:
Preparation is Freedom: Be prepared for the flight and the first 24 hours of your trip.
Prioritize the Kitchen: I always book Airbnbs or hotels with kitchenettes. It’s the only way to stay 100% in control.
Research the Food Scene: Weeks before I land, I’m looking for local butchers and regenerative ranches. If you’re landing somewhere desolate, you can always have a meat delivery service (like Kauboi) ship to your doorstep for your arrival. And if the local food scene isn’t great, or I just prefer having it delivered, I stick to my go-to ranchers for quality doorstep options.
Customs vs. TSA: Remember—you can eat your beef sticks on the plane, but landing in a new country is different. Check my other blogs/YouTube for the deep dive on international borders! (resource list down below!)
Beyond the Food: Exploring Bend
When you aren't worried about where your next clean meal is coming from, you finally have the energy to actually explore. I visited toward the end of winter, so while it was a bit too chilly to experience the iconic summer "river float" or the floating concerts, the town’s charm still won me over. The people are incredibly friendly and the "outdoorsy" energy is contagious—I’m already planning my trip back.
My Bend highlights included:
The Trails: Daily walks on the Deschutes River Trail, the stunning Smith Rock State Park, Benham Falls, and Good Dog! Trail (Choxi’s favorite).
Walkable Areas & Shopping: Checking out the Old Mill District (though kitschy) for a lakeside walk, downtown boutiques, and a nostalgic trip to the Last Blockbuster.
Recovery: You have to try Gather Sauna House for a sauna and river plunge—nothing beats the natural cold water of the Deschutes for recovery.
Culture: Check out The Bend Buzz or The Bend Bulletin for weekly events. If you want to move, look for The Coyote Bend for country swing dancing or hit up The Cross-Eyed Cricket.
Want to Dive Deeper?
If you want to go beyond my Bend trip for more food tips and learn how to protect your sleep, energy, and light environment while traveling the world, check out these resources:
More Blog Guides:
Short Tip Videos :
