My husbands birthday is next week and he asked for one thing and that was to go overnight paddling. We did this 2 years ago but I had to leave in the wee hours before we should have been departing for our next stop due to our daughter having a 104 fever. As he made his way back to the river almost 1.25 hrs away I stayed with O giving her snuggles and watching movies at my parents.
So as we plan for this weekend we run into the food question: What are we going to bring? We have several meals to plan for: breakfast: 2, Lunch: 1, and Dinner: 2. Eating healthy on the go on a normal day is hard. How are we going to eat healthy while we are on the water for a day and a half with nowhere to go but down river and a campsite on the river bank?
We will get to our first campsite on Friday afternoon and will be able to pack our Coleman propane stove and our Baking Steel Griddle. This griddle is so awesome (this is another post!) it fits perfectly onto our camping stove making our cooking space more than what we would have if we had two frying pans going. Anyways, so for Friday all I have to do is cook dinner and I will cook enough that will supply us for lunch the next day. I’m going to throw together some Vietnamese meatball lettuce wraps. I will already have the meatballs mixed and rolled that way I can sit back grill and enjoy good company. — 2 meals down.
Both mornings we will be getting up early and packing to get on the river. So I picked up a few RxBars to keep things quick and simple. I love these because they taste great, are paleo and have like 4 ingredients. Not to mention they pair great with a cup of joe. — 2 meals down.
1 meal left and its the one I’m looking forward to the most.
This soup is epic. Warm and inviting and exactly what we need on a river bank in 40 degree weather. I made this the other night it fed us (2 adults and 2 kids) for dinner and lunch the next day AND allowed me to freeze two servings for this paddle trip.
Since I froze them, they will act as ice packs and aid in keeping things cold. Bonus. On Saturday morning we will move them to the top of the cooler and then out as we get closer to the campsite; allowing them to thaw completely. Everything’s cooked and all we have to do is warm it up over our homemade stove that my brother-in-law made for us (yes, another post– its pretty cool) leaving us untied to gobs of time cooking and again enjoying good company. That’s what this is all about right? Good company… we have to make the most of it.
This soup is super simple and quick. As a mom of two wild ones I can dig it.
Tomato Soup — I really don’t know what else to call it!
2 Tbl olive oil
2 onions, diced
2 lbs of sweet italian sausage, removed from casing
48 oz diced tomatoes with juice
1 – 32 oz chicken bone broth
1 lb baby potatoes, washed and cut into bite size pieces — I halved then quartered
1/2 cup fresh basil, chopped
2 cups fresh spinach, chopped
salt and pepper to taste
In a large pot over medium-high heat add oil and onions. Cook until translucent, about 3-5 minutes.
Next, crumble sausage over onions and cook until no pink remains, time depends on what size pot you’re using — around 10-15 minutes.
Once your sausage is cooked, add: tomatoes, broth, potatoes, and basil. Cook until potatoes are soft. Then add your spinach. Allow your soup to cook for another 5 minutes stirring your spinach in.
It’s that simple. And people will think you spent days making this gem. SO. GOOD.