I recently spent a long weekend at the Timber Outdoor Music Festival - 4 days and 3 nights of camping, swimming, listening to great music, and, of course, eating. Thanks to the great food carts at Timber (here's looking at you, Pel Meni and Athena's), I wasn't going to starve - there were a few vegan options and plenty of delicious beer to fill my belly. Still, I've been eating nutritarian-style long enough to know that I need to plan ahead if I'm going to eat well on vacation--especially a vacation spent outside.
I thought I'd share some particularly successful dishes--take them along on your next camping trip!
Recipe here, adapted from Martha Stewart Living. I tripled the zucchini and scallions for more nutritional punch, and replaced the pistachios with sunflower seeds. I skipped the olive oil altogether and didn't miss it for a minute.
Prep at home: I made the entire recipe, allowed it to cool in a bowl in the fridge, then packed the whole thing into a gallon-sized freezer bag. Popped it in the cooler and shared it at camp in bowls (and occasionally snacked out of the bag).
Ingredients: 2-3 lbs tiny potatoes - any color. Salt, pepper, garlic powder. Oil if your campsite pan isn't non-stick.
Prep at home: Place tiny potatoes into a large pot and cover with cold water to about 1" above potatoes. Bring to a boil and allow to cook until just barely tender - about 10 minutes, depending on how tiny your potatoes are. I drained my potatoes, allowed them to cool, and placed in a gallon freezer bag. using tiny potatoes rather than diced larger potatoes keeps them from getting mushy and turning colors before you eat them. The bag lived in the cooler, and I just grabbed a few every morning, chopped them cooked them in the pan (with oil) on the camp stove, and seasoned liberally. Delicious!
Ingredients: Avocados. No recipe here--just bring them camping! You can quickly mash and mix with spices for guacamole, or mash them on a bagel for a quick breakfast. Throw them in your bag when you head to the main stage in case the carts are out of healthful food. They hold up well and they're delicious right out of the skin.
Prep at home: Wrap ripe avocados in towels (cloth or paper) before placing them in a freezer bag and into the cooler. The towel will keep your cooler ice from freezing part of the avocado, and it helps to place avocados in the cooler so they don't actually touch the ice. Keep unripe avocados in your dry food bag and they'll be ready sometime during your trip!
Recipe here, adapted from Happy Herbivore. This is my go-to basic scramble recipe--easy because you can adjust the ingredients to your liking and it turns out great every time!
Prep at home: Instead of following the recipe, put all the ingredients into a gallon freezer bag and mash them together with your hands. Keep the bag in your cooler until you're ready to feast. Saute with a touch of oil on your camp stove until the excess liquid cooks off and serve alongside your tiny potatoes! Optional: add sauteed veggies, which you can also prep at home.
Believe it or not, there were times during Timber when I wasn't actively eating. I also listened to music, relaxed with my adorable family and friends, and drank another beer. Here are a few more pics!