Tips for Feeding a growing boy with hollow legs – whilst I travel
OK, so my friend Jakki says to me “and exactly how are you going to feed this growing son of yours while you are traveling on a tight budget?”
Very good question Jakki, and worth a thought before I go. Thus today’s blog.
I am sure if you ask me after we have been on the road for 6 months, this will not be such a tricky question. What is tricky, is that we will have limited oven and stove facilities, and sometimes no refrigeration, and probably definitely no freezer.
So here we go.
Breakfast – is easy.
Snacks – again, easy.
Fruit, packets of crisps, nuts and dried fruit, cookies & biscuits, chopped up veggies like mushrooms, carrots etc, and even dried cereals can make good munching food and can be prepared in the morning and place in zip-lock bags for the day.
We also have reusable plastic cereal bowls with lids that will be handy for carrying snacks.
Buying a large container of long life juice is much cheaper, and will last us days,
but can be poured into smaller bottles easily for daytime use.
Lunch – reasonably easy and my son can make in the morning for us.
It will usually be sandwiches and fruit.
We will be buying bread and I have a tiny chopping board and a sharp long knife that has a blade long enough to slice a loaf. Most countries have cheap bakeries, and bread rolls in places like Mexico can be 5 – 20 cents.
We will be taking Vegemite in a tube too. Margarine and butter may not last long without refrigeration, so that could be an issue.
Mind you if it is a salad sandwich then you can use mayonnaise or avocado as a spread instead of butter.
Dinner – Now that’s the tricky one!
Salads will have to be the go some nights.
In most places, you can have power, but few have stoves.
An immersion water heater can be the go.
I bought this great one, and had fabulous service from
Then I also found this great invention.
I can boil the vegetables and cook on this.
You just buy the Butane bottle once you get there and screw it on the top.
You will need also to get a cheap cooking pan.
I recommend one that can fry, or be deep enough to boil, so a quality base is required.
Or buy a frying pan and small saucepan or billy, but then you have to carry more stuff.
Again we will only buy this when we get there as it is usually cheap enough at the market, or you might even borrow one.
So that means we can make a lot for dinner.
Buy local rice and veggies – I use a bit of white wine in mine.
Boil up some pasta, and add whatever you have in the tomato or veggie line once drained.
Try to get yourself some cheese, but not always available in remote areas.
Dried cheese in a shaker can be a good substitute.
No need to use purified water of boiling over 4 minutes so I am told
If you only have one pan, cook the vegetables first, fish out of the water, then boil the rice in the same water. If you want vegetables well done that is – also aids for germ prevention to give a 4 minute boil first or use your purified water if only giving a quick boil.
Great when you have limited water and save water to use for soup after.
Make sure water is boiled or purified.
1 tablespoon oil
1 brown onion, chopped
1 garlic clove, chopped – optional
500g extra lean pork mince or chicken
mushrooms, thinly sliced – about 4 – 6
1 carrot, peeled and finely sliced
1 zucchini, finely sliced
2 tablespoons Hoisin sauce or local sauce
lettuce leaves if you can get them
Hot Potatoes – non Wiggle style!
If we have a camp fire it is easy to put potatoes in the ashes – yum.
You can choose to wrap in foil or just bury in the ashes.
Here are some of my filling suggestions depending on where you are:
baked beans, butter, grated cheese, sour cream, mushrooms, tin corn just to name a few
Damper or Twistes
I am sure there are stacks of camp recipes too.
My sister BJ has sent me her damper recipe – thanks BJ.
You just make it and wrap on a stick.
Then take it off the stick, and fill with butter and Vegemite, or your favorite filling.
1 cup self-rising flour
A pinch of salt
1 teaspoon of sugar (optional)
A big blob of butter (approx 1 tablespoon)
1 cup milk (Longlife is fine)
Honey, jam and/or vegemite
Large clean sticks (one for each person)
(This is enough for about two people, so double the amounts as needed.)
Rub the butter into the flour til it’s all crumbly.
Mix all ingredients together and knead into dough.
Roll out into long ‘snakes’, one for each person.
Twist around the end of your stick – don’t make it too thick or the inside won’t cook.
Hold out the stick so that the damper is in the fire (like toasting a marshmallow).
When it’s done, pull the damper off the stick and fill the center left by the stick with butter, jam, honey, Vegemite or whatever you like.
Stuff the banana with chocolate pieces or marshmallows, or anything else you favor, then, pull the banana skin back over the banana and wrap in foil.
Place in the camp fire for about 5-10 minutes.
Add a dash of peanut butter and fill,
Long Life Dinners
Some of these are also handy for the backpack.
A milkshake by the sea – as per our top picture, a curry in an Indian dinner – whatever you both enjoy.
Memories are made at meal-times
Meal time is a great time to bond with your child.
My son’s goal is to get to the Eiffel Tower, and I most certainly know we will be packing a French-style picnic with Brie Cheese and Baguettes and other goodies that we can share on the grass, with the awesome tower structure looming over our heads – well near enough with a good camera angle!
Where you eat can make a boring meal into a life-long memory.
A campfire under the stars eating a hot spud, sharing a sandwich next to a cascading waterfall, fish and chips on the beach – simple foods and great memories.
If you have any great camping or travel recipes I would love to add them to my blog.
Overpack your day backpack – you will be surprised, and glad you did.