Campsite Meals

Cooking in the woods means you sometimes have to get....creative. Meal prep and packing light is key. Always remember to pick up after yourself and never leave food or scents out in the open for wildlife.

The best part of campsite cooking is enjoying the meal. Lay out a big tan wool blanket and enjoy a picnic in the woods. Lounging under the stars with some hot cocoa? We love wrapping up in the gray wool blanket. It's easy to clean and easily repels dirt. Below are some campsite favorites. Enjoy!


Campfire French Toast


1 loaf of bread of choice

1 500 ml carton of liquid eggs

¼ cup sliced almonds

1 500 g container of fresh organic strawberries

Coconut sugar

Pure maple syrup


Wash strawberries, dice half of the container and slice the other half. Slice the loaf of bread, but not all the way through. Wrap the loaf in parchment paper, then loosely in foil so the bread slices fall slightly open. Sprinkle the diced strawberries over the loaf, taking care to sprinkle some between slices; set aside the sliced strawberries for afterward. Sprinkle the sliced almonds in the same way as the diced strawberries over the loaf. Wrap the foil and parchment paper tighter around the loaf of bread. Pour 1 carton of eggs evenly over the entire loaf of bread before wrapping tightly with a top piece of foil to ensure no leaks.

Place over the campfire or grill on low to medium heat for approximately 35-40 minutes, moving around occasionally to cook evenly. If the bread looks soggy still, cook slightly longer.

Remove from heat and let sit for 10 mins before serving with coconut sugar, syrup, and sliced strawberries.

Campfire Breakfast Burritos


½ tbsp olive oil

1 cup frozen hash browns

8 oz cooked breakfast meat (ham, chicken, sausage, steak), diced

12 eggs

1 tbsp taco seasoning

1 (4.5 oz) carton green chilis

2 cups (8 oz) shredded cheddar cheese

¼ cup chopped cilantro

8 (12-inch) flour tortillas


Heat the olive oil in a large skillet. Add the hash browns and cook for 1 minute, stirring continuously. Add in the diced meat. Continue to cook, stirring occasionally, until the hash browns and ham have both browned, about 8-10 minutes.

Meanwhile, in a large bowl, lightly whisk the eggs. Whisk in the taco seasoning. When the hash browns and ham have browned, pour the eggs into the skillet. Cook, stirring frequently until the eggs have set. Stir in the green chiles, cheese, and cilantro.

Warm the tortillas. Put ⅛ of the egg mixture down the center of each tortilla. Roll up like a burrito and wrap tightly in foil. Store in a ziplock bag in the refrigerator or in a cooler.

When ready to cook, place wrapped burritos in hot coals next to fire. Let the burritos sit in the coals, turning once until heated through, about 10-15 minutes. The time will depend on how hot your fire is.

Biscuit Sandwiches


2 cups flour

3 tsp baking powder

1 tbsp sugar

1 tsp salt

6 tbsp dry milk powder

2 tsp black pepper

4 tbsp olive oil

1/2 cup shredded cheddar cheese

1 cup water

12  chicken apple sausages

12 free range chicken eggs 


In a medium bowl, whisk together flour, baking powder, sugar, salt, dry milk powder, black pepper and olive oil until well incorporated.To mix the biscuits, pour dry mix into a medium-sized bowl and add 1/2 cup of water. Slowly add the remaining 1/2 cup of water 1 tablespoon at a time until the biscuit mix is thick batter. Stir in cheddar cheese. Set cast iron pan over medium heat and add oil to coat. Scoop biscuit mix by the scant 1/4 cup onto pan. Allow to cook until first side is golden brown and flip once. Cook until biscuits are fluffy and cooked through.

Add chicken apple sausage to a cold cast iron skillet and then set it over medium high heat. Cook until sausages are golden brown and cooked through, flipping once. Remove and set aside.

