Mike has been hounding me all summer to blog our camping trips, and as we’re going on our LAST one of the summer tomorrow, I can’t really procrastinate any longer!
Mike packed the RV today with lake toys, stuff for the baby, and the BBQ. One of the smartest things we have ever done was when we were combing households, we kept the less-favored set with the intent of purchasing a camper and using it out there. So we have dishes, pots, bedding, and towels designated for the RV. When we come home from trips, we bring everything in and wash it, and then back out it goes. I LOVE not having to pack up the house every time we go somewhere.
I went grocery shopping today, and am going to prepare some meals tonight after football practice to take with us. Having the RV is awesome, but it is hard to make food in bulk in the tiny kitchen. With a tiny sink.
We do super easy meals, and I think just the fact that we’re eating outside makes the food more appealing to the kids! I’ll post my recipes down below 👇🏼
Gluten Free Zucchini Muffins
- 2 1/2c 1:1 gluten free flour
- 2/3c sugar
- 1tsp salt
- 1tsp baking soda
- 2 large eggs
- 1/2c vegetable or coconut oil
- 1 c milk (may sub almond or coconut milk)
- 1c applesauce
- 2c shredded zucchini
Preheat oven to 350 degrees, wisk dry ingredients together, then add wet, last being the zucchini. Pour into muffin tins.
This recipe made 48 mini muffins, and an 8×8 chocolate zucchini brownie (I added 1/4c unsweetened cocoa powder to the leftover batter after filling the muffin tin)
Gluten Free Overnight Oats
- 1/2c gluten free oatmeal
- 1/2c nut milk
- 1/2c berries
- 1tbs coconut flakes
Feel free to experiment with this! I’ve made chocolate banana overnight oats, peanut butter banana, etc. Make as many servings as you need in small mason jars. Shake after placing ingredients in jar, and then store in the refrigerator.
Breakfast casserole
- Frozen shredded hashbrowns
- 1lb meat – chicken apple sausage, ham, or bacon
- shredded cheese
- 12 eggs, scrambled
Preheat oven to 400, spread a thin layer of hash browns in the bottom of a 9×12 pan. Top with meat, then cheese. Pour scrambled egg over. Bake for 30 minutes or until casserole does not jiggle when moved.
I also make ahead gluten free pancakes and waffles, and then the kids can heat them up in the toaster.
For lunches, we do sandwiches, spaghetti (sauce made ahead of time), hot dogs, or hamburgers. I dice up fruit and veggies for sides and snacks.
For dinner this trip, I cooked a pork loin and trip tip in our Instant Pot and shredded each then coated with bbq sauce. We did pulled pork sandwiches one night, and Frito pie another.
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