Last weekend, we went to a glorious little spot up on Mt. Hood. A picturesque campsite with a snow-melt stream running through it, and a gorgeous view of the sparkling mountain lake from my tent. It was great to completely unplug both mentally and technologically, spend time with my dearest friends, sit around a campfire, and not shower for three days. We lucked out with sunshine and dry weather the whole time. I also used it as an excuse to ready myself for transition out of my current job, and into a new position in a new practice. I’m thrilled about it, but this was a major change that I wasn’t anticipating. This will be a veryfullsummer, so I’m taking every opportunity to drink deep from PacNorWest well of natural beauty and recharge.
I stuck to my no-sugar/no-grains eating plan while I was gone, and it was much easier than I expected. I actually didn’t miss eating s’mores or hamburger buns, which genuinely surprised me. For all my outdoorsy/traveling readers and friends who need ideas about how to stick to your s-f/g-f guns, here is a sample menu. With a little bit of prep work before you leave, it’s super easy. I might add that we had the luxury of a single burner camp stove and a fire pit, but no running water except for one spigot which supplied water for roughly 6-8 campsites.
Breakfast:
Plain coconut flour biscuits with Sunbutter or over-easy eggs
Greek or coconut yogurt with shredded coconut, nuts and berries
Lunch:
Kale Waldorf salad with cold rotisserie chicken
Chicken salad with tarragon (recipe coming soon!) and baby kale
Lettuce wraps with uncured ham, tomato, cucumber goddess dressing, and sliced peperoncinis
Snack:
Sunbutter and celery
Hummus and veggies
Nuts
Dinner:
Kielbasa sausage with organic sauerkraut
Chili served with quinoa and campfire roasted veggies
Dessert:
Bananas roasted over the campfire
Peanut butter cookies (recipe coming soon!)
Decaf coffee plus two squares of melted dark chocolate and almond milk
Oh, look! We’re happy campers.


