Healthy Meals for Camping

Although packing and eating healthy meals while camping can be a bit more challenging, I have come up with a handful of delicious, nutritious, and pretty simple recipes to share with you. While traveling, I believe it is really important to stick to your typical diet so that you don’t have any upset stomachs or other digestive issues. There are plenty of tasty, healthy options while camping, so don’t settle for processed foods the whole time! Below you will find 9 relatively easy, but healthy recipes to make while camping! I included individual grocery lists and meal prep suggestions, as well as a full grocery list to go with the 9 recipes. You’ll also find a bunch of extra snack options towards the bottom. These vegetarian recipes come with meat add-in options for you carnivores out there. Vegan or gluten-free? You’ll find that the meals are super easy to substitute gluten-free bread and vegan cheese/yogurt!

9 Healthy Recipes

After years of camping and trying out numerous recipes and food options, I have finally found our go-to meals that are well-balanced, yummy, and leave us feeling energized! There are two things I can’t stand when it comes to food and camping: 1. feeling hungry after a meal and 2. feeling bloated after a meal. These meals have been proven time and again to leave us feeling great. This list can be used for a common 3-4 day camping trip with ingredient amounts to feed two average people. I have categorized the list to include breakfast, lunch, and dinner meals. We all have different taste buds so consider substituting the fruit, vegetables, and meat options for others that you prefer! I am a very relaxed cook, especially when it comes to outdoor cooking and measuring. Here’s some help if you don’t prefer my loose measurement verbiage:

BREAKFAST

1. AVOCADO TOAST

Grocery Checklist:

Meal Prep:

This is an easy meal to create while camping, no prep is needed. You can consider combining the spice powders in a sealed bag.

Directions:

Cut the avocados in half, remove the pit in each, scoop the four halves into a bowl and mash it up with a fork. Add a dash of hot sauce if you prefer some heat. Toast your bread to a crisp on both sides. Next, spread the creamy avocado mixture onto the four pieces of toast. Slice the tomatoes and lay them on top of the avocado spread. Now you can sprinkle the flavor toppings on each piece. If you enjoy eggs and prefer a bit more protein, cook an egg per piece of toast and lay it on the top for last.

Bonus Tip:

One avocado contains about 4 grams of protein. They are packed with fiber and healthy unsaturated fats which help keep your joints supple!

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2. FRUIT PARFAIT

Grocery Checklist:

Meal Prep:

Before your trip, rinse the blueberries, blackberries, and strawberries. Cut each strawberry into thirds. Let them dry and place them all into a container. Consider adding a piece of paper towel under the berries to soak up excess moisture.

Directions:

Scoop about ⅓ of the container of the yogurt into your two bowls. Distribute the blueberries, blackberries, and strawberries on top of the yogurt. Then sprinkle on a handful of granola, some pistachios, and a few walnuts.

Bonus Tip: Yogurt includes probiotics that support healthy bacterial balance in the gut. The berries are some of the healthiest foods you can eat, offering vitamins, minerals, and antioxidants. The nuts are a great source of protein, along with yogurt.

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3. BREAKFAST BURRITO

Grocery Checklist:

Meal Prep:

Before the trip, dice the red onion, bell pepper, and zucchini and place them in a container. Add ½ can of rinsed black beans to the mixture as well. Store in a sealed container. You can consider combining the cumin, salt, and pepper powders in a sealed bag.

Directions:

Place one spoonful of coconut oil in a pan. Add the diced red onion, bell pepper, zucchini, and black bean mixture to the pan. Cook this for a few minutes. Then scramble all four eggs in the pan, adding chopped tomato towards the end. Toss the pinch of salt, black pepper, and cumin powder in. Warm your tortillas and evenly scoop the cooked mixture onto all four tortillas. Cut the lime in half and squeeze it over each burrito. Then, sprinkle a large pinch of cheese on each, following with a spoonful of salsa. Cut the avocado in half, then carefully cut slices and scoop a few each on the burritos. If you choose to add Beyond Burger or beef, cook properly and add it to the burrito. Once each is filled, roll up and enjoy.

Bonus Tip:

The mixture of veggies will offer you vitamins, minerals, and even a few grams of protein. The beans, eggs, and optional Beyond Burger and beef all offer plenty of protein to get you through the day!

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LUNCH

4. THAI PEANUT NOODLES

Sauce:

Meal Prep:

This prepped noodle dish lasts about 2-3 days if chilled, so consider completing the following before your trip! Bring a pot of salted water to a boil and cook the Soba noodles according to the package directions. Trim the snap peas and add them to the boiling water during the last 2 minutes of the cooking time. Use a strainer to drain the noodles and snap peas, then place them in a large container. Add the chopped bell pepper to the bowl as well. Next, rinse the green onions and cilantro, then leave to dry. Prepare the sauce by stirring together the peanut butter, minced garlic, minced ginger, honey, soy sauce, sesame oil, and warm water. Add another splash of warm water if needed to thin the sauce. Store in a spill-proof container.

