Reddit mentions of Hot Logic 16801060004 Food Warming Tote, Lunch, Blue

This with an appropriate car adapter so you can plug it in. I got one for my gf who works out of a truck

r/MealPrepSunday

https://www.amazon.com/HotLogic-Mini-Personal-Portable-Oven/dp/B00EC7XJ28

It'll change your world fam

You (and OP) might benefit from a device that slowly warms up your food and keeps it warm all day. I like this Mini Crockpot Lunch Warmer for soups and stews ~$18-$24 (depending on color choice) and the Hot Logic Mini Portable Oven ~$40 ($30 during lightning sale or Prime day) for (frozen) raw or cooked chicken or fish, cooked beef, turkey meatballs, meatloaf, pasta and sauce, cooked rice, anything you want heated up without drying it out. Not great for crispy things like pizza, fried chicken or certain vegetables like broccoli that can't be slow cooked for hours without becoming pale and bitter. If you want to cook your food at lunch, the Dash Mini Griddle ~$10 can make grilled cheese sandwiches, quesadillas, toasted wraps, eggs, pancakes, and also has a grill version and waffle maker, all very small (cook one burger at a time).

https://www.amazon.com/HotLogic-Mini-Personal-Portable-Oven/dp/B00EC7XJ28

This right here is one of the best work investments I have made. Look into it, I highly recommend it. The reviews speak for themselves. I would also recommend a cheap inverter for the truck incase you're on the road. Leftovers never taste like leftovers, can heat a can of soup, you name it.

Woohoo!

I'm a frequent traveler and have to constantly balance travel and my diet.

There's one item I pack sometimes, which is this: https://www.amazon.com/gp/product/B00EC7XJ28/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1 I buy groceries if I have a small fridge and heat up healthy, frozen meals in it. If I don't have a small fridge, I'll buy on my way home.

In my meetings, I'm expected to eat and drink with clients. I tell them to feel free to order whatever they like, but I'm ordering a light appetizer because "I got drinks and apps" earlier. I'll try to order something like tuna tartare, and other things that I know definitely can't have too many calories added to them in the kitchen.

I also stopped drinking or eating anything because it is free and I've asked myself--do I actually enjoy this? I've cut out drinking sub-par wine in flight (just because the flight attendant gave it to me). I've increased how much sparkling flavored water I drink when traveling because it feels like I'm drinking something.

If you need to bounce ideas off of someone, feel free to message me! I have to be very careful because I have hashimotos and I'm short, so I don't get very many calories for my travels.

No, that insulated bag is a HotLogic Mini. It's basically a low power hot plate that heats up to about 200 degrees and warms up your food. It only uses about 45 watts so you can use it in a vehicle with an inverter. I put the meat in for about an hour and the tortillas in for 20 minutes.

I always preach about my Hotlogic here

I just pop in the food in the morning and it’s ready by lunchtime

If I were in your situation, I would buy these three items: stainless steel electric tea kettle, the Wonderbag, and the Hotlogic mini portable oven.

The teapot will heat to boiling in less than three minutes, and can be plugged in at a gas station bathroom, while you're using the facilities. It will be ready before you're done washing your hands.

The Wonderbag is used all over the developing world because it cooks food without a continuous heat source, allowing families to save valuable firewood for other purposes. There is a great deal of information about the Wonderbag on the internet, including a cookbook!

https://smile.amazon.com/Wonderbag-Non-Electric-Portable-Cooker-Cookbook/dp/B01N2UKF1S/ref=sr_1_2?ie=UTF8&qid=1518976108&sr=8-2&keywords=Wonderbag

The HotLogic bag is a small portable cooker that cooks without odor, allowing you to use it in public unobtrusively. Lots of YouTube videos about ways to use it.

https://smile.amazon.com/dp/B00EC7XJ28/_encoding=UTF8?coliid=I2JT406MFURXGM&colid=4PIOFTYT27SL&psc=1

I would NOT buy an Instapot, as others have recommended because they need a great deal of continuous electricity to function, and they produce a great deal of cooking odors and steam, which are challenging to manage in a small space, or if trying to boondock cook in public.

Best of luck to you!

https://www.amazon.com/gp/aw/d/B00EC7XJ28/ref=mp_s_a_1_2?ie=UTF8&qid=1491428999&sr=8-2&pi=AC_SX236_SY340_FMwebp_QL65&keywords=heat+up+lunch+box

Get one of these!

If you're staying in a hotel, many of them do have mini fridges available to you, if you ask. That might make simple meal prep a couple of times a week a possibility.

