# Olympic trip meal plan and grocery list

Two-serving recipe plan · five-day menu

Sample plan: four cooked breakfasts, four packed lunches and three cooked dinners; adapt travel-day meals as needed. 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

- [ ] Potatoes: 3 lb (about 1.4 kg)
- [ ] Bell peppers: 6 medium
- [ ] Onions: 3 large
- [ ] Green cabbage: 1 small head; a roughly 12–16 oz bag of plain shredded cabbage is an alternative, not an additional purchase
- [ ] Bananas: 6 (four for Sunday and Tuesday lunches; two extra for snacks or Wednesday)
- [ ] Apples: 10–12 (eight for lunches, plus arrival and snack extras)
- [ ] Limes: 2 (fajita bowls and cabbage slaw)

### Refrigerated

- [ ] Eggs: 18 (16 planned, two spare)
- [ ] Cheddar or Monterey Jack: 24 oz / 1.5 lb (one variety for all meals)
- [ ] Boneless chicken: 12–16 oz total (one dinner for two)

### Canned and dry goods

- [ ] Large flour tortillas, about 10 inches: 30 total; choose package sizes totaling at least 28
- [ ] Black beans: six 15 oz cans
- [ ] Diced tomatoes: one 28 oz can
- [ ] Dry rice: 1 lb bag; plan to use 2 cups dry across two dinners, with a small reserve
- [ ] Peanut butter: one 16 oz jar
- [ ] Salsa: one 16 oz jar (shared across burritos, wraps, fajita bowls, and quesadillas)
- [ ] Trail mix: about 2 lb, divided into eight daily portions for Sunday–Wednesday, with arrival snacks drawn from the same bag
- [ ] Chocolate: 6–8 oz

### Bring from home / check pantry

- [ ] Cooking oil: about 1/2 cup
- [ ] Chili powder: about 2 tbsp
- [ ] Ground cumin: about 1 tbsp
- [ ] Garlic powder: about 2 tsp
- [ ] Salt and black pepper: small travel containers
- [ ] Coffee or tea: your normal amount for four mornings; include filters and milk/sugar if you use them

## 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.