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The Ultimate List Of Food For Boats 50+ Ideas For Lunch, Dinner, and Snacks

by Kristen 2 Comments

Have you been lucky enough to get an invite on a boat? Or maybe you are a boat owner and need ideas for what to bring. Then, you’ve come to the right place. Whether you are boarding a sailboat, motorboat, pontoon, or yacht (can we be friends?), we have the best boat food.

Are you wondering what food I should bring on a boat? Maybe you are looking for a list of the best food for boats. We’ve got you covered.

Let’s go the The Chalkboard.

Some of the links below are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase. All opinions are my own. Read our full disclosure.

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What Food Should I Bring On A Boat? Here’s How To Pick The Best Food For Boats

Before we dive into exactly what you should bring, here are some things to consider when trying to figure out what food to bring on a boat. You want things that aren’t too messy. No one wants to clean up too much and no boat owner wants a stain on their interior to clean. Most captains like to keep their vessels in tip-top shape!

It’s also likely going to be warm outside so nothing that will easily melt like chocolate. Simple meals are best. Nothing too fussy or heavy. No one wants to eat a complicated meal on a hot day! Now that we’ve talked about what NOT to bring, here are some of the best food for boats.

What Snacks Should I Bring On A Boat (20+ Boat Snacks)

Sometimes you are so busy enjoying the day that you don’t want to stop for a big meal. That’s where snacks come in. They are perfect for grabbing and going or just munching on for a bit. Here are some ideas.

Snacks For Boating

Frozen grapes
Yogurts in a tube (frozen)
Energy Bars
Dried Fruit
Roasted chickpeas
Blueberries
Pretzels (A big tub is a great gift to bring the captain)

More Food For Boats – Dinners and Lunches

Keeping in mind that we don’t want anything too fussy or heavy, here are some great options that are filling enough for lunch or dinner that can be easily made ahead of time. Ancient grain salads really fit the bill as they are hearty, easy to prep the day before and delicious!

Big Mac Salad
Wraps
Farro Salad
Chicken Cutlets
Grilled Chicken
Macaroni Salad
Chickpea, Parsley, Feta Salad
Italian Tortellini Salad – Don’t put too much dressing on this!
Edamame, Corn and Farro Salad
Gnocchi Salad
Tabouli Salad
Buffalo Chickpea Salad
Spinach Tortellini Salad
Pasta With Chickpeas And Arugula
Chicken Club Salad
Egg Roll In A Bowl
Quinoa Salad
Avocado And Grilled Chicken Salad
Ramen Noodle Salad
Lunch Kebobs
Chicken Cucumber Salad

BBQing on a Boat

Some boaters have small grills they use while onboard. If that’s the case then there are several more options for dinners and lunches. Be sure to choose leaner cuts of meat. High-fat meats may cause flare-ups which you do NOT want.

The Magma grill is very well-made and worth the price. This version is large enough to feed four to six people but still packs away easily with the carrying case that comes with it. Purchase it on Amazon and have it by the weekend.

Veggie Burgers
Kebabs (make ahead and then grill)
Shrimp

Even More Food For Boats — Breakfast Ideas

Maybe you are headed out early to fish or beat the heat. No need to skip breakfast, pack it to go. And don’t forget the coffee!

Oatmeal (in a thermos)
Bacon, Egg, And Cheese sandwiches
Breakfast Burritos

Vegetarian Boat Food

Let’s not relegate our vegetarian guests to crudite platters. Here are some great boat food options for vegetarians that carnivores will love, too!

Hummus and vegetables
Chickpea Salad
Peanut butter and jelly sandwiches
Mozzarella and roasted red pepper sandwiches with balsamic vinaigrette
Tortellini Salad
Vegetable Kebabs
Roasted Eggplant sandwich with mozzarella and balsamic vinaigrette
Pasta with pesto
California Rolls

Items To Pack Besides Food For Boats

Bags for dirty utensils
Water — lots of water

What Do You Think?

Are you heading out on the water this summer? What food for boats will you bring? Let me know in the comments below. I’d love to hear!

Looking for more about what foods to pack for a ski trip or beach vacation , we’ve got that too!

Happy boating!

No plans on the water now? Pin this for later!

About Kristen

Mother, Wife, Curious Cook.

Kristen is a home cook and food lover who thinks about lunch and dinner while eating breakfast, plans outings around where to eat, and never stops thinking about food.

A former meeting planner, Kristen loves organization and planning. Whether for a party or just a regular week, you will find her creating meal plans and finding the best kitchen hacks to save time and money.

When not in the kitchen, you can find her outside with her two boys or inside watching Bravo TV.

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denise says

Just a kind suggestion especially for people that don’t know… avid boaters, especially when fishing, will lose their mind if they find a banana on their boat because it brings bad luck. The rest of the list was great though and gave me a few ideas for our next outing!

Kristen says

Haha! We don’t go with the no banana rule but we also never have much luck fishing so perhaps that’s why!

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17 Boat-Friendly Food Ideas | Best Boat Snacks for Adults

We’ve all been there. You’re sitting aboard a boat, floating your way down a tranquil river while a guide points out the beautiful attractions as you pass them by. Suddenly, some guy named Jerry decides it’s lunchtime and whips out the egg sandwiches his wife made for him the previous day. Nausea sweeps through the passengers and crew aboard the boat, while everyone throws disdainful glances at Jerry. Don’t be a Jerry!

For the sake of your fellow passengers and yourself, you need to pack boat-friendly food when traveling by water. There’s just something about the movement of a boat that doesn’t coincide well with certain foods. So I’m here to help you out. What are the good boat snacks?

Best Boat Friendly Foods

So you’re looking for some of the best boat food to avoid being a Jerry on your next boat trip? Luckily, there are plenty of foods that can go down well onboard, the trick is to know which foods to avoid. Ready to find out about boat-friendly foods both you will love?

Good Boat Food Ideas

Wondering what food to bring on a boat trip? For journeys that last for longer than a few hours, often a meal will be provided. But in instances that you need to bring your own meal, you need to make sure that it’s boat friendly.

Because boats often rock up and down by nature, you need to make sure that it’s food that won’t rock around too much. It’s also best to have a meal that doesn’t emit a strong odor (for the sake of the other passengers onboard). You never know when someone might have a slightly sensitive stomach.

1. Pasta salad

There’s nothing that grounds the stomach and fills you up all at once like a good portion of carbs. A cold pasta salad is a great thing to bring on a boat as you won’t need to reheat it before eating, and it’s easy to slip a container into your bag.

Whether you prefer pesto pasta or a more traditional chicken and mushroom, it’s sure to go down a treat on your boat trip.

2. Sandwich wraps

Good ol’ sandwiches have never let me down. This is a great meal to pack for yourself if you’re in a hurry to get out the door. It’s quick and easy to make, and easy to unwrap during your trip on the boat. You can also switch it up with a variety of toppings if you happen to be someone who takes frequent boat trips.

3. Cold fruit

Indulging in some icy cold fruit goes down such a treat while you’re sitting aboard a boat, especially if you are sitting in the sun. Not only does is it aid in cooling you down, and working as a refreshing snack, but there’s something about a cold meal that makes you feel a little more grounded aboard a boat.

4. Pigs in a blanket

Pigs in blankets are an old classic, and while they may be more popular amongst kids, they do make for a great meal no matter your age. My preference is to pair them with a little tomato sauce, but if you prefer to eat them as is then this meal just got a whole lot easier to pack.

Best Boat Snacks

Boating snacks are something you’ll need if you’re going on a trip that is longer than an hour. You don’t want to be trapped on the water when your stomach starts to growl. Having a light snack also helps if you start to feel seasick as it makes your tummy feel a little more grounded. Trust me when I say, a snack can come in very handy when you’re out on the water. These are some of the very best snacks for boating.

5. Trail mix

Trail mix is one of those trusty easy-to-pack and easy-to-eat snacks that always go down well. Not only does trail mix offer a variety of items, it is also very filling for its size. Which is exactly the sort of great boat snacks that everyone needs.

Muffins, whether home made of store bought, offer a nice boost of energy and taste delicious. They are also fairly small, making it easy to slip one in your bag, negating the need to bring a cooler bag with you. And in my personal experience, having one less thing to carry on a boat trip is something I’ve always been grateful for.

7. Lemonade fruit popsicles

Lemonade fruit popsicles are incredibly easy to make, and are a refreshing treat when you’re aboard a boat. All it entails is pouring lemonade and a couple of pieces of fruit into a popsicle maker, and popping it into the freezer overnight. For more information on how to make these delicious treats, check out this blog .

Popcorn is another grounding food, yet it’s still light and doesn’t make you feel over full. Which is something you want to avoid when taking a trip on the ocean or down a river. It’s another easy-to-make food that you’ll be grateful you packed in your bag.

Boat Party Food Ideas

Are you looking for food to bring on a yacht party? This can be a tricky thing as it has to be light, and it has to suit the tastes of as many of your guests as possible. So whether you’re looking for the best finger food for boating or other good boat party food, these are a few of the best in my opinion.

9. Frozen grapes

Frozen grapes are another simple delight that are easy to make, and they’re ever so refreshing. The icy crunch you hear when popping them into your mouth is exactly what you need on a warm day, so they make great boat party snacks.

10. Veggie skewers & dip

When your boat is out on the water, you generally feel like something a little healthy, and light snacks always keep the seasickness away (if you’re prone to feeling a little queasy on the water). Adding a dip like hummus to the mix just makes the snack that much more appealing. If you’re looking for boating snacks for a party, these will be winners.

11. Chips & salsa

Chips and dip, or chips and salsa are typical party foods, and there’s a reason for that. Everyone loves finger food when they’re at a party so they don’t need to sit down for a full meal, yet they’re still keeping their hungry tummies satisfied. Chips and salsa not only goes down well at land parties, but on yacht parties as well.

Kabobs are great because they come in such a greta variety, and if you’re making them yourself, you can really get creative with it. While they generally come with a meaty snack, you can throw in some veggies too. And if you have some vegetarian or vegan guests on your boat, they’d love a veggie kabob.

13. Cookies

Cookies are my guilty pleasure, and it hasn’t taken me long to realize that many people bare this same affliction. There’s nothing better to follow up a savoury snack than a sweet one. So be sure to provide your boat party guests with something to satisfy their sweet tooth as well. A nice chocolate chip cookie is a snack that most people are unable to say no to.

Food to Take on a Pontoon Boat

Are you heading out on a tour and wondering what food to bring on a pontoon boat? While touring, it’s often best to take snack foods, as well as foods that won’t take too much noise. While your carrots are not likely to scream, the crunch may annoy other tour-goers trying to concentrate on what the tour guide is saying. These are some considerate snack choices for your pontoon boat tour.

14. Hot dogs

Hot dogs are generally thought of as good snacks for kids. But why? They are delicious and provide both the protein and the carbs to get you through the boat trip. So if you’re heading out on a guided pontoon trip, hot dogs make a great snack as they’re fairly odour free and won’t be distracting to other tour goers.

15. Walking tacos

Tacos are notoriously delicious, but they are also known to be messy. The messy factor can be negated by getting walking tacos, which are wrapped up nice and snug, so that none of your fillings fall out and become food for seagulls. They can also be kept in your bag for a couple of hours, so you won’t need to take a cooler box to keep this convenient food fresh.

16. No-bake energy bites

No bake energy bites can be made in a whole variety of ways, but the easiest way is with peanut butter and oats. Roll them up in a tight ball and you’ve got a snack that will provide you with energy throughout the day. The oats will also work to ground your stomach while you are aboard the boat.

17. Granola bars

It doesn’t get easier that popping a granola bar in your bag before heading to the jetty. This is perfect for travelers that are always on the move, and don’t have time to meal prep before their boat trip. It’s also a tasty treat, so you won’t be complaining that you didn’t plan ahead.

Wrapping Up Snack Ideas for Boating

Now that you have a better idea of what snacks to bring on a boat, you can enjoy your trip onboard without worrying too much about your food choices. Rest assured that I have picked out only the most convenient foods to eat on the water.

Enjoy your boat trip!

86 Boat Food Ideas

On July 1, 2023
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From sunrise to sunset, keep your crew satisfied with our 86 boat food ideas. These delicious meals and snacks are perfect for your next aquatic adventure.

Foods to eat in moderation for dehydration:

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Some foods you should avoid bringing on a boat are foods that melt or foods that can add to seasickness and dehydration.

Foods that can speed up dehydration are simply anything that’s extremely salty, like nuts and jerky. These can certainly be eaten but should be consumed in moderation if you get dehydrated easily (especially while drinking alcohol).

Alcohol : Although I can’t personally be on a boat without alcohol (lol), it might be a bad idea for some. Alcohol can dehydrate you quickly and make you more susceptible to seasickness. You should consider skipping the booze if you have any sensitivities or health concerns.
Fatty or Greasy Foods: These can be harder to digest and can make you feel nauseous, especially when combined with the rocking motion of a boat.
Spicy Foods: Like fatty foods, spicy foods can upset your stomach and exacerbate the symptoms of sea sickness.
Heavy Meals: Large, heavy meals can make you feel sluggish and can be harder to digest, especially on a moving boat.
Caffeine: While a small amount might be fine, too much caffeine can lead to dehydration, which can worsen sea sickness symptoms.
Sugary Foods or Drinks: These can cause a spike and then a drop in blood sugar levels, which can make you feel worse.

To avoid Sea Sickness (If you are prone), opt for light, bland foods like crackers, bread, or bananas, and make sure to stay hydrated with water or sports drinks. If you’re prone to sea sickness, it might also be a good idea to take an over-the-counter motion sickness medication the night before your trip.

When planning what food to bring on a boat trip, consider items that are easy to eat, non-perishable, and don’t require much preparation. Some great options include:

Sandwiches or Wraps: These are easy to prepare ahead of time and can be filled with a variety of ingredients to suit all tastes.
Salads: Salads require utensils, which aren’t always ideal, but they are easy to bring along. The most popular salads for boating: Fruit Salad, Pasta salad, and Potato salad.
Dips : Most dips have to be refrigerated, but they can easily be put into a cooler without taking up much space. Some ideas include Spinach dip, buffalo chicken dip, guacamole, and hummus.
Fruits: Apples, oranges, and bananas are great choices as they come in their natural packaging, making them easy to carry and consume.
Pre-cooked Meals: Pasta salads, grilled chicken, or other pre-cooked meals can be kept in a cooler and eaten cold or heated on a boat stove if available.
Jerky: Beef, turkey, or even salmon jerky are high in protein and can last for a long time without refrigeration.
Canned Goods: Canned tuna, chicken, beans, or vegetables can be used to whip up a quick meal. Don’t forget a can opener!
Peanut Butter and Bread: Peanut butter is a great source of protein and can be spread on bread for a quick and easy meal.
Crackers: Opt for whole grain crackers for a healthier option. They can be eaten on their own or with canned cheese or meat spreads.
Powdered Milk or Plant-Based Milk: These can be used for cereals or in cooking, and they don’t require refrigeration until after they’re opened.
Instant Noodles or Cup Soups: Just add hot water for a quick and easy hot meal.
Canned Fruit: Look for fruit canned in juice rather than syrup for a healthier option.
Vacuum-Sealed Olives or Pickles: These can be a tasty snack on their own or used to add flavor to other dishes.

For shorter boat rides, you might want to pack light and bring snacks, specifically finger foods, rather than full meals that might require everyone to use utensils. Some good options include:

Chips: Likely the most obvious thing that’s already in your bag, but it must be mentioned.
Cheese and Crackers: A classic combination that’s easy to pack and eat.
Vegetable Sticks and Hummus: A healthy and refreshing snack.
Granola Bars: These are compact, non-perishable, and can quickly boost energy.
Rice Cakes or Rice Crackers: These are light, easy to pack, and can be eaten on their own or with peanut butter.
Trail Mix: Make your own mix with your favorite nuts, seeds, dried fruit, and maybe some chocolate or yogurt-covered treats.
Pretzels or Popcorn: These are light, easy to pack, and can satisfy a craving for something salty.
Fruit Leather or Fruit Strips: These sweet treats are easier to pack and less sticky than fresh fruit.
Roasted Chickpeas: These can be bought in various flavors or make your own.
Dark Chocolate: Look for high-quality dark chocolate for a sweet treat that’s also high in antioxidants.
Seaweed Snacks: These are light and salty and can be a unique snack to enjoy while out at sea.

*Always keep chocolate or items that melt in a cooler

I don’t know many people who haven’t experienced putting a sandwich or some other type of food in a cooler only to have it completely swamped by water as the ice melts.

If this is you, check out the Sub-Safe . I was introduced to the owners and the Sub Safe a few years back, and it has been an absolute lifesaver on and off the water!

If you like to keep things clean or have kids who don’t know what that word means lol, here is a list specifically of Non-Messy boat snack ideas. Some items above could certainly fit into this category, but I wanted to give you some additional ideas:

Nut Butter Packets: Single-serving packets of almond, peanut, or cashew butter are great for a protein boost and can be squeezed directly into your mouth.
Cheese Cubes: Hard cheeses like cheddar or gouda can be cubed and eaten with toothpicks for a no-mess snack.
Mini Muffins or Scones: Choose ones that aren’t frosted to avoid sticky fingers.
Canned Tuna or Chicken: Single-serving cans or pouches can be eaten directly with a fork for a protein-rich snack.
Edamame: If you have a way to keep things cool, pre-cooked, shelled edamame is a healthy, non-messy snack.
Pita Chips: These are sturdy and less likely to crumble compared to other chips.
Whole Fruits: Apples, oranges, and bananas are all easy to eat without making a mess.
Fruit Cups: Look for cups packed in juice rather than syrup for a healthier option. Don’t forget to pack a fork!
Dry Cereal: Choose a high-fiber, low-sugar cereal for a crunchy, non-messy snack.
Baked Veggie Chips: These can be bought or made at home with your favorite vegetables.
Dark Chocolate Pieces: Opt for dark chocolate as it’s less likely to melt than milk chocolate.
Single-Serve Hummus or Guacamole: These can be eaten with sturdy veggie sticks or pita chips.
Unsweetened Applesauce Pouches: Look for pouches with a resealable cap to avoid any potential mess.
Mini Rice Cakes: These come in a variety of flavors and are easy to eat without making a mess.
Pumpkin Seeds or Sunflower Seeds: Choose the shelled variety for a less messy snack.
Baby Carrots or Cherry Tomatoes: These are easy to eat with one hand and won’t leave any crumbs behind.
String Cheese: Easy to eat and no mess; it’s a great source of protein too.

Just because you’re on a boat doesn’t mean it’s time to ignore the waist line! Here’s a list of snacks for someone looking to stay fit and/or healthy:

Hummus and Veggie Sticks: Slice up some bell peppers, cucumbers, and carrots and pair them with your favorite hummus.
Mixed Nuts: A combination of almonds, walnuts, and cashews can provide a healthy dose of good fats and protein.
Fresh Fruit: Apples, oranges, bananas, and grapes are all easy to eat on a boat and provide essential vitamins and fiber.
Greek Yogurt: If you have a way to keep it cool, Greek yogurt is a high-protein snack that can be paired with fruit or granola.
Edamame: Pre-cooked and shelled edamame is a great source of protein and fiber.
Whole Grain Crackers: Pair with cheese or nut butter for a satisfying snack.
Chia Seed Pudding: Make ahead with almond milk and a sweetener of your choice for a fiber-rich snack.
Hard-Boiled Eggs: A great source of protein that’s easy to eat on the go.
Tuna or Salmon Packets: These are high in protein and can be eaten on their own or with whole grain crackers.
Quinoa Salad: Make ahead with your favorite veggies for a protein-packed salad.
Roasted Chickpeas: These can be bought in various flavors, or you can make your own for a high-fiber, crunchy snack.
Cheese Cubes: Opt for low-fat cheeses for a healthier option.
Granola Bars: Look for bars with a mix of protein, fiber, and a bit of sweetness.
Kale Chips: You can buy these or make your own for a healthy, crunchy snack.
Popcorn: Choose plain or lightly salted popcorn for a light, whole-grain snack.
Seaweed Snacks: These are light, salty, and packed with vitamins and minerals.
Dark Chocolate: Opt for high-quality dark chocolate for a sweet treat that’s also high in antioxidants.
Fruit Leather: Choose 100% fruit options for a sweet treat without added sugars.
Cottage Cheese: If you have a way to keep it cool, cottage cheese is a high-protein snack that can be paired with fruit.
Smoothies: Make ahead with your favorite fruits, veggies, and protein powder and keep cool for a refreshing, nutritious snack.

If you bring chocolate or protein bars, remember to keep them in a cooler or A/C if your boat has A/C, or they’re going to melt!

When it comes to toddlers, you’ll want to bring snacks that are nutritious, easy to eat, and not a choking hazard. Here’s a list of toddler-friendly boat snacks:

Cheese Cubes: Opt for softer cheeses that are easy for toddlers to chew.
Fruit Pieces: Cut up apples, pears, or peaches into small, manageable pieces. Berries are also a great option.
Cucumber Slices: These are refreshing and easy for toddlers to eat.
Mini Sandwiches: Make sandwiches with your toddler’s favorite fillings and cut them into small, bite-sized pieces.
Rice Cakes: Opt for the mini ones and spread a thin layer of cream cheese or avocado on top.
Cooked Pasta Pieces: These can be eaten cold and are easy for toddlers to handle.
Banana Bread or Muffins: Make sure these are cut into small, manageable pieces.
Yogurt Pouches: Opt for low-sugar options and remember to bring a cooler to keep them cold.
Hummus and Soft Pita Bread: Cut the pita bread into small pieces for easy dipping.
Soft Granola Bars: Look for ones that are low in sugar and high in whole grains.
Cooked Chicken Pieces: Make sure these are cut into small, bite-sized pieces.
Mini Rice or Corn Cakes: These are easy for toddlers to eat and can be spread with a thin layer of nut butter.
Steamed Veggies: Carrots, peas, and broccoli can be steamed until soft and then cooled for a healthy snack.
Scrambled Eggs: These can be eaten cold and are a great source of protein.
Tofu Cubes: Soft, cooked tofu can be a good protein source for toddlers.
Avocado Slices: Rich in healthy fats and easy for toddlers to eat.
Pancake or Waffle Pieces: Make these with whole grain flour and cut into small pieces.
Fruit Puree Pouches: These are easy to pack and most toddlers enjoy them.
Oatmeal Cookies: Opt for ones that are low in sugar and high in fiber.
Cottage Cheese and Fruit: If you have a way to keep it cool, this can be a nutritious and tasty snack.

