⛵ Sailing Food Plan & Shopping List
Duration: 8 Days | Crew: 8 People
📅 Daily Meal Schedule
| Day | Breakfast | Lunch / Salad | Main Dinner |
|---|---|---|---|
| Day 1 (Sun) | Daily offer / what’s found | Pasta with Roasted Pepper Pesto | Red Lentil Soup |
| Day 2 (Mon) | Daily offer / what’s found | Greek Baked Chickpeas | Harira Soup |
| Day 3 (Tue) | Daily offer / what’s found | Black Lentil Salad | Vegetable Risotto |
| Day 4 (Wed) | Daily offer / what’s found | Poke Bowl | Chili sin Carne |
| Day 5 (Thu) | Daily offer / what’s found | Shakshuka / Lečo | Pasta with Tuna |
| Day 6 (Fri) | Daily offer / what’s found | Leftover Feast | Veggie Couscous |
| Day 7 (Sat) | Daily offer / what’s found | Porrusalda | Final Snacks / Return |
🛒 Master Shopping List (Calculated for 8 People)
🥬 Fresh Produce
- Onions (Yellow): 5 kg (Bulk bag)
- Onions (Red): 1 kg
- Garlic: 5 large heads
- Potatoes: 3 kg
- Leeks: 10 large stalks
- Carrots: 2 kg bag
- Bell Peppers: 20 pieces (Mix of colors)
- Zucchini: 6 large pieces
- Fresh Tomatoes: 20 large pieces
- Cucumber: 3 large “English” cucumbers
- Avocado: 8 pieces (Mix of ripe and firm)
- Mushrooms: 1 kg (Fresh or large jars)
- Celery (Stalks/Rapík): 2 large bunches
- Fresh Ginger: 1 large “hand”
- Spring Onion: 3 bunches
- Limes: 6 pieces
- Fresh Herbs: 3 bunches Parsley, 3 bunches Cilantro
🥫 Pantry & Dry Goods
- Pasta (Penne/Spaghetti): 4 kg total
- Arborio (Risotto) Rice: 1 kg
- Sushi Rice: 1 kg
- Couscous: 1 kg
- Vermicelli / Soup Noodles: 500g
- Tomato Polpa/Passata: 24 cans (400g each)
- Tomato Paste (Protlak): 4 tubes/jars
- Canned Chickpeas: 8 cans
- Canned Beans (Kidney/Black): 8 cans
- Canned Corn: 8 cans
- Canned Peas: 4 cans
- Canned Tuna: 10 large cans
- Lentils (Black/Beluga): 1 kg
- Lentils (Red): 500g
- Olives: 4 large jars (Pitted)
- Capers: 3 jars
- Sun-dried Tomatoes: 4 jars (in oil)
- Seaweed (Nori/Wakame): 2 packs
- Kimchi: 2 large jars
🧀 Fridge & Proteins
- Eggs: 30 pieces
- Klobása / Hard Salami: 2 kg
- Bacon / Schwarzvald Ham: 800g
- Tofu: 12 packs (Plain/Smoked/Marinated)
- Parmesan: 800g (Large wedges)
- Mozzarella: 10 balls
- Hard Cheese (Eidam/Gouda): 1.5 kg (For snacking)
- Butter: 2 blocks (500g total)
- Vegan Cooking Cream: 5 cartons (Oat or Soy)
🍺 Drinks
- Beer: 6 cans/person/day min
- Port wine
- Rum: 2 bottles min
- Coke + juice
🧂 Essentials, Spices & Bakery
- Olive Oil: 2 Liters
- Soy Sauce & Sriracha: 1 bottle each
- Wasabi & Sesame Seeds: 1 small pack each
- Bread: 10 loaves fresh (Days 1-3) + 10 packs Bake-off Baguettes/Long-life Rye
- Spices: Salt (1kg), Black Pepper, Harissa Paste, Paprika (Sweet/Smoked), Cinnamon, Bay Leaves, Cumin, Sugar
- Vegetable Bouillon: 2 packs (cubes)
- Snacks: 10 packs Biscuits/Cookies, 5 bags Nuts/Crackers
- Dark Chocolate: 3 bars (for Chili and snacking)
💧 Water Requirements (3L per person/day)
To ensure a safe supply for 8 people for 8 days (approx. 200 Liters):
- Option 1 (1.5L Bottles): ~135 bottles (approx. 23 packs of six)
- Option 2 (2L Bottles): ~100 bottles (approx. 17 packs of six)
Tip: Bring a permanent marker to label bottle caps with names to avoid waste.
⚓ Yacht Cooking Tips
- Freshness Order: Use mushrooms, spinach, and soft tomatoes first. Cabbage, carrots, and potatoes can wait until the end of the week.
- Bread Management: Start with fresh bakery bread. Switch to vacuum-packed “bake-off” bread that you can toast in the oven from Day 4 onwards.
- Storage: Heavy items (water, cans, potatoes) should be stored low in the boat (the bilge) to keep the boat stable.
- Cleaning: Save fresh water by rinsing dishes in seawater first, then doing a final quick rinse with fresh water.