Two beans carrying the whole trip: cannellini (white) beans and chickpeas — canned, no soaking needed while traveling. No Instant Pot: every grain is a stovetop absorption or pour-over method; every stew is a covered Dutch oven simmer. If you're still in the PNW, wild salmon, halibut, and ling cod are all in season and easy to find fresh — any of them sub freely wherever a fish fillet is called for below.
Down to two templates, straight alternating — simplest possible version, and chia pudding breaks up the egg mornings since it's made ahead and needs zero cooking that day.
| Days | Breakfast |
|---|---|
| 1, 3, 5, 7, 9 (odd days) | Chia Pudding — grab from the fridge |
| 2, 4, 6, 8, 10 (even days) | Veg & Egg Scramble |
Make the whole batch once at arrival, keeps 5 days: 1 cup chia seeds + 4 cups milk (dairy or plant) + 2–3 tbsp honey, whisked well, refrigerated overnight (stir once after 30 min so it doesn't clump). Portion into jars or bowls each morning, top with whatever summer fruit you have and a few walnuts. Zero stovetop, zero dishes beyond a spoon.
Make two batches across the 10 days (Day 1 and Day 6) rather than one giant batch — chia pudding is best within about 5 days.
🍼 Baby: plain portion (no honey, no walnuts — honey isn't safe under 1 year, walnuts are a choking risk). Mash a little soft fruit into plain chia pudding instead.
LDL: chia is one of the best plant omega-3/fiber combos going — an easy daily habit for RF.
One flexible template, same every time: sauté whatever summer veg you have on hand (zucchini, corn, bell pepper, tomato) in olive oil 4–5 min, scramble in eggs. Some mornings fold in flaked smoked salmon or crumbled feta at the end — otherwise plain. That's it, no need to plan which variation ahead.
🍼 Baby: plain scrambled egg + soft-cooked veg, pulled before salt. Skip the smoked salmon/feta add-in on baby's portion (too salty).
LDL: no saturated fat beyond the eggs; olive oil throughout.
Adapted from the @edengrinshpan sheet-pan version since there's no oven this trip. Warm olive oil in the Dutch oven over medium, add sliced fennel and shallots with the sage and oregano sprigs and a pinch of salt. Cover and cook 20–25 min, stirring occasionally, until very soft and lightly caramelized (splash of water if it catches). Season halibut with salt, nestle on top of the fennel, cover, and cook over medium-low 10–12 min until the fish flakes easily — it steams in the pot's moisture instead of roasting. While that finishes, stir together the tapenade: chopped Castelvetrano olives, parsley, lemon zest, grated garlic, and olive oil. Spoon tapenade over the fish, squeeze lemon on top, serve straight from the pot.
Source: TikTok @edengrinshpan, sent by Tiffany Aug 4 2026 — original is oven-roasted (450°F, 30–40 min fennel then 12–15 min fish); this is the Dutch-oven braise version for the trip.
🍼 Baby: pull a plain piece of halibut before the tapenade goes on, check thoroughly for bones, flake finely. Soft braised fennel mashed alongside — skip the olives (whole-olive choking risk, plus salty) and tapenade on baby's portion.
LDL: lean halibut plus olive tapenade's monounsaturated fat — no butter, no cream, still a clean anchor meal.
Your one-pot favorite, adapted off the oven since it's just the Dutch oven and stovetop this trip. Simmer farro in stock (2:1 stock to farro) in the Dutch oven, covered, 25–30 min until tender; add cherry tomatoes for the last 10 min so they burst. Stir in feta. Meanwhile rub salmon fillets with olive oil and za'atar, pan-sear in a separate skillet 4 min skin-side down, 2–3 min flip. Wilt arugula into the hot farro off-heat, plate with salmon on top and yogurt drizzled over.
Stock: written originally with chicken stock (how you made it before) — vegetable stock works too if you'd rather keep the week pescatarian-clean.
🍼 Baby: soft-cooked farro mashed with a little yogurt, plain flaked salmon (checked for bones), skip the za'atar and feta salt on baby's portion.