Remember, always supervise your toddler while they’re eating, especially on a boat where distractions abound. With these toddler-friendly snack options, your little one will be well-fed and happy on your next boat trip.

When deciding what to bring on a boat for food, consider the length of your trip, the facilities available on your boat, and the preferences of your crew. A cooler filled with ice can keep drinks, fruits, and pre-cooked meals cold. Don’t forget to bring plenty of water to stay hydrated, especially on hot days.

Boat parties call for fun, easy-to-eat food that can be shared among guests. Consider:

Finger Foods: Mini sandwiches, sliders, or skewers are great options.
Dips and Chips: A variety of dips with chips or bread can be a big hit.
Desserts: Bite-sized desserts like brownies or cookies are easy to handle and enjoy.

Snacks are essential on any boat trip. They provide energy between meals and are easy to eat on the go. Some good boat snacks include:

Popcorn: It’s light, easy to pack, and a great snack to munch on.
Jerky: High in protein and doesn’t require refrigeration.
Dried Fruit: A sweet, healthy snack that’s easy to pack and eat.

The best food to take on a boat is nutritious, easy to prepare and eat, and something you enjoy (Just incase fishing is slow).

This could range from a simple peanut butter and jelly sandwich to a gourmet cheese and charcuterie board. The key is to choose food that will keep well on a boat and provide you with the energy you need for your boating activities.

Pontoon boats often have more space and facilities than smaller boats, allowing for more elaborate meals. Consider bringing a portable grill for a BBQ on the water. Burgers, hot dogs, grilled vegetables, and even grilled fish can be great food options for a pontoon boat trip.

Yes, you can cook food on a boat, but it largely depends on the type of boat and the facilities available. Many larger boats and yachts have fully equipped kitchens or galleys where you can prepare meals. Smaller boats might have a simple stove or grill that you pop into a rod holder. If you plan to cook, remember to consider safety, as cooking on a boat presents unique challenges, like a moving cooking surface and limited space for storing a hot grill.

There are many maritime superstitions, and one of them is about bananas being bad luck on boats. This superstition dates back several centuries and has various origins, from bananas causing boats to become lost, to bananas harboring dangerous spiders. While it’s largely ignored in modern times, some fishermen and boaters still prefer to leave the bananas on shore.

It’s generally better to have something in your stomach before you go on a boat, especially if you’re prone to seasickness. An empty stomach can make nausea worse, while a too-full stomach can be uncomfortable, especially when the water is choppy. It’s best to have a light meal or snack before you set off and then eat small, regular meals or snacks during your trip. Foods that are easy on the stomach, such as crackers, bananas, or rice, are good choices.

Planning your boat food is an essential part of preparing for your boat trip. Whether you’re going on a short boat ride or a longer voyage, the food you bring can greatly enhance your experience. Remember to consider the length of your trip, the facilities on your boat, and the preferences of your crew when planning your meals.

You might also be interested in reading:

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Steve Momot

Steve is an accomplished professional photographer and marketer who specializes in the Fishing, Yacht, and Boating industry. With a strong presence as an influencer and marketing expert in the Marine Industry, he has made a significant impact in the field. Additionally, Steve is the original creator and co-founder of Sportfishtrader. Prior to his career as a marine photographer, he gained extensive experience as a licensed boat and car dealer in South Florida.

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To make the most of your voyage, you need to maintain your energy levels. Hearty meals and healthy snacks in between will keep you going until the sun sets into the horizon. For this reason, we’re excited to share our favorite recipes brought to you by Formula fans — with a few of our own in the mix.

Boat-Friendly Brunch Recipes

Brunch is all about combining the tasty flavors of breakfast and lunch and enjoying it with friends and family. What better way to savor a cheerful brunch than on your boat? Here are some delicious brunch recipes that will fuel your day of boating joy:

SOUTHWESTERN BRUNCH

Could breakfast ever be complete without eggs? Todd and Mandy Dageford, owners of a 37 Performance Cruiser, “Tupelo Honey,” know the importance of starting the day right with eggs. The Dagefords impressed everyone at the Erickson Marine Rendezvous with the jazzy brunches they created in their cockpit each morning.

Mandy whipped up a bold and hearty huevos rancheros dish on Sunday, complete with homemade salsa and sausages. These late-breakfast treats are sure to be a big hit with your hungry crew. There are many variations of huevos rancheros, and this represents just one style of preparation. This recipe lets you cook up a storm with an on-board microwave.

One 16-ounce can of refried beans
3 cups salsa, your favorite brand or homemade
1 dozen small corn or flour tortillas
1 dozen eggs
12 ounces shredded cheese of your choice
Sour cream, to taste

Directions:

Warm the beans, salsa and tortillas in the microwave. Cover to keep warm. Prepare the eggs however you prefer: scrambled, poached or sunny-side up, using a microwave, a microwaveable egg cooker or a traditional frying pan.
While the eggs are cooking, assemble the tortillas. Spread a spoonful of the warm beans onto each tortilla. Top with approximately one ounce of shredded cheese. Place an egg and a spoonful of salsa on top. Serve immediately with extra salsa and sour cream on the side.

BELGIAN WAFFLE BRUNCH

The Dagefords also know how to throw together an elegant Belgian waffle brunch. They know Formula owners are always looking for quick and easy ways to make delicious food on-board.

Aunt Jemima pancake and waffle mix is the secret “easy” ingredient for these Belgian waffles, while an electric waffle iron makes cooking a snap. Garnish the waffles with fresh berries, like strawberries and blueberries, your favorite syrup, a pinch of powdered sugar and whipped cream — and you can call your boat a brunch cafe with an engine.

Festive mimosas are the beverage of choice for this brunch. They are easy to create with a carton of freshly squeezed orange juice and a splash of chilled club soda, ginger ale or champagne — if you’re spending the morning at the dock.

NON-ALCOHOLIC MOJITO

Brunch on the water calls for refreshing non-alcoholic beverages so you can safely cruise and enjoy great drinks with your meal. We have a simple non-alcoholic mojito recipe inspired by Hemingway’s favorite boating beverage. The following recipe uses fresh ingredients you may already have on your boat.

Ingredients:

1 lime, cut into eight sections
1 to 2 teaspoons sugar
Fresh mint leaves
Squeeze a wedge of lime into the bottom of an empty glass. Add one to two teaspoons of sugar and stir well. Add about six mint leaves and muddle or bruise the leaves with the back of a spoon to release the oils. Fill the glass with ice and then club soda. Garnish with another wedge of lime and a sprig of fresh mint.

Best Boating Recipes for Lunch

Lunch is the time of day when hunger starts to roar, especially if you’re in between water sports. A midday meal on the boat can be a great way to unwind and refuel. Here are some mouthwatering lunchtime recipes to give you an afternoon boost.

SHIRLEY’S SEAFOOD PASTA

If you want to enjoy a delicious lunch with your boating companions, consider sharing a seafood salad, like this one from Shirley and Barry Webber. The Webbers have been proud owners of Formula boats since 1980 and feel part of the Formula family. Below is a recipe for Shirley’s Seafood Pasta Salad, which Shirley says, “gets raves when served to guests we take out on our 370 SS ‘Second Wind!’” Thanks, Shirley!

2 cups small pasta shells or twists, uncooked
1/3 cup Italian salad dressing
1/2 cup light mayonnaise
1/4 cup grated Parmesan cheese
2 cups cooked medium shrimp
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
4 green onions, thinly sliced
2 small celery stalks, sliced
3/4 cup frozen peas
1/2 package grape tomatoes, used whole or halved
1/2 cup sliced black olives
Fresh ground pepper, to taste
Cook the pasta and drain. In a small bowl, combine the Italian salad dressing, mayonnaise and cheese. In a large bowl, mix the pasta and the remaining ingredients. Pour the dressing over the pasta mixture. Mix well. Cover and chill overnight. Toss lightly and top with a little Parmesan cheese before serving.
Here’s a tip from Shirley: If you want to make a special seafood treat, you can combine one cup of shrimp with one cup of crab or lobster meat.

CUBAN SANDWICHES

Cuban sandwiches are easy to put together, plus they don’t take up too much space and they pack rich, meaty goodness with each bite. Enjoy these handheld masterpieces any day you’re out on the boat, and you’ll be satisfied until dinner.

1 loaf fresh Cuban bread, horizontally sliced
Butter, softened
Yellow mustard
Slices of dill pickles
1/2 pound deli roasted pork, thinly sliced
1/2 pound Swiss cheese, thinly sliced
1/2 pound deli baked ham, thinly sliced
Spread the bottom half of the bread with the softened butter. Add a layer of yellow mustard over the butter. Top with the dill pickle slices, pork, cheese and ham. Place the top half of the loaf on the sandwich and press down. Cut the bread on the diagonal to make small sandwiches. Insert a frilled toothpick in each sandwich to keep it together. Arrange the “mini” sandwiches on a serving platter and devour.

LEMON TARRAGON CHICKEN SANDWICHES

When you’re out in the sun on an expanse of blue and hunger strikes, a flavorful and fresh chicken sandwich hits the spot. This one brings citrusy flavors and a protein punch to the table. Prepare these sandwiches at home and pack them in a cooler for a memorable voyage.

One 14-ounce can of low sodium chicken broth
3 tablespoons fresh-squeezed lemon juice
1 tablespoon olive oil
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 tablespoon dried tarragon
1/4 cup thinly sliced celery
Six 4-ounce boneless, skinless chicken breasts
6 small sandwich rolls
Dijon mustard
Leaf lettuce leaves
Tomato slices
Red onion slices
Heat oven to 400 degrees Fahrenheit. In a glass nine-by-13-inch baking pan, mix the broth, lemon juice, olive oil, onion powder, garlic powder, tarragon and celery. Add the chicken breast in a single layer. Bake uncovered for 20 to 30 minutes or until the chicken is cooked through and the liquid bubbles.
Remove the pan from the oven and allow it to cool. Slice each chicken breast on the diagonal and transfer the slices and liquid to a container with a lid. Refrigerate until you’re ready to assemble the sandwiches.
To assemble the sandwiches, spread the bottom half of each roll with Dijon mustard. Layer the lettuce, tomato slices, red onion slices and chicken onto the bottom half and top with the other half.
If you prefer a low-carb version, you can skip the rolls and top a fresh green salad with the chicken and a delicious goat cheese garnish.

MARINATED SIRLOIN SALAD

Another great carry-on meal to keep you going all day long is marinated sirloin salad. This versatile dish is perfect for lunch and as a nutritious pick-me-up later in the day.

2 pounds beef sirloin, cut into thin strips
2 tablespoons steak seasoning
2 tablespoons butter
12 ounces portobello mushrooms, sliced
2 tablespoons olive oil
Two 7-ounce jars roasted red peppers, drained and chopped
1 cup thinly sliced red onion
1 garlic clove, minced
1 tablespoon Dijon mustard
2 tablespoons red wine vinegar
1/2 cup extra-virgin olive oil
Toss the sirloin strips in steak seasoning. In a sauté pan, melt the butter. Sauté the mushrooms, turning to brown both sides. Remove the mushrooms from the pan and place them in a bowl. Drain excess liquid from the pan.
In the same pan, heat the olive oil. Sauté the sirloin strips to the desired doneness in small batches. Remove the pieces from the pan and place them in a large bowl. Allow them to cool.
Add the sautéed mushrooms, roasted red peppers, and red onions and toss gently. In a small bowl, mix the garlic, Dijon mustard, red wine vinegar and extra-virgin olive oil. Pour the dressing over the beef mixture and toss. Cover and refrigerate.
For a healthy lunch, top a bed of mixed greens with a spoonful of the beef salad. You can also serve this salad on top of crackers or flatbreads with goat cheese for an impressive hors d’oeuvre, or stuff it in a pita pocket for a hearty sandwich. This quick and easy dish tastes even better the second day after the flavors have blended.

CAVADAS’ MEXICAN WRAPS

Wraps make an ultra-portable lunch and can be a fun alternative to a sandwich. We’re lucky we have JedCavadas, a Formula fan who boats rain or shine, to share his mouthwatering Mexican wrap recipe with us. Thanks, Jed!

6 ounces light cream cheese, softened
1/2 cup salsa drained, plus more for dipping
1 tablespoon chili powder
1/4 teaspoon salt
1 avocado, thinly sliced
1 tablespoon, lime juice
Eight 8-inch tortillas
2 cups fresh baby spinach
1 red bell pepper, cut into thin strips
1 yellow bell pepper, cut into thin strips

Directions:

In a medium bowl, combine the cream cheese, salsa, chili powder and salt. In a separate small bowl, lightly sprinkle the avocado with the lime juice to prevent browning.
Trim each tortilla to make a six or seven-inch square. Spread three tablespoons of the cream cheese mixture onto each tortilla. Arrange two rows of spinach in the center of each tortilla, then top them with a row of red pepper, yellow pepper and avocado.
Roll the tortillas up tightly and wrap them in plastic wrap. Refrigerate the rolls for at least one hour and up to six hours. Right before serving, slice the rolls crosswise into 1/2-inch pieces and spoon extra salsa into a bowl for dipping. Serves 10 to 12 hungry boaters.

Dinner on a Boat

Cooking dinner on a boat tastes better for some reason. Maybe it’s the enchanting glow of the setting sun or the romance of cruising without a care in the world. There are many reasons boating ignites the appetite.

Whether you’re dining as a couple or with a party of friends, there’s something special about supper on the water. Here are delectable recipes to give your boating day a dash of flavor as you start to wind down.

GINGER LIME SESAME PORK

Your friends and family will think you docked your Formula at a Hawaiian luau when you wow them with this amazing grilled dish bursting with tropical flavors. Plan to break out the hula skirts, ukuleles and umbrella drinks as you savor the sunset, dockside on your Formula. The tantalizing aroma wafting from your grill will be sure to entice extra guests for dinner.

1/2 cup roughly chopped ginger root, peeled
2 large garlic cloves, peeled
1/4 cup fresh-squeezed lime juice
1/2 cup low sodium soy sauce
1/2 cup honey
1/4 cup sesame seeds, toasted
2 to 2 1/2 pounds pork tenderloin
To make the marinade, puree the ginger, garlic, lime juice, soy sauce and honey in a blender. Strain the marinade to remove any fibrous pieces of ginger, pressing firmly to extract all the juice. Stir the sesame seeds into the marinade.
In a non-metallic pan, arrange the pork and cover it with the marinade. Keep refrigerated. You can do this in the morning before you go boating or the night before.
Over medium heat, grill the pork tenderloin until the internal temperature reaches 160 degrees Fahrenheit. Cover with foil and let it rest approximately 10 minutes to allow the juices to redistribute before slicing. Serve with grilled pineapple slices or veggie kabobs. A side of coleslaw works well too.

TILAPIA WITH LEMON AND CAPERS

What could be more true to the boating experience than a melt-in-your-mouth fresh fish dinner?This simple yet delicious dish combines buttery grilled tilapia with lemony capers for a lightweight meal that’s heavy with taste.

One 4-ounce tilapia fillet
1 tablespoon butter
1 tablespoon capers
1 green onion, sliced
1 lemon wedge
Garlic pepper, to taste
Heat the grill while you prep the fish. Place the tilapia fillet into a foil packet. Top the fillet with the butter, capers and scallion slices. Squeeze the juice from the lemon wedge over the fillet and add garlic pepper to taste. Seal the foil packet. Grill for 10 minutes or until the fish flakes easily. Serve with grilled zucchini and bell peppers or other colorful vegetables, and enjoy a complete meal.

FETTUCCINE WITH SHRIMP AND FRESH TOMATO BASIL SAUCE

Who says you can’t have restaurant-quality pasta aboard a boat? Shelley Porter argues you can, and she’s sent us her friend Brett’s incredible dockside recipe.

Shelley was amazed to find Brett whipping up dinner on-board his Formula boat when she expected to dine in a restaurant. What she found was even better. In addition to sharing his delicious recipe, she recommends adding “excellent red wine and some mellow tunes,” for an ambiance that will transport you and friends far from the hustle and bustle. Thanks, Shelley and Brett!

1 3/4 cups extra-virgin olive oil
2 tablespoons chopped fresh garlic
One 6-ounce can whole black olives
3 tablespoons chopped fresh basil leaves
2 tablespoons lemon pepper
Splash fresh-squeezed lemon juice
8 whole mushrooms, quartered and stems removed
1 1/2 pounds raw shrimp, peeled
1 bunch green onions, sliced
1 pound fettuccine
3 Roma tomatoes, diced
4 ounces fresh Parmesan cheese, grated
In a large pan over low heat, sauté the olive oil, garlic and olives. Add the basil, lemon pepper, lemon juice and mushrooms. Continue to cook over low heat.
In a large pot, boil water. Add the shrimp and cook until it just begins to turn pink. Remove the shrimp with a slotted spoon and add them to the olive oil sauce, along with the green onions. Cook over low heat.
Return the shrimp-water to a boil and add the fettuccine. Cook until al dente. Meanwhile, add the diced tomatoes to the olive oil sauce and cook over low heat.
Drain the fettuccine and place it into a large bowl. Add the grated Parmesan cheese, stirring the noodles to coat. Mix in the sauce and toss to coat the fettuccine. Add salt to taste.

GRILLED GARLIC HERB PARMESAN BREAD

Garlic bread goes well with almost any entrée. You can make this right on your boat’s grill and serve it with pasta or fish as a delicious side.

1/4 cup olive oil
1 clove garlic, smashed
1 teaspoon rosemary
1/2 cup fresh grated Parmesan cheese
In a microwave-safe bowl, combine the olive oil, garlic and rosemary. Place a napkin on top of the bowl, and heat it at 30-second intervals for approximately one to two minutes or until hot.
Cut the bread into one-inch slices without cutting through the bottom crust, so that the loaf remains intact. Drizzle the garlic herb olive oil and sprinkle the cheese into each cut. Wrap the bread loaf entirely in foil and grill until the bread is heated through and the cheese is melted. Turn frequently to avoid burning.

Boating Dessert Recipes

Boat food doesn’t always have to feature seafood, although, we won’t complain if it does. Let’s not forget those relaxed moments after dinner on a boat that call for something a little indulgent. If you like to end your meals on a sweet note, you won’t be disappointed with these decadent and easy-to-make dessert recipes.

RASPBERRY FOOL

Enjoy an elegant and simple dessert on your boat with this Raspberry Fool recipe. Our classic sweet treat is so easy to make, with just three basic ingredients. If you’re boating with that someone special, sprinkle on a little chocolate and serve it alongside a dozen roses. You’ve just found the perfect romantic dessert for your boat.

8 ounces fresh raspberries
4 teaspoons sugar, divided
1 cup heavy cream
Grated chocolate, if desired
Chill a bowl and wire whisk in the refrigerator. Rinse the raspberries and set a few aside for a garnish. Lightly mash the remaining raspberries in a bowl and sprinkle them with two teaspoons of sugar. Stir gently and place the bowl in the refrigerator.
Pour the heavy cream into the chilled bowl and whisk until it looks like whipped cream. Sprinkle the cream with two teaspoons of sugar and gently whisk to blend.
Place a small amount of the muddled raspberries in the bottom of two glasses or goblets. Set aside about two more tablespoons of the muddled raspberries. Gently fold the remaining raspberries into the whipped cream — do not over-blend. Carefully spoon the whipped cream and raspberry mixture into the glasses to fill them halfway. Add a layer of the remaining muddled raspberries to each glass. Top each glass with the whipped cream mixture and garnish with grated chocolate and fresh raspberries.
For extra flavor, you can add a splash of your favorite liqueur to the raspberries and a 1/4 teaspoon of vanilla extract to the whipped cream. Either way, you and your companions will surely enjoy this simple but decadent treat.

BANANA BREAD WITH A TWIST

Is there anything better than dark chocolate and raspberries? If you said, “banana bread,” then this recipe is for you. With banana bread, you can add just about anything, and it will turn out delicious. This banana bread includes dark chocolate and raspberries, but you can also try it with strawberries if you prefer. Bake this comforting bread before your boating day and be ready to serve up a crowd-pleaser.

2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated white sugar
4 tablespoons unsalted butter, room temperature
2 large eggs
3 ripe bananas, mashed
1/3 cup plain Greek yogurt
1 1/2 teaspoons vanilla extract
1 cup dark chocolate chunks or chips
1 cup halved raspberries, tossed in a tablespoon of all-purpose flour
Heat oven to 350 degrees Fahrenheit. Grease two eight-by-four-inch loaf pans. In a medium bowl, whisk the flour, baking soda and salt and set aside.
In a large bowl, beat the sugar and butter with an electric mixer at medium speed until well blended. Add the eggs one at a time, beating well after each egg. Place the banana, yogurt and vanilla extract in the bowl and beat until blended. Stir in the flour mixture just until moist. Add the chocolate and then stir in the raspberries very gently. Sprinkle a few additional chocolate chunks and raspberries on the top.
Spoon the batter into the prepared pans. Bake for 50 minutes or until the center is fully cooked. Cool for 15 minutes in the pan on a wire rack. Remove the bread from the pan and cool completely on the rack.
Slice the bread and serve to pleased boaters while you’re out on the lake, bay or your other favorite boating spot.

GRILLED PINEAPPLE SHORTCAKE

If you’re looking for an unforgettable dessert that combines tropical fruit with fluffy cake, take a peek at our Grilled Pineapple Shortcake recipe. This dessert looks both elegant and exotic and is so easy to make. You can whip this up while the grill is still hot from dinner and have your friends and family saying, “Aloha,” to sweetness in no time. If you have a freezer on your boat, a scoop of vanilla or coconut ice cream is the perfect addition.

