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I'm Crystal Vaughn

a classically trained chef taking holistic plant-based nutrition on a grand adventure through North America. When I’m not creating in our traveling kitchen, you can usually find me on my yoga mat or a hiking trail.

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Jun 28, 2016


One of the luxuries of they type of trip we are on is leaving space to be spontaneous. 

We do schedule part of our journey but part we have left open.  We took full advantage of this when we were in New Hampshire and decided we had enough time to take a quick detour and visit Massachusetts. 


It wasn’t originally in our plans but neither Dallas nor I had ever been, so we found a campground at Salisbury Beach State Park and were on our way. 


Hudson wasn’t allowed on the beach but we were able to explore the riverside.


The winds had picked up and so we decided to explore some of the nearby cities.  We went through Cambridge, drove through Boston and spent a little time in Salem to see where the witch trials once were. 


Newburyport was only minutes away from our camp and had some of the cutest little New England streets I’ve seen.  They also had fun shops, good restaurants, friendly people and a great farmers market!


One morning, the wind had settle down for a couple hours so we decided to make brunch out of our farmers market finds. 


It was a special treat because Dallas planned and cooked a lot of it. 


I wish I had a recipe to share (as it was delicious) but we had a few tricky outdoor elements that just didn’t line up. 


We made a Mexican inspired potato hash with spring onions, tomatoes, cilantro and lots of spices.  To really make it feel like brunch we decided to pop a little bubbly!







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