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Traveling with Clean Food, Part 1: Pre-Planning

It’s quite a food-centered week for the little blog! That’s no different than real life, though: food is on my mind ALL the time. I started cooking breakfast, lunch, and dinner for the fam a couple months ago, and when you spend a couple hours a day preparing, cooking, and serving food, it’s hard to get it off your mind.

My work up to this point has been fairly easy compared to what I’m tasked with right now, though. Normally I just plan meals for a week and figure out where to get what from all my new food sources. But now I’m preparing for some uncharted territory: traveling without sacrificing our good diet.

That’s because this summer we’re going on a vacation! A real, normal vacation that isn’t a obligatory visit – we actually chose to take this vacation! We’re going on a 10-day road trip across the Northwestern states: we start in Washington with a visit to Mt. St. Helens, drive through Northern Idaho, then the SW corner of Montana and into Yellowstone, Western Wyoming, Southern Idaho, up through Southeastern Oregon and back home. We’ll be on the move almost the whole time and we’ll see so much! I’m very excited to get off the beaten path for awhile and disconnect from modern life.

With that disconnect, though, comes concerns about food. Where will we eat? What will we eat? Will the food conform to my new standards of organic, non-GMO, local, pastured, etc? That has been on my mind a lot now that I’ve planned out where we’re going, what we’re seeing, and where we’re staying.

Never fear, though, we can make a plan! I’ve starting thinking up strategies and here’s what I’ve got so far.

  • First, since we’re camping most of the way, we have a location and equipment to make a lot of our own food. We always make our food when we’re camping, we will just have better ingredients this time!
  • Second, we can bring a lot of foods with us. I plan on making batches of muffins, cookies, and dehydrated snacks (fruit chips, fruit leather, kale chips, etc). I’ll freeze baked goods and pull them out periodically, or when they start to thaw. I’ll also have the cooler and dry storage bags packed with fresh things we can eat on the go like carrots, apples, and granola. I’m going to make some freezer meals, like camp fire stew, that I can hopefully just thaw and stick in my cast iron dutch oven to cook while we set up camp.
  • Third, since we can’t bring ALL our food (not if we want to have room for our tent and clothes too!) I’m finding local grocery stores, farmers markets, even farms along our route. Just about every town we’re visiting has a farmers market, but only one of the markets will be going on the day we’re in town (really excited to see the Coeur d’Alene, Idaho market though!).
  • Finally, I’m looking up restaurants. I don’t want to eat a lot of meals “out,” but we are meeting friends along our route and there will be times that we should treat ourselves. We are on vacation after all! If there’s a spot with a cool restaurant then we’re not going to deprive ourselves.

Hopefully these ideas will help keep us on track with healthy eating. Next on my list to do is the actual planning – what are we going to eat and when, where is it going to come from, all those questions need to have concrete answers before we can leave. We have two weeks to get everything together. I’ll post more when I have a meal plan!

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