2 tablespoons melted butter
1/2 cup brown sugar
1/2 teaspoon cinnamon
1 tablespoon lemon juice
1 fresh pineapple peeled, cored and cut into 1/2-inch thick slices
1 pound cake
1 pint fresh strawberries, sliced
Whipped cream or ice cream
In a bowl, combine the butter, sugar, cinnamon and lemon juice. Spread the glaze on both sides of the pineapple slices. Place the pineapple slices on the grill. Over medium heat, cook for five to 10 minutes, turning once, or until the glaze melts and the pineapple is tender.
Meanwhile, slice the pound cake and place the pieces on dessert plates. Top each slice with grilled pineapple and strawberries. Garnish with whipped cream or ice cream right before serving.

OATMEAL SNACK ATTACK COOKIES

This delicious make-ahead dessert is perfect for an after-meal treat or snack and is easy to carry on board. Make these nourishing cookies during the week as your schedule allows, and you’ll be all set to nibble healthily once you’re on board for the weekend.

2 sticks butter, softened
11/4 cup brown sugar, firmly packed
1/2 cup granulated sugar
2 tablespoons milk
2 teaspoons vanilla
1 3/4 cups all-purpose flour
1 teaspoon baking soda
2 1/2 cups quick oats, uncooked
1 cup semi-sweet chocolate chunks
1 cup dried sweetened cranberries
1 cup chopped pecans
Heat the oven to 375 degrees Fahrenheit. In a bowl, mix the butter, brown sugar and granulated sugar until well-combined. Add the eggs, milk and vanilla and blend. In a separate bowl, combine the flour and baking soda and add to the butter mixture. Using an electric mixer on low speed, mix just until blended. Stir in the chocolate chunks, cranberries and pecans.
Place heaping teaspoonfuls of the cookie dough onto an ungreased cookie sheet. Bake 12 to 13 minutes, or 10 to 11 minutes for a chewy cookie. Let the cookies cool for two minutes on the baking sheet. Place them on a wire rack and let them cool completely.

Boat Party Food Ideas

Taking a day-long boating trip is an excellent way to celebrate a special occasion. If you’re planning a boat party, we have some ideas to help you get started. The following recipes are easy to throw together last-minute and are sure to please a crowd.

SHRIMP AND ARTICHOKE DIP

Shrimp and boats simply belong together. That’s why we’re happy to share this yummy recipe sent to us by Melanie Azar of the American Global Yacht Group and Formula dealership in Maryland. This quick and easy dip is a hit with Melanie’s friends and customers in the Chesapeake Bay area. Simply prepare this appetizer the night before, refrigerate and make the following evening a success. Thank you, Melanie, for sharing!

1 pound cooked medium shrimp, cut into 1/2-inch pieces
One 14-ounce can artichoke hearts, drained and cut into quarters
3/4 cup sour cream
3/4 cup mayonnaise
1 small bunch green onions, chopped
Juice of 1/2 lemon
1 clove garlic, finely chopped
Salt, to taste
Pepper, to taste
Old Bay seasoning, to taste
In a bowl, mix all of the ingredients. Refrigerate overnight. Serve with your favorite crackers when you’re ready to party.

ROASTED TOMATO GOAT CHEESE TOASTS

Entertaining on your boat is easy with this elegant yet effortless hors d’oeuvre. Just a small amount of prep work at home allows you to have fun in the sun all day and still offer delicious treats to your guests.

1 1/2 pounds Roma tomatoes, cut into 1/2-inch thick slices
1 tablespoon minced garlic
4 tablespoons extra-virgin olive oil
1 baguette, cut into 1/2-inch-thick slices, or prepackaged baked toasts
6 ounces goat cheese
1 to 2 bunches fresh basil leaves
Toss the tomato slices with the garlic, olive oil and salt. Line a baking tray with foil. Spread the tomatoes in a single layer on the tray. Bake at 300 degrees Fahrenheit for approximately one and half hours or until the tomatoes have reduced in size and intensified in color. Allow them to cool. Remove the tomatoes from the tray and place them in a container. Keep refrigerated.
On a baking sheet, place the bread slices in a single layer. Bake at 400 degrees Fahrenheit or until golden brown. Cool and store in a covered container.
Carry the prepped ingredients on board in a container, and at cocktail time, spread each toast with softened goat cheese, top with tomato slices, and garnish with a fresh basil leaf.

HERB AND LEMON MARINATED OLIVES

This flavorful blend of lemon, herbs and hot pepper is the perfect complement to the saltiness of the olives. Make this recipe early in the week and keep it refrigerated to blend all the flavors. Then, just carry this snack on board for all the olive lovers in your group.

3 cups green and black olives pitted, rinsed and drained
8 thin lemon slices
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/2 teaspoon hot pepper flakes
2 garlic cloves, peeled and finely chopped
2 teaspoons fresh lemon juice
2 teaspoons red wine vinegar
In a stainless steel or glass container, combine all ingredients and mix well. Cover and refrigerate.

ZIPPY SHRIMP AND CRAB DIP

Part of the fun of boating is sharing good times with loved ones. What better way to celebrate friendship and family than enjoying a tasty snack after an action-packed day on the water?

Formula 382 FAS3Tech® owner and part-time gourmet cooking student Arlene Spellberg shared her delicious seafood dipwith us, which we now present to you. Her Zippy Shrimp and Crab spread is quick and easy to prepare from staples you can keep on board. This is a great appetizer to munch on while you’re waiting for your salmon to grill. Thanks, Arlene!

Two 8-ounce packages cream cheese, softened
1 teaspoon seasoned salt
1 teaspoon Worcestershire sauce
One 12-ounce bottle seafood sauce
1 tablespoon prepared horseradish
12 ounces frozen or canned seafood (baby shrimp, crab or mixture of both)
Parsley or scallions, minced, for garnish
Beat the cream cheese until fluffy. Add the seasoned salt, Worcestershire sauce and onion powder and mix well. Spread the cream cheese mixture onto a 13-inch plate.
In a small bowl, mix the seafood sauce and horseradish. Spread the sauce on top of the cream cheese mixture. Top with the seafood and garnish. Serve with assorted crisp crackers.
Here’s a carry-on tip: Arlene likes to make this dip in advance in a plastic pie plate with a lid. She keeps the snack on board in the refrigerator, and when it’s time for grub, uses the lid for crackers.

BLUE CHEESE SPREAD

Formula owners Larry and Monica Weigand love to take their boat on Lake Wawasee in northern Indiana, where they enjoy sunset cruises with friends. They sent us one of their best recipes for boating, which is both delicious and very portable. Their Blue Cheese Spread is perfect for an impromptu gathering or savoring a lazy evening with loved ones. Thanks, Larry and Monica!

One 8-ounce package cream cheese, softened
1/3 cup low-fat plain yogurt
1/3 cup crumbled blue cheese
1/4 cup chopped toasted pecans
2 tablespoons minced chives
Beat the cream cheese until it’s fluffy. Add the yogurt and blend well. Fold in the blue cheese, pecans and chives. Spoon into a serving bowl. Cover and chill for at least 30 minutes. Serve with crisp crackers, Melba toast or pita chips.

FORMULA FIESTA DIP

1/4 cup creamy Italian salad dressing
1/2 cup ranch dressing
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon chili powder
3/4 teaspoon Tabasco sauce
One 11-ounce can shoepeg corn, drained
One 16-ounce can black beans, rinsed and drained
1/2 cup diced red onion
1 jalapeño pepper, seeded and minced
2 Roma tomatoes, seeded and chopped
Mix the dressings, garlic powder, black pepper, chili powder and Tabasco sauce. Chill for six hours. Combine the corn, black beans, onions, jalapeño and tomatoes. Toss with the dressing and serve with tortilla chips.

GREG JACKSON’S BUFFALO CHICKEN BALLS

Formula owners Greg and Betty Sue Jackson love to share this recipe at events like the Super Bowl and say it would taste great on the lake. We’ll let you be the judge when you treat yourself and friends to this irresistible appetizer. Thanks, Greg and Betty Sue!

1 rotisserie chicken, skinned and shredded
1 1/2 cups grated cheddar cheese
1/4 cup sliced green onions
1/4 teaspoon black pepper
1/4 to 1/2 cup hot sauce
1 cup flour
3 eggs, beaten
1 cup breadcrumbs
Oil, for frying
Mix the shredded chicken with the cheese, onions, black pepper and hot sauce. Form the mixture into small balls. Place the flour, beaten eggs and breadcrumbs each in their own bowl. Dip the balls into the flour, eggs and then the breadcrumbs. Deep-fry the balls until they’re golden brown.

JILL’S FAMOUS VEGGIE DIP

Jill Schneider and her husband Bob, Formula 34 PC owners in south Florida, love to entertain on their boat. Jill’s guests most often request her classic dip made with Knorr Vegetable Soup Mix as an appetizer. She jazzes it up with water chestnuts and green onions for rave reviews from her friends at all of their Formula gatherings. Make this scrumptious dip before you leave the port for an easy take-along winner. Serve with corn tortilla chips or fresh veggies for dipping.

One 10-ounce package frozen chopped spinach, thawed and squeezed dry
One 16-ounce container sour cream
1 cup mayonnaise
1 package Knorr Vegetable Soup Mix
One 8-ounce can water chestnuts, drained and chopped
3 green onions, chopped
In a bowl, combine all ingredients and refrigerate. For a more uniform dip, our Formula Galley chef chops the spinach, water chestnuts and green onions in a food processor before blending them with the remaining ingredients.
Here’s a tip: If the mixture seems a bit dry before you shape it, you can add half an egg to increase the moisture.

TROPICAL FRUIT CHEESE BALL

Who doesn’t love a ball of cheese? Our Tropical Fruit Cheese Ball recipe mixes sweet with salty in an addicting appetizer your boat guests are sure to relish. You can make this recipe days in advance and have it ready to go when it’s time to hit the water.

4 ounces sliced dried beef, diced
One 8-ounce can crushed pineapple, drained
One 6-ounce bag tropical dried fruit, broken into bits
1 teaspoon prepared horseradish
1/4 teaspoon onion powder
1/8 teaspoon garlic powder
Two 8-ounce cream cheese packages, softened
Mix the beef with the pineapple and dried fruit and set aside. In a small bowl, mix the horseradish, Worcestershire sauce, onion powder and garlic powder. In a separate bowl, beat the cream cheese until it’s light and fluffy. Stir in the seasonings and beef mixture. Form the mixture into a ball and cover it with plastic wrap. Refrigerate for several hours. Serve with crackers of your choice.

RANCH CHEESE DIP

Looking for a highly portable appetizer that will keep guests happily munching all day long? Consider our simple and satisfying Ranch Cheese Dip recipe. A more nutritious variation on a classic, this recipe scores high with the Formula taste-testers.

For an easy on-board way to eat this recipe with veggies and without spills, place the dip in the bottom of a plastic, wide-rimmed cup and “sink” the veggies on top.

One 8-ounce package reduced-fat cream cheese, softened
1 1/2 cups low-fat cottage cheese
1/4 cup sour cream
One 1-ounce package ranch dip mix
1 tablespoon dried dill weed
1/3 cup skim milk
Combine all ingredients except milk in a food processor and puree until you’ve reached a smooth and creamy consistency. Add the milk and process just until blended. Cover and store in the refrigerator until you’re ready to pack it up and go.

HAM AND ASPARAGUS DIPPERS

This creamy and easy-to-make appetizer is ideal for an elegant evening of on-board entertaining.You can prepare this recipe quickly at home while the tomatoes roast, keep it refrigerated on your boat, and then arrange it on a platter to serve. You’ll impress guests with the tangy dipping sauce that adds just the right punch to the savory ham-wrapped asparagus spears.

1 pound fresh asparagus spears, washed and tough ends removed
1 pound Black Forest ham, very thinly sliced
1/4 cup Dijon mustard
1/2 teaspoon dried dill weed
1/2 teaspoon dried tarragon
1 tablespoon fresh lemon juice
In a glass baking pan, lay the asparagus spears flat. Sprinkle the spears with a small amount of water and cover with wax paper or plastic wrap. Microwave on high for two to three minutes or just until the spears are tender.
Immediately, plunge the dish into ice water for five minutes. Drain and dry the spears with a paper towel. Wrap each asparagus spear with a slice of ham, keeping the green tips exposed. Place the ham-wrapped asparagus spears in a covered container and refrigerate.
In a small bowl, combine the mayonnaise, mustard, herbs and lemon juice. Cover and refrigerate. Serve the asparagus spears with the sauce as a tantalizing dip.

KELLY’S TOMATO AND MOZZARELLA BITES

Kelly Nielsen of Northwest Boat Center prepared this fresh and delicious appetizer for a Formula Rendezvous. It’s wonderful for a boating party — so easy to make ahead of time and carry on board. Drizzle with the basil-flavored olive oil just before serving.

1 pint grape tomatoes, washed and dried
1/2 pound fresh mozzarella balls or cubes
1 bunch fresh basil leaves, washed and dried
1/2 cup basil-infused olive oil
Skewer the first three ingredients in this order: Tomato, basil leaf, cheese, basil leaf, tomato. Place the skewers on a serving platter and drizzle with the basil-flavored olive oil.

Healthy Boat Snacks

Bringing healthy snacks on your boat is a must — if you wish to make the most of your day on the water. All of those boating activities, such as swimming or fishing, can work up an appetite. Tasty and nutritious snacks give you the energy you need to enjoy your boat and your company. Here are some tasty and healthy boat food ideas to keep you satiated and energized.

HIT THE WAVES POWER CRUNCH

Satisfy the hungry fun-seekers in your boat with an easy-to-toss-together snack mix. Our Hit the Waves Power Crunch is perfect for an energy boost between meals and fortifying the entire bunch for an afternoon of boating fun.

Two 11 1/2-ounce bags mixed nuts
One 14-ounce bag M&M’s plain chocolate candies
One 12-ounce bag seedless raisins
One 6-ounce bag dried sweetened cranberries
In a large bowl, combine all ingredients and mix well. Spoon into a covered container.

FRUIT SALAD BOWL TO-GO

It’s important to stay hydrated while you spend a day on your boat, especially if it’s a hot day. One way to keep yourself feeling great is to enjoy a juicy snack. This recipe is easy to throw together the night before and grab as you head out the door.

4 cups assorted fresh melon, cubed
1 pineapple, peeled and cubed
2 cups grapes
2 pints strawberries, quartered
1 tablespoon fresh-squeezed lemon juice
2 to 3 tablespoons honey
1 pint assorted fresh berries
In a large bowl, gently mix the melons, pineapple, grapes and strawberries. Cover and refrigerate.
In a small bowl with a lid, mix the lemon juice and honey well. Refrigerate. Just before serving, pour the lemon-honey mixture over the fruit. Add the fresh berries and gently toss to combine the fruits and honey.

SPICY BLACK BEAN HUMMUS

One 15-ounce can of black beans, drained
3 garlic cloves, peeled
Juice of 2 lemons
1 1/2 tablespoons tahini
1 jalapeno, chopped
Dash crushed red pepper
Dash of cayenne pepper
In a food processor, combine the first eight ingredients and puree until smooth. Transfer the mixture to a dish or container and drizzle with the sesame oil. Sprinkle ground red pepper on top. Serve with your favorite dippers, and you’ll have some happy snackers.
Remember, you can add, omit or change any ingredient you want. Make this your own and have fun with it.

DEVILED EGGS

5 tablespoons mayonnaise
2 1/2 tablespoons sweet pickle relish
1/2 teaspoon Dijon mustard
1/8 teaspoon onion powder
Pinch garlic powder
12 large hard-boiled eggs, peeled
Paprika, optional
Dill, optional

In a mixing bowl, combine the mayonnaise, pickle relish, mustard, onion powder, garlic powder, salt and pepper. Slice the eggs in half, length-wise. Place the egg yolks into the mixing bowl. Lay the egg white halves on a platter. Smash the egg yolks with a fork and blend them into the mayonnaise mixture. Carefully spoon the mixture into the egg white halves. Sprinkle with paprika or dill weed, if desired.

Enjoy Cooking on Your Formula Boat

Are you looking for a comfortable, stylish and powerful boat where you can prepare your favorite foods while cruising with friends and family? If so, reach out to us at Formula, your premier boat builder.

Since 1956 , we’ve been designing and producing world-renowned powerboats. It’s our mission to build a boat you’ll love with all the features you need, including an equipped galley. To learn more about building a personalized boat made especially for you, contact us at Formcula Boats today .

Do you already own a Formula and have a favorite boating recipe you’d like to share? If so, send us the recipe at [email protected] , and we’ll add it to our blog.

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Sailing recipes perfect for cooking aboard a yacht

By Yacht Week

Posted on 29th January 2020

Sailing recipes The Yacht Week CREDIT Juan Moncayo

Sweet potato and steak salad with honey mustard dressing

4 golden sweet potatoes (cubed)
5 sirloin steaks (or similar)
1 large packet of Greek feta
3 bags of fresh arugula/rocket
2 sliced red onions
2 cooked white onions (optional)
2 packets of cherry tomatoes (sliced in half)
1 Tbsp Dijon mustard
1 Tbsp honey
Lemon juice
1/2 tsp butter (for cooking)
1 garlic clove (peeled and crushed)
1 tsp balsamic vinegar
2 Tbsp cider vinegar
6 Tbsp sunflower oil
Begin with seasoning your cubed potatoes with paprika, salt, pepper and a drizzle of honey, and then roasting them in the oven. Preparing this in the morning ensures they cook up nice and crispy. For the dressing: mix dijon mustard, honey, garlic, balsamic vinegar, cider vinegar, sunflower oil, salt and pepper in a bowl to taste. Mix well to a smooth runny consistency. You can always use a blender if it’s available. For the steaks: generously season the steaks with salt and pepper on both sides. Heat your skillet (preferably cast iron) to high for 5 minutes, then add butter to the pan and immediately top with a steak. Cook for 3-4 minutes before turning over, and cook for a further 2 minutes for rare (or a further 3-4 for medium-rare). Continue this process for all your steaks, then leave them to rest for five minutes before slicing and serving. At this point, you can add your sliced white onions to the pan. While steaks rest, add your salad ingredients to a bowl then add the feta and sweet potato, making sure it is well mixed. To serve firstly plate the salad and potato mix, then place the steak on top, being careful with the aesthetics. Finally, top with cooked white onions if you want too, and drizzle the honey mustard dressing over and around the plate.

Chilli and lemon prawn linguine

2kg king prawns (frozen or fresh)
1.5-2kg dried linguine (depending on everyone's appetite)
1 fresh lemon
1 white onion (diced)
2 packs cherry toms (sliced in half)
1 yellow pepper (sliced or diced)
3 garlic cloves
Small glass white wine
1L carton cooking cream (or half and half)
Fresh chilli flakes
Black pepper
Fresh parsley
100g parmesan (grated)
Parmesan shavings (extra for serving)
Fresh arugula/rocket
Start by dicing the onion and frying it off with one of the garlic cloves and a dash of olive oil. When the temperature is up, add the prawns. While prawns are simmering, put your linguine on to boil in another pot. Once the prawns are cooked through and smelling delicious, add the white wine and cooking cream. There should now be a lot of liquid now, so if your frying pan is not deep enough, you can transfer the ingredients to a pot. Add your sliced (for texture) or diced yellow pepper. Turn the heat down to a simmer. Add black pepper, paprika, chilli flakes, parmesan and a large dash of lemon juice to the mix. Leave the sauce to simmer for around 20 minutes to let all the flavours come together. Add another glove of garlic if you feel it needs more flavour. Once the pasta is ready and you are ready to serve, add the cherry tomatoes and finely chopped fresh parsley to the sauce. To serve, either mix the linguine into the sauce or layout the pasta and spoon the prawn mix over the top. Finish with a bundle of fresh arugula/rocket, fresh parmesan shavings, cracked black pepper and a lemon wedge.

Slow-cooked sweet and sticky beef pad thai

2kg boneless roast beef
1 cup beef stock
4 garlic cloves
Large piece of ginger
4 eschalots, thinly sliced
800g stir fry noodles (4 x 200g packs)
1 head of broccoli (or other veg as substitute)
2 white onions
1 packet of peanuts (crushed)
Sesame seeds
10 eggs (one per dish)
5 limes (sliced into wedges)
Sliced chillI
Spring onions
Heat oil in a large heavy-based ovenproof saucepan over medium-high heat. Cook the beef for 10-12 minutes or until well-browned all over. Set aside. Reduce heat to medium. Add eschalot and stir for 5 minutes or until softened in the same pan. Add garlic and ginger and stir for 1 minute or until fragrant. Return meat to the pan and add soy, sugar and stock until all meat is covered. Bring to the boil. Cover and cook on a simmering stove for 2 hours or until very tender. Using two forks (or your own preferred method), shred the beef. It should fall apart very easily if it has been cooked for long enough. Stir-fry your broccoli (or other veg) with garlic and sesame oil until soft and set aside. Cook your noodles until al dente and set aside. It is very important not to overcook the noodles or they will become mush in the pan. Cook each serving of pad thai individually (or two at a time), using a large wok or frying pan. Add sesame oil, soy sauce and fish sauce to the noodles in the wok, then toss and add one egg (per serving) and vegetables. Toss until mixed well and egg is cooked through. Plate noodles first then add beef on top, using lime, peanuts, sesame seeds and chilli for garnish. Repeat for all ten servings.

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Yacht Week brand and concept is owned by Day 8 AB - a private limited company registered in Stockholm, Sweden. Day 8 Experiences Ltd acts as a travel agent on the behalf of Yacht Week.

