I lot of people ask us about cooking in the van. Feeding ourselves is high on the list of things we like to do. While we definitely eat less in the van, I don't think we eat less fancy. We are lovers of food and we're not going to let the lack of oven, running water, countertops, or kitchen utensils slow us down.\r\n\r\n\r\nOur tools.\r\nHonestly, we don't have much. We use:\r\n\r\n \ttwo burner\r\n \ttwo cast irons\r\n \tspatula\r\n \tone knife\r\n \tsmall cutting board\r\n \tcrazy creek table\r\n \ttwo plates\r\n \tsome silverware\r\n \tJetboil (for coffee and the times we want Mountain House)\r\n \tstrainer\r\n\r\nThese few things can get us by for just about every meal we want to cook. The magic is in the cast irons. Once these babies are seasoned, you barely need any other cookware. They will grill, sear, slow cook, scramble, toast, and so much more. Now it's time to get creative!\r\nOur favorite meals.\r\nHamburgers with a veggie side\r\n\r\n\r\nThese are the easiest, and it feels like a gourmet meal every time we make it. We have two burgers sitting in the cooler right now waiting to be grilled up for dinner tonight. And broccoli.\r\nIngredients:\r\n\r\n \tHamburgers-- we get two at a time because we are working with a cooler. It has incredible cooling power, but we don't want to chance it with raw meat. Whole Foods will make patties for you at their meat counter or you can grab two pre-made ones so it's easy to transfer straight to the cast iron without having to form the patties and touch raw meat in the back\/side\/front country.\r\n \tBuns\r\n \tCondiments (always in our cooler)\r\n \tPickles\u00a0(always in our cooler)\r\n \tSide veggie (brussels, broccoli, carrots, sweet potato fries)\r\n\r\nCooking Instructions:\r\n\r\n \tThrow two burgers on one cast iron\u00a0with fat of your choice, cut the veggies and cook those on the second cast iron, also with a fat of your choice, salt and pepper.\r\n \tBurgers will need to be flipped after 6-7 minutes on low heat. Don't touch them until then, letting them sear with keep in the flavor.\r\n \tFlip, cook other side, and also throw the buns on for a little toasting. It might be the magic of the cast iron, but usually, everything is ready around the same time. ENJOY.\r\n\r\nChicken Quesadillas\r\nWe love mexican\u00a0food, and these few ingredient\u00a0quesadillas\u00a0are a go to.\r\n\r\n\r\nIngredients:*\r\n\r\n \t1\/2 jar salsa (make another round later with the other half!)\r\n \t1\/2 can of refried beans\r\n \tShredded or ground chicken (we eat a lot, .75lb for a meal)\r\n \tTortillas (or chips if you just want to dip)\r\n \tHot Sauce\r\n \t(easier option) Don't use any of these ingredients and make a Chicken Fajita Bowl Mountain House and put it in a toasted tortilla!\r\n\r\nCooking Instructions:\r\n\r\n \tCombine refried beans and salsa in cast iron- LOTS OF FAT OF CHOICE.\r\n \tBrown chicken in other cast iron.\r\n \tAdd chicken to refried beans\/salsa mix\r\n \tCrisp tortillas on newly empty cast iron\r\n \tBuild your quesadillas!\r\n\r\n*You can add so many things to these- including cheese which would make it a true quesadilla. You could also add peppers, avocado (add at end), onion, really whatever you have in the van that might go bad soon.\r\nBreakfast Scramble\r\nThis is my favorite meal, every morning gets a good breakfast whether it be at 5 am before a hike, or 11 am after sleeping in. You MUST have a big breakfast. Every breakfast is a combination of different ingredients with eggs on top. A lot of the time it includes left overs.\r\n\r\n\r\nIngredients:\r\n\r\n \tEggs\r\n \tSausage (precooked)\r\n \tPeppers\r\n \tOnions\r\n \tSalsa\r\n \tLeftovers\r\n \t(easier option) grab a Breakfast Skillet from Mountain House and you only have to boil water.\r\n\r\nCooking Instructions:\r\n\r\n \tPut fat of choice and veggies (always salt+pepper) in cast iron first, let them cook.\r\n \tAdd eggs on top and scramble in pan.\r\n \tPile eggs on top of bread or tortilla from night before, be full for hours.\r\n\r\n\r\nTips and Tricks:\r\nFour months of cooking on a two burner has left me with a few insights on how to make things go more smoothly when cooking without power or running water.\r\n\r\n \tTry to minimize dishes as much as possible. If you can eat directly from the cast iron, why get a plate dirty?\r\n \tI've mentioned 'fat of choice' a few times. We are fat proponents, it helps keep us full, and young. We're talking about GOOD fat, not vegetable oil. We use ghee most of the time because it's shelf stable, stable at high temperatures, comes in a sturdy jar,\u00a0and lasts a long time. It's clarified butter, and it's delicious.\r\n \tKeep your raw meat in the bottom of your cooler (hopefully in a dry bin if you have it), it's the coldest and safest place for it.\r\n \tCast irons are so wonderful because you don't have to wash them. Scrape it out and put it away for next time. Grab some pot holders so they're easy to handle.\r\n \tFor sugars (tomato sauce), acids (lemon juice), soap, and water out of your cast iron. It will ruin the season and you won't be able to clean it as easily. Use something like this, or a strainer, for pasta and tomato sauces.\r\n\r\n\r\n\r\n\r\n\r\nIf you like the gear we\u2019re reppin\u2019, or what we\u2019re wearing, check out some of the sponsors that make this tour possible:\u00a0La Sportiva,\u00a0Crazy Creek,\u00a0National Geographic,\u00a0RovR Products,\u00a0Sea to Summit,\u00a0Mountain House,\u00a0LifeStraw, and\u00a0Lowe Alpine.