Directions:

When you’re ready to enjoy these noodles, start by pouring the pre-mixed sauce into the bowl of bell pepper, snap pea noodles and mix well. Chop the green onions and cilantro and add them on top. Toss some peanut on top as well. If you are adding meat, cook the chicken, shred it, and mix it in with the peanut noodle dish.  

Bonus Tip:

Buckwheat noodles are a healthier source of plant protein, similar to a whole-wheat noodles. The snap peas, as well as the other veggies and herbs, will offer excellent sources of vitamins and minerals. This meal leaves me feeling full enough to not need a side dish.

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5. VEGGIE & HUMMUS SANDWICH

Grocery Checklist:

Meal Prep:

If you plan to eat this sandwich within 24 hours, consider building it fully and storing it in a sealed container in a cooler or fridge. If you plan to eat it within 48 hours, go ahead and thinly slice the cucumber and red onion and place them in a container for easy use. If you’ll eat it by day 3 or later, wait to chop and build during your trip. See below for full directions.

Directions:

Lightly toast your bread and then start by spreading a thin layer of hummus on one side of all four slices (or on each tortilla). Thinly slice the tomato, avocado, cucumber, and red onion. Layer two slices with the chopped cucumber and red onion. Layer the other two slices with avocado, tomato, and sprouts. Toss a pinch of Everything Seasoning on them and then smash the layered bread slices together creating two sandwiches. If you’re adding in meat, place a layer of shredded chicken breast in between the veggies!

Paired Side Dish:

Pair some tortilla chips and Bitchin’ Sauce (or another preferred dip) as a side snack during this lunch!

Bonus Tip:

This veggie sandwich will provide you with a variety of healthy vitamins, minerals, and protein. Hummus provides protein and fiber. Just be sure to pick a low sodium brand/flavor.

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6. QUESADILLA

Grocery Checklist:

Meal Prep:

Before your trip, begin by dicing the red onion and chopping the bell pepper and zucchini. Place these veggies in a sealed container. You can consider combining the cumin, salt, and pepper powders in a sealed bag.

Directions:

Plop 1 spoonful of coconut oil on a pan and lay a tortilla down. Or, if you’re using a grill, lay out all four tortillas. Sprinkle a handful of cheese on just half of each tortilla. Then, carefully evenly scoop the veggies on top of the cheese. Add the cumin, salt, and black pepper to each. Fold the empty side of the tortilla on top of the cheesy veggie side. After a couple of minutes, flip each tortilla over. Squeeze the lime over all four quesadillas. **If you’re adding meat, sprinkle some cumin, salt, and pepper on the chicken breast and cook fully. Shred-it into pieces and place them in with the cheese veggies mixture.

Paired Side Dish:

 Pair with 2 cans of Amy’s Southwestern soup heated.

Bonus Tip:

If you go easy on the cheese and load up on the veggies, this can be a pretty healthy source of vitamins and minerals.

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DINNER

7. VEGGIE STIR FRY WITH QUINOA

Grocery Checklist:

Meal Prep:

Before your trip, cook the quinoa per package directions and place it in a large container. Chop the red onion, bell pepper, and broccoli and place them in a small container. Shred the carrot, mince the garlic and ginger and combine these in a small container.

Directions:

Start by sauteing the minced garlic, ginger, and shredded carrot with 1 spoonful of coconut oil. After about 1 minute, add the red onion, bell pepper, broccoli, and hot sauce if you like the heat. Cook for another 2 or 3 minutes so the veggies still have a crunch to them. Add the soy sauce, honey, and 2 spoonfuls of coconut oil and mix well. Combine the veggie mixture into the big bowl of cooked quinoa and mix again. If you are adding meat, cook the chicken, shred it, and mix in with the stir fry mixture.

Paired Side Dish:

Pair this with a side of grape salad (find these simple ingredients below)

Bonus Tip:

Quinoa is a very nutritious plant-based protein offering high fiber content, antioxidants, and plenty of other vitamins and minerals. Quinoa is also gluten-free.

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8. TACOS

Grocery Checklist:

Meal Prep:

Before your trip, begin by rinsing the ½ can of black beans and placing them in a small container. Then, slice the onion and bell pepper so they are thin but long and place them in a small sealed container. You can consider combining the cumin, salt, and pepper powders in a sealed bag.

Directions:

Add a spoonful of coconut oil to a pan and toss the sliced onions and bell pepper on one side of the pan, adding the black beans to the other side. Sprinkle the cumin, salt, and black pepper on top of each. Stir occasionally but try to keep the beans separate from the veggies. Cook for a few minutes, keeping a slight crunch to the bell pepper. Chop the tomato and add it to the veggie side of the pan during the last minute of cook time. Heat the 4 tortillas. Scoop out the beans from the pan and mash them with a fork. Cut the lime and squeeze half of it into the bean mixture. Place the beans on each of the tortillas. Top with the veggie mixture. Cut the avocado in half, then slice it. Add a few slices to each taco. Sprinkle the cheese on top of each, scoop 1 spoonful of salsa on each, and finish with another squeeze of lime overtop all. **If you would like to add vegetarian ground Beyond Burger or true ground beef, cook the meat in the pan after the veggies and beans are done. Add cumin powder to the meat. Scoop the meat on top of the beans, or replace the beans with only meat. Continue to add all toppings.

