Cooking for Camping

Family at picnic table eating dinner
Ok … what are 5 words that you associate with camping food?

Hot dogs, chips, marshmallows, bacon, watermelon …

Yes, we understand. There are memories, traditions and conveniences to consider when it comes to camping fare. But we don’t need to compromise a healthy lifestyle for a few days or weeks of vacation fun. A body’s need for healthy food never goes on vacation. It may take some extra planning and a step outside of the food comfort zone, but these healthy camping options will keep your taste buds happy for your next campground cookout.

Breakfast

  • Mini vegetable frittatas: Chop some favorite veggies (we love spinach and red peppers) and mix with some scrambled eggs in a bowl. Pour into aluminum foil bowls (like the ones used for baking tarts) and heat over the fire or grill until the eggs firm.
  • Baked apples with yogurt and granola: Core an apple and wrap with tinfoil. Cook over the grill until the apple is soft. Serve in the tinfoil with a dollop of yogurt and spoonful of granola. Yummy with banana, peaches or nectarines!

Lunch

  • Black bean tacos in a bag: In a Ziploc bag, combine a mixture of: rinsed black beans, lettuce, shredded cheese, salsa and crushed tortilla chips. Zip up the bag and mix the contents well. Eat with a fork … right out of the bag!
  • Ham, cheese and spinach melts: Layer 2 whole grain slices of bread with 1-2 slices each of lean ham or lean turkey and mozzarella cheese. Add a few fresh spinach leaves. Wrap the sandwich in tinfoil and heat over a grill or campfire for 1-2 minutes each side. Unwrap and enjoy a cheesy melt! Serve with raw veggies on the side.

Dinner

  • Catch of the day: Layer a fresh fish fillet or a flattened chicken breast in an aluminum foil square. Top with salt, pepper, vegetables (try peppers, green beans or sliced zucchini) and ½ to ½ can of creamed soup (try tomato, cream of broccoli or cream of mushroom). Cook over the grill or coals for 25-30 minutes.
  • Asparagus spears: Thread the asparagus stem onto wooden skewers. Brush with olive oil.  Heat over the grill or the campfire for 2-4 minutes. Serve as a side for eggs, steak or fish.