LDL: salmon is your best omega-3 anchor of the week; farro's fiber pairs well with it.
Onion, garlic, ginger softened in oil, then cumin + turmeric + a pinch of chili. Add chickpeas, diced summer squash, and a can of coconut milk (or a light stock if you want it lighter). Simmer 12 min, fold in raw shrimp for the last 3–4 min until pink. Serve over rice.
🍼 Baby: mashed chickpeas + soft squash pulled before the curry spices go in; plain shrimp cut small if introducing shellfish, otherwise skip and add extra chickpeas.
LDL: shrimp is fine in normal portions — very low saturated fat despite the dietary cholesterol.
Char fresh corn kernels and diced zucchini in a hot skillet with olive oil, 6–7 min. Fold in warm white beans, finish with lemon zest. Pan-sear white fish fillets alongside, 3–4 min per side. Serve fish over the vegetable-bean mix, with mast-o-khiar (batch yogurt sauce) on the side.
🍼 Baby: soft corn halved lengthwise, soft zucchini, mashed white beans, plain flaked fish. Plain yogurt (no cucumber mix) on the side.
LDL: another lean-fish + legume pairing — no red meat, no cream sauces this whole trip.
Same tomato-pepper base as breakfast shakshuka, but stir in chickpeas and simmer 10 min, then poach white fish fillets directly in the sauce (cover, 8–10 min) instead of eggs. A North African/Arabic-leaning one-pot dinner.
🍼 Baby: pull plain fish and a few plain chickpeas before spicing the sauce, mash together.
LDL: tomato-based sauce, lean fish, legumes — no added fat beyond the olive oil base.
Warm bulgur from batch, toss with sautéed summer squash, warm white beans, olive oil, lemon juice, and fresh herbs. Pan-sear or broil salmon fillets on top.
🍼 Baby: soft-cooked bulgur, mashed white beans, soft squash, plain flaked salmon checked for bones.
LDL: bulgur adds a second grain-fiber source alongside the beans and salmon's omega-3s.
Sauté onion, bell pepper, and corn kernels in olive oil until charred at the edges, stir in warm rice and chickpeas, a pinch of cumin. Serve with canned salmon or sardines flaked on top if you're low on fresh fish mid-week — a good use-up night.
🍼 Baby: mashed rice and chickpeas, soft corn and pepper, flaked canned salmon (boneless variety, or check thoroughly).
LDL: sardines here would be the single highest-omega-3 option in the whole plan if you have tins on hand.
Steep a small pinch of saffron in a splash of warm stock. Build a light tomato broth in the Dutch oven with onion, garlic, the saffron stock, white beans, and green beans, simmer 10 min. Nestle in white fish fillets, cover, poach 8–10 min.
🍼 Baby: plain flaked fish, mashed white beans, soft green beans — skip saffron in baby's portion, it's a subtle background note anyway.
LDL: same clean lean-fish-and-legume profile as Day 1, dressed up for a nicer night.
Stovetop skillet: sliced zucchini and tomato layered with olive oil, garlic, and a little cumin, covered, cooked down 15 min until soft (a stovetop take on a gratin, no oven needed). Stir in chickpeas to warm through. Top with a fried egg, or pan-seared fish if you'd rather keep the egg for breakfast the next morning.
🍼 Baby: soft-cooked zucchini and tomato mashed with chickpeas, plus mashed egg yolk or flaked fish.
LDL: a lighter, mostly-plant night — good balance against the richer fish nights.
Warm rice, both beans, and any remaining summer vegetables sautéed together. Top with whatever fish is left (fresh or canned), a spoon of yogurt sauce, and the lemon-herb dressing. Designed as a low-shopping last night before checkout.
🍼 Baby: same clear-out logic — soft grains, mashed beans, soft veg, flaked fish, all plain before the adult portions get dressed and salted.
LDL: closes the trip the same way it opened — lean fish, two beans, olive oil, no red meat or cream all 10 days.