Another solution is a portable personal oven which might make it possible to heat up healthy frozen dinners.

I don't know if you could use something like an electric lunch box www.amazon.com/gp/aw/d/B00EC7XJ28/ref=pd_aw_sim_79_of_7?ie=UTF8&psc=1&refRID=F909306ZZRNTEHQS796Q&th=1 (pretty much a hotplate in a insulated bag) but it works for me. No smells since my container is closed and no cold spots

You could try a heated lunch box like this one!

Maybe you can freeze your meals in bulk and reheat it from its frozen state in the lunch box. I believe it takes 2-3 hours to heat it up before you can eat it.

I use a HotLogic Mini
Changed my lunches dramatically and takes up a lot less room than a microwave

The problem with cooking a whole meal is that you will need to leave a whole other set of need spices, oils and liquids at work.

But you could reheat a meal assembled from your own leftovers from the night before. Or purchased, ready made frozen dinners.

If you want a fresh meal, consider investing in a Hot Logic mini-oven, $39 at Bed Bath and Beyond. This site has a 20% off coupon code.

Assemble your meal at home, season it, and plug it in when you get to work. It will be ready at lunch time, and leave your break free to enjoy lunch, without the worry of cooking it.

No, but if you want to cook your meals, use a hotlogic mini oven.
https://www.amazon.com/HotLogic-Mini-Personal-Portable-Oven/dp/B00EC7XJ28

Use that and a small inverter in your vehicle, and you can cook your meals perfectly. It takes about an hour to cook but keeps food hot for several hours (without degradation), so it's best to put your food in it at the beginning of a work day and let it sit.

Not many people know about these, but they get very favorable reviews and in my experience have been very useful.

My husband takes a mini hotlogic personal oven and puts leftovers in it, casseroles etc. Works great on the road.
https://www.amazon.com/HotLogic-Mini-Personal-Portable-Oven/dp/B00EC7XJ28

The interest shown in this prompted me to jump on the old search engine and see what is out there. Apparently there are hundreds, if not thousands, of answers for travelers. If you shop around I am sure you will find something that suits your needs. Here is one I found very interesting. From reading questions and answers on this it apparently is used a lot by people in your situation and has no problem with flying. https://www.amazon.com/HotLogic-Mini-Personal-Portable-Oven/dp/B00EC7XJ28/ref=sr_1_3?ie=UTF8&qid=1510926855&sr=8-3&keywords=Mini+Microwave+For+Car&dpID=51ADQnzJhSL&preST=_SY300_QL70_&dpSrc=srch

I've been researching the heck out of emergency cooking for the past few weeks, and here's what I found:

Outdoor stoves:

-Grill (assuming you have a yard or similar area to use one in).

-Fire/bonfire.

-Solar stove.

Outdoor ovens:

-Coleman camp oven

Indoor stoves:

-Gas stove

-Sterno cans (aka canned heat). You can get some alcohol stove stands off of Amazon that you can put pans onto, such as these ones: https://www.amazon.com/Evernew-Titanium-Alcohol-Stove-Cross/dp/B003DKK7MA/ref=cm_cr_arp_d_product_top?ie=UTF8&coliid=I1CNQGNOMN32RN&colid=4BTO3HW301S2

-Coleman stoves. I've seen mixed results about theses. The manufacturer says don't use them at all indoors while others say use them with proper ventilation. I would have one just in case but have other resources to start off with.

-Flameless cookers. The systems I know of are the Barocook, Yabul, and Magic Cook. Barocook and Magic Cook use the double boiler method. You put water into the first pot and then put activated heat packs into the water. Place second pot with food into the first and wait until your food is done. With Yabul, you put the food directly onto the heat pack. I don't know if the heat packs are interchangeable.

Indoor ovens:

-DIY tealight oven. Basically, you take a toaster oven, gut it of its heating elements, replace elements with a bread stone and tealights, and be careful. You can find the instructions here: http://www.thebusybhomemaker.com/diy-tea-light-oven-off-grid-cooking/

-HotLogic Mini Personal oven. Just came across this on Amazon, and it seems nifty. You would need a power source (a power bank or generator) to run it, though. https://www.amazon.com/dp/B00EC7XJ28/?coliid=I2YIBNJGF9E53D&colid=4BTO3HW301S2&psc=1&ref_=lv_ov_lig_dp_it

Before you try anything with fire or gas, I would highly recommend having a fire extinguisher and gas alarm on hand. I would also keep a food thermometer and a guide nearby.

For basic heat and power:

-Blankets. Lots of blankets.

-Fireplace, if you have one.

