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5 Ingredient Crockpot Pineapple Upside Down Cake

myvanchef
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0
5 Ingredient Crockpot Pineapple Upside Down Cake

If you are looking for an easy cake recipe, this could be it. Using a cake mix and crockpot means baking doesn’t have to be hard work. Why not wow your guests in your van with this beauty. It stores well for up to 3 days in an airtight container.

Pineapple upside down cake

5 Ingredient Crockpot Pineapple Upside Down Cake

Vegetarian
A super easy cake using a cake mix.
4 from 1 vote
Family friendly – One-pan
Print Recipe Pin Recipe
Cook Time 3 hours
Cooling time 1 hour
Total Time 4 hours
Course Baking
Servings 10
Diet Vegetarian

Equipment

Ingredients
  

  • 1/4 cup Butter
  • 2/3 cup Brown sugar
  • 5 Pineapple slices
  • 10 Cherries
  • 1 Pound cake mix

Instructions
 

  • Turn crockpot on high heat
  • Melt butter in base of crockpot
  • Stir brown sugar into melted butter in crockpot and spread evenly
  • Place Pineapple slices on top of sugar and butter mixture
  • Place cherries inside holes of pineapple and in any other open spaces
  • Prepare cake mix per package directions
  • Spread cake mix over pineapples and spread evenly
  • Place paper towels over top of crockpot and place lid on top
  • Bake for 3 hours
  • Turn off crockpot and let cake cool 30 minutes
  • Remove lid and cool 30 minutes more
  • Place plate over top of crockpot and invert crockpot so cake comes out of the crockpot and onto the pan with pineapples facing up
  • Serve and store leftovers in refrigerator up to 3 days

Nutrition

Calories: 311kcalCarbohydrates: 62gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.4gCholesterol: 12mgSodium: 399mgPotassium: 106mgFiber: 1gSugar: 41gVitamin A: 161IUVitamin C: 3mgCalcium: 132mgIron: 1mg
Keyword Baking, Cake, party, pineapple, slow cooker, vegetarian
Tried this recipe?Let us know how it was!

6 Ingredient Healthy Crockpot Banana Bread with Peanut Butter

myvanchef
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0
6 Ingredient Healthy Crockpot Banana Bread with Peanut Butter

6 Ingredient Healthy Crockpot Banana Bread with Peanut Butter

Vegetarian
It’s probably the most moist, sweet banana bread I’ve ever made which makes sense as the only dry ingredient besides baking soda is oatmeal. Otherwise, you’ve got sweetness from 3 ripe bananas and honey. A couple eggs to bind it together. And did I mention PEANUT BUTTER for an extra creamy sweetness and added protein. It’s honestly the banana bread that has it all…or rather it’s the stuff it doesn’t have that makes it so great… and it all comes together quickly in your blender or Magic Bullet!
4.67 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 3 hours
Course Baking
Servings 10
Diet Vegetarian

Equipment

Ingredients
  

  • Baking spray / olive oil spray
  • 3 Bananas ripe or over ripe
  • 2 cup Quick cooking oatmeal
  • 1/4 cup Honey
  • 1/2 tsp Baking soda
  • 2 Eggs
  • 2/3 cup Peanut butter

Instructions
 

  • Spray small bread pan (small enough to fit in your slow cooker).
  • Preheat slow cooker on high heat (the quickest time setting; mine is 4 hours)
  • Combine rest of ingredients except peanut butter in a blender until we’ll combined.
  • Pour ½ batter into pan.
  • Dot batter evenly with spoonfuls of peanut butter. Swirl a knife through the peanut butter to slightly spread peanut butter through batter.
  • Pour rest of batter on top. Place pan in slow cooker.
  • Roll up some aluminum foil to place underneath pan if needed to help hold pan up. Place lid on top but insert a rolled up napkin or piece of aluminum foil between lid and slow cooker to allow steam to escape.
  • Cook for 2-3 hours (will depend largely on the intensity of your slow cooker). Keep an eye on it and touch the top and do the toothpick test to check doneness.
  • While cooking do not allow too much water to build up underneath the lid. If that happens, place a thicker piece of napkin underneath the lid to allow more steam to escape.

Nutrition

Calories: 204kcalCarbohydrates: 24gProtein: 7gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 33mgSodium: 149mgPotassium: 288mgFiber: 3gSugar: 13gVitamin A: 70IUVitamin C: 3mgCalcium: 19mgIron: 1mg
Keyword Baking, cakes, crock pot, gluten free, slow cooker, sweet, vegetarian
Tried this recipe?Let us know how it was!

Gouda, Mushroom, & Truffle Salt Mac & Cheese

myvanchef
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0
Gouda, Mushroom, & Truffle Salt Mac & Cheese

vanlife mac n cheese

Gouda, Mushroom, & Truffle Salt Mac & Cheese

Vegetarian
In this one pot dinner, Gouda and mushrooms come together with pasta in a creamy bechamel sauce all sprinkled with delectable truffle salt to make an irresistible bowl of the most heavenly, elevated, yet easily attainable Mac and Cheese you’ve ever had! It sounds complicated, fancy, and time consuming, but I swear it’s not! Only a handful of ingredients most of which you probably already have and only one stovetop pot and you’ll be in heaven in no time. Before I have baked the final pasta with a breadcrumb topping which I also highly recommend. However, stopping at the stovetop stage does keep the pasta at an incredibly delicious creamy stage that I honestly probably now prefer.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Dinner
Servings 2
Diet Vegetarian

