It has been a real challenge to come up with menus for this trip and keep in mind:
We have kids with us and their tastes,
We will have adults and their tastes,
We want a balanced diet,
We will have a refrigerator in Lucy, but it is small compared to home,
We may hit very high temps and hopefully Lucy's refrigerator will do well
Canned and packaged food is often high in sodium and not that healthy, but stores well
We don't want be spending a lot of time at grocery stores,
Time will be of the essence on certain days of the trip in regards to food preparation.
Some days we will have campfires, others not. We will have Lucy's stove, microwave, toaster, and elect. skillet.
Temperatures will determine what we will want to eat
When we have full days of sightseeing we will be carrying our food and snacks for the day
Fast food is expensive; money-wise and calories
Food is attached to emotions and we want to keep everyone happy,
Food preparation needs to be kept simple and quick.
We have menus on paper for every day of the trip. They are not set in stone, maybe plaster of Paris though! From these menus we have shopping lists. We did this on our last trip and we got very good at whizzing through the grocery stores. We didn't have a refrigerator though that time and living out of a cooler was difficult. We may end up putting fruits and vegetables in a small cooler to save space in the refrigerator and still beat the heat.
We have several fast food stops, several restaurant stops (to sample the regional food) in the menus. Lots of snacks, mostly healthy and some not so much.
For those watching calories we have the Weight Watchers Points for the meals. That will make it possible to choose responsibly! (I'm talking to myself here!)
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