• Amy Slater

Real Food Vacation Wrap Up


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 into the mountains. I felt so strong, free, and clear thinking on our hikes and trail runs. The key difference=no is 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, and 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 an evening walk usually recharges me. But, man, it’s tough to be “on” constantly every day, 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.

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 chickpeas 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

Wednesday 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 kid's “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!