Just how Smart is Just Smart Kitchenware? – A review

Vanlife Eats
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Just how Smart is Just Smart Kitchenware? – A review

Just Smart Kitchenware sent us some products to review in our van. Read more to see just how smart we think their products are…

A little about Just Smart Kitchenware…

Just smart kitchenware have shops in the UK, Australia & Germany. The company was created by Jacquie in Australia. She was travelling in a trailer and realised there was a gap in the market for van kitchen storage. As such they specialise in creating kitchenware for tiny kitchens, motorhomes, vanlifers etc.

There are 3 features of their products that have come to define them as ‘smart’

  1. Smart in space
  2. Smart in function
  3. Smart in Quality

Smart…

Smart because when not in use the fold flat to minimise the storage space required. Collapses to 1/3 of it’s original size.

Function…

The tubs have 2 uses, they can be used for storage and can be used for cooking. Temperature resistant.

Quality…

Made from premium quality silicone!

With that in mind the products in this review are 2 sets of collapsible silicone tubs. A large set and a small set! Each set contains 2 tubs each with a branded lid that hook onto the bases.

Just Smart Kitchenware Product Features

  • Space saving. When not in use they fold almost completely flat, making storing them in a van kitchen a breeze. 4 or 5 folded tubs can fit in the same space as one conventional reusable tub easily. 
  • They are lightweight and reusable. 
  • These tubs can be used in the fridge, freezer and oven. They can also go straight from freezer to the oven.
  • The products are made of premium grade silicone, which is safe for food. 

Are the Just Smart Kitchenware products suitable for vanlife?

Hell yeah! These products were designed with tiny living in mind. If you are limited on space these are pretty ideal for you.

Here is why we think these products would be perfect for any van kitchen.

Sustainability

We bang on about sustainable vanlife a lot here at vanlife eats. The Just Smart Kitchenware tubs can be washed and reused over and over again, goodbye plastic tubs! Reducing plastic use is something we feel passionate about. We try to minimise the plastic use in our van. This includes plastic tubs, they eventually stain and/or warp meaning they need to be replaced.

Another thing we try to do is reduce food waste. One way of doing this is to make sure you eat up those leftovers. Every van should have a set of tubs so any leftovers can be stored properly and used the next day.

vanlife food storage

Space-Saving

Living in a tiny home, can mean tiny storage space! That is where the Just Smart Kitchenware tubs really shine. When not in use they collapse almost completely flat.

Each product is lightweight, meaning no extra weight in your van. They are also useful for taking out on walks, hikes etc because of this. When opened the tubs are nice and deep, meaning you can store many different things in them.

The silicone material means it is easy and safe to stack them up with no worry of breakages. Ideal when you’re home is a home on wheels.

Versatility

Some advice we hear often about van kitchens is, every item in your van should have at least 2 uses. Minimalist living can mean packing light and having products that can be used in multiple ways is always a bonus.

These tubs can be used for storing leftovers, and for cooking in the oven (if you’re lucky enough to have one in your van!) They can also be used for baking bread and cakes.

What else did we like about the Just Smart Kitchenware tubs?

We have been impressed by these tubs. One thing we expected was the silicone to stain. At one point we stored chopped beetroot in one of the small tubs. Afterwards there was no stain and it didn’t even require scrubbing when washing up.

They are super easy to clean! Every part of the product is easy to clean, with no areas for bugs to linger. We heated up some food up in them and even then cleaning afterwards was a breeze. No food residue to scrub at all. This is a definite bonus when washing up in a van as it saves water when washing up.

The large tubs are ideal for taking on a picnic, while the smaller tubs are a great size for chopped fruit. Perfect for a packed lunch box.

What didn’t we like about the Just Smart Kitchenware tubs?

Before they arrived we were worried they may be flimsy, being as they are collapsible. However the wire in the rim makes them feel pretty sturdy. After using them the only time we had concerns was when storing soup in them. We’re big soup fans, especially at this time of the year. We tested the tubs with soup and there was a slight leak. We filled with water to test them and I applied a little too much pressure which sent the water everywhere – oops!

