10 Easy Meals to Make On Vacation for the Whole Family!

Vacations are for exhaling—sleeping in, sandy toes, and pretending email doesn’t exist. The catch? Eating well often slides into “whatever’s near the hotel.” I get it. When you’re exploring a new place, it’s easy to neglect your healthy eating goals. The fix isn’t cooking elaborate dinners; it’s having a few recipes of easy meals you can assemble in a tiny kitchen, condo kitchenette, or even with just a mini‑fridge. Think whole foods, high‑protein, low‑glycemic plates that travel well and keep your energy steady for the actual fun.

If you’re a pregnant woman navigating food choices—and maybe nausea and vomiting of pregnancy—gentle, protein‑anchored meals help. Many obstetrics and gynecology teams suggest trying vitamin B6 for morning sickness; ACOG commonly cites a dose of vitamin B6 around 10–25 mg, three or four times a day (don’t exceed 100 mg total per day without medical guidance). In trials, symptoms were significantly reduced for many pregnant women; still, check with your provider and watch for any side effects before supplementing—especially if you’re dealing with vomiting in early pregnancy.

Below are 10 easy meals you can shop for in one quick grocery run. Minimal gear, maximum payoff. We’ll do five now; I can add five more in the next batch.

10 Easy Meals To Make On Vacation

1) Lemon‑Garlic Shrimp Cauli‑Rice Skillet (One‑Pan, 15 Minutes)

Why it works: Fast protein, big flavor, low‑glycemic. It uses freezer staples and one pan, so cleanup is basically a rinse.

Ingredients (serves 2–3):

• 1 lb peeled shrimp (thawed if frozen)
  
• Olive oil + 1 tbsp butter (or all olive oil)
  
• 12 oz frozen riced cauliflower
  
• 2 cups baby spinach (or bagged stir‑fry mix)
  
• 2 cloves garlic, minced
  
• Zest + juice of 1 lemon
  
• ¼ tsp red pepper flakes (optional)
  
• Salt, pepper; fresh parsley if available
  
• Optional sides: avocado slices, microwaved pouch of brown rice
  

Instructions:

Step 1. Pat shrimp dry; season with salt and pepper. Heat oil in a large skillet over medium‑high.

Step 2. Sauté shrimp 1–2 minutes per side until just pink; remove to a plate.

Step 3. Add butter and garlic; cook 30 seconds. Add frozen riced cauliflower; stir 3–4 minutes until hot.

Step 4. Fold in spinach; cook to wilt. Add lemon zest/juice and red pepper flakes.

Step 5. Return shrimp; toss 30–60 seconds. Finish with parsley. Taste and adjust salt.

Make it yours: Add a pouch of pre‑cooked brown rice if you need more carbs; swap shrimp for rotisserie chicken. Great chilled for beach‑day leftovers.

Pregnancy tip: If citrus is harsh on a queasy morning, hold the lemon and add a dollop of Greek yogurt at the table.

2) No‑Cook Rotisserie Chicken Greek Lettuce Boats

Why it works: Zero stove time. Crisp, crunchy, and balanced—ideal on hot travel days.

Ingredients (serves 3–4):

• rotisserie chicken, pulled (1)
  
• large head romaine or butter lettuce (leaves separated) (1)
  
• English cucumber, diced; 1 pint cherry tomatoes, halved (1)
  
• ½ red onion, thinly sliced
  
• ½ cup Kalamata olives, pitted and chopped
  
• ¾ cup plain Greek yogurt + 1 tbsp olive oil + 1 tbsp lemon juice + 1 tsp dried dill + salt/pepper (quick tzatziki‑ish)
  
• Feta (optional), fresh mint or parsley

Instructions:

Step 1. Stir yogurt, olive oil, lemon, dill, salt, pepper.

Step 2. Combine chicken, cucumber, tomatoes, onion, olives in a bowl.

Step 3. Toss with half the yogurt dressing.

Step 4. Spoon into lettuce leaves; top with feta and herbs. Serve extra dressing on the side.

