Our First (Official) Vacation: Part Three- What to eat?

My kids are on a strict organic gluten free, casein free, soy free diet avoiding most processed foods and no dyes.   Obviously they are tough to feed at times, especially on the go, this meant our trip was going to take some major planning.  The week before we left, I cooked everything…I mean EVERYTHING.   To sit back and look at it all was humorous.  It looked like we were leaving for weeks!  My philosophy is that I would rather have too much instead of not enough.   

Some of what I made: (All mostly organic GFCFSF) Chocolate chip cookies, granola bars, fridge pickles, raisin and rosemary crackers, cornbread, grain free biscuits chocolate spinach muffins, and blueberry applesauce.

Once I planned, cooked and packed, I wrote out and highlighted our meal plan (put it in a sheet protector) and kept it with the food for the entire trip, that way all of the adults knew what was going on with the kids food.  It made my OCD feel better knowing that was seen by all.

The Menu:

BREAKFASTS- Cereal and bananas with sunflower milk, chocolate/spinach muffins, yogurt and granola bars,  refrigerator oatmeal.

LUNCHES-Applegate roastbeef, Maple almond butter and jelly, boiled eggs, cut raw veggies and fruit, and biscuits.

DINNERS- Lentil soup and corn bread, Applegate organic hot dogs and french fries, quinoa pasta with veggies and shrimp, and hamburger and rice. 

SNACKS- Cut up veggies (carrot sticks, celery sticks, cucumbers, peppers), cut up fruits (bananas, blueberries, strawberries, raspberries, kiwi), raisin rosemary crackers, granola bars, chips (organic corn, organic potato, black bean, pinto bean chips), yummy cookies, meringues  Orgran animal crackers, almond horn cookies. 

So the food was ready, and by a small miracle, all of the cold foods fit in one cooler!), and we were ready to go!  

Did you miss the 1st 2 days?  You can catch up here:
PART ONE: Where to go?
PART TWO: What to do?