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★★★★★ Keeps me healthy on the go!

★★★★★ Great tips and easy to reference.

★★★★★ The “Go-To” Book for Anyone Juggling a Busy Life.


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Product Description

Business travel is challenging enough with stress, work commitments, delays and time scarcity. Eating well is usually sacrificed under these circumstances. Are you:

  • Confused about what is considered healthy or unhealthy to eat?
  • Eating “healthy” but still having health issues?
  • Feeling hopeless about eating healthy while traveling for business?
  • Looking for an easy and practical guide to eating for optimum health and wellness?
  • Interested in a practical guidebook for your traveling employees?

If you answered yes to any of these questions this book is for you!


Paperback: 128 pages; Kindle edition: 103 pages

Publisher: Blue Pearl Media, LLC

Language: English

ISBN:   978-0-9912465-0-2 (paperback)

978-0-9912465-2-6 (Kindle)


  1. Marlene Ziobrowski

    (verified owner):

    I was one of the entrusted reviewers of this book as it was in development. Read it – loved it. This is a great encapsulation of much wisdom. Natasha’s use of her story of being non-optimally healthy – and not being catastrophically ill – to frame the book is very compelling; so often I hear friends claim that change is not necessary because they are “not ill”. The story of feeling that food is “out of one’s control” really resonated with me. In particular, it captures the frustration of trying to find food that is actually food (nouri – useful word to distinguish what we are talking about here – thank you!) and frequently not succeeding. The book aptly captures the way that sense of lack of success can lead to fatalism that must be resisted. Lovely checklists on pages 27 and 38 – they, beautifully undidactically, do a good job leading the reader to tell their own story. I like the simple explanation of why eating grain fed animals is risky; I’ll be quoting! I tried out Natasha’s suggested internet search terms and found a wonderful little fresh/raw Caribbean food place that my partner and I’ve driven by thousands of times and never noticing, in the middle of the outer reaches of the Greater Toronto Area wasteland that we pass through on our trips to my farm (and where we have been known to stop at fast food joints on the way because they were “all that was there” and “they’ll all be food from the same supplier anyway”). Thank you, Natasha, for writing this book.

  2. Antoine de Chassy

    (verified owner):

    I very much enjoyed reading this book and so many times said to myself: thank God there are people like the author on our unhealthy business planet! Very refreshing, always extremely useful, with lots of practical tips and some scary warnings too.

    My food culture is deeply rooted in the southwest of France– where I was born and raised in the religion of fresh and tasty products, the pleasures of cooking and sharing meals, and where health and food were always intricately related, from the raw product to the way kids were supposed to enjoy the dishes on their plates.

    Food and pleasure are so close to one another. When we make a decision, and it is obviously true when we choose to eat one thing rather than another, it is based more on emotions than on any rational thinking. As a matter of fact, our decisions regarding food may not be decisions at all as marketers and politicians have known for a long time.

    When the book asks the question “is it worth the damage?”, I do not think it is a question of a rational nature. Instead it is really the counterpart to food industry marketing messages of “indulge yourself”, which actually means: eat crap and enjoy the sheer pleasure of transgression.

    This is a real guidebook to thinking about food…oops nouri. This new word nouri, which is introduced in the book, is most helpful in thinking about how we should be eating, and what we should be looking for when hungry, or looking for a restaurant.

    I would like to see more discussion of the role of pleasure in eating. We should reconcile pleasure, transgression and healthy food since healthy can certainly be good, tasty, savory and a tremendous source of pleasure. People in North America appear to dissociate their head/mind from their body. I have heard so many people say “I need food” like “I need gas”. It is quite pathetic and it always leads to choosing the cheapest gas station, aka fast food. As a matter of fact, just travelling across the US makes you realize the relationship between cars and food, gas station and fast-food places along the highways etc., or as described in the book, along our travel paths: airports, hotels, train stations (Re: the Up in the Air movie).

    An important aspect of eating habits is consistency, not only when you are alone in your hotel room, or with customers in a restaurant but at home with family and kids. I would love to read about the consistency of a business man or woman coming back home and keeping the same habits described in this book, while in a different social setting, in particular with family. The healthy habits must be a lifestyle, compatible with all social settings and not just a strategy for when you are on the road.

    The book has a section on food as a business (restaurants, agri-business, corporate farms, brainwashing power of marketing wizards in the food industry, etc., etc.) that I particularly liked. It is a societal question of the utmost importance. The book avoids controversy whilst clearly stating a clear opinion. The tables and figure are very well done, and directly helpful. Kind of cheat sheets when you are on the road.

  3. Olaf Groth

    (verified owner):

    This book is far from being another food-fad bible. It’s a practical, fact-based, and empathetic guide, written by an experienced business traveler for her traveling colleagues. It is written for the down-to-earth do’er, the person who wants to be smart and live longer, but has a real-world job to do; someone who can’t afford to go off the grid, grow their own kale and raise their own chickens. In unpretentious no-frills ways, the author shows us that it doesn’t take that much effort to eat well, feel well and do well when we travel. To do that, the book gives us a cheat sheet that keeps us from being stupid as we find ourselves confronted by a deck that is stacked against us – industrialized food choices in a speed-and-efficiency focused travel world. It also gives us a language system that is easy, plain and fact-based – no marketing jargon here. And, most importantly, the book gives us useful tips on how to train our brains to make good choices: What do you need to ask yourself when you’re starving as you step off the plane? How can you get quick but healthy comfort for your late-night appetite as you settle into your hotel room? When and how do I engage in nutritional compromise? It’s so simple that it’s almost trivial: In business, we are trained to put quality resources into our businesses to get quality products out – why would we do anything different with our bodies? I, for one, am glad that I’ll have this on my tablet when I board the next flight.

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