moeshe Posted January 4, 2014 Share Posted January 4, 2014 I've searched the forum and rechecked the ISWF template guidelines and remain with an internal concern. I'm more in a post-whole30 eating plan, postponing a second whole30 now until after this trip. I'd still like to keep most meals compliant, if I can. First, I'll frame my question: My family and I are going on a last minute trip to stay at a remote ski area for a week in a cabin. The cabin has some sort of stove, but no info on the kitchen pots & pans. Nearest grocery store 45 min. away. So, I'm pretending it's full-out winter camping and we will have access to our camping gear, sporks, etc. But no cutting boards, spatulas, fry pans. This means I'm planning a lot of soup for meals. So, the question: Can one source too much vegetables in cooked form (both lunch and dinner?) I'm planning on making 5 different compliant soups for 6 days of travel. I know that travel choices may not be ideal (like the lack of fresh veggies for nutrients) but I'm thinking so much soup can't hurt us, even if we get a little bored with slurping all our meals. (I have 3 kids under 10) I'd welcome alternative meal options that would be east to pack, encouragement, and challenge too! Thanks! Link to comment Share on other sites More sharing options...
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