Benefits of RVing when Traveling with Food Allergies

Benefits of RVing when Traveling with Food Allergies
Plus, tips and gear for cooking in a small RV and top simple recipes.

By: Peter & Kathy Holcombe

Food is one of life’s greatest pleasures, and for many RVers, sampling local cuisine can be the highlight of any trip. Whether it’s savoring street food in the city or indulging in fresh seafood along the coast, the joy of discovering new flavors and regional delicacies is truly unparalleled. This passion for “food tourism” has always been an integral part of our travels, with our motto being: we’ll try anything at least once. However, our culinary adventures took an unexpected turn in the fall of 2023 when Peter was diagnosed with Alpha-gal syndrome—a severe allergy to red meat caused by a tick bite.

Peter's diagnosis forced us to rethink our approach to dining out. No longer could we confidently walk into a restaurant and ask the waiter for their favorite dish without worrying about the consequences. The thrill of culinary roulette was replaced with the necessity of caution, as Peter’s health was now on the line. We had to completely eliminate all mammalian food products from our diet, including beef, pork, lamb, elk, venison, rabbit, gelatin, and dairy. It was a stark reminder of the privilege we had taken for granted; the freedom to eat whatever we wanted, whenever we wanted.

(Note: Alpha-gal Syndrome is a potentially life-threatening allergy to the galactose molecule that is found in most mammals. The reactions to this molecule range from mild abdominal distress to severe anaphylaxis, and people with this syndrome are advised to completely eliminate mammalian products from their diet. There are currently 110,000 people diagnosed with Alpha-gal syndrome with numbers growing exponentially each year.)

Transitioning to a diet that avoids red meat and cross-contamination has been challenging, but it has also opened up a new perspective for us, particularly about how incredibly versatile and convenient traveling in a Winnebago actually is. This RV has become our home base, equipped with a fully stocked kitchen that allows us to prepare healthy, allergen-free meals while still exploring the world around us.

The best part is that we can still indulge in local cuisine by purchasing local ingredients and spices, and preparing them in the local fashion from the safety of our Winnebago Revel kitchen without the stress of worrying about whether Peter’s meal has had contact with something that will send his immune system into a tailspin. 

Van Life Kitchen Accessories and Upgrades

The Winnebago Revel comes with a single burner induction cooktop, which is fantastic but limits cooking options to one-pot meals. To expand our culinary possibilities, I added an air fryer and an Instant Pot to my kitchen arsenal. These appliances have allowed me to explore a wider range of recipes, essential for our RV travels through Central and South America in 2024. The Instant Pot fits snugly in the large drawer below the sink, while the air fryer is conveniently stored under the bed. 

I also invested in a high-quality induction cookware set, glass storage containers, and additional organizational shelves for our pantry. This, in addition to our compact toolkit, which includes essential knives, utensils, and gadgets, ensures I can whip up delicious meals on the road without compromising on quality or safety.

Food Prep for RV Life on the Road

Having learned that dining out can often lead to exposure and discomfort for Peter, we’ve adapted by eating most of our meals at home—in our Winnebago Revel. I’ve found that batch cooking and meal prepping not only saves time but also helps us maintain a healthy diet. Every few days, I prepare a whole chicken or chicken breast in the Instant Pot. This method is incredibly efficient because it allows me to cook while we’re en route to our next destination. I can season the chicken, set the pot, and within minutes, we have a wholesome meal ready to enjoy upon arrival at our campsite.

Additionally, I aim to have easy lunches pre-prepared, whether they’re leftovers or quick meals like lentils with veggies or tuna salad. I also prioritize having washed fruits and vegetables, as well as snacks like nuts and crackers, readily available. These small preparations make healthy eating simple and convenient, even while on the road.

While our culinary journey has taken an unexpected turn, it has also taught us valuable lessons about food, health, and the joy of cooking. With our Winnebago Revel as our home basecamp, we continue to explore the world while savoring every bite. Read on to learn how to make some of my favorite quick and easy RV recipes.

Favorite Quick and Easy RV Recipes

Here are a few of our go-to recipes that are quick and easy to prepare, and we usually have the ingredients on hand to prepare at a moments notice. In full disclosure, I am not a cook who measures out anything, so the prescribed amounts are rough estimations, and you should adjust them according to your taste. We hope that you enjoy them as much as we do and are able to adjust them to any dietary restrictions you may have. Bon appetite!

Shrimp and Veggie Spring Rolls (no cooking required) - 10 minutes

These veggie spring rolls are an easy no-cook meal that is packed full of delicious, fresh veggies. You can use any combination of your favorite raw vegetables and choice of pre-cooked protein. Bundle them up in a rice paper wrap, dip in peanut sauce, and voila - a quick and healthy meal in minutes! Here is my favorite veggie/protein combo.

