In My Cruise Era
2025 has been a busy year of travel for my husband and me. In addition to flying to various states and working comic conventions, we have already been on nine cruises! With so much time away from home, it has been difficult to eat healthy. We have likely eaten out more than we have at home. Plus, it’s no surprise that we like beer, so with all these new places and venues, there’s been an increase in our drinking as well.
While I have still been diligent in attending my local run clubs (when I can) and working out while traveling, I felt like it was time to return to a more wholesome diet for a while. I have completed a Whole30 diet before and am not as concerned about discovering any allergies, but merely treating this like a body reset. Taking a break from drinking alcohol, consuming chemicals and preservatives, and focusing on what I put in my body…if only for a month.
Of course, within any given 30 days, we have a cruise planned, so I put it to the test. Can you maintain a Whole30 diet while enjoying a cruise vacation? Keep reading to discover all the food and drinks I partook of while aboard Royal Caribbean’s Mariner of the Seas for a 4-night cruise.
Day 1 – American Fare:
Breakfast
Before driving to Galveston and boarding our cruise, we had breakfast at home using pork carnitas meat leftovers mixed with yellow potatoes and eggs for a delicious morning hash. I topped this with a homemade cilantro lime sauce that I prepped the day before. I added some jalapeno for a bit more kick.
Lunch
Once on board the ship, we went to the Windjammer for lunch. My plate consisted of the roast beef from the carving station, garlic-roasted potato wedges, and Catalina cauliflower. The cauliflower was labeled as vegan, and when I asked about how the potatoes were prepared, I was told they were roasted with vegetable oil, so there was no butter present in these items. I assumed that because the roast beef was cut fresh at the carving station that there were no nitrates in this meat, but did not inquire to confirm.
Snack
Since we had the late evening dinner, we decided to come back to Windjammer for a snack to sustain us until then. I selected a couple of slices of watermelon and pineapple along with some walnuts, dried apricots, and pumpkin seeds.
Dinner
Dinner in Main Dining on the first night was American cuisine. After checking the allergen guide and inquiring with our waiter, I ordered the shrimp cocktail as an appetizer, without the horseradish cocktail sauce (it contained soy), and the grilled chicken breast entree that came with potatoes, carrots, and broccoli. They left off the thyme au jus gravy because of concerns of soy within it as well, but it was not listed among the allergens on the chart. You can find all the allergen charts from meals had in Main Dining at the bottom of this post.
Day 2 – Italian Cuisine:
Breakfast
We woke up bright and early and, after a walk around the deck, headed to the Windjammer for breakfast. I enjoyed a generous helping of scrambled eggs (topped with green onion) that, when asked, I was told were not cooked in butter or oil, and a helping of sautéed vegetables (zucchini, bell peppers, and onions). I also had a small bowl of pears with breakfast.
Lunch
At lunch, I once again visited the carving station in the Windjammer, assuming that the selection of meat present did not contain nitrates, and requested three slices of the roasted pork loin. I accompanied this with a salad from the salad bar consisting of romaine lettuce, tomato, cucumber, green bell peppers, and red onion. I was able to bring aboard my own salad dressings for this cruise, so I topped it all with the Green Goddess salad dressing from Primal Kitchen, a Whole30-approved brand.
Since we get free drinks in the casino of this cruise line, I took the opportunity to order one, non-alcoholic, of course. I ordered a simple soda water with lime, just for something carbonated and to feel included in the ship’s festivities.
Dinner
That evening’s dinner cuisine in Main Dining was Italian, and there was little on the menu that fell within the confines of my Whole30 diet, so for dinner, we ventured back to the Windjammer. I selected the top round beef from the carving station and paired it with some sautéed zucchini, bell peppers, and onions. I also included the grilled fish. I was assured that this was cooked in vegetable oil and not butter. “Dessert” for that meal consisted of the walnuts, dried apricots, dried cranberries, golden raisins, and pumpkin seeds. Since it is typically less crowded for dinner at the buffet, I was able to secure my favorite seat to watch the ocean behind us.
Day 3 – Taste of Mexico
Breakfast
The following day, it was back to the Windjammer for breakfast before setting out to explore Cozumel, Mexico. I had my same scrambled eggs with a side of sautéed vegetables, but with a slice of grapefruit instead of pears that morning. Most days also began with a cup of black coffee as well.
