We’re heading out this weekend for a few days in an Airstream, and if you’ve ever traveled with a tiny kitchen, you know it’s much more enjoyable when most of your meals are pre-prepped.
I used to love planning our menu for road trips. Our trips typically meant we were on our way to a multi-day camping festival or hot springs with a group of friends. I always kept a stocked cooler with gourmet comfort foods and plenty of snacks.
These days, I have less time to plan and execute a full gourmet camping menu. I now focus on simple, grounding foods that don’t require a lot of cooking time during our travel days or at our destination.
This month’s class is a behind-the-scenes look at exactly how I do that.
It’s about:
feeding your family in small spaces (rv and tent camping)
reducing decision fatigue while traveling
how I pack our cooler
what containers I use
how I plan meals without overpacking
realistic throw-together meals (always including a stellar sauce)
one bite snacks
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