A good hike on a beautiful day is one of my favorite ways to enjoy the outdoors. There’s just something about putting on those hiking boots or trail shoes and setting off for a few hours of trekking in the woods that is good for body and soul. It’s also good for working up an appetite (or at least a thirst). Even if you’re just hiking for a short while, it pays to always be prepared with food and drink. Here are a few tips for satisfying your hunger on your next hike…
Salads that taste better as they sit in their juices are perfect for packing into the cooler for a roadtrip: this Thai-inspired, carrot packed delight is no exception. And with no dairy to worry about, this dish will stay food safe at warmer temperatures longer than less nutritious, mayo-dress salads.
Let’s face it. Camping and “healthy meal” aren’t usually paired together. Generally, campground cuisine is about what “works” rather than nutrition. After all, how can you prepare healthy foods without a fridge, a microwave, and the other conveniences of your home kitchen?
Wave goodbye to GORP (“good old raisins and peanuts”) and “bug juice” (fruit punch)—staples of my childhood camp days long, long ago. Times change, and certainly kids are more used to eating sophisticated foods than they were back when I headed off to camp with my little canteen and “mess kit.” (I loved the tiny fork and spoon that came with it!) These days, the expectations for camp cuisine is higher than ever, and some camps tout menus that rival those of restaurants! So what’s the problem? There might not be one (lucky you!). But some kids have eating habits or issues that can create anxiety at the dining hall. Here I cover some of the common issues and offer suggestions for helping your camper conquer the chow line.
Salads can be a great cooler option for roadtrips because they need no heat to be eaten. The trick is to avoid items that are riskier in warming coolers (like cream dressing, cheeses, eggs, or meats) and to pack them in individual containers, layered with the moistest ingredients on the bottom. This salad is a perfect recipe to layer into jars for on-the-road, better-for-you eating. Pack the roasted chickpeas separately for maximum crunch.
Today’s supermarket produce section is an example of how connected our world is. Where we once had to wait for our local growing season, we now have access to a variety of produce all year as we import fruits and vegetables from all over the world. The result is that we don’t have to wait for June to enjoy strawberries or September for apples (if you live in the northeast, for example). Naturally, I’m all for a colorful diet all year, but have you ever stopped to think about what it means that we have access to just about every fruit and vegetable twelve months a year?
Americans, in general, could stand to eat a bit more fish. Packed full of nutrients that are great for your brain (and overall health), it’s a smart choice for any time of the year, but especially for summer, when the fresh options are even better. These recipes will help the fish-wary explore and try incredible flavors that will persuade you: fish can be a nutritious delight on any budget.