Real Food on a Road Trip

We recently started the GAPS diet.  GAPS is pretty restrictive. You can't eat just anything. Most of what you eat needs to be home cooked or raw.  Ideally it would all be organic, grass-fed, free range ... we can't make that happen right now, so we're doing the best we can. We avoid as many chemical additives as we can, no sugar or artificial sweeteners are allowed, except honey; no grains or starches either. You'd be surprised where you find sugars and grain additives!
But here's the deal: we're driving to the Grand Canyon from Alabama. 24 hour drive. 2 1/2 days driving. Yeah. I thought about just throwing in the towel and starting over when we get home, but the reason I started was the discomfort my two year old was experiencing and I wasn't going to go back on the progress he's made, so ... I just had to come up with a way to make the road trip and the diet work together! Not gonna lie, I took cues from a couple other blogs www.passionatehomemaking.org and another one I cannot for the life of me remember right now. I spent 2 days cooking up some chicken and cutting up veggies. Here's most of what I put in the cooler on ice.

In the 4 gallon sized bags: 5 dozen hard boiled eggs, 16 pounds of roasted chicken drumsticks, 10 pounds of marinated, baked, chicken breast tenderloins.
In the 7 quart sized bags: 8 cucumbers cut into "sticks", 6 sweet bell peppers (yellow, red and orange) sliced, bunches of carrots, I couldn't even tell you how many, peeled and sliced into discs,and some cuties.
Then there's Bubbie's dill pickles, sauerkraut (which I actually tasted and ended up leaving home, homemade yogurt and bananas.
I also packed a jar of ghee, for cooking at the campsite,raw honey and a half gallon of raw milk I had left in the fridge. We stopped at Sam's Club and picked up a bunch of Pink Lady apples, more bananas, some strawberries, and a box of Larabars. 
To be honest, I'm not sure we're going to make it.  We've already gone through half the carrots, about a third or so of the cukes, half of the peppers, all of the tenderloins, and slightly less than half of the drumsticks! The milk is gone, and so are most of the Larabars. And we're only 2 days into the week long trip.  We haven't touched the eggs yet, because the hotel we stayed at last night had hard boiled eggs at the breakfast and we can always stop and get more fruit and veggies, but the meat might be a problem. I'll have to think about how I can cook some up at the campsite to bring with on the way home.
What are some ways you deal with eating real food on the road?