What Meals I Made for a Vacation Week–August 5th-August 12th
Sorry for the delay in my posting. I decided to take a break from reality a bit to spend time with my family and husband before work and school begins this week.
This week, I have recipes that I enjoy making when on vacation to limit my stress and up my fun times ahead.
My husband and I traveled to Canon City, Colorado to visit the Royal Gorge last weekend and visit his brother and cousin. The views were amazing and we never once had to worry about food.
When we made it to Broken Bow, OK at the end of the week/this past weekend, I still had the ability to prep a couple of my meals to enjoy rather than feeling as though I needed to buy pre-made breakfasts/unhealthy meal plans.
Prepping can be easy and helps with time on vacation being spent actually being on vacation rather than constantly spending money and planning every day last minute. Vacations can be hectic when it comes to budgeting and making sure you have food to eat and time to relax without stressing about the weeks ahead.
With this being said, my husband and I planned our budget to spend some days eating lunch or dinner out during the week. We realized we could do this because of my prepping weeks and how it has helped us save financially.
So now, for a look at the week…
There was not really a constructed meal plan this week since we were out of town the majority of the week and spending time with my husband was the priority.
The only meals I had planned were:
When traveling/in Canon City, Colorado: granola bars for breakfast, homemade sandwiches for lunch, eat dinner with brother and cousin or out when made it to Colorado Springs, Colorado
When in Broken Bow, OK: blueberry muffins for breakfast, eat lunch out, veggie kabobs for dinner
When home in the middle of the week: breakfast burritos or banana bread oatmeal for breakfast, pizza quesadilla for lunch, eat dinner out
Now the recipes for these amazing food fixin’s!
Homemade Granola Bars
These granola bars make my mouth water every time I think about fixing them. They are truly so good and so easy to make. I always prep them a day in advance to give them overnight refrigerating.
These granola bars are made with coconut oil but I am not that concerned about it. It is good to have some fat in your life. (and with these, it’s healthy fat).
I refer to this recipe. However, I make them my own and play with different ingredients to enhance them. I use peanut butter, almond butter or sunflower seed butter. Sometimes, I add pumpkin seeds, dates, flax seed, mixed nuts…the list could go on.
The bars I made for our trip had almond butter, honey, pumpkin seeds, dates, coconut oil and rolled oats.
This is my version of the recipe:
-2 cups of rolled oats (double if needing it for more than six servings)
-1/2 cup of honey
-1 cup of almond butter
-1/2 cup of coconut oil
-10-12 dates, chopped
-1/3 cup pumpkin seeds
- In a saucepan, heat the almond butter, coconut oil and honey.
- Add in the dates and pumpkin seeds, let heat for one minute.
- Turn off the heat and add the oats.
- Coat the oats until covered.
- Pour into a 9X9 greased baking pan (use two if doubling).
- Let cool completely, then place in the refrigerator overnight.
- Cut into bars and enjoy!
Get ready for your views to be changed on boxed-brand granola bars!
The next breakfast dish on the menu…
I love a good breakfast burrito after a run. Since I had time, I shredded a medium-sized red potato, diced up a little jalapeno, chopped up 1/3 cup of red bell pepper and 1/8 cup of red onion. Sauté them until the potatoes are golden and the veggies are soft. Add in 2 eggs and scramble, mixing the veggies in with it. Top it on a burrito-sized tortilla and add a little bit of chopped tomato and some cheese. Add hot sauce or salsa if desired. Best thing ever and super easy.
The next dish I made on Thursday before my run Friday…
Banana Bread Oatmeal FOR ONE
Yes. You read that correctly. A one serving of a heaping bowl of oatmeal, deliciously prepared and filling yet satisfying. It takes some time, but it is the best oatmeal recipe I have found. I like fixing two at a time, which makes the oven baking a bit longer (goes from 40 minutes in the oven to close to 50 minutes). This is worth the wait, trust me. At times, I’ll wake up, fix it up, then enjoy a cup of coffee or even go back to bed until the timer goes off on the oven.
I got the recipe here.
Check it out and never go back to the microwave version again!
***This also can be made in advance and reheated the next morning! I did this on Thursday and woke up to just having to reheat it Friday. I used the oven since I had time and love it a little browner, but if you microwave for about 1 minute and 30 seconds, it will turn out great!