SailingEurope Blog - Sailing, Yacht Charter and Beyond

What to Eat when Sailing: 10 Simple Meals Ideas for Your Sailing Holiday

Dear sailors and sailing lovers! Looking for some fresh ideas on what simple meals to prepare during your sailing holiday? You’ve come to the right place! Learn how to prepare simple but delicious food aboard your bareboat charter in no time following the recipes written by Janko, a professional skipper with vast experience in all areas related to sailing.

What Food Should I Bring on a Sailing Trip?

On a sailing trip, you should bring pasta, vegetables, fruit, bread, meat, cheese, milk, rice and eggs. These are the ingredients you can make almost anything with. Therefore, it would be great if you brought these ingredients on board.

You should always bring some food on a sailing trip. It is the best option as you will not always need to go back to the land to fill your stomach. Nothing is stopping you from making delicious meals on your boat.

Foodwise, on a sailing trip you must bring pasta , vegetables , fruit , and bread . Those are the essentials. Even better would be to plan your meals ahead of time, and bring all the food necessary. You can store the food in the fridge and just cook it as the days go by. Besides the essentials, we also suggest bringing meat , cheese , milk , rice , and eggs . If you’re skilful or you just feel lucky you can catch your fish or even shellfish . But if you just want to lay back and enjoy your holiday, you can buy it at a good price.

What do You Eat on a Boat?

Our suggestions include the following: tuna salad with lentils, carrot salad with marinated anchovies, farfalle with anchovies, prawns with green noodles, shellfish pasta salad, pasta carbonara, pasta bolognese, tagliatelle with olives, fusilli with tuna and tomato sauce, meat risotto, tapenade, and bruschetta. There’s a ton of simple meals you could prepare while sailing. The most important factor is that it is not time-consuming because you want to enjoy your holiday to the fullest.

What Kitchen Appliances does a Sailboat have?

Charter boats come with standard kitchen equipment – dishes, cutlery, mugs, glasses, bowls, and pans. When it comes to kitchen appliances, you will find a refrigerator and stove with an oven on every boat, whereas larger boats will also have a microwave, ice-maker, and other appliances at your disposal.

Now let’s get back to our simple meal recipes. Bon Appétit!

10 Dishes to Eat when Sailing:

Bonus – Simple “boat-made” Meals:

Refreshing Salads

Tuna salad with lentils.

Fresh tuna combined with lentils in a fabulous salad

Tuna fish has always been one of the most important fish species , and tuna fishing has a long tradition in the Adriatic. This fish is a delicious source of healthy omega-3 fatty acids and protein. Even though it is just a salad, this is a plentiful and delicious meal. Learn how to make yummy tuna salad with lentils yourself.

Ingredients

2 garlic cloves, minced
1 cup green or brown lentils, washed and picked over
1 bay leaf
1/2 medium onion
1 fresh tuna
1/4 cup chopped flat-leaf parsley
1 tablespoon chopped chives
1 tablespoon fresh lemon juice
1/4 cup extra virgin olive oil
1 teaspoon Dijon mustard
1 tablespoon sherry vinegar or red wine vinegar

The preparation time for this meal is 20 minutes and the cooking time is 45 minutes. Recommended serving is 2 large scoops. This recipe yields 4 servings.

How to Prepare

Place the lentils, half the garlic, the bay leaf and the onion in a medium-size saucepan. Add water. Bring to a boil, reduce the heat and add salt to taste. Cover and simmer 30 minutes until the lentils are tender. Remove the onion and bay leaf. Drain the lentils through a strainer and set over a bowl.
In a large bowl, mix together the tuna, parsley, chives and drained lentils.
In a small bowl or measuring cup, whisk together the lemon juice, vinegar, mustard, remaining garlic clove and salt and pepper. Whisk in the olive oil and 2 tablespoons of the broth from the lentils. Toss with the tuna and lentils, and serve.

Carrot Salad with Marinated Anchovies

Carrots and anchovies mixed in an interesting salad

Marinated anchovies are a speciality on the Adriatic coast, and the Adriatic anchovies stand among the finest in the world! If you like the idea of marinated anchovies in a fresh salad, check out how to prepare carrot salad with marinated anchovies .

5 medium carrots, scrubbed, thinly sliced
3 tablespoons fresh lemon juice
4 tablespoons extra virgin olive oil
2 teaspoons pepper
12 marinated white anchovies
1/4 cup parsley leaves

The preparation time for this meal is 15 minutes and the total time is 20 minutes. Recommended serving is 1 scoop. This recipe yields 4 servings.

To begin with, mix carrots with lemon juice, olive oil, and pepper in a medium bowl. Season with salt. Massage carrots with your hands until softened.
After the first step, transfer carrots with their juices to a platter and top with anchovies. You can also add feta cheese if you want. Drizzle with remaining olive oil and scatter parsley and remaining pepper over the dish.

Simple Meals - Carrot Salad and Anchovies

Simple Seafood Meals

Farfalle with anchovies.

Classic Italian pasta with a Mediterranean twist

Another dish containing this delicious small fish is farfalle with anchovies. Farfalle refers to bow-tie-shaped pasta whose name is derived from the Italian word meaning ‘a butterfly ‘– Farfalla. Find all the details on how to prepare farfalle with anchovies .

Farfalle pasta
1/4 cup extra virgin olive oil
Marinated anchovies
4 peeled and cut tomatoes
3 cloves of garlic, minced
80g black marinated olives
Salt and black pepper
1/2 cup freshly grated Parmigiano-Reggiano cheese
Half a glass of dry white wine
Few oregano leaves

The preparation time for this meal is 20 minutes and the total time to prepare it is 30 minutes. Recommended serving is 2 scoops. This recipe yields 5 servings.

Farfalle should be cooked in a lot of boiling water. To reach the additional flavor you can add a pinch of salt, few drops of olive oil, and one big clove of garlic, squeezed or cut into large pieces. Cook farfalle strictly according to the manufacturer’s instructions to gain a perfect consistency of the pasta. The sauce should be cooked before the pasta.
Remove the pits from some 80 g of black marinated olives, cut the olives, and put them on the warm olive oil in a deep pan. Don’t fry the olives! Add two squeezed cloves of garlic and simmer it all on moderate heat until the garlic leaves its scent.
Add four peeled and cut tomatoes (better fresh than tinned) and continue simmering and stirring it gently. Finally, add some salt and black pepper and after approximately two minutes add half a glass of dry white wine. After another two minutes of simmering the wine should be vaporized and you should remove the pan off the heat.
Put cooked farfalle into the sauce; add thinly sliced marinated or salted anchovies and dry oregano leaves. Stir it all well but gently and take it back on fire. Warm it up once again making sure it doesn’t stick to the bottom of the pan. Top with Parmigiano Reggiano.

Prawns with Green Noodles

When prawns fall in love with green noodles

It’s time for prawns – our favourite seafood. This combination of green noodles and prawns is a true symphony of tastes and is as simple as possible. Find here the recipe for prawns with green noodles to find out more.

Salt and pepper
Finely chopped parsley
Grana Padano or Parmigiano Reggiano cheese
Glass of white wine

The preparation time for this meal is 30 minutes and the total time to prepare it is 50 minutes. Recommended serving is 2 scoops. This recipe yields 4 servings.

Green noodles should be cooked according to the manufacturer’s instructions.
Meanwhile, the prawns should be cooked in a warm deep pan on olive oil. Make sure that the oil is not too hot because we do not want to fry them. When they release their liquids add salt and pepper and finely chopped parsley.
Stir it gently while simmering and, in the end, add cream.
Cook it on medium heat until all the ingredients mix together. Pour the prawn sauce over the noodles in each portion and serve it with cold white wine.

Simple meals - Prawns with green noodles

Shellfish Pasta Salad

Amazing combination of shell shaped pasta and seashells

Of all shellfish, mussels have the most impressive nutritional profile. If you are a pasta and shellfish lover, you will appreciate our shell-shaped pasta salad with shell recipe.

Shell shaped pasta (conchiglie or conchiglioni)
1/2 cup onion (finely chopped)
4 peeled fresh tomatoes
Bit of sugar
A glass of white wine
Balsamic vinegar
Ground Chili
Cut green peppers
Cold white semi-dry or aromatic wine

The preparation time for this meal is 20 minutes and the total time to prepare it is 28 minutes. Recommended serving is 2 large scoops. This recipe yields 4-6 servings.

Like every other pasta, conchiglie should be cooked in salted boiling water. You can add some oil to the boiling water to prevent pasta from sticking when it is done.
The soul of this meal is its sauce. Warm some virgin olive oil in a deep pan or a pot and add squeezed onions. When onions leave their sauce and scent, add peeled tomatoes cut into small cubes. Prepare this sauce preferably with fresh tomatoes but tinned ones could also do. Simmer the tomatoes constantly stirring them and add some sugar, the inevitable ingredient when cooking tomatoes; add a glass of white wine and cleaned mussels.
When the wine is vaporized add salt and pepper and some water if you notice that sauce is getting too thick and starts to stick to the bottom of the pan. Remove the sauce from fire when it is half reduced. Remove the mussels from the sauce and strain the sauce through a sieve. Put the mussels and cooked pasta in separate dishes and leave them to cool down. Now it is time to finish the sauce by adding some more virgin olive oil, balsamic vinegar, ground chili, and stirring it all with a whisk.
The meal is ready to be served when cold mussels and tightly cut green peppers are added to cold pasta, overflowed with the sauce, and stirred together. I did not find a specific name for this cold pasta and mussels salad but I can guarantee that it goes well with a glass of cold white semi-dry or aromatic wine.

Pasta Carbonara

One of the classic pasta dishes

This simple recipe originated in the Italian region of Lazio, or to be more specific, the city of Rome. Some believe that this dish was named after charcoal workers who allegedly regained their energy from it. Others believe that the name comes as a tribute to Carbonari, the secret society prominent in the early stages of Italian unification. You have probably already guessed what we’re talking about. It’s pasta Carbonara , of course!

Pasta of your choice, spaghetti preferably
100g pancetta
Few cloves of garlic
Grated (goat) cheese
50g Parmesan cheese

The preparation time for pasta Carbonara is 15 minutes and the total time to prepare it is 30 minutes. Recommended serving is 2 large scoops. This recipe yields 4 servings.

Firstly, pasta should be cooked in boiling salted water just as much as stated by the manufacturer, don’t overcook it.
Meanwhile, warm some olive oil in the pan and add bacon cut in small cubes and few cloves of garlic. When both ingredients get a glassy look and start to release their tasty scents, remove them from the pan and remove the pan from the fire.
In a separate bowl whisk two eggs with grated (goat) cheese into a compact mixture.
Put the pasta into a warm pan where bacon and garlic were warmed, add bacon cubes and pour eggs with cheese over all the ingredients. Stir vigorously until the mixture is even. Add some freshly grated black pepper while stirring or just before serving. Top with Parmesan.

Pasta Bolognese

The king of pasta

The popular pasta Bolognese is really delicious and easy to make – it’s all you need for a nice meal on board. Learn some tricks for making a perfect Bolognese sauce . A great and easy snack for when you don’t feel like cooking.

Two small onions
Celery root
A glass of red wine
500 g minced beef meat
Canned peeled tomatoes
Mediterranean herbs

The preparation time for pasta Carbonara is 25 minutes and the total time to prepare it is 1 hour and 50 minutes. Recommended serving is 2 large scoops. This recipe yields 6 servings.

Warm some olive oil in a dish and stew some onion cut into small pieces. Add some celery root and carrot when onions get transparent. After a while add a glass of red or white wine and lower the flame intensity.
For a decent Bolognese you will need minced beef meat, but you can use any other minced meet as well. Stir it thoroughly, add salt and pepper and cook it over a low fire. When the meat gets brownish it is time to add canned peeled tomatoes. Let it cook for a while. That would be the basics of Bolognese.
Your sauce will taste more authentically if you add some Mediterranean herbs into it. First of all, there is bay leaf which can be fresh or dried, and is very common in the Mediterranean. Secondly, if you cut some rosemary leaves into tiny pieces your Bolognese will ‘start talking’.

Tagliatelle with Olives and Pancetta

A dish you will never get tired of

This is a typical Italian recipe. Tagliatelle, olives, and some pancetta – very simple but crazy good. Try it topped with Grana Padano. Delicious! Simply click for the tagliatelle with olives recipe or scroll down.

Tagliatelle
1 clove of garlic
Black and green olives
Pickled capers
Few salted anchovies
Fresh basil
Fresh tomatoes

The preparation time for Tagliatelle with Olives and Pancetta is 25 minutes and the total time to prepare it is 50 minutes. Recommended serving is 2 large scoops. This recipe yields 4 servings.

Tagliatelle should be cooked in boiling salted water with a few drops of oil, just to prevent sticking when taken out of the pot. Follow the instructions on cooking time very strictly so that tagliatelle become perfectly consistent, or al dente, as our fellow Italians like to say.
The sauce is very simple to prepare. Gently fry some pancetta on hot olive oil along with one clove of garlic and one bay leaf. Frying should not last too long while the oil should not be too hot – don’t over fry or burn the ingredients.
After you take the pan off the heat (or just turn the cooker off) prepare the topping – chop black and green olives and mix them with a handful of pickled capers, a few salted anchovies, and extra virgin olive oil.
To finish off, stir the mixture and add some ground pepper and fresh basil before you put it in the still-warm pan with the pancetta. Stir the mixture once again in the warm pan – there is no need to light the fire again. Divide tagliatelle into portions; add the topping and garnish each portion with small pieces of fresh tomatoes and fresh basil leaves.

Simple meals - Tagliatelle with anchovies, mozzarella and olives

Fusilli with Tuna and Tomato Sauce

Fusilli in a refreshing sauce

This quick pasta recipe with olive oil, garlic, tuna, tomatoes, oregano, and basil takes only 30 minutes to prepare and is sure to wow everyone. Don’t forget a glass of red wine! Read more on the fusilli with tuna and tomato sauce recipes.

Five cloves of garlic
Peeled and cut tomatoes
Teaspoon of sugar
Fresh tuna chunks
Dried oregano and basil leaves

The preparation time for this dish is 10 minutes and the total time to prepare it is 35 minutes. Recommended serving is 1 large scoop. This recipe yields 4 servings.

Start with the sauce. Warm some olive oil in a deep pan and squeeze five cloves of garlic as the oil warms up. Make sure the garlic is not fried. You may also cut it into fine and thin pieces using a sharp knife. Some use the razor blade, as in “Goodfellas” by Martin Scorsese…
The idea is to spread the taste of garlic all over the oil where you will add peeled and cut tomatoes, fresh or tinned. The sauce should be gently stirred and cooked on low heat. Also make sure that you add at least one teaspoon of sugar, just to neutralize tomato acids.
As the sauce gets denser, lower the heat and add tuna chunks – preferably tinned but remove the oil before adding them to the sauce. Leave the sauce on low heat and stir it from time to time while you prepare pasta.
Boil water; add some salt and a few drops of oil as my grandma used to do, as this way pasta would not get sticky after cooking. Fusilli should be prepared according to the package instruction – believe me, if you stick to the instructions completely, you will never fail! A minute before the fusilli are ready, get back to your sauce and add some dried oregano leaves or thinly sliced fresh basil leaves.
The proper way of serving is to share plain pasta into portions and everyone can add the sauce to their taste. Make sure there is enough Grana Padano or Parmigiano Reggiano on the table to round off this delicious meal. A glass of red wine is not necessary but wouldn’t be redundant.

Simple meals - Fusilli with tomatoes and peppers

Meat Risotto

When you get tired of seafood while sailing

Cooking and eating seafood comes naturally when sailing. However, people who are not used to eating a lot of seafood sometimes wish to have some meat meal during their sailing trip. For such occasions, we recommend a meat risotto instead of classic seafood risotto. Find out more about meat risotto . Wonderful snack if you ever get tired of fish.

2 small onions
Veal or beef meat cut into cubes
Beef or chicken broth
Full-fat grated cheese

The preparation time for this meat risotto is 15 minutes and the total time to prepare it is 1 hour and 45 minutes. Recommended serving is 2 large scoops. This recipe yields 4 servings.

Like many other Dalmatian and Mediterranean meals, this one too starts with finely chopped onions on warm olive oil. Simmer the onions until they get translucent and yellowish. Now it is time to add the meat and briefly fry it on the onions. Traditionally this risotto is made with veal or beef meat but chicken would also be fine. If you prepare beef or veal risotto simmer meat cubes for some fifteen minutes while the chicken is to be simmered shorter.
Generally, you should simmer the meat until it releases its juices and flavor. Add rice and simmer it all together until the rice absorbs the flavors of oil and meat; add salt and pepper, reduce the heat and continue cooking constantly stirring the ingredients. Continue adding beef or chicken broth as you stir the mixture.
Risotto is ready to be served when meat and rice are soft and full of tasteful juice. Make sure you don’t overcook it so it does not get too dry. Serve the risotto with some finely chopped parsley on top of it and season it with full-fat grated cheese.

Bonus – Simple “boat-made” Meals

Great appetizer when your crew can’t wait any longer

Tapenade is a simple but delicious olive spread. It originates from Provence, France. There are different types of tapenade available in supermarkets, but a homemade one will for sure taste the best, and you can prepare it in just a few minutes. Find the full list of all the ingredients for tapenade .

Black or green olives
Few drops of extra virgin olive oil
Salted anchovies fillets
Toast, crackers, or bread
Cold dry wine

The preparation time for tapenade is 10 minutes and that is also the total time for preparation. When it comes to serving just spread it on a toast. This recipe yields 4-6 servings.

Black or green (or both!) olives should be chopped into very small pieces as well as the salted anchovies fillets. Mix them along with capers and few drops of olive oil until you get a smooth paste.
Roast yesterday’s bread in the oven and rub it with garlic. If there is no bread you can do it with toast or crackers. Spread the tapenade over it and allow your hungry and inpatient crew a sip of cold dry wine.

Fresh and delicious appetizer

Spread the tapenade over the toasted bread and you will get a delicious bruschetta ! Almost everyone who has ever sailed has faced the situation when there has been too much bread left on board. The simplest and probably the most efficient way to use this bread is to grill it or toast it. There are hundreds of ideas to prepare a delicious bruschetta .

Bread or toast

The preparation time for bruschetta is 5 minutes and the total time for preparation is 11 minutes. When it comes to serving we recommend 4 slices. This recipe yields 4 servings.

There are some yachtsmen (like me) who do not allow the wasting of food and bread that is neither eaten nor fresh anymore. The simplest and probably the most efficient way to use the bread is to grill it or toast it in the oven.

Simple meals - Bruschetta with Fresh Tomato and Basil

Salade Niçoise

A hearty and colorful French salad

This classic French salad is a perfect combination of flavors and textures, making it an ideal meal for a day out at sea. It’s a perfect one-dish meal that is both filling and healthy. This salad is packed with a variety of ingredients that come together to create a flavorful and satisfying meal.

200g fresh tuna steak or canned tuna
4 new (baby) potatoes
100g green beans
2 tomatoes, cut into wedges
1/2 red onion, thinly sliced
1/4 cup black olives
2 hard-boiled eggs, quartered
4 anchovy fillets
1 tbsp red wine vinegar
Fresh basil leaves for garnish

The preparation time for Salade Niçoise is 20 minutes, and the total time for preparation is 30 minutes. This recipe yields 4 servings.

Boil the potatoes until tender, then let them cool and cut into quarters.
Blanch the green beans in boiling water for 2-3 minutes, then plunge them into ice water to stop cooking.
In a large bowl, combine the potatoes, green beans, tomatoes, red onion, black olives, and hard-boiled eggs.
If using fresh tuna, sear it in a hot pan with a little olive oil for about 2 minutes on each side, then slice. Add the tuna (or canned tuna) and anchovy fillets to the salad.
In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper. Drizzle the dressing over the salad and garnish with fresh basil leaves. Serve immediately and enjoy the robust flavors of this Mediterranean classic.

Caprese Salad

A quick and refreshing Italian classic

Caprese Salad is a simple yet elegant Italian dish that showcases the flavors of ripe tomatoes, fresh mozzarella, and fragrant basil. It’s perfect for a light meal or an appetizer to enjoy while watching the sunset on the boat. All you need are a few fresh ingredients to create this delightful salad.

8 ripe tomatoes
2 balls (450g) fresh mozzarella cheese
Fresh basil leaves
6 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
Salt and pepper to taste

The preparation time for Caprese Salad is 10 minutes, and that is also the total time for preparation. This recipe yields 4 servings.

Arrange alternating slices of tomatoes and mozzarella on a platter.
Tuck basil leaves between the slices.
Drizzle with extra virgin olive oil and, if desired, a splash of balsamic vinegar.
Season with salt and pepper to taste. Serve immediately and enjoy the vibrant flavors of this classic Italian salad while aboard your boat.

Additional Tips for Cooking On Board

The kitchen on board is not much different from your regular kitchen, but there is one significant difference – the size . In a galley kitchen, space is limited, as are fuel and refrigeration, so you need to plan simple meals and organize. Below you may find a shortlist of tips, and a full list of tips is available on cooking aboard a yacht .

To use the space wisely, bring only the minimum of cooking equipment (it is good to have at least one pan with a locking lid for cooking one-pot meals in rough weather)
Attach pockets for storing silverware, spices, and tools to the wall
Put away any dangerous utensils if you are not using them because a boat moves even when docked
Make sure that everyone in the crew knows how to light the stove and control the fuel supply safely
If it is a gas installation, keep the gas turned off at the bottle when you are not using the oven
Bring enough water
Check out this useful tip for cooking fish onboard

Now that you’ve prepared your favourite dish from the list, all that is left to do is put on a good sailing movie , open a good sailing book or put on some fine sailing music and you’re ready to enjoy yourself. Furthermore, don’t forget to see what we’ve put on a list of Greek food and Spanish food you must try.

Or if you don’t feel like cooking, you can always find some great restaurants nearby. Also, check out our Pinterest board dedicated entirely to cooking on board.

We wish you fair winds and calm seas!

