If you, like me, have been on loooong road trips, you know that there is a point when you are so bored of the same canned stuff that you start skipping your meals or start going out too often. I reached that moment on my fifth straight month on the road when I started my #eastcoastinterlude (aka the last leg of my Aussie adventure) and decided that my diet had to change. I needed road trip recipes!
Travelling with our lovely Lady Monster (a giant, old 4WD car) had its limits since we always needed to set the table, chairs and kitchen in order to cook, but having a mini-kitchen sheltered by the elements and of easy access is what pushed me to go back to the stove! That’s also why, I started browsing the internet (and repetitively calling my mum aka the best chef in the world!) for ideas and tips for easy road trip recipes that she made for me and my siblings a couple of decades ago. Mr Beard and I managed to cook all the below (and SO much more!) in our little kitchen and it was always so much fun experimenting a new, minimalist and fast way of cooking in our Jucy as well as to be able to wash the dishes and cutlery straight away (=little details that matters while on the road!)
BREAKFAST – Home-made Granola Recipe
I l o v e granola. I had my first date with it a few years back when I was living in London and it’s been true love since. In my continuos effort to ban all plastic as part of the zero waste movement, considering the crazy prices of these little boxes and the fact that most of the times you only find broken grains, never enough nuts and far too much raisins and tons of cinnamon (I HATE cinnamon!), I decided to make my own. Most traditional cookbook will tell you that you need a oven for the perfect granola, trust me: a stove-top granola is top-notch, mate.
You will need: 500g rolled oats, 200g mixed crushed nuts, a pinch of salt, coconut chips and dried berries and fruit.
How: Heat a heavy pan over medium-high (the one provided by Jucy is simply perfect!), and once it gets hot, add in enough rolled oats to coat the bottom of the pan in a single layer and add a pinch of salt. Cook the oats, stirring or shaking the pan constantly until golden-brown, make sure to keep an eye on it because the oats can go from perfectly toasted to overdone in a fraction of a second. Once they’re done, pour them out onto a baking sheet on a plate and let them cool for a bit. Then, you pan-roast chopped nuts like almonds, macadamia, cashew nuts or pecans and when you are done add those to the oats with the coconut chips.
For your breakfast of Champions, stir the toasted oat-nut mixture into yogurt along with fresh strawberries and bananas or others. If you are feeling extra naughty, add a little maple syrup or honey and you will be ready to go for an amazing day.
LUNCH – Cous Cous Salad Recipe
After billions tuna sandwiches, salmon, ham & cheese wraps, I decided to go back to one of my favourite (and super easy) dishes, the gorgeous, light but filling Cous Cous Salad. What I love the most about cous cous is the fact that is so versatile and it can be used as a side, a salad and even a main. It’s extra special as it can be served hot and cold and it’s always yummy.
You will need: 200g quick-cook couscous, 250ml boiling stock water, 1 or 2 tomatoes, 1 zucchini, 3 small peppers (capsicum for the Australian readers…), 1 avocado, mixed spices and herbs, a little bit of butter.
NOTE: the truth is that cous cous goes with everything and anything, so you can totally ignore the ingredients above and put whatever you like in yours!
How: Place the couscous in a large bowl with the butter in the middle and pour over the boiling water. Cover the bowl with a plate or a lid and set aside for 5 minutes, or until the water is absorbed. In the meantime, chop your vegetables in tiny cubes and stir them into the cous cous. Season the couscous well with salt, chilli, spices and herbs and drizzle over a bit of extra virgin olive oil and you will be ready to eat! Bon apetit!
DINNER – Italian Frittata Recipe
Mr Beard and I had far too much pasta during our three months of travels together, so we decided to give carbs up and opt for more healthy and earthy food. My mum sent me her original recipe of the Frittata Italiana and how could I possibly not try it?
You will need: 4 eggs, olive oil, chopped brown onion, 1 large potato, salt, pepper and parsley
How: Start by cutting and frying the potatoes; to this in the right way, you will need to wait until the oil is boiling hot. Once you’ve fried all the potatoes, put them aside to cool and put the sliced onion on the hot pan with some more oil. Make sure to stir well until they become golden, then add the potatoes and mix them together in the pan for 2/3 minutes. Then take them off of the stove. In the meantime, beat the eggs in a bowl, and add 1/2 teaspoon salt and a generous amount of freshly ground pepper and parsley then stir in the potatoes and onion. Return the pan to the stove, and heat the remaining olive oil over medium-high heat.
Scrape the eggs and vegetables back into the pan and shake the pan gently while you lift the edges of the frittata, and tilt the pan to let egg run underneath and set. After a few minutes, when the bottom of the frittata has set and with the help of a dish or with a twist of the wrist (that’s up to you, I won’t take responsibilities!), turn the frittata upside down to cook the other side. Cook gently for another 2/3 minutes paying attention not to burn it. Now your REAL italian frittata is ready, you can both serve it straight away or you can let it cool and serve it cold which is exactly what you need from roadtrip recipes!
I hope you will enjoy these road trip recipes! I would love to hear your suggestions, please feel free to comment below with your fav dishes!