Bob’s Red Mill is proud to sponsor athletic endeavors across the country, including the RV Project. Just two mountain climbing addicts, searching out the best climbing in the United States (and Canada) fueled by whole grains. We are happy to welcome Vikki to the blog to tell you more about eating well while living in tight quarters on the go. Learn more about the RV Project and keep up to date with their adventures at http://rvproj.com/.
Spenser and I formed The RV Project over two years ago- determined to travel across the United States in search of the best climbing and most interesting people this great nation has to offer.
In order to be as mobile as possible, we decided to move our lives into a 10-foot trailer in February of 2012. We have a two-burner propane stove. We lack refrigeration and running water, which makes us prioritize food that keeps and is easy to prepare. The final parameter for our meals is that I have Celiac Disease. Yep, we also need to eat gluten-free.
Hopefully, you do not have as many restrictions as we do on what you are able to cook. Maybe you share one or two with us, or maybe none. Whether you have a full kitchen or a camp stove, these recipes are delicious, easy to prepare, and, as far as science can tell, really good for you.
To celebrate almost two years on the road, we’ve put together some of our favorite dishes that have proven to be tasty meals, while packing a nutritious punch. Naturally, they’re simple to cook and even easier to clean up after. We’ve included some of our favorite time-saving tips to get the nutrition your body needs when/where you can.
Bob’s products fit seamlessly into our lifestyle, giving us a wide variety of hearty, healthy products to choose from that do not need to be refrigerated and are certified gluten-free. The support allows us to have more freedom in our road trip and for that we are incredibly grateful.
Here’s a standard meal plan for a day in our active lives:
– Oatmeal with dried cranberries & flax seeds.
If I have time in the morning, I prefer to make Bob’s Red Mill GF Steel Cut Oats. The GF Quick Cooking Oats are great if we’re in a rush.
* This will make 2-4 servings, so it can last you a couple of days.
Don’t forget to use your imagination! You can add whatever your heart desires to your very versatile morning oatmeal- hemp seeds, chia seeds, pumpkin seeds, sunflower seeds, nuts, any other dried fruit. Spices like cinnamon or nutmeg can add a nice kick.
To learn more about the benefits of soaking seeds, check out this article.
– Usually leftovers, so let’s go straight to dinner.
We stick to 1 pot/1 pan dishes on a regular basis (sometimes it’s 1 pot + 1 pan, when we’re feeling adventurous).
For us, dinner is a time to branch out and try new things. We already love quinoa and incorporate it into meals regularly, but had never had the chance to try the other two Grains of Discovery: sorghum and millet. I tried them both out recently and they were delicious!
Millet has a quick cooking time (20 minutes), so is ideal for use in place of rice- we made the Millet Stir-Fry.
Sorghum is more chewy and takes about 50-60 minutes to fully cook. The texture reminded me a lot of how I remember couscous to be. It’s a grain that is is very enjoyable cold, another big plus for us. The Curried Carrots Sorghum Salad was to die for! A small portion kept us full for hours.
They are both a great way to change things up from rice, noodles, or pasta, while increasing your fiber intake. Millet has 9g of fiber per ¼ cup, while sorghum provides 8 grams.
– Bob’s Red Mill Restaurant Vegetarian Chili recipe is perfect. The Anasazi beans are delicious & Bob’s beans do not need to be soaked overnight (good for those of us who do not plan ahead).
– The Cranberry Wild Rice is honestly filling enough on it’s own, but also makes a great side dish to any meat.
– The Black Bean, Corn & Quinoa Salad is a fresh take on chili. Just add everything to a pot and enjoy! You can swap out any type of black beans that you may have for the specified Black Turtle Beans.
The trick is to add variety without upping the difficulty level.
Our final tip: Always think about adding to your meal.
Having a salad?
+ add chia/flax/hemp/pumpkin/sunflower seeds
+ Flax seeds to rice (or any grain!) to add nutrition & a nice crunch
+ Chia/flax/hemp seeds whenever you eat cereal or make a smoothie
Hope this is helpful! I would love to answer any questions about the recipes, eating gluten-free, or our trip.
For more on our travels, please visit our blog or Facebook page: