Do you wonder what we eat in this Vagabond lifestyle? I’ll start out by saying every meal has to be carefully planned out do to our micro-kitchen and the outdoor grills we’re cooking on. This is something I had to adjust to very quickly. I found a lot of help on Pinterest and RV related websites.
Cooking inside is difficult in the south in the summer. The heat builds up too quickly in the camper. We have a handy two burner camp stove and this is how most of our meals are cooked. The small Weber charcoal grill also gets a lot of use. The best kitchen appliance we brought along is the crockpot. Anything can be cooked in it.
Our breakfast is typically eggs, bacon or sausage, hash browns, toast, or perhaps we create a breakfast taco. Bagels and yogurt parfaits work when the weather is bad or we’re in a rush.
Lunch is easy. We have either leftovers or sandwiches. There’s a small microwave in the camper that we use occasionally to warm up food. The problem with the microwave is that it pulls so much amperage we have to shut the air conditioning off or the breaker trips.
Dinners are a varied mix of everything you can imagine; Italian sausages with peppers and onions, fish tacos with fresh fish, pasta and sauce (which I made and froze), Arroz con Pollo, pork chops and pot roast in the crockpot, steak, hamburgers, grilled chicken, pizza on the grill, etc. I’ve also tried several recipes I found on the internet; beef cabbage roll casserole, beefy cheesy low-carb green chili bake, and crock-pot chicken and stuffing.
We’re not skimping because of our tiny home – we’re just planning carefully. Cookies would taste good about right now, but it’s too hot to bake anything. Rick would like ice cream, but there really isn’t enough room in the freezer (he says we can make room).
We’re also grateful to have been invited to friends’ house for dinner! A big thanks to the Schwan’s and Dosev’s who invited us to dine with them in their beautiful homes.