Despite having black coffee aboard the ship, I wanted a bit more caffeine after disembarking. We went to the Starbucks near the port, where I ordered a venti Cafe del Dia Chiapas, a coffee blend native to the Chiapas region in Mexico. This was served black and on ice as it was quite hot outside.
Lunch
We wandered the streets of the city, avoiding all the tantalizing food venues, bars, and tequila tastings that were advertising for us to come in and sample their beverages. I had researched some local restaurants and, after reviewing their menu, settled on one that seemed to have items that I could enjoy. We stopped in at Casa Cuzamil, where we were the only individuals there shortly after they opened at 11 AM.
After ordering a couple of waters and scanning the menu, I ordered the Molcajete Caribeno. It was a compilation of grilled seafood and veggies that I presumed would be acceptable as long as I did not consume the rice that it came with. It was only after I ordered that I realized all of the proteins had been cooked in butter, the baked potato was topped with sour cream and bacon, and even the side of veggies were swimming in butter. I decided to make an exception for this meal. My lack of Spanish speaking capabilities made it very difficult to convey dietary restrictions, and I did not want to waste this opportunity to try this opulent selection of local seafood. I did, however, avoid the baked potato, rice, and bread that this dish was served with and only consumed the proteins and vegetables. They were delicious! Sadly, I am not sure how possible it is to stick to a Whole30 diet while in Cozumel unless you are a native Spanish speaker who can convey all of the restrictions, so if you’re adhering more strictly, you may need to only have meals on board.
Dinner
I ordered the shrimp cocktail again, but this time I brought along my own lemon garlic dressing from Chosen Foods. When I examined the label of this brand, it adhered to Whole30 standards. This made for a wonderful topping for my shrimp. Dinner’s theme tonight was Mexican, and there was a chile-lime crusted salmon that appeared to follow the standards for Whole30. It came atop a bed of kale, sweet potatoes, onions, and mushrooms and was topped with a fresh mango salsa.
Day 4 – Flavors of the Caribbean
Breakfast
Instead of getting my usual breakfast of scrambled eggs and vegetables in the Windjammer, we decided to go to Main Dining for breakfast for a different selection. I ordered the Omelet Your Way with all the vegetables (mushrooms, onions, bell peppers, and tomatoes) and no cheese, served with a side of sautéed mushrooms and a fruit cup. It did not state that it came with hashbrowns, and I gave this to my husband as I assumed it had added preservatives and had been fried. After a closer look at the allergen guide, I was surprised to see soybeans listed as something within this dish. When I inquired, I was told that the oil they used had soy in it. Oops. I thought it had been the vegetable oil that everything else was grilled or sautéed in. If ordering this and strictly adhering, be sure to ask for a substitution.
Lunch
For lunch on the final at-sea day, I came prepared with Yo Mama’s ranch dressing, expecting to make a salad. It is sugar-free and dairy-free, and appears to follow all Whole30 ingredients. I piled my plate high with romaine lettuce, garden greens, tomatoes, cucumbers, green bell peppers, and red onions before spotting the roasted turkey at one of the many carving stations that day. It was the perfect addition to my salad. I also ate a banana that I had saved from breakfast the previous day for a bit more sustenance for the day’s activities.
Dinner
While my husband and I enjoy getting dressed up and going to the Main Dining Room for dinner, when I examined the menu for that evening’s meal, there appeared to be very few dishes I could have without being overly bothersome with substitutions, so it was back to the Windjammer for our final meal.
I was happy to see that the buffet still featured key items from the Caribbean menu that I could partake in. I selected the jerk pork leg and jerk chicken along with some roasted sweet potatoes. I also included a small New York strip steak and a little bok choy for something green. The flavors of the jerk seasoning were wonderful, and the steak paired well with the lemon garlic sauce I had brought aboard.
Overall, while somewhat restricting and having less ability to enjoy all that the cruise and port cities have to offer, if you are diligent and determined, it is entirely possible to maintain a Whole30 diet on a cruise ship. The staff is always willing to accommodate dietary restrictions and answer any questions you may have about the cuisine. I was not as strict as I could have been, but that’s not to say that someone else couldn’t be. The food is still great, you can bring aboard your own sauces and snacks (although I’m not certain they’ll allow homemade items), and you’ll still have a great time!
Cheers!
