The ingredient amounts are very rough estimates of what I use in my meals. I don’t have measuring cups or spoons and cook by taste! Make a small batch of a sauce or dressing first and adjust to your liking!
-Dry sourdough baguette
-Toppings: peanut butter, honey, chia seeds, extra cinnamon, salt
Cut your bread into slices if it’s not already. Use a better knife than I did. Mix the eggs, water and cinnamon. Dip the slices into the batter and place them onto a buttered cast iron. Cook each side for a couple minutes. Note: I tried soaking a few pieces in batter for 20+ seconds and they came out pretty soggy at the end. Top with your favorite ingredients!
Creamy Vegan-Friendly Salad
-half a lemon
-2 caps apple cider vinegar
-1/2c olive oil
-add water if dressing is too thick
-1 bunch massaged kale
-1 head chopped broccoli
-1 sliced carrot
-1 sliced red bell pepper
-1/4c pumpkin seed
-4tbs nutritional yeast
-Solid sprinkle of Everything but the Bagel Seasoning
I’ve lately been mixing my salad dressings in a jar before putting them on my salad, that way if I have left over I can save the extra dressing for my next salad! Kale is the heartiest, most durable leaf to have off the grid. I love using spinach and arugula when I am closer to a town with fresh produce, as it only lasts 1-2 days in the cooler, while kale lasts 2-3. Note: if I haven’t used my kale in time and it starts to turn yellow, I then cook it with eggs or add it to soup so it doesn’t go to waste. Slice your veggies and add it to the massaged kale, add your dressing and you’re done!
-1tbs Coconut oil
-1tbs butter (in the video I use butter powder. Real butter is a better, tastier, plastic free choice I will use in the future. I bought this butter powder thinking it was something else)
-Other additions I like to add: maca powder, cacao discs, pink salt, cayenne pepper
-Frother - THE BEST tool for blending drinks off grid!
I love my morning drinks. It feels like an instinct to prepare myself a beverage each morning. I switch it up every single day with cacao, no coffee, drinking plain black coffee, sometimes matcha tea, sometimes herbal tea. The ingredients of my mornings drinks change with what I have on hand or what I’m craving. Lately I’ve been very happy experimenting with these medicinal mushrooms. Sometimes I like adding powdered herbs like ashwaganda or maca. DandyBlend is a great coffee alternative for when I’m craving coffee but don’t want the caffeine. Options are absolutely limitless.
Spring Roll Pasta
My take on a dish made by Sadia from Pick Up Limes
-1/3c peanut butter
-2tbs chili paste
-1/4c coconut aminos
-1tbs sesame oil
-water to thin
-honey roasted peanuts
MAN, this dish is AMAZING. We’ve made this dish many times before using our leftover springroll ingredients that wouldn’t fit into any more spring rolls. It was Sadia from Pick Up Limes who gave me the idea to try the dish hot.
It’s best to slice all the veggies pretty thin and cook them long enough to slightly soften but still retain some crunch. Add whatever veggies you like, cooking the heaviest/hardest ones first (i.e. potatoes, broccoli, carrots, etc.). Add the softer items like veggies and herbs at the end, then the pasta and top it with your delicious sauce!
-small red potatoes
-Other ingredients we like to add: broccoli, onion, pumpkin seeds, flax
Same deal here as any other dish, cook the hearty veggies first until they’re soft and add the eggs very last, they only take a few minutes to cook! Alton Brown said it best, “if your eggs look cooked in the pan, they’ll be over cooked on the plate.” Especially when using a cast iron, I turn off the heat as soon as the eggs are almost finished cooking, then let it finish cooking from the heat of the pan. We eat all our meals straight from the pot/pan to conserve on dirty dishes.
-kodiak cakes pancakes (I prefer the taste and ingredient list of Birch Bender instant pancakes)
-toppings: peanut butter, banana, honey or real maple syrup
Everyone knows how to make pancakes. We enjoy adding plenty of weird, healthy stuff to our batter and further add more ingredients to the final cake. We don’t usually add things like cacao or fruit to the batter as it’s hard to work with on a cast iron and save those ingredients for when the cake is complete.
Loaded Veggie Pasta
-pasta sauce (no added sugar)
The easiest way to load up a basic pasta dish is to add some additional veggies to the mix. The ingredients above are our go to’s but you could add things like squash, meat, or whatever suits your fancy. We get so much sugar in our diets as Americans so Barron and I always choose pasta sauce with no added sugars. They taste better and are better for you!
Coconut Curry Soup
-2 sweet potatoes
-1 head of broccoli
-1 green bell pepper
-2tbs ginger (I use something closer to 4tbs)
-3tsp better than bullion
-1/2 jar red curry paste
-1 can coconut milk
This is my favorite meal to cook when we have guests over and any leftovers taste even better the next day.
I like to steam all the vegetables before putting them in the soup to save a little time on the cooking process. It would probably work the same to let all the veggies simmer on the stove for 30 mins but I do it this way for some reason. When the veggies are steamed and soft all the way through I add them to my large pot with the water, Better than Bullion, curry paste, coconut milk and any additional lighter veggies that didn’t go in the steamer. I let that all simmer for 10 minutes, let it cool for 20 and BAM, the best soup ever. Note that if you add the rice into the pot of soup, the rice will soak up all the soup. It’s best to serve the soup over rice in each person’s bowl!