Due to this we wouldn’t recommend using them to transport soups or food products with a lot of liquid in them. For everything else though they are fab!

The design is quite plain, they are a plain grey with the logo in one corner. Some people like the minimalistic and simplistic look and so these are ideal. If you prefer a more colourful pop in your van then these may not be the tubs for you.

Finally…

We will definitely carry on using these in our van, you hardly know they are there until you need them due to the space saving design.

They are great for using for excess leftovers, prepped vegetables etc. As well as that they have come in handy for snack pots for the children.

Part-time vanlifers could definitely use these for meal prep and cut vegetables etc beforehand to take with them.

If you would like to try these products, head to our store to find the best place to purchase

We do not receive payment for reviews although we may have been sent the product free of charge. We do this to ensure you only ever read our honest opinion.

Featured Vanlifers – Shanti Nomads

Vanlife Eats
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Featured Vanlifers – Shanti Nomads

Our latest featured vanlifers are Sacha & Derek of @shanti_nomads_. They are a Maltese and Gozitan couple and are currently travelling around Queensland Australia in their van.

One of the reasons they purchased the van they have is because it had an oven. These vanlifers love to cook and so this meant they could continue to make delicious food!

Read more about their travels, check out their recipes at @shanti_nomads_ and be sure to give them a follow on Insta!

Sacha and derek

Does your van have a name?

Nasi our first date was in Varanasi in India, so we shortened it to Nasi!

Which country are you based in currently?

Queensland, Australia.

Do you travel in your van part-time or full-time?

Full-time

Where is the best place you have stayed in your van?

Bunya Mountains/Inskip Point

Describe your van kitchen set-up?

So we have a gas oven with 2 burners, I have all my spices and cutleries in one of the drawers and a 40 Ltr Fridge. The most important is our French press coffee maker! But our favourite cook ups are the ones done on the fire ( where we are allowed to light one up )

shanti outdoor

What couldn’t you live without in your van kitchen?

Non stick pan

What 3 food items do you always have in your van pantry?

Coffee, Cheese, garlic

shanti outdoors

What is your go to van meal?

Cold cuts and cheese platter. (quick, fulfilling and easy to clean)

What is the best meal you have made in your van?

For Sacha it’s Ramen and for Derek it’s his famous chicken parma.

shanti van

Have you had any cooking disasters in your van?

When I try to cook rice, I never cook it perfectly and we always have soooo much rice left over! lol

Do you have any funny vanlife stories?

One time we were driving and the reel of the fishing rods got stuck in a tree and we were driving with the reel behind us on the highway! We had to stop and roll it back lol

And when a mouse decided to live in our van, and everyday we find something bitten, we named it Sir.Shitalot (cause that was another thing we were finding everywhere) and went to the supermarket and got a trap and we got rid of it.

We had another visitor one time, we woke up and found a wallaby on our outdoor mattress chilling.! He was so cute, but later in the day we found out that he broke it!

Instagram: @shanti_nomads_

Recipes:

https://www.vanlifeeats.com/recipes/bacon-and-pesto-pasta-salad-%f0%9f%a5%97/
https://www.vanlifeeats.com/recipes/seafood-feast/

Want to be featured on
vanlifeeats.com?

To apply for a featured post on vanlifeeats.com simply follow this link and fill out the application form. We promote all featured van lifers across all our social media networks, we send out a “featured Van Lifer” sticker for your van as well as awarding you a prestigious badge for your profile on our website.

Apply to be featured here!

Featured Vanlifers – Carrie & Glyn

Vanlife Eats
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Featured Vanlifers – Carrie & Glyn

Carrie & Glyn live full-time in their motorhome with their dog Buttons, they have had their van for 4 years. Currently they travel the UK in the van when not working. Next year they are planning on working on a campsite for part of the year and travelling the remaining months so make sure you follow them on Instagram @freespirit_c_g to follow their adventures.

