You don't have to buy packaged, processed junk food for your next road trip! These simple lunch and dinner recipes are healthy, easy to make and delicious and all our campervans are fully equipped with necessary kitchenware. There is a great dessert at the end of the list as well, make sure to try that one!
Epic road trips require epic food!
1. Lentil, Cherry Tomato and Spinach Salad with Grilled Cheese
It’s always important to stay healthy while on the road and there is nothing healthier than a good old salad.
- 250g green lentils
- 1 red onion
- 100g fresh baby spinach or rocket salad
- 250g cherry tomatoes
- one small cucumber
- 2 tbsp olive oil
- 1 tbsp white wine vinegar
- 1 lemon
- halloumi cheese or any grill cheese
Drain the green lentils, add to a pot and cover with water (add some salt as well). Bring to the boil then simmer for 15-20 minutes or until soft. Once the lentils are cooked, drain them and add to a bowl. Add chopped cherry tomatoes, red onion, cucumber and baby spinach or rocket salad. Grill the cheese.
Mix the olive oil, white wine vinegar, the juice from 1 lemon and salt and pepper to taste. You can also add spices or your favourite dressing ingredients at this point. Mix the dressing, lentils and fresh vegetable. Put the grilled cheese on the top of this delicious salad and enjoy!
2. Thai Red Curry with Vegetables (and chicken)
Fast and easy Thai red curry with coconut milk is loaded with exotic flavours.
- 1 tbsp oil
- 1 small white onion, chopped
- 1 tbsp finely grated fresh ginger
- 1 cloves garlic, minced
- 1 red bell pepper
- 2 carrots
- (300 g chicken)
- your favourite vegetables: green beans, broccoli, cauliflower, mushrooms, zucchini … it’s up to you which one you’ll choose (you’ll need about 2 cups of vegetables in total)
- 1-2 tbsp Thai red curry paste
- 1 can regular coconut milk
- ½ cup water
- 1 tsp sugar
- pinch of salt, more to taste
- 1 tablespoon tamari or soy sauce (optional)
- fresh lime juice (optional)
- 1 ¼ cups rice, rinsed
Cook the rice and set aside. Warm the skillet, add some oil and onion and stir until the onion has softened and is turning translucent. Add the ginger and garlic and cook until fragrant, about 30 seconds, while stirring continuously. Add the bell peppers, carrots and other veggies (if you’re doing a chicken version, put the chicken first). Cook until they are fork-tender and then add the curry paste and cook, stirring often, for 2 minutes.
Add the coconut milk, water and sugar, and stir to combine. Bring the mixture to a simmer over medium heat. Reduce heat as necessary to maintain a gentle simmer and cook until the vegetables have softened to your liking, about 5 to 10 minutes, stirring occasionally.
Remove the pot from the heat and season with tamari and rice vinegar if you have some. Add salt to taste. Divide rice and curry into bowls and garnish with lime, chopped cilantro and a sprinkle of red pepper flakes.
3. Mexican Tortillas
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 300g minced beef (if you don’t eat meat, use soy flakes)
- 2 medium or 300g tomato, peeled and diced
- 1 packet of tomato puree
- 1 can kidney beans, drained
- 1 can sweet corn
- 1 small red bell pepper, cut into cubes
- 1 small green bell pepper, cut into cubes
- 1 packet of Mexican spices or
- ½ teaspoon black pepper
- ½ teaspoon cumin powder
- ½ teaspoon dried oregano
- ½ teaspoon sweet paprika powder
- ½ teaspoon chili powder
- ½ teaspoon coriander powder
- salt to taste, pepper
- lettuce, shredded
- grated cheese
- sour cream (optional)
Warm olive oil in a pan, add and cook onion until it’s tender. Add minced beef, season with salt and pepper and cook for 5 minutes or until beef is cooked. Add peppers, kidney beans, corn, spices and herbs and stir for few minutes. Add chopped tomato and tomato puree and stir until tomato is tender, after that let it simmer for 10 more minutes.
Place some of the beef mixture and some grated cheese over each warmed tortilla and serve with sour cream. Add some lettuce to your wraps as well - for more texture and some vitamins, and enjoy your fiesta! :)
4. Easy, 10-minute Couscous Salad
- 100g couscous
- 200ml hot low salt vegetable stock (from a cube is fine)
- 2 spring onions
- 1 red pepper
- ½ cucumber
- 1 can chickpeas
- 50g feta cheese, cubed
- 2 tbsp pesto
- 2 tbsp toasted pine nut (optional)
- lemon juice (optional)
- fresh mint (optional)
Tip couscous into a large bowl, pour over stock. Cover, then leave for 10 mins, until fluffy and all the stock has been absorbed. Meanwhile, slice the onions and pepper and dice the cucumber. Add these to the couscous, fork through pesto and mint, crumble in feta, then sprinkle over pine nuts to serve.
5. Spaghetti Carbonara
A classic Italian dish which is quick to make and easy to master.
- 250 g spaghetti
- 2 large eggs
- 1/2 cup freshly grated parmesan
- 4 slices bacon, diced
- 2 cloves garlic, minced
- salt and freshly ground black pepper, to taste
- 2 tbsp chopped fresh parsley leaves
In a large pot of boiling salted water, cook pasta according to package instructions; reserve 1/2 cup of pasta water and drain well. In a small bowl, whisk together eggs and Parmesan; set aside.
Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes; reserve excess fat. Stir in garlic until fragrant, about 1 minute. Reduce heat to low. Working quickly, stir in pasta and egg mixture, and gently toss to combine; season with salt and pepper, to taste. Add reserved pasta water, one tablespoon at a time, until desired consistency is reached.