Cook eggs in cast iron skillet until desired doneness. Split biscuits in half and top with sausage and egg. Add hot sauce if desired and place other half of biscuit on top.

Bacon Skewers

The secret to getting your bacon evenly crispy is to weave each strip onto a skewer, leaving a gap between weaves. Then, continue weaving more strips on the skewer, leaving a few inches empty at the end. 

Rotate the skewers every 5 or so minutes to ensure even cooking and browning. You might get a few flare-ups…that’s just due to a bacon grease. If it gets too out-of-hand, have a squirt bottle with water nearby to put out the hot spots.


Shrimp Skewers

Mix a bag of frozen wild-caught shrimp with 2 tbsp of lemon juice, 1/4 cup diced butter, and about 2 tbsp of diced garlic.  

Pre-cut your favorite grilled veggies. Some good ones to try include eggplant, bell peppers, mushrooms, and summer squash. Grill shrimp until they are pink on both sides. Add to skewers and grill over flame.

Pan Bagnat with Fennel


½ fennel bulb, very thinly sliced

½ cup mixed pitted olives, chopped

¼ cup olive oil

3 tbsp white wine vinegar

2 tbsp chopped drained capers

½ tsp crushed red pepper flakes

Himalayan salt and freshly ground black pepper

1 Persian or ¼ English cucumber, thinly sliced

2 6.7-ounce cans olive oil–packed tuna, drained

Himalayan salt and freshly ground black pepper

1 12-inch-long ciabatta loaf, halved lengthwise

3 hard-boiled large eggs, peeled, sliced

2 cups arugula


Toss fennel, olives, oil, vinegar, capers, and red pepper flakes in an airtight container or resealable plastic bag; season with salt and pepper. (Fennel-olive mixture can be made 2 days ahead. Cover and chill.)

Toss fennel-olive mixture with cucumber and tuna in a medium bowl; season with salt and pepper. Let sit for about 10 minutes, while tossing occasionally.

Scoop out the inside from top half of bread; discard (or save for a snack!). Layer bottom half of bread with tuna mixture, then top with eggs and arugula. Close up sandwich.

Place a large heavy skillet or pot on top of sandwich to weigh down and let sit at room temperature, turning once, until evenly pressed, about 2 hours (if storing in a cooler while you hike, wrap it up tightly in plastic wrap before you press it).

Slice pan bagnat into wedges just before serving.

Black Rice Salad with Radishes and Ricotta Salata 

Before leaving for your camping trip, prepare the rice and pack the vinaigrette in a little jar on the side. Vinaigrette can be prepared and chilled three days ahead.



¼ cup olive oil

2 tbsp red wine vinegar

Himalayan salt and freshly ground black pepper


1 cup black rice

Himalayan salt

2 cups mixed radishes, sliced, quartered

Freshly ground black pepper

2 ounces ricotta salata, thinly sliced

¼ cup chopped unsalted, roasted almonds

¼ cup chopped fresh dill

2 tbsp chopped fresh chives


Combine rice and 1¾ cup water in a medium saucepan; season with salt. Bring to a boil on stove over high. Reduce heat, cover saucepan, and simmer until rice is tender and liquid is absorbed, 45–50 minutes. Remove from heat, fluff rice, and let sit, covered, 10 minutes. Let cool. Just before serving, toss rice and radishes with dressing in a large bowl; season with salt and pepper. Add ricotta salata, almonds, dill, and chives and toss.

