The planner in me generally means that I am planning the weekend (food specifically) days in advanced. This weekend will take a little extra planning because it is a long holiday weekend and I am not just worried about me. We will be spending the weekend at my family’s cabin with the rest of the family with other family and friends popping in every so often.
Just because it is a holiday weekend isn’t an excuse for me to completely go off the rails. I will still make mindful decision and plan the best I can to have healthy food around throughout the entire weekend. Will my diet be perfect? Of course not. I will find a balance between holiday indulgences but still fueling my body that makes it feel good. It’s the worst being in a swim suit and feeling gassy and bloated. So, to still feel my best this weekend, here is what is on the menu! Most of these items are meant to be made into meals. I am the breakfast queen (yes, I gave myself that title) at the cabin and I generally always whip up some sort of egg dish with fresh fruit, venison bacon and gluten free toast. Throughout the day we mostly graze on snacks and then have a delicious dinner where we usually grill and have a couple salads.
- Venison bacon
- Venison sausage and snack sticks
- Variety of fresh raw vegetables
- Holy Moly Guacamole
- Medley Tomato Salad
- Asparagu & Fingerling Potato Salad
- Fresh chop salad
- Fresh berries
- Chips and salsa
- Gluten free bread
- Chocolate Chip Raspberry Shortbread Cookie Bars
I will also be packing meal/snack specific options just for me. When we are at the cabin lunch seems to always get missed and depending on where the day takes us, healthier options aren’t always available. I will be packing myself protein bars, meal replacement shakes, greens supplement, electrolyte supplement and probiotics. These supplements will help fill the nutritional gaps I may have over the weekend and keep me feeling fresh without bloat!
I am dairy-free so cheese is completely a no no for me, unless I want to feel sick. So, when I found out that nutritional yeast is the answer to all dairy intolerant cheese prayers, I had to try it!
Roasted “Cheesey” Asparagus
- 1 bushel asparagus
- 1/2 tbsp coconut oil, melted
- 1 tbsp nutritional yeast
- 1 tsp garlic powder
- 1/4 tsp sea salt
- 1/8 tsp black pepper
- Preheat oven to 400 degrees
- Cut the ends off the asparagus and place on a baking sheet. Gently toss with coconut oil.
- Combine the nutritional yeast, garlic powder, sea salt and black pepper and mix until well combined. Gently toss the asparagus with the seasoning mixture until fully coated.
- Place in oven for 30 minutes.