So it is the season for travel again. 5 days at church camp. Traveling, for me, has always been a bit of a challenge for me, trying to figure out what to eat and how to survive the trip with my low carb standards. The last time I was in Malaysia at Pulai Springs Resort, I was pretty disappointed that every dish was starchy or sugary and only the salads were safe. So this time I didn’t want to leave anything to chance and decided I would bring enough food to prepare food for myself for the whole week. It helped that I have a nifty little electric cooker/lunch box which is wonderfully portable. There was a season that I became very adept at making my own lunch in the office, but I actually stopped it after a while mainly because I got so busy that the lunch box which keeps the soup boiling hot made it near impossible for me to have a quick lunch without burning my tongue.
So traveling low carb is not impossible but needs careful planning and organization. So I’m grateful for D who made me texanerin’s almond cheesy crackers and low carb world peace cookies (Smitten Kitchen recipe adapted). Completely awesome and indulgent!
So other things I packed for the week of travel:
- Japanese cucumbers
- 1 head of cabbage
- 1 head of broccoli
- 1 head of cauliflower (processed to make small rice-sized pieces – only draw back is that cauliflower chopped has a weird smell…it’s just like I learned not to travel with daikon radish!)
- 1 can button mushrooms
- 1 packet bean curd (tofu puffs)
- 1 packet soft tofu
- 1 packet enoki mushrooms
- 1 packet wood ear fungus
- 1 tin of chicken luncheon meat
- 2 frozen chicken breasts
- Salt and pepper shakers
- Packers of instant miso soup mix
- 1 loaf of homemade low carb bread
As you can see, I am highly unlikely to starve! At the same time, you will notice that my comfort zone only allows me to travel to certain places with refrigeration and electrical supply. Which is why I have refused to go for Outward Bound School leadership camps that my institution organizes yearly. I fear I would never survive such a trip.
So here is the first food installment using my mini-electric cooker in camp. A comfort food classic that is supposed to remind me of chicken rice porridge. The miso soup mix is a portable premix that gives enough flavour without me having to bring in chicken stock.
Chicken and Cauliflower Porridge
- 1/2 cauliflower processed to form small rice-shaped bits
- 1 chicken breast, cut into pieces
- 1 packet of miso soup mix
- 1 1/2 cups water
- Salt and pepper to taste
- Add the cauliflower, chicken and miso soup mix into the electric cooker bowl
- Add water and stir up ingredients
- Cook for about 1 hour. Mix ingredients halfway.
- Serve hot.