Our Favorite Meal Prep for Camping

Be lazy at camp with these easy prep-ahead meals & snacks.

Banana Muffins

At Home: Make muffins & store a few days worth in a ziplock bag in top of the cooler. Freeze extra muffins & thaw when ready.

Recipe:

INGREDIENTS

• ⅓ cup melted coconut oil or extra-virgin olive oil*

• ½ cup maple syrup or honey

• 2 eggs, preferably at room temperature

• 1 cup packed mashed ripe bananas (about 3bananas)

• ¼ cup milk of choice or water (I used almond milk)

• 1 teaspoon baking soda

• 1 teaspoon vanilla extract

• ½ teaspoon salt

• ½ teaspoon cinnamon, plus more for sprinkling on top

• 1 ¾ cups white whole wheat flour or regular whole wheat flour

• ⅓ cup old-fashioned oats (optional), plus more for sprinkling on top

• 1 teaspoon turbinado (raw) sugar or other granulated sugar, for sprinkling on top

INSTRUCTIONS

1. Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius). If necessary, grease all 12 cups of your muffin tin with butter or non-stick cooking spray.

2. In a large bowl, beat the coconut oil and maple syrup together with a whisk. Add the eggs and beat well. Mix in the mashed bananas and milk, followed by the baking soda, vanilla extract, salt and cinnamon.

3. Add the flour and oats to the bowl and mix with a large spoon, just until combined. If you’d like to add any additional mix-ins**, like nuts, chocolate or dried fruit, fold them in now.

4. Pour matter into muffin tin, filling each cup about two-thirds full. Sprinkle the tops of the muffins with a small amount of oats (about 1 tablespoon in total), followed by a light sprinkling of sugar (about 1 teaspoon in total). Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.

5. Place the muffin tin on a cooling rack to cool. Store in a ziplock bag.

Power Balls

Make ahead and store in a ziplock bag or storage container. If it is going to be warm keep in a cool place.

Recipe:

INGREDIENTS

• 1 cup old-fashioned oats

• 2/3 cup toasted shredded coconut (sweetened or unsweetened)

• 1/2 cup creamy peanut butter

• 1/2 cup ground flaxseed

• 1/2 cup chocolate chips of choice

• 1/3 cup honey

• 1 tablespoon chia seeds (optional)

• 1 teaspoon vanilla extract

INSTRUCTIONS

1. Stir all ingredients together until thoroughly combined.

2. Cover mixing bowl and chill 1 hour.

3. Roll mixture into 1-inch balls

Bahn Mi Sandwiches

Make ahead: Cook pork in a slow cooker, pickle matchstick carrots & cucumbers, and chop red cabbage.

At camp: Heat up the meat. Serve on buns topped with spicy mayo, meat, & veggies.

Recipe:

INGREDIENTS

• 1 (approx 3 lb) pork butt roast (excess fat trimmed)

• 1 tsp salt

• 1/2 tsp pepper

• 2 tsp garlic powder

• 2 tsp allspice

• 1 tsp cinnamon

• 1 cup soy sauce

• 2 Tbsp brown sugar

• 1/2 cup water

• Baguettes

• Pickled Veggies: 1/2 cup water + 1/4 cup distilled white vinegar + 1/4 cup sugar + 1/2 tsp salt + 1 cup matchstick carrots + 1 cup slice cukes

INSTRUCTIONS

1. Add pork roast to slow cooker. Mix salt, pepper, garlic powder, allspice, and cinnamon & rub the spices over the pork.

2. In separate bowl mix soy sauce, brown sugar, and water. Pour the mixture over the pork.

3. Cook on low for about 8-1o hours (or high about 6 hrs).

4. Pickle the veggies by adding them to water, vinegar, sugar & salt to mason jar & shaking to combine.

5. Shread to pork when done.

Mediteranean Bowls

Make ahead: Cook quinoa & chicken. Roast chickpeas. Chop all the veggies.

At Camp: Layer everything in a bowl and serve with pita.

Recipe:

INGREDIENTS

• Quinoa

• Greek chicken

• cucumbers

• bell peppers

• red onion

• hummus

• feta

• roasted chickpeas

• pepperoncini

• tzatziki sauce