From a simple breakfast to multiple dinner options, here are our best recipes for camping, backpacking, and the great outdoors. A little prep at home can save you time and hassle at your campsite. Plus, you know we're always going to make things a little healthier for you! ------------ Strawberry Scones Kodiak pancake mix has whole grains and extra protein. With a little added fruit and sugar, we turned it into sweet, warm scones that are perfect for the great outdoors! Ingredients 1 cup protein Kodiak pancake mix ½ cup dried strawberries ¼ cup powdered sugar ½ cup water Directions At home, pack pancake mix, strawberries, and sugar in a ziplock bag. At camp, stir together the dry mix and water. Divide batter into fourths, then place all 4 scones on a hot pan. Cover. Cook until bottoms are golden brown, then flip. Cook until golden brown on both sides and done in the middle. Enjoy warm or cold. ------------ Chicken & Couscous Couscous is a great carb source for backpacking, because it is light and requires minimal cooking. Look for whole wheat versions for added fiber. You can enjoy this flavored with ranch or honey mustard! Ingredients ½ cup whole wheat couscous ¼ teaspoon onion powder ¼ cup sun-dried tomatoes ¼ cup dehydrated peas 2 Tablespoons pine nuts 1½ ounces ranch dressing or honey mustard (1 individual cup) 3 ounces cooked chicken in foil-lined packet Directions Place all the ingredients in a resealable bag, keeping the ranch and chicken in their packages. On the trail, remove chicken and dressing and set aside. Add 1 cup of boiling water to the ziplock bag and mix. Set aside for 5 minutes. Fluff with a fork and add chicken and sauce to the bag. Mix well and enjoy! ------------ Mushroom Spaghetti This vegetarian pasta is a great backpacking option. You can also add chicken for extra protein. I like to use little packages of marinara from the deli, but you can take your favorite variety in a small bottle, like a travel shampoo bottle. Ingredients 4 ounces whole wheat spaghetti noodles ½ cup freeze-dried mushrooms 2 Tablespoons pine nuts ¼ teaspoon dried oregano ½ teaspoon dried basil ½ teaspoon powdered garlic 3 ounces single-serve cups marinara sauce Directions At home, in a plastic bag, add your noodles (break into thirds for easy packing). Add the mushrooms, pine nuts, oregano, basil, garlic, and marinara. Keep the marinara in its package. At camp, bring 2 cups of water to a boil. Add all the ingredients (other than the marinara sauce) and cook until almost all of the water is absorbed. Add marinara and mix well. Enjoy warm, out of the bag for easy cleanup! ------------ Peanut Noodles This is an easy meal for the trail with an Asian flare. Warm, rich, carbs are the perfect way to refuel after a long day of hiking. Ingredients 4 ounces whole wheat spaghetti noodles 1½ ounces single-serve cups of peanut butter 1 Tablespoon soy sauce (1 to-go packet) ¼ teaspoon crushed red pepper flakes ¼ cup roasted peanuts Directions At home, place noodles in a resealable bag (break into thirds for easy packing). Add the peanut butter, soy sauce, red pepper flakes, and peanuts. At camp, bring 2 cups of water to a boil. Add noodles and cook until almost all the water is absorbed. Add remaining ingredients and mix until smooth. Makes 1–2 servings. Enjoy warm. ------------ Rice & Beans Wrap This filling dish is full of healthy carbs to refuel those muscles after a day hiking. This is great on it’s own, but feel free to add chicken or wrap it in a tortilla for a little something extra. Ingredients 1 cup brown rice (look for a quick cooking variety) 1 (15 ounce) package refried black beans* ¼ teaspoon powdered garlic ¼ teaspoon salt ¼ teaspoon cumin 1 whole wheat tortilla Directions At home, add spices to the brown rice and store in a resealable bag. On the trail, dump everything into a pot with 1½ cups water. Bring to a boil and simmer, stirring constantly until thickened and rice is cooked—usually about 10 minutes, depending on the kind of quick cooking rice you choose. Wrap in a tortilla and enjoy! ------------ Salmon Lemon Couscous You can prep this quick, high-protein salad before you head into the great outdoors. It can be made while you’re hiking or camping, with either hot or cold water. Ingredients ⅓ cup couscous ¼ cup pine nuts ¼ cup peas ¾ teaspoon lemon pepper 3 ounces cooked salmon in foil-lined packet ⅓ cup water (cold or hot) Directions Place the couscous, pine nuts, and lemon pepper in a pint-sized, resealable bag, leaving the salmon in its pouch. When you’re ready to eat it, remove the salmon packet. Heat the water, if desired, then add to the sandwich bag. Seal, then set aside for 10 minutes. Fluff up with a fork, stir in the salmon, and enjoy!

