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Tips for setting up a nomadic / tiny kitchen | Yogi Parker

On the road in a truck, space is a premium, so when you want to stock it with some culinary gear, you really want to find devices and gear that are compact, space saving, easy to operate, easy to clean and maintain.

I used to have a Keurig coffee maker in the truck. I bought it because I thought it would be easier to deal with only having the little K-Cups. I was wrong. The Keurig device couldn’t fill my mug in one go, so it took three K-Cups to get my morning brew. The cleaning of the device itself was time consuming, the system was prone to mold, and the K-Cups cost me a lot more money. I went to an electric percolator instead. Much cheaper to operate, easy to clean, didn’t have to run it multiple times and coffee stayed hot all day. Not to mention I saved over a hundred dollars a month not buying K-Cups, and I didn’t waste time refilling the reusable K-Cups.

What type of cooking tools you carry can vary on a number of factors, such as:

  • What kind of food do you cook?
  • Do you have an inverter, and if so what is the wattage and amps. Does the inverter plug into the 9 volt adapter or is it wired to the battery?
  • Do you have refrigeration of some sort?
  • Are you solo or team driving?
  • What is your downtime like?

What kind of food you like to eat can also have an impact on what equipment you purchase. If you are the type that likes to keep things simple and that makes you happy, then you may be happy with a simple camp stove or electric skillet to make bacon and eggs, steak or sausage. If you get bored easily, then you may want to look into devices that allow a wider variety of cooking methods.

Devices such as a George Foreman Evolve grill that has options for interchangeable plates, Instant Pots or similar devices that allow you to slow cook, sauté, steam, pressure cook and more, or toaster ovens and air fryers can be used to cook a variety of foods. Some toaster ovens have a rotisserie option you can use to roast meat with.

If you do not have an inverter, camping and backpacking gear is great. You can get a good camp stove very inexpensively and use it to make a wide variety of meals. A company called Sea to Summit makes pots and kettles that have metal bases and collapsible silicon sides that are great space savers and work great on your camp stove.

Several companies such as Roadpro, Max Burton and Hot Logic make cooking tools that plug directly in your 9 volt outlets. I have to say though, most of this is junk. I tried several 9 volt drip coffee makers, and it would take hours for the things to brew one tiny cup of coffee. I tried several 9 volt electric skillets that took forever to heat up, and still did not get very hot. There are some useful devices though.

Most companies produce workable lunchbox ovens that can be used to produce tasty individual meals, the water kettles are generally pretty good, and the little crockpots are great for slowly reheating soups or stews, or even making homemade stuff in small amounts.

When I first started driving, I used my Roadpro lunchbox oven to make single person casseroles, roasts and meatloaf. You can make several days of pre-prepped food in the disposable aluminum trays, store them in your fridge or cooler, then just pop them in the oven when you’re ready.

A lot of drivers I know like the Hot Logic ovens better than the lunchbox ovens because they are a bit higher quality and utilize Pyrex style trays. Hot Logic can be found on Amazon.

With a small inexpensive 300 watt inverter that plugs into your 9 volt outlets, you can be easily run a full sized Crockpot on low to make some easily prepared meals such as soups, stews, chili, slow cooked meats and many other things. A skillet of some sort makes a great companion that will allow you to sauté or brown foods before slow cooking. You can also run a coffee maker, stick blender or small low wattage blender system, or a family size Hot Logic.

Cleaning your cooking gear on a truck can be difficult sometimes as you may not have adequate access to water, the sinks you have access to may be too small, or they have those valves that shut off. I often bring dirty dishes into the shower rooms at truck stops to use the sink in there to do dishes, so that can help.

If you buy cookware that has ceramic coating, cleanup can be much easier. Hardly anything sticks to the ceramic, (which also makes them great for making cheese crisps or tortillas). They can be easily cleaned by using a little water with some baking soda, vinegar and a paper towel.