Carrie has a real passion for ‘van baking’ Her baking achievements have been well documented in our Van Bake Off and she has won star baker several times. Make sure to check back to see if she gets crowned overall winner! Read more to find out more about their life in their van.

The favourite place you have visited in your van?

Isle of Mull

3 Vanlife Kitchen pantry essentials…

Pasta, baking ingredients & herbs and spices.

Describe the kitchen set-up in your van.

In my kitchen I have a full size cooker and a small 3 way fridge, no freezer. A well stocked cupboard of dry and baking ingredients, tinned foods and under floor cool storage for vegetables, gin and beers. We have a 70 litre fresh water tank so have hot and cold running water which is much more convenient.

What is your favourite meal to make in your van?

Our favourite meal to cook (and eat!) in the van is a sunday lunch with homemade Yorkshire puddings, mashed potatoes and veg. I don’t cook a joint of meat though I buy a few slices of meat from the butcher.

Do you have a vanlife go-to meal?

We have 2 go to meals…. the first a stew with loads of root vegetables and dumplings or homemade bread, which I normally cook the day before we plan a full day out. The second is smoked salmon and pasta in a creme fraiche sauce which from start to finish takes around 12 minutes.

What couldn’t you live without in your van?

I couldn’t be without my oven even though there are many ways to cook, because of the amount and variety of baking I do.

Have you had any cooking disasters in the van?

So far I have never had a baking or cooking disaster, although when we first moved into the van I thought it would be a good idea to buy a full chicken to roast. I chose the hottest day and I wasn’t really familiar with the temperature control. It wasn’t as good as the gas cooker I had in our house so it took quite a lot longer to cook. All ended up good and we enjoyed the meal but it’s a long standing joke about roasting a chicken now.

Any funny vanlife stories?

When we first built the van we put a slideout on the back. Our bed was in this area, when travelling it stored upright against the back wall of the slideout.

Even though we had seals fitted whenever it rained water found its way in. One night at around 2am during a very heavy downpour we woke to find the rain had found a new way in and it felt like we were laid in a burst water bed! Whatever we did to try and stop the water coming in we failed so removed the slide out, fitted a solid, watertight back on, added a garage and a fixed bed. We can now confidently say we always have a very comfortable nights sleep however heavy the rain comes down!

Instagram: @freespirit_c_g

Make sure to check out their delicious recipes HERE including the star baker recipes!

Want to be featured on
vanlifeeats.com?

To apply for a featured post on vanlifeeats.com simply follow this link and fill out the application form. We promote all featured van lifers across all our social media networks, we send out a “featured Van Lifer” sticker for your van as well as awarding you a prestigious badge for your profile on our website.

Apply to be featured here!

Grab-n-Go Surf Ball’z

2kooks1van
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Grab-n-Go Surf Ball’z

2kooks1van
Vegan, Vegetarian
These little balls are perfect for an on the go snack!
5 from 1 vote
Family friendly - No cook - Prep ahead - Solo travel
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Snacks
Servings 10
Diet Vegan, Vegetarian

Equipment

  • Fridge

Ingredients
  

  • 1/2 cup Flaxseed Meal
  • 1 cup Rolled Oats
  • 1/2 cup Crunchy Peanut Butter
  • 1 tsp Vanilla Extract
  • 1 Ground Cinnamon
  • 1 Ground Nutmeg
  • 1 Ground Allspice
  • 1 Ground Cloves
  • 8 The Gooiest Dates You Can Find
  • 1/2 cup Coconut Cream
  • 1 Sea Salt

Instructions
 

  • Measure out all ingredients and add everything except for the dates into a large mixing bowl.
  • Chop the dates into the small pieces. This is where things can get a bit sticky…try to make the pieces as small as possible.
  • Pull the date pieces apart and spread evenly across the top of the other ingredients in the bowl (this will make mixing all ingredients together easier).
  • Mix all ingredients together using your hands until you’ve achieved an even consistency and ingredients have been thoroughly blended together. Prepare to get a little messy.
  • Roll the mixture into small balls and place in a container to cool in the fridge or cooler (or just eat them now like raw cookie dough).

