Going on a camping trip and not quite sure what kind of food to bring? Since you won’t have all the kitchen gadgets you have at home, you’ll want to keep it simple. Simple doesn’t have to be boring though. We’ve gathered up a few of our new favorite healthy meals to cook while enjoying the outdoors. Take a look at our picks below before packing up your gear!
Burritos by the fire? Yes, please. Get the recipe here .
Sure, a cast iron will add some weight to your pack, but this delicious breakfast hash is worth it.
3+ days off from Instagram and my phone and it was excellllllent. We had our best island trip yet! Minimal bugs, great weather (except this morning), and really good camp meals. Like this breakfast hash I made ? . . We backpack & primitive camp far more often than we car or canoe camp, so taking the cast iron and the Coleman grill feels almost like cheating, but it’s one of my favorite ways to cook . . Camp hash details (for 2): -1 russet potato, diced -2 links of @aidellssausage , sliced -1 bell pepper, chopped -5-6 sprigs of asparagus, chopped -1 tbsp chili powder, 1 tbsp cumin, sea salt to taste (I mix this together before we leave and bring in a little bottle) -4 eggs -1 @fourthandheart ghee-on-the-go packet -cheese & avocado to top Boil the potatoes in a pot until soft. While they are boiling, brown the sliced sausage and then remove. Squeeze some ghee into the cast iron and saute all the veggies. Carefully strain the potatoes (I just hold the potatoes back with my spatula and pour the water out). Add them in with the veggies and add a little more ghee if necessary. Scramble the eggs in the potato pot. Add them in with the veggies. Top with cheese & avocado!
A post shared by Courtney Spiegl (@reddoornutrition) on Mar 19, 2018 at 1:09pm PDT
Another easy meal to plan ahead and make at home before heading into the woods!
Shrimp and Garlicky Tomatoes with Kale was a light meal perfect for summer time ?@womens_day #couscous #mediterraneanstyle #mediterranean #mediterraneanrecipes #shrimp #bbqeverything #recipes #dairyfree #grilling #grillingrecipes #summergrilling #recipeshare #lightdinner #dinneroutside #dinnerideas #campingmeals #cookoverfire #dinnerrecipes #therealfoodieoflongisland #lowcalorie #lowcalorierecipes #lowcaloriemeals #lowcaloriediet #lowfat #lowfatdiet #lowfatrecipes INGREDIENTS 1 c. couscous 1 (5-oz.) package baby kale 1 lb. small cocktail or Campari tomatoes, quartered 2 large cloves garlic, thinly sliced 20 large peeled and deveined shrimp 2 tbsp. extra-virgin olive oil kosher salt Freshly ground black pepper DIRECTIONS Heat oven to 425 degrees F or an outdoor grill to medium-high. Tear off four 12″ squares of foil and arrange on two baking sheets. In a small bowl, combine the couscous with 1/2 cup water. Divide the kale among the pieces of foil. Top with the couscous, then the tomatoes, garlic and shrimp. Drizzle with the oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover with another piece of foil and fold each edge up and over three times. Roast or grill (covered) for 15 minutes. Transfer each packet to a plate. Using scissors or a knife, cut an “X” in the center and fold back the triangles. PER SERVING 279 CAL, 8 G FAT (1.5 G SAT FAT), 44 MG CHOL, 469 MG SOD, 13 G PRO, 40 G CAR, 5 G FIBER
A post shared by Nicole (@therealfoodieoflongisland) on Jul 16, 2018 at 5:36pm PDT
Make these simple, easy and flavorful foil packs ahead of time. Get the recipes here .
Kick that hunger in a hurry with a quick, easy meal. Get the recipe here !
Helloooo, camp enchilada night. Get the recipe here .
Interested in more recipes? Check out 7 Quick and Healthy Breakfast Ideas .
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