Ingredients
  

  • 8 oz Pasta shells
  • 1 tbsp Olive oil
  • 1.5 cup Mushrooms
  • 1/4 cup Chopped onion
  • 2 Garlic cloves
  • 3 tbsp Butter
  • 3 tbsp Flour
  • 2 cup milk
  • 1.5 cup Shredded gouda
  • Truffle salt
  • Black & red pepper

Instructions
 

  • Prepare pasta according to package directions. Set aside.
  • Heat olive oil over medium/high heat. Sauté mushrooms and onions until browned. Add garlic and sauté about 1 minute. Set aside.
  • Heat butter on medium/high heat. Once melted, whisk in flour and continue whisking until it turns slightly light brown in color.
  • Whisk in milk slowly and continue whisking about 3-5 minutes until it starts to thicken (you will notice it change).
  • Stir in shredded cheese until melted.
  • Stir in sautéed mushroom mixture and pasta.
  • Sprinkle with truffle salt and pepper to taste.
  • Garnish with red pepper and more truffle salt as desired

Nutrition

Calories: 1483kcalCarbohydrates: 114gProtein: 71gFat: 83gSaturated Fat: 48gPolyunsaturated Fat: 4gMonounsaturated Fat: 25gTrans Fat: 1gCholesterol: 272mgSodium: 1720mgPotassium: 1077mgFiber: 5gSugar: 22gVitamin A: 1920IUVitamin C: 4mgCalcium: 1561mgIron: 3mg
Keyword cheese, dinner, low washing up, one pan, pasta, stove top, vegetarian
Tried this recipe?Let us know how it was!

Best Ever Chicken and Cheese Empanadas

myvanchef
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0
Best Ever Chicken and Cheese Empanadas

The best ever chicken and cheese empanada recipe! We’ve had who knows how many empanadas in the past year. And while most are good, there’s those few that go beyond good to “Oh wow, this is incredible! I’ll have 4 at once…”And these are just like that! Sooo much flavor in these little guys that you won’t be able to stop at eating just a couple.

chicken empanadas

Best Ever Chicken and Cheese Empanadas

Meat Based
We’ve had who knows how many empanadas in the past year. And while most are good, there’s those few that go beyond good to “Oh wow, this is incredible! I’ll have 4 at once…”And these are just like that! Sooo much flavor in these little guys that you won’t be able to stop at eating just a couple
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dinner
Servings 24 empanadas
Diet Meat Based

Ingredients
  

  • 2 Chicken breasts
  • 2 tbsp Cajun seasoning
  • 2.5 tbsp Olive oil
  • 1/2 Red bell pepper
  • 1/2 Green bell pepper
  • 1 Small white onion
  • 8 oz Mexican cheese blend
  • 6 oz Light cream cheese
  • 1 tbsp Cumin
  • 1.5 tsp Crushed red pepper flakes
  • 1.5 tsp Chili powder
  • 1 tsp Garlic powder
  • 1/2 tsp Salt
  • 1/2 tsp Cayenne
  • 2 tbsp Hot sauce
  • 24 Pre-made empanadas dough rounds
  • 1 tbsp Water
  • 6-8 tbsp Achiote oil / oil infused with peppers /vegetable oil
  • Salsa / guacamole / sour cream to serve

Instructions
 

  • Season chicken on both sides with 1 Tbsp Cajun seasoning per breast.
  • Sauté chicken in 1.5 Tbsp olive oil over medium high heat until cooked through. Remove from heat and let cool.
  • Once cooled, shred chicken into small pieces and place in large bowl.
  • Sauté peppers and onions in 1 Tbsp olive oil over medium high heat about 5 min or until softened and just starting to brown.
  • Add peppers and onions to bowl with chicken.
  • Add cheeses through to hot sauce into bowl with chicken and veggies and mix thoroughly. Taste mixture and adjust spices as desired.
  • Place 1 empanada dough round at a time on flat surface.
  • Place about 1.5-2 Tbsp chicken filling in center of dough.
  • Dip finger into water and run along edges of empanada to dampen slightly (this helps dough to stick to itself).
  • Fold dough over filling and press edges together. Using a fork press down on edges all the way around the half moon to fully close empanada shell and give a decorative seal. Flip empanada over and repeat on other side to ensure a good seal.
  • Continue until you’ve made 24 empanadas or used all of your chicken.
  • Heat 2 Tbsp achiote oil over high heat until lightly bubbling.
  • Pan fry empanadas 3-4 at a time about 2 min on each side or until crunchy on both sides.
  • Remove and drain on paper towels.Continue until all empanadas are fried. Pour more oil in sauté pan as needed.
  • Serve with salsa, guacamole, and/or sour cream as desired

Nutrition

Calories: 116kcalCarbohydrates: 3gProtein: 7gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 22mgSodium: 208mgPotassium: 139mgFiber: 1gSugar: 1gVitamin A: 571IUVitamin C: 7mgCalcium: 126mgIron: 1mg
Keyword oven, pastry, picnic, spicy, Stovetop
Tried this recipe?Let us know how it was!

