The Nombomb family is officially on vacation!
As is customary for all our trips, Fitbomb was in charge of packing the clothes and electronics and I packed the toiletries and in-flight snacks. Hubby does the bulk of the packing because his skillz are legendary. Case in point: all our crap for a weeklong vacay fit into two carry-ons and two backpacks – one backpack was even tucked inside a carry-on! We each have one change of clothes that we’ll be wearing over and over and over…
In the morning, I crisped some coconut flakes in the toaster oven (300 F for 2-5 minutes) and stored the cooled chips in a LunchBots pico container. When you’re toasting the flakes, watch them like a hawk because they will turn into cinders and ashes in a blink of an eye!
Other chow for our plane ride included grass fed Paleo Kits, Primal Pacs, grass fed jerky packets, SeaSnax seaweed, nuts, applesauce, and Lara bars. The place we’re staying at has a kitchen so I also packed garlic sea salt, seasoning sea salt, and volcano grind. I’m not crazy, just prepared.
Even though we were leaving the house in a couple hours, I really wanted to try out our new airtight, reusable silicone cooking and storage bag. Unlike plastic, silicone is totally inert and doesn’t leach any dangerous compounds into your food. Although the bags are labeled for microwave-use, I tested one out in the SousVide Supreme by making scrambled eggs.
For our preflight breakfast, I ate sous vide scrambled eggs, bacon, leftover sous vide beef tongue, and sliced tomatoes.
I think it’s obvious I wanted to make sure our bellies were stuffed with fat and protein before our long flight.
We arrived in Maui mid-afternoon and our first pit stop was at the Costco near the airport. We filled our cart with organic eggs, local mushrooms, avocados, Kalua pig, Lau Lau, spinach, purple sweet potatoes, salad greens, ground beef, and fruit. Next, we stopped by the massive Whole Foods and bought some coconut oil, butter, sausages, and bacon.
Here’s a shot of the inside of our fridge:
By the time we unpacked our things, we were too tired from traveling to make dinner. When I write “we” I’m referring to the adults because our kids were super perky and alert.
For dinner, we headed to one of our old favorites, Star Noodle.
When we were last on the island a year ago, we ate at Star Noodle multiple times. Yes, there’s soy, sugar, vegetable oil – and who knows what else – in most of the dishes, but we tried to stay as Paleo as possible. (We’re probably the only folks who have dined at Star Noodle a half-a-dozen times without ever ordering any noodles.)
The hubby and I shared some housemade kimchee…
…Ahi avo…
…pan-roasted local mushrooms…
…pan-roasted Brussels sprouts with kimchee puree…
…and the rib eye special topped with a tomato salad.
I’m pooped and gotta catch some zzz’s ‘cause I’ll bet the bank that the Double-O’s will be up at 4:00 a.m. Thankfully, we put ‘em in another bedroom, so hopefully, they won’t wake us up. (Wishful thinking, I know.)
