6 Ingredient Healthy Crockpot Banana Bread with Peanut Butter

myvanchef
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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
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Gouda, Mushroom, & Truffle Salt Mac & Cheese

myvanchef
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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
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Best Ever Chicken and Cheese Empanadas

myvanchef
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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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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
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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
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Turkey, Rice & Veggie Skillet Meal

drifter.journey
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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
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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!

Potatoes, Eggs & Black Bean Breakfast Scramble

drifter.journey
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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
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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
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Handmade Butter

marker343
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Handmade Butter

Handmade Butter

marker343
Vegetarian
If the van is a rocking, I’m probably making butter.
5 from 1 vote
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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!

Ratatouille chicken

littlegusthebus
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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
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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!

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
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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!
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