Packing it away is what I’ve been doing well of late…eating more than I should of things I shouldn’t. So, when I took off recently, I decided to only pack good eats.
The Grocery List
For four days of solo meals, here’s what I packed:
- 1 pound of ground bison
- A package of king trumpet mushrooms
- A bunch of kale
- Garlic scapes
- A garlic salt seasoning
- 1 cantaloupe
- A container of pea sprouts
- A bag of arugula and one of spinach
- A red pepper
- Toasted brown rice
- Homemade balsamic vinaigrette
- A roasted kabocha squash
- 3 bananas
- 1 pound of grapes
- Olives and roasted garlic
- Coffee & coconut milk (+ French press)
Meals I Ate
Alternating Hearty Breakfasts (incl. Coffee):
Sautéed and seasoned bison, mushrooms, kale and scapes with a side of cantaloupe
Pumpkin smoothies (kabocha, banana, spinach and some cinnamon)
Lunch: Spinach, arugula, sprout salad with red peppers, avocados and mangoes sprinkled with toasted brown rice and dressed with a balsamic vinaigrette I’d mixed up quickly at home.
Pack Snacks: Plantain chips, dried mangoes, almond butter
Light Supper: Grapes and olives
Beverages: And I drank plenty of water and green tea
While the above is how I put together the ingredients I had – I was trying to be efficient – here are some other meal ideas you could use them in:
A bison patty with a spinach side salad
A fruit salad of mangoes, cantaloupe, grapes, and bananas
Mashed and heated kabocha squash with toasted brown rice and coconut milk
Arugula with roasted grapes and garlic scapes
Sautéed red pepper, garlic scapes, chopped olives and mushrooms rolled in kale leaves and steamed just enough to soften the leaves
It worked out well to eat a hearty breakfast. After hiking all day on breakfast and some snacks, I really didn’t crave heavy meals later on. Light fruit and veggies were all I needed.
I was lucky that the place I stayed in had a blender, a stove with cook wear, and some dishes. Were it not for that, I would have made sure to take a pot, nix the smoothie, and have a small cutting board, a plate and some utensils along.
What I did take was a French press (a life saver), a tea ball, a pocket knife, a couple of zip baggies, a water bottle, and the cooler I packed everything in.
What are your favorite foods to pack or prepare when cooking on vacation is an option?