Vegetable Burritos

drifter.journey
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0
Vegetable Burritos

I take back what I said about eggs being the perfect food. In fact, burritos are the perfect food First of all, you can make ANYTHING into a burrito. I’ve even made burritos out of peanut butter, apples, and trail mix. Because let’s face it, everything tastes better when it’s wrapped in a delicious flour tortilla. Pre-made burritos are an excellent trail food because they are super filling, very portable, and pretty cheap depending on what you put in them. A basic rice, veggie & cheese burrito can cost less $3 per portion and is one of the most nutritious meals you can eat. They can be made in one pot and enjoyed immediately, or wrapped up in tin foil for a summit snack. You can also easily modify this recipe to make tacos instead!

Vegetable Burritos

Vegetarian
These vegetable burritos are great for using up leftover veggies!
5 from 1 vote
30 minute meal – Leftovers – Open fire – Stove top meal
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Lunch
Servings 2
Diet Vegetarian

Ingredients
  

  • 2 Carrots
  • 2 Zucchini squash
  • 1 tbsp Butter
  • 1 pack Pre-cooked Spanish rice
  • 1/2 can Black beans
  • 2 Tortillas
  • 1 Avocado for topping
  • 1/2 cup Colby Jack or Monterey Jack Cheese for topping
  • Hot sauce to taste
  • Pre-made salsa

Instructions
 

  • Prepare all of your vegetables by slicing the carrots and zucchini squash into bite-size pieces.
  • Add carrots into a pot with a pat of butter and cook on medium-high heat for about 5 minutes, stirring occasionally.
  • Add sliced zucchini to the pot, along with salt and pepper to your liking, and stir it all together. Cover with a lid, stirring occasionally until vegetables are almost done.
  • Turn the heat down to medium. Add ½ can of drained black beans and the entire bag of Uncle Ben’s pre-cooked spanish rice, stirring it all together. Cover and let cook, stirring occasionally until everything is incorporated and hot. Remove from heat.
  • Layout the tortillas on plates, spreading the shredded cheese out on each tortilla. Dish veggie/rice mixture out onto each tortilla, then roll into a burrito.
  • Top with hot sauce, salsa, and avocado to taste. Enjoy!

Nutrition

Calories: 1102kcalCarbohydrates: 102gProtein: 40gFat: 65gSaturated Fat: 25gPolyunsaturated Fat: 7gMonounsaturated Fat: 29gTrans Fat: 0.5gCholesterol: 80mgSodium: 1002mgPotassium: 2957mgFiber: 34gSugar: 19gVitamin A: 22251IUVitamin C: 97mgCalcium: 674mgIron: 8mg
Keyword Burrito, stove top, taco, trailfood
Tried this recipe?Let us know how it was!

Ratatouille chicken

littlegusthebus
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0
Ratatouille chicken

Ratatouille chicken

littlegusthebus
Meat Based, Vegetarian
Try using halloumi, paneer or other meat free sources of protein to make this delicious meal suitable for vegetarians
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Course Dinner
Servings 4
Diet Meat Based, Vegetarian

Ingredients
  

  • 1 Eggplant
  • 1 Red onion
  • 6 Garlic cloves
  • 4 Zucchini
  • 250 g Cherry tomatoes
  • 1 Red bell pepper
  • 75 g Parmesan
  • 4 Chicken breasts
  • Olive oil
  • Rosemary & thyme
  • Salt & pepper
  • Balsamic vinegar

Instructions
 

  • Cut the eggplant in small pieces. Cook in a large pot, medium heat, for about 15min, until the eggplant is very soft. Reduce the heat to low (keep it that way until the end of the recipe, it will continue to cook the ingredients slowly).
  • While waiting, heat some olive oil in a smaller pan. Chop the onion, and cook it on medium heat for about 10min. Add to the eggplant. In the large pot, add the chopped garlic, the rosemary and the thyme.
  • Repeat the same operation (10min in the small pan with a bit of oil, then add to the large pot) in that order: – Tomatoes & garlic cloves cut in half – Zucchini -small cubes – Bell pepper -small cubes
  • Add the parmesan to the large pot. Season with salt and pepper.
  • Cut the chicken into small pieces, then cook it on the same pan that you use for the vegetables. Tip: if you want the chicken to be grilled, leave it for about 7 min on one side, without touching. Season with salt and pepper.
  • Done! Serve with the side of your choice (rice, quinoa, pasta etc.). You can add a bit of balsamic vinegar if you like. Bon appétit

Nutrition

Calories: 431kcalCarbohydrates: 22gProtein: 60gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 157mgSodium: 590mgPotassium: 1884mgFiber: 7gSugar: 13gVitamin A: 1871IUVitamin C: 96mgCalcium: 298mgIron: 3mg
Keyword chicken, Stovetop, vegetables, vegetarian
Tried this recipe?Let us know how it was!

Handmade Butter

marker343
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0
Handmade Butter

Handmade Butter

marker343
Vegetarian
If the van is a rocking, I’m probably making butter.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 20 minutes
Course Dips / Sauces
Servings 5
Diet Vegetarian

Ingredients
  

  • 4 oz Whipping cream

Instructions
 

  • Pour 4 oz of heavy cream into an 8 oz mason jar. Screw the lid tight.Shake mason jar and keep shaking. Then shake some more for approximately 15 minutes. The contents will go from liquid to hard to shake then will go to a solid. You want to hear the solids make a thunking sound against the jar for a few minutes.
  • Bravo! You made butter! Remove the solids from the jar. Don’t toss the liquid, that’s buttermilk. You can save the buttermilk and use it for other recipes, or you can discard it. I like to put a few chicken thighs into a stasher bag and add the buttermilk with salt, pepper, and herbs then allow to chill overnight. It makes super tasty buttermilk chicken.
  • Back to the butter at hand. Place the butter into a small bowl. Pour cold water over the butter and use your hands or a wooden spoon to rinse the butter, pressing out any remaining buttermilk. Discard water and repeat a few more times.Place your butter into a smaller jar or roll into a log with wax paper or plastic wrap. Keep in a cool area for three days or in the fridge for up to a week.
  • VARIATIONS Flavor my butter! I like salted butter, so I add a pinch of salt when I add my buttermilk to the mason jar. When done, you can add additional flavoring like fresh or dried herbs. For a sweeter variation, skip the salt, churn and rinse your butter then add honey! Oh, so good