Nutrition

Calories: 245kcalCarbohydrates: 26gProtein: 6gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gSodium: 66mgPotassium: 366mgFiber: 6gSugar: 14gVitamin A: 30IUVitamin C: 0.4mgCalcium: 48mgIron: 2mg
Keyword breakfast, cookie, easy prep, healthy, No-Bake, Pre-workout, snacks, vegan
Tried this recipe?Let us know how it was!

Vegan Moroccan Tajine

Atlantic Coast Nomads
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Vegan Moroccan Tajine

This vegan Moroccan tajine is a great way of using up leftovers, as you can add anything you want! This recipe is vegan but being as you can add what you want it can be meat based also.

Vegan Moroccan Tagine

@atlantic_coast_nomads
Vegan, Vegetarian
It very much depends on the size of your tagine and your personal taste to the amounts you use. This recipe is a vegan recipe but meat and fish can be added if desired.
5 from 1 vote
Leftovers – No fridge – One-pan – Stove top meal
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dinner, Main Course, Outdoor
Servings 2
Diet Vegan, Vegetarian

Equipment

  • Tagine

Ingredients
  

  • 2-3 tbsp Olive oil
  • 1 Onion
  • 2 Potatoes
  • 2 Carrots
  • 1 bulb Garlic
  • 1 cup Olives
  • 2 tbsp Almonds
  • 10 Prunes
  • 1 Pepper
  • 1 Lemon
  • 1 tsp Cumin Powder
  • 1/2 tsp Coriander Powder
  • 1/2 tsp Chilli Powder
  • 1/2 cup Water

Instructions
 

  • Put a layer of olive oil in the base of the tagine.
  • Cut up enough onions to cover the base. Don’t cut the onions too finely, nice and chunky is good!
  • Cover onions in good amount of Cumin.
  • Cover the onions with some potatoes, keep them a good size unless you want to cook the tagine as quickly as possible in which case cut them up into small pieces. Add some more olive oil.
  • Take a bulb of garlic and separate all the cloves and place them around the outside of the potatoes.
  • In the middle of the tagine make a pile of first olives then prunes and then almonds.
  • Sprinkle some chilli powder over the fruit and nuts.
  • Cut carrots into sticks and lean them up against your pile of fruit and nuts to create what looks a bit like a teepee.
  • Place slices of pepper around the carrots. Add some more olive oil.
  • Sprinkle the lot with Coriander powder.
  • Take a whole lemon and cut into quarters and place on top of your ingredients. Cover with more cumin powder.
  • Add some water, not too much! People often add too much water, we prefer more oil, less water. Half a cup full for a small to medium tagine and three quarters of a cup for a large tagine should be plenty.
  • You should have piled your ingredients up so as it fits inside the conical lid of the tajine.
  • Put the lid on and cook on the coals of an open fire or gas burner for around three quarters of an hour on gas but up to a couple of hours on coals. Test potatoes and carrots during cooking with a sharp knife to know when they are soft enough to eat.

Nutrition

Calories: 635kcalCarbohydrates: 91gProtein: 10gFat: 30gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 21gSodium: 1126mgPotassium: 1757mgFiber: 16gSugar: 28gVitamin A: 11028IUVitamin C: 79mgCalcium: 175mgIron: 4mg
Keyword Moroccan, one pot, open fire, tagine, Tajine, vegan, vegetarian
Tried this recipe?Let us know how it was!

