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3 Recipes For Healthy Cooking On The Road

3 Recipes for healthy cooking on the road

We all love road trips and camping, but many of us agree that eating out while on the road gets old and makes us feel “lumpy”.  So we here at Lost Campers are here to provide you with some outdoor kitchen inspiration with 3 recipes for healthy cooking on the road that have been staff tested & approved. We are even including some vegan and gluten-free stylings & we aim for fresh, non-processed foods.

 

Buttery Broccoli & Spinach with Fried Eggs | Gluten-free | Breakfast or Dinner | Serves 2-4

This recipe was created by Dr Mark Hyman and offers a protein punch with a side of greens, a great way to start a big day of exploration! Healthy cooking on the road is possible!

Photo Credit
Dr.Hyman.com

 

 

 

 

 

 

Ingredients:

8 oz of Broccoli  (A smaller head should do the trick)

1 Tbs of minced garlic or 2 cloves chopped

1/2 Yellow Onion

2 tbs of unsalted grass-fed butter or ghee

4 cups of Spinach (4 handfuls is a great way to eyeball it)

Pinch of sea salt

Pinch of black pepper

4 eggs

1-2 avocados (1 for 2 people, 2 for 4 people)

Directions:

Cut up your broccoli into bite-sized pieces. Chop up your onion & garlic. Slice up your avocado and set aside.

In a saucepan, boil your broccoli in water for  2-3 minutes until tender.

In a pot, melt 1/2 the butter on a low temperature and add your onion & cook until softened, 4-5 minutes. No add the garlic and saute until fragrant, about 30 seconds.  add in your spinach and cooked broccoli. Sprinkle with salt & pepper to taste.

In a frying pan melt the other half of the butter, once the butter begins foaming crack an egg into each section of the pan. Cook sunny side up or gently flip for an over easy or over medium egg. Sprinkle with salt & pepper to taste. 

Divide vegetable mixture onto 2-4 plates and top with an egg or two, garnish with sliced avocado.

Enjoy!

 

Buffalo Tempeh Salad | Vegan | Gluten-free | Great for Lunch or Dinner | Serves 2-3 

This is an Isa Chandra inspired dish, with my own simplifications for camping to keep it simple. If you are not familiar with Isa Chandra, well you need to get savvy as she is hands down one of the best vegan chefs in the world and she has a fantastic Vegan Restaurant called Modern Love in Omaha, NE. Worth a stop if you are ever visiting there! 

Healthy cooking on the road

Photo Credit IsaChandra.com

 

 

 

 

 

 

Ingredients:

For the Tempeh

1 8oz block of Tempeh, tear into bite-sized pieces 

2 tsp cooking oil (EVOO or avocado oil works fine, eyeball measurements are okay)

1/2 cup of Franks Red Hot hot sauce (use a small coffee mug to eyeball it)

2 Tbs. minced garlic or 3-4 cloves (I buy a small jar of minced garlic when I camp to keep it simple, and if you feel more garlic is better- you should add more!)

1/2 cup vegetable broth (use a small coffee mug to eyeball it)

2 tsp dried oregano (2 pinches works)

For the Salad

1 bottle of  Vegan Ranch such as Diaya or Primal Kitchen brands (or any bottled ranch you want if you are not strictly vegan/non-dairy/gluten-free, blue cheese dressing is also delicious here)

1 large head Romain Lettuce

3-4 Scallions

1/2 a cucumber sliced

1 Avocado halved 

6-8 cherry tomatoes or chopped tomato

Optional additions- radishes, peppers, pepperoncini’s or jalapenos if you are hardcore spicy 

Directions:

After you tear up the tempeh into bite-sized pieces, put it in a saucepan or pot add enough water to cover the tempeh, cover the pot with foil or a lid and set the temp to a med/high and bring it to a boil for 10-12 minutes.

While this is going on, chop the lettuce to your preferred size and put in a large bowl, then add some ranch (eyeball it as saucy as you like it) & give it a toss. Slice up your cucumbers, chop the scallions and slice the avocados while still in their half shell. Set veggies aside- cover with a kitchen towel to keep pests out of your food.

After 10-12 min, drain off any excess water from the tempeh, add the 1/2 the cooking oil & select a med/low temperature on the heat as to not cause the oil to smoke. Lightly brown the tempeh until it starts to look crispy on the outside about 7 -8 min, add more oil if it dries out. Now add the other half of the oil & the minced garlic and saute for a couple more minutes. 

Now add the hot sauce, vegetable broth & oregano to the tempeh & simmer it all together for 4-5 more minutes to allow the sauce to thicken and infuse the tempeh with more flavor.

While this is going on, divide your tossed salad on to two large plates or bowls and add your other veggies around the sides, giving each salad its own half of avocado slices & sprinkling your scallions over the entire salad or in a lovely decoration of your own making. 

Once the tempeh sauce has thickened, pull off the heat and all it to cool for 2 minutes, then top each salad with equal amounts of delicious buffalo tempeh!

Enjoy! 

 

Campfire Dinner-Hobo Fajitas | Gluten-free | Lunch or Dinner| Serves 4

The secret to a successful campfire dinner is how you wrap it. So grab a free local newspaper at the grocery store along with a roll of aluminium foil. Because you are going to learn something new today…

Ingredients: 

1 lb of pre-cut boneless chicken breast (or cut your own)

2 large onions chopped

1 red bell pepper cut into slices

1 yellow pepper cut into slices

1 green pepper cut into slices

1 8 oz package of pre-cut mushrooms (optional) use an extra pepper if you are not a shroomer

1 jalapeno chopped (optional)

4 cloves of garlic chopped or 2-3 tbs of minced garlic- or add more if you like

1 packet of fajita seasoning 

1/4 cup olive oil or avocado oil

2 lemons juiced/squeezed

Corn or Flour Tortillas

Toppers-

4-5 leaves of lettuce chopped

1 cup tomatoes diced

Salsa

Sour cream

Shredded Cheese

Directions: 

Build your campfire. Make sure to use loads of dry kindling. Stoke that puppy good! You are going to need bright, hot coals to cook on. I recommend getting your fire going strong about an hour before you are ready to start cooking so it has time to make some good coals for you.

After all of your vegetables are cut, put them in a large bowl or ziplock bag with the chicken, add olive oil, garlic, lemon juice, fajita seasoning with a pinch of salt & pepper and mix everything until coated. 

Layout 4 large pieces of aluminium foil and divide the mixture between them. Now fold foil over it each direction and roll the ends closed. Now get your newspaper and lay out 4 more large pieces of aluminium foil and place a large piece of newspaper on each piece of new foil. Now wrap each food bundle up in these extra layers, this is a tried and true method by “Paulovich” a true blue Lost Camper, and yes he has a campervan named after him. The newspaper will keep the food from burning and sticking to the foil. 

Now tend to the fire, move larger logs aside in the fire pit to expose an area of coals large enough to cook on. Now cook in the hot coals of the fire for 40-50 minutes, I like to turn the bundles halfway through to cook evenly. Let the bundles cool for 5 minutes once you pull them off and be cautious when opening them up as they will be hot and steamy! Chicken should be opaque in color & the veggies should be tender.  Top with any extra salt & pepper to taste, throw in a tortilla and add your toppers!

Enjoy!

Note to readers: Always follow safe & logical campfire practices and check for fire restrictions before starting a campfire.

We hope that you dig these 3 Recipes for healthy cooking on the road! Healthy campers are happy campers!

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healthy cooking on the road