We picked Belize as the starting point for our adventure partly because we thought it would help us ease into the change in foods available to us to continue our plant-based diet throughout Central and South America. We also thought Belize was a good place to start as English is widely spoken, helping us greatly if we couldn’t communicate our requirements in Spanish.

Luckily we were correct on both counts. We discovered to our delight that it was relatively easy to find our basic items like soy milk, oats, cereal, bread and peanut butter at any supermarket (less so of course at local small supply shops/kiosks). What was most surprising was the soy milk imported from Canada was cheaper than what it is sold for in Canada!

Fruits and vegetables are also widely available, and if you stick to local produce, it’s very cost effective too. We paid $1 for 7 or 8 bananas, and about $1.50 for a very large papaya. As a comparison, we picked up 2 peaches (imported from the USA) at the market in Corozal for $5. We didn’t repeat that performance! Fruits and vegetables are best purchased at local markets, which are common in every town and village. Supermarkets tend to mark up quite a bit and the quality/freshness isn’t as good.

A papaya almost as big as my head for $1.50! Awesome!

Organic fruit and veggies are virtually non-existent; we found one store on Ambergris Caye that stocked imported organic produce but it was extremely expensive (for example, $7 for a small bag of organic baby carrots). We decided to stick to local produce and save our budget from being wrecked after the first week!

We didn’t have any greens or lettuces in Belize. These items carry a great risk for food borne illness as the soils and dirty water carry bacteria. Needless to say, from the outset we greatly missed our morning kale and banana smoothies!

We decided to seek out a balance of hostels with and without kitchens so that we could cook our own meals but also eat at restaurants some of the time when a kitchen wasn’t available or when we wanted a break from making meals or wanted to explore the local flavours.

Great kitchen at Yuma’s House Hostel on Caye Caulker

Cooking meals on the road is cost effective and a very social experience in hostels – we met and cooked with a fun and diverse group of people in Corozal and on Caye Caulker. It’s also a fun experience to explore the aisles of local supermarkets to see what local foods are available – combined with wonderful fresh goodies from the market! Our favourite spot was the bright pink fruit and veggie stall behind Yuma’s House Hostel (across from the basketball court) on Caye Caulker.

Home cooking at Yuma’s House Hostel: beans, veggies and tortillas – fresh and fantastic with an oceanfront view!

In Belize we typically made oats and tea for breakfasts, with fruit for snacks. Fruits were mostly bananas, oranges, papaya and watermelon. Lunches and dinners were typically pasta, curries, and beans and veggies on fresh tortillas – with a few peanut butter and banana sandwiches (or tortilla roll-ups) along the way.

Hot oats for breakfast with banana, cinnamon and soy milk

Peanut butter and banana tortilla roll-ups – fun and nutritious :)

Eating out was relatively straightforward, even with our basic Spanish. Almost every dish that didn’t include meat or fish did include cheese, so we simply specified no cheese or dairy (sin queso o lactosa) and enjoyed several delicious meals along the way. Most of our meals out in Belize centred around the staple of rice and beans – made a little spicy with Marie Sharp’s hot sauce – a Belizean favourite!

We also had other local fare like “pupusas” – flat corn cakes stuffed with beans (and other non vegan items of course, but we skipped those options!) and cooked on a griddle. Pupusas are actually from El Salvador but Belize has adopted the dish and added their own flare to it. Another great dish we tried was “salbutes” – deep fried tortillas topped with fresh salsa, beans and guacamole. The more standard food we tried included pizza, burritos, falafels and hummus and veggie burgers. Non-local food and restaurants are more expensive than domestic options.

Pupusas stuffed with beans and topped with pickled cabbage and hot sauce

As for beverages, we drank bottled purified water in Belize, along with coffee, tea, local beer (Belikin – regular and stout), and the water from one delicious fresh coconut! Beer is cheaper than water, and in the heat of the day, so much more refreshing!

Delicious fresh coconut water

To summarize, it was incredibly easy and reasonably cheap to follow our vegan diet in Belize while ensuring that we had variety as well as nutritious meals. Aside from our first few meals in Crooked Tree where we struggled a bit to convey what our needs were and found the food to be very expensive relative to subsequent meals we had, we really enjoyed our time as vegans in Belize.

