3 Head-turning Camp Meals

By Pam Wright

Do you recall a favorite camp meal? Maybe? Are you still eating chili and oatmeal? Mix it up! Create new food memories on your next adventure!

We’re sharing three of our favorite head-turning camp recipes that are pretty easy to make. Plus, they’re healthy, hearty and full of texture. After a long day on the trail, fill your body with amazing, nourishing food!

Psst … we’ll share sources on how to use a dehydrator or oven when preparing your ingredients.

Spiced Sweet Potato + Spinach Tacos

2 hearty servings (adapted from Feast by Firelight) vegetarian, gluten free

These tacos are packed with the flavors of India! We like to eat these tacos during the first few days of our trip for freshness and flavor.

At Home

• 1 bag of frozen cubed sweet potatoes, or dehydrate your own cubes. Frozen works best on shoulder-season trips or cooler temps.

• 1/2 tbsp garlic powder, 1/2 tsp crushed coriander seeds, 1 tbsp cumin, 1 tsp garam masala, 1/2 tsp salt and 1/2 tsp black pepper, mix together and place in zip-top bag

• 1/2 red onion, chopped fresh or dehydrated

• 4c fresh spinach or shredded kale. Fresh spinach is best on shoulder-season trips and lasts for up to 5 days.

• 8 small corn tortillas (double layer for strength), leave in bag

• Foil sheet for warming tortillas

Toppings

• 4 oz herbed goat cheese

• 1/4c pepitas in small baggie

• 1/2c fresh or 2 tbsp dried cilantro in small baggie

• 1/2c dehydrated salsa or your fave rehydrated salsa

• 1/4c coconut oil packed in reusable plastic container

• 4 hot sauce packets

In Camp

• Rehydrate sweet potatoes and onions together in 1/2 – 1 cup warm water for up to 25 minutes. Otherwise, rehydrate red onions in 1/4 cup water for 15 minutes; drain excess liquid.

• Heat coconut oil in large pan until melted.

• Add spice mixture until aromatic, 1 minute.

• Add sweet potato and onion mixture. Stir to coat, 2 – 3 minutes.

• Add spinach or kale and stir until wilted, 3 minutes.

• Warm tacos over campfire grate in foil 5 – 10 minutes.

• Remove from heat and load doubled-up taco shells with mixture and serve with crumbled goat cheese, pepitas, cilantro, salsa and hot sauce.

Wild Rice Porridge

2 hearty servings | vegan, dairy free

Inspired by Indigenous foods of Minnesota, this warm, tummy-filling breakfast is healthy and rich in flavor! It’s our fave breakfast meal.

AT HOME

• 1.5c wild rice, cooked and dehydrated (pre-cooked packages of store-bought wild rice work fine too)

• 2c powdered coconut milk packed in small baggie

• Package toppings as directed below

TOPPINGS

• 1/2c mixed dried fruit (chopped mango, blueberries, cranberries in baggie)

• 1/4c super seeds (optional or use chopped pecans or almonds in baggie)

• 3 tbsp maple sugar, placed in small baggie

IN CAMP

• Rehydrate wild rice with 2 cups of water for up to 1 hour. Warm water will help rehydrate rice faster. Drain excess water.

• Mix coconut milk powder with 2 cups of water (shake up in widemouth bottle) and use cold or warm mixture in pot over a stove.

• Scoop about a half-cup of wild rice and pour about a half-cup coconut milk in mug. Add toppings and chill!

Heartiest Shepherd’s Pie

2 hearty servings

Comforting campfire food at its best! We love this version of homemade shepherd’s pie after a long day canoeing on the water.

AT HOME

• 1/2 pound of ground beef, cooked and dehydrated. Place in plastic bag with desiccant packet.

• 1 beef bouillon cube

• 1 package of instant garlic mashed potatoes

• 1/2c dehydrated vegetables packed in small baggie

• 1.5c tomato sauce, dehydrated and made into powder

• Salt and pepper to taste

TOPPINGS

• Small handful of dried or fresh chives in small baggie

IN CAMP

• Rehydrate and heat ground beef, beef bouillon cube, mixed vegetables and powdered tomato sauce together in 2 – 3 cups of boiling water over stove for 15 – 20 minutes. Add more water if necessary.

• Cook mashed potatoes in another pot according to directions.

• Top potatoes with beef mixture and chives, then eat!

Tips and Tricks for Easy Camp Cooking

• Prepare as much as you can at home before you leave.

• Use reusable or ziplock style bags for parcelling out ingredients.

• Use reusable containers for liquid ingredients or ingredients you don’t want compacted.

• Pack all meal ingredients together and label.

• Print and pack in-camp directions, place inside of individual meal bag or save as a photo on your phone.

• Many foods can be dehydrated in an oven and it’s easy to do.

• Pack a few sheets of foil to warm foods, like tortillas, over the fire.

• Carry a container of mixed salt and pepper.

• Organize your meals in bags by type — breakfast, lunch, dinner and snacks/beverages.

• Pack your first day’s meal on top of your bag for quick access.

• Include ingredients that are lightweight and hold up well over numerous days, such as herbs (e.g., cilantro, parsley) spinach and kale. They brighten all meals!

• Bring ingredients that add texture such as sliced or chopped nuts, seeds, dried fruit and shredded hard cheeses.

• Pack great toppings that are light but pack a punch of flavor. Some of our fave’s are lime or lemon packets (use as you would fresh limes/lemons), honey, soy sauce, jam, mayo, mustard and relish, just to name a few.

• After your adventure, wash and reuse your plastic bags and save them for another trip or recycle at your local Target store.

• Disclaimer: As always, prepare foods according to packaged directions. Dehydrating meals properly carries some risk. It’s your responsibility to research best practices for dehydrating foods and packaging them for best preservation and freshness. While we’ve done our best to recommend safe food preparation and cooking, there may be errors in our recommendations. Eat at your own risk.