Make it yours: Sub whole‑grain pitas if you’ve got a full kitchen. Add canned chickpeas for more fiber.

Pregnancy note: For persistent queasiness, simpler flavors (skip onion/olive) may land better. If you’re considering vitamin b6 for morning sickness, typical guidance is 10–25 mg of vitamin B6 three or four times a day, not exceeding 100 mg daily; talk with your clinician first to avoid any side effect and tailor the dose of vitamin b6 to you.

3) Sheet‑Pan Salmon, Green Beans & Baby Potatoes

Why it works: Restaurant‑level dinner with vacation‑level effort. One baking sheet feeds everyone.

Ingredients (serves 3–4):

• 1½ lb salmon fillet (or 4 portions)
  
• 12 oz trimmed green beans
  
• 1 lb baby potatoes, halved (or use precooked potato packs)
  
• 2 tbsp olive oil; 1 tsp garlic powder; 1 tsp smoked paprika; salt/pepper
  
• Lemon wedges; fresh dill or parsley

Instructions:

Step 1. Heat oven to 425°F (220°C). Line sheet with foil or parchment.

Step 2. Toss potatoes with 1 tbsp oil, half the spices; spread and roast 10 minutes.

Step 3. Add green beans with remaining oil/spices; roast 8 minutes.

Step 4. Scoot veg aside; place salmon in center, salt/pepper, and roast 10–12 minutes until just flaky.

Step 5. Finish with lemon and herbs.

Make it yours: Swap potatoes for pre‑cooked farro or quinoa if you want faster carbs. Add a quick yogurt‑dill sauce.

No‑oven plan: Pan‑sear salmon in a skillet and microwave steam‑bag the veg.

4) Turkey Taco Skillet Lettuce Wraps

Why it works: High‑protein, family‑friendly, and done in 20. Lettuce wraps keep it low‑glycemic; tortillas are optional.

Ingredients (serves 4):

• Lean ground turkey (1 lb)
  
• 1 tbsp olive oil
  
• small onion, diced (1); 1 bell pepper, diced
  
• 2 tsp chili powder; 1 tsp cumin; ½ tsp garlic powder; ½ tsp smoked paprika; salt/pepper
  
• 1 can black beans, rinsed (optional but great for fiber)
  
• Romaine or butter‑lettuce leaves
  
• Toppings: salsa, avocado, shredded cheese, Greek yogurt

Instructions:

Step 1. Heat oil; sauté onion/pepper 3–4 minutes.

Step 2. Add turkey; cook through, breaking up.

Step 3. Stir in spices and black beans; simmer 2–3 minutes with a splash of water.

Step 4. Spoon into lettuce leaves; add toppings.

Make it yours: Swap turkey for tofu crumbles; add corn for kids. Leftovers become breakfast with scrambled eggs.

5) No‑Cook Tuna–White Bean Crunch Bowls

Why it works: Pantry staples, no heat, big protein. Perfect when you’re wiped from a long hike or beach day.

Ingredients (serves 2–3):

• 2 cans tuna (or salmon), drained
  
• 1 can cannellini beans, rinsed
  
• 1 crunchy veg mix: shredded cabbage + carrots (bagged)
  
• ¼ cup finely chopped celery or cucumber
  
• 2 tbsp capers or pickles (optional)
  
• Dressing: 2 tbsp olive oil + 1 tbsp lemon juice + 1 tsp Dijon + salt/pepper
  
• Add‑ons: avocado, fresh herbs, pumpkin seeds

Instructions:

Step 1. Whisk dressing in a large bowl.

Step 2. Add tuna, beans, crunchy veg, celery/cucumber; toss gently.

Step 3. Top with avocado, herbs, and pumpkin seeds. Eat as is, or stuff into pitas.

Make it yours: Swap beans for chickpeas; add sliced grapes or cherry tomatoes if you want a hint of sweetness. Packs beautifully for day trips.

