Ocean weekend getaway here we come! My family, my sister’s family, and my dad go to Ocean Shores each year and split the cost of a house on the beach. When I was little my family would go every year in July for the Surf and Sun motorcycle rally. Now that my sister and I have families we have continued the tradition. My dad has a Harley that he usually rides down there and while we spend very little time in Ocean Shores at the motorcycle show we still go that same weekend each year. This is our 5th year!
As I mentioned before we create a weekend menu to avoid everyone bringing everything and combat that last minute what are we having for dinner/breakfast. As my family has changed eating habits the menu system is not working out so well for us as I am having to bring additional stuff to accommodate our eating style. Bringing good food we enjoy eating is not the problem. All the other food that will be available is the problem. I dislike having to explain to my six and four year old why they cannot have or can have very little of insert any food here over and over again. As much as we explain it, they are little and don’t completely understand. They are happy to eat what we have and will enjoy it but what four year old gets the effect eating french bread will have on her tummy. All she knows is that it’s good and she wants to eat a lot of it (and who can’t sympathize with that!?).
Anyways, what I am bringing is A LOT of vegetables and fruit.
The first night we are celebrating my birthday since my actual birthday was spent getting ready for the trip. We are eating fish, green beans, and salad. A perfect dinner for me. I also made myself a birthday cake which I totally don’t mind doing. It’s made out of love =) and won’t make me feel sick.
The cake, filling, and frosting is grain and sugar-free! The crumb is made of almond flour and coconut flour (recipe from the Wheat Belly Cookbook). Next, I filled it with cherry chia jam and topped with chocolate frosting (seriously made of canned coconut milk and chocolate chips, that’s it!).
I had a little taste test and liked it. Not too sweet but still satisfying. We’ll see how well it travels.
The menu for the weekend includes pancakes (subbing for almond flour pancakes), sandwiches (subbing for chickpeas salad and/or lettuce wraps), eggs and bacon and hash browns (hold the potatoes please, add some greens!), and muffins (healthy and made by me, sugar-free but not grain-free).
The other dinners planned are tacos. Mexi! This, also, is filled with substitutions for my family. I made homemade tortillas (it’s so easy!) to bring. Instead of ground taco meat we will have a taco seasoned veggie mix and refried beans, cashew cheese sauce, and avocado. Also, I’m making Mexi rice which we will actually eat and someone else is bringing chips and salsa. Here’s to hoping that taco night doesn’t take anyone out, ha ha!
Our last night is burger night. I pre-made veggie burgers and brought lettuce cups to wrap the burgers in. There will also be canned baked beans (subbing with 10 minute baked beans), twice baked potatoes (subbing with yams), and asparagus.
Man, that’s a lot of substitutions!
My fridge is crazy right now. I was tasked with bringing salad and lettuce. Fair enough, because I will single-handedly be eating the majority of it but I think I got overly excited because there is literally lettuce and greens in every nook in my fridge. Lettuce overload!
In addition to the planned items above I brought produce and stock to make soup (it may be necessary!), lentils, peanuts/mixed nuts, peanut butter and jelly, Terra vegetable chips, dipping veggies, and hummus. As an extra little treat I made lime coconut macaroons.
I’ve never made macaroons before and these are sugar-free, grain-free, and vegan. They are delish, I had to hold back from scooping massive amounts of batter into my mouth! Maybe we can even share these with everyone else without having to explain they are a “healthy” version.
Yay for spending the weekend at the ocean! Yay for family and yay for good food! I’m really going to try to not worry too much about all the food substitutions while we are away and just rely on my planning. I’m 30 and vacation bound, let the good times roll.