 

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  • DalenaYogi, thank you SO much! I plan on doing some traveling in my Dodge Caravan van and have been so confused about inverters and appliances!

    Can I use an electric percolator on 300 amp inverter, is there one you recommend? Coffee is the most important!!

    I follow your recipes and have seen many of your videos and am always impressed!

    You are doing wonderful and so glad to see you healthier! Keto On my friend!ReplyCancel

    • DalenaYogi, thank you SO much for your recommendations. I feel better now knowing I won’t blow something up in my van! I look forward to seeing more of your adventures! Keto on my friend!ReplyCancel

  • LauralieOmg thankyouReplyCancel

Vic’s Easy Keto Grub : Week 6

Sunday

  • 4 eggs, poached
  • Half an avocado (50g)

A fatty coffee (2 tbsp double cream and 1 tbsp mct oil)

Dusted the eggs with black pepper and hot paprika

   

 

Monday

Pork belly is a great dish once in a while and this was delicious.

Crispy deep-fried belly pork part 1.

Prepare the pork belly by chopping it into bite sized chunks and put it into a pan of water with

Bring the pan to the boil and then lower the heat. Simmer for about an hour. Occasionally skim the surface of the cooking liquid to remove any unwanted material. After the pork belly simmers for an hour remove from the heat and cooking liquid and allow to sit for about 4 hours to rest and dry out before frying.

Crispy deep-fried belly pork part 2.

After the pork belly has rested and dried out for about 4 hours. put 200g pork lard and 750ml avocado oil into a pan on a high heat.

Once the oil is at 350F gently lower the pork belly chunks into it. The pork will brown quickly, generally between 6 / 7 minutes to completely crisp and cook through.

The chunks are done once they begin to rise to the top of the oil in the pan.

Make a dip with 2 tbsp avocado oil mayo and 1.5 tsp Dijon mustard

 

Tuesday

Some days you just want quick and simple and breakfast today was just that:

450ml coffee with 2 tbsp double cream and 1 tbsp mct oil.

 

Wednesday

Salad for lunch today:

  • 87g cos lettuce
  • 67g avocado
  • 52g smoked Polish cheese
  • 51g smoked turkey ham
  • 42g baby plum tomatoes
  • 27g radishes
  • 15g pecan nuts
  • 13g spring onions
  • 10g pumpkin seeds
  • 1 hard-boiled egg

Chop and dice everything and place  into a bowl.

Dressing was made from

Drizzle this on top of the salad and toss.

   

 

Thursday

Dinner was a fresh water prawn curry with spinach. This made two generous portions:

In a pan heat a tbsp coconut oil and once hot add the onion and cook for a few minutes until the onions start to take on colour, at this point add all of the dried spices and fresh chili. Cook for about 5 minutes. Lower the heat and add the tomatoes. Allow to simmer for about 5 minutes, this will allow the tomatoes to take on all the flavours from the spices. Next add the prawns and spinach. Simmer until the prawns are cooked through, 3 minutes at most.

This is a relatively mild curry. The onion and tomato base can be adapted to whatever spice mix you favour and this is great with chicken and beef.

* Garam masala is the name given to an Indian spice mixes. It is used in general terms and garam masala spice mixes will vary depending on which part of India they actually originate from. Identification of each spice mix is normally recognisable as the region they come from is normally tagged onto the labelling of the mix. Common ingredients in a garam masala mix would be: ground coriander seed, ground cumin seed, black pepper corns, ground cinnamon, ground cardamom seed, fennel seed, chili flakes and ground turmeric. These would form a basis of the mix.

 

Friday

So waffles………….here’s my first attempt and the ingredients were:

  • 115g cream cheese
  • 75g smoked trout
  • 4 eggs
  • 2 tbsp coconut flour
  • 1 tsp baking powder
  • 1 tbsp melted butter
  • 1 tbsp dried dill.

Place the cream cheese and dill in a bowl, then place the trout in a blender and mix.  Add to the cream cheese and dill then mix. Once combined add the 4 eggs and thoroughly whisk together.