Paired Side Dish:

Pair this with tortilla chips and salsa as a side dish!

Bonus Tip:

This veggie-loaded taco offers a great source of vitamins and minerals.

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9. SHISH KABOBS

Grocery Checklist:

Marinade:

Meal Prep:

Chop each of the following into large chunks: king oyster mushrooms, zucchini, bell pepper, and red onion. In a medium-sized bowl, combine the marinade mixture well. Toss the vegetables in the marinade. Alternating with each veggie, push them on wooden skewers until all are full. Place the veggie shish kabobs in a large container or sealable bag.

Directions:

Remove the marinated shish kabobs from the container and cook them on a grill or over a fire. Simply eat alone, or dip into BBQ sauce (or your preferred condiment)

Bonus Tip:

 Pair this with some seasoned sweet potato fries (find these simple ingredients below)

FULL GROCERY LIST FOR ALL 9 MEALS

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CONTINUED GROCERY LIST FOR SUGGESTED PAIRED SIDES

A few of the above meals suggest a paired side. Along with some ingredients listed in the “Full Grocery List”, these ingredients listed below will prepare you to cook each of the side dishes.

Chips and Dip– (paired with Meal 5) Simply purchase some tortilla chips and enjoy them with a dip like Bitchin’ Sauce.

Amy’s Southwestern soup– (paired with Meal 6) Simply purchase 2 cans of Amy’s Southwestern soup and warm over the fire.

Grape Salad– (pair with Meal 7) …Ingredients: 4 handfuls of grapes, ⅓ container of greek yogurt, 1 handful of chopped walnuts, and 1 handful of pistachios. Directions: Mix all ingredients together in a large bowl, store, and serve chilled. (yogurt, walnuts, and pistachios are omitted from the above list due to being included in the “Full Grocery List for all 9 Meals”)

Chips and Salsa: (pair with Meal 8) Eat some tortilla chips with some local, fresh salsa! (salsa omitted from the above list due to being included in the “Full Grocery List for all 9 Meals”)

Sweet Potato Fries– (pair with Meal 9) Ingredients: 1 large sweet potato, 1 tablespoon of coconut oil, smoked paprika, sea salt, garlic powder. Directions: Slice the potato into long, thin strips, coat with coconut oil, then sprinkle with smoked paprika, sea salt, and garlic powder. Cook for about 20 minutes, flipping them over until each side is soft and crispy. Enjoy alone or by dipping them into your preferred condiment (hot sauce, ranch, ketchup, BBQ sauce) (coconut oil and sea salt omitted from the above list due to being included in the “Full Grocery List for all 9 Meals”)

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EXTRA HEALTHY SNACKS & SIDE DISHES

Hummus with Pita Bread and Sliced Veggies– Ingredients: 1 container of plain or flavored hummus, 1 package of pita bread, 1 bell pepper, 4 carrots, 4 radish (or other preferred veggies). Directions: Slice the veggies for easy dipping. Enjoy the pita and veggies by dipping them in the hummus.

Edamame– Ingredients: 2 handfuls of frozen or fresh edamame, 1 spoonful of olive oil, 1 spoonful of Everything Seasoning. Directions: Boil the edamame for 3-5 minutes, drain, and place them in a bowl. Drizzle the olive oil and Everything Seasoning over them and mix well. Serve warm or cool. Pop the beans out of the pod before eating. Provide a discard bowl for the pods.

Lara Bar– You can find Lara Bars at most grocery stores in the granola bar aisle. They are delicious, protein-packed bars made from minimal, pure ingredients.

Trail Mix– Ingredients: 1 handful of each of the following: almonds, cashews, macadamia nuts, pumpkin seeds, sunflower seeds, goji berries & dark chocolate chips.

Guava Fruit– Guava is one of the most protein-rich fruits to eat. You’ll get a whopping 4.2 grams of protein in each cup. Simply slice the fruit in half and scoop out the

Banana and Peanut Butter– Bananas are high in potassium which can help with muscle cramping. They also contain about 1.5 grams of protein in each cup. Peanut butter is rich in protein and fiber. Check peanut butter ingredients and only choose a brand with pure peanuts (no added sugar, oils, etc.).

Apple and Peanut Butter– Apples are a great source of vitamins and minerals. Peanut butter is rich in protein and fiber. Check peanut butter ingredients and only choose a brand with pure peanuts (no added sugar, oils, etc.).

Baked Sweet Apples– Ingredients: 2 apples, 1/2 spoonful of cinnamon, 1/2 spoonful of nutmeg, 1 spoonful of honey, 1 handful of walnuts, 1 handful of dried cranberries/raisins. Directions: At home, mix together the cinnamon, nutmeg, honey, chopped walnuts, and dried cranberries/raisins and leave them in a sealed container. Once you’re ready to bake them, use a grapefruit knife to core the center of each apple. Fill the hollowed apple with the prepared mixture. Wrap each individually with foil and set them in the fire ring or on top of the fire grill. Leave them for about 20 minutes or so. Use tongs to feel when they are soft. Remove them from the foil, let cool, and serve your healthy version of an apple pie!