6 thoughts on “What to Eat when Sailing: 10 Simple Meals Ideas for Your Sailing Holiday”

I shall be sailing for two weeks with little chance to top up the larder with fresh supplies, and with the fridge off to spare the batteries, I have been looking for a website or blog that might advise me what to buy on the basis that I won’t be able to refrigerate it. Your website comes close, but do you have other suggestions? Rupert Hancock

Hello Rupert,

Thank you for your question. It’s true, in our post we have gone through a lot of easy recipes to prepare while sailing but a lot of them (if not all) require groceries that must be kept in a refrigerator. Your situation for sure looks specific but there is a solution to everything!

For instance, a lot of vegetables do not require to be kept in a refrigerator. Even better, a lot of vegetables we keep in a fridge is usually kept there out of the convenience rather than necessity. I believe all vegetables would be fine and would last for all 2 weeks but that also depends on many other factors, for instance, how fresh have they been when you bought them etc. Same goes with fruit too.

Other things you should consider taking are all kinds of grains and nuts. They have a lot of fiber and protein make a great breakfast. Also, they do not go bad in a room temperature so easily. Don’t forget to bring tea and coffee as well. Honey is also a must have and bread that has been out for a couple of days can always be grilled.

I must recommend bringing fresh lentils, beans, chickpeas and groceries like that. They can’t go bad on a two week sailing holiday and they can be made into delicious soup like dishes very quickly. My personal favourite is lentil soup that’s simply amazing and it can be made in under 30 minutes.

Good idea is to prepare some food in advance. For example, banana bread, muffins, energy bites or whatever comes to mind. Dessert wise, chocolate, fruit and premade raw cakes are a good idea.

Hope this helps. Have a great time sailing! Tin

That’s really nice post. Appreciate your skills. Thanks for sharing.

Thank you so much for your kind words! We’re glad you enjoyed the post. Happy sailing!

Excellent blog!

Thanks, Tom! We appreciate your feedback and are thrilled to hear you like the blog. Stay tuned for more posts!

No Refrigeration Meals

Published on July 13, 2011 ; last updated on March 20, 2023 by Carolyn Shearlock

A 4-day meal plan with recipes for a trip without refrigeration and only a two-burner camp stove -- with a little planning you can eat surprisingly well!

Four days of great meals without refrigeration — you can eat surprisingly well!

While I’ve gone without refrigeration or even a cooler for four months on two different occasions, it was only after a number of shorter trial runs where I refined my techniques and recipes. Success on shorter trips convinced us that we could do longer trips.

To give you ideas for good meals without refrigeration and how I use the most perishable items first, here are our actual meals from a 4-day trip.

All Days: Cold cereal with milk or soy milk, juice and coffee. Other options:

Oatmeal – add some dried fruit and nuts if desired
Fried, boiled or scrambled eggs
Pre-cooked bacon
Toast or bagels (peanut butter or jam optional)
Yogurt with dried fruit, nuts and/or granola

You can get regular milk, soy milk and almond milk in boxes that do not require refrigeration until they are opened. Get the small boxes designed for kids’ school lunches and you’ll use it all up on a bowl of cereal.

Day One: Couscous Salad – couscous, onion, cucumber, green pepper, tomato, oil, vinegar, salt, pepper and a touch of sugar (I make it pretty much the same way I do Pasta or Rice Salad — couscous just cooks a lot faster), individual cups of applesauce.

Day Two: Ham Salad Wraps – a can of ham, diced onion, a sliced tomato, some Napa cabbage and some mayonnaise, all wrapped in tortillas. Tortillas are a good alternative to bread for “sandwiches” as they don’t get squashed and they’re far less likely to mold. Oranges.

Day Three: Vegetable Salad a la Que Tal – can of green beans, some extra pasta that I cooked for dinner the night before, small can of corn (drained), onion, tomato, dried fruit, marinated artichoke hearts (use the oil from the jar instead of adding oil), dash of sugar and balsamic vinegar.

Day Four: Snack Lunch – A small jar of peanut butter and box of Wheat Thins, a bag of nuts, a bag of dried fruit, one of carrots (also good with the peanut butter) and a little bag of olives.

Day One: Tacos and a Tossed Salad – use a can of roast beef and drain/rinse the gravy off, shred the meat and heat it up with spices or a packet of taco seasoning . Serve with tortillas, salsa, diced onion, green pepper and sour cream made from non-refrigerated ingredients (note: you won’t need a full batch of sour cream, so reserve some for the tacos and use the rest with your favorite dip mix to make an appetizer). Tossed salad with tomatoes, cucumbers, red onion, black olives and a vinaigrette dressing . Lettuce doesn’t last well without refrigeration, so we’ll use it the first night.

Day Two: Chicken, Apricots & Almonds over Couscous – a can of chicken breast, dried apricots, whole almonds, a little flour, honey and cinnamon, plus the couscous. Drain liquid from the chicken breast into a pan and mix in about 2 teaspoons of flour, a dash of cinnamon and a generous spoonful of honey. Bring it all to a boil and add the apricots. Simmer five minutes, then turn the burner off and add chicken and almonds, mixing very gently. Let sit 3 to 5 minutes to warm through. While this is cooking, make couscous according to package directions. Serve chicken mixture over couscous.

Optional extra: Pan-Roasted Veggies – use a tablespoon of oil or butter and saute a bunch of mixed vegetables with a dash of salt and pepper or Mrs. Dash. Our favorite veggies depend on what looks good at the market but will often include zucchini or summer squash, onion quarters, baby carrots and mushrooms.

Special Treat: Chocolate-Oatmeal No-Bake Cookies .

Day Three: Pasta Supreme – Saute a can of shrimp or ham, onion chunks and a (drained) can of mushrooms (or fresh if you have them) with some garlic and Italian seasoning. Add a small jar of sun-dried tomatoes in olive oil and a small (drained) can of sliced black olives. At the same time, cook pasta. Toss it all together and serve.

Day Four: Chili, Corn Bread and Coleslaw – Make the chili with one can each of (drained) roast beef, kidney beans, and diced tomatoes, plus some diced onions and green peppers and a variety of spices. Make cornbread from a box mix. Coleslaw, made from chopped cabbage, a can of pineapple tidbits, a handful of peanuts and mayonnaise. Cabbage lasts almost forever without refrigeration, so it’s a good way to have something fresh towards the end of the trip.

And check out our other courses and products

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Reader Interactions

Mid-Life Cruising! says

July 24, 2012 at 6:25 pm

These are some great meal ideas … thanks!

October 19, 2020 at 11:20 am

What an excellent information. Have everything , details , ideas, recipes. Thank you 🙋🏼‍♀️👍😁

Stephanie Donaton Weber on Facebook says

March 24, 2013 at 11:40 am

This is good for hut trips too!

Mike Lewis on Facebook says

March 24, 2013 at 11:49 am

Isn’t thunder snow great? !!!

March 24, 2013 at 11:51 am

I thought you guys were down south.

The Boat Galley on Facebook says

March 24, 2013 at 12:11 pm

Unfortunately, I’m in Illinois right now . . . no thunder right now, but it’s forecast for later today. Right now, we’re in the “gap” between the first (minor) wave and the second (nasty) one coming this afternoon. Hoping we don’t lose power and internet!

March 24, 2013 at 12:20 pm

Got the thundersnow now!! Just had a HUGE boom right nearby. No subtle start to this . . .

March 24, 2013 at 12:48 pm

We are just east of St. Louis in Illinois. The scary thing is we didn’t get the break yet.It started snowing this morning and hasn’t stopped yet!!!

March 24, 2013 at 1:08 pm

My husband spent most of his life in the St. Louis and Granite City area, sailed at Alton then at Carlyle . . . we’re just north of Effingham now.

March 24, 2013 at 1:16 pm

No kidding! Was at Carlyle for years before moving to Alton Marina (about 3 years ago) to get our boat ready for the great escape. btw: Ordered and received “The Boat Galley” a couple of weeks ago (bought through your link to Amazon, of course).

March 24, 2013 at 1:53 pm

Small world! Hope you enjoy the book and thanks for using the link!

July 25, 2013 at 7:18 pm

Some friends and I are headed up to a rustic cabin with no refrigerator for a very long weekend and I was totally stuck on how to have anything other than peanut butter and banana sandwiches. Thanks for the tips!

November 8, 2013 at 2:34 pm

Great info. What a good start for the tent camping foray to the Austin Formula One race in a tent for 6 days on the 10th turn with NO electricity. Your ideas will make life considerably easier. THANKS!!

Marcie Trantham says

February 4, 2014 at 7:46 pm

Hash, topped with egg, clam linguine. Canned chix do lots, tuna …pasta salads, pasta with capers etc. etc etc. go on line and google recipes.

July 26, 2014 at 9:16 am

Awesome ideas to keep some stuff on hand when the power goes out too! Thanks!

Anne Ellingsen says

July 25, 2015 at 2:07 pm

I love your creativity when it comes to meals

The Boat Galley says

July 25, 2015 at 2:51 pm

Barbara Garter says

July 25, 2015 at 2:18 pm

Love this. Thank you!

Carol Strong says

July 25, 2015 at 5:33 pm

Thank you-so helpful! I like to prep extra food while cooking and use for next meals.

Albert J K III says

February 6, 2016 at 4:45 pm

The soy milk for cereal….. I use apple juice. (Capt Krunch, Cinnamon Life…..)

Byn Always says

February 8, 2016 at 2:18 am

We just did a provisioning run for three months and we have no refrigeration. I hope we did well. I’m almost afraid to read your post for great kick myself for missing important stuff! :/

February 8, 2016 at 12:33 pm

You’ll be fine. Whatever you forget, you can get along the way — or get creative without.

Jodie deling says

July 19, 2017 at 7:50 pm

Your article says with out refrigeration but yogurt, milk, both need refrigerators or coolers. So. Thank you but let’s try to be less misleading

Carolyn Shearlock says

July 19, 2017 at 8:27 pm

Don’t really think I was being misleading. First, the trip I described had a cooler. But it would all be possible without one — believe me, I’ve done it many times.

Boxed milk does not need to be refrigerated until opened — so if you have a cooler, great. Otherwise, you can get it in single-serve boxes. Yogurt can be made each day with a bit from the previous day’s batch if you don’t have a cooler to put a larger batch in. I do both with and without coolers. Take a look at these posts: Boxed milk Milk with No Refrigeration Make Your Own Yogurt

and, of course, you can check out Storing Food without Refrigeration

March 9, 2018 at 1:25 pm

Thank you for sharing this!

Zina Tibbs says

April 18, 2020 at 10:19 pm

Thanks, we have an off grid cabin and we struggle with packing ice, heavy coolers etc. Nice to have some alternatives.

Yessica Sanchez says

March 24, 2021 at 9:13 am

Wow…so pleasantly surprised with all of this fantastic info and ideas. We are part time glamours but I am always interested in learning new ways of doing things without all of our expected comforts. I just want to keep reading!!!

March 24, 2021 at 9:21 am

Autocorrect strikes again… What I wanted to say is that we are “glampers” but you never know when you will have to do without the usual comforts.

Sharon says

July 24, 2022 at 8:24 pm

I’m a new prepper and never thought about this. I’m so glad I came across this today. Thank you so much for sharing.

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Best Dishes for Sailboats: Galley Dinnerware Plates

Wanna keep morale high on board? Choose the best dishes for your boat! Galley dinnerware can make (and hopefully not break!) meals underway and dockside.

Outfitting your galley -- whether you are dockside 90% of the time or a hard-core cruiser – means picking the proper dishes and glassware for safe, easy, enjoyable meals. From material to motif, consider the following when shopping for bowls, platters, mugs, and more!

Many sailors have amassed a mishmash of galley items over the years, and, while some are always going to be appropriate, newer options are making galley-stocking decisions more diverse from both functionality and aesthetic angles. Whether it’s the way a plate stays in place when heeled over 30 degrees or the way a wine glass feels in your hand, on your lips, and when it crashes to the deck, you’ll want to consider your personal dinnerware preferences and design taste as you outfit or upgrade your galley.

As a person who spends a lot of time on both sailboats (and, yes, power boats) and as a person who loves to entertain family and friends on board, I have come to appreciate the interplay of how dinnerware works, stows, and looks.

Table of contents

Best Dishes For Sailboats

Plates, dishes, and bowls can be made from the same materials as dinnerware in a landlubber’s kitchen, but boat life presents different considerations for the composition of galleyware. Here are various options for galleyware, presented in order of my least to most favorite:

Disposable and Paper Plates for Boats

While paper plates are easy and disposable, the mere thought of a true sailor opting for such an environmentally-antagonistic product makes me a bit seasick. Literally, the disposable nature of today’s society is making our seas sick and why any self-respecting sailor would opt for this, I simply can’t fathom.

Stainless Steel Plates and Bowls for Boats

Stainless steel – plates, bowls, mugs, and glasses – can certainly stand up to the rigors of boat life, much as they do for camping life, but dropping a stainless plate on pine-needled forest floor versus the deck of a boat has different outcomes. Yes, stainless steel, with regular use becomes pretty dented and we’ve had plates get bend-y and not flat after a while. Possibly more so than the denting, I just don’t like the taste of metal or the sound of metal while I’m eating. Clink, clink, clink. While I do like the clink, clink, clink of a halyard at night (yes, I know, many people hate that sound), I don’t like the sound of utensils clinking on a metal plate. And food really does taste differently when served on metal. It does, really! Having said that, if you feel compelled to go with stainless steel galleyware, here’s a complete stainless galleyware set folks seem to like. Candidly, I’m kind of a sucker for the “packaging” of these various pieces -- but practically it does seem like a good option for people who may step ashore for some hiking (or even beach camping which some pals of mine do because they “sail to surf” all over the world!).

Although it doesn’t necessarily fit in the “plate-dish-bowl” category I’m covering in this article, one stainless steel galley item that you may want to add to your wish list (especially if you do a lot of onboard cooking) is this set of nesting stainless steel cookware . It is 100% 18-10 marine-grade stainless steel and a real space saver. When nested, it stores in less than 1/2 ft³ of space. While I haven’t used it before, to me this stainless tiered, multi-step lid that can work for different sized pots and pans seems like it’d be helpful to have on hand.

Plastic Plates and Bowls for Boats

Plastic is a popular option and, admittedly, I’ve got plastic drink tumblers that get regular use. I sort of feel like plastic is just one step above paper relative to its environmental impact but I can’t argue that it stows well, is lightweight, takes a beating and (unless it’s a more brittle plastic) rarely breaks or shatters. Over the years, most of my food storage containers are plastic – and the only real negative with that is they’re prone to absorbing color and odors, which seems even more prevalent in damp boating conditions. I started with a version of this lightweight, unbreakable plastic dinnerware a while ago, and it may suit your needs if you’re comfortable with plastic and not too considered about attractiveness.

One of the clear advantages of plastic is that it can be microwaved -- and in some cases put in the oven (typically at no more than 300 degrees and for no longer than 45 minutes if you take it from freezer to oven). If you’re a big fan of the microwave, plastic definitely is a leading contender for galleyware.

I recently visited with a friend and her husband who were on the Intracoastal and docked in nearby Beaufort, North Carolina for several days. I fell head over(board) heels for the personalized plastic plates they had on their boat. It came as a big surprise to learn that she had purchased the plates from Amazon and, while $20 a plate is more than I think I want to spend, if you want to keep up(wind) from the Jones, you can check these fun, classic customized plates out for yourself right here .

Plastic is probably the most common material that I see folks using, and I definitely get the benefits of it. Like paper plates, though, for me, it has a pretty substantial drawback -- it’s just so not eco-friendly.

Wooden and Bamboo Plates and Bowls for Boats

Wooden galleyware has a nice warm feel to it, and aesthetically, at least for me, it often works well with a boat’s appearance. Wooden plates and bowls are great in terms of the breakage and the bounce-factor and they can hold up to regular use. When stored and not used on a regular basis, though, I have seen wooden galleyware deteriorate from the damp environment typically associated with boats; however, when I was in San Diego for a decade, the desert-like dry air (even dockside) never impacted the bamboo trays that we used on board.

I still have an earlier version of this wooden galleyware ,and every now and then still use it casually (but not for impressing guests). If wood is your thing, they do last well but will eventually begin to splinter here and there. These bamboo plates are nice because of their square shape – they seem to take up less space than round plates but maybe that’s just my imagination. My wooden beer mugs always elicit a variety of comments – mainly the surprise that there’s even such a thing as a “modern” wooden beer mug. And these coconut shell bowls are also a fun favorite due to both their depth and their material. They are not supposed to be used for very hot items but I’ve served soup in them before -- just not piping hot, burn-the-roof-of-your-mouth hot.

Melamine Plates and Bowls for Boats

My absolute preference for dishes and plates on the boat – and my ever-growing collection of it reflects my affinity for it – is melamine. Like plastic, it’s fairly lightweight and stacks well without sliding around too much (and options with non-skid material on the bottom alleviates this issue). Melamine galleyware comes in soooo many attractive designs – that rarely fade and hold up well to rough-and-tumble boat life. The biggest negative to melamine is that it is not microwavable. So, a quick reheat of last night’s leftovers can’t happen on those cute anchor or nautilus shell-themed plates. For me, that’s a tradeoff that I’m comfortable with but if you’re a leftover hound (and use the microwave a lot), keep that con in mind.

Melamine isn’t a whole lot better for the environment than plastic -- it’s actually just really hard plastic. Sigh. It just seems like the design options (both dimensions and graphics) are better and, dare I say, classier than plastic. In my mind, melamine is like the Nordstrom of plastic so if design and appearance really matters to you, I suspect you’ll find much better choices than with plastic. As an example, I love this setting for four for its minimalist in design -- it can be mixed and matched with various patterned napkins, charges, placemats, etc. A plastic version of this would look and feel, well, chintzy.

If your see-worthy taste tends toward nautical (and isn’t that way you’re here on this site?) this melamine set with a nautical flag design might just appeal to your sail flag fetish. There is a third melamine set that I have my eye on and it is from a small, woman-owned business (Relish in Atlanta). This style marries the look of pottery with the efficient ease of melamine.

Bowls on Board Sailboats

While not something one might think to consider when acquiring galleyware, you should definitely ponder the seemingly simple bowl before you buy. Bowls by nature are intended to corral foodstuffs that don’t cooperate with a flat surface, i.e. a plate or dish. When sitting still on land or even standing at a cocktail party, it’s fairly easy to eat off of a plate without too much risk of food falling or sliding off. But it goes to a different level of complexity on a boat -- which means that bowls become much more often used vessels for meals.

Bowls come in different sizes (as you can see with the three different melamine set options I have already linked) and size matters. It’s sometimes better to get a bigger bowl (20 oz versus 16 oz) so you can put the same amount in the bowl but the contents don’t come up as high on the sides of the bowl – just in case you’re eating while it’s a big rough on the water. No one likes to see their Rice Krispies sloshed onto the deck…

And because the contents of bowls tend to be more slippery than plated items (think cereal versus sandwich), anti-skid bowls are definitely something to look for. I recommend purchasing more than you think you’ll need -- all the same size because you want them to be nesting and stackable. The more variety you have the less likely that they’ll nicely cozy up with one another and then you’ve got a jumbled mess in your galley cabinets. I’d recommend this good looking and versatile stacking, nesting, anti-skid bowl , recognizing that it is melamine and not recommended for microwave use. For something of the microwave-friendly variety that apparently is eco-friendly, check into this set of eight deep and large (30 oz!) bowls . (Note: they do not have the non-skid feature.)

While i think it goes without saying, I’ll mention it just in case: anti-skid or non-skid/non-slip features are certainly helpful to have on plates too. It’s not just bowls that move around.

Using anti-skid placemats can be another way to address the slip-slide challenge. Some placemats are non-skid between the mat and the tabletop, and others are non-skid between the mat and the plate or bowl on top of the placemat. The latter are often made of silicone which grips both on the top and the bottom side. Regretfully, I have yet to see a really attractive silicone placemat but the light gray one linked here is neutral and at least not primary-color childish or amusement-park garish like most of the other silicone mats that I have seen out there.

There are plenty of dinnerware material options from which to choose when it comes to having a well-stocked galley, regardless of whether you’re a solo sailor or the hostess with the mostess. You may have learned some of your preferences through trial and error and hopefully I’ve covered (and linked) some unique plate, dish, and bowls considerations here. In a future article, I will provide an overview of some of the best beverage containers and family-style serving pieces for boats that have made for plenty of convenient, fun, and fine dining experiences on the water. When you’re on the water and the food is good and it stays where it is supposed to stay, you can be pretty sure that the crew’s morale (and the cook’s too) will be better than shipshape!

Elizabeth O'Malley

Elizabeth has sailed Sunfish, Catalinas, Knarrs, and countless other boats. Forty years later, she finds herself back on the waters of Bogue Sound, where she lives and sails with her daughter, Morgan, and chocolate lab, Choco.

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65 Easy Boating Snacks & Food Ideas for Fun Summer Days

Easy boating snack ideas! These fun boat food ideas and snacks include easy summer finger foods and picnic lunch ideas for kids and adults.

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Absolutely nothing beats a day on the boat!!

The sun is shining, the waves are crashing, and you’re SO relaxed..

But something about being outside on the water just makes a person hungry!

That’s why I put together this great list of fun boat snacks and lunch ideas!

These refreshing boating food ideas include recipes for:

Finger foods that don’t require utensils
Ready made sandwiches
Hearty (and healthy) snacks that fill you like a meal
Sweet treats for kids of all ages
Dips and spreads to make it extra festive

There’s truly something for everyone!

Your day on the boat will be so much more successful and relaxing with tasty snacks in your cooler.

Okay, let’s dive into these easy boat snack ideas!

(☀️ Looking for more delicious summer recipes? Try one of these easy grilled chicken dinners , creative camping meals , simple no-bake summer desserts , cheap cookout side dishes , or fun summer charcuterie boards !)

Fun Boating Food Ideas

Pressed Picnic Sandwiches

Pressed Italian sandwiches are neat to hold and eat.

Bursting with flavor from the olives, pepperoncini, salami, deli meat, etc, they also keep very well overnight in the fridge.

