This past weekend I went to San Francisco again. If you’re wondering what I’m doing there, I’m taking a course over five weekends. The class is about exploring what I want my contribution to be in the world. Every since I was a little girl I knew I wanted to be known for changing the world somehow and that is what I’m up to when I travel to California. I’ll be going again three more times, so I will have a chance to perfect this system.
The majority of the time while in San Francisco I am going between the hotel room, the lobby and the conference room. It’s very similar to a work conference. I made some changes to what I did last time and overall we had a better experience, but the process could still use some improvements.
Prior to leaving on the trip my roommates and I took the following steps:
• Made sure that there would be a fridge in the hotel room before arrival
• Made a grocery store list
• Made a list of raw recipes that can easily be prepared in a hotel room
• Found a place to get raw milk
• Brought a cutting board from home
We ate breakfast at the hotel on Friday:
Oatmeal with bananas, raisins and peanut butter
For lunch I returned to the bagel shop up the road for that same half bagel. You may be experiencing deja vu if you’ve read the other post, but I promise things will change as you read along.
Turkey, veggies and hummus on a bagel
Later in the evening on Friday we went to Whole Foods to pick up our food for the weekend. Some of the items we picked up:
• Fish (for ceviche)
• Snap peas
• Dried cherries
• Peanut Butter
Here are some of the highlights of what we ate. One of us brought a hand-held blender and we were able to make smoothies in a pitcher.
Raw honey, raspberries and raw milk smoothie
We put so many vegetables and fruits in this ceviche I don’t think I could ever make it the same again. Some of what we put in here are red peppers, celery, raw dried cherries, mango, avocado, macadamia nuts and fish soaked in lemon juice over night. It was delicious.
I also ate this roast beef sandwich.
Roast beef sandwich
I almost forgot about this kale salad with snap peas, tomatoes, avocado, lemon juice and Bariani olive oil (which is so amazing that I could dedicate a whole post to this olive oil).
On the last day as a treat I picked up this exquisite almond croissant, you can’t see it but there was almond paste practically oozing from the center.
I was able to eat as well as I do at home. It did require some extra effort and I’ll be honest sometimes I wanted to go downstairs to the hotel restaurant and order whatever, but sticking to the original plan had many rewards. I made excellent food choices every day while away from home, it was fun to prepare food in a small hotel room with friends (especially stuff that tastes good) and I had more energy than I’ve ever had while traveling.
There are a few things I could improve upon for next time:
• A more detailed grocery store list (we had too many left overs)
When at home I don’t usually write how much I need of something because I cook for two people and have recipes planned, here I need to be more specific or get a meal plan together.
• Getting in half a day early
• Asking a friend from San Fran to bring us a knife
• Having recipes ready to prepare on site
• Bring Tupperware
Overall this was a great adventure and I can’t wait until January to do it again. Hope that everyone has a great Thanksgiving! I’ll be running a 10k Turkey Trot and then I have two Thanksgivings to attend in the afternoon.