-Make a fort or set up a tent and focus your energy on heating that up, rather than your entire house.

-Have a power bank, at the very least. Get one that could power, say, a mini fridge or CPAP. Definitely have smaller ones for your phone and similar electronics. Keep them charged.

-Have a generator and keep fuel on hand. Make sure to keep on maintenance for it. It won't work super long term, but you'll be able to have something for a while, long enough to be ready to switch to Plan C (whatever that may be for you).

-HotHands or similar heat packs. You can get one-time use packs or reusable ones.

-Rechargable batteries. Keep them charged and keep enough for any electronics that require them that you want the keep powered.

-Candles (again, have a fire extinguisher or two on hand). You can get long-running emergency ones off of Amazon. I would steer away from stocking up on a ton of scented candles, just because it would get annoying to stay inside with five difference scents burning almost 24/7.

Actually it was the first thing that came up when I googled it, under an Amazon ad to buy one. I checked the Amazon ad for you, but it seems the large version I originally linked was too expensive and didn't pan out. It is still available for purchase, but it can only be found used. Here's the portable version that was offered in the same article I linked you to.

https://www.amazon.com/gp/aw/d/B00EC7XJ28/ref=mp_s_a_1_3?ie=UTF8&qid=1519617726&sr=8-3&refinements=p_85%3A2470955011&rps=1&pi=AC_SX236_SY340_FMwebp_QL65&keywords=macrowave&dpPl=1&dpID=51ADQnzJhSL&ref=plSrch

Edit: Funny enough, if you click the name of the company and scroll past their products, the first unaffiliated product you see is this very same mini crock pot.

You can get something like this https://www.amazon.ca/HotLogic-Mini-Personal-Portable-Oven/dp/B00EC7XJ28/ref=sr_1_2?keywords=solar+food+heater&qid=1554412099&s=gateway&sr=8-2 and a portable power supply because I think it cooks slower than a microwave but you could do it in the car and it's ready whenever you want to eat.

HotLogic Mini Personal Portable Oven, Blue https://www.amazon.ca/dp/B00EC7XJ28/ref=cm_sw_r_other_apa_i_TgZWCbQQ1KKZS

Get a hotlogic mini and skip the microwave line! https://www.amazon.com/HotLogic-Mini-Personal-Portable-Oven/dp/B00EC7XJ28

Just found this at Amazon. Combine it with a power inverter and you can cook in your car!

HotLogic Mini Personal Portable Oven, Blue

https://www.amazon.com/dp/B00EC7XJ28/

Things sound very similar to what my wife deals with......we've even gone so far as to ensure that everything is not made on shared equipment. I contacted Penzey's spices a couple of years back and worked with them to develop testing procedures and standards. I learned that b/c wheat is so prevalent in our food supply....that almost anything can be made on shared equipment. I had been ordering online via Amazon to get the Spicely brand of spices...but they are so expensive! Thankfully a new brand has popped up in the stores called Badia....they are certified GF.

I also wanted to mention we do travel a lot...which has been a lot tougher, and we have tried a ton of different ways to travel with our own food. One device that has been a huge help has been the Hot Logic...you can find it here: http://www.amazon.com/HotLogic-Mini-Personal-Portable-Oven/dp/B00EC7XJ28
It is awesome...the food we put in is at a great temperature every time! My wife even started taking it to work to use with her lunch.

We don't eat out at too many places except for Da Luciano's in Rivergrove....they are awesome! They truly understand cross contamination. Make sure you make a reservation before going...b/c they are usually very busy.

We find the high end fine dining places do a really good job...but who can afford those?

One other I wanted to add is my wife recently figured out that dairy was causing a ton of inflammation. After some research...it looks like a lot of celiacs have dairy issues.

If you ever have any other questions...please let me know. I know how hard it was to go through...and we didn't have any, and we had to learn it on the fly. Always feel free to reach back out.....you should feel real proud of all the progress you've made to become a happier and healthier person!

https://www.amazon.com/HotLogic-Mini-Personal-Portable-Oven/dp/B00EC7XJ28

This is the one I use. Works with any container, and has been going strong for 2+ years. Even bought the casserole size for dinners at home (connectioned to a timer or smart plug)

As for recipes: all kinds of stuff, it doesn't have to be special. Lasagna, enchiladas, soups, stews, chicken, brisket, omlets, even the occasional MRE side dish pouch. It's just a tiny hot plate in a fool bag set to 180F so it doesn't cook out the water or overcook the food.

I use a lunchbox that you can plug in to warm up your food, and I can't recommend it enough! Amazon reviews say its great for truck drivers, so I assume you can plug it into a van's car charging thing. Alternatively rice meals do well in a thermos!