Van Bake off Triple Chocolate Orange Drizzle Cake

freespirit_c_g
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Van Bake off Triple Chocolate Orange Drizzle Cake

This incredible triple chocolate orange drizzle cake was a winner in the 2020 Van Bake off. With good reason, what an amazing cake. All made in a motorhome, and ideal to enjoy with a cup of tea! The baker Carrie and her husband Glyn went on to be featured on our website, which you can read right here!

Van Bake off Triple Chocolate Orange Drizzle Cake

freespirit_c_g
Vegetarian
This recipe was selected as star baker for chocolate week in van bake off 2020. It certainly has the wow factor!!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Baking
Servings 12
Diet Vegetarian

Equipment

  • Oven

Ingredients
  

For the cake batter

  • 6 oz Butter
  • 6 oz Caster sugar
  • 3 Eggs
  • 6 oz Self-raising flour
  • 2 tbsp Cocoa powder
  • 2 tbsp Milk

For the icing

  • 100 g White chocolate
  • 200 g Icing sugar
  • 100 g Butter

For the orange drizzle

  • 1/4 cup Orange juice
  • 1/4 cup Sugar

Instructions
 

For the cake

  • Cream together butter and sugar. Slowly add eggs with a little of the flour. Fold in remaining flour, cocoa and choc chips.
  • Divide between 2 lined cake tins. Bake for 30 mins in a pre-heated oven at gas 4.

For the orange drizzle

  • While cakes are cooling put juice and sugar in a pan and heat, stirring until sugar has dissolved. Spoon over both cakes.

For the icing

  • Cream together butter and icing sugar. Add slightly cooled melted chocolate.
  • Use half of the cream for centre of the cake and the remainder for top and sides.
  • A
  • Add some chocolate curls

Nutrition

Calories: 415kcalCarbohydrates: 51gProtein: 4gFat: 22gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 91mgSodium: 186mgPotassium: 86mgFiber: 1gSugar: 40gVitamin A: 639IUVitamin C: 3mgCalcium: 35mgIron: 1mg
Keyword Baking, Cake, chocolate, orange, van bake off
Tried this recipe?Let us know how it was!

Spaghetti and homemade meatballs

Great_Big_Exploring_Old_Hector
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Spaghetti and homemade meatballs

Spaghetti and meatballs

Spaghetti and homemade meatballs

great_big_exploring_old_hector
Meat Based
An Italian classic of spaghetti and meatballs! Great tasting dish, if you don't have an oven or the time to make your own meatballs, grab some shop bought ones and add them to the sauce in the pan!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner
Servings 2
Diet Meat Based

Equipment

  • Oven

Ingredients
  

For the meatballs

  • 400 g Mince meat
  • 1 Egg
  • 1 cup Breadcrumbs or blended oats
  • 1 tbsp Basil
  • 1 tbsp Oregano
  • 1 pinch Salt
  • 1 tsp Pepper
  • 1/2 Medium Courgette
  • 1 Carrot (Medium size)

For the sauce

  • 1 Tin of tomatoes
  • 1 Onion diced
  • 1 Clove of Garlic
  • 1 sprinkle Basil
  • 1 sprinkle Oregano
  • 1 dash Balsamic vinegar
  • 1 Vegetable stock cube
  • 1 tsp Sugar
  • 140 g Spaghetti
  • 50 g Parmesan

Instructions
 

For the meatballs

  • Pre heat the oven to 180C or gas mark 7. In a large bowl mix the meat, egg, breadcrumbs, herbs, salt, pepper, carrot and courgette. With wet hands take a small handful and smush into a ball slightly larger than a golf ball size. You should be able to make 12.
  • Place onto an oiled baking dish/casserole pot and pop in the oven.

