Olympic trip meal plan and grocery list
Two-serving recipe plan · five-day menu
Assumes dinner as needed on Saturday, four breakfasts, four packed lunches including Wednesday's drive, and three cooked dinners. Portions are a starting point for two active adults; pack ample trail snacks and adjust for your usual appetite.
Warm egg-based breakfasts every morning. One chicken dinner; remaining meals vegetarian. Tortillas replace separate bread and pita purchases.
Menu
| Day | Breakfast | Packed lunch | Dinner |
|---|---|---|---|
| Day 1 | As needed | As needed | As needed; apple, trail mix, or peanut butter wrap if hungry later |
| Day 2 | Egg, potato, and cheese burritos | Peanut butter and banana wraps, apples, trail mix | Chicken, pepper, and onion fajita bowls over rice |
| Day 3 | Egg, black bean, and cheese burritos with peppers and onions | Black bean, cheese, and cabbage wraps, apples, trail mix | Black bean and vegetable chili over rice |
| Day 4 | Potato, pepper, and onion skillet topped with eggs; warm tortillas | Peanut butter and banana wraps, apples, trail mix | Black bean, pepper, onion, and cheese quesadillas with cabbage slaw |
| Day 5 | Egg, black bean, and cheese burritos | Peanut butter wraps, apples, and trail mix for the drive; add remaining bananas if available | As needed |
Daily extras: apples with peanut butter, trail mix, cheese, and chocolate. Water and your usual coffee or tea.
Consolidated grocery checklist
Quantities below are for the whole trip, not per person. Check your pantry first; bring small containers of oil and seasoning rather than buying duplicates.
Produce
Refrigerated
Canned and dry goods
Bring from home / check pantry
Ingredients by meal — quantities serve two
These allocations draw from the checklist above; do not buy them again.
Sunday breakfast: egg and potato burritos
- 4 eggs, 2 tortillas, 1 lb potatoes, 2 oz cheese
- Oil, salt, pepper; salsa to taste
- Cook diced potatoes in a skillet, scramble the eggs, fill the tortillas, and warm in the pan.
Monday breakfast: egg and bean burritos
- 4 eggs, 2 tortillas, 1 can black beans, 1/2 pepper, 1/4 onion, 2 oz cheese
- Oil, cumin, salt, pepper; salsa to taste
- Sauté vegetables, heat drained beans, scramble eggs, and fill and warm tortillas.
Tuesday breakfast: potato and egg skillet
- 4 eggs, 2 tortillas, remaining 2 lb potatoes, 1/2 pepper, 1/4 onion, 2 oz cheese
- Oil, salt, pepper; salsa to taste
- Cook potatoes and vegetables until tender, add eggs, and finish with cheese. Warm tortillas in a dry skillet. The larger potato portion helps support a full day outdoors.
Wednesday breakfast: egg and bean burritos
- 4 eggs, 2 tortillas, 1 can black beans, 2 oz cheese
- Any unallocated vegetables, oil, seasonings, salsa
- Heat beans, scramble eggs, and fill and warm tortillas.
Sunday and Tuesday lunches: peanut butter and banana wraps
- Per day: 4 tortillas, about 4 tbsp peanut butter, 2 bananas, 2 apples, trail mix
- Make two wraps per person, splitting one banana between each person's two wraps.
Monday lunch: black bean and cheese wraps
- 4 tortillas, 1 can black beans, 4 oz cheese, about 1/3 of the cabbage
- Salsa to taste; 2 apples and trail mix on the side
- Drain and mash beans lightly. Fill wraps with beans, cheese, thinly shredded cabbage, and a little salsa. Carry with an ice pack.
Wednesday lunch: peanut butter wraps
- 4 tortillas, about 4 tbsp peanut butter, 2 apples, trail mix
- Add any remaining bananas.
Sunday dinner: chicken fajita bowls
- 12–16 oz chicken, 2 peppers, 1 onion, 1 cup dry rice
- 2 oz cheese, 1 lime, salsa to taste
- Oil, chili powder, cumin, garlic powder, salt, pepper
- Cook rice. Sauté sliced vegetables and seasoned chicken; serve in bowls with cheese, salsa, and lime.
Monday dinner: black bean chili and rice
- 2 cans black beans, 28 oz diced tomatoes, 1 pepper, 1/2 onion, 1 cup dry rice
- 2 oz cheese
- Oil, chili powder, cumin, garlic powder, salt, pepper; water to adjust thickness
- Sauté vegetables, add beans, tomatoes, and seasoning, and simmer. Serve over freshly cooked rice with cheese.
Tuesday dinner: bean quesadillas and slaw
- 4 tortillas, 1 can black beans, 2 peppers, 1 onion, 6 oz cheese
- Remaining roughly 2/3 of the cabbage, 1 lime, a little oil and salt
- Salsa to taste; chili powder and cumin for the filling
- Sauté peppers and onions; mash beans lightly. Make four folded quesadillas in a skillet. Toss shredded cabbage with lime, oil, and salt.
Packing and ingredient reuse
- Tortillas: eight for breakfasts, sixteen for lunches, four for quesadillas = 28; a purchase of 30 leaves two for arrival or extras.
- Eggs: four per breakfast for two people = 16; an 18-pack leaves two spare.
- Beans: two cans for breakfasts, one for Monday lunch, two for chili, one for quesadillas = six cans.
- Cheese: 8 oz for breakfasts, 4 oz for lunch, 10 oz for dinners = 22 oz; a 24 oz purchase leaves a small snack portion.
- Peppers: one across breakfasts, two for fajitas, one for chili, two for quesadillas = six.
- Onions: half across breakfasts, one for fajitas, half for chili, one for quesadillas = three.
- Rice: cook 1 cup dry for each rice dinner, avoiding a dependency on stored leftover rice.
- One peanut butter jar serves lunches, arrival snacks, and apple dipping. Bananas are lunch/snack ingredients only.
- Pack a cooler and ice packs for travel and perishable trail lunches, reusable water bottles, lunch containers or wrap bags, foil, and food-storage containers. Confirm the kitchen has a skillet, pot with lid, knife, cutting board, spatula, and can opener.
- Bring the oil and spices even if the lodging has a kitchen; do not assume pantry supplies are provided.
Checkboxes are for this page session. Print the checklist or download the Markdown to keep a copy.