Best local food tried: bean pupusas in San Pedro on Ambergris Caye (the restaurant across from Waruguma Restaurant – Waruguma is very popular, but they wouldn’t make us pupusas without cheese)

Most surprising food experience: finding soy milk readily available

Most challenging food experience: avoiding deep fried, processed and fast food (it’s everywhere in Belize!)

After 3 nights on Ambergris Caye we boarded the Belize Express water taxi bound for Caye Caulker. A very efficient 30 minute boat ride delivered us safely onto the dock at Caye Caulker – our home for the next 5 nights. Caulker is a very small slice of paradise. With only 2,000 inhabitants, the island is roughly 8km long and about 500m wide. From most points on the island you can see the shore on the other side! The island was split in two when Hurricane Hattie tore through the region in 1961.

Leaving the dock in San Pedro bound for Caye Caulker

The roads are not paved and are covered with sea sand. There are no private vehicles allowed, and the most popular modes of transport are bikes, golf carts and foot. It’s much more laid back than Ambergris Caye and feels less touristy than San Pedro. It’s also cheaper and has a lovely community feel to it. We settled in and got some sand between our toes!

Sandy roads and palm trees – paradise!

We had the foresight to book accommodation ahead of time at Yuma’s House Hostel – the island’s most popular digs for travellers looking for budget accommodation in a tranquil setting, right on the beach and close to the centre of the village. The owner, Susanne, runs a tight ship and ensures that the premises is well kept and the partying kept to a minimum. Perfect! We had booked a private room with shared bathroom for 3 nights, and upon arrival, extended our stay for another 2 nights (one night in a 4-person dorm with bunk beds and the other in a private room). Sharing facilities was very comfortable and easy – especially in such a well-run hostel.

Yuma’s House on the beach

We were delighted to discover a well stocked and clean kitchen, from which we would whip up some delicious home-cooked meals over the next few days. We also made new friends, including a fun British couple (Nick and Hannah) who recently lived in Vancouver, and who coincidentally are also runners, having both recently participated in the Squamish 50 – just like us! We also met folks from Sweden, Holland, Australia, USA and Greece. So fun to cross paths with so many different people, each with their own stories and itineraries. Be interesting to see if we overlap with anyone in the months ahead.

Yuma’s House upstairs kitchen – the social hub (especially on rainy days!)

Bean and veggie tacos overlooking the ocean at Yuma’s House

Unfortunately the tail-end of the rainy season delivered a few stormy and wet days during our stay on Caulker. This gave us plenty of time to relax, share stories and tips with other travellers and plan our route for the week ahead. While wet, it was very warm and humid on the island. We were able to get in three runs during our stay on Caulker (including a 10km trail/beach/swamp run with our British friends!) – one of which started under glorious sunny skies and ended with us absolutely drenched as a tropical thunderstorm swept in. At least our running gear got a wash in the process!

Lots of space to relax at Yuma’s House

Our time on Caulker was filled with walks up and down the island looking for delicious fresh ingredients for meals, trying different cafes for morning coffee, and of course, looking for the next cold cerveza. We also spent some time swimming, lazing about on various hammocks and docks drinking freshly cut young coconuts, watching sunsets and generally living up to the island motto to “go slow” (although Richard almost received a speeding ticket from a local for walking too fast one morning on his way back from the market!).

Coco Loco – the best coconut stand on Caulker!

Coco Loco with another coco loco :)

At “The Split” – the northern most point of the island where Hurricane Hattie split the island in two – everyone flocks here to swim and chill on a sunny day

The Lazy Lizard bar at The Split

Hammock time!

We were very sorry to pack up our backpacks and move on from Caulker! However, the rest of Central and South America were yet to be explored, and it was time to move inland. We purchased a combo water ferry/bus ticket that would take us to Belize City and then onwards to Flores in Gautemala. More on this in the next post!

Beautiful Caye Caulker

Bev’s thumbs up: Yuma’s House, fruit stand across from the basketball court

Bev’s thumbs down: not enough hammock time!

Richard’s thumbs up: laid back vibe, swimming at The Split

Richard’s thumbs down: too much rain