Smoked Salmon Chowder

2 tbsp butter 

1 tbsp olive oil 

1 cup chopped onion 

2 cloves garlic, chopped 

1/2 cup chopped celery 

1/2 cup all-purpose flour 

6 cups chicken broth or vegetable broth 

1 pound potatoes - peeled and cubed

1 tsp dried dill weed 

1 tsp dried tarragon 

1 tsp dried thyme 

1/2 tsp paprika 

8 ounces smoked salmon, cut into 1/2 inch pieces 

1/4 cup white wine 

1 tbsp fresh lemon juice 

1/4 teaspoon hot sauce

1 tsp salt 

1 tsp scallions

1 tsp fresh-ground black pepper 

1 cup of half and half

In a large stockpot over medium-high heat, combine the butter, olive oil, onion, garlic, and celery. Cook 8 to 10 minutes, or until the onions are transparent. Sprinkle flour over the mixture and stir well to make a dry roux. Gradually add the chicken broth and stir until slightly thickened. Stir in the potatoes, dill, tarragon, thyme, and paprika. Reduce heat to medium, cover, and simmer for 15 minutes.

Stir in the salmon, wine, lemon juice, hot sauce, salt, and pepper. Simmer over low heat, uncovered for 10 minutes.

Mix in the half-and-half and continue to simmer for 30 minutes, stirring occasionally. Do not let the chowder boil after adding the half-and-half. Top with scallions. Serve hot and with a warm baguette.


Hot Stone Pots

A campsite favorite. Making a hearty and flavorful bowl of Korean steak cooked over an open flame is the perfect treat to come back to after a long hike in the woods. This savory meal requires very little prep. The best part? You can experiment and make it as creative as you want. Add different veggies and meat, depending on your preference. 

Steak Marinade Preparation

¼ cup of brown sugar

2 tbsp of sesame oil

½ cup of soy sauce

2 shallots, sliced

3 cloves of garlic, minced

1 tbsp of toasted sesame seeds

1 tsp of Himalayan salt

1 tbsp of freshly cracked black pepper

1 pound of premium cut, grass-fed steak

Not into red meat? Try substituting chicken or seared ahi seasoned with salt + pepper.


Bowl Preparation

3 cups of steamed jasmine rice

1 bunch of broccolini, tough stems removed and grilled, spinach, shaved carrot, and mushrooms

1 handful of bean sprouts, served raw

1 handful of seaweed salad

4 eggs

olive oil, for grilling toppings

salt and pepper, for grilling toppings


The night before

Cook the rice and, once cooled, store in an airtight container in your camp cooler or refrigerator. Combine the brown sugar, sesame oil, soy sauce, shallots, garlic, sesame seeds, salt and pepper in a large re-sealable container or a sturdy zip-top plastic bag, making sure ingredients are well mixed. Add the steak and chill for 12 to 24 hours, either in the refrigerator or in your camp cooler. Slice all vegetable toppings and seal in zip-top plastic bags or small containers.

Time to cook

Place grill grate over fire, making sure there is both a high and low heat side of the grate. Low heat will be your safe space if your meat or veggies start to cook too quickly. Remove the steak from the marinade and pat dry with paper towels. Place directly over the flames on the grate and cook to desired doneness. Depending on how high your flame is, 2-3 minutes on each side will result in a juicy medium-rare flavor.

While meat is cooking, place cast iron bowls on a high open flame, ensuring heat is equally distributed throughout the bowl. Do not touch the bowls with your bare hands, as they will be very hot. Place steamed jasmine rice into the bowl and add veggies and meat. The rice will begin to cook, causing it to become crunchy and flavorful. Mix all ingredients together and add soy sauce, ginger, fried egg, and salt/pepper for taste. 

Chicken Enchilada Nacho Bowls

Chicken and Sauce Preparation

1 medium onion, cut into half-moons

1 tbsp olive oil

1 carton (10 oz.) enchilada sauce

1 cup canned crushed tomatoes

1 carton (15 oz.) reduced-sodium black beans, drained and rinsed

1 tsp dried Mexican oregano spice

1 chipotle chile, minced

1 tbsp packed light brown sugar

2 cups shredded free-range rotisserie chicken


Nachos Preparation

8 ounces tortilla chips, coarsely crushed

1 1/4 cups shredded cheddar cheese

2 cups shredded lettuce

1/2 cup cilantro sprigs

Lime wedges and hot sauce



Make sauce: Sauté onion in oil in a large frying pan over medium-high heat until softened, about 7 minutes. Add enchilada sauce, tomatoes, beans, oregano, chile, and sugar and cook, stirring occasionally, until hot and slightly reduced, 4 minutes. Stir in chicken and cook until it's hot, about 4 minutes.

