Table from the tent | Health beat

Think fun and healthy for your next outdoor adventure. (For Spectrum Health Beats)

Camping trips Bream with health fun.

We hike, swim and paddle. We run until we can’t breathe.

We get closer to nature, gazing at the fresh air and the stars.

All those outdoor activities need fuel. And with a little planning, the camp menu can be as healthy and fun as a day at the beach, says RDN Angela Fober Spectrum Health Dietitian.

Fober, a mother of three, spent many nights with her family in a tent camp and a camp. They roast marshmallows at campfires and eat morsels.

But as a dietitian Spectrum Health Zeland Community Hospital, Fobar is also looking for ways to eat healthy on vacation. In her pre-trip grocery shopping, she opts for child-friendly food that provides good nutrition.

And simplicity is the key.

“It’s camp,” she said. “You want to spend time relaxing, hanging out and doing activities – and don’t spend an hour making elaborate meals.”

She shared three tips for keeping track of nutrition, whether you sleep in a tent or in a camp.

A dish (or packet) of food

“We want to cook a lot of food over the fire,” Fober said. “I think he makes some plans to do so.”

He creates foil packets that mix certain types of protein – for example – mixed vegetables, olive oil and spices.

A favorite packet of dinner combines turkey sausage with potatoes and green beans. You can vary the spices, seasoning in Italian or adding fuzzy flavors.

“I think it’s fun,” she said. “You can help and adjust what you want.”

These materials can be cut and prepared at home before the trip. You can collect the packets at home or on the campground. (Tips combinations below.)

And if you don’t want to make personalized servings, you can combine ingredients on a cast-iron skillet and cook dinner over a fire.

If he uses camping and has an electric hookup, Fober often prepares stews in one-pot soup and crack-pot.

For this method Six: Can Tortilla Soup, found at allrecips.com, works especially well for camping trips because the ingredients do not require refrigeration. The delicious soup combines canned chicken with nuts and other ingredients.

Because some canned goods are high in sodium, he advises looking for salt-free or low-sodium alternatives.

Grilled pizza by the fire

Using a cast-iron pizza pan at the campfire, Fober makes a pizza dinner that his family calls “Hobo Pies.”

Using the bread as a crust, they fold in the pizza sauce, cheese and a variety of toppings. They usually eat her meat, but the available toppings may vary with the taste of the family.

“It’s fun because the kids get involved,” she said. “They can choose the materials they want to add.”

Fruits and vegetarians

Even when camping, you can still get at least five servings of fruits and vegetables a day, says Fober.

“I like to cut the fruit ahead of time so I have fruit tubs available,” she said.

She also has a sewing tub in her hand. Often, she chooses one that doesn’t require any pre-carrots, baby tomatoes, sugar-snap peas.

Stockpiling in a cooler or camper fridge makes it easy to add fruits and vegetables to every meal.

Packet cooking method

Use one of these combinations for a pot or foil packet meal. Or make them feel free to make different and independent agreements.

Ur turkey sausage or kilbasa, red peeled potatoes, onions and green beans. Season with salt, pepper, garlic and rosemary.

– Chicken sausage, sweet potatoes, red onions and Brussels sprouts. Season with salt, garlic, thyme and cinnamon.

– Chicken, onion and red, yellow and green peppers. Add fajita seasonings.

Ll all served: broccoli, carrots, cauliflower, cherry tomatoes, onions and summer squash. Season with salt, pepper, garlic and rosemary.

Directions

Preparing for packets can be carried to the campsite while camping or at home or in your cooler or fridge.

Consider the size when cutting your items. Items that take longer to cook can be cut smaller than items that take longer to cook.

Collect packets. You need 12 to 12 inches of foil square for the top and bottom of each packet.

Build with the desired cut material.

Olive oil – Add 2 cups per packet to prevent sticking.

Add spices.

Twist each side of the packet two or three times to make sure they are safe when flipping over the fire.

Cook on a hot charcoal grill or grill for about 10 minutes. Check the temperature of any meat with a meat thermometer before serving.

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