As school drags on and homework, projects, and extracurricular activities continue to pile up, we often find ourselves busy, stressed, and too tired to think about dinner, let alone cook. Many fruits and vegetables aren’t in season, and we often aren’t motivated to spend time cooking healthy foods. To save time and energy, you might opt for take-out pizza, fast food, or canned soup. Sound familiar? If you have ever felt unmotivated to eat well during the cold days of March—this guide is for you! Designed to help you continue eating healthy and seasonally and to take the guesswork out of meal planning, this guide focuses on family-friendly dinners that feature seasonal produce. It provides delicious iFit recipes, a shopping list for a family of six (with lots of leftovers), and nutrition macros to make reaching your health goals a little easier. We also wanted to make plant-based eating more of a focus, so many of our recipes are vegan or vegetarian. While we definitely encourage you to try and incorporate some plant-based meals into your diet, if you want to increase the amount of protein, you can easily add in meat, poultry, fish, or tofu to these recipes. Whether you’re a novice or a very experienced cook, these recipes are easy to follow, healthy, delicious, and will be great additions to your recipe box. We hope you enjoy them as much as we do! Recipes included in the Spring Dinner Guide: Chicken Asparagus Sauté Vegan Chipotle Chili Roasted Rainbow Salad One-Pot Pasta Primavera Instant Pot Spinach Dahl Baked Salmon and Asparagus Creamy Butternut Squash Lasagna Kale Conversion Bowl Roasted Spring Veggie Pasta Bake Creamy Chicken Enchiladas Instant Pot Chicken Leek Casserole Light Zuppa Toscana Slow Cooker Beef and Broccoli Sweet Potato Power Bowl Stay on track, eat seasonally, and save time with this dinner guide. Download the e-book.

Ingredients 1 pound turkey Italian sausage 1 yellow onion, diced 4 garlic cloves, minced 4 large carrots, peeled and diced 4 celery ribs, diced 1 tablespoon Italian Seasoning ¼ teaspoon pepper ¼ cup flour 9 cups chicken broth 12 ounces cheese tortellini 10 ounces spinach 1 cup half and half Salt to taste Directions In a large pot, cook the Italian sausage over medium heat. Once the sausage is cooked through, remove it from the pot and set aside. Add the onions, garlic, carrots, and celery. Sauté for about 5 minutes or until the onions are translucent. Add the seasonings and dust the vegetables with flour. Allow to cook for 10 minutes, stirring continuously. Add the chicken broth and bring to a boil. Once the soup is boiling, add the tortellini and cook for 8 minutes or until desired tenderness. Turn heat down to medium and add the spinach and half and half. Cook for an additional 5 minutes. Serve warm. NUTRITIONAL INFO PER SERVING Calories 260 (90 from fat) Total fat 10g Saturated fat 4.5g Cholesterol 50mg Sodium 1430mg Carbohydrate 29g (3g dietary fiber, 6g sugar) Protein 15g WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.

Ingredients 1 pound ground Italian sausage 1 onion, chopped 2 cups chopped celery 2 cups chopped carrots 2 teaspoons garlic powder 2 teaspoons Italian seasoning ½ teaspoon crushed red pepper 2 (15 ounce) cans no-salt-added diced tomatoes 1 cup chicken broth 1 (15 ounce) can cannellini beans, drained and rinsed 1 cup whole wheat pasta (shape of choice) 1 cup water 1 cup chopped zucchini 1 cup chopped spinach ½ cup Grated parmesan cheese Directions Brown sausage in a large soup pot. Add onions, celery, and carrots and cook until onions are translucent. Add garlic, Italian seasoning, red pepper, tomatoes, and broth. Simmer for 25 minutes. Stir in beans, pasta, and extra water and cook until pasta is tender. Stir in zucchini and spinach and heat until spinach is wilted. Serve hot and top with 1 tablespoon Parmesan cheese. NUTRITIONAL INFO PER SERVING Calories 360 (180 from fat) Total fat 20g Saturated fat 7g Cholesterol 50mg Sodium 1000mg Carbohydrate 30g (6g dietary fiber, 7g sugar) Protein 16g WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.