Sift the coconut flour and baking powder into the mixture and  combine to make a smooth batter. The batter should have a creamy consistency.

Spray the surface of the waffle maker with extra virgin olive oil and preheat.  Place the amount of batter recommended for your particular waffle iron onto the surface, close it, and cook until the indicator shows it is done.

 

Saturday

Roll ups for a simple lunch

Place a slice of cheese on the work board, then a slice of roast beef, added a drizzle of French’s classic mustard and roll them together. The macadamia nuts were slightly salted. Another easy munch, prepared in minutes and a great source of fuel for the day.

 


 

So who is this bloke, I hear you ask, taking space on Carrie Brown’s chunk of worldwide web Real Estate?

Well I am Vic Fleming and I have been following a ketogenic lifestyle since Oct, 2016. In that time I have reversed type 2 diabetes and lost 150lbs+ to regain some control over my health.

I have done this by revamping my whole way of eating and my approach to food and I hope to show that keto meal times don’t have to be stressful or complicated. I am not an expert or a trained culinary professional. I am just a regular guy who got sick of being told by his medical professionals that the rest of his life would be one that would be reliant on diabetes medications for survival.

Basic meals and meal prep are how I have been able to stick with keto and kick diabetes. I am now drug free and so much healthier. I am still a work in progress, and I will be for the rest of my life, I just wish I started this keto experiment many years ago.

 

 

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    Sauteed Mushrooms and Maple Glazed Brussels Sprouts | Yogi Parker

    Yogi Parker – KETO Trucker Extraordinaire – who I had the absolute pleasure of having dinner with while he was delivering a huge old truck load of goodies to Connecticut in the Fall of 2018 – has so much cooking-in-a-truck goodness to share that we’ve teamed up to bring his recipes right to your device of choice!

    Whether you’re living in a truck, a tiny home, or a regular house, you can benefit from these amazing, innovative recipes! Yogi’s pictures are proof that all of this gourmet goodness happened IN A TRUCK!

    Please enjoy Yogi’s unabridged, unedited recipes in all their glory! You can join Yogi and I in the Keto Kitchen Facebook Group, or over on Patreon. Come hang!

     

    Here’s Yogi:

    These are the delicious sides that I served up with the Lamb Roast and Mint Pesto.

     

    Sautéed Mushrooms

    WHAT YOU NEED

    • 2 packs of whole mushrooms (I used baby Bella’s)
    • 1 stick of butter
    • ½ cup of Malbec Wine (you can also use cooking wine or wine you have on hand)
    • Salt and Pepper

     

    WHAT YOU DO

    1. After cooking the lamb roast, or whatever meat you cooked, use the the meat drippings in the Foodi pan and switch it to sauté mode.
    2. Add the wine and butter, and stir to incorporate.
    3. Sauté for about five minute before adding the mushrooms.
    4. Continue to sauté for about 12 minutes, allowing the sauce to thicken and absorb into the mushrooms.

     

     

    Maple Glazed Brussels Sprouts

    WHAT YOU NEED

     

    WHAT YOU DO

    1. Combine liquid ingredients in a large mixing bowl, then toss the Brussels Sprouts to completely coat.
    2. Season with fresh ground black pepper.
    3. Place the Brussels into the Foodi air crisper basket and cook on air crisp mode at 400 degrees for 18 minutes.
    4. Serve topped with butter.

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      The Truth about Xylitol and Your Pets: How to keep them safe

      Hello! Jennifer here, with some thoughts on the use of xylitol around our furry friends.

      I see so many posts contain something like “what can I use in place of xylitol, I have dogs and don’t want to risk it?”.

