While traveling in New Mexico we discovered Hatch Chile Bagels. We tried them first for breakfast with eggs, and they were delicious, but they make an even better sandwich!
Tacos are so good, we had to figure out how to make them in our van… cause, you know, there’s not always an available taco vendor where we adventure.
This is a recipe we came up with to use bits and pieces of leftover veggies we had sitting in our van fridge. You can use most any legume and swap out any of your favorite veggies. It makes for a nice break from green, leafy salads and holds up better when the days start to get hot.
There is no better #vanlife dinner than Pasta Puttanesca. All the ingredients are shelf stable (no refrigeration required) and none of the ingredients are expensive.
This is a simple go-to recipe made with ingredients you can find just about anywhere on the road.
I don’t know who invented Broccoli Ramen Salad, but they are truly a genius, especially because it’s the perfect dish for vanlife.
We recently sampled some delicious Peel ‘N Eat Shrimp at a beachside bar. It was so good, we thought we’d try to come up with a van-friendly version.
This salad tastes like it came from a high-end Italian deli! It’s perfect for traveling because there’s no cooking involved.
We love a good Low Country Boil. Here’s a simple recipe that can be made in a van or on a camp stove in about 30 minutes.
We are Girl Hobo and Rusty (Ren and Troy), two greys who met on the Appalachian Trail. We started a life together, converted a van to travel and hike across the country, and we like to eat well. Now, we’re sharing what we’re learning on the road, and we’d love you to join us!