Nutrition

Calories: 78kcalCarbohydrates: 1gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 31mgSodium: 9mgPotassium: 17mgSugar: 1gVitamin A: 333IUVitamin C: 1mgCalcium: 15mgIron: 1mg
Keyword 5 ingredient or less, butter, Easy, handmade, no cook, Simple, vegetarian
Tried this recipe?Let us know how it was!

Potatoes, Eggs & Black Bean Breakfast Scramble

drifter.journey
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0
Potatoes, Eggs & Black Bean Breakfast Scramble

Potatoes, Eggs & Black Bean Breakfast Scramble

drifter.journey
Vegetarian
This is one of our favorite breakfasts and we have eaten it multiple times per week, for several years. Eggs are essentially the perfect food. Tasty, nutritional, and very inexpensive. When scrambled with the satisfying starch of a potato, some black beans and your favorite hot sauce on top, you’ll look forward to having it day after day. With the cost of this meal being less than $2 per portion, you really can’t go wrong!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Breakfast
Servings 2
Diet Vegetarian

Ingredients
  

  • 6 Eggs
  • 2 Potatoes
  • 1/2 can Black beans drained
  • 1 pat Butter
  • Salt & pepper
  • Hot sauce

Instructions
 

  • Dice Potatoes into bite size pieces and add to a pot with a pat of butter. Cook over medium heat, stirring occasionally to prevent burning until they are soft and tender.
  • Turn heat down to low and add 6 eggs. Stir eggs and potatoes together until they are halfway cooked.
  • Add ½ can of drained black beans and stir into the egg/potato mixture. Turn heat up to medium and stir occasionally until eggs are done cooking. Feel free to add additional veggies or meat at this point.
  • Once everything is incorporated and cooked, serve it up with some hot sauce and/or a diced avocado! Enjoy!

Nutrition

Calories: 453kcalCarbohydrates: 53gProtein: 26gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 496mgSodium: 219mgPotassium: 1301mgFiber: 10gSugar: 2gVitamin A: 783IUVitamin C: 42mgCalcium: 117mgIron: 5mg
Keyword 10 ingredient or less, breakfast, camping, Eggs, low washing up, one pan, vegetarian
Tried this recipe?Let us know how it was!

Turkey, Rice & Veggie Skillet Meal

drifter.journey
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0
Turkey, Rice & Veggie Skillet Meal

Turkey, Rice & Veggie Skillet Meal

drifter.journey
Meat Based
We make this meal several times a week! Ground Turkey, pre-steamed rice, and any kind of veggies you want make this meal super versatile and easy to cook. As another one-pot meal, it’s incredibly simple to make, and relatively inexpensive. We like it because it’s really nutritious and also very filling. When we’re extra hungry, we just add more vegetables or meat.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dinner, Main Course
Servings 2
Diet Meat Based

Equipment

  • Skillet

Ingredients
  

  • 1/2 lb Ground meat
  • 1 Pack of pre-cooked rice
  • Vegetables of your choosing
  • 1 Avocado
  • 1 pat Butter
  • Salt & pepper to taste
  • 2 tbsp Hot sauce

Instructions
 

  • Start by prepping your vegetables. Chop vegetables into bite-size pieces, then add to a pot with a pat of butter and cook over medium-high heat. Cover with a lid to keep the steam in, stirring occasionally until the vegetables are cooked to your liking.
  • Turn heat down to medium. Add the entire packet of Uncle Ben’s Pre-cooked rice and stir, cover with a lid and let steam for a few minutes.
  • Once the rice is softened, add ½ pound of COOKED ground meat to the vegetable/rice mixture and stir together, cover with lid for an additional 3-5 minutes. If you haven’t cooked your meat, you will need to do this in a separate pan while the vegetables are cooking!

Nutrition

Calories: 341kcalCarbohydrates: 19gProtein: 22gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 5mgSodium: 853mgPotassium: 722mgFiber: 12gSugar: 2gVitamin A: 230IUVitamin C: 20mgCalcium: 14mgIron: 7mg
Keyword camping, dinner, leftovers, Onepot, rice
Tried this recipe?Let us know how it was!