Make the day before, then grab and go!

Cajun Snack Mix

Cajun Snack Mix recipe is the ultimate bold and spicy snack for summertime.

Simply combine the ingredients, place on a baking sheet in the oven, and in no time, you will have a snack the entire family will enjoy!

Ham and Cheese Sliders

Ham and Cheese Sliders are a crazy good combination of ham and Swiss cheese baked to golden perfection.

They’re hands down the BEST sandwich slider around and delicious eaten hot or cold.

Easy Charcuterie Skewers

Take your favorite charcuterie ingredients on the go with these fun and easy Charcuterie Skewers.

They’re a breeze to put together, and can be enjoyed without utensils!

Bakery Style Chocolate Chip Cookies

Enjoy bakery style Chocolate Chip Cookies right from home!

Get ready for the heavenly experience of sinking your teeth into a thick, gooey, and utterly indulgent chocolate chip cookie.

Dill Pickle Dip

Cool and creamy and loaded with chopped pickles, herby dill, and spices, this Dill Pickle Dip is a must-have for summer beach, pool, or boating days, and anytime you need a flavorful, easy dip for entertaining.

It’s delicious with crackers, chips, or veggies.

Homemade Pepperoni Rolls

Quick to make and with only six ingredients, these easy Pepperoni Rolls make a fun summer lunch.

Be sure to make extra, because they’re sure to get eaten fast!

Homemade Kettle Corn

Did you know that making Homemade Kettle Corn is super easy?

All you need is a microwave to get that summer boardwalk flavor right from home.

Peach Jalapeno Salsa

Delicious, refreshing homemade Tomato Peach Jalapeno Salsa is so so good.

The tomatoes, fresh or canned peaches, and jalapeno combine with lime juice for a delicious, bright flavor that is perfect on salty tortilla chips.

Mediterranean Pinwheels

Mediterranean Pinwheels are the perfect finger food for your next outdoor picnic.

Tortillas are filled with hummus, feta cheese, roasted red peppers, arugula, red onion and parsley, before being rolled and cut into a crowd-pleasing bite sized appetizer or lunch.

3-Ingredient Cocoa Almonds

Perfectly crunchy, healthy, and cocoa-chocolatey almonds can be yours with just a few ingredients and 10 minutes.

Plus, it’s way healthier and cheaper than the store-bought stuff.

Bacon and Cheese Turnovers

Sink your teeth into the golden, flaky crust of these Bacon and Cheese Turnovers for a filling lunch on the boat.

The crispy bacon adds a satisfying crunch, while the melted cheese creates a gooey, indulgent center that oozes with every bite.

Everything Bagel Cream Cheese Peppers

This quick and easy snack has all the flavors of your favorite everything bagel with cream cheese.

With just 4 ingredients, they’re also inexpensive and healthy, but always a crowd-pleaser.

Cranberry Almond Energy Bites

Cranberry Almond Energy Bites are a no-bake snack that are easy to make and even easier to throw in your bag for a quick, healthy snack or treat.

Oats, chopped almonds, dried cranberries, almond butter, honey, chia seeds and cinnamon are mixed together to create a sweet, delicious bite.

Sun OREO Cookies

These adorable, sweet and salty Sunshine OREO Cookies are almost too cute to eat.

Dip your favorite flavor of OREO cookies in melted yellow candy wafers and add Bugles horns and sanding sugar to make them a bright and sunny treat!

Watermelon & Mozzarella Skewers

Watermelon & Mozzarella Skewers are a super simple summery snack or light lunch for you to enjoy!

With only four ingredients, you can serve these refreshing Watermelon, Mozzarella, Basil & Prosciutto Skewers without even breaking a sweat.

Funfetti Banana Bread

Transform traditional banana bread into a fun summertime treat with this Funfetti Banana Bread recipe.

It’s a healthier, whole wheat version, but the kids will never know!

Easy Ham and Cheese Wrap

If you’re looking for a quick and easy boat lunch idea, this simple Ham and Cheese Wrap recipe is hard to beat.

A few simple ingredients and 10 minutes is all you need to make these tasty roll ups.

Peanut Butter Banana Bars

If your favorite flavor combination is peanut butter and banana then these Peanut Butter Banana Bars are the perfect dessert for you.

These chewy and soft bars are full of sweet yummy goodness!

4-Ingredient Cheese Crackers

Homemade Cheese Crackers are sooo much better than any store bought crackers!

They’re full of real cheddar cheese, they’re crispy and flaky, and contain only 4 ingredients.

Biscoff Bites

These no-bake Biscoff Bites are a great sweet treat that are ready in no time.

With only 5 ingredients, this easy dessert is perfect for snacking while you enjoy the day.

Cheesy Sun-Dried Tomato Pizza Bars

Savory and cheesy Sun-dried Tomato Pizza Bars make a delicious and satisfying portable snack or lunch.

Packed with nutrition and staying power, it’s basically a savory granola bar - how fun is that?!

Mermaid Charcuterie Board

How fun is this?! The great thing about a Mermaid Charcuterie Board is you can get creative and add anything blue themed or beach themed.

Protein Snack Pack

Protein Snack Packs filled with hard-boiled eggs, almonds, hummus, and crunchy veggies.

An easy and delicious lunch that’s perfect for any protein lover, or totally customizable for your favorite ingredients.

Pimento Cheese Spread

Pimento Cheese Spread is the ultimate in Southern summer comfort food!

A zesty blend of two sharp cheddar cheeses, tangy pimentos, mayo and just the right amount of spice, this works as a dip, spread, or even makes for a really tasty sandwich!

Rainbow Veggie Kabobs

Turn the classic, somewhat boring veggie tray concept on its head by creating these beautiful Rainbow Kabobs.

Serve with hummus or your favorite veggie dip, and watch everyone have so much fun munching!

Freeze Dried Jolly Rancher Cookies

Transform a boxed cake mix into fun, kid-friendly cookies. The surprise secret ingredient makes it way more fun!

Jalapeno Popper Taco Cups

Turn your favorite party appetizer into lovely little bite-sized Jalapeno Popper Taco Cups.

Easy to assemble (and you can prep them ahead of time) and even easier to eat, they’re a serious crowd-pleaser!

Healthier Rice Krispie Bars

These irresistible Healthier Rice Krispie Bars are crunchy and sweet, but with healthier and more filling ingredients than the traditional recipe.

Have them for breakfast or a snack!

Bacon & Egg Picnic Slice

This SUPER easy Bacon and Egg Picnic Slice is a twist on the classic New Zealand bacon and egg pie.

It’s easier, quicker and has all the flavors of the original, with a few flavor-packed tweaks.

Summer Party Charcuterie Board

Effortlessly capture summer’s laid-back charm with this vibrant Summer Party Charcuterie Board.

With a tasty combination of classic cured meats, artisanal cheeses, and an assortment of the best seasonal fruits and veggies, this colorful spread might be the most popular dish at the party.

Watermelon Skewers with Feta and Mint Pesto

These take-along Watermelon Skewers with Feta and Mint Pesto are a quick, easy, and healthy snack to enjoy outdoors.

They’re so refreshing on a hot summer day!

Blue Ocean Jello Cups

Fun and refreshing Mermaid Jello Cups have an under-the-sea theme that kids and adults alike will be enamored with.

It takes no time at all to put together these adorable and super easy boat day treats!

Fruity Chicken Salad

Indulge in a refreshing twist on a classic with Fruity Chicken Salad!

Succulent chicken meets sweet mandarin oranges and grapes, balanced with crunchy celery and almonds, all brought together with a simple mayonnaise dressing.

It’s a delightful fusion that promises a burst of flavors with every bite.

Cinnamon Sugar Chex Mix

Cinnamon Sugar Chex Mix is sweet, salty, and crunchy all in one bite.

It’s so easy to make ahead of time, but watch out - it’s addictingly delicious!

Mozzarella Pepperoni Crescent Rolls

Super easy Pepperoni Crescent Rolls take just minutes to prep and cook using prepared refrigerated crescent roll dough.

They are super kid-friendly, and customizable by adding your favorite filling and toppings.

Salted Fried Peanuts

Salted fried peanuts are a classic snack in many cultures, that you can easily make at home.

It combines the addictive crunch of freshly fried peanuts with a perfect pinch of salt - and a secret ingredient to really take it over the top!

Sandwich Kabobs

Why not put all your favorite sandwich elements on an easy-to-eat kabob?

Bread, deli meat, cheese, lettuce, and maybe some black olives, pickles, or ripe cherry tomatoes, are all fun ideas to include in these easy Sandwich Kabobs.

Lemon Sugar Cookies

Lemon Sugar Cookies are simple, lemony perfection. Crisp on the edges, chewy in the middle, and with fantastic lemon flavor, you won't be able to stop at one!

Hawaiian Dip

Creamy and rich in flavor, this easy Ham Pineapple Hawaiian Dip is loaded with ham, cream cheese, crushed pineapple, cheddar cheese, green onions, sour cream, and flavorful seasonings.

3-Ingredient Banana Oatmeal Bars

3-ingredient Banana Oatmeal Bars are perfectly soft, nutty and sweet, yet they have no added sugar!

They’re such a quick, easy, and healthy snack or even breakfast for all ages.

Vegan Wraps with Hummus

Make these delicious Veggie Wraps with hummus and eat the rainbow!

This effortless wrap sandwich takes just minutes to make, is bright, fresh, and tasty, and packed with fiber, plant protein, and other essential nutrients.

Sprinkle Cookies with Browned Butter

Sprinkle Cookies are thick, chewy, and delicious! The deep, rich flavor of browned butter and festive sprinkles make these cookies an addicting summertime snack.

Banana Blueberry Mini Muffins

Adorable and healthy Mini Blueberry Banana Muffins are perfect for little hands and make a nutritious snack option for the whole family!

Made with almond flour, this healthy snack is packed full of healthy fats and fiber, with no added sugar.

Toasted Za’atar Pita Chips

Toasted Za’atar Pita Chips are tasty triangles of za’atar seasoned pita bread toasted to crispy perfection.

They’re a delicious companion to hummus, mezze platters, or served alongside your Mediterranean meal.

Irresistible Fudgy Date Brownies

Yes, you can make irresistible, moist, and fudgy brownies that are also gluten-free, dairy-free, and refined sugar-free.

With just a handful of ingredients, this chocolatey sweet treat can be yours in about 30 minutes and will satisfy your sweet cravings.

Cinnamon Almond Granola

Loaded with chopped almonds and crunchy oats (and only 4 other ingredients), this homemade Cinnamon Almond Granola is great for healthy snacking.

Plus, it’s a cinch to make and way better than the stuff at the store!

Ranch Snack Mix

Ranch Snack Mix recipe is always a huge hit, with irresistible flavors that will keep them coming back for more.

The addition of nuts gives it more nutrition and staying power than traditional snack mixes.

Chocolate Granola Clusters

Chocolate Granola Clusters are scrumptious to eat and unbelievably quick and easy to make.

They’re a healthier version of traditional chocolate clusters, and packed with fiber and protein.

Air Fryer Mozzarella Sticks

Easy Air Fryer Mozzarella Sticks are panko-breaded mozzarella string cheese cooked to crispy perfection in about five minutes.

They cook up crispy on the outside with melted stretchy mozzarella on the inside and are just as tasty as the deep-fried version.

Chocolate Peanut Butter Snack Bars

These delicious homemade Chocolate Peanut Butter Snack Bars have the perfect balance of sweet, salty, soft, crunchy, firm and chewiness.

They’re a healthier version of traditional snack bars, with protein-filled ingredients.

Spiced Air Fryer Chickpeas

Crispy Air fryer Chickpeas are seasoned to perfection and cooked until crispy crunchy in the air fryer.

They can be enjoyed by the handful as a snack or added to salads for a flavorful crunch.

Cinnamon Sugar Donut Muffins

These little bite-sized Cinnamon Sugar Donut Muffins taste a lot like a Snickerdoodle cookie.

The mix of cinnamon and nutmeg combined with a sugary topping makes them ridiculously delicious.

Pineapple Pico de Gallo

Pineapple Pico de Gallo is a tropical twist on the classic fresh salsa. It's quick, easy, and refreshing on a hot summer day.

Just bring some tortilla chips and snack away!

Homemade Raspberry Fruit Leather

Homemade Raspberry Fruit Leather is made with only four ingredients, and it is a much healthier and fresher version of those fruit roll-ups we all loved as kids.

It’s easier to make than you’d think!

Bacon Ranch Crackers

Bacon Ranch Crackers are an easy snack packed with zesty cheesy flavor! Cheese Ritz Bits are oven baked with ranch seasoning and bacon bits, and ready in 30 minutes!

Peanut Butter Protein Bars

Satisfy your snack cravings with delicious Peanut Butter Protein Bars.

Packed with protein and natural ingredients, these bars are the perfect on-the-go snack to keep you energized and satisfied throughout the day.

Potluck Pickle Wraps

Also known as Minnesota Sushi in some parts of the U.S., these Potluck Pickle Wraps are tasty and easy to put together – with just 3 ingredients!

So inexpensive and simple to make, they’re always an addictive and popular snack.

Birthday Cake Protein Balls

You'll love these Birthday Cake Protein Balls! They're simple, easy to make, satisfying, and so cute!

With 4g of protein per ball, these delicious bites are the perfect way to satisfy your sweet tooth while still fueling your body.

Tzatziki Dip

Tzatziki Dip uses refreshing cucumber, creamy Greek yogurt, and fresh dill and comes together in just 10 minutes!

Thick and creamy - and never runny - serve it with pita bread, fresh vegetables, or crackers.

Burrata Stuffed Tomatoes

Burrata Stuffed Tomatoes are a light and bright bite-size finger food, perfect for summertime.

With only 4 ingredients, it’s quick, simple, and colorful, and looks pretty too!

Smoked Salmon and Dill Pinwheels

Smoked Salmon and Dill Pinwheels are the ultimate crowd pleasing snack or lunch.

Smoked salmon, cream cheese, dill, red onion, lemon and capers all rolled up and dipped into a creamy and tangy dipping sauce.

Tortellini Caprese Skewers

Tortellini Caprese Skewer Kabobs are a refreshing summer appetizer with grape tomatoes, basil, tortellini, and mini mozzarella cheese balls topped in a balsamic glaze.

You'll have this wildly addictive dish ready in about 20 minutes.

Pesto Pasta Salad with Chicken

Chicken Pesto Pasta Salad has it all. Quick and easy to make? Yes!

Lots of fresh veggies? Yep! Tons of flavor? You bet! It’s such a great option for a light but filling lunch.

Fennel-Cucumber Bites with Creamy Tuna

Fennel Cucumber Bites are crunchy with a delicious creamy tuna filling and a combo of salty and naturally sweet flavors.

Soft Brie cheese mixed into tuna, parsley, olive oil, and capers create lots of hearty Mediterranean flavor.

Ready to try some new fun boating snacks?

I hope this list of easy boat food ideas has given you tons of inspiration for what to pack for your day on the boat.

It’s nice to have an assortment of savory and sweet snacks, along with some that are filling and others light.

Happy summer!

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Sailboat Galley Equipment List: Essentials for Meals Onboard

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cornbread muffins and pot of soup simmering on the stuff

Cooking in a sailboat galley is different than a spacious kitchen with land life conveniences.

Making meals aboard is challenging enough in the small space. Now add in managing heat and steam while being conscious of water and propane usage. You have a challenge on your hands.

The hurdles of cooking aboard and limited space mean we have to be selective about sailing galley equipment.

For this list, I used the criteria below:

Does it conserve resources (power, water, or propane)?
Is it high-quality and built durably for a boat environment?
Is it easy to use and clean?
Does it store easily?
Does it have more than one purpose?

These questions helped determine which items made our galley equipment list.

Best Galley Cookware / Bakeware

Magma stainless steel cookware.

Great cookware is a staple of any great kitchen, no matter where you live.

Luckily, Magma builds high-quality cookware with small space dwellers in mind.

The Magma set distributes heat evenly and has all the trademarks of quality cookware, with the nesting bonus for your small boat galley.

Why Magma Pots are Essential

They are 18/8 grade stainless steel with triple clad bottoms for an even heat distribution
The pots are oven-safe to 500 degrees for use on the stove or oven
They hold heat well – they’ll conserve propane and keep food hot long after you’ve turned off the burner
They are efficient with space – the set is about 7 inches high and approximately 14 inches at the widest point of the handles

7-Piece vs. 10-Piece Set

7-Piece Pot Set

10-Piece Pot Set

As an owner of the 7-piece, I would highly recommend the 10-piece set. We added the 1 1/2-quart pot, which has been a workhorse in the galley. The 1.5 quart is helpful for heating leftovers, a can of soup, or a single cup of oatmeal. If you opt for the 7-piece set, be sure to pick up an additional small saucepan.

	$255.84
	$264.59

MAGMA 10-Piece Gourmet Nesting Stainless Steel Cookware Set, Induction Cooktops

You can also purchase these sets directly from Magma (often they have additional colors and options).

Read more about why these pots are sailboat galley essential and make the Best Nesting Pots for Small Spaces .

BONUS: The Magma cookware is also induction compatible. So, if you want to ditch the propane for induction, you won’t need a new cookware set.

Runner up: silicone mats.

Silicone baking mats are a big kitchen staple on a boat. They are flexible, distribute heat evenly, and are incredibly non-stick.

The Silpats silicone mats come in a variety of sizes. I have the Petite Jelly Roll (8 1/4″ x 11 3/4), which is perfect for our oven on the boat. But they also come in a toaster oven size that’s even smaller.

Petite jelly roll size mat, 8-1/4" x 11-3/4"
Made of the highest quality food grade silicone
Safe for use in the oven, microwave, and freezer (-40° to 500° degrees Fahrenheit)

Silpat Premium Non-Stick Silicone Baking Mat

Why Silicone Mats are Essential

They save on oil and eliminate parchment paper
They are easy to wash
Storage is a breeze; they roll up to squeeze in tight spots in a sailboat kitchen
They are great for baking and any scenario where you would use parchment paper

I have used the Silpat brand for over 15 years and can attest to its quality. They’ll last forever if you treat them well—no knives or cutting on the mat and no harsh dish soap.

Use these mats to roast vegetables, bake pizza evenly, make granola, or bake cookies. They also work for rolling dough and making chocolate bark.

Check out Silpat silicone mats and size options here .

Best Galley Drinkware

Stainless steel wine glasses.

Our stainless steel wine glass set was a thoughtful gift from friends when we left Colorado to start cruising.

These glasses have been my go-to for happy hour on the boat and during our RV days sitting by the fire.

They’re so versatile – great for Chardonnay, rum liqueur, or boxed red wine with a couple of ice cubes (no judgment, please).

stainless steel wine glass on boat deck with sunset in the background

Stainless steel tumblers, set of four
Unbreakable and shatterproof, 18 oz.
Great for camping, boating, and other outdoor activities

Stemless Metal Wine Glasses - Stainless Steel

Why These Wine Glasses are Essential

They are 304-grade stainless steel and absolutely won’t break
They keep wine and other iced drinks cold and are freezer-safe
They’re super easy to clean
They don’t get as many fingerprints and hard water spots as our GCI wine glasses which are made from a Copolyester material.

Get ready for sundowners with your set of these stainless steel wine glasses .

BONUS: You’ll feel a whole lot fancier drinking your run and coke without any added hassle.

Runner up: yeti tumblers.

A good everyday glass is essential on a boat. You don’t have room for a cabinet full of drinkware, so what you have needs to work.

This Yeti brand insulated tumbler is a versatile piece of drinkware. It works for iced tea, hot tea, rum and coke, and coffee.

Yeti stainless steel tumbler sitting on table

18/8 grade stainless steel BPA-free, dishwasher safe
6 7/8" high with a lip diameter of 3 1/2"
MagSlider lid

YETI Rambler 20 oz Tumbler, Stainless Steel, Vacuum Insulated

Why an Insulated Tumbler is Essential

As with the wine glasses, stainless steel is easy to clean – we use a small amount of diluted bleach to clean the tea stains every month or so
They have double-wall vacuum insulation, so if it’s cold, it stays cold, and hot stays hot
They are very durable at 18/8 stainless steel

Yeti is known for being a high-quality brand. Still, any well-made insulated tumbler will be a versatile cup amongst your sailing kitchenware.

View Yeti’s insulated 20 oz. tumbler , which is available in a variety of colors.

PRO TIP: You can clean coffee and tea stains on the steel and lid by soaking in water with a little bleach.

Best galley storage solutions, quality storage containers.

I discovered the OXO Smart Seal storage containers when we moved into the RV. Finally, after buying one-offs every time I would see a Bed, Bath & Beyond, I broke down and bought a full set.

containers organized in small boat fridge

5.7 oz. containers (2), 1.6 cup containers (2), 3 cup containers (2), 4.6 cup container (1), 6.2 cup container (1)
All containers nest and stack for easy and compact storage
BPA free - microwave, freezer, and dishwasher safe

OXO Good Grips Smart Seal Leakproof Plastic Food Storage Container Set

Why These Containers are Essential

They look and feel high quality
The removal silicone lining on the lid makes them very easy to clean
They are microwave and freezer safe, helping to eliminate freezer bags (the 4.6 cup size is perfect for freezing broth)
They stack and nest without issue

These have a locking tab on each side and are leak and spill-proof. This is key, so you are 100% sure the lids are locked.

They come in plastic or glass. We have the plastic, and they are holding up well since we hand wash.

You can view the OXO Smart Seal containers here .

BONUS: They come in a 5.7-ounce version that is perfect for little bits of herbs, chopped veggies, freezing pesto and pizza sauce, and more.

Runner up: basket with handles.

These are the solution for all the lost food on the back of the shelf. Whether in the fridge or cabinet, you want these baskets.

