Real Food Vacation Wrap Up

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We are on our way back from an awesome three days in the mountains. What a treat to move, breathe and energize. I was just telling my husband how different it feels to move in the mountains. I felt so strong, free and clear thinking on our hikes and trail runs. The key difference=no stress! Read some of Katy Bowman’s work and she talks about this happening all of the time. Expose yourself to different environments and you uncover amazing capabilities.

I love my kids and my husband, I am grateful for our home and resources. There are days that the kids push me to my limit. Patience, deep breathing a scoop of Natural Calm and and evening walk usually recharges me. But, man it’s tough to be “on” constantly everyday, all day. I am a pusher and it takes A LOT to slow me down. That’s a blessing and a curse! This week really showed me how much I have in the tank and I loved it!!

So, here we go, onto the food. I am so pleased with how everything turned out. We left with three full coolers and are bringing back food to fill only one and a half. I took a quick picture of most of our meals. The turkey breast was a real treat and worked out great.

IMG_4725

I even have a carcass to use to make broth for our meals next week.

Monday dinner:
Roast whole cut chicken*
Roast sweet potato fries with coconut oil
Soaked and cooked red beans
Green salad with olives, avocado, tomatoes olive oil and vinegar
Cantaloupe, strawberries and naval oranges
*I saved bones for broth for next week! 🙂

Tuesday breakfast:
Scrambled eggs in coconut oil
Buckwheat bread toast with grass fed butter (raw honey for William and Kevin)
Pastured bacon
Cantaloupe, strawberries, raspberries, oranges and banana

Tuesday lunch:
Shredded roast turkey breast
toasted buckwheat bread

leftover bacon from breakfast
raw cheddar cheese
tomato and spring mix
Cantaloupe, strawberries, raspberries, oranges and banana

Tuesday dinner:
Pastured pork sausage
Roast sweet potato fries with coconut oil
Organic steamed green peas and carrots
Soaked and cooked chick peas
Green salad with olives, avocado, tomatoes olive oil and vinegar

Wednesday breakfast:
Pork breakfast sausage made into patties
Sorgum and banana pancakes
Organic wild blueberries warmed on the stove

Wednesday lunch:

“Nachos”
Organic sprouted corn tortillas with chia and flax seeds (from Thrive)
Shredded roast chicken
Shredded raw milk colby cheese
Steamed organic corn
Spring mix, tomato, olives and avocado

IMG_4823Wednesday dinner:

Baked grass fed hamburgers* with raw milk cheddar/colby cheese
Organic steamed green peas and carrots
Baked sweet potato fries with coconut oil
Green salad with mixed greens and leftover nachos on top
*We had 8 hamburgers leftover which I froze for lunches for the boys next week.

Thursday breakfast:
Leftover pastured breakfast sausage patties
Pastured smoked ham steak*
Sorghum and banana pancakes
Grapefruit, watermelon, cantaloupe, blueberries strawberries and banana
*Leftovers for breakfast omelets this weekend

Thursday lunch (in the car)
Boys:
Ham and cheese rollups
Buckwheat banana muffin
Buckwheat toast with grass fed butter and raw milk colby
Watermelon, cantaloupe and strawberries

Kevin:
Shredded turkey breast with mustard and olive oil on toasted buckwheat bread with raw milk cheddar drizzled with raw honey and grass fed butter
Watermelon

Girls:
Salmon, oatmeal, spinach/asparagus puree and butternut squash

Me:
“kitchen sink” salad with mixed greens, asparagus, bell peppers, broccoli and cauliflower
topped with Wild Planet Sardines

I had a general idea of what I wanted to make for our meals. I built in some flexibility with quantity by bringing more than we needed. Every morning I packed up the kids “trail snacks” and we headed out for our hike. When we got home, the kids were ready to chill for a little bit. So, Kevin fed the girls while I prepared lunch. THAT WAS SO AWESOME! What a treat! I usually have to field all of that on my own. After lunch, the girls slept and the boys ran around like crazy until we were ready for our afternoon adventure. I had about an hour and a half to prepare dinner so it would be ready to go when we arrived home.

Sometimes it’s tough to get back into a groove when you get home from a vacation. But, I made sure to plan out our dinner for tonight. After we unload, all I have to do is roast the spaghetti squash, make our sauce, brown the organ meat mix and chop some veggies…presto DINNER!!

Tomorrow I will resupply and we are back in the swing of things!!

I hope this inspires someone to have a real food vacation!

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