Category Archives: Recipes

Skip The Festival Fare and Bring Your Own Deliciousness

I’m in full prep mode for SASQUATCH this weekend and one thing I heard a lot from veteran festival goers is that the food is expensive and mainly just burgers, hot dogs and pizza. I’m hoping to fuel my body for 4 days of moving and grooving in a much more wholesome way. Here’s the plan:

Food Menu:

Friday: Day 1

Breakfast: Acai Energy Bowl

Lunch: Salami Sandwich

Dinner: Fajitas

Saturday: Day 2

Breakfast: Acai Energy Bowl

Lunch: Tuna Sandwich

Late Night: Sausage

Sunday: Day 3

Breakfast: Savory Muffin

Lunch: Salami Sandwich

Dinner: Polenta, tomatoes and parmesan, served with Kale and Mushrooms

Monday: Day 4

Breakfast: Savory Muffin

Lunch: Salmon Pesto Tortellini

Dinner: Festival Food  (Okay, maybe one meal)

Snacks:

PB&J, Goldfish, Granola, Pita and Hummas

Shopping list: 

  • Sambazon Acai Smoothie packets – found in many frozen food aisles
  • 3 Bananas
  • Green Juice – Either Odwalla or Naked brands
  • Sandwich Bread Buns – I like the ones from our market’s bakery
  • Galio Salami Chub Roll
  • Salad Greens/Spinach
  • Jar of Roasted Red Pepper
  • Can of Tuna
  • Peanut Butter and Jelly
  • Sausages
  • Buns
  • Steak (local, grass fed, hormone and antibiotic free if possible)
  • Fajita seasoning packet
  • Garlic
  • Corn Tortillas
  • Can of  black beans
  • Green & red bell pepper
  • Onion
  • Pre-made Polenta Tube
  • Can of crushed tomatoes w/basil
  • Bulk Parmesan (non-refrigerated)
  • Small bunch of fresh kale
  • 5-6 Large Crimini mushrooms
  • 1 Baguette
  • Packet pesto powder – I like the Simply Organic one pictured above
  • Dried tortellini – I find this in our bulk foods section
  • Smoked salmon – I like the vacuumed sealed variety that doesn’t need refrigeration but canned salmon, tuna or chicken works well too.
  • Hummus
  • Pita bread
  • Chia Seeds
  • Coffee
  • Gold Fish crackers

From Home: A few paper towels, garlic press, sea salt, pepper, olive oil, red pepper flakes, homemade granola and savory muffins, a sheet of tin foil.

Directions:

Acai Bowls

{Acai (Ah-sigh-ee) is a berry from the Amazon region in South America. This super fruit is packed full of antioxidants, omega-3s and amino acids and makes for a delicious high energy and nutritious breakfast!}

1.  Put contents of the frozen smoothie packet into a bowl or jar and break up with a spoon.

2.  Add granola and a splash of green juice (depending on your desired consistency) mix and top with sliced bananas and chia seeds.

{Chia are small seeds that can regulate your blood sugar so that you have sustained energy throughout the day. It has a high level of complete protein to raise your energy levels and the gel like substance that forms around the seed when soaked in liquid helps keep you hydrated.}

Salami Sandwiches:

Spread hummus, layer greens, salami on sandwich bun and a few roasted red peppers.

Fajitas:

1.  Put steak in a ziplock bag with olive oil and/or light beer with full packet of fajita seasoning. Marinate and grill to your liking.

2.  Slice peppers and onion (I will do this at home and put in a zip lock to save time) and sauté with garlic in a cast iron skillet over the grill.

3.  Open can of beans, remove paper label and place on grill next to the skillet to heat up.

4.  Serve and assemble with warm tortillas.

Polenta Bites:

1.  Cut polenta tube into ½ thick slices, pat dry with paper towel and brush both sides with olive oil. Place on hot grill and cook on each side for 8-10 minutes until crispy with grill marks.

2.  Chop kale, slice mushrooms and saute with olive oil and garlic (toss in any left over peppers or onion from the fajitas) in the cast iron skillet over the grill. Open can of tomatoes, remove paper label and place on grill to heat up.

3.  Top polenta rounds with a spoon full of tomatoes and parmesan. Serve with veggies.

Salmon Pesto Tortellini:

1.  Bring sauce pan of water to boil on single burner camp stove and cook tortellini.

2.  Prepare pesto as directed on packet.

3.  Add pesto to cooked tortellini, stir in parmesan (I add red pepper flakes too) and crumble smoked salmon on top.

I also made granola (Oats, pumpkin seeds, flax seeds, almonds, sunflower seeds, dried cranberries and blue berries) for the first time. It came out well but I will need to tweak the recipe in the future to perfect it. I will also make amazing savory muffins before I leave on Thursday (buttermilk muffin with Canadian bacon, scallions and red bell peppers) I seal these in ziplock bags and take them on backpacking trips for a quick meal in a muffin form.

What do you think? Do you have any great camping/festival recipes or food tips and tricks? Any questions?

Enjoy, eat well and be well!

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