A little over 12 months since we arrived home from our last amazing adventure and we are back on the road again. Sadly not for as long as last time but we definitely aren’t complaining about 7 weeks of exploring the Nullarbor and the beaches along the south coast of Australia.
As you can see in the pic above this time we are kitted out a little differently… our car and camper have had a bit of an outback makeover! We are now driving a Prado – yes we said goodbye to Terry and hello to off-road driving. We also decided we were very likely going to break the poor old Swan so traded her in for our fully off road MDC Robson “Robbo” XTT. We are now ready and raring to dust it up on some awesome 4wd tracks and beaches – bring it on!
This afternoon I am sitting, typing, in a beautiful bush campground on a sheep station in the foothills of the Flinders Ranges, a little out of Port Augusta. We arrived yesterday evening after 2 big days of driving and one very wet night in Keith Showgrounds in the middle of a huge thunderstorm and torrential rain. But the sky is now blue, the kooka’s are laughing, a lovely gentle breeze is blowing and the flies are out in force! Life is good (except maybe for the flies!).
So healthy, nutritious food will be interesting this trip given we’ll have to hand over almost all fresh fruit and veg as we cross the border into WA and we’ll have long stretches where we won’t have access to shops. But we are now equipped with 2 batteries, a great solar set-up and some freezer space so as always I am up for the challenge!
To kick things off I thought I’d share my healthy camp nachos recipe. Lots of people go nachos while camping but a bag of Doritos and a jar of salsa sends shivers down my spine. So here is an alternative that tastes great and still has a good veg hit. These could easily be done in a camp fire but as we are now in fire danger season the BBQ does a great job.
Eat well & Live happy
Healthy Camp Nachos
- 1 bag organic plain corn chips (I like Woollies macro brand)
- approx 250g good quality cheese, grated
- 4 ripe tomatoes, diced
- 1 continental cucumber, quartered lengthwise and finely sliced
- 1 small red onion, finely diced
- 2 avocados
- 1/2 lemon
- sea salt
- extra virgin olive oil
Heat up BBQ to approx 200deg with a convection tray and trivet in place. Line a baking tin with baking paper. Pour in corn chips and sprinkle grated cheese over the top. Place in BBQ for approx 10 mins until cheese is nicely melted and corn chips hot. Meanwhile combine diced tomato, cucumber and onion in a bowl and dress with a little sea salt and extra virgin olive oil. Mash avocados in a bowl with a pinch of sea salt and juice of the 1/2 lemon and combine well. Once corn chips/cheese is ready remove from bbq and scatter combined veg over the top and spread avocado mixture over this. Dig in with your fingers 🙂 (Serves approx 4)