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No one knows better than World Race Alumni how hard it can be to have a good meal while traveling through eleven countries. We polled different staff around the office. Here are some of their favorite recipes from the Race:

Traveling to eleven countries in eleven months can be difficult. And part of the difficulty is just finding something to eat that you like. We asked some of the alumni around the office what recipes they used to fill their bellies while on the field. Here are five recipes for you to try:

 

1. Breakfast Burritos

Justin Geisheimer was on an all men’s team for awhile on the Race. The one thing they craved most in the morning was protein. Here’s Justin’s simple recipe for a protein packed breakfast burrito!

Ingredients:

  • Flour tortillas

  • Scrambled eggs

  • refried beans (microwave style)

  • Chorizo (mexican sausage) (fried) (cut it in chunks)

  • Tapatio (hot sauce)

Steps:

  • Cut chorizo into chunks and fully cook in pan.

  • While chorizo is cooking, microwave your beans.

  • Place cooked chorizo in bowl with beans and mix.

  • Make desired amount of scrambled eggs and lay in tortilla.

  • Lay desired amount of beans and chorizo in tortilla.

  • Add tapatio to taste and eat up.

 

2. Fried Egg and Ramen Breakfast

Luke Geldmacher enjoys simplicity and quick meals. While not the healthiest breakfast to make it sure does hit the spot. Here is what he and his teammate’s did regularly for breakfast.

Ingredients:

  • One pack of Ramen Noodles

  • 2 eggs

  • Two tbsp of oil

  • Half cup of water

  • Hot Sauce (to taste)

Steps:

  • Put oil and water in pan on medium heat.

  • Break apart noodles and put them in the pan.

  • Season with Ramen seasoning pack.

  • Cook noodles until soft, stirring occasionally.

  • Crack two eggs over noodles and scramble in pan.

  • Add hot sauce to taste.

     

 

3. Lettuce Wraps

Benita Townsend knows it can be a struggle to eat healthy on the Race. But her team found a healthy and filling way to pack a lunch for ministry. Here is the recipe for her lettuce wraps.

Ingredients:

  • Lettuce Leaves

  • Sliced Bell Peppers

  • Chick Peas or Garbanzo Beans

  • Any kind of lunch meat (cheaper)

  • Soy sauce

  • Diced Cucumbers

  • Diced Tomatoes

Steps:

  • Soften your beans the night before

  • Boil beans

  • While beans are boiling, prepare your vegetables

  • Dice cucumbers and lettuce

  • Slice bell peppers

  • Mix all together in a bowl

  • Place prefered lunch meat in your lettuce leaves

  • Add preferred amount of vegetables and beans

  • Pack in plastic baggies and take to ministry to eat later.

 

4. Chicken and Rice Stew

Sandra Santiago loves to cook, and she does it well. Here is her recipe for a delicious chicken and rice stew that you and your team will be sure to enjoy and be looking for seconds afterwards.

Ingredients:

  • Chicken (any kind) 6 pieces

  • 3 tomatoes, diced

  • Cup of water

  • 1/4 of an onion, diced

  • salt and pepper to taste

  • Bag of rice (cooked however you prefer)

  • 1 Tbsp of oil

Steps:

  • Heat pan up, put oil in pan.

  • Season chicken with salt and pepper to taste and place in pan

  • Sear the chicken (This does not mean you cook the chicken fully, you just blacken the outside)

  • Remove chicken from pan

  • Put two more tablespoons of oil

  • Put onions and tomatoes in same pan

  • Cook for 5 minutes or until tomatoes turn into sauce, add cup of water

  • Season with salt and pepper to taste

  • Put chicken in your freshly made sauce and cover

  • Reduce heat to medium and let boil until chickens cooked (about 35 minutes)

  • Serve with previously prepared rice

  • You can also add potatoes when you put the chicken back in the pan and the chicken will be ready when the potatoes are done. 

5. Cookie in a Cup

Allison Stultz knows that sometimes you just want something sweet to eat. When her team craved dessert, they made this to satisfy their taste buds.

Ingredients:

  • Oatmeal

  • Peanut Butter

  • Milk

  • Brown Sugar (little)

  • Cinnamon (little)

  • Chunk of chocolate (random)

Steps:

  • Heat the oatmeal like you’re making thick oatmeal

  • Add cinnamon, sugar, peanut butter, and milk to taste and for consistency

  • Throw your preferred chocolate in and let melt

  • Enjoy!

    *Header Photo by Olivia Osley.

You want to try some of these recipes on the field? Or would you rather come up with some of your own? Click here to see what trips we have available and bon apetit.