Easy Ramen Noodle Soup

drifter.journey
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0
Easy Ramen Noodle Soup

Easy Ramen Noodle Soup

drifter.journey
Meat Based, Vegetarian
Instant Ramen is not only incredibly cheap, but it’s durable, lasts forever, and those salty noodles are super satisfying. We’ve dressed it up a little to make it more filling and nutritious, but still kept the cost down with this recipe. You can use any instant ramen you prefer, and we recommend trying a brand from an Asian market, as the noodles are much better. Maybe you can even break out your chopsticks for this one!
5 from 1 vote
Print Recipe Pin Recipe
Cook Time 15 minutes
Total Time 15 minutes
Course Dinner, Lunch
Servings 2
Diet Meat Based, Vegetarian

Ingredients
  

  • 2 Instant ramen noodles
  • 4 Heads of baby Bok Choy
  • 1 cup Baby Bella mushrooms
  • 1/2 lb Ground turkey or beef Optional (omit if vegetarian)
  • 2 Eggs
  • 1 pat Butter

Toppings

  • Sriracha
  • Soy sauce

Instructions
 

  • Prep the Baby Bok Choy by chopping off the base and pulling the stalks off individually. Chop the large stalks into quarters. Smaller stalks can be left as is.
  • Chop mushrooms into bite size pieces.
  • On a medium heat, saute Baby Bok Choy with mushrooms and a pat of butter. Add salt and pepper to taste. Stir occasionally. If you have a big enough pan you can fry the eggs in this pan, otherwise, use a seperate pan to fry them.
  • Soak the noodles in boiling hot water
  • Once noodles are soft, add the flavor packet, baby Bok choy & mushroom mixture to each bowl, stirring into the noodles.
  • If adding ground meat, add at this stage and stir into soup. (Only use cooked meat! If you don’t have cooked meat already, you’ll need to do so as a separate step while cooking your vegetables).
  • Top with the fried egg, one on each bowl of soup.
  • Top with sriracha and soy sauce. Enjoy!

Nutrition

Calories: 250kcalCarbohydrates: 7gProtein: 36gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 231mgSodium: 308mgPotassium: 559mgFiber: 2gSugar: 3gVitamin A: 10386IUVitamin C: 102mgCalcium: 284mgIron: 3mg
Keyword Easy, noprep, Simple, vegetarian
Tried this recipe?Let us know how it was!

Smooth and Blue Smoothie

Vanlife Eats
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0
Smooth and Blue Smoothie

This smooth and blue smoothie, is exactly as the name suggests. Smooth and blue! To make the smoothie as smooth as possible it is best if you soak the chia seeds, but you can add them without soaking too.

blue smoothie

Smooth and Blue Smoothie

Vegan, Vegetarian
We do love our smoothies! This smooth blue smoothie is a fave of ours for a mid-morning pick me up.
5 from 1 vote
No cook
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course Drinks / Smoothies
Servings 2
Diet Vegan, Vegetarian

Equipment

Ingredients
  

  • 2/3 cup Plant Milk
  • 1/2 Cooked Beetroot
  • 1/2 cup Blueberries
  • 1/2 Banana
  • 1/2 Apple
  • 2 tbsp Chia Seeds
  • 1 tsp Maca Powder

Instructions
 

  • Wash, peel and chop fruit.
  • Use your blender or Zyliss Easy Pull and blend all ingredients together until smooth.

Nutrition

Calories: 181kcalCarbohydrates: 30gProtein: 6gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 58mgPotassium: 449mgFiber: 8gSugar: 16gVitamin A: 386IUVitamin C: 16mgCalcium: 206mgIron: 2mg
Keyword breakfast, drink, fruit, healthy, smoothie, vegan, vitamins
Tried this recipe?Let us know how it was!

Booster Smoothie

Vanlife Eats
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0
Booster Smoothie

This booster smoothie recipe is zingy and refreshing. The perfect morning pick-me-up.

Booster Smoothie

Booster Smoothie

Vegan, Vegetarian
Incredibly refreshing and the perfect morning smoothie to give you a spring in your step.
5 from 1 vote
5 ingredients or less – No cook
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course Drinks / Smoothies
Servings 2
Diet Vegan, Vegetarian

Equipment

Ingredients
  

  • 1 Pineapple
  • 1 Apple
  • 1 Cucumber
  • 4 Basil Leaves

Instructions
 

  • Prepare the pineapple and apple (peel, remove core and chop).
  • Peel the cucumber and halve it in length.
  • Remove the seeds and cut into pieces.
  • Place everything in a blender and blend until smooth.
  • If you require a thinner texture add some water.

Nutrition

Calories: 292kcalCarbohydrates: 75gProtein: 4gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 8mgPotassium: 797mgFiber: 10gSugar: 56gVitamin A: 462IUVitamin C: 225mgCalcium: 87mgIron: 2mg
Keyword 5 ingredient or less, breakfast, drink, fruit, healthy, smoothie, vegan, vitamins
Tried this recipe?Let us know how it was!

Brain Power Smoothie

Vanlife Eats
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0
Brain Power Smoothie

Sometimes we all need a bit of extra brain power, this is where the brain power smoothie comes in handy. It is so full of vitamins, it’s brain power in a smoothie! Anything this green has to be healthy, right?!

If you don’t have a blender you can use a manual food processor.

Brain Juicer smoothie

Brain Power Smoothie

Vegan, Vegetarian
We call this “the Brain Power Smoothie” simply because it’s fully loaded with so many vitamins.
5 from 1 vote
No cook
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Breakfast
Servings 2
Diet Vegan, Vegetarian

Equipment

Ingredients
  

  • 1/2 cup Pineapple
  • 1 Medium Banana
  • 1 Kiwi
  • 1/3 cup Courgette / Zucchini
  • 2 Chard Leaves
  • 2 Savoy Cabbage Leaves
  • 1/2 cup Mango
  • 2 Mint Sprigs
  • 1 tbsp Goji Berries
  • 1 tsp Spirulina
  • 1 scoop Unflavoured Whey
  • 2/3 cup Plant Milk

Instructions
 

  • Wash and prepare all the fruit and vegetables.
  • Place all the ingredients in your blender and blend until smooth. (we use our Zyliss Easy Pull)
  • Pour into 2 glasses and serve

Nutrition

Calories: 244kcalCarbohydrates: 40gProtein: 19gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.5gCholesterol: 25mgSodium: 192mgPotassium: 889mgFiber: 6gSugar: 26gVitamin A: 4165IUVitamin C: 106mgCalcium: 228mgIron: 3mg
Keyword breakfast, drink, fruit, healthy, smoothie, vitamins
Tried this recipe?Let us know how it was!

