Clean Eating In Your RV

Feb 10 2017

Clean eating is all the rage these days. People have become super focused on what they look like, but more importantly, how they feel. Especially with the influx of chronic diseases, it’s no wonder we’re taking a second look at everything we’re putting in our bodies. There’s a common misconception out there that living on the go means you can’t eat well. But this is so not true! Check out these easy recipes to help get your clean eating game on and eat your way to a healthier Good Life.

The Crispiest Spring Chicken

True to its name, this really is the crispiest chicken we’ve ever had. It’s seasoned finish provides the perfect taste locked in its juicy meat. This is a simple recipe that only needs basic kitchen ingredients and a food processor or blender. If you’re planning ahead for your trip, you can also make the seasoning at home and store it in an airtight container until it’s ready to use.

1 whole chicken (about 4 pounds), quartered and backbone removed at room temp

Kosher salt and freshly ground pepper

1 cup packed parsley, basil or terragon, chopped

½ teaspoon minced garlic

½ teaspoon red pepper flakes, to taste

1 tablespoon plus ¼ cup extra virgin olive oil

Preheat your oven to 450 degrees. Gently dry the chicken with a paper towel so it doesn’t steam itself in the skin while baking. Rub the chicken with 1 tablespoon of olive oil and generously season with salt and pepper. Place your chicken on a baking sheet with the skin up and roast for about 30 minutes until golden brown, or the inside reaches 160 degrees.

While the chicken is roasting, start making the sauce in your food processor. Mix the remaining ingredients thoroughly and pour over chicken once it’s done in the oven. Pro tip: the longer you wait to pour the sauce over the chicken, the crispier the skin will be when you serve it.

Emeril’s Fish Provencal

Get a little “BAM!” going in your kitchen with his zesty fish recipe. Clean eating is all about removing toxins from your diet so you’re only getting the healthy benefits mother nature intended. If you’re planning to eat the fish you’ve caught on your trip in this recipe, make sure that you’ve checked the safety of the waterway it was caught in. The EPA has been making great strides to make waterways safer and less contaminated, but you want to make sure your clean eating goals aren’t being thrown into the contaminated lake from whence your dirty fish came.

2 teaspoons finely grated lemon zest

1 teaspoon dried Italian seasoning

¼ teaspoon red pepper flakes

¼ teaspoon anise seed, crushed

Coarse salt and ground pepper

1 small sweet onion, thinly sliced crosswise

6 small zucchini, thinly sliced

4 haddock, cod or striped bass fillets (6 ounces each)

1 large tomato, seeded and chopped

¼ cup plus 2 tablespoons extra virgin olive oil

Bring the grill to medium heat. Combine and set aside the lemon zest, Italian seasoning, red pepper, anise, ¾ teaspoon salt and 1 teaspoon pepper. Arrange four squares of heavy duty aluminum foil on your counter (one for each fillet) and place some onion, zucchini, salt and pepper on each square. Add your fish to the foil square and sprinkle with spices. Finish by layering tomato and sprinkle with olive oil. Fold the foil into a packet and place on the grill until the fish is cooked through (about 10 to 12 minutes). Pro tip: the spices and vegetables can be prepared in advance and stored in an airtight container.

Egg-in-the-Hole Reinvented

A new take on a breakfast favorite! This play on egg-in-a-basket is a classic recipe that takes a healthy turn. Get all the essentials in your breakfast before you head out for a day full of camping, fishing and adventuring.

2 acorn squash

6 whole eggs

2 tablespoons extra virgin olive oil

Salt and pepper to taste

5 to 6 pitted dates

8 walnut halves

Slice squash in ¾ inch crosswise sections to get at least three slices with complete holes. After de-seeding, place the sections on a parchment paper-lined baking sheet and season with salt and pepper. Bake for 20 minutes in a preheated 375 degree oven. Chop walnuts and dates until they’re the consistency of coarse sand. After the squash finishes roasting, remove it from the oven and sprinkle with olive oil. Crack an egg in the center of each slice, season with salt and pepper and sprinkle with the date/walnut mixture. Bake for eight to ten more minutes, or until your eggs are cooked. Pro tip: drizzle with maple syrup before serving.

Travelling the open road doesn’t mean you can’t make your health a top priority. These are all quick and easy recipes that you can make in your rig to keep you and your diet in top shape. Balance your on-the-go lifestyle with recipes that focus on eating and being healthy so you can keep living your Good Life.