      In some recipes like Carrie’s Ice Cream, there is no substitute that gets the same fantastic result. You can certainly use a different sweetener, but the Ice Cream won’t be the right texture, and will freeze rock solid. In some recipes excluding the Ice Cream, you can substitute, and the recipe will tell you that. My hope is to help you better understand how Xylitol can effect your pet, how to safeguard them from ingestion and even give them something to look forward to while you enjoy a treat, as well as understand what to do should you believe they’ve ingested Xylitol. That said, let’s cover what Xylitol is, and why it’s harmful to Fido and Fluffy, but not you, and HOW to keep your pets safe so you can still enjoy Carrie’s amazing treats!

      Xylitol, like Erythritol, sorbitol, and malitol, is a sugar alcohol. Sugar alcohols come from plant products such as fruits and berries. The carbohydrate in these plant products is altered through a chemical process. These are not well absorbed by the body, so they fall under the category of indigestible carbs and sugars.

      I’m just going to cover Xylitol which tastes most like sugar, and Erythritol, or blends of these and other natural sweeteners like monk fruit, stevia, and Oligosaccharides. (Oligosaccharides are sweet prebiotic fibers, they can help stimulate beneficial bacteria in your gut, and help things like Erythritol “caramelize”). Erythritol, is NOT toxic to your pets, though it can cause some stomach discomfort if large amounts are ingested.

      That said, let’s cover Xylitol. In both humans and dogs, the level of blood sugar is controlled by the release of insulin from the pancreas. Xylitol does not stimulate the release of insulin from the pancreas in humans and other primates. However, when NON PRIMATE species like dogs AND cats eat something containing xylitol, the xylitol is quickly absorbed into the bloodstream, resulting in a potent release of insulin from the pancreas. This rapid release of insulin causes a rapid and profound decrease in the level of blood sugar (hypoglycemia), an effect that occurs within 10-60 minutes of eating the xylitol. Untreated, this hypoglycemia can be life threatening.

      Why do we always hear about dogs being poisoned by Xylitol, but rarely, if ever, cats? Does that mean it’s safe for cats? The big answer is a bit complicated, but the short answer is NO, it’s not safe for cats. Why don’t we hear about cats? Well, because cats, unlike dogs and other non carnivore mammals, don’t have taste receptors for “sweet”. Your ability to sense sweetness hinges on a gene called Tas1r2. If that gene becomes mutated, the taste receptors responsible for detecting sugars are switched off. Wild and domestic felines have this mutation, and show no preference for “sweet”, but in domestic, dogs this gene is hyper active (we’re not sure why), giving Fido a sweet tooth, and Fluffy no preference. Before you say that your cat is the exception to this rule, and just loves things like ice cream and cake, understand that what your cat is really attracted to are things like fat content, and ice cream and cake have significant fat, so it’s equally important to safeguard Fluffy as it is Fido. Although it’s unlikely your cat will ingest Xylitol without you giving it to them directly, it’s still best to take precautions when necessary.

      So now, how do we safeguard our pets from Xylitol?

      Well, much in the same way you safeguard them from things like chocolate, and raisins. We all know chocolate is poisonous to dogs, so we take precautions, we don’t let them lick our plate, we don’t let them around when a toddler, or anyone else, might drop a crumb of cake, or share a cookie.

      We should take the same precautions when cooking with, storing, and eating Xylitol containing foods including many brands of chewing gum and peanut butter.

      • Keep your Xylitol in an airtight container or jar, in a cupboard out of reach of pets and children.
      • Put Fido or Fluffy in his/her kennel, or a comfortable room while baking or ice cream making.
      • Training your dog not to eat anything without you telling them it’s okay is always a good idea, but doesn’t necessarily work 100% of the time.
      • Eat your treats over a plate, even setting your ice cream bowl on a plate to catch drips.
      • Have dog and cat friendly treats available to reward your pet for patiently waiting in his/her kennel or safe room.
      • Remind guests and family members that sweet treats simply aren’t safe and to please not give them. I find my pets to be more relaxed and comfortable when in their cozy kennel or room when guests are visiting anyway. Pop in now and then to give a pet and favorite treat and they’ll soon look forward to their alone time during dinner parties etc.