Try something like this for your fish: https://www.amazon.com/HotLogic-Mini-Personal-Portable-Oven/dp/B00EC7XJ28/ref=mp_s_a_1_5?ie=UTF8&qid=1535894200&sr=8-5&pi=AC_SX236_SY340_FMwebp_QL65&keywords=lunch+box+cooker&dpPl=1&dpID=51ADQnzJhSL&ref=plSrch. There's some recipes online for how to meal prep with it.

I came across this when looking at a list of items to use for travel. Not sure this would keep your cold food cold, but it would definitely fit the bill in keeping things warm, as long as you have access to an electrical plug.

I lift outside of fasts and still lift during fasts. I've learned to take the dramatic (so far 5% decline in rep max and weights) lifting progression declines as part of my current fast (passed 14 days mark, and counting). It helps me control appetite; the soreness after a good session makes it easier to ignore temporary blips of appetite urges. Most workouts are around 2-3 am in the morning; the large offset to the normal meal period seems to throw off my body's programming to expect a meal after a workout.

<20 g per day net carb keto diet. Track my macros; 23/1 and 20/4 really streamlines the bookkeeping. Supplement each day with 10 g BCAA (30 g on workout days), 5 g creatine, 4.4-8.8 g Vega Hydrator electrolyte, both outside and during fasts.

Try to get in 8-10 hours of sleep every night.

I'm diagnosed Type 2 diabetic, but within the margin of lab measurement error for pre-diabetic range last year, and with fasting will drop out of that range into remission this year. But I still test my blood glucose between 5-10 times per day, some days with multiple different brands of meters.

I drink 4 liters/quarts of plain tap water per day. During fasts this will go up to 8 liters/quarts; I don't pee out as much as I drink, so I'm probably exhaling all that extra water.

I travel some for work. Have to be social over many meals with my client-facing activities when I travel. There is almost always an iceberg or romaine lettuce salad option no matter where we end up, and no one bats an eyelash at that. Outside of fasts, I pack and use an ultra-portable food scale and a "portable oven". The latter is more of a slow-cooker than an oven per-se; it only goes to 150° F. Toss some protein (usually chicken or beef) in the night before, and it is ready for me the next evening. Broccoli florets and grated Parmesan in the microwave (every hotel either has microwaves in the commons area or the rooms), and I'm good to go.

Measure and track various metrics to guide my body fat percentage lower. Goal next year is to drop to 12% by various caliper measurements to justify cost of a DEXA scan and start fine-tuning. I've had to stop using keto sticks because they only test acetoacetate and I'm keto-adapted to where those drop off and I'm only producing beta-hydroxybutyrate as markers, and am looking for a home-based test that's accurate (the Abbott Labs unit on the market I didn't find to be accurate).

I stay mindful of the enormous amount of commercial inducement behind most food "programming" in public spaces now. It helped me learn and take control of my psychological conditioning to food, and makes it far easier to ignore most enticements to eat when I don't have to eat for nutritional needs. I also remind myself that in my work travels entertaining clients I've already eaten the absolute, quintessential best of nearly every kind of food one is likely to find in daily (and not-so-daily) life, and no matter what is placed in front of me, I don't need to eat it for entertainment/enjoyment value, only for nutrition. The only exceptions I will make to this are true once-in-a-lifetime culinary experiences like sushi at Sukiyabashi Jiro that I haven't done yet. Fasting is an enormous aid in reinforcing my mindfulness and attitude.

I learned to eat to my macros and calculated TDEE requirements. I do once a week cooking of my proteins, portioning out during that session, and extremely simple meal plans. It helps that I'm not subject to taste fatigue; I don't mind at all eating the exact same menu for weeks and months on end. These days I will usually have sauteed ground beef (from the fattiest one I can find) in a patty form, broccoli florets (I cut what little stems I can find on even these florets, as that is the part that packs in a bunch of carbs), all cooked in bacon or beef grease, and grated Parmesan for Meal Type 1, and slow-cooked chicken breast and olive oil mayonnaise for Meal Type 2. I rapidly portion out the mayo, cheese and florets on a kitchen scale with a tare function. I will experiment with duckonnaise and baconnaise next, as I'm trying to move away from packaged foods where I can.

I look for the cheapest coupon offerings of proteins that I can find in the weekly circulars when I need to stock up, then buy an entire month's worth in a single trip, and cram it all in my deep freeze. Between this and once a week cooking, I have freed up a ton of time to enjoy with my family and not detract from my business.