For the Sauce

  • Dice the onion and chuck into a pan with a splash of olive oil. Once the onions have started to go translucent add the garlic and a sprinkle of oregano and basil. After a couple of minutes add a splash of Balsamic (you can use red wine instead). Add the tin of tomatoes and then fill the tin 3/4 with water and add to the pan. Crumble in the stock cube and bring to the boil.
  • Once boiling reduce to a simmer and sprinkle in the sugar.
  • Leave to simmer for about 20minutes and the sauce should have thickened up.
  • Take the meatballs out the oven and turn them over to help them cook evenly. Add the thickened sauce to the meatball dish and grate some parmesan on top. Pop it back in the oven for another 10 minutes.
  • Whilst the meatballs are finishing up in the oven bring a pan of salted water to the boil and cook your spaghetti as per the instructions. Serve up the pasta and spoon on the meatballs and sauce. Enjoy!

Notes

If you would like to make a vegetarian version of this recipe then blitz harricot beans and add instead of the meat, you may need to add more breadcrumbs if its too sloppy.

Nutrition

Calories: 1277kcalCarbohydrates: 256gProtein: 35gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 99mgSodium: 2336mgPotassium: 685mgFiber: 13gSugar: 148gVitamin A: 5645IUVitamin C: 15mgCalcium: 510mgIron: 6mg
Keyword italian, meatballs, pasta
Tried this recipe?Let us know how it was!

Fresh and Simple Tofu and Veggie Stir Fry

the.waglers
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Fresh and Simple Tofu and Veggie Stir Fry

Fresh and Simple Tofu and Veggie Stir Fry

the.waglers
Vegan, Vegetarian
Does exactly what is says on the tin - fresh & simple! Use up your favourite vegetables, and a great way to use up leftovers. This recipe uses broccoli, onions, chickpeas & water chestnuts.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner
Servings 2
Diet Vegan, Vegetarian

Ingredients
  

  • Veggies of your choice
  • 3/4 cup Rice or rice noodles
  • 400 g Firm tofu cubed
  • 2 splash avocado oil
  • 2 tbsp Soy sauce
  • 1/2 inch Fresh ginger peeled chopped
  • 1 clove Fresh garlic chopped
  • Chili paste
  • 2 tsp Sesame oil
  • 2 Shallots
  • 1 tbsp Sesame seeds

Instructions
 

  • Start by cooking your rice.
  • Next the veggies. Heat up a wok or large pan and add a splash of cooking oil (we use avocado oil). Add the onions and let them cook a minute before mixing in the rest of your veggies.
  • In a cast iron pan heat cooking oil on medium and add the cubed tofu. Flip the tofu on all sides if you desire browning.
  • Make the dressing while everything is cooking: Finely chop up ginger, garlic and shallot and place it in a small bowl. Mix in a generous portion of soy sauce and ~2tsp of sesame oil (add optional chili spice).
  • Once the tofu is browned and cooked to your liking and veggies are nearly done, add the tofu and dressing to the veggies.
  • Serve veggies and tofu on top of rice. Top with sesame seeds.

Notes

Fancy additions- (ok, they’re not too fancy.. but some variations)– add pineapple for additional sweetness or try water chestnuts for some extra crunch. We will also top the stir fry with roasted chickpeas for more protein.

Nutrition

Calories: 521kcalCarbohydrates: 67gProtein: 26gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 6gSodium: 1021mgPotassium: 233mgFiber: 4gSugar: 3gVitamin A: 1IUVitamin C: 3mgCalcium: 324mgIron: 4mg
Keyword quick, Simple, tofu, tofu and veggie stir fry, vegan, vegetarian
Tried this recipe?Let us know how it was!

Cold Veggie Noodle Salad

the.waglers
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0
Cold Veggie Noodle Salad

Cold Veggie Noodle Salad

the.waglers
Vegetarian
This salad can be prepped before any road trip, making it an ideal lunch to throw together when ready. Add the fresh ingredients when ready to serve!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Lunch
Servings 2
Diet Vegetarian

Ingredients
  

For the salad

  • 4 oz Angel hair pasta
  • 1 Bell pepper
  • 1 Green onion
  • 1/2 Cabbage
  • 1/2 Cucumber
  • 1 tbsp Sesame seeds