      How much Xylitol is poisonous, and what do you do if your pet eats it?

      The dose of xylitol that can cause hypoglycemia in a dog is 50 milligrams per pound of body weight. The higher the dose ingested, the more the risk of liver failure. To put that into perspective, 1000 mg equals 1 gram, some brands of gum can contain 1 gram per piece, so one piece would be enough to cause hypoglycemia in a 20 pound dog.

      If you have ANY Xylitol or Xylitol containing product in your home with pets, please have in your animal first aid kit, either corn syrup, or maple syrup. YES! I’m telling you now, if you have pets, and Xylitol in your home, you MUST have one of these syrups in your home as well. You don’t need much, so a small jar “borrowed” from a friend is plenty. If you know, or suspect your dog or cat has eaten Xylitol and there are no symptoms yet, call your veterinarian or one of the dedicated animal specific poison control hotlines immediately for advice on what to do and what to watch for.

      If your pet is staggering, walking like they’re drunk, collapsing, having seizures, or vomiting, or just seem “out of it”, rub some corn syrup or maple syrup onto their gums. Use the back of a spoon if need be to avoid getting bitten. This is a TEMPORARY fix to try and raise their blood sugar and counteract the insulin released as a result of the xylitol. DO NOT pour the syrup into your pet’s mouth, you could make matters significantly worse by doing so.

      Go immediately to your vet, or to your nearest Veterinary ER if your vet isn’t open or can’t get you in. Ideally call them while you’re on your way to let them know that you’re coming in and what’s wrong with your pet, that way they can be ready to initiate immediate treatment and evaluation upon your arrival. If you have any questions, please direct them in the comments. I hope this helps you feel comfortable with ways to have your treat and eat it too!

       

      By Jennifer Lundeby

       

      (Carrie: And here is a gratuitous picture of Mr. McHenry. Because there couldn’t be a post involving cats that didn’t involve him, somehow. Also, did you know he has his own Instagram account?! Click the pic to go there!)

      Mr. McHenry

       

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      • Linda PetersonHey Jennifer and Carrie…thank you so much for writing this post. I don’t use xylitol much any more and instead prefer allulose. Our dog is big enough that she can take food off the counter easily, so I haven’t wanted to risk xylitol with her. I appreciate you taking the time to explain what happens if in fact a pet ingests xylitol.ReplyCancel

        • Jennifer LundebyYou’re so welcome Linda!ReplyCancel

      • Dark Chocolate Espresso Cookies » The Real Carrie Brown[…] You can get the full scoop here. Bear in mind that xylitol can be poisonous to animals. Check out this post and then decide if xylitol is something you want on your […]ReplyCancel

      Vic’s Easy Keto Grub : Week 5

      Sunday

      Keto Beanless Chili (This will make four servings)

      • 500g 80/20 ground beef
      • 500g 80/20 ground pork
      • 1 yellow onion peeled and diced
      • 1 TBSP coconut oil
      • 2 fresh garlic cloves crushed and chopped
      • half TBSP of the following: bacon salt, oregano, basil and black pepper
      • 2 tsp red chili flakes
      • 400g tin of plum tomatoes (240g drained)
      • 1 TBSP tomato paste
      • 2 TBSP double cream
      • 1 spring onion
      • 1½ TBSP sour cream
      • a good shake of paprika

      Sauté the onion in the coconut oil with the garlic, salt and herbs. Add the pork and beef and brown. Then add the tomatoes, paste and chili flakes. Once the ingredients are cooked through add the cream and simmer for 20 minutes on a low heat.

      Serve with a dollop of sour cream, a jalapeno pepper and a good shake of paprika. This is really easy and quick to prep and cook.

