Solo Nomad Travels

Why I travel with a USB blender

I got tired of going out for every single meal—especially when I was staying somewhere remote, or too tired to work from a café. Many places don’t offer a kitchen, just a microwave. Vegan milk is often unavailable or overpriced. Smoothies on the go? Not everywhere. This small blender solved all that.

It fits in my daypack, charges via USB, and handles everything from banana-based recipes to soaked lentils. It’s easy to clean, doesn’t leak, and I’ve even used it while sitting by a lake with my laptop.

The travel blender at a glance

• Size: 10 inches / 25.4 cm high, 3 inches / 7.8 cm wide
• Capacity: ~350–400ml
• Power: USB-charged battery, ~10 uses per charge
• Blades: Stainless steel
• Features: Digital timer, safety lock
• Cleaning: Add water + drop of soap, blend, rinse

My go-to recipes for everyday use

Oat milk in under a minute

Plant-based milk is expensive in many countries, and often sold in 1L cartons—too much when you’re moving every few days. Here’s how I make it:

Ingredients:

• 4 tbsp oats
• 250 ml water
• 1 date or ½ banana
• Pinch of salt
• Optional: dash of cinnamon or vanilla

Instructions:
Soak oats for 10–15 minutes if you have time. Blend everything for 30–45 seconds. If you want it smooth, pour through a strainer or cloth. Keeps in the fridge for two days if available.

Red lentil batter for wraps & pancakes

This is my go-to when I want a savory, filling meal with minimal effort. The ingredients are shelf-stable and super cheap.

Ingredients:

• ½ cup red lentils (soaked 2–3 hours)
• ½ cup water
• Spices: turmeric, cumin, salt

Instructions:
Blend into a thick batter. Pour into a non-stick pan if you have access—or use a microwave-safe silicone tray. In the microwave, heat for 2–3 minutes. It works well as a base for wraps or as a quick pancake.

Microwave mug cake for lazy evenings

Sometimes I want something sweet, warm, and ready fast. This recipe saves me when I crave dessert without an oven.

Ingredients:

• ½ ripe banana
• 3 tbsp flour (any kind)
• 1 tbsp cocoa powder
• 1 tbsp nut butter or oil
• 1 tbsp syrup or sugar
• ½ tsp baking powder
• Splash of oat milk or water

Instructions:
Blend all ingredients until smooth. Pour into a mug or silicone mold. Microwave for 1.5 to 2 minutes. Add coconut, chopped nuts, or a spoon of peanut butter on top..

More reasons I never travel without it

• It saves money. No need to buy smoothies, dips, or snacks outside.
• I avoid shared kitchen equipment in hostels.
• I can stick to a plant-based diet more easily.
• I control what goes into my food—even when staying in hotels.
• I prepare food during lunch breaks or late at night without disturbing others.
• I’ve used it to make hummus, banana pancakes, salad dressing, and blended soups.
• It fits in my carry-on without issues.
• I also focus on multi-purpose items to save space and weight:

Where to buy & what to look for

I bought mine for under €10 during a summer sale. If you’re shopping for one, I recommend:

• 350ml–500ml capacity
• Strong stainless steel blades
• Chargeable via USB (ideally usable while charging)
• BPA-free container
• Timer display is helpful but not essential

Avoid ultra-compact versions—they struggle with thicker blend

Would I recommend it? Absolutely.

If you want flexibility, especially as a digital nomad working odd hours and changing locations, this tool is more useful than a travel iron or even a hairdryer. I’ve used mine in cafés, co-working spaces, Airbnb kitchens, ferry terminals, and even once in the back of a camper van.

Questions or travel hacks?

What’s your essential tool for eating on the go? Ever made lentil wraps in a blender or created your own oat milk while traveling? Drop your questions or tips in the comments—I’m always looking for new hacks to test in the next country!

More questions? Share them in the comments below!