Food on the Road


We have had MANY people ask about our eating habits now that we are in the RV full-time. And because I LOVE food more than the average person…I thought I would go into detail about it :)

Going Smaller
The fridge is small. It’s 6 cu. sq. ft. as opposed to our apt. fridge which was 18. However, I really enjoy it. It forces me to only buy what we need, and because we’re buying less at one time, not as many things go bad before we can eat them. I am able to fit a lot of things in there. The freezer is just enough for some frozen fruit, ice cream, and chocolate…but not big enough for a large frozen pizza.

My pantry is actually larger than I’ve had before. I love it. I have it organized and labeled so we can find things easily. We have sufficient cupboard space for plates, cups, etc. and also for the pots, pans, food processor, blender, toaster, etc. I was amazed at how much we could fit in there. We downsized our kitchen gadgets considerably, but when you only keep what you use everyday, it’s quite easy.

I love that everything is within reaching distance. I would go crazy in a large kitchen where I actually had to walk several steps to put something in the sink! It makes cleanup easier as well.

What Do You Eat?
Our meals have not changed a great deal. I still have a fully functional kitchen. I’m not cooking over a campfire every night :) Bella and I are vegetarians and Matt is a meat-eater. I try to keep some sliced turkey on hand for his sandwiches…but other than that, he eats vegetarian at home. We make a lot of sandwiches because they are quick and easy. Some favorites are hummus and avocado, almond butter and jelly, and grilled cheese. Salads are always nice and refreshing. I love making big, meal-sized salads with all the fixins so it fills you up. Soba noodles are also a common meal…either with red sauce or my favorite cilantro lime sauce (see photo above). When we want something fast and cheap…eggs are great! As is scrambled tofu and toast. We do occasionally have some boxed meals…organic mac and cheese or cous cous with fresh veggies…but I try to stick to whole foods whenever possible. When it cools off a bit, I will start making soups again. I love making curries, bean soups, potato soups, etc and pairing it with some crusty bread and good salad. Yum! The crock pot is my friend.

Here are some of the staples that I have on hand right now:

  • Whole wheat bread
  • Cheese
  • Earth Balance
  • Homemade Hummus (see recipe below)
  • Romaine Lettuce
  • Cucumbers
  • Tomatoes (heirloom…from the Farmer’s Market, yum!)
  • Vanilla Soy Coffee Creamer
  • Almond Milk
  • Almond Butter
  • Eggs
  • Tofu
  • Cereal
  • Oatmeal
  • Blue Corn Chips
  • Bananas
  • Apples
  • Black Beans
  • Garbanzo Beans
  • Watermelon
  • Popcorn (we pop it on the stove)
  • Other condiments, raw baking supplies, canned goods, etc.

We eat hummus nearly everyday…for sandwiches, dip, you name it. Here is the BEST hummus recipe I’ve ever found:

Creamy Hummus
Vive Le Vegan by Dreena Burton

2 cups cooked chickpeas (canned is ok, soaking your own is best)
3.5 – 5 T freshly squeezed lemon juice (adjust to taste)
2-3 T tahini (optional)
2 T extra-virgin olive oil
1 small to medium garlic clove
1/2 t toasted sesame oil (important…so tasty!)
1/2 t sea salt
3-4 T water (or less/more as desired)
Freshly ground pepper to taste

In a blender or food processor, combine all the ingredients and puree until smooth, adding a little water at first, then more if desired to thin it. Scrape down sides of bowl several times throughout and puree again until very smooth. Season to taste with additional salt, pepper, and/or lemon juice. Serve in a large bowl, drizzled with extra-virgin olive oil.

More Things I LOVE
The gas stove. I really, really love gas stoves. They cook things so much better and the heat is instant on and off.
My cast iron cookware. It’s really old and it works great. Perfect for on the stove, in the oven, or over a campfire.
Our table. Booth seating works great for a toddler. Comfy too.
Cooking/preparing meals while driving. So convenient!

New Challenges
Getting coffee grounds out of the french press is a little harder than usual. We don’t have a sprayer and obviously don’t have a food disposal. I have just been going outside and using the outdoor sprayer to clean it out. In the apt, I would just clean it out in the sink, and the drain screen would catch it. In the RV, my drain screen is smaller, so it fills up and then the grounds just float around the sink in the water. If anyone has a great solution, let me know!

Another challenge…it’s hard to change the mentality of wanting to dine out whenever you’re traveling. We do have it in the budget to go out once in awhile, but I think it might have to be increased as we pass through all of these amazing cities with amazing food! :) As I said above, being able to have your entire kitchen wherever you go is so convenient and can save so much money…but experiencing local culture and food is fun too!

If you want to read more about my food obsessions…check out my food blog here. I haven’t updated it for awhile, as I haven’t been trying many new dishes lately, but there are some great recipes on there! I have a separate Flickr set for food now as well. Check it out here.

I really enjoy preparing food in the RV. I love a challenge…I don’t ever want to say “Oh, I could never….”. That holds you back from so many new things that you might love if you tried them (like having a 6 cubic sq. ft fridge!).

If you have any great “on the road” or campfire recipes, let me know!