One of the greatest experiences you can have in your RV is boondocking. Boondocking, dispersed camping, wild camping, off the grid or dry camping are all terms to describe camping in your RV without hooking up to any utilities or connections. Boondocking is a form of camping by which you carry all your own water, capturing your own wastewater and generating your own power. Often times dry camping can be free on public lands (where permitted) or could be on state park campgrounds where you can access for a small fee. As amazing as dispersed camping could be, the challenge of cooking creative, healthy, delicious meals is one of the hardest aspects of “off the grid” life; and for us to keep things allergy free adds an extra level of challenges.
Almost everything we create when boondocking is geared towards minimizing water usage, cleanup, and cooking time. Some essential items to make cooking easier and faster are having a large supply of paper plates, zip top bags, a supply of plastic silverware, propane grill, pressure cooker if you have a generator or even an older one that doesn’t need power, and some well thought out pre-planning.
Smart planning for an overnight (or two) boondocking trip is not only necessary but quite simple. The night before we know we will be unplugged, we do as much prepping as we can. For example, our one pot Chicken Fajita Pasta dish requires sliced veggies, chicken and pasta. One day before, we prep all the sliced items and put them into Zip top bags with seasoning. We slice the peppers/ onions and put them in a bag with half of the seasoning, then dice the tomatoes and place in another bag, followed by cubed raw chicken in yet another bag with the other half of seasoning. Then on a cooking day, we use the propane oven to assemble and cook in one pot. This could also be a pressure cooker recipe running off a generator for a half hour or an old school pressure cooker not requiring power.