Moroccan Style Beef Curry

Vanlife Eats
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Moroccan Style Beef Curry

This Moroccan style beef curry is a delicious recipe that can be enjoyed at any time of the year. Sometimes we serve it with rice, other times with a flatbread.

Moroccan Style Beef Curry

Meat Based
A simple and easy take on a beef curry with Moroccan seasoning. We love the flavour of this and it has become a regular meal all year round.
5 from 1 vote
Stove top meal
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Dinner
Servings 2
Diet Meat Based

Equipment

Ingredients
  

  • 400 g Diced Beef
  • 1 Onion
  • 1 Garlic Clove
  • 1 Beef Stock Cube
  • 1 tsp Paprika
  • 1/2 tsp Ground Cayenne
  • 1 Pepper / Capiscum
  • 1 tsp Tomato Puree
  • Salt & pepper to taste
  • 2 tbsp Water
  • 1 handful Parsley
  • 2 tbsp Olive Oil
  • Rice or flat bread to serve

Instructions
 

  • Peel and roughly chop the onion.
  • Add a splash of olive oil in to a pan and turn up to a medium heat.
  • Add the roughly chopped onion and give it a stir.
  • Peel and crush the garlic clove and add to the pan with the onion.
  • Ensure the onions are soft and remove the pan from the heat to cool.
  • Pour the mixture into a blender or your Zyliss Easy Pull and allow to cool further before blitzing.
  • Using the same pan add another splash of olive oil and over a medium heat sear the beef cubes.
  • Chop and de-seed the pepper into chunks and add to the pan.
  • Stir in the teaspoon of tomato puree.
  • Crumble in a beef stock cube and add a splash of water. Give it a mix and simmer over a low heat.
  • Meanwhile blend the onion mixture until it is pureed and then add to the pan.
  • Simmer over a low heat stirring occasionally for 20 minutes.
  • If you are serving with rice now is a good time to start cooking the rice.
  • Add the chopped flat leaf parsley and stir through for the final 5 minutes.
  • Serve with warmed flat breads or with a plain boiled rice.

Nutrition

Calories: 679kcalCarbohydrates: 10gProtein: 36gFat: 54gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 28gTrans Fat: 2gCholesterol: 142mgSodium: 622mgPotassium: 795mgFiber: 3gSugar: 5gVitamin A: 2328IUVitamin C: 87mgCalcium: 61mgIron: 5mg
Keyword beef, Curry, Moroccan, paprika
Tried this recipe?Let us know how it was!

Oat Pancakes

morganraleigh.c
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0
Oat Pancakes

These Oat pancakes are delicious, you haven’t lived until you’ve tried them! Only question is what do you have with them?

vanlife Oat Pancakes

Oat Pancakes (you haven’t lived until you’ve tried them)

morganraleigh.c
Vegan
Seriously the most delicious pancakes you are going to eat!
5 from 1 vote
Family friendly – One-pan – Stove top meal
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Prep Time 5 minutes
Cook Time 20 minutes
Resting time 15 minutes
Total Time 40 minutes
Course Breakfast
Servings 6 pancakes
Diet Vegan

Equipment

Ingredients
  

  • 1.5 cup Rolled oats
  • 2 cup Oat Milk
  • 1 Ripe banana
  • 1 tbsp Chia seeds
  • 1 tbsp Coconut oil
  • 1 tsp Baking soda
  • 1 tbsp Cinnamon
  • 1/2 tsp Ginger powder
  • 1/2 tsp Salt

Instructions
 

  • Put all into a High Powered blender (if it works it will do, though I use a Vitamix or equivalent to really make it into a smooth pancake batter)
  • Add frozen berries and/or chocolate (optional but highly recommended) Let sit for 10-15 minutes to let it all come together and to let the chia seeds bloom
  • Heat skillet to more or less medium heat (seriously I don’t know the ideal heat for pancakes, it’s a consistent dance between low, medium, & high to keep them consistent- not burnt & not mushy).
  • Coat pan with coconut oil (or oil of your choice). Drop a 1/4-1/2 cup of batter. (I usually do a small test pancake for heat & consistency & cook time).
  • Let cook until bubbles come through the middle of the pancake! It won’t come off the pan easily until that side is sufficiently cooked. Turn down heat if burning.
  • Flip & cook for half the time. Remove from pan & store in covered plate/pan/or in the oven.
  • Taste Test is always required as the chef! I’m sure you’re hungry by now. Repeat Steps 4-6 until done! Serve with maple syrup and nut butter
  • Repeat Steps 1-7 every Sunday! (or any day of the week your heart desires.)

Nutrition

Calories: 170kcalCarbohydrates: 28gProtein: 5gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.003gSodium: 416mgPotassium: 199mgFiber: 5gSugar: 9gVitamin A: 182IUVitamin C: 2mgCalcium: 153mgIron: 2mg
Keyword breakfast, dairy free, gluten free, pancakes, sweet, vegan
Tried this recipe?Let us know how it was!

Spicy Garlicky Avocado Hummus

myvanchef
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0
Spicy Garlicky Avocado Hummus

This spicy garlicky avocado hummus is packed full of flavor. It’s so good you may just want to eat it with a spoon!

vanlife-Spicy Garlicky Avocado Hummus

Spicy Garlicky Avocado Hummus

myvanchef
Vegan
This Spicy Garlicky Avocado Hummus is sooo yummy and healthy. It’s loaded with protein, fiber, and healthy fats which make it the all around snack. On top of that, paired with some healthy low carb options like carrots and cucumbers, it really is the ultimate power snack.
5 from 1 vote
No cook – Prep ahead
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Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course Dips / Sauces
Servings 4 portions
Diet Vegan

Equipment

Ingredients
  

  • 1 Avocado
  • 1 tin Chickpeas
  • 1/4 cup Olive oil
  • 1/2 cup Chickpeas juice
  • 4 cloves Garlic
  • 1/2 cup Cilantro
  • 1/4 cup Lime juice
  • 1 tsp Salt
  • 2 tsp Cayenne
  • 1 tsp Cumin
  • 1/2 tsp Red pepper flakes or paprika

Instructions
 

  • Blend all ingredients in a blender until smooth.
  • Drizzle with extra olive oil and sprinkle with red pepper flakes

Nutrition

Calories: 248kcalCarbohydrates: 13gProtein: 3gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gSodium: 590mgPotassium: 379mgFiber: 6gSugar: 2gVitamin A: 767IUVitamin C: 12mgCalcium: 32mgIron: 2mg
Keyword Blender, dips, Easy, vegan, vegetarian
Tried this recipe?Let us know how it was!

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
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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
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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
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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!

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!

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!

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