Simple Boondocking Recipes

Recipes

Simple Boondocking Recipes

One of the greatest experiences you can have in your RV is boondocking.  Boondocking, dispersed camping, wild camping, off the grid or dry camping are all terms to describe camping in your RV without hooking up to any utilities or connections.  Boondocking is a form of camping by which you carry all your own water, capturing your own wastewater and generating your own power.  Often times dry camping can be free on public lands (where permitted) or could be on state park campgrounds where you can access for a small fee.  As amazing as dispersed camping could be, the challenge of cooking creative, healthy, delicious meals is one of the hardest aspects of “off the grid” life; and for us to keep things allergy free adds an extra level of challenges.

Almost everything we create when boondocking is geared towards minimizing water usage, cleanup, and cooking time.   Some essential items to make cooking easier and faster are having a large supply of paper plates, zip top bags, a supply of plastic silverware, propane grill, pressure cooker if you have a generator or even an older one that doesn’t need power, and some well thought out pre-planning.

Smart planning for an overnight (or two) boondocking trip is not only necessary but quite simple.   The night before we know we will be unplugged, we do as much prepping as we can.  For example, our one pot Chicken Fajita Pasta dish requires sliced veggies, chicken and pasta.  One day before, we prep all the sliced items and put them into Zip top bags with seasoning.  We slice the peppers/ onions and put them in a bag with half of the seasoning, then dice the tomatoes and place in another bag, followed by cubed raw chicken in yet another bag with the other half of seasoning.  Then on a cooking day, we use the propane oven to assemble and cook in one pot.  This could also be a pressure cooker recipe running off a generator for a half hour or an old school pressure cooker not requiring power.


Chicken Fajita Pasta

Ingredients

  • 2 chicken breasts
  • 1 med onion
  • 1 bell pepper
  • 3 tsps fajita seasoning
  • 2 med tomatoes
  • 10 oz rice pasta
  • 2 cups of chicken broth

Preparations

1. Cut chicken into small cubes and season with fajita seasoning and sauté chicken until cooked (you can also grill the chicken and do it ahead of time) (If cooking chicken in the pan, remove when the chicken is cooked and set aside before cooking veggies) 2. Cut onions, peppers, and tomatoes 3. Add in a little more olive oil and add onions and peppers and 1-2 tsps of fajita seasoning (depending on how spicy you like it), cook until tender (8-10 min), remove onions and peppers 4. Combine in the pan: tomatoes, pasta, and chicken broth and bring to a boil and summer until pasta is cooked (10-12 min) 5. Add veggies and chicken back into pan, stir well for about a minute and serve hot Head over to Our1Chance.com and tell us how it turned out! Or #our1chance hash tag your finished product on Instagram so we can see!

Chipotle Butternut Squash with Beef

Ingredients

  • 1 medium butternut squash, peeled and cubed
  • 1 pound of ground beef
  • 1 med onion
  • salt and pepper to taste
  • 1 tsp paprika
  • chipotle powder
  • olive oil

Preparations

1. Heat olive oil in pan and sauté onion until carmelized 2. Add in ground beef and spices 3. At the half way through cooking beef add in the butternut squash 4. Mix well, cover and simmer until squash is cooked through (10-15 min) 5. Serve Hot Head over to Our1Chance.com and tell us how it turned out! Or #our1chance hash tag your finished product on Instagram so we can see!

For our Chipotle Butternut Squash and Ground Beef recipe, we peel and cube the squash and place into a zip top storage bag for later use.  From there the recipe is all ready for quick and easy assembly in one pot over propane or pressure cooker running off a generator.


An easy breakfast boondocking solution for us, (obviously excluding our youngest because she is allergic to eggs) is to hard boil some eggs ahead of time.  We hard boil a half dozen or so, peel them and place them in a zip top bag for a quick grab and eat breakfast paired with some muffins that we make ahead of time.  Some other easy morning solutions we typically bring with us are pre-made pancakes which we heat up in the microwave (off the generator), and the old standby is cereal in a bowl (paper) with some dairy-free soy milk.  (Note: a lot of the soy, almond, and hemp milks come in an unrefrigerated box carton which is great for storage and travel, although we prefer to have it cold when we eat it.)

Lunch seems the easiest to make and bring with us because it usually revolves around things we can eat with our hands.   (Less utensils!)  Of course, making sandwiches is SUPER easy and an obvious first choice.  We don’t eat a ton of wheat as a family so we often only have one sandwich day during the week.  A couple of the healthiest options we enjoy while “unplugged” are our Cilantro Chicken Avocado Dip and Our Famous Hummus Party.  (Just a fun name to make hummus seem more exciting lol).   We do have a hummus recipe we can share with you if you reach out to us at Our1Chance.com, but honestly it is so much easier to buy premade and is normally dairy free.

The homemade bread on this sandwich is free of wheat.


Cilantro Chicken Avocado

Ingredients

  • 2 breasts of cold grilled chicken (cooked beforehand)
  • Cilantro (to your liking)
  • 2-3 avocados
  • 2 limes
  • salt
  • pepper

Preparations

1. Scoop out and mash the avocados in a mixing bowl 2. Chop the chicken into small pieces 3. Add into the avocado and diced cilantro 4. Squeeze in the limes and salt / pepper 5. Gently mix all ingredients together 6. Serve cold We serve this as a dip with corn chips, carrot sticks, bell pepper strips, etc. We have also put this on bread as a sandwich with a slice of tomato. :-) Head over to Our1Chance.com and tell us how it turned out! Or #our1chance hash tag your finished product on Instagram so we can see!

For our Cilantro Chicken Avocado Dip, we precook the chicken on the grill before boondocking and refrigerate until we need it.

On meal day, we chop up the cilantro, squeeze the lime and avocado and make it from scratch.  The dippers could be corn chips, potato chips, celery or carrot sticks, pepper strips etc.

Link to recipe and more photos on our blog.  http://our1chance.com/cilantro-chicken-avocado-dip-allergen-free-recipe/

I think we can all benefit from some great easy recipes.  Tell us your favorites in the comments below.  We would LOVE to hear them and share with other RVers.

family in truck with dog

Our One Chance

Jennifer & Jerome Braga

Upon learning of their youngest daughter’s severe food allergies, Jennifer and Jerome Braga knew that traditional life, traditional social activities and traditional travel was going to be out of the question. So in 2013 they purchased their first travel trailer and set out to experience some quality family time in a food safe, allergy-free environment. After their first year, the family caught the RVing bug and they purchased a brand new 28-foot travel trailer with the ideal kitchen to support their family’s travels around New England. Today they take their business on the road in the winter months, homeschool, and tour the southern United States in their new 42-foot Fifth Wheel. Their journey, their allergy story, and their savory recipes can be followed through their blog at www.ouronechance.com.