01 May

Dutch Oven Breakfast Frittata, Courtesy of the Valley Forge Black Pots

Dutch Oven Breakfast Frittata

We had the very tasty privilege of hanging out with the Valley Forge Black Pots at the Hamburg Cabela’s store during last week’s Camping Classic event. We tasted way more than our fair share of breakfast, lunch, dinner, and dessert samples.

These folks are not only great Dutch Oven cooks, they are also super generous about sharing recipes with wannabes like us. I’m going to share a couple of the recipes here on our blog, but you can also head over and follow their Facebook page for lots more inspiration.

The very first sample we tasted was the Dutch Oven Breakfast Frittata, and it is always awesome to see veggies show up in a style of cooking that often skews toward meat stews and desserts. I’m going to try a frittata the next time we are at the campground and cross my fingers it turns out this yummy.

Seasonal Breakfast Frittata

Ingredients:

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12 Jun

RV Breakfast: Smoothie Stock Up List

smoothies at the campground

Sometime during our second year of RVing, we realized that we had been sucked into the vortex of unhealthy breakfast habits. Too many pancakes, too many bagels.

This was truly a puzzle because at home we ate very healthy breakfasts on a daily basis. Yogurt, oatmeal, and eggs were in regular rotation and popular with both kids and adults.

We knew we had to take back breakfast. One of the benefits of having an RV is that it is your home on wheels and you can bring your healthy habits with you on the road. No excuses. We could do quick, easy, AND healthy while we traveled.

I’ve shared some of our favorite healthy RV breakfasts before. But my favorite favorite? My favoritest of the favorites?

The smoothie.

The number one reason the smoothie is such a great option for families with young children is that you can jam it full of fruits, veggies, calcium, and protein and know your kids got a blast of nutrition early in the day.

Then you get to chill out a little on the food front.

So I decided to share my smoothie shopping list with our readers. I generally don’t follow recipes, but instead I stock a bunch of basics that can be combined in different ways to keep things tasty and interesting. I always follow the same basic formula: base liquid, fruits and veggies, something tart to balance the sweet, and a healthy protein or fat.

Smoothie Stock Up List:

The Base:

  • Quarts of Yogurt (plain or vanilla)
  • Almond Milk
  • Coconut water

Fruits and Veggies:

  • bananas
  • apples
  • cucumbers
  • spinach
  • frozen mixed berries (strawberries, cherries, blueberries, raspberries)
  • frozen pineapple/ mango

A bit of tartness:

  • 100% cranberry juice
  • lemons
  • limes
  • oranges

Protein/Healthy Fats:

  • Almond butter
  • Peanut butter
  • Coconut oil
  • Avocados

It might sound like a lot, but the list is easily tailored to the length of your RV trip and your own personal taste. It also includes items stored in the pantry, refrigerator, and freezer so you should definitely have room for everything.

Here’s your Smoothie Stock-Up Cheat Sheet for Pinning:

Smoothie Stock Up List

 

13 Oct

What’s for Breakfast? 3 Easy RV Alternatives to Pancakes

Last week on Episode 3 of the RV Family Travel Atlas, we talked about how our mornings at the campground have changed over the years. We used to feel like authentic camping days had to begin with eggs, bacon, and pancakes.

Breakfast

But we soon realized that we liked to get out and about early, and we didn’t like the weight of a heavy breakfast dragging us down. So we adjusted our habits a bit and started eating things like yogurt, oatmeal, and peanut butter toast.

Over time I’ve added some breakfast menu items that have eventually turned into family favorites. Two of them, oatmeal bars and an egg casserole, can be made ahead of time and frozen. The other one, a smoothie, can be prepared in about 4 minutes flat.

Ham and Egg Casserole

I have been making this delicious dish for about 15 years now. It started out as something I would trot out for brunches and visiting house guests. After awhile it turned into our Christmas and Easter breakfast, perfect since it could be made the night before and required no effort in the kitchen on a busy holiday morning.

I have been trying to make better use of my RV oven, and recently it occurred to me that this would be a delicious campground breakfast, easy to make ahead, freeze, and then bake on demand. Here is the amazingly simple (and delicious!) recipe…

Ingredients:

Ham Steak cubed (I use Wegman’s 14 oz package, but the amount is flexible and to taste)

6 eggs

1 cup milk

1 tsp salt

1 cup grated cheese (we like a sharp cheddar)

1 loaf of Pepperidge Farm White Bread

Directions:

1. Beat together eggs, milk, and salt.

2. Cube the loaf of bread and spread out evenly in a greased casserole dish.  Place cubed ham over bread.

3. Pour the egg mixture over the bread and sprinkle the cheese on top.

4. Cover with plastic wrap and foil and freeze until ready to use.

5. I take the casserole out of the freezer the night before and then bake in a 375 degree oven for 40 minutes or until the egg looks set.

Serve hot out of the oven with fresh fruit. Leftovers reheat well.

Oatmeal On The Go Bars

Oatmeal Bars

A friend of mine shared this recipe from Weelicious.com and it has become a family favorite. I love that these oatmeal bars can be made ahead of time, baked,cooled, and frozen. I also love that you can basically add any assortment of fruits, nuts, and seeds to mix things up a bit.

My standby is cranberries and walnuts, but the boys often convince me to add in some chocolate chips. Last time I chopped up some dried pineapple and everyone loved the new Caribbean flavor.

Visit the Weelicious.com website for the recipe.

Smoothies

photo 2

Look, I know a lot of people get all creative with their smoothies and that’s great. But my boys are happiest when I keep the flavor profile simple. They used to fall for that ‘hide the green stuff‘ nonsense, but not anymore.

It took me a little while to realize the value in bringing the blender on the road, but now I wouldn’t leave home without it. Here is what I throw in for the fastest road breakfast possible…

1. 1/2 quart plain Stonyfield yogurt and 1/2 quart vanilla Stonyfield yogurt

2. 3 bananas

3. fresh strawberries, blueberries, and raspberries

4. Mix, place in Foogo Stainless Steel Straw Bottle, and relax. Breakfast is served.

I am always up for new ideas, so if you have any simple, make ahead breakfasts, please share below. We are definitely in the market for next season’s family favorites…