Serve immediately, garnished with parsley, if desired.
6. Mediterranean Chicken
- 4 boneless, skinless chicken breasts of equal size
- 2 tbsp minced garlic
- 1 tbsp dried oregano
- olive oil
- 1/2 cup dry white wine
- 1 large lemon
- 1/2 cup chicken broth
- 1 cup finely chopped red onion
- 1 1/2 cup small-diced tomatoes
- 1/4 cup sliced green olives
- salt and pepper
- handful of fresh parsley, chopped
- feta cheese (optional)
Pat the chicken breasts dry. On each side of the chicken breasts make three slits through. Spread the garlic on both sides; insert some garlic into the slits you made. Season the chicken breasts on both sides with salt, pepper and 1/2 of the dried oregano.
In a large cast iron skillet, heat 2 tbsp of olive oil on medium-high. Brown the chicken on both sides. Add the white wine and let reduce by 1/2 then add the lemon juice and chicken broth. Sprinkle the remaining oregano on top. Reduce the heat to medium. Cover with a lid or tightly with foil. Cook for 10-15 mins turning the chicken over once.
Uncover and top with the chopped onions, tomatoes and olives. Cover again and cook for only 3 minutes. Finally add the parsley and feta cheese. Serve with a light pasta, rice or couscous. Enjoy!
7. Foil Wrapped Salmon With Herbs and Lemon
Quick and easy gourmet dish that requires almost no cleaning up!
- 4 salmon filets
- 8 slices of lemon
- 4 tbsp dijon mustard
- 4 sprigs of dill
- 4 sprigs of tarragon
- 4 tbsp butter
- 2 garlic gloves, minced
- 1 shallot, sliced
- olive oil
- sea salt and fresh cracked black pepper
- tin foil
Season salmon filets with sea salt and fresh cracked black pepper. Spread 1 tbsp of dijon mustard on the tops of each salmon filets. Layer 2 lemon slices, a sprig of tarragon and dill, a few slices of shallot, 1 tbsp of butter, and some garlic on each salmon filet. Splash the tops of the filets with a big gulp of olive oil.
Wrap salmon filets individually in tin foil and put tin foil wrapped salmon directly in fire. Cook for 6-8 minutes, or until fish is cooked.
8. Creamy Polenta with Mushroom Sauce
- 1 cup instant polenta
- salt and pepper
- 1 small onion
- 2 cloves garlic – minced
- ¼ cup grated parmesan
- 2 tbsp olive oil or butter
- 250 g button mushrooms, quartered
- ¼ cup dried porcini mushrooms (optional, but it does add a great taste!)
- 1 cup heavy cream (cream for cooking)
- 2 tbsp roughly chopped parsley
- 1 tbsp thyme (optional)
Cook instant polenta in salted water according to the instructions on the label, it usually takes 5 minutes for it to cook (water:polenta ratio is usually 3:1), stir all the time! Once polenta is cooked, a generous knob of butter and a handful of grated parmesan can be added to make it extra creamy. You can also season it with oregano, black pepper or other seasoning to your liking etc.
If you have dried mushrooms: place the dried mushrooms in a medium bowl, cover with hot water, and let sit until soft, about 10 minutes. Drain the mushrooms and reserve the liquid, roughly chop the mushrooms and set aside.
Heat the oil or butter in a large skillet over medium heat. Add the onion and cook, stirring, until soft and fragrant, about 2 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds.
Add the chopped mushrooms and quartered button mushrooms, and cook, stirring, for 2 minutes. Add the reserved mushroom liquid, bring to a boil, and cook, stirring occasionally, until the liquid is nearly all evaporated, 1 to 1 1/2 minutes. Add the cream, thyme, salt, and pepper and return to a simmer. Cook, stirring occasionally, until the cream is reduced and thick, 4 to 5 minutes. Add the parsley and stir to incorporate.
Serve the sauce over the polenta and enjoy!
9. Pear, Walnuts and Gorgonzola Salad
- 200g salad greens
- raw walnut halves (or cashews)
- 2 ripe pears, cored and sliced finely just before serving
- 100g blue cheese
- For the vinaigrette:
- juice of ½ lemon
- 4 tbsp olive oil
- 1 tsp honey
- 1 tsp mustard
Wash the salad greens and put them in a bowl. Arrange the pear slices evenly over the greens then scatter the walnuts/cashews over. Last but not least, crumble the blue cheese over top.
Make the vinaigrette by mixing all the ingredients together, just put it all in a jar and shook it up. Easy! Pour over the salad and serve. Make sure you get some before everyone else gets their greedy little hands on it.
10. Chocolate Banana Boats
- ripe large bananas
- chocolate (milk or dark)
- 6 tablespoons of mini marshmallows (optional)
- aluminum foil
Make a lengthwise cut across the longest part of the banana in the center. Fill each banana opening with chocolate and marshmallows (if you have them).
Place each banana in a foil packet. Cook directly on a low-flame fire or over the grill for 8-10 minutes until you see the marshmallow and chocolate melt throughout and bananas are soft and caramelised.
By the way, don’t be alarmed when the banana peel turns black. You won’t be eating the banana peel and it’s a natural effect.
Dober tek! (slovenian)
Enjoy your meal! (english)
Dobar tek! (croatian)
Guten appetit! (german)
Buon appetito! (italian)
Kalí óreksi! (greek)
Jó étvágyat! (hungarian)