Ayla Frost loves airports. The buzz, the motion, the people. But food on the road? That’s where it used to get tricky.
“I traveled constantly for work and always felt like I had to choose between eating clean or eating at all,” she says. “Either I’d cave and grab fast food or I’d skip meals, which only made things worse.”
Eventually, Ayla decided to stop letting travel derail her health goals. Her new approach didn’t involve coolers or elaborate meal prep. It simply meant being intentional.
She’d look ahead at where she was staying and what was nearby. “If there’s a grocery store within walking distance, that’s a game changer,” she says. A stop at the store upon arrival often meant stocking up on fruit, hummus, unsweetened yogurt, or pre-cut veggies—small items that turned hotel breakfasts into something she could feel good about.
At airports, she started opting for simple sandwiches or build-your-own salads, skipping heavy sauces and sodium bombs. On long flights, she packed almond butter packets, dried fruit, and a refillable water bottle.
But perhaps the most important shift was in mindset. “Instead of chasing perfection, I went for balance,” Ayla says. “Even if one meal wasn’t ideal, the next one could be better.”
Now, she sees clean eating as something fluid—something that adapts with her lifestyle, not against it. “Travel used to be the exception,” she smiles. “Now it’s part of the plan.”
Karlie also believes in the power of natural oils for hair health. She often applies argan oil or coconut oil to the ends of her hair to prevent split ends and add a natural sheen. Regular scalp massages with essential oils like rosemary or lavender not only stimulate hair growth but also promote relaxation.
To minimize heat damage, Karlie limits the use of styling tools like blow dryers, curling irons, and straighteners. When she does use them, she always applies a heat protectant spray to shield her hair from the damaging effects of high temperatures.
