Weekend Group Meal Plans
I love weekend group getaways and I love food prep. So I have put together many meal plans for friend trips. Below is what I use as a base and then adapt it based on the location, length, and my friend's preferences/diets. I try to keep it as easy to prep ahead of time, healthy, cheap and versatile as possible. I didn't list quantities as it will vary based on how many are in your group - really this is just to inspire your shopping list and meal ideas. I will say that most people over buy so aim to truly only get what you need to stay low on waste.
I’m into options where people can make their own plates so dietary restrictions can be easily all accounted for. Most of the cooking elements can be done ahead of time which is great for a weekend away if you don’t want to spend all day cooking. You can wash produce, chop veggies, cook rice, etc the day before you leave to just have to heat and lay out a meal when ready.
I’m into options where people can make their own plates so dietary restrictions can be easily all accounted for. Most of the cooking elements can be done ahead of time which is great for a weekend away if you don’t want to spend all day cooking. You can wash produce, chop veggies, cook rice, etc the day before you leave to just have to heat and lay out a meal when ready.
This is all so the burden of cooking is not on one person when the focus of the weekend is not on food. Another way to organize a larger group getaways would be to have a set of people (1-5) responsible for each meal and that meal's clean up. So that way everyone contributes evenly and knows what role they play.
Dinner
- Buddha Bowls - Cook wild rice and/or cauliflower rice as the base. Cook lentils, black beans, chickpeas or chicken with curry seasoning, roast sweet potato/onion/bell pepper pieces with paprika and sauté kale with garlic. Top with avocado slices and fermented veggies. Offer a sauce made of tahini, lemon, salt and olive oil.
- Vegan Chili with Corn Bread - The chili can be as simple as sautéing some onions, carrots and bell peppers and then adding in canned tomatoes and beans plus seasonings.
- Roasted Veggie Skewers - Great for a potluck or picnic as a finger food and chopping the vegetables can be prepped the day before. Just brush with salt, olive oil and Italian spices. To make it fancy, try using rosemary as the skewer.
Lunch
- DIY Wraps - Lay out large tortillas, coconut wraps, tomato slices, lettuce, cheese, avocados, sprouts, meat of choice, and black beans. I love the Green Goddess Dressing from Trader Joes, a whole grain mustard, or hummus as a spread. Give it more of a Mexican flare by adding sautéd onions and peppers. The beauty of wraps (or sandwiches) is that they can be portable and offer minimal clean-up. Add a salad or refreshing mocktail if you like.
Breakfast
- Oatmeal Bar
- Base: Oatmeal, cauliflower rice (cooked in coconut milk) and/or chia seed pudding (chia seeds soaked in double the almond milk)
- Toppings: Fruits (bananas, apples, frozen blueberries), Nuts (walnuts, pecans, sliced almonds), Coconut Flakes, Chia and Hemp Seeds, Almond or Peanut Butter, Cinnamon
- Frittata - This is great option that can be made ahead of time and lasts two days. Could serve it with a simple salad or sweet potato hash.
Snacks
- Chips, pita chips, crackers (consider gluten-free options), veggies (baby carrots, celery, cherry tomatoes, snap peas, sliced bell peppers, broccoli, etc), fruits (apples, oranges, bananas), salsa, hummus, other dips, protein bars and dark chocolate bars