I’ve recently returned from a 4 week roadtrip to Cape York, the most northerly tip of Australia, if you haven’t been you must go – it’s amazing! The photo above was taken on the Old Telegraph Track a couple of days away from Cape York. And yes – that car was literally a home away from home (bed in the back – need I say more?!).
The route we took was pretty remote so we camped. A lot! Camping is one of those pastimes that I have been encouraged to enjoy due to my boyfriend’s intense love of being at one with the great outdoors and I have to admit that most of the time (i.e. when it’s not cold or raining) it is something that I now love to do. There’s just something so refreshing and cleansing about getting out of the city….we all need a bit of a get away now and then don’t we?
Usually (before my gluten free reincarnation) the camping menu would involve a lot of bread (bacon and egg rolls, sandwiches) and pasta (pesto, spag bol), because it’s just easy, it fills you up and it’s cheap. So, as this was my first extended camping trip since I had cut out gluten, I was a bit worried about how easy – or not – it would be to maintain my gluten free status. I was pleasantly surprised to find that with a little bit of thought it was actually pretty easy – and delicious!
Here’s how I did it.
The Snack Box:
This is my favourite new development in our roadtrip / camping repertoire! Just keeping a well stocked and easily accessible box of munchable snacks whilst on the road really improved the whole roadtrip experience and it’s a great way to guard against getting the “hangries”! The in-car snack box seems like such a simple concept I think I may have been the last one to catch on?! Anyway, in case I’m not the last one, here’s what was included in our snack box:
- Boiled eggs
- Rice crackers
- Nut butter
- Cherry tomatoes
- Bag of spinach
- Powdered greens
We wouldn’t have all these things in the snack box at one time, we also had a fridge and food storage boxes in the car so we’d just keep enough food for 1 days driving in the box and keep the rest in the fridge. The powdered greens (I use Shakti’s Superfood Blend) I kept in my bag to add to water in the morning.
This is usually my lightest meal because it takes a while for my digestive system to wake up! So I’d start with something that I’ve listed below, and then grab extras from the snack box if I got hungry:
- Yoghurt with chia seeds, banana and nuts
- Rice crackers with nut butter and banana / hummus and spinach / boiled egg and spinach
- Fried egg and bacon with spinach and mushrooms
This would often be from the snack box we kept in the car, so depending on how hungry I was it might be similar to breakfast, leftovers from dinner or something like the following:
- Hummus with falafels cucumber and tomatoes
- Cheese and salad
- Roasted veg (leftover from dinner) frittata
- Leftover roasted meat and veg with salad
We would normally be camped up somewhere lovely by mid afternooon, which meant we would have enough time to cook something equally lovely for dinner!
When we’re camping dinner is our biggest meal. We eat earlier than usual, at about 5pm, which still gives us a few hours to relax and digest before bed. If you prefer to have your biggest meal earlier in the day you can just swap meal ideas around to suit you.
- Steaks with roasted sweet potatoes and vegetables
- Meat and veg stew with quinoa or sweet potato
- Roast lamb with tzatziki and roast sweet potatoes
- Bolognaise with rice noodles
- Chilli (made with left over bolognaise) with quinoa
Between us all, we had a Weber BBQ a standard BBQ and a couple of gas stoves, which was pretty much all we needed.
Bearing in mind that we were limited to how much food we could carry and what was available in the towns that we visited, I’m pretty happy with what we managed to come up with and how easy it was to stick to gluten free ingredients. Most importantly our meals were tasty, healthy, cheap and easy!
If you have any other food related camping tips please share in the comments section 🙂 xx