We get a lot of requests for what we eat when we travel. Well, we don’t often travel, but here’s an example of a recent trip we took and how we prepared. On this occasion, we fed eight people (mostly) paleo for seven meals over three days with snack in between. We’ve even included TWO NEW RECIPES at the end of the post, which we made on our weekend away.
To call us “outdoorsy” would probably be the overstatement of the century. In particular, I have some serious issues. Serious issues. From my obsessive showering to my hatred of smoke smell to my hyperhidrosis, we won’t be doing any survivalist expeditions any time soon.
But every year we spend a weekend at Raystown Lake in a cabin on the water because it’s a family tradition for Stacy’s dad, the world’s manliest man who is much more prepared for outdoor elements than us. The boys love riding on his boat, going swimming, sliding down the water-park slides, and going to the nightly “disco” dance party. Each year, we enjoy a bit of a family reunion every year around a fire at the lake after boating all day in this amazing piece of machinery.
We’ve even come to enjoy ourselves, too! We got in some quality time together, even doing a family WOD in the woods!
Now, granted, this is in no way rustic camping. We stay in a cabin with electricity and a mini fridge and even a small kitchen with stovetop. That said, we think our preparations might help you to prepare yourself for your next out of town or camping trip.
The Shopping List
In the days leading up to our trip, we compiled a list of what we needed to bring for an epic good eating weekend. We planned out each meal and the ingredients we’d need and even what equipment to bring. In the end we brought a full large cooler and four paper grocery bags full of food plus another bag with plates, cups, cutlery, our cast iron skillet, and a sharp chef’s knife (since a cutting board and hot pads were provided).
Our shopping list was as follows:
Regular Grocery Store
- At least 30 gluten-free wraps*
- 1 lb roast beef
- 1 lb turkey
- 1 lb ham
- Tuna salad or canned tuna to make your own at home
- Sticks of salami
- 2 red onions
- Bag of carrots
- 2 bunches of bananas
- 3 bag of apples, 2 for snacking and 1 green for the hash
- Bag of baby carrots
- 3 avocados
- Crunchy Sunbutter
- Bag of sweet potatoes
- 2 yellow onions
- 2 packages of mushrooms (for steak)
- 2 cans crushed pineapple
- 2 heads cauliflower
- Bag mix of salad (large or 2)
- Set of foil pans
*We used a brand found at Giant and MOMs, the main ingredients were teff/tapioca, you could also use collard greens, Boston bibb lettuce or Pure Wraps if they weren’t sold out (we personally don’t patron Julian’s Bakery wraps)
Butcher or Farmer
- Breakfast sausage
- GF Graham Crackers (2)*
- GF Marshmallows (3)*
- Dark chocolate
- 1-2 sweet potato chips
- 1-2 avocado oil chips
*Or make your own with Urban Poser’s Marshmallows and our Graham Crackers
- Raw honey
- Beef jerky (Sweet Heart Jerky mixed with Ginger-Tamari Jerky)
- Almond butter
- Butter (if you use it)
- Lard (Check out Beyond Bacon!)
- Black olives
Preparing and Packing
Somethings needed to be prepared ahead of time for maximum success. It’s hard to puree cauliflower without a food processor, after all! So here’s what we did before we left!
- Make cauli-mash (From Beyond Bacon)
- Trail mix (Details in Eat Like a Dinosaur)*
- Slice salami
- Carrot cake muffins (Recipe in Eat Like a Dinosaur)
- Zucchini muffins (Recipe in Eat Like a Dinosaur)
- Hard boil eggs
*We brought not only a mixed trail mix but some favorite ingredients in case the boys wanted just fruit or nuts… ended up being way too much food!
Then there was the stuff we needed to pack.
- Good knife
- Cast iron skillet
- Plastic baggies
- Tin foil
- Other snack foods you love, like kale chips, Paleo Stix, etc.
Friday Lunch: Wraps (options: beef, turkey or ham with mustard, lettuce, onion, avocado) with optional sides: carrots, chips, fruit with almond butter, hard boiled eggs.
Friday Dinner: Steak with roasted sweet potatoes (we softened the potatoes in the coals of the fire, wrapped in tin foil, then simply peeled the skin off and mashed it with some butter/lard) and salad (with pistachios, dried cranberries, carrots, red onion and avocado).
Saturday Breakfast: sweet potato and apple hash (RECIPE BELOW) with breakfast sausage and eggs
Saturday Lunch: Wraps (options: beef, turkey or ham with mustard, lettuce, onion, avocado) with optional sides: carrots, chips, fruit with almond butter, hard boiled eggs.
Saturday Dinner: Keilbasa/Bratwurst (RECIPE BELOW) with apples & onions with cauli-mash
Sunday Breakfast: Scrambled eggs and leftovers
Snack: homemade jerky, salami slices, apples with sunbutter, carrots, trail mix, black olives
Dessert: s’mores*, carrot cake muffins, zucchini muffins
*Please note, our family chose to make concessions on the gluten-free wraps and gluten-free s’mores. Our kids happily ate real foods all weekend, including vegetables for breakfast and salads for dinner. This is how we make paleo work as a lifestyle, and we don’t worry about what these minor non-paleo foods do to their overall well being because their bodies are able to handle these in moderation. We like being able to give them the traditional experience of s’mores at camping, but if you have allergies or don’t want to make this choice, there are certainly lots of other things you could choose to indulge in – if you wanted.
We couldn’t do something so fun without adding some recipes to the batch!
- 7 Bratwurst
- 1 12 oz bottle of hard apple cider (or apple juice)
- 1 C pork stock
- Foil Pan
- Place bratwursts in foil pan.
- Pour the cider and stock over top the brats.
- Place on grill over medium heat (cover if using at-home grill not open flames). Allow to cook for 20 minutes, or until brats are cooked through. When ready the liquid will reduce, allowing the outer skin to caramelize and brown.
We doubled this recipe to serve 8, and had some leftovers. Serve over Sauteed Cabbage and Cauli-Mash from Beyond Bacon
- 2 sweet potatoes, diced small
- 2 green apples, diced small
- 1 large yellow onion, diced small
- 2 Tbsp lard
- 1 lb. breakfast sausage (such as the maple sage breakfast from Beyond Bacon
- salt and pepper to taste
- In a large cast iron skillet over medium heat, melt lard.
- Sautee potatoes and onions until potatoes just begin to soften.
- Add sausage and apples, continue to cook until sausage has browned, breaking up larger pieces.
- Add salt and pepper and serve.
This is a wonderful egg-free auto-immune friendly breakfast and perfect for after working out. Despite serving a huge portion we had none remaining, it was a HUGE hit with everyone!
Nothing like quick & easy one pot meals to put a little jig in your step… hopefully this inspires you to avoid the pre-packaged food aisles the next time you have a getaway!