Strawberry & Mint Protein Smoothie

Vanlife Eats
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0
Strawberry & Mint Protein Smoothie

This strawberry and mint protein smoothie is great after a workout!

strawberry and mint protein smoothie

Strawberry & Mint Protein Smoothie

Vegetarian
A great smoothie for post-workout or even after a long walk. Loads of protein and super yum!
5 from 1 vote
No cook
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course Drinks / Smoothies
Servings 2
Diet Vegetarian

Equipment

Ingredients
  

  • 200 g Strawberries
  • 4 Mint Leaves
  • 1 1/4 cup Quark
  • 1 cup Almond Milk

Instructions
 

  • Wash and hull the strawberries
  • Place all ingredients into a blender and blend until smooth.
  • Add more milk if necessary to achieve desired texture.

Nutrition

Calories: 194kcalCarbohydrates: 14gProtein: 17gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 356mgPotassium: 164mgFiber: 3gSugar: 11gVitamin A: 97IUVitamin C: 59mgCalcium: 171mgIron: 1mg
Keyword breakfast, drink, fruit, healthy, protein, smoothie, vitamins, workout
Tried this recipe?Let us know how it was!

Van-Made Granola

Vanlife Eats
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0
Van-Made Granola

This van-made granola is great for putting over fresh fruit and yogurt to make a delicious breakfast. You can make a batch and it stores well in an airtight container. This recipe does require an oven.

van made granola

Van-Made Granola

Vegetarian
Granola is such a delicious breakfast, and can make a great meal on the go.
5 from 1 vote
Family friendly – Prep ahead – Solo travel
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Breakfast
Servings 8 servings
Diet Vegetarian

Ingredients
  

For the apple compote

  • 4 Big Apples

For the granola

  • 1/3 cup Honey
  • 1 1/2 tsp Vanilla Extract
  • 2 tsp Cinnamon
  • 3/4 tsp Salt
  • 1 lb Oats
  • 3/4 cup Brazil nuts
  • 3/4 cup Flaked Almonds
  • 1/2 cup Dates
  • 10 Dried Apricots
  • 2/3 cup Golden Raisins

Instructions
 

For the apple compote

  • Stew four big, peeled, cored and chopped cooking apples in a little water until they turn into mush (around 10 minutes). Then mash them up with a fork (or use a food processor)

For the granola

  • Preheat van oven to 160C (320F).
  • In a large bowl, beat together the apple compote, honey, vanilla, cinnamon, and salt.
  • Add the oats and stir well to combine.
  • Spread the mixture onto two baking sheets; bake for 10 min.
  • Remove from the oven and stir well, then return to the oven and bake for another 10 min.
  • Repeat, but this time add the nuts.
  • Return to oven for another 10 min.
  • Then stir again and bake for a final 10 min.
  • Remove from the oven and mix in the fruit.
  • Store in an airtight jar.

Nutrition

Calories: 492kcalCarbohydrates: 52gProtein: 16gFat: 27gSaturated Fat: 11gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 0.003gCholesterol: 26mgSodium: 431mgPotassium: 553mgFiber: 7gSugar: 41gVitamin A: 998IUVitamin C: 5mgCalcium: 160mgIron: 3mg
Keyword breakfast, nuts
Tried this recipe?Let us know how it was!

Chickpea Burgers

Vanlife Eats
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0
Chickpea Burgers

These chickpea burgers are great for vanlife. The ingredients are easy to store in the van, and they are vegan. You can serve them with salad or in a bun!

vanlife-Chickpea Burgers

Chickpea Burgers

Vanlife Eats
Vegan, Vegetarian
These delicious vegan burgers are perfect for vanlife. You can make a batch and keep them in the fridge.
5 from 1 vote
Family friendly – Prep ahead – Stove top meal
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dinner
Servings 4
Diet Vegan, Vegetarian

Ingredients
  

  • 1 Red Onion medium
  • 1 cup Oats
  • 1 Courgette / Zucchini
  • 2 tbsp Nut Butter
  • 3 tbsp Red Wine Vinegar
  • 3 tbsp Chili Sauce
  • 1 tsp Garlic Powder
  • 1 tsp Ground Cumin
  • 2 handfuls Fresh Coriander
  • 1 tbsp Coconut oil
  • Salt & Pepper to taste

Instructions
 

  • Mix all the ingredients (apart from coconut oil) together, until a batter has been formed.
  • Divide the mixture into 4 patties and form the burgers. (Wet your hands for each burger, this will allow them to form perfectly shaped burgers)
  • Heat half the coconut oil in a large pan and fry the buyers 3- 5 mins each side, until browned.
  • Add the other half of the coconut oil when you flip the burgers over.
  • Serve imminently with a side salad or in a toasted bun, or store in the fridge for up to 4 days.
  • Serve on its own or in a bun.

