Taking the Little Guy out for some fresh air does the body good. Keep yourself full and energized with these three healthy camping recipes.
Gluten Free Protein Pancakes
¼ cup coconut flour
1 tablespoon ground flaxseed
1 egg
3 egg whites
¼ cup almond milk
½ teaspoon baking soda
Combine the coconut flour, flaxseed, eggs, almond milk and baking soda in a food processor or blender. Set the stovetop in your Little Guy to medium heat and place a greased pan on top. Once the pan is warm, pour the batter into the pan making sure it spreads out into a circular shape (if you want to add fruit to the batter do it now). Once the pancake is cooked on both sides, breakfast is served.
Camping Tip: Make the pancake batter ahead of time and store it in a clean ketchup bottle for easy handling.
Salad in a Jar
Dressing:
½ cup Balsamic vinegar
1 tablespoon Sugar
2 teaspoons Dijon Mustard
½ lemon, juiced
2 cloves garlic, minced
½ cup extra virgin olive oil
salt & pepper to taste
Salad:
baby spinach
cherry tomatoes
chickpeas
¼ cup quinoa (cooked)
artichoke hearts
carrots (diced)
cheese
Using a mason jar, combine the balsamic vinegar, sugar, Dijon Mustard, lemon juice and garlic. Place the cap on the mason jar, cover it with a square of plastic wrap and screw on the ring. Shake what your momma gave you until all the ingredients in the jar are combined. Stir in the extra virgin olive oil and add salt and pepper to taste.
In a clean mason jar layer in all the salad fixings and add dressing. When you’re ready to enjoy your salad just shake, uncap and enjoy.
Turkey Chili with Quinoa
1 cup quinoa
½ cup water
1 lb ground turkey
1 medium sweet onion, chopped
1 medium sweet red pepper, chopped
4 garlic cloves, minced
1 tablespoon ground cumin
1 tablespoon chili powder
½ teaspoon ground cinnamon
2 (15 oz. ) cans of black beans, drained
1 can (28 oz.) crushed tomatoes
1 medium zucchini, chopped
1 chipotle pepper in adobo sauce, chopped
1 tablespoon adobo sauce
1 bay leaf
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon pepper
1 cup frozen corn, thawed
¼ cup fresh cilantro, minced
Cook the quinoa per packaged instructions.
Coat a large sauce pan with cooking spray and cook the turkey, red peppers, garlic and onion over medium heat until the meat isn’t pink and the veggies are tender. Drain the pan then stir in the chili powder, cinnamon and cumin, cook for two more minutes.
Dump in the black beans, zucchini, chipotle pepper, tomatoes, adobo sauce, oregano, bay leaf, salt, pepper and ½ cup water. Bring to a boil. Reduce heat, cover and let simmer for 30 minutes. Stir in the quinoa and corn until they are heated through. Pick out the bay leaves and stir in the cilantro.
Camping Tip: Make the chili at home and store it in a sealable freezer bag. Place the chili in the freezer making sure it lies flat. Chili packs will keep the other items in your cooler cool and help preserve the chili.
What are some of your favorite healthy camping recipes?