6) Grill (or Oven) Chicken Sausage & Veggie Foil Packs

Why it works: Precooked chicken sausage plus quick‑cooking vegetables equals dinner with almost zero cleanup. Foil packs are vacation gold—assemble in the morning, toss on a grill (or into the oven) at night. Balanced, high‑protein, and low‑glycemic.

Ingredients (serves 4):

• 12–16 oz pre‑cooked chicken sausage, sliced into coins
  
• 1 red onion, thin wedges
  
• 2 bell peppers (any color), strips
  
• 1 medium zucchini, half‑moons
  
• 8 oz mushrooms, halved (optional)
  
• 1–2 cups par‑cooked baby potatoes or cauliflower florets (for lower‑carb)
  
• 3 tbsp olive oil
  
• 1 tsp Italian seasoning, ½ tsp garlic powder, ½ tsp smoked paprika
  
• Salt and black pepper, to taste
  
• Lemon wedges; fresh parsley (optional)

Instructions:

Step 1. Heat grill to medium‑high (or oven to 425°F/220°C). Tear four large sheets of foil.

Step 2. In a bowl, toss sausage and vegetables with olive oil, spices, salt, and pepper.

Step 3. Divide onto foil; seal tightly into packets.

Step 4. Grill 12–15 minutes (oven 18–22), flipping once, until the vegetables are tender and the sausage is sizzling.

Step 5. Open carefully (steam!), finish with lemon and parsley.

Make it yours: Add a can of drained chickpeas for fiber and extra protein. Serve over bagged arugula with a drizzle of olive oil for a warm salad. Kid-friendly? Swap peppers for diced carrots or small broccoli florets.

Tip: If using raw sausage, cook 5–7 extra minutes and check for doneness. Foil packs pair well with a simple Greek yogurt dip (lemon + dill + salt).

7) Pan‑Crisped Halloumi Greek Bowls

Why it works: Halloumi brings satisfying protein and that golden, salty crust. Add crunchy veg and an olive oil–lemon dressing; optional whole‑grain or legume‑based carb to round it out. Fast, fresh, and travel‑kitchen friendly.

Ingredients (serves 2–3):

• 8 oz halloumi, ½‑inch slices (check for pasteurized milk)
  
• tbsp olive oil
  
• English cucumber, chopped
  
• Pint cherry tomatoes, halved
  
• ¼ small red onion, thin slices
  
• ½ cup Kalamata olives, pitted
  
• 2 cups packed greens (romaine, baby spinach, or arugula)
  
• Optional carb: 1½ cups cooked quinoa or lentil/chickpea pasta
  
• Dressing: 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp red wine vinegar, ½ tsp dried oregano, salt/pepper

Instructions:

Step 1. Whisk dressing; toss greens, cucumber, tomatoes, onion, and olives.

Step 2. Heat 1 tbsp oil in a nonstick or stainless skillet over medium‑high.

Step 3. Sear halloumi 1–2 minutes per side until deeply golden.

Step 4. Assemble bowls: salad base, optional warm quinoa/pasta, then halloumi on top. Drizzle extra dressing.

Make it yours: Add canned chickpeas for more fiber; swap halloumi for rotisserie chicken if dairy isn’t your thing. For extra crunch, throw in toasted pumpkin seeds.

Tip: Halloumi squeaks when perfect—pull it before it melts. If pregnancy nausea is flaring, keep flavors simple (skip raw onion) and lean on the warm grain for comfort.

8) Lazy Pesto Rotisserie Chicken Zoodles

Why it works: Store‑bought pesto + rotisserie chicken + bagged zucchini noodles = a “restaurant” bowl in the time it takes to set the table. Low‑glycemic and loaded with protein; add a small portion of chickpea pasta for hungry travelers.

