A Day of Healthy Van Life Meals & Tips for Food Storage
Plus, get an inside look at cooking in the Winnebago + Adventure Wagon.

By: Abby Holcombe

As an athlete, as an introvert, and as an adventurer, my favorite part about life in a Winnebago is how I have all of the comforts of home with me everywhere I go. 

Having everything I need on the road alleviates almost all of the uncomfortable and difficult parts of travel, like when you really just want to sleep in your own bed or eat your favorite home cooked meal. In the Winnebago, both are possible every day, all while getting to travel and explore the world!

Cooking in the Winnebago + Adventure Wagon

In the Winnebago + Adventure Wagon, I have my kitchen set up with three different cooking options. The first is a Coleman butane stove, this is great when my batteries are low or when the weather is warm and I can cook outside. 

When the weather isn’t suitable for outside cooking, I use either my Instant Pot or an electric induction cooktop, that way I don’t have to worry about proper ventilation if it’s cold or raining outside. I also like that I can combine the different cooking options for more complicated dishes that require more than one burner.

Abby’s electric induction cooktop in use to make pancakes before a long day on the river.

The Dometic CFX refrigerator might be small, but it usually lasts me 3-5 days depending on how many bulky refrigerated items I buy. When grocery shopping, I try to stock up on pasta or rice and other dry/canned ingredients (since there is so much dry storage in the van). I like to keep plenty of vegetables that are suitable for many different dishes in the fridge. (My go-tos include bell peppers, spinach, zucchinis, and squashes.)

Abby’s kitchen organization system in her Winnebago + Adventure Wagon.

Go-To Healthy Van Life Meals

Here are my three favorite recipes that are healthy, delicious, and most importantly, RV friendly! 

Breakfast: Coconut Oats with Fruit


  • 1/2 cup Oatmeal
  • 1 cup Coconut Milk
  • Cinnamon
  • 2 tbsp. Sweetener of your choice (I use honey or agave)
  • 1 tsp. Vanilla Extract (optional - I use it when I have it)
  • Toppings - my favorite toppings include shredded coconut, pecans, frozen cherries, berries, chia seeds, and cinnamon. But there is no right or wrong way to top your oats, so add what your heart desires!


  • Add your coconut milk, sweetener of choice, cinnamon, and vanilla extract to a small pot.
  • Once the milk is warm, add the oatmeal and cook until done.
  • Add the oatmeal to your bowl with the toppings of your choice. 

Lunch: Fresh Spring Rolls


  • Spring Roll Wrappers
  • Vermicelli Rice Noodles
  • Protein of choice (I use either shrimp or rotisserie chicken, depending on how much time I have)
  • Red Cabbage, cut into thin slices
  • Carrots, either shredded or cut into thin slices
  • Cucumber, cut into thin slices
  • Spinach 
  • Fresh Mint
  • Fresh Cilantro


  • Prep and prepare your vegetables, herbs, and protein of choice.
  • Cook your vermicelli noodles in boiling water, per the instructions.
  • Once all the ingredients are prepared, fill a container that will fit your spring roll wrappers with warm water. Dip a spring roll wrapper in the warm water until the entire wrapper is wet. 
    • Note: The wrapper will soften as you add the veggies, but if you over soak it, the wrapper will tear when you try to fold the spring roll.
  • Add 1-2 pieces of each vegetable, a little bit of your protein, and a pinch of the vermicelli noodles. Make sure not to overfill your spring rolls as it will be difficult to wrap and eat.
  • Once you’ve added all the ingredients, fold up the spring roll wrapper tightly, like a burrito.
  • Enjoy your spring rolls with your preferred dipping sauce! I like them best with soy sauce, or you can make a peanut sauce (like this one).

Dinner: Green Curry Noodle Soup


  • 1 Yellow Onion, diced
  • 1 tbsp. Fresh Ginger, finely diced
  • 1 Red Bell Pepper, diced
  • 2 tbsp. Thai Green Curry Paste
  • 1 carton Chicken Broth 
  • 1 can of coconut milk
  • 4 tsp. Brown Sugar
  • Juice from 1 lime
  • 1/2 teaspoon Turmeric Powder
  • Rice noodles
  • Toppings - Lime wedges, spinach, chicken breast (I normally use a rotisserie chicken for ease)


  • In a soup pot or Instant pot set on sauté mode, add your oil of choice, diced yellow onion, and your ginger on medium-low heat.
  • Once the onion has softened, add the curry paste and red bell pepper and let cook for one minute.
  • Next, add in the chicken broth, coconut milk, lime juice, turmeric, and simmer for 5-10 minutes on low heat or pressure cook in the Instant Pot for 2 minutes.
  • Cook the rice noodles per the package instructions.
  • To serve, add the rice noodles, soup, spinach, chicken breast, and extra lime juice, if desired, to a bowl and enjoy!

I hope this list of some of my go-to recipes inspires you to make use of your RV kitchen, no matter how much space you have. For more van life cooking tips, this article from a couple who lives in a Revel has additional helpful ideas and meals to try.


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