Monday, September 20, 2021
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Bringing Balance: Healthier Camping & Road Trips

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It’s summer!! School lunches are over and picnics are on! It’s easy to default to unhealthy food when vacation starts, but it definitely doesn’t have to be that way. Here are some easy ideas for healthier road trip &/or camping meals and snacks:

Individual instant oatmeal breakfasts: Pre-mix plain quick oats, cinnamon, ground flax, nuts and stevia or a little brown sugar in small glass containers or mason jars.  Add hot water, let sit, toss in some fruit, and serve.

Scrambled eggs/egg whites and veggies served in a half of a whole grain pita. (Crack your eggs/egg whites into a container before you go. You can freeze them and let them defrost while you travel. This takes away the worry of eggs breaking, or getting warm, and also allows you to pre-season them with spices & fresh herbs before you leave home!)

Pre-made fruit salad & plain greek yoghurt (freeze your fruit salad, add to yoghurt just before leaving, and it will keep your yoghurt cool but be thawed enough to eat when you’re ready!

wholy homemade tortillas

Whole grain wraps: Try my Wholy Homemade Tortillas stuffed with Smashed Chickpea Salad Homemade healthy muffins or granola bars

Hard boiled eggs (cook before you leave & store in cooler)

Pre-cut raw veggies and hummus (keep your dip in cooler)

vegtray

Trail mix – nuts, seeds, dried chopped fruit and whole grain, low-sugar cereal, maybe a few dark chocolate chips

Natural almond or peanut butter and rice cakes, whole grain pitas or rice crackers

Pre-made salads made from longer-lasting ingredients like quinoa, lentils, cabbage (coleslaw), brown rice or rice noodles in individual portions (keep in cooler)

grillfruit

Grilled fruit – pineapple, strawberries, watermelon, grapefruit – you can grill anything! Try brushing your fruit with olive oil & chopped fresh mint or basil before grilling: Can you say “yummo”?

Pita Pizzas in a cast-iron pan over the fire – small whole wheat pita, 2 tbsp natural jarred spaghetti sauce, chopped veggies and a little grated cheese

Loaded baked potatoes – wrap in foil and bake in or over fire, then top with salsa, greek yoghurt, black beans, chives, or chili

foildinner

Tinfoil dinners: onion, chicken pieces, carrots, potatoes, parsnips, sweet potato, etc tossed in a little olive oil, salt, pepper and garlic, wrapped in tinfoil and cooked in or over the fire. (You can put your chicken in a marinade in a baggie before you leave to add flavour).

Pre-made chili: Pack it still frozen & let it defrost as you are traveling, store in cooler after defrosted and reheat

Pre-formed, frozen turkey or other meat-based or veggie burgers – allow them to defrost then store in cooler until cooked – cook as soon after defrosting as possible.

Have a happy and healthy summer!

Wendy McCallum, LLB, RHN, is passionate about providing busy parents with the tools & support they need to feed their families wholesome food, so everyone can play, learn, and feel better!  She is a mother of two terrific nine-year old kids. For information and recipe ideas, visit her website or pick-up her cookbook

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