"How do you guys survive? Like what's in your fridge? What's in your cupboard? "
Elayna Carausu
la vagabonde's food philosophy
Sailing La Vagabonde, known for their incredible journeys around the world and their ability to maintain a healthy diet and meal plan while out on the water. In this video, the couple had just embarked on a new adventure in the Bahamas. In their video “What We Eat Onboard,” released on July 19, 2022, Riley and Elayna share insights their food philosophy, meal planning and offer valuable hints and tips on provisioning for a family of four adults and two children in the Bahamas. In this article, we uncover their sustainable food practices and list out practical tips for provisioning they use while sailing the world.
What Riley and Elayna Eat on Board
Riley and Elayna’s food philosophy revolves around sustainability and balance. They prioritize a diet that doesn’t exclude any food groups while being mindful of potential allergens for their children and crew members. Their approach is informed by the latest scientific research on diet, nutrition, aging, and sustainability.
- Limit Meat, Eat Freshly Caught Fish: La Vagabonde avoids keeping meat on board, preferring to rely on freshly caught fish for their protein. In the Bahamas, they enjoy hog fish, grouper, and lobster (in season).
- Environmental Awareness: They are acutely aware of the environmental impact of food production, including food miles, farmed fish, and fish trawling. Their extensive travels have heightened their understanding of these issues.
- Best Ways to Prepare Fish: La Vagabonde’s favorite fish preparations include grilling on a beach fire, panko-crumbing and deep-frying in coconut oil, pan-frying with garlic, lemon, and butter, smoking, and occasionally making fish head soup.
- Use of Coconut Oil: They prefer using coconut oil in their cooking whenever possible.
Riley and Elayna try their best to feed their family the most nutritious food while remaining as ethical as possible, but acknowledge their imperfections and are doing the best they can in navigating the complexities of sustainable and balanced eating.
meal planning and provisioning
La Vagabonde plans their meals fortnightly, which is essential for provisioning. However, they maintain flexibility, especially when sailing in remote regions. Their meal planning doesn’t adhere strictly to any particular category but focuses on mindful consumption for sustainable nutrition. All meals incorporate plant-based carbohydrates, fibre, and protein from sources such as eggs, tofu, and occasionally fish.
You can find one of their weekly meal plans here, or by clicking the image below:
Feeding Kids Onboard
The episodes feature glimpses of what their two children, Lenny and Darwin, eat on board. “Lenny’s Food Reviews” provide comical insights into the children’s simplified versions of adult meals. They are served earlier than the adults to settle them and allow for more sophisticated adult meals. Special consideration is given to their allergies to nuts when planning meals.
La Vagabonde's Tips for Eating Healthy
- Grains in the Fridge: One of their fridges contains both cooked and uncooked grains, ensuring they always have a staples on hand.
- Boiled Eggs: They keep boiled eggs on hand and often boil extra during lunch or dinner.
- Provisioning Strategy: In major towns and cities, they stock up on canned goods and grains, while in smaller regional areas, they focus on fresh produce.
- Prioritize Organic: They set aside a bit of extra money to buy organic whenever possible.
- Prepared Food: Keeping prepared food in the fridge, such as cut-up fruits and vegetables, encourages healthier snacking.
- Clean Produce: They clean both organic and non-organic fruits and vegetables with a mixture of vinegar and water (4 parts water to 1 part vinegar) to remove chemicals, bacteria, and dirt.
- Homemade Ghee: To accommodate lactose intolerance, they make their own ghee, a healthier alternative to butter. The process involves melting butter, separating the milk solids, and refrigerating the clarified butter.
Sailing La Vagabonde’s approach to food provisioning in the Bahamas not only underscores their commitment to sustainability, health, and adaptability but also reflects their conscientious effort to uphold ethical standards in their culinary choices. By prioritizing freshly caught fish over other meat options and actively minimizing their carbon footprint, they demonstrate a steadfast dedication to reducing their environmental impact. Additionally, their thoughtful accommodation of dietary restrictions, combined with their embrace of nutritious ingredients, exemplifies their pursuit of a balanced and eco-conscious diet while navigating the world’s oceans. Their invaluable food hacks for boat life provide practical insights for provisioning in remote areas, allowing them to maintain their commitment to nutritious meals even amidst the challenges of their incredible adventures.