**I also top mine with almond butter. John has topped his with peanut butter and it turned out delicious as well. You also can use any milk. I choose to use almond milk but regular milk works just fine (I’ve done it before so this is a legit recommendation).
The final breakfast I prepared on Friday for the weekend…
Blueberry Muffins (Paleo)
These are so good and are made with coconut flour and almond butter. Packed with superfoods and super easy! I always only make 11-12 muffins despite the recipe saying 18 muffins…So here it is.
I had leftover bread slices from last week’s homemade bread recipe. (Check it out in my last blog post if you haven’t yet!)
I decided to make life simple on the road and fix sandwiches. We have a Yeti cooler, which is a great investment for ensuring the ice never melts on long travels, so I got sandwich ingredients that could remain cool until lunch time. My husband and I just stopped on the side of the road, fixed out sandwiches, wrapped them in paper towels and hit the road again, with sandwiches in hand, munching away while viewing the pretty sights of the panhandle in Oklahoma (so much fun…).
I didn’t take a picture of them because they were just your standard sandwiches and I was on the road, so hunger was on my mind over picture-taking (oh well). I got some deli turkey from Whole Foods (I like seeing them cut it in sandwich slices rather than buying it pre-packaged), two tomatoes (one for Saturday and one for Sunday), spinach, avocado (for a spread or to make the sandwich vegetarian rather than turkey-filled) and cucumbers (yes I add these to my sandwich and it is delicious). We just sliced everything at the time we wanted to eat. Turned out super good, quick and easy!
This was a tested recipe that turned out to be a masterpiece.
This is my recipe:
-1/2 burrito-sized tortilla (can use full but I wasn’t feeling a lot of lunch that day)
-1 slice of monterrey jack cheese, halved.
-2 slices of tomato, cut into fourths.
-7 fresh basil leaves
-garlic olive oil to spread on tortilla before the toppings.
- Spray garlic olive oil on one half of the tortilla.
- Top the tortilla with half of the cheese slice and desired toppings (I used basil and tomato) then top with cheese.
- Fold tortilla and broil in the oven for 10 minutes, until brown and crispy.
- Serve and enjoy!
I ate an apple and peanut butter as a side.
When in Broken Bow, OK, there are many signs that say vegetarian is not an option…well I beg to differ! My family wanted to grill some steaks but I decided kabobs sounded more appealing. Meat has not been my friend much these past few days from traveling…
I whipped up these easy kabobs by just chopping, marinading and grilling them on skewers. Easy, affordable and delicious!
List of veggies needed for the kabobs:
-1 red bell pepper, chopped
-1/2 red onion, chopped
-4 mushrooms (kept whole and can add more of them but I just wanted two per skewer)
-1 zucchini, chopped
-1 squash, chopped
Ingredients for the marinade:
-2 garlic cloves, minced
-1 tsp basil
-1 tablespoon oregano
-1 tablespoon parsley
-1/2 tsp celery seed
-Salt and pepper, to taste
-1/4 cup olive oil
-juice of 1 lemon
**The seasonings in this marinade are a version of a ranch dressing mix. Healthier and more affordable.
**Also, this marinade is good on meats as well.
- Marinade the veggies in a ziploc bag with all the marinade ingredients for about 1-2 hours in the refrigerator.
- Use two skewers and place as many of the veggies as you can on them. This was my order of veggies: zucchini slice, red onion, red bell pepper, squash slice, red onion, red bell pepper, mushroom, red onion, red bell pepper and repeat.
- Place them on the grill for about 10 minutes, until browned and soft.
My family had boiled red potatoes with butter and jalapeno corn (just cream cheese, jalapenos and corn!) as sides. So good and filling!
**We had leftovers of the veggies and brought them home to have an easy dinner Sunday evening (picture below), where I just sautéed the veggies and put them on top of mashed potatoes. I also topped them with cheese and it was so good!
This is a small week and I hope it still made you see how easy meal-prepping can be even when traveling or on vacation!
I hope you all have a wonderful week and stay tuned for (an on-time) post Sunday for this week’s food fixin’s!
Leave a comment about your favorite travel foods! I always am interested in fun and healthy camping recipes!
Happy prepping and cooking!