Ingredients 2 cups brown rice 4 cups low sodium chicken broth 2 pounds chicken breasts 1 fresh lemon, sliced ¼ cup butter, melted ¼ teaspoon oregano ¼ teaspoon pepper 1 (3.5 ounce) bottle capers, drained Directions Place all the ingredients into the instant pot, except capers. Turn the instant pot on high pressure and cook for 20 minutes. After 20 minutes turn the vent to allow for a quick release. Enjoy! NUTRITIONAL INFO PER SERVING Calories 270 (90 from fat) Total fat 10g Saturated fat 4.5g Cholesterol 100mg Sodium 380mg Carbohydrate 14g (1g dietary fiber, 0g sugar) Protein 29g WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.

Ingredients 4 (6-ounce) skinless salmon fillets Salt and pepper, to taste ¼ cup butter 4 garlic cloves, minced ⅓ cup white grape juice 1 teaspoon cornstarch 1 cup low-sodium chicken stock 2 large, fresh lemons, one juiced and zested ¼ cup capers, drained ¼ cup parsley, chopped Directions Sprinkle both sides of the salmon fillet with salt and pepper. Melt the butter in a large, cast iron pan over medium-high heat. Add the salmon and cook for 5 minutes on each side, or until the salmon flakes easily. Remove the salmon and cover with tented tin foil. Add the garlic and sauté for 1 minute, then add the white grape juice and bring to a boil, making sure to scrape any brown bits from the pan. Boil down until most of the liquid evaporates. Mix the cornstarch with the chicken stock. Add the lemon juice and lemon zest. Cook to a boil until thickened. Add the salmon back into the pan, then sprinkle with capers and parsley. Serve immediately over rice, quinoa, or vegetables. NUTRITIONAL INFO PER SERVING Calories 370 (200 from fat) Total fat 22g Saturated fat 9g Cholesterol 125mg Sodium 430mg Carbohydrate 7g (1g dietary fiber, 4g sugar) Protein 35g WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.

Ingredients 1 teaspoon olive oil 2 ounces bacon tempeh, diced ½ cup quinoa, cooked 2 cups arugula ½ cup grape tomatoes, halved 1 ounce vegan cheese Fresh basil, to taste 1 teaspoon balsamic vinegar 1 teaspoon fresh lemon juice Directions Heat olive oil in a skillet, sauté bacon tempeh until browned and heated through—about 5 minutes. Assemble salad with remaining ingredients. Enjoy! NUTRITIONAL INFO PER SERVING Calories 350 (150 from fat) Total fat 17g Saturated fat 1.5g Cholesterol 0mg Sodium 610mg Carbohydrate 38g (9g dietary fiber, 7g sugar) Protein 15g WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.

Ingredients 2 tablespoons olive oil 1 medium-sized yellow onion, chopped 3 cloves garlic, minced 4 chicken andouille sausage links, chopped 2 large russet potatoes, cut into 1-inch chunks 32 ounces chicken bone broth 2 teaspoons Italian seasoning 1 teaspoon dried fennel seed 4 cups baby kale ½ cup light coconut milk 1 tablespoon crushed red pepper Salt and pepper, to taste Directions In a large stockpot, over medium-high heat, add the olive oil, onion, garlic, and sausage. Cook for about 5 minutes. Add the potatoes, broth, Italian seasoning, and fennel seed. Cook for about 20 minutes, or until the potatoes can be pierced with a fork. Add the kale, then cook for an additional 5 minutes. Before serving, stir in the coconut milk, red pepper, salt, and pepper. Save leftovers in the fridge, inside of an airtight container. NUTRITIONAL INFO PER SERVING Calories 450 (190 from fat) Total fat 21g Saturated fat 6g Cholesterol 90mg Sodium 840mg Carbohydrate 43g (6g dietary fiber, 6g sugar) Protein 24g WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.

Ingredients 1 tablespoon olive oil 4 small zucchinis, spiralized ¼ cup Whole30® Homemade Pesto Crushed red pepper, to taste Whole30® Homemade Pesto 3 cups fresh basil, loosely packed ¼ cup pine nuts 1 large garlic clove ¼ cup pecans ½ teaspoon salt ¼ cup olive oil 2 tablespoons water Directions In a food processor, blend together all of the pesto ingredients. Process until smooth. To prevent browning for leftover pesto, cover exposed top with plastic wrap or olive oil. Leftovers will freeze well. In a large cast iron pan, heat up the olive oil, then add the spiralized zucchini. Cook the zucchini until just tender—about 3–5 minutes. Be careful to not overcook, or it will get soggy. Remove from heat, then toss with ¼ cup pesto and crushed red pepper to taste. Divide between two bowls, and enjoy! NUTRITIONAL INFO PER SERVING Calories 270 (210 from fat) Total fat 24g Saturated fat 3g Cholesterol 0mg Sodium 230mg Carbohydrate 13g (4g dietary fiber, 9g sugar) Protein 6g WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.