You may have noticed that things have been a little quiet on my blog the past few weeks. That’s because I’ve been away on holiday. We took the kids to Broadbeach on the Gold Coast in Queensland. It’s about a 2 hour flight away and the weather is delightfully warmer than it is here in chilly Melbourne.
As I recently shared, we have been moving more and more towards a whole foods diet, eliminating sugar and processed foods from our lives. I was a little concerned for how we’d manage to follow our new eating regime while away from our home comforts. I knew I needed to be organized and plan as many meals as possible.
Thankfully, our holiday apartment included a full kitchen and we were lucky to be in walking distance of a supermarket and health foods store to stock up on essential supplies. So, I’m pleased to report that the vast majority of our meals consisted of home cooked, whole foods. I thought I’d share a snapshot of some of our meals.
Up until recently the boys have had cereal for breakfast. I tested out a few options before we left for our holiday and finally settled on preparing a few bags of cashews, by soaking and dehydrating them before we left and taking them with us for breakfast. They enjoyed their cashews along with some organic plain natural yoghurt with organic maple syrup mixed through.
This Breakfast delight was pretty much the same every day for them. Some days I included some fresh pineapple in their yoghurt as a treat.
Breakfast for my Husband and I was similar to home – toast with a little cream cheese, or eggs on toast. One morning I treated us to French Toast with an indulgent drizzle of Maple Syrup… yum!
More often than not lunch for the boys would consist of avocado sandwiches and sliced apples. They are pretty happy campers with avocado sandwiches and thankfully were never bored of them.
Lunch was the meal of the day that my Husband and I indulged in a treat or two. We found a nearby cafe that served the most delicious pies and sampled a number of different flavors over the course of the holiday. The pies were homemade so the quality was incredible. My favorite was Beef, Red Wine and Mushroom. There were generous chunks of beef and mushrooms and the sauce was richly delicious. My pie (over)indulgence has definitely inspired me to have a play with baking pies in the near future.
Our dinners mostly resembled meals we enjoy at home – roast chicken, chicken risotto, roast lamb & spaghetti bolognese. On the evening I prepared bolognese for the family, I also prepared Burger French Toast with a little of the mince for Mr 4… he loved it as always!
The final evening I chopped up all the vegetables we had left and popped it in the oven to roast. I found it a really efficient (and delicious) way to use up all the bits of veg we had left at the end of the holiday. There was a red pepper, some potatoes, onions and carrots in the final night veggie roast.
Overall, there were a couple of instances where we over-indulged and ate a few foods we wouldn’t at home. (though that was mostly the adults, not the children!) I believe that’s all part of enjoying a holiday. Relax about food just a little, indulge a little, while ensuring the majority of food is home cooked and nourishing.
It’s great to be back home. Back in my kitchen. I look forward to getting back in the swing of things and sharing yummy posts with you soon.
Sharing at: Pennywise Platter Thursday;Frugal Days, Sustainable Ways; Homestead Barn Hop; Simple Lives Thursday; Fight Back Friday; Fresh Bites Friday; Foodie Friday; Whole Food Fridays; Monday Mania; Slightly Indulgent Tuesday; Allergy Free Wednesday; Gluten Free Wednesday;