If you love a good story, but you don't want to scroll and you're just here for the meal plan and grocery list I've got you! Click here and have it sent directly to your e-mail (I promise I won't spam you! That's not how I roll!)
If you want to learn more about the super awesome 'glamping" spot we found in central TX read on!
Click the image to check out Purdon Groves Glamping site where we stayed! (Tell Sherry and Houston we sent you!)
A few months ago we decided to take our family of 4 on an off-grid vacation to disconnect from the world and reconnect with each other. I did some research and came across an adorable little farm in Purdon TX that offered "glamping" tents that are fully furnished and all we had to bring was food and toiletries! That's my kind of camping, ahem...the kind with real beds!
It was a wonderful experience complete with a tour of the farm and the kids got to help feed the pigs, donkey, goats, chickens and ducks and find fresh farm eggs daily and play on the rope swing and hammock and just enjoy nature. We played cards and dice games and cooked great food over the open fire.
Que the "meat" (pun intended) of this blog. While we were there I noticed that many of the other glampers drove into town to eat instead of cooking for themselves despite the fact that their tents were also equipped with mini-fridges and a fire pit with a cooking grate. This puzzled me because half of the fun of camping, at least to me, is cooking over the fire! It doesn't get much better than fire-roasted, well pretty much anything....right?
So then I thought well, I grew up around a campfire and making a meal plan for the week came naturally to me so why not share it so others can know exactly what they need for the week and what to cook! If you're going to glamp for the week to make things effortless, why not hit the easy button on the meal plan too? !
Check it out here
Sorry, not sorry kiddos for posting this great picture of you two passed out on the way home!
Okay now that you know about the awesome spot we found, here is the meal plan and grocery list you're here for!
BTW - This post contains affiliate links to products, if you choose to purchase via the links provided my family will get a small commission that does not affect the price of the item you purchase. Thank you for your support!
Snack: Granola Bars, Nachos and S'mores
Dinner: Sausage, Potatoes and Brussels Sprouts
The animals are friendly and also love to check out what you're cooking!
Breakfast: Eggs, hashbrowns, sausage, tomatoes and avacado
Lunch: Fajita Quesadillas (We made them with meat, peppers, cheese and black beans)
Dinner: Steak and salad
Breakfast: Oatmeal and Fruit
Lunch: Burgers and skillet fried potatoes or chips
Dinner: Shrimp, crab cakes and Corn on the cob
How we cooked the corn: Husk the corn, slather with butter and salt, cover again with husks, wrap in foil place on the fire and turn regularly for about 10 minutes.
Premade crab cakes came out perfect!
Breakfast: Protein pancakes, eggs, sausage and fruit
Lunch: Wood fire pizzas and salad
Dinner: Chicken, Squash and Zucchini
The kids loved this meal that they got to make themselves!
Breakfast: Breakfast Tacos
Lunch: Sandwiches, nut butter and jelly
Dinner: At home
Individually packaged smashed avocado
Bagged salad of choice (2)
Corn on the cob
Red and green pepper
Watermellon (I got slices)
1 - 2 Dozen eggs (Depending on the size of you
Mozzarella Shredded Cheese
Cheddar Shredded Cheese
Ground Coffee (I have a stovetop coffee maker that worked great!)
Snack bars of choice
Instant protein pancake mix or preferred flavor
Crackers and or chips
Can of black beans
Naan Bread (For pizza crust)
Meat & Seafood:
Premarinated fajita chicken or beef
Peeled, deveined shrimp
Breakfast sausage links
Pepperoni or preferred pizza topping
Small sirloin steaks (or cut of choice)
Wash basin for dishes
Scrub brush or pot scrubber
Cast iron skillet
Flat skillet (Click to see one similar to the one we have)
Medium stainless steel pot
Lid for the pot
Stovetop Coffee Maker (Click to see the one I loved so much I still use it every day!)
I hope this helps you enjoy your family getaway that much more stress-free! If you would like an e-mail with the meal plan sent to your inbox click here and we will send it right over! (I promise not to spam you, that's not how I roll!)
I LOVE chicken pot pie and have missed it after going mostly gluten and dairy free, so I made my own recipe and it was AMAZING if I do say so myself! The best part is the kids loved it too!