• 1 package rice paper wrappers (you can find these in the Asian food isle at most major grocers)
• 2 medium carrots, peeled and julienned
• 1 cup baby spinach chopped
• 1 cucumber julienned
• 1/2 shredded red cabbage
• 1/2 lb. cooked shrimp, peeled, deveined and chopped
• Cilantro to taste
• Sesame Ginger dressing or peanut sauce (sometimes I buy this in a jar and sometimes I make it from scratch - it just depends what we have on hand)

1. Prepare all the vegetables and shrimp, the finer you chop them, the less likely they will be to poke through the rice paper wrapper.
2. Submerge a rice paper wrapper in water for 10 seconds, then remove. Add the veggies and shrimp and then fold like a burrito.
3. Dip it in the peanut sauce and enjoy.

Roasted Chicken with Potatoes and Carrots (Instant Pot) - 1 hour

This is by far the easiest recipe of the bunch. If you have a large (6 qt.) Instant Pot, you can cook a whole chicken. But, if you are like me, and only have room for a small (3 qt.) Instant Pot, then you may only be able to fit a whole chicken breast. Regardless of which route you go, the directions are the same. We often cook this meal while we are en route to a destination. We stop for a few minutes while I prepare all the ingredients, throw them in the pot, place the pot in the sink for safety, and cook while we drive.

• 1 whole chicken (or whole chicken breast)
• Seasoning of choice
• 3-5 potatoes, cubed
• 5-7 carrots, peeled and chopped in bite size pieces

1. Place the rack in the bottom of the Instant Pot and add the required amount of water (my 3 qt. pot needs 1 cup of water to pressurize). 
2. Place the chicken on the rack and season. I sprinkle Lowery’s Seasoning generously on top.
3. Add the potatoes and carrots and season again. 
4. Set the Instant Pot on pressure cook for 20 minutes. 
5. Allow the pot to release naturally. 

In about an hour, you will have a tender and juicy chicken meal ready to go when you arrive at camp. And the leftover chicken is great for sandwiches and salads over the next couple of days.

Pesto Shrimp Pasta with Green Peas (one pot stovetop) - 20 minutes

This one-pot meal is quick and easy, but does require about two liters of water, so if we are boondocking, it may be one that I omit in an effort to conserve water. But when we have abundant water, it is so, so good.

• 1 package of fettuccini noodles (I buy the fresh ones in the refrigerated section if possible)
• 1 small container of pesto sauce (again, I buy the fresh pesto, if possible)
• 1 small package of frozen peas (you can substitute broccoli or any other vegetable)
• 1 package of frozen shrimp, peeled and deveined
• Butter or oil
• Optional: Shredded parmesan cheese

1. Sauté the shrimp in a deep skillet in butter or oil until cooked. Remove from the skillet and set aside.
2. Fill the skillet with enough water to cover the noodles and bring to a boil. Add fettuccine and cook per the directions on the package.
3. When the noodles are almost cooked (about 4 minutes before they are done), add the frozen shrimp.
4. When the noodles (and peas) are done, drain the water.
5. Place the cooked shrimp back into the skillet and add the pesto to taste.
6. Garnish with shredded Parmesan, if you’d like, and enjoy!

Roasted Chickpea and Cauliflower Tacos (air fryer) - 30 minutes

This is one of my all-time favorite recipes, and one that I often prepare for friends and family. It is a vegetarian meal that even my meat loving friends keep asking for more of. Pro-tip: you can season chickpeas with these same ingredients and airfry them for 15 minutes and you have a high-protein healthy snack that you just can’t get enough of.

• 2 tsp. chili powder
• 1 tsp ground cumin
• 1/2 tsp. garlic powder
• 1 tsp. salt
• 1/2 lime, juiced
• t tbsp. olive oil
• 1 can chickpeas, drained and rinsed
• 1 small head of cauliflower, washed and cut into small bite sized pieces
• corn tortillas
• 1 c shredded red cabbage (sometimes I buy a precut bag of slaw instead)
• 1 jalapeno sliced
• 1 large avocado
• cilantro to taste

Lime Crema:

• 1 c. plain Greek yogurt or sour cream
• 1/2 lime, juiced
• 2 cloves of garlic finely minced
• cilantro to tasted
• salt, pepper, cumin and chili powder to taste

1. Chop the cauliflower and mix with the drained chickpeas. Add the chili powder, cumin, garlic powder, salt, lime juice, and olive oil, and mix until combined. Add to air fryer and cook for 15-20 minutes at 400 degrees, stirring midway through the cook time. The chickpeas will be slightly chewy and the cauliflower tender, when they are finished.
2. While the vegetables are cooking, prepare the Lime Crema: Mix together the Greek yogurt, lime juice, garlic and cilantro. Add the remaining spices to taste.
3. Heat up the corn tortillas. If they are dry, you can add a little oil while you are heating them to keep them from falling apart. 
4. Add the cooked vegetables and top will shredded cabbage, diced avocado, cilantro, and lime crema, and enjoy. I almost always double the recipe because the leftovers are even better the next day.

Do you have tips for managing dietary restrictions while RVing or go-to recipes for cooking in an RV? Please share them in the comments.