A Cooler with Perishable Items
“If I know I am going to a show for just 2-3 days, I will pack a cooler with a few other perishable items in it.”
Reusable Ice Packs
“I typically bring reusable ice packs and then refreeze them in the hotel refrigerator (or the ice boot freezer!), or I put some ice in the cooler and get more from the hotel vending machine.”
Overnight Oats, Yogurt, and Cottage Cheese
“I make ahead some containers of overnight oats (old-fashioned oats, almond milk, cinnamon, honey, raisins or frozen mango cubes, sliced almonds) as they can sit around for 4-5 days. I might bring a couple containers of individual size yogurts or cottage cheese as well. Cheese sticks or Babybel cheese wheels are another great option as is precut fruit like pineapple or watermelon.”
Restock at Grocery Store; Friendly on Wallet & Waistline
“If you are going for a week or more, it can be challenging to bring it all in a cooler, and thus you might have to restock at a nearby grocery store. I know it is a little bit of a hassle, but it is more friendly on your wallet and waistline than eating horse show food. I’ve been to some pretty remote shows and even those had a Walmart grocery within 10-15 minutes, so it’s always available as an option.”
Food to Take from the Hotel Breakfast
“No desire to pack a cooler? If your hotel offers breakfast in the morning, there are a couple common items you can take for your day.
- whole fruit
- hard boiled eggs (I usually put 3 or 4 of them in one of the hotel’s to-go coffee cups)
- peanut butter on toast (or just make toast/English muffin and bring your own natural peanut butter!)
- packet of oatmeal and an individual yogurt (mix them together later on!)
I have also taken scrambled eggs in the to-go coffee cups as well as the hotel’s premade oatmeal. Be creative and don’t care what the other people in the breakfast area think of you!”
Besides being an avid amateur equestrian, Kimberly Maloomian is a registered top dietitian. She has been the lead dietitian at The Miriam Hospital in RI and she runs her private consulting firm Kimba’s Kitchen offering medical nutrition therapy, weight management strategies, and wellness services for individuals or companies nationwide.
Kimberly: “In my late teens and early 20s I was a groom, on the road, failing at keeping myself healthy. Much of the reason I became a dietitian was to learn how to properly care for myself, and it has evolved into a passion for helping others learn to do the same. I identify with all the grooms out there and while the industry and world are always evolving, one thing remains constant. What we put into our bodies leads to our success in everything we do, and mentoring people to be the best versions of themselves is the ultimate honor.”
