Good food, wherever the road takes us! A collection of our favourite travel-friendly recipes, made for tiny kitchens, unexpected detours and delicious adventures.
Berry Seed Delight
A simple, seedy breakfast for the road—lovely with oat milk, less sticky and quicker to eat. Ha!
Ingredients
3.5 tbsp seed mix (equal parts flax, chia, sesame, hemp hearts, pumpkin & sunflower) • 1 tbsp ground flax • 2 tbsp tahini • 2 dates, pitted and chopped • 1/4 cup blueberries • 1/4 cup raspberries
Method
Mix equal parts seeds; toast in a dry skillet for 3–5 minutes until fragrant, then cool. Stir in ground flax and tahini; fold in dates and berries.
Road Trip Ramen
A little umami magic for noodles on the road.
INGREDIENTS
4 sheets kombu • 1 cup dried shiitake mushrooms • 2 tbsp rice seasoning (furikake)
METHOD
Break kombu into pieces. Blend with shiitake to a fine powder; add furikake, pulse, and store airtight. For a bowl, soak GF noodles in boiling water ~20 minutes; drain and cover with fresh boiling water. Stir in 1 tbsp booster, dried shiitake, carrot, broccoli, shallot & wakame. Stand until vegetables are tender and broth is lovely.
Gnocchi on the Go
A creamy, comforting one-pot meal for wherever the road takes us. Minimal effort, maximum yum!
INGREDIENTS
Gluten-free gnocchi • Shallot • Coconut milk • Mushroom powder • Garlic powder • Mushrooms • Broccoli • Snap peas (or whatever veggies you have on hand!) • Salt to taste
METHOD
Throw everything into one pot, heat until the gnocchi and veggies are cooked through, and enjoy! Easy peasy.
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