One of my favorite things about our RV lifestyle is that while we travel to truly gorgeous or interesting parts of the country, we can eat tasty, home-cooked meals. It’s fun to eat out on occasion, but by-and-large, we like my cooking and I like to cook. My sticks and bricks kitchen had a 6-quart crock pot, small and large pressure cookers, yogurt maker, and enough pots and pans to cook for a small army. But in an RV, I’ve learned to use kitchen appliances that can do double duty. For instance, our microwave is also our convection oven. In July, I added an Instant Pot® to our arsenal, and oh my, it’s quickly become my favorite way to cook! It takes the place of several appliances.
I love getting questions from readers! Janet asked about the realities of cooking from scratch in the RV: What do we keep on board for equipment? How do we manage healthy meal preparation? What are some ideas and tips for buying organic or in-bulk on the road?
I’ll tackle the first question in this post and tell you about my RV kitchen and equipment.
I’ve made this delicious recipe several times now. It’s the perfect gluten-free, grain-free, dairy-free, not-too-sweet coffee cake. My husband and I enjoy it with breakfast, and I’ve also served it as dessert to guests. They asked for seconds and the recipe; that confirmed it, this recipe is a keeper. Hats off to Natalie at the Oven Love Blog; she’s the creator of this recipe. Enjoy!
The hardest part about maintaining a healthy Paleo diet on the road is finding specialty food items. Things like coconut butter, organic almond butter, a dependable brand of coconut milk, and even unsweetened shredded coconut may be available in one city, then absent from shelves in the next 10 grocery stores you visit.
We spent the past week with our brother-in-law’s family in south Texas – enjoyed it immensely, and just two days before departure, we all came down with a nasty cold. The entire family, all on the same day! Yesterday we made the short drive from there to Harlingen, Texas, and once we were set up my craving for homemade chicken soup took over. It’s a good thing I had all the essentials on board.
Once or even twice a month I cook an organic, free-range chicken in my crock pot for the sole purpose of creating a delicious and healthy chicken stock.
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