A Typical Day

Here I will list what I might eat on a typical day when I am at school, traveling, at home, or in any number of other situations.

A Typical Day in Kedougou (a city in Senegal where I am living):

Breakfast (8am): hashbrowns with lentils and a cup of chai

Snack (10am): a fruit or bag of potato chips

Lunch (1pm): home-made spring rolls

Snack (4pm): leftovers

Dinner (8pm): fried sweet potatoes and beans

A Typical Day in Village (in Senegal):

Breakfast (8am): beans (similar to baked beans)

Snack (12pm): leftover beans

Lunch (2pm): rice and vegetables

Snack (7pm): leftover rice

Dinner (9pm): lechiri with leaf sauce. Lechiri is a traditional millet couscous made in Senegal that is gluten-free because, unlike couscous as we know it,  this is made from only millet, corn, and sorghum. Because these are pounded fresh in village, there is no risk of contamination with wheat, barley, or oats (since we do not grow these grains).

A Typical Day at Williams:

Breakfast (8am): 1 or 2 apples and a cup of tea.

Snack (10am): energy bar (if in class), mochi (the kind you buy at a natural foods store, not the real Chinese/Japanese food) with nut butter, or almond butter and jelly sandwich.

Lunch (12ish): take out buffet from local Indian Food restaurant.  Lunch costs 6.25 to take out, and they let me bring my own container to reduce waste.  Also, I eat here so much they make sure to provide vegan options for me:)

Snack (4pm): fruit – apples, pears, oranges.  more tea.

Dinner (6pm): 1. large salad from dinng hall salad bar or 2. chana masala from spice root or 3. leftover home made diner – usually daahl or chickpea curry because this can be made in large amounts and eaten for several days.

Snack (8pm): nut butter on rice cakes.  more tea.

A Typical Winter Day:

Breakfast: buckwheat breakfast or gf oatmeal with a cup of tea.

Snack: nuts, preferably roasted chestnuts:)

Lunch: leftover dinner with lots of lettuce or spinach.

Snack: something light and sugary: chocolate, ice cream, yogurt, green drink, etc.

Dinner: something warm and hearty: chili, daahl, rice and beans, lentil soup, pasta, etc.

Dessert: sweet bread with more tea.

A Typical Day on the Plane:

I recently traveled to Taipei, so I had a 25 hour journey to pack for.  Here’s what I did:  I bought two rubbermaid collabsable plastic containers so that I could pack a lot of food and collaps it down after I ate it to save space.  I ended up packing the following in my carry-on:

Lunch: 1 container full of shepard’s pie.

Dinner: 1 container full of pasta carbanar.

Snacks: 2 apples, 8 high fiber muffins, one energy bar.  Also, I packed two emergen-C packets for hydration;)

A Typical Day in Taipei

Eating in Taipei was easier than anticipated.  I think the hardest thing was that some of my food was probably fried in soybean oil, and it was near impossible for me to control for cross contamination.  However, it turns out I wasn’t sensitive enough to notice.  Also, on the upside, Taiwan is rice based so it is very easy to find gluten free foods.

Breakfast: three hash browns and a cup of hot tea at the brkfst place around the corner from shida (campus).

Snack: rice ball wrapped in nori bought at the local hi life.  (this might have contained some soy, I couldn’t figure it out).

Lunch: steamed veggies with brown rice and lentils bought at the local vegetarian restaurant.

Snack: some nuts that I brought from home, or fruit bought on the street.

Dinner: Usually with the group, so I ended up eating rice and steamed veggies – usually some type of sweet potato leaf or cabbage type dish.

Dessert: mochi (rice dough surrounding red bean paste, or another filling).


20 responses

5 02 2009
Jamie Jay

I loved reading this part of your site because it makes one realise how easy it is to plan ahead to have enough food-even snacks-for the day. There is no need to eat junk just because you are hungry and it’s “all there is”…just a little planning and there you go. Now I’m hungry!

7 01 2010

Thank you for posting this blog. The blog is a great help to me. 🙂

3 03 2010
Susan Lindsay

Do you know if emergen-c electro mix is soy and gluten free>

5 03 2010

I’ve never had a reaction to it, but I haven’t called the company so I don’t know for sure.

21 11 2010

All of the emergen-c flavors except for Raspberry and Mixed Berry are gluten free!

22 11 2010

Sadly, many if not all contain soy.

1 12 2010
Decking Kits

some energy bars are just too sweet for my own taste. is there a sugar free energy bar? `’.

5 12 2010

The Laurabars seem too bitter for me, you might like them? I’m not sure about the other ones….

7 09 2011

Good post. I had been looking at this blog so i’m impressed! Extremely helpful details particularly the last aspect 🙂 I care for this sort of information lots. I needed this particular details for a long time. Thanks a lot and enjoy.

9 09 2011

hello, hope you know that couscous has gluten and also oats (they’re not sure but at least it is always contaminized)….

11 09 2011

Couscous as we know it in the states is made from wheat and thus has gluten in it. However in Senegal, people make a couscous dish out of millet, corn, sorghum, or rice (depending on what is in season). This does not have gluten in it, and it is this that I was referring too.

Also, it is easy to buy gluten free oats in the united states. Bob’s Red Mill, in addition to many other brands, cut oats on dedicated gluten free facilities so they do not get contaminated.

13 09 2011

ah, that’s cool! i’d like to have that too in europe! but i think you should comments that in the article, otherwise people who are new in this field (or live in other countries than senegal or the states) and read it think oats and couscous are generally gluten free

31 01 2012
Kath (My Funny Little Life)

Hi Camille, this is very interesting, thank you for sharing! I’m allergic to wheat, casein, and soy protein, and this is very inspiring. However, I’m also carb-sensitive and can’t eat legumes every day for stomach reasons, so I think this wouldn’t work for me, but it’s good to know that it’s possible to eat gluten-free, soy-free, and vegan overall and also while traveling. I’m not a vegan but interested in vegan nutrition, and I find your blog really interesting. Thank you for that!

21 06 2012

This is amazing! I was diagnosed with gluten and soy allergies 6 months ago and my parents gave up being a vegetarian because of that…now I have some fodder to use to convince them that it’s possible!!

3 01 2013
Laura S.

What an awesome post! Thank you. It emphasizes that if you can eat healthy and allergen free while traveling or living in exotic places, I sure can living in America with proper planning. I can’t wait to explore your site more.

12 05 2013

Hi, I stumbled upon your article on and although
the material seems very good, I wonder if your site could be having some browser compatibility problems.

If I use Firefox, it comes up just fine, but if I use
Chrome, it pulls up looking overlapped and off-kilter.
Just so you know.

14 05 2013

Thanks for letting me know, I’ll have to see if WordPress has any suggestions.

16 09 2013

So, I just found your blog by doing a search on “soy and gluten intolerance”. I have been vegetarian on and off throughout my life and have had issues with ulcerative colitis in recent years. When going veg I have always had a horrible relation to tofu and finally realized that I have a soy intolerance. Recently I noticed it’s also wheat that is throwing me off. Your blog is fantastic and I look forward to exploring it more as well as checking out the podcast to which you refer. Long shot, I’m sure, but is the Spice Root Indian restaurant you mention in MA near the border of Southern Vermont (Pownell)??

19 09 2013

here is their website, and yes it is (-:

16 09 2013

Haha, I just looked at your favorite places and it is the same restaurant. When I lived in Bennington, VT, Spice Root was my favorite local restaurant.

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