Packing for a weekend away! & Matcha to go!

And we’re finally going camping! We planned to see the Grand Canyon in March but the weather was still so cold, we postponed our trip to May. Then we moved and our camper sat lonely, waiting. I’ve discovered my love of gardening, so that’s been a new collection of tasks. Something always, invariably comes up. Life gets busy.

Being intentional about setting time aside for everything is the only way to accomplish every day tasks, and long anticipated trips. It’s the middle of 2018 and that resolution is still pitifully lacking change. I am, however, working on it.

Packing for this fun little trip is a breeze. Literally, grabbing fruit, some clothes, hiking shoes and heading out. No meal prep. No propane tanks or meat for grilling. Just melons and mango, apples, pears, oranges, bananas, my slow to ripen cherimoya. Bought a bag of delicious organic arugula that I plan on drizzling with olive oil and a pinch of salt for a quick meal-in-a-bag! And organic corn on the cob that can be eaten raw. Sweet!

I made my favorite trail mix a while ago so that’s coming along for snacking.

Maybe it’s the lazy in me, but this raw vegan style fast food, is the best way to go. No excess chores, no fancy production. Just, simple.

Here’s another simple pleasure I have pretty regularly too.


My Matcha Latte recipe I’ll be enjoying all weekend long by the campfire while watching the sunset.

  • 2 cups organic almond milk (store bought)
  • 2 teaspoons of Gotcha Matcha (best tasting Cafe Grade Matcha)
  • 1-2 Tablespoons agave, honey, or maple syrup to sweeten (optional)

Warm your almond milk — or have it chilled, add the matcha powder and sweetener. Using a hand blender, blitz in a tall cup until smooth and no more clumps are visible. Takes about 10 seconds. Done. Enjoy!


How do you go camping — tent or camper/RV? What foods do you enjoy that are easy to make? Are you keeping it healthy? Share your fave spots too please 😉

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