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| Old Faithful |
A week in Yellowstone
Summer 2016
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| Bison in Lamar Valley |
We recently returned from weeklong trip in our nation’s
first national park, Yellowstone. It was
a week of extraordinary sights and amazing encounters with wildlife. It was also a week of long days in the car
across Wyoming and cooking every meal at the campsite. Due to the food allergies in our family, we
packed everything we would need for the week as we didn’t know what types of
food would be available at the simple grocery stores in Yellowstone.
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| Lower Falls at the Grand Canyon of the Yellowstone |
For the most important meal of the day, I planned for a
variety of meals as my kids could not face oatmeal for week straight. I made Banana Bread in loaf pans ahead of
time and we enjoyed heating up the slices at the campsite in a frying pan with
our dairy free butter. I also tried “Make
Ahead Yogurt Parfaits” with a layer of frozen fruit, dairy free yogurt, and
granola. We also indulged in breakfast
sausage and hash browns, balanced with a morning of oatmeal and dried fruit.
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| Steam rising from the Caldera |
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| No swimming in this hot pot |
Lunch was always on the go and always in a different place
as we explored all areas of the park. We
generally ate homemade lunchables with allergy friendly ingredients, cashew butter and jam, and tuna salad. The tuna salad included egg free mayo, tuna,
shredded carrots, and mustard. As a
surprise to everyone, our picky eater loved it.
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| Sunset in the Lamar Valley |
We ate simply, but well with an assortment of beans,
tortillas, canned and frozen vegetables, rice, and pasta. We had everything from Frito Pie to smoked salmon
pasta salad.
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| Tetons |
We all enjoyed S’mores and when we were not enjoying those,
we ate my Sweet and Salty Cookie Brownies.
We had a great week made even better with showers, a
dishwashing station, flush toilets, and an air mattress!
PS: Wyoming is beautiful
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