Co-written by Sarah Herron and Morgan Tilton

To learn more, I sat at the table with my good friend Megan Curry, a certified holistic health coach and the founder of Curry Girls Kitchen, a food education company that offers cooking classes, multiday programs, recipes, and one-on-one guidance. Their mission is to help people heal their bodies through nutritious, delicious cuisine. Megan also loves camping and offers a library of adventure travel-friendly recipes for recreationists.

“You don’t need to eat a PB&J while camping. You can make a range of delicious food that makes you feel really good while you’re in the woods. Our recipes are gluten-free and adaptable to support all dietary restrictions. You’ll just need to organize your meals beforehand, which goes hand in hand with camping,” said Megan.

Tips for Preparing Camp Meals 

First, create a list of the meals you need, ingredients for each one, and the kitchen tools you’ll pack. In general, each meal should be one-third protein, hearty vegetables, and a grain or starch. Bring plenty of water, eco-friendly cleaning wipes, a garbage bag for Leave No Trace (pack out all food scraps!), and a cooler. If you have two coolers, put the frozen items in one and grab-and-go goods like cheese and bubbly water in the other.

With Megan’s expertise, I created a list of six incredible recipes that use a range of cook methods from a backpacking stove to cast iron dutch oven. Be sure to check the fire restrictions of your camp spot, which can change daily. If a fire ban is instated, use a portable camp oven or stove to cook your fare instead.
*All Curry Girls Kitchen recipes are gluten-free

Camping Oatmeal 

Cook method: backpacking stove 

Ingredients (serves 1) 

• 1 cup gluten-free oatmeal cup (we love Bob’s Red Mill)

• 1 cup water

• Dash cinnamon

• 1 canned coconut milk (13.5 oz. full fat) + remaining water

• 1-2 tbsp pure maple syrup

• Optional: packet of coconut butter (Artisana makes coconut butter to-go packets)

• Toppings: walnuts, pecans, almonds, macadamia nuts, dried fruit, raisins, cacao nibs—anything your heart desires

Instructions

• Using the backpacking stove, heat 1 cup of water.

• Once it comes to a boil, add to oats, mix in chia seeds, cinnamon, optional coconut butter, and maple syrup. Mix together and let it rest for 5 minutes until cooked.

• Once oats are a thick consistency, they are ready to eat!

• Top with whatever toppings you desire. We top with a little more cinnamon, maple syrup, walnuts, pecans, dried fruit, and a tablespoon or so of butter.

• Enjoy a fantastic, filling breakfast!

Smoked Salmon Sandwich

Cook method: none 

Ingredients (serves 1)

• 2 pieces gluten-free bread (we prefer Canyon Bakehouse, Udi’s, Bread SRSLY, and Happy Campers)

• 3-4 oz. gluten-free smoked salmon (make sure it is gluten-free. Most smoked salmon uses soy sauce. You can always use canned wild-caught salmon)

• 4-5 slices Persian or English hothouse cucumber

• 2-3 slices radish (we use breakfast radish)

• 1 tablespoon tzatziki or mayonnaise

• 1 tablespoon spicy brown or Dijon mustard

• 1 tablespoon pesto sauce

• ½ small avocado, sliced and then mashed

• Small handful of heirloom cherry tomatoes, halved

• Handful of arugula mixed with slivered radicchio

Instructions

• Note: If you are a vegetarian, you can easily leave out the smoked salmon or add 1-2 tablespoons of your favorite hummus. If you are dairy-free, you can omit the tzatziki and pesto (it will still taste delicious) or use dairy-free sauce options.

• On the two slices of bread, spread the sauces and avocado: Mash the avocado on one slice and then top with mustard. On the other slice, add the tzatziki then pesto on top.

• Layer the radish, cucumber and tomato slices on top of the sauce.

• Put the piece of smoked salmon on one slice and the arugula mix on the other.

• Place the loaded slice of bread on top of the other, cut the sandwich in half, and savor this tasty lunch.

Simple Stir Fry

Cook method: cast iron skillet on camp stove 
Ingredients (serves 2)

• 1 C Sugar snap peas, halved or whole (remove string)

• 1 C broccoli (cut into small florets)

• 4 Shitake mushrooms, sliced

• 1/2 C diced green onions~ use green and white parts

• 2-4 minced whole garlic cloves

• 1/4 tsp freshly grated ginger

• 2 Tbl Sesame oil

• 1/2 Tsp Celtic Sea salt or other favorite sea salt (white truffle oh so good!)

