As I write this, we’re about to embark upon the last of our longer passages for the year—fingers crossed! We’ve done several 5-7 day passages now, this one will be around four days, taking us from the northern tip of eastern Australia to Indonesia. I’ve learned since our first week-long passage last year that it’s important to meal prep ahead of time. Since I am the main cook and am prone to seasickness, everything needs to be ready to be warmed up by someone else, either Brian or one of the crew.
I’ve also learned what kinds of meals are most popular on our boat—namely simple and easy on the stomach. Lastly, I’ve learned the importance of easy-to-grab, accessible snacks—already chopped fruits and veggies, energy bars, chips and crackers, etc. Here’s a look at some of our favorite standbys. I’d imagine most of these would make good food for distance races or just easy meals for a weekend away when you don’t want to cook.
Egg Cups – Baked beforehand in a muffin tin, then refrigerated. I scrambled the eggs, then added bacon and assorted veggies. These are great on their own or sandwiched on a bagel or English muffin.
Toast/Bagels – We always had plenty of these on hand and they were almost all eaten especially in the early days of a rough passage.
Banana Nut Bread – Or any kind of heartier bread with nuts and fruit has been a popular choice. It’s filling and quick to grab a slice, while still being easy on the stomach.
Pre-Made Salads – Fairly big helpings of both tuna and chicken salads made the day before leaving have been great to have for lunch. Easy for any crew member to make themselves a sandwich, but also quick and mild to eat with some crackers.
Soups/Chilis – Whether you make it yourself or buy and bring some cans, these are great for lunch or dinner. On the passage north from New Zealand, I think the six of us consumed maybe 10-12 cans of tomato soup. Thrown together with a quick grilled cheese sandwich, and it was heaven. On our last passage, I made a bean and veggie chili and we ate that over two days for different meals. Even in a more tropical climate, it still gets cool at night on the water.
Lasagna – Made by our crew with lots of fresh veggies, this was an amazing boat meal. Easy to make ahead and freeze, then bake on the passage to the happiness of all!
Bean and Rice Burritos – This has been a super simple crowd-pleaser that I’ve made even for shorter 2-day passages. I make a pot of rice, a pot of black beans, layer them together with some cheese in a tortilla, wrap individually and freeze. I usually serve with avocado, and maybe salsa on the side, if conditions are easy.
Pasta – This another mild, easy choice. I’ve made plain pasta beforehand for warming up later with a sauce and toppings, but have also used it for a cold pasta salad, which is a great dinner on a hot day. My favorite is with tomatoes, cucumber, avocado, and bocconcini balls.
I’m always looking for galley inspiration so please share any of your favorites. Especially if they would suit picky boat children!