Prep Time: 10 Min
Cook Time: 30 Min
Yeild: 2 Pot Pies
Note: Season to taste, measurements are approximate. I am not a professional food blogger so please let me know if you enjoy the outcome!
2 Frozen Pie Crusts (Gluten Free If Needed)
2 Large Chicken Breasts Diced
2 Medium Idaho Gold Potatoes
1/2 Bag Frozen Broccoli Chopped
1 Cup Carrots Chopped into 1/2 inch pieces
3 Cups Chicken Bone Broth
1/2 Cup Flour (I use gluten free flour)
1/2 Cup Coconut Milk (Dairy Free) or Whole Milk
2 tsp Grass-fed Butter (I use Kerrygold Brand)
2 tsp Oregano
2 tsp Thyme
Salt and pepper to taste
Preheat oven to 400 or see directions on the frozen pie crust and follow accordingly to crisp the crust.
Bring a large pot of salted water to boil.
While waiting for the crusts to crisp and water to boil, dice chicken, potatoes, broccoli and carrots keeping each separate from one another.
Boil the potatoes for about 5 minutes or until slightly tender.
Check the pie crust in the oven and remove when it reaches desired crispness.
While the potatoes are boiling...in a separate pot bring the chicken bone broth to a boil then add milk of choice and slowly whisk in flour a little at a time until I reach the desired consistency. Add in oregano, thyme, salt and pepper to taste. (I prefer fresh cracked pepper, fresh herbs and pink Himalayan salt or sea salt) Set aside once desired consistency is reached.
Add broccoli and carrots to the boiling water with the potatoes for another 3 to 5 minutes or until the potatoes are fork tender. Drain pot leaving veggies in the pot.
Heat butter over medium heat in a skillet. Sauté chicken till fully cooked in butter and season with salt, pepper, thyme and oregano to taste.
Combine chicken, gravy, potatoes and vegetables in a large pot.
Fill two pie crusts with the mixture.
Top with pie crust in strips one way only slightly overlapping.
Bake for 20 minutes or until crust reaches desired crispness.
Remove from oven, dig in!!
Almond Cow, Plant Based Milk, How to Make Almond Milk, Dairy Free, Healthy Eating, Paleo Diet, Paleo Milk, Paleo Kids,
Switching to a Paleo or otherwise dairy free diet can pose challenges and added costs. The Almond Cow plant-based milk maker has saved us money and made living healthier much easier on our family. Not to mention that I now know exactly what is in our beverages and can decide what consistency I want for whatever I am making.
Check out this video to see how to make almond milk in about 60 seconds and even add tasty immune boosting ingestible essential oils if that's your thing!
Paleo Recipes, 30 Minute Meals, Easy Paleo Recipes, Paleo Chicken Recipe, Healthy Chicken Dish
I'm not typically someone to make up my own recipes, but when you find your very favorite paleo compliant dish at a locally owned restaurant and then, sadly, it closes its doors, you have to improvise!
So here's what I came up with and it's pretty good if I do say so myself!
(Shhhh don't tell anyone it's actually good for you!)
PrepTime: 15 minutes
Cook Time: 30 minutes
2 Chicken Breasts (Cubed into bite size pieces) or 2 Salmon Fillets
1 Tbsp Olive Oil
2 Big handfuls Kale
2 Big handfuls Spinach
2 Cups Brussels Sprouts (Cut in half)
8 oz Sun-dried Tomatoes
1 Sweet Potatoes
2 Cloves of Garlic
1/2 Cup Shredded Cheddar Cheese
1/2 Cup Tessemae's Organic Lemon Garlic Dressing
Salt and Pepper to taste
1. Preheat oven to 350
2. Lightly coat brussels sprouts and sweet potatoes with olive oil or coconut oil and sprinkle with salt and pepper
3. Roast brussels sprouts in the oven for 15 minutes or until slightly crispy
4. Heat olive oil in a cast iron skillet over medium/high heat
5. Saute garlic and sweet potatoes for about 20 seconds or until fragrant chicken till cooked through, salt and pepper to taste
6. Wash kale and spinach and add to skillet
7. cover with a lid and let simmer for about 1 minute or until greens slightly wilt
8. Mix in sun dried tomatoes, brussels sprouts
9. Garnish with cheese