Instructions

• Heat fry pan to medium.

• Add sesame oil, garlic and shitake mushrooms.

• Cover for 2 minutes. Stir and cover again for another 2 minutes.

• Add sugar snaps and broccoli florets.

• Cover for 2 minutes.

• Uncover and add ginger and salt.

• Cook uncovered until vegetables reached desired consistency, but keeping them vibrant green. Great served over quinoa!

Campfire Elk Stew

Cook method: cast iron dutch oven over fire.
Ingredients (serves 4)

• 1 tablespoon oil

• 2 pounds elk (or beef) stew meat, cut into chunks

• 1 onion, cut into chunks

• 3 cloves minced garlic, salt and pepper, to taste

• 3 tablespoons tomato paste

• 2 tablespoons all-purpose flour

• 2 (10-ounce) cans condensed beef broth

• water, as needed

• 6 small potatoes, cut into chunks

• 3 carrots, cut into chunks

Instructions

• Heat the oil in a Dutch oven. Add the elk and cook until brown on all sides, 10 to 15 minutes.

• Add the onions and garlic and cook until the onions begin to soften, about 5 minutes. Season well with salt and pepper and stir in the tomato paste, to coat.

• Sprinkle the flour over the elk mixture and toss to coat, making sure the flour is well absorbed. Slowly stir in the beef broth. Add enough water so the liquid level comes about 1 inch above the meat.

• Cover and cook for about 1 hour, until the elk is almost tender.

• Stir in the potatoes and carrots and continue to cook until tender, about 20 minutes. Season to taste with additional salt and pepper before serving.

S’mores Dip 

Cook method: cast iron skillet over campfire

Ingredients (serves 8)

• 1 bag gluten-free marshmallows

• 4 bars chocolate or 2 bags chocolate chips (Hu Kitchen chocolate is amazing)

• 1 package graham crackers (our choice is Pamela’s Products Gluten-Free Honey Grahams)

• 2 tbsp butter

• 10-inch pan

• Optional tin foil or lid to cover

Instructions

• Melt butter in the cast iron skillet over the fire.

• Carefully remove from fire with oven mitt and place on table.

• Cover the bottom of cast iron with chocolate, on top of the butter, and then layer the marshmallows on top.

• Optional to cover with tin foil or lid, and then place over fire.

• Cook for 5 minutes or so until chocolate is melted and marshmallows soften. Watch carefully, or move to the outer edge of the fire, so you don’t fully burn the chocolate (a bit will burn, because of the fire.)

• Remove from fire with oven mitt and set aside.

• Dip graham crackers into the messy goo and dig into this delicious desert!

Grain-Free Pazookie 

Cook method: propane camp oven 

Ingredients (serves 8)

• 1 large egg

• 1/3 cup coconut oil, melted

• ½ cup coconut palm sugar

• 2 tbsp nut milk of choice

• 1/3 cup tahini, or nut butter of choice

• 1 cup almond flour (we use super-fine ground)

• ¼ tsp baking soda

• 1 tsp vanilla extract

• ¼ tsp cinnamon powder

• ¼ tsp Celtic sea salt

• 1 chocolate bar (Hu Kitchen chocolate is so good, but any type of chocolate will work)

Instructions

• Preheat oven to 350 degrees F

• Melt coconut oil in 10-inch pan inside the oven. Carefully remove with oven mitt.

• In a bowl, whisk together coconut oil and coconut sugar. Mix for 30 seconds.

• Add in egg and whisk until all creamed together – should look like a caramel sauce.

• Add remaining ingredients into bowl except the chocolate chunks. Mix well for 1-2 minutes.

• Stir in chopped chocolate, but save some to sprinkle on top of the cookie.

• Pour batter into the coconut oil-coated pan. Sprinkle remaining chocolate chunks on top of batter.

• Bake for 18-19 minutes. This makes for the perfect chewy-gooey cookie. If you want firmer, bake for 20-25 minutes.

• Delight in this sweet treat immediately!