Food is so, so important to our family. I’m not ashamed to say that pretty much everything revolves around food, and I’m an avid meal planner, food grower and love creating new recipes; I’ll feature some of these on the blog at some point.
When we decided to go camping with our twin toddlers a few weeks ago (read about it here), I have to admit I was pretty stressed about how I was going to keep them fed healthy food while we were away. I like to give the girls lots of fresh produce so it was going to be a challenge without a fridge to keep everything cool and fresh. We have a cool bag but 24 hours is pretty much it’s limit. So I started with a list of foods that were not easily perishable and made recipes from there. The list was something like this:
- Eggs (a staple in our house at all times)
- Aubergine (eggplant)
- Courgette (zucchini)
- Sweet potatoes
- Coconut milk
- Chorizo (the hard type)
- Rice pasta
- Paella rice
- Chicken stock (organic, low salt like Kallo)
- Tomato passata
- Tinned tuna – line & pole caught as we never eat trawled
- Almond butter
- Rice cakes
- Porridge oats
We also took some perishable foods, that would be good in the cool bag with freezer blocks for 24 hours:
- Bacon (packed frozen)
- Chicken (packed frozen)
We camped for two nights in total so needed 2 breakfasts, 2 lunch meals and 2 dinners, plus snacks. We tend to eat protein and fat rich breakfasts and lunches and more carbohydrates at dinner time; especially so after a busy day on the beach, and hiking. Here’s what I came up with:
- Bacon, scrambled egg and avocado
- Banana pancakes: simply mash one banana very well and mix with two beaten eggs, cooked in butter to make around 10 mini pancakes. My girls have big appetites at breakfast so I make twice the amount for them, plus once each for us, so that’s a total of 4 bananas and 8 eggs for a family of 4.
- For the first day we took a packed lunch of turkey, cheese, cucumber, carrot sticks, slices of cold Spanish tortilla, and olives.
- Second day was mashed sweet potato with tuna and cheese.
- We needed to use the chicken on the first night, and it had defrosted nicely in the cool bag so I made a simple chicken and chorizo paella, which they love. The only thing it was missing was the peas which I normally add but didn’t think they would travel well.
- Second night was sautéed vegetable and tomato pasta, with aubergines, peppers and courgette, and rice pasta which cooks quickly and is lighter than wheat pasta.
- Rice cakes with almond butter
- Apple slices
- Meal leftovers
- Coconut milk porridge (for bedtime)
We could probably have done another day or two eating reasonably well, and there was a fantastic store in the nearby town selling fresh produce; as well as the organic milk, eggs and bacon being sold directly from the farm where the campsite was; but I struggled with getting enough greenery in, so that’s what I’ll be working on for next time!