I usually set one up in March for the summer-- makes shopping/prep easier and as time goes by I find I do more and more prep work at home, freeze it and spend less time prepping on boat--we cruise for weekends and up to two weeks at a time in an area that is pretty isolated with minimal services. Do you plan to travel with a really good "extreme cooler"--I have kept food frozen in that for almost two weeks at a time.
bkfast ideas-- granola ceral--add some trail mix and make like a parfait with vanilla yogurt.
Here in cda we can get maple smoked salmon--good straight on a heavy german rye bread, toasted over gas grill
both bkfst ideas are light, easy to transport and store
going up the scale-- get a buttermilk pancake mix, take one of the tubes of ground sausage meat that you would buy when making turkey stuffing--squeeze it out of plastic tube and bake at home, cool, wrap in wax paper and put in a ziplock-- freeze solid--go to boat-- when you get up in am dice up about a qtr cup of cooked sausage and mix that into about a heaping cup of pancake mix, add enough water to make a thick biscuit dough--spoon tablespoons of dough onto parchment paper covered cookie sheet or greased pie pan and bake until knife tip into biscuit comes out clean.. serve warm with a drizzle of something sweet-- syrup, jam, honey whatever..
Is this what you had in mind?
or take a look at my 2008 menu guide:
# = make ahead
Chicken Beef Pork Fish Shellfish
Steak Mex Pork # Salmon Shrimp
Chicken with lemon#
Bkfst ideas: Muffins, scones, yogurt and cereal, eggs, pancakes
Lunch fruit and cheese, sandwiches, stuffed wraps
Dairy Poultry Beef Pork Fish shellfish
Goats’ cheese# quesadilla spedini shrimp wraps
Baked Brie # chick wings# chorizo smkd salmon# Kbabs crab cakes#
Dates w/ goat cheese smkd tuna# Crab dip- baked#
Frittata squares sardines#
Devilled eggs herring #
brochette stuffed with snails#
Grilled flat bread with Zataar#
Artichokes baked #
Chick pea spread#