what to pack for 2 weeks in the desert

As promised, I am sharing with you my shopping list for what I packed to survive in the high desert alone for 2 weeks without any grocery shopping whatsoever.  I was very relieved that my initial shopping list that I’ve shared below and game plan was successful, as you can see from the video I was quite literally in the middle of nowhere.  Not even a grocery store in town.

My game plan was pretty simple: start with fresh foods that I eat right away, then move onto canned, dried, and frozen goods.  It worked swimmingly, and I have to say that knowing that I had a limited supply and had to “ration” (not starve, just not eat everything anytime I wanted) was very meditative and made me appreciate trying different flavor combinations with the same ingredients!

brussel sprouts cooked desertSince I do talk quite a bit in the video, I’ll stop the jabber for now, but here’s the full list and please do comment if you have any questions of what I did with any of the ingredients!

What to Pack for the Desert
2 weeks
Serves 1


6 apples
4 grapefruit
4 oranges
5 larges sweet potatoes
6 onions
4 heads garlic
6 lemons
1 bunch parsley
a dozen eggs
one loaf gluten-free bread (put half of it in the freezer upon arrival)
1 container vegan cream cheese (I use one that is soy-based since I’m allergic to nuts)


2 bags organic frozen spinach
2 bags organic frozen blueberries
1 bag frozen brussel sprouts
2 bags organic frozen broccoli
7 filets tilapia (this was way too much, but what I did pack)


2 packages Tinkyada brown rice spaghetti
1 package brown rice vermicelli (found in the Asian foods aisle)
1 large jar pasta sauce of choice
1 jar vegan mayonnaise
1 jar Dijon mustard
1 jar organic pickle relish
2 bags Saffron Road crunchy chickpeas (for snacking)
1 package spiced seaweed (for snacking)
1 large bottle extra virgin olive oil
1 bottle apple cider vinegar
1 bottle tamarin (gluten-free soy sauce)


4 cans garbanzo beans (retain liquid for egg replacement in baking)
2 cans black beans
1 can refried black beans
3 cans boneless and skinless salmon

fine sea salt
dried dill
dried basil
dried parsley
cayenne pepper


1 bag gluten-free oat flour
1 bag gluten-free sorghum flour
1 bag gluten-free rice flour
1 large jar agave nectar or other sweetener of choice (I used Cassava but couldn’t recommend it)
some GF baking powder
free time


4 bottles organic wine (I love wine.)
1 bottle Mezcal (to be finished or not, I didn’t [see wine above])
2 huge jugs water plus 2 small ones
a box of tea to be made into sun or iced tea (see recipe here)


Leave a Reply

Your email address will not be published. Required fields are marked *