Recently, a couple of us from THE FULLEST HQ took a mini vacay to Big Bear for a weekend. Heading to the mountains, we knew we’d need to plan ahead and hit the grocery store to ensure our rental pantry stayed stocked throughout the weekend because a) cooking in a cabin is just way more fun than eating out and b) there is literally nowhere with good, local organic foods that are up to our standards — just being honest!
The good news is that we’ve gotten pretty clever at mastering the weekender shopping situation. Check out our meal and prep guide to help you brainstorm your own menu for your next trip with friends or fam!
Is there anything better than a baked wild salmon dish with greens? It’s super simple but also the perfect level of gourmet. You are on vacation after all.
Salmon Over Greens + Goat Cheese (Serves 4)
- 1 bunch organic kale, de-stemmed and chopped
- ¼ cup organic mint, minced
- ½ cup organic marcona almonds, chopped (or pistachios)
- ¼ cup organic fresh lemon juice
- 2 tablespoons organic lemon zest
- ¼ cup cold pressed organic olive oil
- 1 teaspoon Celtic sea salt
- Freshly ground pepper, to taste
- ½ cup organic, raw goat cheese, crumbled (optional)
- 1 lb wild salmon, divided into 4 filets
- ½ organic lemon thinly sliced
- ¼ cup cold pressed organic olive oil
- Pinch of Celtic sea salt
- Toss kale, mint, and nuts. Whisk together lemon juice, lemon zest, olive oil, and sea salt. Toss your greens with dressing. Gently fold in goat cheese.
- Preheat oven to 350.
- Season salmon with a generous pinch of sea salt, olive oil, and thinly sliced lemon wedges. Wrap in parchment and roast for 20-25 minutes until fillets are fully cooked but still moist and tender.
- Serve like pasta with salmon on top. Garnish with black pepper.
Pancakes — breakfast of vacation champions. Yummy, nostalgic, and a great group meal to make and share. Check out our traditional-ish pancake recipe here.
If you’re planning a hike or going to be out all day, take a packed lunch. We love this Tuna Salad Sandwich recipe that is easy to make and sustains you all day. It’s also just as delicious poolside or around a kitchen island while devising some afternoon plans.
This pasta and arugula salad combination is a great mix of healthy and comforting — basically, two emotions you wanna feel when you head out of town for some rest and relaxation. Also, if you’ve got some fussier eaters, this one is definitely a crowd pleaser.
Roasted Cauliflower, Swiss Chard, & Hazelnut Pasta (makes 4 to 6 servings)*
- 1 small (1½ pounds or 680 g) head organic cauliflower, cut into medium florets
- 5 tablespoons cold pressed organic olive oil, divided
- 2 teaspoons ground organic cumin
- 2 organic thyme sprigs
- 1 ½ teaspoons Celtic sea salt, divided
- ½ teaspoon freshly ground black pepper, divided
- 12 ounces (340 g) gluten-free dry spaghetti or fresh pasta
- 2 organic garlic cloves, thinly sliced
- 4 packed cups chopped organic Swiss chard (about 5 leaves and stems)
- 1 organic lemon, zested and juiced
- 2 tablespoons finely chopped organic Italian parsley
- 2 tablespoons coarsely chopped organic toasted hazelnuts
- 2 tablespoons finely grated organic Parmesan cheese
- Preheat the oven to 400 degrees F. Toss together the cauliflower, 3 tablespoons of the olive oil, cumin, thyme, 1 teaspoon of the salt, and pepper on a baking sheet making sure the cauliflower is well coated with oil and spices. Bake for 30 minutes, or until the cauliflower is tender and caramelized.
- While the cauliflower is baking, fill a large pot with generously salted water and bring it to a boil. Add the spaghetti, stir, and cook until al dente, about 10 minutes (check box for cooking time if not using fresh pasta). Reserve ½ cup of the pasta cooking water before draining.
- Heat the remaining 2 tablespoons of olive oil in a large sauté pan over medium heat. Add the anchovies and garlic. Stir and cook for 30 seconds, until the anchovies dissolve into the oil, then add the Swiss chard and remaining ½ teaspoon salt. Toss together and cook for 3 minutes, or until the chard is wilted. Add the reserved pasta water and simmer for 5 minutes.
- Increase heat to medium high. Add the spaghetti, roasted cauliflower, and lemon juice and zest to the pan, and toss everything together for about 1 minute. Serve immediately with a sprinkle of parsley, hazelnuts, and Parmesan.
Antioxidant Arugula Salad
- 2 handfuls of wild arugula
- 1 tablespoon organic hemp seeds
- 1 cup organic blueberries
- ⅓ cup soaked organic walnuts, halved (soaking nuts overnight or at least several hours activates them and helps aid in the digestive process so you don’t get what I call “nut belly!”)
- 4 tablespoons cold pressed organic olive oil
- Juice of half a lemon (I love lemon so I use a whole lemon)
- 1 teaspoon coconut sugar
- Combine salad ingredients into a bowl
- Make the dressing by whisking together lemon, olive oil, and coconut sugar or pour into a mason jar, close the lid, and shake well.
- Toss dressing with salad mixture
Start the day with some cleansing fruit like some cut up papaya. It’s best eaten in its natural state and 30 minutes before the rest of the meal.
Follow with a nutrient-dense breakfast in the form of a slice of zucchini bread and herbal tea.
However, if you’re looking for something more, we suggest throwing some raspberries and blueberries into a jar of coconut yogurt with walnuts, bee pollen, and honey. In just a few simple steps, you’ve got a granola bowl to go.
Typically, we find that after we’ve packed up for the final day, we find a cute cafe or restaurant to stop in and break up the trip. This is particularly true after those weekends away to remote places, such as Big Bear. After eating in our rental for the majority of the weekend, it’s nice to stop in and treat yourself to someone else’s cooking before heading home.