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Healthy Camping Recipes to Start Off the New Year
If you’re looking for a fresh start to the new year with a camping trip that doesn’t compromise on your health goals, you’ve come to the right place. We’ve gathered some delightfully nutritious and delicious recipes for you to enjoy under the stars.
Morning Oats
Morning oats make a great camping breakfast because they’re both lightweight and non-perishable, making them easy to transport and store. Moreover, they provide a high-energy, nutritious start to the day, essential for the physical activities often involved in camping.
Ingredients
- 1 cup of oats
- 1 cup of water or milk
- A pinch of salt
- 1 medium-sized banana
-
A handful of your favorite nuts (optional)
- A dash of cinnamon (optional)
Directions
- Pour a cup of oats into a pot.
- Add a cup of your preferred liquid, either water or milk, into the pot.
- Sprinkle a pinch of salt over the oats.
- Cook the mixture over a medium flame, stirring occasionally until the oats are creamy.
- Once your oats have reached your desired consistency, remove the pot from the heat.
- Slice a banana and sprinkle it over the oats for a natural sweetener.
- Optionally, you can add a handful of your favorite nuts for a crunchy texture and a dash of cinnamon for added flavor.
Honey Sriracha Chicken Bowls
Honey Sriracha Chicken Bowls are an excellent choice for camping meals due to their simplicity and easy preparation. Not only do they pack a flavorful punch with the sweet and spicy mix of honey and Sriracha, but the ingredients are also lightweight and portable, making them ideal for an outdoor adventure.
Ingredients
- 2 chicken breasts
- 1/4 cup of honey
- 1/4 cup of Sriracha
- 2 tablespoons of soy sauce
- 2 cloves of garlic, minced
- 1 cup of brown rice
- 2 cups of your preferred vegetables (broccoli, bell peppers, snow peas, etc.)
Directions
- In a bowl, combine the honey, Sriracha, soy sauce, and minced garlic to form a marinade.
- Place the chicken breasts in the marinade. Ensure the chicken is fully coated, then cover and refrigerate for at least 30 minutes.
- While the chicken is marinating, cook the brown rice according to the package instructions.
- After the rice is cooked, steam your chosen vegetables until they are tender.
- Grill the marinated chicken breasts on medium heat until fully cooked.
- Once the chicken is ready, slice it into bite-sized pieces.
- To assemble your bowl, put a serving of cooked rice at the bottom, add a layer of steamed vegetables, and top with the grilled chicken.
- Drizzle some of the remaining marinade over the chicken, if desired.
Tahini Chickpea Cucumber Salad
The Tahini Chickpea Cucumber Salad is an enticing fusion of flavors, offering a delightful culinary experience. The creamy tahini dressing complements the crisp cucumbers and hearty chickpeas perfectly, creating an irresistibly delicious dish that leaves a lasting impression on your palate.
Ingredients
- 1 can (15.5 ounces) of chickpeas, rinsed and drained
- 1 cucumber, diced
- 1 cup of cherry tomatoes, halved
- 1/4 cup of tahini
- 2 tablespoons of lemon juice
- 2 cloves of garlic, minced
- Salt and pepper to taste
Directions
- In a large bowl, combine the rinsed chickpeas, diced cucumber, and halved cherry tomatoes.
- In a separate bowl, mix together the tahini, lemon juice, and minced garlic until smooth. Season with salt and pepper as per your taste.
- Drizzle the tahini dressing over the chickpea mixture.
- Toss everything together until the ingredients are evenly coated with the dressing.
- Cover and refrigerate the salad for at least one hour before serving to allow the flavors to meld together.
- Serve your Tahini Chickpea Cucumber Salad chilled, perfect for a light lunch or as a refreshing side dish.
Foil Pesto Caprese Chicken
The Foil Pesto Caprese Chicken is a fantastic dish for camping due to its simplicity and minimal cleanup requirements. Being able to prepare it in foil packets allows for easy cooking over a campfire and the blend of pesto, chicken, and fresh vegetables provides a nutritious and delicious meal in the great outdoors.
Ingredients
- 4 boneless, skinless chicken breasts
- 4 large slices of ripe tomato
- 4 slices of mozzarella cheese
- 1/4 cup of pesto sauce
- Salt and pepper to taste
- 4 large pieces of foil
Directions
- Preheat your grill to medium heat.
- Lay out the 4 pieces of foil and place a chicken breast in the center of each.
- Season each chicken breast with salt and pepper to your liking.
- Place a slice of tomato and a slice of mozzarella cheese on top of each chicken breast.
- Spread a spoonful of pesto sauce on top of the tomato and cheese.
- Fold the foil around the chicken, tomato, cheese, and pesto, sealing the packet tightly.
- Place the foil packets on the grill and cook for about 25 minutes, or until the chicken is cooked through and the cheese is melted.
- Carefully open the foil packets (watch out for the steam!) and serve your Foil Pesto Caprese Chicken hot, ideally with a side of fresh salad or steamed vegetables. Enjoy this simple yet delicious meal!
Sweet Potato and Black Bean Chili
Making Sweet Potato and Black Bean Chili is as simple as gathering your ingredients, sautéing them together in a pot, and allowing the mixture to simmer until the flavors meld together perfectly. Delicious!
Ingredients
- 1 large sweet potato, peeled and diced
- 1 large onion, diced
- 1 bell pepper, diced
- 1 can of black beans, drained
- 1 can of diced tomatoes
- 2 teaspoons of chili powder
- 1 teaspoon of cumin
- 2 tablespoons of olive oil
- Salt and pepper to taste
Directions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion, sweet potato, and bell pepper to the pot, sautéing until they start to soften.
- Stir in the drained black beans, diced tomatoes, chili powder, and cumin.
- Let the mixture simmer on low heat for about 20 minutes, or until the flavors are well blended and the vegetables are fully cooked.
- Season with salt and pepper to your liking.
- Serve your Sweet Potato and Black Bean Chili hot, garnished with fresh cilantro or shredded cheddar if desired. Enjoy this hearty, nutritious meal!
Grilled Jerk Chicken Kebabs
Grilled Jerk Chicken Kebabs are the perfect campfire treat due to their ease of preparation, the rich, smoky flavors imparted by the open flame, and their portable nature that makes them ideal for outdoor dining.
Ingredients
- 500g chicken breast, cut into cubes
- 3 tablespoons of jerk seasoning
- 1 large bell pepper, cut into squares
- 1 large onion, cut into squares
- 1 cup of fresh pineapple, cut into squares
- 2 tablespoons of olive oil
- Salt and pepper to taste
Directions
- In a bowl, combine the cubed chicken breasts with jerk seasoning. Mix well until all pieces are coated. Allow to marinate for at least one hour.
- Preheat your grill to medium heat.
- Thread the marinated chicken, bell pepper, onion, and pineapple onto skewers. Alternate between each ingredient.
- Lightly brush each skewer with olive oil to prevent sticking to the grill.
- Grill the kebabs for approximately 10-15 minutes, or until the chicken is thoroughly cooked. Turn them occasionally for even cooking.
- Season with salt and pepper to your liking.
- Serve your Grilled Jerk Chicken Kebabs hot, ideally with a side of fresh salad or grilled vegetables
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