This year, Tamar and I decided that we would spend our vacation dollars here, in Canada. We love traveling and have taken some incredible trips over the years, but we really haven’t explored our own backyard. Canada is a stunning place, yet I know very little about it. So, a few weeks ago Tamar and I packed the truck and hit the road on a weeklong adventure, to the province of Quebec. We planned on seeing the Gaspe, the Fjords in Saguenay, and maybe throw a few nights at a hotel in Quebec City. You know, to clean up – because Tamar can smell after five days of camping. Not me though. I always smell like roses. 
Ok. That’s a lie. I stunk!
I’ve spent a lifetime, camping and canoe tripping in Northern Ontario, so traveling over land and water for days without refrigeration comes naturally. I also travel around Northern Ontario visiting camps to educate the backcountry staff on ‘how to’ create amazing, flavorful food, in the woods. The staff learn to roll sushi, make chocolate pudding, and press fresh tortillas for their campers to enjoy. This is a HUGE departure from the foods I was served on my canoe trips back in the day.
These days, the first night of a canoe trip is typically the only night we serve meat. We freeze it the day before and by the time we set up camp in the evening, it’s usually thawed. The rest of the days and nights are comprised of cured meats, soups, polenta, tortillas, risotto, quinoa and similar light weight foodstuff that can feed a lot of people. But my road trip with Tamar was going to be different.
We were hitting the pavement for one week with an electric cooler which meant we might as well be traveling with a refrigerator! So, keeping perishables cold wasn’t going to be a challenge. The cooler would be plugged into the car while we drove, and at night when the car was off, we would buy a bag of ice and use it to keep everything cold. Since keeping food cool wouldn’t be an issue, we could buy and store virtually anything for at least a day or two.
Cooking the food wouldn’t be an issue either. As far as a heat source, we would have the option of cooking over an open fire (which is always my preference) or cooking over a two-burner camping stove. But then I wondered, what would we eat during the day? We would be driving a ton and wouldn’t have time (or interest) to stop for every meal. We would also only have a week on the road, and we wanted to see as much of Quebec as possible. So, the solution was pretty simple; making cold salads and preparing dry snacks that were not only amazing in flavor, but stood up to a few days in the cooler or the fluctuating temperature in the car.
Preparation is everything. Isn’t it?
food for thought
Every day I make decisions about the food I buy, cook, and eat. In the Wagman home, we focus on eating whole foods as much as possible. Except for when my kids, Jonah and Jamie, bug me or their mom for chips, granola bars, etc. From my many blogs, you know that I try to create food they love, using the ingredients Tamar and I feel good about. And my secret to creating this food for kids and adults alike, is to makes sure it’s familiar and tastes great. But embarking on a week-long road trip could potentially throw a wrench into my own dietary schedule. So, this time around, I resolved to ensure that both Tamar and I could still eat the healthy food we love, while traveling in a car, and camping for a week.
tips for great, healthy, road trip food:
- Dry snacks: I love to ‘nosh’ something quick in the morning, and then munch on small handfuls of snacks throughout the day to keep me full. My ‘Kick Ass Granola’, ‘Cinnamon Candied Pumpkin Seeds’ and ‘Fruit Roll Ups’ are perfect for this. Whether on long stretches of driving or on a five-hour hike, they are the ultimate snack! Tamar and I would often take our favorite non-dairy yogurt from the cooler, and combine it with the ‘Kick Ass Granola’, and a few berries to start the day. An incredible instant breakfast! It also makes for a great late-night snack too.
- Salads: When making cold salads, choosing the right ingredients is critical. I focus on using cereals and grains, as well as legumes. Quinoa and millet can easily hold for three or four days in the cooler. Lentils and beans are perfect too. My salads are prepared in my kitchen at home, stored in Tupperware and served daily for lunch. I also dress my salads in advance so I don’t have to do it while driving. That could be messy! Quick, flavorful and, oh yes, cost effective too!
- Tupperware: Having Tupperware on hand is crucial to successfully creating, and storing road-trip food. I like to prepare salads and dry snacks in my kitchen prior to my trip, and then pack it in Tupperware. Tupperware is also great for leftovers! Every evening on the road, Tamar and I would eat amazing dinners; from fresh Tuna Tacos to Chicken Kebabs in a garlic and mint sauce, we ate really well, and would always have some leftovers. That was by design. We would cool the leftovers, transfer it to the Tupperware, and store it in the cooler to be enjoyed for lunch the very next day. Tupperware is also durable and has tight-fitting lids. A win win!
- Kitchen supplies: For years, while leading canoe trips, I would cut and chop vegetables on the top of a tree stump. Seriously, I would. Thankfully, in my old(er) age, I’m getting smarter. I’ve started to include a list of kitchen essentials as part of my canoe and road tripping kit. Here are my top five must-haves:
- cutting board
- sharp kitchen knife
- wooden spoon
- heat-proof plastic spatula
- tongs
All in all, we loved our week-long adventure, and Tamar didn’t smell for one moment. We took a long hike, paddle boarded 10 km down a river, and saw a Rolling Stones cover band in a barn! While in the Gaspe we found numerous ‘Poissoners’ (seafood stores) right on the water, and one evening we even stopped and bought a gorgeous lobster that we cooked for dinner. I had a large pot to poach the lobster in, Shitake mushrooms and scallions to create the poaching liquid, , and both a large knife and scissors to break it down with after cooking. This tripper is always prepared.
Though there was that moment when I left my keys on a picnic bench in the middle of nowhere. But that, is a story for another blog.
Safe travels,
– Chef jw.
