I ate a lot of bread and cheese and nuts when touring, plus whatever fresh fruit I could get, and then would supplement with single servings of meat, pasta, etc. about once a week and occasional restaurant meals. I got the meat from butcher counters. I did instant oatmeal for breakfast, and also kept a jar of PB as my emergency backup in case I ran out of food. I tended to buy enough food for 2 or 3 days (this was in the days before the internet, and I didn't always know where the next grocery store would be!), and I kept film canisters (remember them? Now you can buy them WITHOUT film just to use the container!) with spices and salt for cooking.

Oh, I almost forgot--I loved the Rye crisp kind of bread/cracker because it lasts forever and is really lightweight. I'd make open faced sandwiches with it, with some cheese and cucumbers and tomato. Yum. My trunk bag was my pantry so things didn't get really squished and I'd have easy access to stop for a quick lunch or snack.

Sarah