Millie is back with part 3 of the Real Food on the Road series. In Part 1, she shared her overall strategy for planning, preparing and serving real food on 10-day road trip. In Part 2, she inspired us with travel-friendly nourishing, real food main dish salads and slaws. In this Part 3, you’ll see how the “bucket bread” in Sourdough eCourse and Sourdough A to Z eBook (and other sourdough recipes) came in handy for their trip’s bread needs. Thanks again, Millie!
Millie is back with part 2 of the Real Food on the Road series. She shares her strategies for planning and preparing nourishing, road-friendly main dish salads and slaws. Delicious — you’ll want to take notes!
You are going to love this series! Millie (who blogs at Homespun Oasis) is a busy mom juggling alot. Yet, she pulled off a 10-day road trip eating pretty nearly 80% real food, and even more inspiring is that she wants to do it again next year! 🙂 This post is part 1 of what we’re calling her “Real Food On The Road” series. She shares how she planned and prepped for the road trip, including a very candid assessment of weak spots. Stay tuned for at least two more parts!
Please welcome Millie from Homespun Oasis. Millie went back to work recently. She learned so much from juggling her usual commitment to serving real food on a budget with the added load of spending at least 50 hours per week away from home. In this guest post, she shares all her tips and ideas to make Real Food, Fast a reality for other working moms (or dads). She’s convinced me! This post is full of such wisdom, you’ve got to read every word. Thanks, Millie! –Wardee