Navigating Travel with a Blended Diet: A Journey of Preparation and Adventure
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When digestion isn’t right, it can affect not only the body but the entire travel experience. For a tube-fed traveler, this becomes even more important, as discomfort can be harder to communicate, other health concerns may be impacted, and, let’s be honest, nobody wants extra worries while exploring a new destination. Our recent journey took us from the lingering winter of Norway to the bustling streets of Philadelphia, USA, and then to the vibrant culture of Monterrey, Mexico. Transitioning from the cold to the warmth of a 15-degree spring in the U.S. was smooth, and careful meal planning ensured a comfortable trip.
From March 8 to March 23, we meticulously mapped out meals with a mix of pre-made blends from Hiquid Food and pre-homemade frozen meals packed securely for transport. Using insulated boxes, we checked them in as luggage, knowing from experience that a medical letter—or simply showing the PEG—eases customs clearance. After 21 journeys, we’ve only encountered one minor issue at customs, and thankfully, we’ve never lost our luggage. Still, as a precaution, we divide food and syringes across multiple suitcases and always carry at least two days’ worth of meals in our hand luggage.
One of the biggest advantages of Hiquid Food is its convenience for travel. Lightweight and compact, each 200g pack provides 3-5 meals, making it a lifesaver compared to our 450g homemade blends. These meals are familiar, well-tolerated, and can be stored at room temperature—an essential feature when facing Monterrey’s sweltering 39-degree heat. When we arrived, our suitcases were burning hot, but thanks to careful packing, our frozen blends remained intact. Since we successfully transported our homemade meals, we decided to blend fresh meals using local ingredients while saving our frozen supply for the final leg of the trip where there is no kitchen available. To ease the transition, we started with familiar ingredients and gradually introduced new flavors, creating exciting blends inspired by the local cuisine:
Aventura Rosa: A vibrant mix of organic strawberries, acai, dragon fruit, kombucha, red sauerkraut, coconut oil, and black beans—a staple in Mexican cuisine.
Maquina Verde: A powerhouse blend featuring an organic green smoothie mix from HEB, including nopal (a new and exotic ingredient for us), pineapple, mango, celery, kale, cashew nuts, hydrogenated water, and extra virgin olive oil. We initially tried coconut kefir and coconut water but found water worked best for tolerance.
Hurry Curry: A delicious fusion of chickpeas, zucchini, sweet potato, onion, ginger, and a rich organic bone broth from a local artisan, @caldodehuesomonica. The initial curry blend was intense, so we switched it up with fresh cilantro for a milder yet flavorful experience.
With our NutriBullet blender, we were able to prepare fresh, one-portion meals on the go, making home-blended nutrition not only possible but enjoyable.
Traveling with a blended diet is a team effort—from planning and packing to sourcing and preparing ingredients. We are incredibly grateful for Hiquid Food’s freeze-dried, organic meal solutions, which provide peace of mind and a reliable base for nourishment. Yet, nothing compares to the excitement of exploring new flavors, textures, and cultural staples. Including frijoles, kombucha, locally sourced bone broth, and even cactus smoothies added a sensory depth to our journey that made it all the more special.
With preparation, adaptability, and a sense of culinary adventure, traveling with a blended diet isn’t just feasible—it’s an enriching experience that allows us to connect with the world, one nutritious meal at a time.With love from Heidi, reporting from Mexico :)