Comments on: Frugal and Healthy Eating While Travelling

By: Real Food On The Road, Part 2 | GNOWFGLINS

Real Food On The Road, Part 2 | GNOWFGLINS — Fri, 29 Jul 2011 22:17:15 +0000

[...] the first post of this series, I mentioned that this article from GNOWFGLINS was an inspiration for my planning. Wardeh talks about basic simple foods that can [...]

By: Real Food On The Road, Part 1 | GNOWFGLINS

Real Food On The Road, Part 1 | GNOWFGLINS — Fri, 22 Jul 2011 16:56:46 +0000

[...] here at GNOWFGLINS was a post from a couple of summers ago. This post helped me think about how we wanted to eat and what might work. Last year’s [...]

By: April Currier via Facebook

April Currier via Facebook — Fri, 06 May 2011 00:41:32 +0000

I like to make Bierocks (stuffed cabbage buns) – they are even good cold if there is no way to heat them.

By: Amy Schwanbeck Lapain via Facebook

Amy Schwanbeck Lapain via Facebook — Fri, 06 May 2011 00:13:06 +0000

very timely.. on a group i am on for homeschool reviews we are discussing easy on the go type foods..and your name happened to be mentioned there by someone else too

By: Stacey Burkholder Martin via Facebook

Stacey Burkholder Martin via Facebook — Fri, 06 May 2011 00:10:52 +0000

to keep with the camping theme..I often grill burgers at home, freeze them then put them in the crock pot (as long as you have electric!) with tomato sauce, a little Worschershire, salt and pepper. Add your other camping picnic foods and you are set.

By: Alice Benham via Facebook

Alice Benham via Facebook — Fri, 06 May 2011 00:06:01 +0000

We went camping recently, and we took 5 pounds of bacon! It’s perfect camp food, and cooks easily on a propane camp stove (we’re under a burn ban, too). Also, before we went I baked up a huge batch of meatballs and sauce, and then packed them up in rubbermaid containers and just re-heated on site. The first night I served half of them as-is, and the second night I smashed them up and served them as sloppy joes. The last night we had tacos–again, I cooked up the taco meat in advance, and then all I had to do was re-heat and put out the toppings. In my case I didn’t chop the toppings beforehand, but I suppose you could do that ahead, too. None of it was fancy, but everyone’s tummy was full!

By: Kelly Smith via Facebook

Kelly Smith via Facebook — Thu, 05 May 2011 23:54:49 +0000

thank you so much for posting this! i was just thinking about coming up with a camping menu as we’re going camping Memorial Day weekend as well!

By: GNOWFGLINS via Facebook

GNOWFGLINS via Facebook — Thu, 05 May 2011 23:48:57 +0000

Another suggestion: Kitchen Stewardship’s Camping eBook! http://gnowfglins.com/camping

By: Sonya Hemmings

Sonya Hemmings — Mon, 03 Aug 2009 03:53:12 +0000

Our family of six went on a weeklong trip in March from our home in Arizona to Southern California to spend three days at Disneyland and then attend a family wedding. It was very important to me to cook ahead and plan our food so that we could not only make the trip more economical, but also to keep us from making dietary compromises that would affect our health. I made up and froze rolled tacos (using homemade corn tortillas and local, grass-finished beef), enchiladas (with homemade sauce and pasture-raised chicken), and pizza (both gluten-free/dairy-free for our food-allergic son, and traditional for the rest of us). In addition, I made 108 mini muffins (banana-chocolate chip, as well as Wardeh’s pear-ginger and sweet-potato kinds). We did compromise a bit in taking prepared breakfast cereals, but we supplemented those with some protein in the form of cooked-ahead turkey bacon. And we did buy some bananas at Ralph’s grocery store. For lunches, we brought our own bread and made turkey sandwiches to pack along wherever we were going that day. We stayed in a hotel with a kitchenette to facilitate our eating needs. We only had one dinner out with cousins, and all of our food kept nicely and lasted for the duration of the trip. It wasn’t difficult to make things ahead a little at a time; in fact, it was kind of fun to figure it all out and plan for it and then see it through!
.-= Sonya Hemmings´s last blog post… Water: Logged =-.

By: Sarah Schatz - menus for limited diets

Sarah Schatz - menus for limited diets — Sat, 01 Aug 2009 19:30:45 +0000

This is really a great post. I find that when I am on the road, the hardest thing to plan ahead with is enough protein and fresh veggies. But you have some really great suggestions here!

Something I would do is make a batch of healthy muffins for the road. I try to make them high in protein by using almond or coconut flour, eggs and chicken puree! You can also add in some pureed veggies. My toddler loves these, they travel well and they are high in protein.

Thanks so much!
.-= Sarah Schatz – menus for limited diets´s last blog post… Fresh Tomatillo Salsa =-.