Assemble nachos: Divide chips among bowls, top with chicken mixture, cheese, lettuce, and cilantro. Serve with lime wedges and hot sauce.

Chicken and White Bean Chili 


2 lbs of chicken breast chunks

1 carton northern beans, undrained

1 carton cannelloni beans, drained

4 cups organic chicken broth

1 cup finely chopped onion

2 tsp minced garlic

1 bunch cilantro (leaves only), chopped

2 tsp cumin

2 tsp oregano

1/2 tsp cayenne

1 cup sour cream

3 cup shredded monterey jack cheese


Brown the onion and garlic in a large pot or dutch oven.

Add all ingredients except the sour cream and cheese.

Simmer 30 minutes. 

Add sour cream and cheese.

Heat until cheese completely melts.

Dutch Oven Lasagna


2 lbs of grass-fed ground beef, browned and drained

23 oz jar of your favorite red marinara sauce

3 cups shredded mozzarella cheese

2 cups ricotta cheese 

1/2 cup grated parmesan cheese

2 free range eggs

1 tbsp Italian seasoning (or 1/2 tbsp each of dried basil & oregano)

14 oz jar of artichoke hearts, drained and quartered

1 cup water

8 oz sliced fresh mushrooms

2 cups fresh spinach

About 15 lasagna noodles


Start about 24 pieces of charcoal in a charcoal starter. In about 10 minutes, they’ll be ready to cook with.

Combine 2 cups mozzarella, ricotta, parmesan, eggs and seasoning. Set aside. Combine ground beef and spaghetti sauce. Set aside.

Layer the bottom of a dutch oven with lasagna noodles. Spread about one-fourth of the meat/sauce mixture over noodles. Spread about one-third of the cheese mixture over meat. Top with a handful of mushrooms, spinach and artichoke hearts. Repeat until you have three full layers. Finish the top layer with remaining meat/sauce mixture, spinach. Season with additional Italian seasoning, if desired. Pour water around the outer edge of the assembled lasagna.

Place lid on dutch oven. Disperse 12 charcoal briquettes beneath the vessel. Scatter another 12 briquettes on the lid. Bake for about 45 minutes. Top with remaining cup of mozzarella and bake for another 15 minutes.


Campfire Breadsticks 

Wrap homemade or store-bought bread dough around a stick and rest lightly above the flame to make your own breadsticks.

Grilled Brussel Sprouts with Whole Grain Mustard 


1 pound of brussels sprouts

2 tbsp whole grain mustard

2 tbsp olive oil

Salt & pepper, to taste

Bamboo skewers

Grill pan


Bring a large pot of water to a boil. Blanch the sprouts for 3-4 minutes. Remove sprouts from the boiling water and rinse with cold water.

Remove sprouts from cold water and pat dry. Trim the bottom stems of the sprouts, and remove the outer leaves. Mix together the mustard, olive oil, salt, and pepper. In a small bowl, toss the brussels sprouts in the mustard sauce. Allow marinating for 30 minutes.

Once sprouts have marinated, prepare them for grilling. Skewer sprouts, placing 3-4 sprouts on each skewer. (Note: Since the sprouts aren’t cooked all the way through yet, they may be a bit tough to skewer. You can also place the sprouts directly on the grill without a skewer, if they are large enough to not slip through the grill grate.)

When the grill is hot, place the skewered sprouts on the grill. Grill for 3-5 minutes on each side, or until the sprouts are nicely charred on all sides. When ready, remove the sprouts from the grill and toss with a bit more mustard sauce.

