My family books six to eight camping trips from May to September each year. That’s more than 15 breakfasts and 15 suppers to coordinate. While I love the camping recipe of exploring new places and abundant fresh air, it can lead to a predictable burger-and-hot-dog-plus-marshmallows menu. (Maybe that’s what you love about camping? And that’s okay!)
However, if you are looking to switch it up from the usual “camping fare” this spring and summer, it is possible to manage your mental load and find a balance as you create a home away from home with each trip. Try these ideas to change mealtime from a headache to your happy place—Bon appétit!
Meal Share
I love to group camp with one to as many as six families. I create a sign-up for breakfast and supper. Everyone takes a turn to nourish one another, contribute or share a family recipe. The family who doesn’t cook does dishes. Note: coordinate so you’re not eating beans for every meal.
Meal sharing can be a challenge when there are strict dietary restrictions. If that’s the case, choose a theme for each meal and still enjoy eating together. For example, try “Burrito Night.” Each family contributes a protein filling, veggie addition and a condiment. It’s a great way to avoid everyone packing duplicates of the same ingredients. Burritos can go either way—breakfast or supper.
Meal Prep in Advance
A week before camping, I bake things like scones and muffins to freeze. I take advantage of fresh, seasonal fruits like cherries, strawberries, raspberries and blueberries. I even take whole fruit pies (more challenging to pack but worth the effort). Banana loaf is always a winner! I also make cookies and granola or granola bars to freeze.
For main meals make chili, curry or stew and freeze it. All work great to keep the cooler chilled. Sometimes I take pizza dough, lots of veggie toppings and cook the pizza over our portable BBQ with a flat griddle and lid.
The day before you leave, make easy breakfasts, or serve overnight oats for a snack. I like to add oats, almond milk, flax/hemp/chai seeds plus berries to a mason jar. This way I can sleep in if the kids wake up starving!
I make mini dessert jars layering cake, whipped cream and berries. Another change or sweet addition to marshmallows. They travel well, assuming you have the storage space. Plus, you can reuse the jars for leftovers or mugs.
Use Up Food Waste
Increase the veggies and use up what’s in the fridge at the same time. A favourite dish for this is quiche. I use a store-bought crust and then add spinach, peppers, cherry tomatoes, broccoli or anything else I have laying around, to my milk and egg mixture. You can make a frittata if you prefer and add potatoes to either option.
Don’t forget soup! Is rain in the forecast? Soup is always a great way to pack in veggies and you can add barley or quinoa, too. You’ll use up lots of veggies that might otherwise go off while you’re away camping.
Don’t Forget the Salad!
I always pack a salad or two. Coleslaw may be the summer “go to,” but try quinoa recipes. I like quinoa with black beans, corn, peppers and cilantro. I dress it with a lime vinaigrette, pickled red onions with liquid smoke as a secret ingredient. Make a Greek version as well with cucumbers, feta, tomatoes and parsley or mint. Or try a chickpea version because all of these do well after they marinate for a day or two.
Leafy greens can also travel well in their store plastic tub or take your salad spinner full. Or wrap a head of greens in a damp paper towel and tuck it into a produce bag. It’ll stay fresh until you’re ready to use it and not wilt.
Stock Up at the Deli
I love to cook from scratch. You may not! Grab items at your favourite local deli. We tend to do a Mediterranean night and pick up spanakopita, falafel, hummus, etc. Look for samosas, too!
While fresh and frozen are awesome, don’t forget the canned goods. We always have sustainable tuna tins, cans of Greek dolmades or bags of Ramen noodles on hand. These can help when hunger strikes.