Healthy No-prep Camping Meal Plan

{Original post published September 8, 2021}

We recently went on a family camping trip- our first as a family of three, and our first with our new trailer! It was such a special little getaway- spending so much time outside, unplugged, in nature felt like a major reset. We went on lots of forest walks, dipped in all of the nearby lakes, had lots of naps, did lots of crossword puzzles and of course ate lots of yummy food!

I decided to document our meals, because I know camping always causes my clients some anxiety when it comes to sticking with their healthy eating. It can be tricky to maintain good habits when we’re outside of our normal environments! Especially with something like camping, when the “traditional” foods are so… lacking… in nutritional value. Hot dogs, hamburgers, sugary cereals, chips, smore’s… all the classics wind up making us feel sluggish and bloated. Not my idea of a good time.

Camping does present some challenges in terms of options, and certainly this is a time to reach for a few more shortcuts and easier options… nobody wants to be slaving away for hours over a camp stove. Keep it simple, stick to the basics, and don’t over-pack! My other goal with the meal planning this time was to not have to prep anything ahead of time. We hardly brought anything from our pantry, so I only made meals with what we picked up on our grocery run on the way to the campsite. With a little planning, it’s possible!

I hope this glimpse into our camping menu gives you some inspiration- it’s not entirely whole foods (there are certainly some convenience foods in the mix that I don’t usually purchase) but I think we struck a pretty good balance between easy and healthy. Feel free to copy my strategy for your next long weekend, and enjoy a *healthier* camping trip!

Long Weekend Camping Meal Plan

Day 1:

Lunch: On the road (Chopped Leaf? Freshii? We grabbed mediterranean veggie sandwiches from a coffee shop.)

Dinner: Annie’s organic boxed mac n’ cheese with shredded chicken* and peas (I forgot the peas! But I’d bring them next time to throw in at the end for some extra veggies. We ended up snacking on raw veg for this meal, too.)

Day 2:

Breakfast: Scrambled eggs, grilled sourdough bread and a side of fruit

Lunch: Bagged salad with leftover shredded chicken

Dinner: Organic chicken sausages and zucchini on the grill, with a side of raw veggies and dip

Day 3:

Breakfast: Oatmeal, fresh fruit, 1 tbsp almond butter + a splash of soy milk. You could also top this with some granola, or a mix of nuts and seeds. We bought some Terra Breads granola which was a treat!

Lunch: Canned split pea soup, grilled sourdough, side of raw veggies and dip

Dinner: Grilled salmon seasoned with lemon, salt and pepper, grilled asparagus, bagged kale salad and potatoes- boiled first, then finished on the grill or pan fried

Day 4:

Breakfast: Same as day 3.

Pack up + go home!

Grocery list:

Annie’s mac n cheese (can choose gluten-free, or with grass-fed cheese)
Sourdough bread (Enough for a side with 2 meals.)
Oatmeal (Enough for 2 meals.)
Chicken breast (Enough for 2 meals.)
Wild salmon
Eggs
Organic chicken sausages
Fruit- nectarines, strawberries, grapes, apples- anything you like will work! (Enough for a portion with 3 meals.)
Bagged salads (Enough for a main for one meal and a side for one meal.)
Zucchini
Asparagus
Potatoes
Lemon
Raw snacking veggies: bell peppers, cucumbers, baby carrots, celery, etc. (Enough for a side with 2 meals.)
Dip for veggies- hummus, ranch, guacamole, baba ganouj, etc
Frozen peas
Soy milk
Almond butter
Vegetarian soup- split pea, chilli, lentil, etc. (tetra pack or canned)
Butter (for toast/eggs/grilling bread)
Oil (if you like for grilling veggies)
Salt and pepper
Brown sugar, honey or maple syrup for oatmeal if you like it sweet

Kitchen equipment:

Camp stove
Grill
Frying pan
Pot
Chefs knife
Cutting board
Foil for grilling veggies (optional)
Spatula, serving spoon/ladle

Notes:

*Make shredded chicken ahead of time in the oven, or do it on the frying pan on the camp stove: season well, then cook on low with the lid on, adding a few tbsp of water to steam if necessary until cooked through.

*Depending on your storage/refrigeration situation, you may want to bring frozen meat and bring it out to thaw the morning you plan to cook it.

*Don’t forget snacks! I didn’t include any on the list, but extra fruit, trail mix, homemade granola, muffins, etc. to keep you going between meals is a great idea.

There you have it! Save this for the next time you venture out into the great outdoors- or even the next time you go anywhere for a long weekend and want to make sure you still eat veggies :) I’ll definitely be coming back to this menu next summer!