You can easily pull them out to get what you need while staying organized and maximizing space.

storage baskets in sailboat galley cabinet

Set of four plastic food storage baskets with handles for ease of use
Great for use in the kitchen in cabinets, fridge, and freezer
100% food safe BPA free shatter-resistant plastic.
Bin size 12” long × 6.75” wide × 4.45” high

Refrigerator & Pantry Organizer Bins with Handles

Why These Baskets are Essential

They make use of hard-to-reach space in the galley cabinets or fridge
Although not pricey, they are durable – we have consistently used ours for two years with no cracks
They clean up quickly, even when we have big spills in the fridge

We found ours at Walmart, but I’ve seen them at the Container Store and Amazon. Be sure to measure your space before committing to a size.

Best Galley Zero Waste Product

Reusable paper towels.

One of the first things I tackled when we moved aboard was how to be more sustainable. I was previously a die-hard user of paper towels.

I immediately discovered that sourcing and storing such giant disposable products was zero fun on a boat.

reusable paper towels rolled and stored in glass jar

Eco-friendly, reusable paper towels
Made from 100% organic cotton

Why Unpaper Towels Are Essential

They reduce trash and increase storage space occupied by rolls of paper towels
They are easy to wash and do even better if you initially rinse stains with a little dish soap
If you don’t use cloth napkins, these can also double as casual dinner napkins

I sourced our reusable paper towels in Brunswick, Georgia, at a locally owned store, Dot & Army. Check out their unpaper towels online . They carry lots of other eco-friendly options as well.

BONUS: I love that these are trimmed in a rainbow of colors that add a little fun to the galley.

Runner up: beeswax wraps.

These have been all the rage as an eco-friendly item for the kitchen, and with good cause. I was a bit skeptical when I bought the Beeswax Wraps but quickly jumped on the bandwagon.

With a small fridge, a big concern is how much space a container occupies. The beeswax wraps adhere nicely to the shape of any fruit, veggie, or cheese, while efficiently using the room in the fridge.

kitchen bowl and cheese wrapped in bees wax wraps

Made of certified organic cotton (plastic and silicone free)
Washes easily with soap and cold water
Made in Vermont, USA

Reusable Beeswax Food Wraps in 3 Sizes (S,M,L)

Why Beeswax Wraps are Essential

They maximize space and minimize trash since you can reduce plastic bags
They clean easily (a little cold water and minimal dish soap if needed)
They fold up for easy storage when not in use (I keep them in a jar in the cabinet)

You can get the Beeswax Wraps here .

If you are planning your move aboard, start your sustainable journey now. The sooner you can learn what works for you and your crew, the better.

Why the VeggiChop is Essential

It’s easy to clean, especially compared to blenders and food processors
The convenience of a food processor with no sacrifice to power
It’s durable – I have been using it consistently for over a decade
You can also use it to chop nuts or make guacamole, salsa, and even pesto

How to Use the Chopper

Roughly chop your onion, celery, carrot, or bell pepper
Plop it in the container with the blades inserted
Put the lid on and pull the ring like you are cranking the dinghy! (Ok, not quite that hard.)

Pull more times for finely chopped veggies. Presto! Chopped in no time, and it’s completely man-powered.

Just recently, we took apart the top to oil the inner workings. There is minor fraying on the cord after ten years, but it is working great after oiling.

Check out the Chef’n VeggiChop here .

BONUS: If you are sensitive to onions, this is a lifesaver. Seal your onion while chopping, and keep those tears at bay!

Runner up: immersion blender.

A stick blender is excellent for soups, chili, hummus, and blending ice for smoothies or shakes. Most importantly, it does the work of a blender while fitting in a small boat galley.

This KitchenAid model breaks down into two 9-inch pieces for easy storage.



$95.87	$59.99	$169.95

KitchenAid 3-Speed Hand Blender with Accessories

Why an Immersion Blender is Essential

It’s effortless to clean compared to a full-size blender
It does take power (about 200 watts), but most things you are blending will only require 20-30 seconds
It is relatively small for a kitchen gadget (especially compared to regular blenders, Ninjas, etc.), which will allow you to store it conveniently for quick use

NOTE: I had an older version of the KitchenAid immersion blender, which lasted 15 years. I recently replaced it with the newer KitchenAid model above, and the quality is similar so far.

Some blenders are cordless with a 12V lithium battery, which I am curious to hear more about. If anyone has used the cordless version, please let me know your thoughts in the comments!

You can browse KitchenAid immersion blenders here .

Best Galley Small Appliance

Thermal cooker.

Like many boats out there, our oven is older and tends to put out as much heat as it retains. Anything that takes more than 20 minutes to cook can really heat up the galley.

Saves energy, approx. 80% on electricity or gas
Saves time by reducing stovetop cooking time to 10 - 15 min.
Perfect for picnics, boating, camping, travel, and more
Food stays warm for over 6 hours

Tayama Stainless Steel Thermal Cooker, 7 Quart

The thermal cooker reduced heat dramatically compared with the oven. It cooks with an insulated container by locking in heat once your food has come to a boil. It’s a good alternative to the stove when simmering beans or broth for hours.

With a thermal cooker, you are trading cooking time for the convenience of less heat. In the heat of the summer months, that’s a fair trade.

Some thermal cookers have a second inner pot allowing you to cook two things simultaneously. Make potatoes in the bottom and a casserole on top.

Things to Put in a Thermal Cooker

How to Use a Thermal Cooker

Sauté any veggies and bring your food (beans, soup, broth, etc.) to a boil in the large inner pot. If cooking a casserole, boil water only in the large pot.
Boil for 5-10 minutes.
Remove from the stove and insert the large pot into the insulated container. If cooking a casserole, prepare it in the small pot and place it over the large pot of boiling water in the insulated container.
Lock the lid and wait. Generally, the thermal cooker time is relative to a slow cooker.

NOTE: Don’t forget to use the boiled water for washing dishes.

Why a thermal cooker is essential.

It saves on propane and keeps the heat out of the boat
It serves as a cooking and baking appliance
Inner pots are stainless steel and clean up as quickly as any regular pot

We have this thermal cooker . For more on cooking with a thermal cooker, The Boat Galley has some great information.

BONUS: Experimenting is fun! We tried making banana bread in the second inner pot, which turned out delicious and gooey. It was moist due to being cooked with water instead of the oven’s dry heat. But if you are open to trying different textures, you won’t be disappointed in the taste.

Runner up: ice maker.

I’m ashamed to say I was against an ice maker when we became liveaboards. It didn’t seem like a smart trade-off for space. Obviously, I had not been cruising during the summer in the southeast.

If you have the space and the power, an ice maker is a huge morale booster for hot afternoons and happy hours.

Can produce 26 pounds of ice per day
Makes ice in less than 6 minutes
Can produce two different sizes of ice cubes

Frigidaire Counter Top Ice Maker, Stainless Steel

We opted for the Frigidaire, which has worked well with heavy use for over a year.

This model makes ice in under 10 minutes, making nine cubes per cycle. The specs show it draws around 200 watts when producing ice and a little more when it’s cooling ice in the basket.

Why an Ice Maker is Essential

For this last essential, I threw out most of the criteria. An ice maker can drain power, is sometimes hard to clean, and has just one purpose. But because having ice has been a daily treat for us, I had to include it on the list.

As we learn more about how to live with less on a boat, I find sometimes you just need something that makes you happy, even if it requires a little more time and energy. For our lifestyle, the ice maker is worth it!

There is now a newer version of this Frigidaire ice maker found here.

Deciding on Galley Kitchen Equipment

Defining your galley cooking style, what you like to eat, and how conservative you can be with resources will dictate your boat galley equipment. Everyone will be a little different because we all have our own priorities regarding how we cook and what we eat.

I hope this list has been helpful and given you a few ideas for items that will make cooking on a boat a little easier and more enjoyable as a liveaboard.

Want to learn more about cooking on a boat?

Read more on meal ideas, provisioning, and outfitting your boat galley on our guide.

Like this post? Save it on Pinterest for later.

Pin of 12 Boat Galley Accessories with images of boat galley kitchen and soup and muffins on stovetop.

Morgan, the founder of The Home That Roams, has been living nomadically for over five years. She began her journey traveling across the U.S. in a motorhome and cruising on a liveaboard sailing catamaran. Currently, she lives full-time in a travel trailer, sharing resources on RV living and boat life to help others downsize their lives and thrive in an alternative lifestyle.

Just stalked your whole site and love it. So informative ❤️ Thank you so much for posting and sharing

Thanks, Nakailla! I’m so glad you found it helpful 🙂 I love sharing about this lifestyle, but love it more when readers find it useful. Thanks again!

This has been SO helpful on putting together our list for what we need on board! Thank you so much for putting this together!

Hi Jaclyn! I’m so glad you found this helpful. There’s definitely a lot to think about for that first outfitting of the galley! Wishing you many delicious meals on board 🙂

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Umass amherst dining is no. 1 for college food — again.

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The Princeton Review's list of Best College Food was just released, and once again UMass Amherst is No. 1.

It's the eighth straight year the school has topped the list.

"Whenever my friends come up and visit they love UMass dining. They were like, 'I don't know how you have all these things,'" junior Kaylin Rutkowski said.

"There's just so many different options every single day. You don't get bored," junior Sophia Roselli said.

For Executive Chef Bob Bankert, it isn't just about giving students endless options. It's about giving them a taste of home.

"We love to feature world cuisines all over campus. On any given day there could be 12 different cuisines featured," Bankert said. "We have a really diverse student body that comes from all over the world."

Whether it's the huevos rancheros or the omelet station, the goal is to serve fresh, nutritious food, seven days a week, and keep the tens of thousands of students they serve coming back for more.

"It's exciting to get it every year for sure, but we're very humble about it," Bankert said. "At the end of the day, we just want to cook really good food. That's what it's all about."

At Lime & Cilantro, a chef’s masterful take on Latin food

Chef danny chavez offers his most personal cooking yet in a spare but stylish newcomer in silver spring..

The empanada alone makes you wonder who the artist is.

The fluted pastry resembles a little flying saucer, with a raised dome hiding shredded chicken. Concentric rings of green, orange and red tempt diners to dip their forks in and guess the sauces: chimichurri, chipotle aioli and guajillo oil, respectively. The empanada exudes a lot of style, and delivers enormous pleasure, for what you figured would be a quick bite.

Did I mention the creation is $11?

Like octopus, hummus has gone mainstream on restaurant menus. But Lime & Cilantro, a Silver Spring newcomer from chef Danny Chavez, is the only source I know to offer hummus starring fresh corn in whipped chickpeas. The lush spread, sprinkled with queso fresco, tastes both familiar and fresh. Half the hummus, extra-creamy with confit garlic, is bordered with roasted corn; the rest of the circle is finished with chile oil. Forget pita bread. A native of El Salvador, Chavez takes the time to make his own potato chips for conveying dip to lips.

The last time I had the chef’s food I was on Capitol Hill eating at Art and Soul , a hotel restaurant whose then-forgettable (but recently refreshed) dining room served some of the most skillful plates in the city. One marvel among many: beef tartare reimagined as a pink bar of minced raw wagyu tweaked with muhammara, paved with flowers and herbs and flanked with scrolls of shaved cucumber. Two years ago, Chavez, now 36, told me he was dreaming up new ideas at home, aiming to open a place of his own. His fantasy became a reality on Mother’s Day — one of the busiest holidays of the year — with plenty of toast-worthy food.

Before launch, Chavez canvassed the area and asked locals what they wanted. Potential customers shared wishes for something affordable, “not too fancy” and “food they could understand,” says the chef.

For the first time in his career, Chavez is showcasing the food of his youth and the dishes his grandmother and mother taught him, albeit contemporary versions thereof. “I’m bringing a modern twist on El Salvador,” he says, and multiple lunches and dinners at Lime & Cilantro confirm. As at Art and Soul, the chef likes to insert “wow” moments — some obvious to the eye, others detected by the tongue — into his food.

The best new restaurants in the D.C. area

A star among the handful of tacos is al pastor tweaked with fermented pineapple and aioli zapped with gochujang. Mexico, meet Korea. The supple yellow tortillas also wrap around crisp nuggets of fried sea bass with shaved pickled cabbage, and grilled broccolini and meaty wild mushrooms. The vegetarian taco is further packed with tangy crumbled goat cheese and fried pinto beans infused with garlic, onion and bay leaf.

The tortas — cubed chicken with caramelized onions, mortadella with refried beans — are strapping and satisfying, if sloppy to eat. The moment you sink your teeth into the mitt of toasted bread, out slip any buttery avocado, creamy aioli and melted mozzarella. The tortas are messes, yet mighty good. (The mortadella sandwich is a youthful memory for the chef, who made it an after-school routine back in El Salvador. I figure he raced rather than dawdled home.) Thoughtfully, the tables are all stocked with baskets of napkins, plus utensils and salt and pepper.

Chavez says he sometimes creates dishes by asking himself how he can make something familiar better. Take the glossy marinated short ribs. They benefit from a mole whose many ingredients read like the glossary of a Mexican cookbook and include more fried plantain than chocolate for subtle sweetness. The entree’s companion piece is nutty wild rice, a more healthful side than white rice. Skin-on fish splays over halved cherry tomatoes and quinoa, a salad invigorated with chipotle vinaigrette.

“Maria’s” tamales pay tribute to the chef’s mother, who makes the dish for the restaurant. The bundles come in two flavors — summery corn and chicken tinted with tomato — served as a duo on one plate. Part of the cook’s secret to success: using the liquid from the poached chicken to make the masa dough. “My mom’s tamales,” says the young man who drops them off and introduces the rings of tomato sauce and bright lime crema emanating from the centerpieces. The guide, William Rodriguez, helps his brother out as manager.

The service is by turns proud and relaxed. You might get pinot noir when you’ve asked for a glass of cabernet sauvignon, but a mere query about salsa yields a housemade sauce the color of a sunset with a sting that lingers in the throat. I love the dance of chipotle and habanero. And I’ve never walked in the storefront without someone calling out cheerfully from behind the rear counter. Keep Lime & Cilantro in mind for brunch, when the goods include pork-filled pupusas topped with poached eggs, jiggly as Jell-O.

The chef didn’t have a big budget for the interior, a project he relinquished to his fiancée, Sarah Reinecke. A hairstylist who doubles as a server, she did a sweet job of arranging collections of wooden spoons and woven baskets on walls that are half white and half sage. The look, acquired with the help of greenery and Goodwill, is a calming contrast to the vivid cooking. Indeed, the only false note throughout my exploration was a salad of tomatoes and diced watermelon that tasted past its prime.

Squeezed between a veterinary center and an Ethiopian eatery, Lime & Cilantro is yet another reason to take meals in the area, where the fresh faces include Taqueria Sabor Mixteco , a Oaxacan specialist, and District Bistro , which serves American comfort food. When it comes to inviting and fair-priced, the more the merrier.

Last visit, I overheard a server explaining the menu to some first-time customers. “We have high ambitions here,” she said. Sure enough, though Chavez is focused on Silver Spring, he shares that he’d like to open a second place down the road, possibly in Virginia.

Let’s hope another show gets mounted. Neighborhoods taste better with Lime & Cilantro.

Lime & Cilantro

1909 Seminary Rd., Silver Spring. 443-288-1234. limecilantro.com . Open for inside dining, delivery and takeout from 7 a.m. to 9 p.m. Tuesday through Thursday, 7 a.m. to 10 p.m. Friday, 9 a.m. to 10 p.m. Saturday and 9 a.m. to 8 p.m. Sunday. Prices : Lunch and dinner appetizers $9 to $14, sandwiches and main courses $12 to $28. Sound check : 64 decibels/Conversation is easy. Accessibility: No barriers to entry and the tables are separated by pools of space, but the restrooms are small and do not have grab bars.

Best Food For Boating – 6 Easy Recipes!

Like an accessory or an outfit, food can be cooked to fit the occasion. Not everyone has the time or resources to prepare a five-course meal all the time, and this rule definitely applies to sailors. Still, just because you’re out on the open water with limited resources doesn’t mean your taste buds should have to suffer. Below is some of the best food for boating , and their easy-to-prepare recipes.

Table of Contents

1#. TURKEY ROLL-UPS

Want to celebrate Thanksgiving all year long?

If so, these turkey roll-ups have it all–with turkey, cream cheese, and cranberry sauce, you can expect every bite to be packed with flavor.

Check cookware for boats

All you need is:

Ingredients:

8 ounces of cream cheese (softened)
1/4 cup of cranberry sauce
8 flour tortillas
half a head of romaine lettuce torn into 4-inch pieces
16 slices of deli turkey
16 slices of Swiss or Harvati cheese along with two sliced tomatoes.

Directions:

Once you’ve gathered your ingredients, the entire process will only take about thirty minutes before you can actually sit down and begin eating. For a quick, flavorful meal, turkey roll-ups are definitely the way to go.

2#. CHOPPED SALAD IN JARS

If you’re in the mood for something a bit healthier, the chopped salad in jars is both tasty and extremely convenient while boating. Unlike regular salads that are prepared in bowls, this one has very little chance of tipping over or spilling. The jar not only keeps it safe but also portable–wherever you go, your salad can go too. For anybody who likes their salads to not only be tasty but also presentable, the jar tends to give it a pleasant appearance as well.

There’s no exact recipe for making this one, and you can chop up whatever vegetables you have on hand. To save it for later, all you have to do is place the lid on the jar and close it. One little tip to add here is that if you plan on making this simple meal during the summer, chopped veggie salads will hold up better than lettuce-based ones under the hot sun, and a thin vinaigrette dressing will do much better than heavier salad dressings too.

3#. CUBAN SANDWICH

Craving a Cuban sandwich but just don’t have the time to make one? Or maybe you’re looking for more of a snack and less of a meal? Well, this Cuban sandwich works in both cases. The recipe is incredibly simple to remember: all you need are

some toothpicks
dill pickles

Just cut the pickles, ham, and cheese into bite-sized pieces and slide them on the sticks and that’s it–easy as pie. If you know you’re going to have multiple people around, these little Cuban sandwiches serve as a great appetizer as well.

4#. BLT SLIDERS

It doesn’t matter where you are or what you’re doing–BLT sliders are always an essential part of any meal. These tasty treats are both easy to make and universally delicious. Here’s what you need:

some good-quality bacon
a package of Hawaiian rolls
heirloom tomatoes that are relatively small
3 tablespoons of mayo
chopped up basil and just a squeeze of lemon.

Once you’ve assembled your ingredients, it’s as simple as cooking up the bacon and spreading your ingredients onto each roll. For best results, combining the mayo, lemon, and basil into one mixture makes it easier to apply on the sliders. In the summer, when the sun is blazing and the drinks are cold, this bite-sized meal is particularly appetizing.

5#. SAUSAGE EGG BOATS

What about breakfast though? After all, there’s got to be some boat-themed cuisines for the most important meal of the day, right? There is–sausage egg boats are the perfect way to start your day. The requirements for this one are:

4 sourdough baguettes
1 (7 ounces) package of Jones All Natural Golden Spicy Pork Links
3 green onions sliced thinly
half a cup of heavy cream or fat-free half-and-half
8 ounces of grated pepper jack cheese.

Once you’ve prepared the sausage and chopped it into smaller pieces, you’ll want to mix the other ingredients in a bowl–starting with the eggs and cream–before adding it all in. In order to gain the boat shape of the bread, you’ll want to cut out the center of each baguette before pouring in the mixture and baking them for 25 minutes. After everything, you can expect about thirty minutes to prepare and cook this meal–which, considering the delicious payoff, isn’t bad at all.

6#. ZUCCHINI PIZZA BOATS

Following the “boat” theme, this next food is not only mouthwatering but also a healthier alternative to pizza. Just keep in mind that this recipe leaves you with about 6 servings, so it’s unlikely you’ll be able to eat it all yourself. First off, here’s what you need:

6 small zucchini
a minced clove of garlic
a tablespoon of olive oil
one cup of marinara sauce
6 ounces of shredded mozzarella cheese
1/3 of finely shredded Parmesan cheese
half a cup of mini pepperoni slices
Two tablespoons of freshly chopped oregano.

Like the baguettes, the zucchini will have to be cut in half before you begin adding the marinara and mozzarella cheese. Keep in mind–not all these toppings have to be added to the dish. If you hate pepperoni and prefer sausage, feel free to substitute. Once you’ve added everything into the zucchini though, they have to bake for about 12-18 minutes. Despite the somewhat lengthier ingredient list though, this meal is hardly complicated and only takes about thirty minutes to prepare.

In Conclusion

Sailing, while incredibly fun and challenging, can sometimes come at the expense of good food as a result of limited resources. The truth is, however, your taste buds and stomach do not have to suffer–these six recipes above are perfect to prepare on the water. Some, like the Cuban sandwich or chopped salad in a cup, could probably be prepared in five minutes, while the zucchini pizza and sausage egg boats may require a little more concentration. Either way, you can expect to be pleasantly surprised with how each item on this list ends up turning out.

Want More Recipes?

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Do you know other tasty food to add to this list? If so, you are welcome to share them in the comment below.

Daniella has been passionate about travel, the sea, and nature for many years. As a child, she frequently traveled throughout the Mediterranean and continued with her journeys throughout her adult life.

Her experiences have created the desire within her to share her love for traveling with other passionate and adventurers who want to discover beautiful horizons and new cultures.

4 thoughts on “Best Food For Boating – 6 Easy Recipes!”

Hello Daniella I couldn’t help but smile as I read your post. As winter looms here in China I will fly back home to Australia and enjoy a summer of sun swimming surfing and sailing.I too am so at home with the ocean. I will send this post to my sailing mates to make their mouths water and hopefully, put some of these ingredients in the yachts fridge.We always eat healthy along with too many beers but variety and simplicity is the spice of life. If you ever go to Australia let me know you will be more than welcome to sail with us and the dolphins and whales on the many yachts In the Coffs Harbour mariner. I have never been to the Meditteranean, but I will no doubt. On the bucket list mate. Paul

Wow! Australia, so beautiful country! Sailing there must be exciting:) Yes, I totally agree that simple things in life are what make us very happy! Thank you for the invitation and for sharing this article with your mates, I really appreciate! You are also welcome to sail with us along the Mediterranean, more precisely in Israel (Hertseliya Marina)

Thank you again for the comment and wish you a beautiful day!

