In those travels I have had to go through the overwhelming effort of deciding what to pack, portioning out snacks, putting toiletries in little Ziploc baggies, dealing with excessive amounts of eating out, forgetting one thing or another and having to unpack and start the whole process over again upon return. Each time I get very excited about taking another mini vacation and each time I forget just how much work these vacations truly are.
As I write this I am in the process of trying to select multiple outfit options for hiking, shopping, lounging, sight seeing, running and sleeping. As well as all necessary accessories and shoe options that go with them. Packing is definitely the most exhausting part of traveling I have learned to dislike in the last month, but it will be worth it to have a week tucked away in the mountains.
Saturday morning my family and I are making the 10 hr drive to North Carolina. My Mom has rented a cabin for all of us just outside Asheville and as much as I have traveled in the last two months, this will be the first time I am actually on vacation. Sure there will be plans of what to see and do, but this time the agenda is a guideline, not a given and hopefully multiple swimsuit and sun exposure will be involved. 🙂
As I daydreamed about my impending vacation at my office I fed the hole that was my stomach some PistachiOats I found in my pantry.
I almost forgot these babies were in there. I found a whole box of them while I was doing laundry and discovered the expiration date is coming up fast.
Luckily they are very yummy so it shouldn’t be a problem to eat as many as possible before their past due.
When it came time for dinner I wanted to make something that would use up the remaining vegetables in my fridge and make great left overs to eat on the road. Insert favorite stand by – Roasted Vegetables!
Does anyone else LOVE cold roasted vegetables?!?! I think they will make a great lunch on the road trip. 🙂
I basically emptied the fridge on this one and made enough to feed an army!
- Sweet Potato
Then added them all to a baking sheet with a little S&P & Fresh Cilantro then roasted at 400 for 20 minutes.
I put most of it in the fridge for lunch tomorrow and my upcoming road trip.
I saved a serving size for dinner while looking to pantry and fridge for inspiration. I was trying to avoid my habit of just adding marinara sauce and a protein and calling it a day, but honestly its one of my favorite combos and who am I to deprive myself of one of my favorite combos?
Atop a bed of Spinach I layered the Roasted Vegetables, Tempeh, Marinara Sauce and Jalapenos.
Mmmmmm…. yep you can’t go wrong with that combo. I cleaned my plate. 🙂
I came back to the kitchen an hour later and had the other half of my Green & Blacks Dark Chocolate Bar from Tuesday night.
After an hour of trying to pair outfits, I have come to the conclusion I own no cute clothes. Is it too late to do a little vacation shopping? Maybe I can squeeze some in during my lunch hour tomorrow. 😉