Nature provides numerous fresh foods for quick bites while in the great outdoors: raw fruits and vegetables are the healthiest options for camp-friendly snacks and side dishes. For larger meals with perishable meat or dairy products, the key is cooking them in advance and leaving them in a cooler with plenty of ice until you're ready to eat. When you're famished after a full day of hiking or swimming, simply reheat the dishes in a fireproof pot or foil over a camp stove or fire. Remember to practice safe handling, especially outdoors: the U.S.Department of Agriculture or USDA's basic food safety rule urges campers to "keep cold foods cold and hot foods hot" to prevent food-borne illnesses.
Fruit
Whole apples, pears, bananas, grapes and stone fruits like peaches, plums and apricots make healthy choices for camp grub. Convenient to bite while hiking, or delicious when fire-roasted on a skewer, fruit imparts the essential vitamins, minerals, fiber and natural sugars campers need for strenuous outdoor activity. Dried fruit contains the same health benefits as fresh and never needs chilling. To save water later, wash fresh whole fruit thoroughly before embarking on your trip.
Vegetables
What would healthy camping be without pre-cut carrot and celery sticks? Pack a small bag of veggie sticks for the trail or eat with hummus for a protein-rich pit stop. Broccoli and cauliflower florets, sugar snap peas, cherry tomatoes and green or red pepper spears serve the same function. Like fresh fruit, veggies don't require refrigeration, but they may spoil faster in warm weather without it.
Meat and Fish
While not technically ready to eat in their raw state, meats make quick meals after being pre-cooked and chilled. Before setting out for the campground, whip up a stack of individual ground beef hamburgers and separate the patties with wax paper. Chill thoroughly until the grill is hot, then simply heat for a few minutes until done. Seasoned cooked chicken, whether roasted, baked or boiled, can form the centerpiece of a picnic lunch or the filling for flour tortillas. Be sure to keep all meat on ice--at 40 degrees Fahrenheit or colder--to prevent bacteria from spoiling the food.
Dairy
Calcium-rich cheese seems made for camping: when sliced thin, it tops burgers and sandwiches; when cubed it accompanies crackers or fruit. Cut up wedges of cheddar, Swiss or gouda and pack the slices in ziptop bags for the cooler, or just bring along individually wrapped slices of American cheese. Six- or eight-ounce cups of low-fat fruit-flavored yogurt, each offering protein and calcium, make refreshingly cold snacks on a hot day.
Other Snacks
Individually wrapped homemade muffins form a convenient, prep-free breakfast. Pack bags of crackers, healthy granola bars, low-fat cookies or mixed nuts for energy while backpacking. Store-prepared hummus, dips and spreads liven up veggie sticks and sandwiches. Don't forget the graham crackers, marshmallows and chocolate bars for s'mores.
Member Comments