Depending on where you are traveling to, there may be very different food to what you are used to eating and what your stomach is used to digesting.
Before you travel, do some research on the food in general, and maybe on some alternative restaurants that might offer something you can eat.
Always pack some snacks to have so that in the worst case scenario you have something to eat.
Here are some of the snacks I bring on every trip:
I also recommend:
ORGANIC NUTS: Almonds, Marcona almonds, walnuts, pecans, macadamia nuts, pumpkin seeds, cashews, hazelnuts
**preferably raw, soaked or sprouted
Make your own Trail mix with a variety of nuts, dark chocolate and dried fruits.
My favorite dried fruits are:
Menus: How to Depict which ingredients may be hidden
Anything that says a creamy sauce usually has dairy in it. Many menus now have allergen information and you can always ask for a different menu or ask the chef to make a certain dish to your liking.
For example: I usually ask for the fish special made dairy free without butter and have never been turned down at this request.
For salads: Always ask for the dressing on the side, or replace a creamy or eggy dressing with balsamic vinaigrette or olive oil, it will also control how much of the dressing you will put on the salad so that it does not get soggy.
Tricky meals... don't be put off by:
When you know you will have access to a Kitchen
...Bring dried beans and legumes!
You can soak lentils, chickpeas, and all types of beans prior to cooking them. You can go one step futher and bring some spices to make a chili, curry or stew. You may need to supplement with local produce.