Two Super Easy Recipes For All RV Campers

Being a passionate camper and a full-time “good food is awesome” ambassador is not an easy task. Do you know how hard it is to keep these two passions alive at the same time? Being on the road and cooking delicious food doesn’t get along as well as you might think because you don’t get a big, fancy kitchen in the RV, which means you won’t have the possibility to experiment in the kitchen as much as you’d like to. Since I try to stay as far away as possible from anything that comes from a can or a box, I make an eating plan before every camping trip and load up the fridge with fresh ingredients that will later guide me to the best “on the road” recipes.

I guess you got the idea that the kitchen corner is the most important part of the RV for me. I don’t mind cooking for the whole gang, I actually enjoy it, but I do ask everyone to wash the dishes after the meal because that’s the one and only thing I absolutely hate about cooking and food in general. Another thing I don’t like (and thankfully don’t have to worry about anymo) is when the whole van smells like cooking. Don’t get me wrong, I love the smell of fresh, yummy food, but sleeping and cooking in the same little room doesn’t get along my friends. But like I said, we found a long-term solution to this problem: it’s called an RV range hood and it’s the most practical device we’ve bought for the van. Even if you’re not as passionate about cooking as I am, getting that RV range hood will be one of the greatest investments for your portable home because even when you’re outdoors your clothes should have that cotton and vanilla smell you adore.

But getting back to the purpose of this post, here are two yummy recipes I always keep spare if something goes wrong with the food while on the road. They are really easy to make, absolutely delicious and most definitely RV-friendly:


Grilled Zucchini and Corn Salad

3 medium sized zucchinis (halved lenghtwise)
3 ears of corn or if you go with canned corn ½ can of corn
Grated cheese of your choice (I use parmesan)
Fresh juice from a half lime or lemon
2 tablespoons olive oil
¼ cup fresh basil leaves, chopped
Salt and black pepper

Preheat the grill to medium heat. Lightly grease the zucchini and the corn with olive oil. Turn every few minutes to avoid grill marks. Cook for about 15 – 20 minutes. Once the vegetables are done, remove them from the grill and let them to cool. When they are cooled, place them in a salad bowl and add the rest of the ingredients.


Cashew – Dates Energy Bars

1 cup dates, pitted
1 cup raw cashews
¼ cup peanut butter
1 tablespoon water

Combine all the ingredients in a food processor (I always take mine on the road) and mix until the mixture starts to stick together. If it’s necessary add a little more water to help the mixture come together. Take out the mixture from the processor, place it on a table and use your hands to squeeze it. Slice it into the number of pieces you prefer and store them in the fridge for a better result. In two hours the energy bars will be ready and you can enjoy the sweet flavor of dates, peanut butter and cashews. So much yumminess!

Your RV kitchen can feel like your own home kitchen with the smell of these recipes and if you have all the necessary equipment, from the right fridge to the life-savior RV range hood, eating while traveling won’t be a total nightmare shaped in the form of a plastic bag or a can.


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