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Highlining in Moab

Ryan Robinson takes you for a ride in the passenger seat of his RV, off the grid, deep among the dramatic rock formations of the Utah Desert. Robinson and friends chill by the fire, tell stories, and of course, rig a one of a kind highline over the Looking Glass Arch in Moab, UT.

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Recipes

Two Back-to-Back Easy Campfire Recipes for the Road

Cooking can often be comfort food, but we love to find ways to incorporate our healthy lifestyle into our meal planning, even when we’re RVing.

Mike Caudill
Mike Caudill
1 MIN READ

Cooking can often be comfort food, but we love to find ways to incorporate our healthy lifestyle into our meal planning, even when we’re RVing. The trouble is, packing and cooking a lot of vegetables often means leftovers. So, we’ve learned to pair ingredients that we can incorporate into two meals in a row to keep from storing tons of leftovers.  

Here are two quick and easy one-pan recipes we love!

Campfire Sweet Potatoes and Veggies

You'll Need

  • cast iron skillet
  • 1 tbsp. Olive or Avocado Oil
  • Pre-chopped vegetables that you like: bell peppers, onions, broccoli, cauliflower, carrots, etc. (one cup per person)
  • sweet potatoes (one for ever two people)

To Prepare:

  1. Start your sweet potatoes in the convection microwave inside your RV if you have one. Cook them for 4 minutes each and then wrap in foil and lay them in the coals to finish cooking while you prepare the veggies. (No microwave, no problem! Just start them a little sooner.) 
  2. Toss your pre-chopped veggies in a little heart-healthy oil and seasonings of your choice. We like Primal Palate.  
  3. Next, transfer veggies to a cast iron skillet and cook over the campfire until fork tender! 
  4. Remove sweet potatoes from fire and enjoy with veggies.

Nobody likes a fridge full of leftovers when you’re RVing! Take any leftover veggies from last night and toss them in the skillet to make a delicious breakfast scramble. This can easily be made on the grill or in your RV kitchen.

Veggie Breakfast Scramble

You'll Need:

  • 1 tbsp. Olive or Avocado Oil
  • 2 eggs per person
  • ½ cup of leftover cooked vegetables per person
  • 1-2 cups of fresh spinach
  • Shredded cheese
  • Salt and pepper

To Prepare:

  1. Add 1 tbsp. of oil to a cast iron skillet. 
  2. Whisk 2 eggs per person in a mixing bowl. 
  3. Add your leftover veggies to the bowl with some cheese and a pinch of salt and pepper. Toss until coated. 
  4. Pour the mixture into the pre-oiled cast iron skillet and cook over your morning campfire until the eggs are set.  
  5. Add a handful of fresh spinach right at the end. 
  6. If you prefer, top it with shredded cheese. We like to put cheese on half of the skillet to be mindful of our dairy-free family and friends! 
  7. Serve with some fruit and toast, and you’ve got a delicious healthy breakfast ready to go!  

Mike Caudill

TV Personality and PR Expert

Mike Caudill

Mike is a nationally recognized on-air TV personality that provides expert commentary on a variety of topics spanning the auto industry, current events, and the RV industry. Mike works with media outlets across the country to share his expertise on all things cars and RVs and most recently joined Go RVing as a brand ambassador. Mike is an avid RVer and enjoys exploring his home state of Tennessee as well as longer road trips with his wife and two kids.  

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