eats, life

Van Life: Reaction Video

Yesterday we posted about our friends, Courtney and Bryce, who are traveling the United States in their van. They recently posted a video of the meals they eat during a typical day on the road. To celebrate (and lovingly mock) them, we thought it would be fun to replicate their meals in our full-sized kitchen and document our reactions in this 9-minute video. Enjoy! (Because you probably won’t get many more of these.)

We made oatmeal, chickpea salad sandwiches, and peanut butter stir fry! You can find more details about those recipes here, as well as see the full video from Courtney and Bryce, which gives you a better idea of how to make them.

What we learned from making their meals:

  • There are delicious plant-based recipes out there you can make and love to eat. (This may sound blasphemous, but not everything has to be made on the Big Green Egg.)
  • It’s hard to make yourself vulnerable to an audience on camera.
  • Documenting your life on camera is consuming, so it’s important to take moments to just enjoy what you’ve created.
  • We don’t live a cool, van life, so we have the time to make reaction videos to our friends’ lives, apparently.
  • Our friends are adorable and funny, and we love them for putting up with us (and this video).
  • Oatmeal doesn’t fill you up. But peaches on your oatmeal are by far the best fruit to put on your oatmeal. (Tehehehe.)
  • You can make the chickpea salad sandwich your own by swapping out ingredients, as Courtney mentions in their video. Melissa suggests swapping tomatoes for grapes!
  • Make the peanut butter stir fry with just a half bag of rice noodles for more saucy and veggie goodness! Also, dabbing Sriracha or sprinkling some cracked red pepper could add a little spicy kick.
  • Two people can eat on $22/day and have leftovers to spare.
  • We are incredibly proud of our friends, Courtney and Bryce, deeply respect what they have been able to accomplish in the last five months on the road, and look forward to seeing what else is in store for them!

$22/day for 6 meals = $3.68/meal

We went to KROGER to buy all the ingredients to make these meals, and it cost us a whopping $22, and we even had leftovers! We think that’s amazing. Courtney and Bryce get a lot of questions about how they afford to take a trip like this. It’s because they make sacrifices all the time by 1) making everything themselves even when it means the inconveniences of doing dishes at a campsite, and 2) not spending money on going out to eat along their trip. We’re not sure that’s something we could do!

The last thing we want to point out is that their meals are healthy. Yes, they have a lot more carbs than we’re used to, but because they are healthier grains, we burned through them fast – especially on a VERY hot Houston day. Typically, people make excuses for not eating healthy. “It’s too expensive or too hard to cook.” But their videos  prove healthy meals can be affordable and easy (especially if you’re not living in a van).


Dear Courtney and Bryce,

Thanks for being such an inspiration! We are literally telling everyone we know to SUBSCRIBE to your page. We love you!

12742446_10153659953586263_727505759543845714_n

eats

BGE Italian Sausage Pizza

One of our favorite things to make on the Big Green Egg is pizza – or as we like to pronounce it “preet-zah” when we’re being playful. This is probably our third time making pizza on the BGE, and this may be the best one we have made so far.

Let’s start with the dough…


Joey’s Dough Recipe

This was my first time making dough from scratch, and let me tell you, it is worth the effort.

Ingredients (makes two crusts):

  • 4 ¼ cups flour
  • 2 ¼ teaspoons instant yeast (one packet)
  • 1 ½ teaspoons salt
  • 2 teaspoons sugar
  • 2 tablespoons olive oil
  • 1 ¾ cups warm water

Directions:

  1. Mix all the dry ingredients together and run through a sifter to ensure there aren’t any lumps.
  2.  Turn your mixer on low and slowly add in the olive oil and then the warm water.  Turn the mixer off once the dough becomes sticky to the touch and all dry ingredients have been mixed-in.
  3. Let the dough rest for 2ish minutes while you coat two medium to large bowl with a light coat of olive oil.  This step is key so you don’t have a sticky mess later and adds a little extra flavor!
  4. Split the dough between the two bowls, cover with saran wrap and place in the fridge to rise until you’re ready to cook. *You can let it rise overnight but  might want to use larger bowls than the ones we used.*

 

Next, let’s talk toppings…


We Called It A “Pesto Italian Sausage Pizza”

On our preet-za, we put:
  • Classico pesto sauce to your liking
  • 1/2 tomato, sliced
  • 6 oz mozzarella cheese, sliced
  • 1/8 medium red onion, sliced
  • Garlic clove, minced
  • Grilled Italian sausage, sliced

Our pesto sauce came from a jar this time, because it was a busy week. (But we’re impressed with the pesto sauce Classico makes!) In hindsight, we only wished we would have drained the sauce a little bit, because it ended up being a little more oily on the pizza than we would have preferred. Either way, doesn’t Joey look great holding that ZA?

 

Cooking the “Preet-Za”:
  1. After you cook the sausage, set your BGE to 450 degrees indirect while you cut and prepare the toppings. We arrange the plate setter with the legs up and place the grilling grate on the legs to cook on.
  2.  Remove one of your dough crusts from the fridge and dust your rolling surface with flour. We found that it is much easier to roll the dough while it is still cold and if you dust the rolling pin with flour too.
  3. Once you have the dough to the size you want, sprinkle your pizza stone with corn meal and place the dough onto the stone. (Some people use parchment paper instead of corn meal but we prefer the extra texture the corn meal adds.)
  4. Lightly brush your dough with olive oil and add your toppings.
  5. When the BGE is up to temp, place your stone on the grate and close the dome.
  6. Melt some butter, and 15 minutes after putting the preet-za on, brush the crust with the melted butter and let the preet-za cook for about 15-20 more minutes.
  7. It’s up to you how done you want your crust, but we typically let the pizza cook 30-40 minutes.
  8. Cut it up and enjoy! Cheers!!

Here’s what the final product looked like:

img_0335

We will definitely make this one again!