Man, them turkey rollups look so good. The combination of cream cheese and turkey will go down a treat. Also important to get your nutrition in check on the boat and I like the way you put the salad in there as well. One thing about your post is the food actually gets more and more yummy the further you go down the page.

I gotta say the burger is my favourite, what is yours?

Yes, the turkey roll-up looks good but they are also delicious! The sea opens the appetite, so it is always great to have something healthy and tasty, ready to eat!

To be honest, I love healthy food so my favorite dish is the salad, but I never overlook the turkey roll-up:)

Thank you for the comment and wish you a fantastic day!

FritoLay Just Brought Back the ‘Best Chip It’s Ever Made’, According to a Food Editor

Ryan Gosling loves them, too.

Courtney Kassel is a Brooklyn-based writer and recipe developer with over five years of experience writing and producing food content for various media outlets including Food Network, Food52, Paper Magazine, and more. She is driven by the idea of making the most of every meal, snack, and every bite in between. This means staying on the lookout for new trends and product releases, constantly cooking and experimenting in the kitchen, and spending way too much time on TikTok for "work." In her spare time, she also writes Sifted, a newsletter of recipe recommendations and general food musings.

Frito-Lay/Allrecipes

If you know me, you know that I take snacking very seriously. And there's one snack that has eluded me for years. I went to college—ahem, university—up in Canada , where I was first introduced to what would become my all-time favorite chip flavor. It's consistently ranked the number one Ruffles chip flavor in Canada, and despite its mass popularity up North, is frustratingly hard to come by in the United States.

After spotting a "dupe" of sorts at Aldi back in June , I got a glimmer of hope, only to have it dashed when I learned they're a seasonal product for the store. Well, now I'm in full-blown celebration mode because FritoLay just announced the O.G. Ruffles All Dressed flavor chips are back.

FritoLay Brings Back Ruffles All Dressed

To ring in fall, aka "cozy season", FritoLay is bringing back Ruffles All Dressed. Starting this week, Ruffles All Dressed are available on American soil (and American grocery store shelves) once again. And I'm not the only one celebrating; according to a press release the flavor was "highly requested" by fans. Here's why.

If you like any of the tangy, vinegar-based chip flavors like BBQ, Salt and Vinegar, Sour Cream and Onion, Pickle or even Ketchup chips (another Canadian favorite), these are a must-try. I'm not exaggerating when I call this the best chip FritoLay has ever made—it's not a gimmick, it's just good.

All Dressed is not just a name—these chips literally get "dressed" with all the flavors. Well, really just four popular flavors: ketchup, BBQ, sour cream and onion, and salt and vinegar. The resulting flavor is pleasantly mouth-puckering, tangy and sweet, with subtly smoky and garlicky notes. In short—they're irresistible and impossible to stop eating.

I suspect I will not be the only one excited about this release. After being introduced to Americans’ hearts and stomachs in 2015, the chips sadly left shelves in 2021. Since then, there have been many calls for their return on social media and even entire Reddit threads dedicated to tracking them down stateside. Heck, even Ryan Gosling loves All Dressed chips. What more do you need to know?!

Ruffles All Dressed are available now alongside Lay’s newest flavor, Kettle Cooked Cajun Spice . You can find Ruffles All Dressed nationwide on grocery store shelves and on snacks.com , but they're only here for a limited time so stock up quickly (before I clear the shelves!)

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The Best Food Storage Containers That Aren’t Tupperware, According to Eater Editors

The storied 70-year-old brand is going bankrupt, but luckily we have loads of other party-worthy alternatives

If you buy something from an Eater link, Vox Media may earn a commission. See our ethics policy .

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Share All sharing options for: The Best Food Storage Containers That Aren’t Tupperware, According to Eater Editors

The inside of a refrigerator stacked with different food storage containers.

Hear that sound? No, it’s not the burp of locked-in freshness. It’s Tupperware, the storied American MLM company and food storage brand, announcing its intent to file for bankruptcy . While there’s currently no plan to halt production — the brand has asked for court approval to continue operations while it morphs “into a digital-first, technology-led company” — it definitely seems that part of the “macroeconomic challenges” it has been facing include an influx of new, better, more readily available competition. When Tupperware debuted 70-some years ago, an easily washable, heatable storage container for food was a revelation. Today there are infinite, arguably better options to keep and reheat leftovers. With Tupperware Parties most certainly now a thing of the past, we asked Eater staffers to share their go-to food storage solutions. Here are some of their favorites.

Ikea 365+ Food Storage Containers

Eater LA reporter Rebecca Roland is a fan of Ikea’s a-la-carte collections. “While most other food storage systems come in sets, Ikea’s vessels are mostly sold by the piece, which offers the opportunity to buy 10, 20-ounce soup containers if need be, or none at all,” she says. “Both the snap-on lids and the press-in wood varietals are vacuum-sealed and very good at keeping food fresh. The tiny six-ounce containers tend to be my favorite for leftover sauces or mirepoix. As always, glass is the way to go — it stacks better, and won’t hold on to food scents.”

Ikea 365+ 6-ounce Food Container with Lid, 3 Pack

Prices taken at time of publishing.

Big Bee Little Bee

Like most people, special projects director Lesley Suter struggles with storing and finding a bunch of mismatched lids. “It’s why I was so easily persuaded to buy these silicone clamshell containers from Big Bee Little Bee,” Suter says. “They open fully flat, which is key for fitting in the dishwasher, are easier to load food in and out of than zipper-style silicone bags, and, most importantly, come with the lid attached. They aren’t quite as leak proof as some other options out there, but they are definitely a new staple in my fridge.

Big Bee, Little Bee Softshell Food Container

$15 at Big Bee, Little Bee
$15 at Amazon

“A few years ago I asked for only one thing for Christmas,” says special projects director Lesley Suter. “The opportunity to throw out every piece of mismatched jars and deli cups and replace it with one, huge, Costco-size pack of Snapware. I like the fact the containers are glass, which makes me feel less squidgey about leaking microplastics when reheating, and as the name implies, the lids go on securely with a very satisfying ‘snap.’”

A set of glass containers with plastic lids.

Snapware Total Solutions 10-Piece Glass Storage Set

$20 at Walmart
$33 at Amazon

Rubbermaid Brilliance Container

“Years ago, my sister-in-law gave me some food inside a Rubbermaid Brilliance container and it’s still the storage container I reach for first,” says Eater’s deputy editor, Monica Burton. “The lid makes a perfect seal that’s further secured with clips that click satisfyingly into place. The rectangular shape allows it to hold all manner of items, including slices of pizza or cake as well as soupier substances, and the sturdy plastic has never warped in the dishwasher. For all of these reasons I have never returned it to its rightful owner, though, I admit, it would make sense to buy myself a few more. The glass version looks just as functional, if heavier.”

Rubbermaid Brilliance Food Storage Container

$14 at Amazon

Rubbermaid Brilliance Glass Storage Container Set

$40 at Amazon

Ziploc Bags

Eater Dallas editor Courtney Smith eschews most hard-sided containers altogether and prefers regular old Ziploc storage bags instead. “They’re great for anything that is malleable and for when you need to make room in the fridge,” she says.

Ziploc Slider Gallon Bags, 68 count

$10 at Target
$10 at Amazon

Deli Containers

Eater staff reporter Amy McCarthy goes the way of The Bear and opts for standard, restaurant-style deli containers. “I need something I’m not going to feel too guilty about throwing away when I inevitably forget it in the fridge,” she says. Yes, chef.

50 fruit-filled plastic storage containers.

Freshware Food Storage Contaiers, 50 Piece

$16 at Amazon

Stasher Bags

“I’ve been using the same set of Stasher snack bags since 2018,” says Kaitlin Bray, Eater’s director of audience development. “While I’ve flirted with other reusable containers in the last six years, I haven’t found anything nearly as durable or lightweight. The silicone bags are not cheap, but I be snag a set of the sandwich-size bags whenever they are on sale.”

Stasher Silicone Food Grade Reusable Storage Bag

$18 at Amazon

Mepal Lidded Nesting Bowls

One of the nice things about Tupperware is the array of colors. Editor in chief Stephanie Wu has found something just as cute in a set of lidded nesting bowls. “These bowls, which come with matching lids, are freezable, microwaveable, dishwasher safe, and leakproof,” she says. “Plus, they’re stylish enough to double as serving bowls, and they nest easily when not in use.”

Mepal Microwavable Nested Storage Bowls

Mepal’s microwavable nested storage bowls are quite the talent. Use them to heat up and serve dinner, then store leftovers in the fridge or freezer. After you’re done, stick them in the dishwasher, then nest or stack them for compact storage.

$77 at Foo52

Cliik Containers

Eater New York reporter Emma Orlow stocked up on the cute, stackable Cliik contaniers few months ago and has been generally impressed. The jar-like containers come in a variety of oblong sizes and colors, are made with “ultra-durable, BPA-free Tritan® plastic,” according to the brand, and feature universal lids that magnetically stack.

three stacked clear food containers with orange lids.

Cliik Container 3 Pack

$49 at Cliik

OXO Good Grips Storage Containers

“I swear by OXO’s Pop food storage containers, which are littered all over my house and pantry in varying sizes,” says executive editor Erin DeJesus, “though the majority of them are in the 1.1-quart ‘small’ size, which currently contain everything from couscous to a variety of dog treats. The bigger ones are great for dry-goods storage — rice, flour, sugar, the basics — and they’re also hardy enough for popping open and shut multiple times a day when necessary. See: those dog treats.”

OXO good grips containers filled with foods.

OXO Good Grips POP Containers

$45 at Bed Bath & Beyond
$33 at Target

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Recalls, Market Withdrawals, & Safety Alerts

HP Hood LLC Recalls Select Units of 96 oz Refrigerated Lactaid Milk Due to Possible Almond Allergen

COMPANY ANNOUNCEMENT

When a company announces a recall, market withdrawal, or safety alert, the FDA posts the company's announcement as a public service. FDA does not endorse either the product or the company.

Company Announcement

Lynnfield, MA (September 19, 2024) – HP Hood LLC is recalling five SKUs of 96 oz containers of LACTAID Milk because the product may contain trace amounts of almond, which is not listed on the label. People who have an allergy or severe sensitivity to almonds may run the risk of serious or life-threatening allergic reaction if they consume these products.

No illnesses have been reported to date.

The affected 96 oz containers of LACTAID Milk were shipped to retailers and wholesalers from 09/05/24 - 09/18/24 located in AL, CO, CT, FL, GA, IA, IL, IN, KS, KY, LA, MD, MI, MN, MO, MS, NC, NE, NJ, NY, OH, OK, PA, TX, VA, WI, and WY.

The recall applies to a limited number of 96 oz. plastic containers of refrigerated LACTAID Milk with the code 51-4109 P2 and the Best By Date listed in the chart below. The code and Best By Date can be found in the center-top area of the container, as pictured in the image below. This recall applies to only those products that contain the code 51-4109 P2 and the Best By Date specified in the chart below.

Accompanying this release is a photo of the affected product and stamped information on the carton.

This issue was discovered as a result of routine maintenance programs which revealed the potential for trace amounts of almond.

Consumers who purchased the product may return it to the retail location where the purchase was made for a full refund or exchange, or call Hood Consumer Affairs at 800-242-2423 Monday through Friday from 9 AM ET to 5:00 PM ET.

This voluntary recall is being initiated with the knowledge of the US Food and Drug Administration.


96 oz Lactaid Whole Milk	0 41383 09073 8	NOV 22 24 NOV 23 24 NOV 25 24 NOV 26 24 NOV 27 24 NOV 28 24 DEC 02 24 DEC 03 24 DEC 04 24	51-4109 P2
96 oz Lactaid 2% Milk	0 41383 09072 1	NOV 23 24 NOV 24 24 NOV 28 24 NOV 29 24 NOV 30 24 DEC 01 24 DEC 04 24	51-4109 P2
96oz Lactaid 1% Milk	0 41383 09071 4	NOV 24 24 NOV 25 24 DEC 05 24	51-4109 P2
96oz Lactaid Fat Free Milk	0 41383 09070 7	NOV 24 24 NOV 25 24	51-4109 P2
96oz Lactaid 2% Calcium Enriched Milk	0 41383 15567 3	DEC 01 24	51-4109 P2

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13 Simple Meal Ideas for Your Sailing Holiday
Delicious and Easy Meals to Cook on a Sailboat
Easy Sailboat Meals for Cooking Onboard
The Best Meals & Snacks for a Boat Day
13 Simple Meal Ideas for Your Sailing Holiday
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VIDEO

Is This the Best Sailboat to Live Aboard? 43' Shucker Motor Sailor (Full Tour)
They Eat Like the Astronauts: FOOD
Scary shallow entry to marina and getting Land-sick! Yikes. (Ep. 9)
We Need to Talk About YouTube Sailing Channels (Drama Queens & Clowns) Real-time Ep 374
Sailboat Shopping
Sailing DIY: Repairing Our Sailboat Dodger

COMMENTS

The Ultimate List Of Food For Boats 50+ Ideas For Lunch, Dinner, and
Find out what food to bring on a boat, from snacks to meals, that are easy, mess-free, and delicious. Get tips on how to pick the best food for boats, what to grill, and what to pack besides food.
17 Boat-Friendly Food Ideas
Find out what foods to bring on a boat trip or a yacht party that are easy to pack, eat and enjoy. Learn about the best boat snacks, such as pasta salad, trail mix, lemonade popsicles and more.
10 Great Make-Ahead Meals for Boaters
Learn how to prepare delicious and easy meals in advance for your boat trips. Find recipes for jambalaya, spaghetti, chili, enchiladas, stew and more.
Dinner on a Boat Ideas
Find easy and delicious recipes for appetizers, side dishes, and main courses to enjoy on your boat trip. From seafood pasta and shrimp tacos to sardines on toast and walking tacos, these dishes are perfect for entertaining on the water.
7 Easy and Versatile Meals on a Boat
Learn how to cook delicious and flexible dishes on a sailboat with these recipes for curry, stir fry, spaghetti, pizza, and more. Find tips for balancing fresh, canned, and dried foods, water conservation, and meal prep in a small space.
86 Boat Food Ideas: Your Ultimate Guide to Nautical Nutrition
Find out what foods to bring on a boat trip, what to avoid, and how to keep them dry and fresh. Get inspired by 86 boat food ideas for snacks, meals, and parties, with tips for dehydration, sea sickness, and cooking on a boat.
Meals To Cook On A Boat
In a large frying pan (or wok) heat the oil and then fry the garlic, onion, and green pepper for approximately 2 minutes until softened, then add the rice, stir gently together then add saffron, and salt & pepper to taste. Stir. Add the fish, squid, tomatoes and water (fish stock) Stir.
Best Recipes for a Day on the Boat
Find easy and delicious recipes for your boat trip, from brunch to dinner, with tropical and sea-inspired flavors. Learn how to make huevos rancheros, Belgian waffles, seafood pasta, Cuban sandwiches and more with microwave, electric or stove.
Recipes
Find over 800 boat-friendly recipes for various dietary and equipment restrictions, grilling, thermal cooking, make-ahead meals and more. Whether you have a stove, an oven, a fridge or none of these, you can enjoy easy and delicious meals on your cruising adventures.
Guide to Cooking on a Boat: 6 Steps to Good Meals
6 Steps to Good Meals on a Boat. There are a few things that make preparing meals on a boat more challenging. Small prep and cooking area. Limited access to ingredients. Limited and inconvenient storage. Movement of the boat. Living off-grid with limited resources.
20 Easy Wrap Recipes
Find out why wraps are one of the best food ideas for a meal on a boat, a float trip on a river, or a beach picnic. Explore 20 globally-inspired wrap recipes with fillings like antipasto, paneer, Thai chicken, and more.
Sailing recipes perfect for cooking aboard a yacht
Heat oil in a large heavy-based ovenproof saucepan over medium-high heat. Cook the beef for 10-12 minutes or until well-browned all over. Set aside. Reduce heat to medium. Add eschalot and stir for 5 minutes or until softened in the same pan. Add garlic and ginger and stir for 1 minute or until fragrant.
12 Best Food And Snacks To Bring Sailing
4) Dried oatmeal. Dried oatmeal is cheap to buy, easy to store, and easy to prepare. It can be made by boiling water, fresh milk, long-life milk, or water with powder milk in and is a highly nutritious breakfast. It can be eaten at any time, of course, and is very easy to bring flavor too. Honey or jams that have been preserved will last for ...
Best Food To Eat On A Boat
1. In a slow cooker, put the olive oil and cook the onion first. When the onion is golden add the tomatoes, beef, potatoes, apricots, cumin, cayenne, cinnamon, salt, pepper, and 3/4 cup hot water. 2. Cover the cooker and cook on high heat until boiling, then cook on small heat for 6 to 7 hours.
10 Simple Meals Ideas for Your Sailing Holiday in 2024
In a large bowl, mix together the tuna, parsley, chives and drained lentils. In a small bowl or measuring cup, whisk together the lemon juice, vinegar, mustard, remaining garlic clove and salt and pepper. Whisk in the olive oil and 2 tablespoons of the broth from the lentils. Toss with the tuna and lentils, and serve.
Sailing Food Ideas
Learn how to plan and prepare nutritious and delicious meals for your sailing trip with limited ingredients and equipment. Find daily and weekly menus, tips for keeping food fresh, and a shopping list for the whole trip.
Boat Snack Ideas: 25 Easy Foods To Bring On A Boat
Find out how to prepare simple, tasty, and picky eater approved snacks for your boating fun. From cold fruit and watermelon jerky to chicken tenders and popcorn, these boat snacks are portable, portable, and delicious.
No Refrigeration Meals
Learn how to plan and cook four days of meals without refrigeration, using canned and dried ingredients, boxed milk and eggs, and fresh vegetables. Find recipes for tacos, chicken, pasta, chili, and more.
Best Dishes for Sailboats: Galley Dinnerware Plates
Learn about different materials and options for galleyware, from stainless steel to plastic to wood. Find out the pros and cons of each type of dish, bowl, mug, and glass for boat life.
65 Easy Boating Snacks & Food Ideas for Fun Summer Days
Find recipes for finger foods, sandwiches, dips, cookies, and more that are perfect for boating. These snacks are easy, refreshing, and delicious for kids and adults.
27 Delicious Boat Food Ideas to Keep You Energized
Find easy, healthy, and delicious recipes for salads, sandwiches, wraps, finger foods, snacks, and desserts to enjoy on a boat trip. Instacart delivers the ingredients to your door so you can pack a cooler effortlessly.
Sailboat Galley Equipment List: Essentials for Meals Onboard
This web page offers tips and recommendations for cooking in a small boat kitchen, but does not mention galley gear. Galley gear is a term for equipment used on ships or boats, such as anchors, ropes, or sails.
UMass Amherst dining is No. 1 for college food
The Princeton Review's list of Best College Food was just released, and once again UMass Amherst is No. 1. It's the eighth straight year the school has topped the list.
At Lime & Cilantro, a chef's masterful take on Latin food
The fluted pastry resembles a little flying saucer, with a raised dome hiding shredded chicken. Concentric rings of green, orange and red tempt diners to dip their forks in and guess the sauces ...
Best Food For Boating
Enjoy delicious and convenient meals on the water with these six recipes, from turkey roll-ups to zucchini pizza boats. Learn how to prepare them with simple ingredients and cookware for boats.
FritoLay Just Brought Back the 'Best Chip It's Ever ...
Courtney Kassel is a Brooklyn-based writer and recipe developer with over five years of experience writing and producing food content for various media outlets including Food Network, Food52, Paper Magazine, and more. She is driven by the idea of making the most of every meal, snack, and every bite in between.
The Best Food Storage Containers, According to Eater Editors
Ikea 365+ Food Storage Containers. Eater LA reporter Rebecca Roland is a fan of Ikea's a-la-carte collections. "While most other food storage systems come in sets, Ikea's vessels are mostly ...
HP Hood LLC Recalls Select Units of 96 oz Refrigerated Lactaid Milk Due
Production Date . Release Date . Product Name . Expiration Date . 96 oz Lactaid Whole Milk: 0 41383 09073 8: NOV 22 24 NOV 23 24 NOV 25 24 NOV 26 24 NOV 27 24

The Ultimate List Of Food For Boats 50+ Ideas For Lunch, Dinner, and Snacks

What Food Should I Bring On A Boat? Here’s How To Pick The Best Food For Boats

What Snacks Should I Bring On A Boat (20+ Boat Snacks)

Snacks For Boating

More Food For Boats – Dinners and Lunches

BBQing on a Boat

Even More Food For Boats — Breakfast Ideas

Vegetarian Boat Food

Items To Pack Besides Food For Boats

About Kristen

Reader Interactions

Dive into Delight With These 11 Delectable Seafood Thanksgiving Dishes

These 2023 Thanksgiving Parade Bingo Cards Are The Best Free Family Activity

What to Serve with Scalloped Potatoes: 31 Perfect Pairings

We Answer Can You Freeze Lard And 7 Other FAQs About This Rendered Fat

What to Serve with Shrimp Scampi: 31+ Delectable Side Pairings

What to Serve with Spinach Ravioli: 20 + Delicious Side Dish Options to Complete Your Meal

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17 Boat-Friendly Food Ideas | Best Boat Snacks for Adults

Best Boat Friendly Foods

Good Boat Food Ideas

1. Pasta salad

2. Sandwich wraps

3. Cold fruit

4. Pigs in a blanket

Best Boat Snacks

5. Trail mix

7. Lemonade fruit popsicles

Boat Party Food Ideas

9. Frozen grapes

10. Veggie skewers & dip

11. Chips & salsa

13. Cookies

Food to Take on a Pontoon Boat

14. Hot dogs

15. Walking tacos

16. No-bake energy bites

17. Granola bars

Wrapping Up Snack Ideas for Boating

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86 Boat Food Ideas

Foods to eat in moderation for dehydration:

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