The Unfiltered — What I'm Eating On The Road

How I keep my food simple, nourishing, and beautiful—whether at home or 3,000 miles away in a camper van.

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People are constantly asking me what I’m eating on my camper van trip across America.

The truth?

Exactly what I eat at home.

A few weeks ago, I was pulled over in Lamar Valley—the Serengeti of North America—and made the simplest roadside dinner while watching a bison herd graze outside my window:

• Pan-seared Seatopia salmon in cultured ghee

• Steamed sweet potatoes with cinnamon + sea salt (batch prepped and reheated)

• A simple green salad with microgreens, arugula, cucumber, olives, yuzu furikake, and miso dressing

The weekend before last, I whipped up a creamy green coconut curry. (I’ve honestly been hyperfixated on this meal as of late.)

I started by sautéing freshly chopped onion, garlic, and ginger, then added coconut aminos, a drizzle of local honey, green curry paste, coconut milk, and bone broth.

Once the base was rich and fragrant, I tossed in sweet potatoes, carrots, and broccolini to simmer until tender.

I then finished it with all the toppings that make it truly next level (see below for brands):

• homemade toasted maple turmeric cashews

• freshly chopped cilantro

• a dollop of coconut yogurt

• a dollop of chili oil

• yuzu furikake for that citrusy kick

It was the absolute perfect balance of comfort food and vibrant flavor.

Van life doesn’t mean sacrificing real, nourishing food.

If anything, it makes me even more intentional.

My setup is simple: a mini fridge, a mini freezer, a pantry, and an induction stovetop with two burners.

With that, I make it a priority to stock up on local organic fruits and vegetables from farmer’s markets, grocery stores, and even little roadside bodegas along the way.

Here’s what I’ve been keeping on hand on the road:

• Fruits: apples, bananas, medjool dates (Del Real)

• Vegetables: cucumbers, tomatoes, avocados, carrots (steamed in bulk), sweet potatoes and baby potatoes (steamed in bulk), microgreens, leafy greens (usually arugula)

• Pantry: sprouted nuts and seeds (Lark Ellen Farm), grain-free granola (Lark Ellen Farm), olives (DIVINA), seed crackers (Ella’s Flats), sprouted nut butter (local), tahini (Seed & Mill), ground cinnamon, Magic Spice (CAP Beauty Daily x Botanica), extra-virgin olive oil (Cobram Estate), yuzu furikake (Muso from Japan), sea salt (Maldon and Redmond), coconut cashew milk (Elmhurst), tinned fish (Fishwife), bee pollen (Beekeeper’s Naturals), tea (Numi and Spring Dragon), spirulina powder (Healthforce Superfoods), cultured ghee (local), ready-to-eat lentils (Maya Kaimal Foods), bone broth packets (Kroma Wellness), bone broth (Fond and Owl Venice), whipped cinnamon raw honey (local)

• Proteins: sushi-grade fish in the freezer (Seatopia), farm fresh eggs (local)

• Fridge (miscellaneous): sprouted raw hummus (Majestic), tahini dips (Sunny Fine Foods), salad dressings (Sunny Fine Foods and Nour), cultured butter (Banner), raw wild cacao (Addictive Wellness), coconut yogurt (Cocojune), chili oil (Gloria’s Shito), coconut aminos (Nutiva)

• Drinks: cacao (Love Holy Cacao), herbal coffee alternative (Rainbo), tea (Numi and Spring Dragon), spring water (Mountain Valley), sparkling water (Spindrift)

I also brought a few non-negotiables with me: my Vitamix stainless steel blender, my Fellow electric kettle, my Our Place all-in-one Always pan, bamboo cutting boards, bamboo cooking utensils, ceramics and flatware (Year & Day), and even my favorite ceramic bowl and mug. I like creating a beautiful dining experience no matter where I am.

It’s not complicated at all—it’s just thoughtful.

It’s also been interesting to notice how my body is guiding me.

As the season shifts into fall and the temperatures drop, and with me moving 15,000–25,000 steps a day, I’ve found myself craving more warming, grounding foods—sweet potatoes, steamed carrots, curry, hearty salads—things that feel stabilizing and restorative after hours of hiking and exploring.

Food is fuel and nourishment, whether I’m at home or 3,000 miles away in a camper van.

I’m curious—what’s the one food you never travel without? Drop it in the comments so we can build a little “travel pantry” list together. Also, do you find it harder or easier to eat intentionally when you’re away from home?

And, if you have any other questions or comments, don’t hesitate to ask me any time in my weekly Q&A in my paid subscriber channel. If you’re not a paid subscriber, sign up below.

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