Eats 8-14-12 and flight planning

B: 3-egg frittata with leftover grassfed beef, zucchini, tomato, and pepper jack cheese.  Kimchi, iced coffee with 1 oz pastured cream.

L: 1/4 pound grassfed lamb with sauteed carrots and onions, 6 fresh lychees.

Snack: 1 small roasted sweet potato, 6 large cherry tomatoes (farmer’s market!), 1/2 cup strawberries and raspberries with 1/4 cup coconut cream.

D: Meatza with kale, tomato, and bacon and a side of roasted spicy zucchini.

Went to the farmer’s market today finally, but they didn’t have any organ meat (boo!).  Did pick up some tomatoes — they are the BEST in August and early September — and 2 pounds of pastured breakfast sausage.  YUM, can’t wait to cook it up!

I need to start planning my food for the trip to Portugal.  I’m a bit concerned about the flight itself — checked US Airways’ site to look at the food and it’s a sugar-fest.  I went ahead and ordered the fancier dining option; it’s overpriced but so is everything when you travel, and at least this way I get wine 🙂  Anyway, it’s a citrus-marinated chicken skewer thing (probably like a scant 1/4 pound of meat, if that) over orzo (will skip) and topped with mango chutney.  There are also crackers on the side (skip), a shrimp cocktail (could be scary — but will eat if it seems fresh, I love shrimp and rarely get to eat it because M is allergic), marinated grilled veggies and a creme brulee with fresh berries.  So, overall not too bad.  I’m also planning to bring a small amount of jerky for breakfast, plus some almonds for snacks.  Unfortunately I can’t bring anything I won’t finish on the plane itself, since it’s international and you can’t bring back nuts/meats etc.  But I think once we’re there it will be easier to put together good meals.

Can’t wait to go!


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