Strawberry & Mint Protein Smoothie

Vanlife Eats
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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
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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!

Smooth and Blue Smoothie

Vanlife Eats
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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
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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!

Brain Power Smoothie

Vanlife Eats
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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
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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!

Booster Smoothie

Vanlife Eats
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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
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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!

Vegan Spaghetti and meatballs

Vanlife Eats
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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
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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!

Chickpea Burgers

Vanlife Eats
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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
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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
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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
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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
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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!

Walleye lettuce wraps

TheBeardedVan
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0
Walleye lettuce wraps

vanlife-Walleye lettuce wraps

Walleye lettuce wraps

TheBeardedVan
Pescatarian
Super fresh & super tasty! What better way to enjoy your catch of the day by frying it up and serving with some fresh salad.
5 from 1 vote
One-pan - Open fire - Stove top meal
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Prep Time 3 hours 15 minutes
Cook Time 10 minutes
Total Time 3 hours 25 minutes
Course Salad
Servings 2
Diet Pescatarian

Equipment

Ingredients
  

For the coleslaw

  • 1/2 Cabbage
  • 1/4 cup Sweet onion
  • 1/4 cup Cilantro
  • Salt & pepper to taste
  • Sugar / stevia

To serve

  • 1 Walleye Cut into bitesize chunks
  • 1 Avocado
  • 1 Lime to garnish

Instructions
 

  • Go to Lake Erie and catch walleye. Then clean. Wash and crisp Buttercrunch lettuce.
  • Mix the coleslaw ingredients and let sit for a few hours to let the flavors blend.
  • Have your cast iron skillet on medium heat
  • Fry the walleye until golden brown. Sharon likes hers crispy and Anthony likes his softer
  • Add coleslaw to lettuce leaves
  • Add small slices of avocado
  • Top with your delicious fish
  • Spritz a tiny squeeze of lime over all of it.

Notes

Walleye is a firmer fish so it holds up well for tacos and wraps.

Nutrition

Calories: 235kcalCarbohydrates: 27gProtein: 5gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 0.3mgSodium: 51mgPotassium: 943mgFiber: 14gSugar: 10gVitamin A: 521IUVitamin C: 104mgCalcium: 119mgIron: 2mg
Keyword Fish, one pan, salad, summer
Tried this recipe?Let us know how it was!

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