The Van Life Eats

One of the foremost topics on my mind is food because,  if you're anything like me when you get cold your body kicks it's metabolic activity up a notch or ten in order to keep you warm, as a result you need more calories. Food in the van, especially during the winter, can be quite the logistical challenge. I guess I should rephrase that, food that you could serve your mom and be proud of is a challenge. I suppose one could live off of those dried backpackers meals that only require the addition of hot water, note this is not an option I have ever exercised while in the van. I, instead choose to eat food that I have prepared and can control the flavors beyond adding hot sauce. I’ll admit I do use instant mashed potatoes from time to time because of their convenience. I digress, when you get down to it meals in the van are influenced by logistics and personal practices. I’ll mostly be focusing on what I've been doing for my winter meals, to remain consistent with my previous posts of course (but perhaps there will be a warm weather cooking themed post in the future).

I have found that I pretty much cook breakfasts and dinners in the van, leaving either left overs for lunch or, more often, I find myself cruising by the grocery store for discount groceries. I'm sure my co-workers will confirm that I am a master of finding the managers special items. Favorites include salad kits, racks of ribs, chicken tenders, unhealthy amounts of Italian sausage and brats.

Shizzam, it's pavlova!
Photo Credit: Meril Shane

While it is not impossible to eat luxuriously in the van a few of the set backs that I have encountered over the past couple years have included a longing for a few kitchen appliances that I just can't fit or run in the van. Those appliances include and are limited (by my memory) to: an oven, blender, kitchen aid and a crock pot. To compensate the lack of these amenities I'm sure to take advantage of them whenever I have the chance whether it's to bake a quick cake or whip up a pavlova.

That being said I’ll share some wisdom that I was sent off to college with and has certainly held true after moving in the van. If you want to eat well, a well stocked spice cabinet is a necessity.

Recent menu items include:
Cream cheese stuffed jalapeños wrapped in bacon
Spicy Italian sausage w. colby jack on hoagies
Grilled cheese supplemented by instant oatmeal
Penne with red sauce and an unhealthy amount of cheese
Mashed potatoes with shredded turkey and cheese
Eggplant Parmesan with grilled asparagus
Rotini with sausage and red sauce
Moose chili, of course sprinkled with some sharp cheddar

Can you tell which of these were made and eaten within a conventional house and which were eaten with snow falling and winter winds rocking the van?

Chicken Cordon Bleu with grilled veggies made over the Coleman,
 utilizing the 3rd burner option.