Eating on the Road

When we started planning our trip I spent a lot of time searching the internet for food ideas.  I found recipes and some lists of snacks for in the car (most of which we couldn’t eat anyway) but I still had no idea what people actually ate on a daily basis.  So I thought that I would write a post about just that… what we eat each day.

As you know I am a nutritionist and I would love it if I could say we ate a perfect diet, that the kids munched down on carrot sticks and ate a mountain of veggies every night but I am also a mum and a realist.  I have tried to keep this blog real too, giving you an idea of what it is actually like on the road with two young children and a long list of food intolerances rather than postcard perfect snapshots that don’t reflect reality.

So here it is… the good, the bad and the ugly of what we eat:

The Jazzy Devil is probably the most fussy and in some ways the most difficult.  There isn’t much you can do when a toddler decides he just isn’t going to eat that lovingly made meal.  Forcing the issue usually just makes things worse – a lesson I seem to forget on a regular basis!  The path of least resistance is our best bet at the moment and I just try to get some nutrition in wherever I can.

Jazzy’s breakfasts are:

  • Rice porridge made with rice milk with an egg yolk thrown in at the end of cooking and sweetened with “Heinz” pureed pear and banana
  • My homemade gf bread toasted with peanut butter and banana
  • Pancakes (I’ve been using ‘Bob’s Red Mill’ mix as it is so easy although not so nutritious so this is an occasional one)

Jazzy’s lunches:

  • ‘Vegemite’ sandwich made using my homemade ‘vegemite’ (see below for recipe) and homemade gf bread
  • Penut butter and apricot jam sandwich (I’ve been using St Dalfours jam as it is less refined sugar than some others) with homemade gf bread
  • Good quality gf ham off the bone
  • Hummus
  • Fruit (Bananas, pineapple, apple, tinned mango, small number of grapes)
  • When we are without power and have run out of bread I use the damper scones 

Jazzy’s dinners:

  • Some type of meat cooked on the bbq (chicken, steak or lamb chops) with his veggie mix that I generally make ahead and freeze – he has mashed pumpkin, carrot and apple or pumpkin and sweet potato.  Sometimes I add some gf pasta mixed with butter and a little celtic sea salt
  • Casseroles the rest of us are eating (see Matt and Mel’s dinners below)

Jazzy’s snacks:

Bubba actually eats pretty well these days although it can become quite difficult as he struggles with new foods.  It can take a while for him to accept something new and while, with some coaxing, he will take a bite, it does make it difficult when we are somewhere where his usual meals are just not an option.

Bubba’s breakfasts:

  • Soft boiled eggs with avocado on my homemade gf bread
  • Banana pancakes
  • Rice porridge made with rice milk and sultanas (unfortunately he won’t eat the version Jazzy does).
  • Bacon and eggs
  • Pancakes (I’ve been using ‘Bob’s Red Mill’ mix as it is so easy although not so nutritious so this is an occasional one)

Bubba’s lunches:

  • Jam sandwich on homemade gf bread with homemade raspberry chia jam (see below) (or ‘St Dalfours’ one when I run out), left over meat (chicken, steak, good quality ham off the bone), cucumber sticks and strawberries
  • Bacon and eggs (occasionally if we are at the van for lunch)
  • When we are without power and have run out of bread I use the damper scones

Bubba’s dinners:

  • Generally the same as Matt and Mel’s with the exception of some veg (he won’t eat asparagus) and instead of the salad we have he will have cucumber and tomato and I cook some pasta with butter and celtic sea salt.

Bubba’s snacks:

  • Chocolate cupcakes
  • Banana/apple/orange/pineapple/grapes
  • organic sultanas
  • ‘Meredith Dairy’ sheep yoghurt with pure maple syrup or mashed banana (only when I have it as it is difficult to get hold of)

Matt & Mel’s breakfasts:

  • Gf toast with peanut butter and banana
  • Homemade muesli
  • Banana pancakes
  • Eggs on toast
  • Bacon and eggs
  • Pancakes (I’ve been using ‘Bob’s Red Mill’ mix as it is so easy although not so nutritious so this is an occasional one)

Matt & Mel’s lunches:

  • Gf crackers (either black rice, quinoa ones or the new sunflower seed and fig ones available at supermarkets) with goats cheese, yumi’s dip (this has a preservative in it which I don’t like but I don’t have the time to make my own), veggie sticks (cucumber, carrot and capsicum), olives, avocado
  • Gf wraps (I like the BFree ones with seeds that you can get at Woolies) with chicken, avo and lettuce
  • Gf wraps with ham, avo, lettuce and goats cheese
  • Bacon and egg gf wraps with avo, mayo and beetroot relish (an occasional treat if we are at the van for lunch)

Matt & Mel’s dinners:

  • Meat of some sort cooked on the BBQ (steak, chicken, lamb chops, good quality gf sausages, burgers, fish etc)
  • Meat gets paired with either veg (mashed pumpkin and sweet potato, potatoes fried on the bbq, corn, asparagus, broccolini, roast veg done in the weber, etc) or salad (any mixture of salad veg, rice salad, pasta salad – home made of course, coleslaw, etc)
  • Honey mustard chicken
  • Kid friendly curry
  • A gf pasta dish that has a vegetable based ‘sauce’ unfortunately without tomato as the Jazzy Devil can’t eat it.
  • Savoury mince

We also have some occasional treats along the way which include 70% dark chocolate, ‘fun size’ packet of kettle sea salt chips, the very occasional gf/df sorbet and some dinners and lunches out at cafes or the pub.

So there you have it.  That it pretty much what we eat.  These meals are generally quick to prepare with as many veg and healthy fats as I can manage to squeeze in and most importantly available while on the road!

Hopefully for those out there reading that are travelling or enjoy doing some camping this gives you a few ideas.  Before I go I will leave you with the recipes for my homemade ‘vegemite’ and raspberry chia jam.  Next post I’ll be back to our travels with another recipe for you.  Until then, eat well & live happy.

xMel

HOMEMADE ‘VEGEMITE’

1/2 cup black tahini

4 tbsp gf tamari

2 tbsp nutritional yeast flakes

2 tsp apple cider vinegar

Place all the ingredients in a bowl and mix well until all combined.  Store in a jar in the fridge.

RASPBERRY & CHIA JAM

Approx 350g frozen raspberries (organic is best because of the high level of pesticides sprayed on them)

2 tbsp honey (or more to taste)

2-3 tbsp chia seeds (depending on how thick you like your jam)

Place raspberries and honey in a small saucepan over a medium heat.  Bring to a simmer then reduce heat to low and simmer for approximately 20 minutes stirring occasionally.  Add chia seeds and mix well.  The jam will thicken as it cools and the chia seeds soak up the liquid.  Store in a jar in the fridge.

 

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