Only 24 hours left now until we take our first trip in our new RV, Lizzy. At lunchtime today, we went to the storage facility and removed her cover for the first time since we parked her there about five weeks ago. Now Andy is taking her out to get her filled up with gas, and is checking all the critical things like fluid levels and tire pressures.
I, on the other hand, am concentrating on the more important issues like, What are we going to eat?!
We learned from our tent camping days that it helps to come up with a menu for the trip and then take only the items needed to prepare those pre-planned meals. Not only does it ensure that you don’t forget critical ingredients, but it also helps avoid over-packing the cupboards and refrigerator with unneeded items, especially junk and snack foods.
Both Andy and I stick to a whole foods, plant-based diet, and we also avoid oils and salt. We both try to avoid refined sugars, and I also try to avoid bread and wheat products as much as possible. While we may occasionally slip up and have a small amount of dairy or eggs (desserts are my devil), we never, ever eat meat.
So our menu for camping will look a little different than what most people expect to see at a campsite, especially on Memorial Day weekend. But it’s the type of food that we enjoy and feel good about eating, and it helps keep us healthy and happy.
Here’s what we’ll be eating this weekend at Camp Lizzy:
Breakfast – We’ll start each day with refrigerator oats. This dish includes oats, chia seeds, raisins (Andy) or Craisins (me), sliced banana, fresh berries, walnuts and almond milk. I’ve already pre-made kits of the dry ingredients in ziplock bags, and each evening I’ll add mix the dry ingredients with the fruit and almond milk in a plastic container, mix it up and then store it in the refrigerator overnight. The next morning, it’s a sweet, filling, healthy treat to start the day, accompanied by a big mug of hot coffee. As a special treat, we’re going to have cinnamon rolls one morning.
Lunch – Lunch each day will be wraps made with hummus, shredded broccoli/carrot mix (pre-shredded from the produce section), cucumber and tomato slices and kalamata olives. We’ll have some salt-free blue corn chips and salsa on the side, and fresh fruit for dessert.
Dinner – Evening meals get more creative and varied:
- Friday night – Grilled black bean burgers with BBQ sauce, avocado, tomato; vegetarian baked beans; corn on the cob (cooked on the grill)
- Saturday night – Foil packets containing potatoes, onions, peppers and Tofurkey sausage links (cooked on the grill); green beans
- Sunday night – Bomb Diggity Black Bean Rice (recipe from “Epic Vegan Instant Pot Cooking” by Derek & Hannah Howlett); broccoli
And yes, on Sunday night, we will be cooking in our Instant Pot, as all up-to-date RV’ers do. We’ve had our IP for a couple of years now, and totally love it!
Since we want to to test out all the appliances on the first trip, we’ll be using the microwave (for steamable bagged veggies), the convection oven (for cinnamon rolls), the propane stove (for heating canned baked beans), and of course the refrigerator/freezer. Woo-hoo, no ice chest!
We usually drink plain water with our meals, but we will have some beer and wine on hand as well.
Snacks will include fresh fruit (grapes, bananas, apples, tangerines), almonds, and possibly a little vegan dark chocolate.
My goal is to make it through this weekend without gaining more than one pound, preferably less. But it is a vacation after all, and we intend to enjoy ourselves, vegan-style.