Several people have asked us what we eat when we’re on the road and the truth is that it’s not that different than what we eat at home. The biggest difference is that we don’t have a microwave or an oven, although that hasn’t stopped Tiff from making cornbread biscuits. It’s amazing the variety of meals we have prepared on a campstove. We hope after reading this you are inspired to try cooking something new the next time you go camping.
As we explained in a previous post on logistics, we grocery shop more often to make sure things don’t spoil in the cooler. Therefore, we focus on one protein at a time and make multiple meals out of it—for example a rotisserie chicken, pound of ground beef, package of bacon, carton of eggs, or package of tofu. Future logistics blog posts will focus on the variety of dishes that can be made from each of these protein sources.
We also like to mix it up with recipes like lemon dill pasta with asparagus, sautéed zucchini and onions, and Uncle Rock’s green beans (cooked with white wine and canned tomatoes and served with melted mozzarella and balsamic vinegar). And there are our go-to camping meals like blackened salmon, Frito pie, tortilla pizzas, and anything out of a Zatarain’s box. The R.D. always makes sure we eat plenty of greens (salad, frozen or canned vegetables) and carbs (dehydrated mashed potatoes, boil-in-bag rice), plus stay well-hydrated. Eating healthy and getting enough sleep are two of the keys to keeping up our hectic pace during Pretirement.