DAY 51 - CAMP CUISINE

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Day 53 - Samuel P. Taylor State Park, California - 2739 km

What do you eat on when you’re biking long distances everyday? How do you stay fit and strong? I got this question a lot and to be honest, I am not over-conscious about it. Often I ask myself ‘Did I really eat enough?’ and then I walk back into the grocery and buy another liter of Haagen Dazs Caramel Cone.

On the bicycle you are limited with food. There’s no fridge, little amount packing space, and a only one small pot to cook with. During the day I eat a lot of tortillas. It’s more compact than bread and stays fresh for a longer period. In my panniers I’ve got a jar of peanut butter and Nutella. Those are the fillers on the road, together with nuts and cereal bars. In the morning I have some yoghurt with cereal and dried fruits and I cook 6 eggs. 3 to eat during breakfast and 3 to bring on the road. I also try to eat a lot of fruit. Apples, bananas, mango, oranges, avocado, depending on what’s available. In the evening I often cook a big portion of spaghetti. Olive oil, fresh garlic, salt and pepper are ingredients that stay good in hot weather for a number of days. Sometimes I eat a can tuna with the spaghetti. This is the simple setup for if I don’t pass any well stocked supermarkets or restaurants and rely on what’s in my panniers. 

At Samuel P. Taylor State Park campground I stayed with a few other cyclists. Marian, who is cycling the coast from Canada, loves to cook and proved cooking on a bike tour doesn’t have to be simple at all. At the organic supermarket in Point Reyes we stocked up and along Highway 1 you find plenty of wild black berries. The spaghetti and tortillas stayed in my pannier this time.