In the year long preparation for living and traveling full time on the road, i have become comfortable with two basic staples, Quinoa and Tempeh, in my diet that provide for my need of carbohydrates and proteins and satisfies my particular taste preferences. Adding vegetables, fruits, and nuts (and water, of course) provides me with a nutritionally adequate, albeit basic, diet to suit my minimalist lifestyle.
Quinoa: After cooking, which is the way i prepare it for eating, quinoa is 72% water, 21% carbohydrates, 4% protein, and 2% fat. In a 100 g (3.5 oz) serving, cooked quinoa provides 120 calories and is an excellent source of manganese and phosphorus (30% and 22% DV, respectively), and a moderate source (10-19% DV) of dietary fiber, folate, and the dietary minerals, iron, zinc, and magnesium.
Tempeh: Tempeh is a traditional soy product originating from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. It is unique among major traditional soy foods in that it is the only one that did not originate from Greater Chinese cuisine. Per 100 grams, it contains approximately 20 grams of protein, B vitamins, and minerals. Though i still eat fish and an occasional egg, Tempeh has become my choice in providing protein in my diet.
Here are some links to a few helpful articles on food…