Campfire Loaded Potatoes 


6 red potatoes sliced ¼” thick

½ cup shredded cheddar cheese

2 tbsp bacon bits

2 tbsp diced green onion

2 tsp butter

Himalayan salt

Sour cream (optional)



Place all ingredients onto a large piece of tinfoil.

Wrap securely with foil and place onto the cooking surface.

Cook for 45 minutes on medium heat.

Top with salt and sour cream as desired.


Campfire Spinach Dip 


1 cup sour cream

1 package cream cheese, softened

3/4 cup shredded parmesan cheese

3/4 cup chopped, frozen spinach, drained

Optional: vegetable soup mix, bacon, garlic, mozzarella cheese, green onions, artichoke hearts etc


Mix all of the ingredients together in a container that can easily be packed to take camping. The flavors especially blend well together when combined and allowed to rest in the refrigerator for four to six hours.

Create a tin foil pocket by layering two pieces of aluminum foil and placing the dip mixture in the center.  A few layers of foil will help to protect the dip from burning and the pocket from tearing open.

Roll up the ends of the foil and bake in the campfire (near the hot coals but not in the fire) for 20-25 minutes or until warm and bubbly. Carefully unwrap and serve with a warmed sliced baguette.


Banana Boats 


Put a banana on a sheet of heavy-duty aluminum foil. Slice it down the center so that it resembles a V-shaped boat. Pack the inside with mini marshmallows and chocolate chips. Wrap the stuffed banana with tin foil and put on the coals of a campfire. Wait for about 7-10 minutes, checking frequently. Remove from coals. Open foil and dig into the gooey deliciousness.


We all know the traditional s’mores. But what about spicing it up a bit?
Some ideas for you to consider…

…Try adding fresh fruit or coconut shavings for flavor

…Replace the graham crackers with either chocolate chip or mint Oreo cookies

…For a salty touch, replace the graham crackers with pretzels 

…Spread a layer of peanut butter onto the graham cracker

…Use lemon curd instead of chocolate

…Add a peppermint patty in the middle

…Smash up graham cracker, chocolate, and melted marshmallow and mix it with some popcorn



S'mores Hot Cocoa 

As you are boiling up some water for your hot chocolate, roast 2 marshmallows until they are warm gooey. Mix your hot chocolate together and put those 2 marshmallows right into it. Stir this for a little bit. The marshmallows will melt in the heat but it will also mix the sweetened, almost burned flavors into your cup while making it a bit thicker.

Orange Cream Hot Cocoa 

You can either mix this at home and bring it along or you can just do it at the campsite. All you need is your regular hot chocolate mix, instant vanilla pudding, and instant orange pudding. Add a tablespoon of the vanilla pudding mix and a teaspoon of the orange pudding mix to your serving of hot cocoa mix. Once mixed, you’ll have a warm drink that is tasty and creamy, with just a hint of orange.

Mocha Hot Cocoa

This is a perfect hot chocolate drink to begin the day. Take your favorite milk hot chocolate recipe and add one serving on instant coffee, 1 teaspoon powdered milk, and 1 teaspoon vanilla instant pudding per serving. Make as much as you want and bring it to the campsite. Once boiled, just add 8 fluid ounces of boiling water to a serving and mix. This morning kick will wake you right up.

Double Mint Hot Cocoa

Prepare your favorite hot chocolate as normal. As you mix, add one peppermint patty, then stir this with a candy cane. The peppermint patty mixes and dissolves deep into the hot chocolate and gives a clean mint flavor while the candy cane gives it the sweetness to balance it out. 

Spicy Hot Cocoa 

Heat from cayenne peppers heightens the flavors deep within chocolate. At home, take your favorite instant hot chocolate mix and add 1 teaspoon powdered milk, a pinch of salt, and a pinch of cayenne pepper. Bring this to the campsite and fire up your camping stove. It may not seem like much, but these ingredients will take your hot chocolate mix and amplify it to the next level. Add 8 ounces of boiling water to the mix and stir well.