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Since dealing with a catastrophic chronic illness, our "on the run" has slowed considerably. Yet I can remember the hectic pace when focusing on paying the bills and now have a much better perspective of what should have been happening 30 years ago for my husband and me!

We used to privately ridicule people we noticed that "brown bagged" eating situations, especially when they did it at public gatherings. Now we have to say we should have joined them. Eating well can take full time attention, unless you make adjustments and set priorities differently, as we have found ways to do over the past 5 years particularly.

Here are some of the guidelines we use:

1. Don't eat any differently than when you are at home. "Aha!" You say, "there is no time for that!" keep reading ...

2. Decide to not buy packaged, processed, or adulterated foods at any time. Once done there becomes a short list of items to be stocked but the combinations and good eating derived can be countless!

3. Make a commitment to avoid all dispensing machines, drive-thru windows, or quick stop locations. Even their "healthy" marked items, fresh fruit, etc are not what constitutes eating "well".

4. The carrying mechanism is the key to having good food available on the run. Use a mini-cooler with containers for water and snacks. Keep it available at work or while at various activities. This allows for frequent and clean water intake and can offer short, truly healthy snacks as needed between meals. (A simple cooler chest in our van save us tons of time and money!)

Our being on the go this year has entailed traveling 3500 miles this year through 10 different states. During the stress we succeeded at maintaining our own personal healthy diet of organic foods, fresh purified water, non-carbonated drinks, and plenty of tasty treats and snacks. We find this easy by using fresh whole grain breads and crackers, nut butter spreads, organic fruits/juices, organic vegetables, fresh potato salad, various condiments/seasonings, along with plenty of distilled water.

With all the carrying device innovations available no one has an excuse for not keeping truly good food available at all times. What small expense or effort there may be in ice or organic/health production,THE BOTTOM LINE OF GOOD HEALTH AND VIBRANT ENERGY MAKES IT ALL THE BEST VALUE!

Which brings us to a final guideline to achieve eating well on the run:

5. Change your habits! "The individual who wants to reach the top in business [eating well] must appreciate the might of the force of habit and must understand that practices are what create habits. He must be quick to break those habits that can break him and hasten to adopt those practices that will become the habits that help him achieve the success he desires" - J. Paul Getty

A resource we have found to be of tremendous value to gain a feel of what foods to look for and use while "in motion" is the easily found book Nourishing Traditions by Sally Fallon. It offers so much in perspectives and knowledge about foods, now and historically, it is worth the purchase to have on hand for a reference guide, especially if you are just thinking of making the change to eating WELL instead of eating FAST. A fast-paced lifestyle does not mean having to leave behind the good nourishment that can lead to health and prosperity in all areas of your life so happy running!

Learn more about this author, Kak McAlister.
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