Ingredients (serves 3–4):

• 2 tbsp olive oil
  
• 1 small shallot or ½ onion, finely chopped (optional)
  
• 1–2 cloves garlic, minced
  
• 1½–2 lbs zucchini noodles (pre‑spiralized)
  
• 1 to 1¼ cups cooked rotisserie chicken, shredded
  
• ¼–⅓ cup pesto (choose a clean‑ingredient jar or make a quick one with basil, olive oil, lemon, salt)
  
• ¼ cup grated parmesan (optional)
  
• Salt/pepper, lemon wedges
  
• Optional carb: 8 oz cooked chickpea pasta

Instructions:

Step 1. Heat oil in a wide skillet over medium; sauté shallot 2 minutes. Add garlic 30 seconds.

Step 2. Add zoodles; toss 2–3 minutes just until glossy and barely tender (don’t overcook).

Step 3. Fold in chicken and pesto; warm 1–2 minutes.

Step 4. Season, add parmesan, and finish with lemon.

Make it yours: Stir in halved cherry tomatoes or baby spinach. For dairy‑free, skip cheese and add crushed walnuts for texture and healthy fats.

Tip: Zoodles release water—keep the heat medium and cook briefly for a twirl‑worthy, not soggy, bowl. If you need more staying power, serve over a scoop of chickpea pasta for extra protein and fiber.

9) Black Bean & Egg Tostadas (Skillet or Oven)

Why it works: Pantry staples, high protein, budget‑friendly. Crisp tortillas become a sturdy base for creamy beans and eggs. Pile on veggies; dinner (or brunch) is done.

Ingredients (serves 4):

• 8 small corn tortillas (or baked tostada shells)
  
• 1 tbsp olive oil
  
• 1 can black beans, rinsed
  
• ½ tsp each cumin and chili powder; ¼ tsp garlic powder; salt/pepper
  
• 4–6 eggs (scrambled or fried)
  
• Toppings: shredded lettuce, pico or salsa, avocado, cilantro, lime, Greek yogurt

Instructions:

Step 1. Crisp tortillas: Oven—brush both sides with a little oil; bake at 400°F (205°C) on a rack or sheet 6–8 minutes per side until rigid and golden. Skillet—pan‑toast in a dry skillet 1–2 minutes per side.

Step 2. Beans: Warm beans in a skillet with 1 tbsp oil and spices; mash lightly with a splash of water to get creamy.

Step 3. Eggs: Scramble or fry to preference.

Step 4. Assemble: beans on tostada, egg on top, then lettuce, salsa, avocado, cilantro, and a squeeze of lime. Add Greek yogurt instead of sour cream.

Make it yours: Add sautéed peppers/onions or a handful of corn for kids. Keep it low‑glycemic by loading toppings (veg and protein) higher than the tortilla.

Tip: Pack travel‑friendly spices—tiny jars of cumin and chili powder turn plain beans into a craveable base.

10) Seared Steak Tips with Chimichurri & Quick Cucumber‑Tomato Salad

Why it works: Iron‑rich protein, bright herbs, and a crunchy side salad. A cast iron or stainless skillet gives you the sear without a grill. Add a simple starch if desired; otherwise, enjoy as a low‑glycemic plate with big flavor.

Ingredients (serves 3–4):

• 1½ lbs sirloin steak tips (or strip steak cut into chunks)
  
• 1 tbsp olive oil; salt/pepper
  
• Chimichurri: 1 cup parsley (packed), 1 small garlic clove, 2 tbsp red wine vinegar, ⅓ cup olive oil, pinch red pepper flakes, salt/pepper
  
• Salad: 2 cups chopped cucumber, 1½ cups cherry tomatoes (halved), 2 tbsp olive oil, 1 tbsp lemon juice, salt/pepper
  
• Optional: small baked potatoes or microwavable brown rice

Instructions:

Step 1. Pat steak dry; season generously with salt/pepper. Heat a cast iron or stainless skillet until very hot; add oil.

Step 2. Sear steak tips 2–3 minutes per side until browned and at desired doneness (USDA recommends at least 145°F/63°C with 3‑minute rest). Transfer to a plate to rest.

Step 3. Blitz chimichurri ingredients in a mini processor, or chop parsley finely and stir by hand.