For the dressing

  • 1 clove garlic
  • 1/2 inch Fresh ginger
  • 2 tbsp Olive oil
  • 3 tbsp Soy sauce
  • 1 tbsp Sesame seed oil
  • 1/2 tbsp Chili Oil to taste

Instructions
 

  • Prep your noodle salad before you hit the road! Boil the angel hair pasta until it is cooked al dente (not mushy!). TIP: Rinse the pasta in cold water to keep it from sticking together (thanks Nana D’Alessio)
  • You can make your dressing while the pasta is cooking. Mince or finely chop fresh garlic and ginger and put it in the bottom of a small glass container. Add a teaspoon or two of olive oil (add sesame and chili oil to taste) and top it off with a generous portion of soy sauce.
  • Put your cooked noodles into a large glass storage container. Add some olive oil and chopped peppers and green onion. You can also add half of the dressing here if you would like.
  • Slice up cucumber and chop fresh purple cabbage and store them for later.
  • On the road: We love this salad because it is a simple, healthy meal that we can grab quickly on a long driving day. We pop the salad out of the fridge, dish out our portions and then top them off with fresh veggies (cucumbers and cabbage), some sesame seeds and a little extra dressing.We hope you enjoy!

Nutrition

Calories: 556kcalCarbohydrates: 64gProtein: 15gFat: 28gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 16gSodium: 1559mgPotassium: 846mgFiber: 10gSugar: 13gVitamin A: 2200IUVitamin C: 163mgCalcium: 169mgIron: 4mg
Keyword asian noodle salad, cold noodles, cucumber noodle salad, noodle salad, noodles, vegan noodles, vegetarian, vegetarian noodles
Tried this recipe?Let us know how it was!

Double Chocolate Banana Muffins

Vanlife Eats
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Double Chocolate Banana Muffins

Double Chocolate Banana Muffins

Vegetarian
We always seem to buy bananas, they don’t get eaten and end up looking sad and brown on the side. We wouldn’t want to waste them so using them up in cakes is ideal!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Course Baking
Servings 10
Diet Vegetarian

Equipment

Ingredients
  

  • 120 g All Purpose Flour
  • 1 1/4 tsp Baking powder
  • 20 g Cocoa Powder
  • 1/4 tsp Salt
  • 1 1/2 Ripe bananas
  • 75 g Granulated white sugar
  • 60 ml Oil
  • 1 Large Egg
  • 1 tsp Vanilla extract
  • 100 g Milk chocolate chunks
  • 1/2 Small banana

Instructions
 

  • Mix the flour, cocoa powder and salt together.
  • In a separate bowl mash the banana and mix in the sugar. Then add the oil until combined.
  • Add the egg and vanilla. Do not over-mix, just let the mixture combine.
  • Stir in the dry ingredients, again taking care not to over mix.
  • Fold in 60g of the chocolate chips and the chopped banana.
  • You will need to cook in 2 batches if using the Omnia oven. We did 5 at a time. Use the silicone mould, we used muffin cases also.
  • Fill the cases about 3/4 full. Sprinkle some of the chocolate chunks on the top of each muffin (reserving some to put in your mouth while baking 😉 )
  • Put the Omnia over a high flame for 5 minutes. Reduce the heat and cook for a further 15-20 minutes. Once the first batch is cooked switch the flame off, take the lid off the Omnia and leave for 10 minutes. The muffins will continue to cook during this time.
  • For the second batch the oven will still be hot, so you may need to reduce the baking time, still bake for 5 minutes over a high flame initially as this helps your muffin get it’s dome.

Nutrition

Calories: 217kcalCarbohydrates: 29gProtein: 3gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 17mgSodium: 119mgPotassium: 191mgFiber: 2gSugar: 14gVitamin A: 44IUVitamin C: 2mgCalcium: 44mgIron: 2mg
Keyword Baking, banana, cakes, chocolate, muffins, sweet
Tried this recipe?Let us know how it was!

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