      Monday

      Birkaporkolt is a Hungarian mutton stew which is made in the crockpot. These ingredients made two good sized portions:

      • 620g lamb shoulder
      • 30g salted butter
      • 100g mushroom roughly chopped
      • 60g fresh baby plum tomatoes chopped into quarters
      • 2 TBSP double cream
      • 2 fresh garlic cloves crushed
      • 2 tsp savoury hot paprika
      • 1 tsp mint

      Place the lamb shoulder, garlic, mint and butter into the crockpot on high with the lamb skin (fat) side facing down. After an hour turn the heat down and flip the joint over so the skin (fat) is facing up and cook the joint for ten hours.

      At the five-hour mark check the joint to see if the bone pulls out easily.  If not, check every 30 minutes and remove as soon as it does.    At 10 hours, pull the lamb apart with two forks. Add the mushrooms, tomatoes and paprika and cook for 45 minutes. Fifteen minutes before serving add 2 tbsp double cream to the stew and mix well. The cream thickens the juices from the ingredients and gave it a silky texture.

      Serve with spring onion and sour cream.

       

      Tuesday

      Three slices of Vic’s coconut flour bread lightly toasted, smeared with a good topping of cream cheese, and drizzled with French’s classic yellow mustard.  Add a shake of paprika and a dash of freshly ground black pepper to complete the breakfast plate.

      Enjoy it with a cup of coffee.

       

       

      Wednesday

      A variation of Vic’s coconut flour bread

      Pre heat the oven at 180C / 355F

      Start by putting the eggs in a bowl and mix together using a hand whisk. Put a cup of salted butter on a low heat on the stove to melt. Add the coconut flour to the eggs along with the baking powder and xanthan gum and continue to mix bringing together the ingredients. As soon as the mixture starts to thicken add the butter and incorporate it thoroughly into the batter. Add the seeds and give it one last then pour into a loaf pan. If you aren’t using a non-stick loaf pan, line it with parchment paper. Place the loaf in the centre of the oven for about 40 minutes. Will last in the fridge for about 5 days.

           

       

      Thursday

      Bacon and Egg salad

      Boil the eggs, then peel and dice them.  While the eggs are boiling, cook the bacon. Wash the radishes and broccoli and chop them up into bite sized pieces. Once everything is chopped place into a mixing bowl. Add a tsp of dried fenugreek and dried parsley to the bowl as well as 2 tbsp of avocado mayo. Use a fork to bring everything together. This will last in the fridge for about 3 days and is a great summer munch.

       

      Friday

      A humorous take on ham and cheese.

      This was put together for the first time when I had a colleague staying with his young son. It’s a keto snack / breakfast and the kiddo loved it, me to. Food needs to be fun and tasty and this was both.

       

      Saturday

      Tuna prawn melts

      Ingredients for these delicious bites

      Pre-heat the oven to 325F / 163C

      Flaked the tuna in a mixing bowl, chop the prawns and add them to the bowl. Next add all the herbs and spices, then add the avocado mayo and sour cream. Mix thoroughly and sift the coconut flour in while still mixing. Next add the two eggs and mix well.  Add the baking powder and cheese. A final mix then add the mixture to a muffin tin. Once in the tin top off with a good shake of everything but the bagel seasoning. Bake for 25 minutes.

       


       

      So who is this bloke, I hear you ask, taking space on Carrie Brown’s chunk of worldwide web Real Estate?

      Well I am Vic Fleming and I have been following a ketogenic lifestyle since Oct, 2016. In that time I have reversed type 2 diabetes and lost 150lbs+ to regain some control over my health.

      I have done this by revamping my whole way of eating and my approach to food and I hope to show that keto meal times don’t have to be stressful or complicated. I am not an expert or a trained culinary professional. I am just a regular guy who got sick of being told by his medical professionals that the rest of his life would be one that would be reliant on diabetes medications for survival.

      Basic meals and meal prep are how I have been able to stick with keto and kick diabetes. I am now drug free and so much healthier. I am still a work in progress, and I will be for the rest of my life, I just wish I started this keto experiment many years ago.

       

       

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