Travelling with IBS and food intolerances

This week’s blog update is coming from guest blogger Angi, who travels extensively, while still managing to look after her gut, by finding eateries that are food intolerant friendly.

Do you love travelling? If yes, you’re the same as me. My name is Angi and I’ve been wandering the world for over a year – with my gut issues always by my side.
I have IBS-C and many food intolerances (lactose, fructose, wheat, onion and garlic, just to name a few). And even though this obviously sometimes gives me a hard time, it’s been the best year of my life!Angi The Intolerant Wanderer
Travelling has always played a huge role in my life. It’s my passion and I said to myself that I won’t let anything stop me from doing it. Was it difficult at times? Yes! And overwhelming? Absolutely! Especially at first. But with a little preparation and calmness everything is doable. Also it gets easier with time. And along the way I learnt a lot about myself and how I deal with different situations. It’s definitely been a journey in every aspect – for my body as well as for my mind. If you want to read some more tips on how to travel with food intolerances, check out the article I wrote for is a platform I created together with my partner Pam while travelling. Our main goal with it is to make life a bit easier for people with food intolerances and allergies. There is a lot of information out there scattered around. That’s why we try and channel some of it on our Instagram profile by sharing worldwide recommendations for restaurants, products and recipes – all food intolerance and allergies related. Currently most of the action happens on Instagram. But we’ve already organised some events and have many more ideas what to do next.

Besides this, I have my personal Instagram profile the intolerant wanderer on which I talk about personal stuff, my travels and how I deal with my intolerances. It has helped me a great deal to openly speak about my gut issues and interact with others who go through the same. It’s people like Meredith who give me so much and keep me going. Thanks! Also for giving me the opportunity to introduce myself here.

About Angi:

Angi is originally from Switzerland but feels home wherever she is in the world. As the intolerant wanderer she portraits her journey. With that she wants to help others and show that it’s still possible to travel and enjoy a location independent life, even if you have food intolerances. Together with her partner Pam, she also created which is a platform for people with food intolerances and allergies. It’s supposed to be a place for inspiration, information and interaction – and to make life a bit easier.



Buckwheat, coconut and cashew granola

This recipe is super easy and takes about 20 minutes to make. Granola is a healthy way to add some flavour and crunch to yoghurt, fruit, a smoothie or acai bowl, with pancakes or even on its own as a healthy snack. This granola recipe is gluten free, vegan and sugar free.


I decided to make my own granola because as much as I love a ready-made granola, I can’t tolerate too much sugar and the store varieties seem to contain a lot, many brands now use unrefined sugar such as dates or coconut sugar, these are still high in simple sugars such as fructose and my body reacts badly to it. The reason for this is I have a condition called leaky gut which is where tiny holes in the stomach exist and leak toxins into the body, there is also an overload of bad bacteria which I’m currently being treated for, this bad bacteria thrives on sugar, hence why I’m trying to reduce my sugar intake. I’ll write more on that topic at another stage, as many endometriosis sufferers seem to also be dealing with gastrointestinal issues.

Back to the granola recipe; it makes about 5-6 serves (depending on how much you use of course). You can find these items in the health food section of your supermarket (or health food/organic store), I buy pure vanilla powder online direct from the producer, but you can buy vanilla pods in the sugar/baking section of your supermarket.

You’ll need:

1 cup of uncooked buckwheat

1/2 cup of coconut chips or dessicated coconut

1/2 cup of roughly chopped raw cashews

1 tablespoon of chia seeds

3 tablespoons of coconut oil, melted

1 teaspoon of pure vanilla powder (or a vanilla pod, scraped)

3 drops of organic liquid stevia (no additives)


Preheat oven to 160 degrees.

Mix the coconut oil, vanilla and stevia together then mix through with the remaining ingredients.

Place on a baking tray lined with baking paper then place in the oven for 13-15 minutes. It should be a light golden brown colour when ready.

Remove from the oven and allow to cool then place in a glass or ceramic container and store in the fridge. Once it’s cold most of the granola will stick together in chunks (from the coconut oil) and be nice and crunchy. Enjoy!

Yours in health,

Meredith x