Going Camping This Summer? Bookmark These Easy, Healthy Recipes You Can Make Over A Fire

If you’ve ever gone camping and found yourself wondering how the heck to eat healthy when everyone else is roasting s’mores and decidedly not grass-fed hot dogs over the fire, you’re not alone. It’s a tricky problem, and Laura Bashar has stepped up to solve it. In The Camp & Cabin Cookbook, she makes it easy not only to cook over a fire but to utilize it for even more delicious food than you could make in a home kitchen. Bookmark these three delicious recipes for your next forest adventure.   

For those of you who love their bowl of oatmeal in the morning, you will love this breakfast quinoa bowl. Because quinoa is a seed and not a grain, it is gluten-free, as well as high in protein and fiber. This small breakfast bowl will keep you going all morning. Instead of cooking the quinoa in water or regular milk, I chose to use coconut milk. It is creamy and just mildly sweet, so you do not need to add any sugar. You can find rosewater at Middle Eastern markets. If you can’t find rosewater, substitute with vanilla or omit altogether. For more smokiness, top with grilled fruit.

You Need: A Fire-Safe Pot on Grill

Serves 2

Lazy mornings and a large stack of steamy pancakes are a match made in heaven. Whether you have a big hike planned or fishing on the lake, these protein-packed pancakes will fill you up and give you plenty of energy.

You Need: A Skillet

Makes twelve 3-inch pancakes

If you find yourself overflowing with sweet garden tomatoes, you are always looking for new ways to showcase them. These stuffed tomatoes originate from Provence, France. The roots of Provençal cuisine are fresh vegetables, herbs, and extra-virgin olive oil. Although these tomatoes may seem like a very simple recipe using simple ingredients, the dish is full of flavor. This versatile recipe can be baked in a Dutch oven, in a skillet, or wrapped in foil and cooked over coals.

You Need: A Dutch Oven, Skillet, or Foil

Serves 8

ALTERNATIVE COOKING METHODS: You can also make these by wrapping each stuffed tomato in a sheet of heavy-duty aluminum foil. Place this foil package in a campfire ring, surrounded by ash and hot coals, and cook for approximately 20 minutes. To prepare at home, place stuffed tomatoes on a lightly oiled baking sheet and bake at 375°F for 20 to 25 minutes or until breadcrumbs are lightly brown.