Summer Travel Prep Staples

By: Kate Leeney

We love all things summer but packing for a cottage/lakehouse can be a lot of thinking!

I always prep a few staples to make my life a lot easier, minimize cooking where I can, and to have easy things on hand. 

Here is how by brain works with it:

1. I always like to prep protein muffins (sweet or savory). You can use these for easy snacks or even breakfast. 

2. I always prep a high protein/ easy grab and go item. This time I did my blackened chicken salad. I will eat this on bread, with crackers, vegetables, or sides. The options are endless!

3. I always prep a breakfast bake. What’s worse than waking up and having to make breakfast? These are super easy and efficient! 

4. I always prep a big bag of a side (usually sweet potatoes or regular potatoes). I don’t want to take the time to chop and prep while I am gone so this is super easy.

HERE ARE SOME EXAMPLE RECIPES:

Blackened Chicken Salad 

INGREDIENTS:

-3 cups shredded chicken OR rotisserie chicken 

-1 tbsp avocado oil

-½ cup mayo (I used @primalkitchenfoods)

-¼ cup dijon mustard

-¼ cup apple cider vinegar 

-½ red onion

-½ cup grated carrots

-1 tbsp garlic powder

-1 tbsp onion powder

-1 tbsp paprika

-1 tbsp dried thyme

-1 tsp cayenne pepper

-1 tsp dried basil

-1 tsp dried oregano

-green onions or scallions (for garnish)

DIRECTIONS:

1.    Add  all of your spices, mayo, and avocado oil to a bowl. Mix well! 

2.    Add half chopped red onion, grated carrots, and 3 cups of shredded chicken to the bowl. Set aside.

3.    Mix apple cider vinegar and dijon mustard separately and combine it to your chicken salad.

4.    Chop your green onions and top it off! DONE and DONE

Vanilla Protein Muffins

INGREDIENTS:

-1 1/4 cups Bobs Red Mill paleo baking flour (or baking flour of choice)

-1/2 scoop Be Well By Kelly vanilla protein (or protein of choice) *optional

-1/2 cup whole grain oats

-1 tsp baking powder

-1/2 tsp baking soda

-1 cup coconut milk

-1/3 cup maple syrup

-2 eggs

-1 tsp vanilla extract

DIRECTIONS:

-Preheat oven to 375 degrees

-Spray muffin tin with cooking spray (I love avocado oil spray)

-Add flour, oats, baking powder, baking soda, and protein powder to a bowl. Stir together.

-Add coconut milk, eggs, vanilla extract, and maple syrup. Stir together.

-Evenly place batter into muffin tin (usually into 12 muffin sections)

-Bake 18-20 minutes 

-Remove from oven and let cool

Air Fryer Sweet Potatoes:

INGREDIENTS:

-1 pound sweet potatoes (chopped)

-1 tbsp avocado oil

-1/3 tsp sea salt

-1/3 tsp pepper

-1/4 tsp garlic powder

DIRECTIONS:

-mix all ingredients in a large bowl 

-cook in the air fryer on 400 for 10-12 minutes

Potato Bacon Breakfast Casserole

2 tsp. avocado oil

1 1/2 lb. Yukon gold potatoes (cut into cubes)

1 tsp. seasoning salt

12 slices crispy uncured bacon

6 cups fresh spinach

12 large whole eggs

2 cups egg whites

1/2 tsp. onion powder

Add cheese (optional)

Directions:

-Preheat the oven to 350 degrees F.

-Heat potatoes in microwave for 8 minutes to soften, then cube + pan-fry

with avocado oil for 5 minutes. Season with seasoning salt. 

-Saute yourspinach when the potatoes are almost browned.

-Lightly coat a 9″x13″ casserole dish with avocado oil and smash potatoes

into bottom.

-Cook your bacon while working on potatoes in a separate pan.

-Whisk together eggs, egg whites, and onion powder in a large mixing bowl.

-Crumble in bacon and add spinach, stirring to combine.

-Pour over potatoes and bake in preheated oven for 50-60 minutes until

center is cooked through. Option to add cheese toward the end!

Let me know which ones you try!