Nutrition

Calories: 252kcalCarbohydrates: 12gProtein: 13gFat: 18gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 26mgSodium: 382mgPotassium: 284mgFiber: 2gSugar: 8gVitamin A: 903IUVitamin C: 13mgCalcium: 108mgIron: 2mg
Keyword burgers, diary free, gluten free, quick, stove top, vegan
Tried this recipe?Let us know how it was!

Cinnamon buns

montytheford
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0
Cinnamon buns

cinnamon rolls

Cinnamon buns

Vegetarian
If you have an oven in your van, this cinnamon recipe will not disappoint. Imagine the delectable smells drifting through your tiny home! These would be possible in the Omnia oven too if you don't have an oven.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Proving time 2 hours
Course Baking
Servings 12
Diet Vegetarian

Equipment

Ingredients
  

For the buns

  • 600 g Strong white bread flour
  • 14 g Active dried yeast
  • 74 g Caster sugar
  • 90 g Unsalted butter
  • 275 ml Milk
  • 1 tsp Vanilla extract
  • 1 Large egg

For the filling

  • 45 g Butter
  • 175 g Light brown sugar
  • 1-2 tbsp Cinnamon

For the topping

  • 250 g Icing sugar
  • 1 tsp Vanilla extract
  • 4 tbsp Water

Instructions
 

  • In a large bowl mix together the flour, sugar and yeast.
  • Dice the butter and gently rub into the flour mix until it resembles breadcrumbs.
  • Heat the milk gently. Then add the milk, vanilla and whisked egg into the bowl with the ‘breadcrumbs’.
  • Bring together and knead for 7-10 minutes until stretchy (the dough springs back when you push it).
  • Cover in an oiled bowl for 1-2 hours.
  • Mix together the brown sugar and cinnamon. Leave for now
  • Get your dough and roll it into a rectangle, approximately 50x30cm in size.
  • Brush with the melted butter and sprinkle generously with the sugar and cinnamon mix.
  • Roll long side to long side and cut into 12.
  • Get your dish (approx. 30x24cm) and place your rolls spiral facing upwards in four rows of three. Gently press down on each roll with a spatula.
  • Cover in the baking tray and leave to prove for one hour.
  • Bake for 20-25 minutes at 180ºC/350ºF/ Gas Mark 4 or until golden brown.
  • Once cool, whisk together the vanilla, icing sugar and water. Drizzle generously over the top, especially in between rolls.

Nutrition

Calories: 424kcalCarbohydrates: 80gProtein: 8gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 32mgSodium: 26mgPotassium: 127mgFiber: 2gSugar: 42gVitamin A: 254IUVitamin C: 1mgCalcium: 61mgIron: 1mg
Keyword Baking, Cake, cakes, oven, sweet
Tried this recipe?Let us know how it was!

Sausage and Apple pasties

montytheford
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0
Sausage and Apple pasties

If you have an oven in your van or motorhome, these sausage and apple pasties are a must bake!

vanlife-Sausage and Apple pasties

Sausage and Apple pasties

Meat Based
A moreish, hearty meal for those on the go. This was one of my favourite bakes – simple to make, full of flavour and great for when you’re out and about. You can use readymade shortcrust pastry instead of making your own if you wish.
5 from 1 vote
Family friendly
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Chilling time 20 minutes
Total Time 1 hour 20 minutes
Course Baking
Servings 6
Diet Meat Based

Ingredients
  

For the pastry

  • 250 g Butter
  • 500 g Plain flour
  • 1 pinch salt
  • 6 tbsp cold water
  • 1 Egg to brush over pastry

For the filling

  • 300 g Pork sausages
  • 1 Onion
  • 1 Carrot
  • 100 g Butternut squash
  • 1 Small apple
  • Salt & pepper to taste

Instructions
 

For the pastry

  • Dice the butter and rub into the flour with a pinch of salt using your fingertips, then blend in 6 tbsp cold water to make a firm dough. Cut equally into 6, then chill for 20 mins.
  • Preheat oven to 180ºC/350ºF/ Gas Mark 4.

For the filling

  • Make a slit into each sausage and remove the meat. Place into a large bowl with the onion, carrot, butternut squash, apple and seasoning. Combine together.
  • Roll out the pastry and use a bowl to cut it into rounds of about 15cm in diameter.
  • Brush the edges of the pastry with the whisked egg. Place a spoonful of the mixture into the centre and lift each side of the pastry to contain it.
  • Press the edges together to seal at the top and pinch the pastry to make a crimp pattern. Repeat, making about 6 large pasties.
  • Place on a non-stick tray and brush the edges (not the crimp as this will burn too quickly) with beaten egg.
  • Cook in a preheated oven for about 40- 45 minutes until golden. Remove from oven and allow to cool slightly before serving

Nutrition

Calories: 799kcalCarbohydrates: 72gProtein: 18gFat: 49gSaturated Fat: 26gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 153mgSodium: 614mgPotassium: 384mgFiber: 4gSugar: 5gVitamin A: 4605IUVitamin C: 7mgCalcium: 49mgIron: 5mg
Keyword intermediate, meat, oven, pasty, picnic, sausage
Tried this recipe?Let us know how it was!