Step 4. Toss salad ingredients in a bowl; season to taste.

Step 5. Slice steak; spoon chimichurri over top. Serve with salad and optional starch.

Make it yours: Swap steak for chicken thighs or portobello caps. Add crumbled feta to the salad or a side of garlicky yogurt.

Tip: If your rental lacks a processor, mince parsley/garlic with a sharp knife; a little extra chopping time is worth the bright, herby payoff.

How to Meal Plan for Vacation

Start with a flexible 3–2–1 blueprint

Map 3 breakfasts, 2 lunches, 1 dinner you can repeat. This keeps choices simple while leaving room for restaurants and spontaneity. Each meal should hit protein, fiber, healthy fat, and smart carbs, so you stay energized for the fun stuff.

Pre‑select five “easy wins”

Add easy meals to your plan so you’ll actually stick to it. Think rotisserie‑chicken bowls, sheet‑pan salmon, taco lettuce wraps, pesto zoodles, and egg‑and‑veg scrambles. If you want a protein workhorse, browse my roundup of easy recipes using ground chicken—fast, versatile, and family‑friendly.

Shop once, cook twice

On day one, grab groceries and cook double portions of two anchor proteins (grilled chicken, baked salmon, or tofu) and a tray of roasted veggies. Tomorrow’s lunch assembles in minutes—no new cooking required.

Choose 5 cross‑over ingredients

Pick items that show up in multiple meals: greens, cherry tomatoes, cucumbers, pre‑cooked grains or beans, eggs, and a flavorful sauce (tahini, pesto, or Greek yogurt dressing). Cross‑overs reduce waste and make “what’s for dinner?” a five‑minute puzzle.

Build a minimal kitchen kit

Vacation rentals can be hit‑or‑miss. Toss in travel‑size salt/pepper, a small cutting board, chef’s knife guard, tongs, and a silicone spatula. Optional but clutch: a collapsible cooler bag for beach days.

Mix no‑cook with heat‑and‑eat

Alternate no‑cook days (rotisserie chicken lettuce wraps, tuna‑white bean salads) with heat‑and‑eat nights (foil‑pack sausages and veg, skillet shrimp). Your energy ebbs and flows; your plan should, too.

Schedule your restaurant windows

Pick 2–3 meals to eat out and plan the rest at home. This keeps novelty high and costs (and blood sugar swings) low. Before eating out, have a protein‑rich snack to avoid over‑ordering.

Leverage better convenience foods

If you’ll have a Trader Joe’s nearby, pre‑plan a cart: precooked lentils, cauliflower rice, salad kits, frozen wild salmon, and eggs can cover most meals. See my guide to easy meals from trader joe’s for done‑for‑you combos.

Pack smarter snacks

Protein‑forward options—beef sticks, Greek yogurt, cottage cheese cups, nuts, single‑serve hummus, apples—bridge long excursions. Snacks are your guardrails between meals and keep “hangry” detours away.

Keep hydration and movement on the calendar

Set phone reminders to drink water and plan a short walk after bigger meals. Gentle movement improves digestion and helps steady energy when your schedule is looser than usual.

Summary & Next Step

Vacation meal planning doesn’t need to be rigid; it needs to be repeatable. Use a 3–2–1 framework, stock cross‑over ingredients, and alternate no‑cook with heat‑and‑eat meals to keep food simple and satisfying. If you want support that travels home with you, book a program with ME.

1:1 Nutrition Programs include an initial 45‑minute consult, weekly 30‑minute follow‑ups, label‑reading mastery, Kitchen Confidence, Blood Sugar Bliss, a virtual pantry cleanout or grocery tour, personalized meal guides, targeted supplement recs, unlimited portal feedback, a one‑week sample meal plan, and optional add‑ons (GI‑MAP, CGM prescriptions, functional labs).

8‑week NourishMET group (female metabolism + fat loss), or self‑paced through my diabetes and gestational diabetes courses. Ready to feel clear and confident? Schedule a discovery call, and I’ll match you to the right program and share pricing.