Five weeks into the trip, I finally got out the Crockpot! Woohoo! I was beginning to think that maybe it was an unnecessary use of storage space, but suddenly…it was the right time and place to make chili.
I seldom follow recipes exactly. One of my superpowers is the ability to take whatever random food is in the fridge and pantry and create a delicious—or at least, edible—meal out of it. This is a great skill to possess, but the downside is that many of my best creations are impossible to duplicate, because I can’t remember everything I put in them, and that particular combination of ingredients existed in my kitchen in only one moment in time and space. My family has, on occasion, found this frustrating.
My idea of good “road food” has shifted dramatically in the last few years. It used to mean lots of crunchy snacks and possibly some candy to eat while driving; lunch stops at A&W or Burger King for burgers, fries and floats—the kinds of “treats” I didn’t usually eat at any other time—and some kind of easy camp dinner, usually involving large amounts of processed carbs. And possibly Spam (but that was a REALLY long time ago). Road food was kind of like fair food: you knew it wasn’t good for you, and you might be really sorry later, but it tasted so good that you didn’t care.
Since adopting a clean, whole foods, low-carb way of eating (I won’t call it a “diet”; it’s simply the way I eat), I have experienced such a huge improvement in every area of my health, energy levels and body composition, that I no longer view a road trip as an excuse to eat junk.