Dirty brownies

montytheford
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0
Dirty brownies

These dirty brownies are the ultimate indulgence. What’s dirty about these brownies we hear you ask? Firstly they are pure unadulterated filth, in the best possible way. Chocolate biscuit base with a brownie top, chocolate overload. Secondly, your van kitchen may be a bit dirty after measuring and baking these beauts, but it is totally worth it.

vanlife dirty brownies

Dirty brownies

montytheford
Vegetarian
These super-indulgent brownies are easy to make, look incredible and taste even better. Reserved only for those who have a serious sweet tooth! Best served warmed up with vanilla ice-cream.
5 from 1 vote
Family friendly
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Chilling time 40 minutes
Total Time 1 hour 20 minutes
Course Baking, Dessert
Servings 16
Diet Vegetarian

Equipment

  • Oven
  • Fridge

Ingredients
  

For the biscuit layer

  • 115 g Unsalted butter
  • 125 g Light brown sugar
  • 1 Medium egg
  • 1/2 tsp Vanilla extract
  • 225 g Plain flour
  • 1/2 tsp Bicarbonate of soda
  • 1 tbsp Cornflour
  • 1 pinch salt
  • 150 g Milk chocolate chips
  • 1 pack Oreos

For the brownie layer

  • 100 g Unsalted butter
  • 100 g Dark chocolate
  • 2 Medium eggs
  • 140 g Caster sugar
  • 50 g Plain flour
  • 25 g Cocoa powder
  • 150 g Milk chocolate chips

Instructions
 

For the biscuit layer

  • Beat together the butter and sugar until light and fluffy.
  • Add in the egg and vanilla, beat until smooth.
  • Slowly add the flour, bicarbonate, cornflour, salt and cornflour. Beat until a cookie dough forms.
  • Fold in the chocolate chips and press the mixture into a lined baking tray. Freeze (or chill) for at least 20 minutes.
  • After chilling, cover the biscuit layer with oreos (a sawing motion with a knife helps to cut them in half)
  • Preheat the oven to 180ºC/350ºF/ Gas Mark 4.

For the brownie layer

  • Slowly melt your butter and dark chocolate together.
  • Whisk together the eggs and sugar into a thick mousse like mixture. Then fold in the chocolate mix.
  • Add in the flour and cocoa powder.
  • Carefully add the chocolate chips into the mixture, then pour over the oreo layer.
  • Bake for 25-30 minutes, or until there is only a slight wobble in the middle when moving the tray.
  • Cool before cutting up (I put mine in the fridge to help them firm up first).

Nutrition

Calories: 502kcalCarbohydrates: 66gProtein: 5gFat: 26gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 60mgSodium: 164mgPotassium: 232mgFiber: 3gSugar: 40gVitamin A: 383IUCalcium: 43mgIron: 5mg
Keyword brownies, chocolate, dessert, dutch oven, intermediate, sweet, vegetarian
Tried this recipe?Let us know how it was!

Vegan Spaghetti and meatballs

Vanlife Eats
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0
Vegan Spaghetti and meatballs

This vegan spaghetti and meatballs is a classic Italian dish packed full of nutrition & deliciousness! What better way to enjoy ‘meat’balls than make your own.

Meat-Free-Spaghetti

Vegan Spaghetti & meatballs

Vanlife Eats
Vegan, Vegetarian
A vegan twist on an Italian classic. Vegan meatballs with spaghetti
5 from 1 vote
30 minute meal – Family friendly – Stove top meal
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner
Servings 4
Diet Vegan, Vegetarian

Ingredients
  

  • 10.5 oz Whole Wheat Spaghetti
  • 3 Sweet Peppers
  • 1 tbsp Olive Oil
  • 1 Yellow Onion
  • 1 tsp Mixed italian Herbs
  • 1 can Chopped Tomatoes
  • 4 tbsp Black olives

For the veggie 'meat'balls

  • 30 g Dried Porcini Mushrooms
  • 3 tbsp Olive Oil
  • 1 Yellow Onion
  • 1 tsp Smoked Paprika
  • 1 can Black Beans
  • 50 g Rolled oats
  • 2 tbsp Brown rice miso
  • 50 g Fresh Breadcrumbs
  • 2 Garlic Cloves

Instructions
 

To make the veggie balls

  • Soak the Porcini Mushrooms in boiling water for 20 minutes
  • In the meantime, heat 1 tbs of olive oil in a pan.
  • Add 1 onion and fry on a low heat for 10 minutes or until soft and translucent.
  • Add the Parika and crushed Garlic and cook for a further 1 minute.
  • In a blender, blitz the black beans and oats until you have a chunky mix and then stir through the Miso, Breadcrumbs and Onion mix.
  • Strain the porcini mushrooms and add to the mixture.
  • Season and roll into 12 Veggie Balls

The spaghetti

  • Cook the spaghetti according to the directions on the packaging.
  • In the meantime, halve the peppers, remove the stalk and seeds and cut in half-rings.
  • Chop the onion.
  • Heat half the oil in a pan and fry the onion and Italian herbs for 3 min on low heat.
  • Add in the peppers and cook for another 2 min.
  • Next add the tomatoes and allow to cook for 5 minutes on low heat.
  • Season with salt and pepper.
  • In the meantime, heat the rest of the oil in a separate frying pan and heat the veggie balls for 5 minutes on medium heat.
  • To serve, divide the spaghetti into bowls and pour the tomato sauce over, topping with olives and the vegetable balls.

Nutrition

Calories: 681kcalCarbohydrates: 112gProtein: 24gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gSodium: 694mgPotassium: 1074mgFiber: 12gSugar: 6gVitamin A: 597IUVitamin C: 178mgCalcium: 152mgIron: 7mg
Keyword healthy, italian, pasta, vegan, veggie
Tried this recipe?Let us know how it was!
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