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!

Ingredients ⅔ cup fresh lime juice ¼ cup brown sugar ⅓ cup peanut butter ¼ cup squeezable ginger (look for the tube in the produce section) ¼ cup squeezable garlic (look for the tube in the produce section) 1 tablespoon soy sauce (I use low-sodium) 2 teaspoons Sriracha (more or less to taste) Directions In a small bowl, add lime juice and brown sugar. (It’s important to do this first, so peanut butter doesn’t stick to bowl) Add in remaining ingredients, then mix well with a fork. For a smoother sauce, blend with immersion blender. NUTRITIONAL INFO PER SERVING Calories 60 (25 from fat) Total fat 3g Saturated fat 0g Cholesterol 0mg Sodium 50mg Carbohydrate 7g (0g dietary fiber, 4g sugar) Protein 1g 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 zucchini, sliced 1 cup snow peas, sliced diagonally 1 cup matchstick carrots 1 cup bell peppers, sliced 1 (14-ounce) can lite coconut milk 3 tablespoons yellow curry powder 2 tablespoons squeezable ginger (you can find these tubes in the produce section) 2 tablespoons squeezable garlic (you can find these tubes in the produce section) ½ teaspoon salt 14 ounces tofu, cubed 1 cup quinoa, cooked 1 cup brown rice, cooked ¼ cup green onions, chopped Directions In a large skillet, over medium heat, cook zucchini, snow peas, carrots, peppers, and coconut milk. Add in curry powder, ginger, garlic, and salt, then mix well to incorporate. Bring coconut milk mixture to a simmer, then let the sauce thicken slightly as the vegetables soften (about 5–7 minutes), stirring intermittently. When vegetables are almost done, add in tofu and gently stir to cover tofu with sauce. Try to not break up the tofu too much. Divide rice and quinoa mixture into 4 bowls (¼ cup quinoa and ¼ cup brown rice in each bowl). Once tofu is heated through, remove from heat, then serve over rice-quinoa mixture. Top with green onions. NUTRITIONAL INFO PER SERVING Calories 350 (120 from fat) Total fat 14g Saturated fat 6g Cholesterol 0mg Sodium 3400mg Carbohydrate 38g (8g dietary fiber, 6g sugar) Protein 17g 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 cup quinoa, cooked 1 cup brown rice, cooked 1 tablespoon sesame oil 1½ cups matchstick carrots 1½ cups broccoli slaw 3 ounces shredded Brussels sprouts 2 cups snow peas, diagonally sliced 1 cup edamame beans ½ cup cilantro, diced ¼ cup peanuts, chopped Thai Peanut Sauce ⅓ cup lime juice 2 tablespoons brown sugar 2½ tablespoons peanut butter 2 tablespoons squeezable ginger (look for the tube in the produce section) 2 tablespoons squeezable garlic (look for the tube in the produce section) ½ tablespoon soy sauce (I use low sodium) 1 teaspoon Sriracha, more or less to taste Directions In a rice cooker or instant pot, cook rice and quinoa according to package directions. Pro pressure cooker tip: Rinse quinoa and rice, add 3 cups water, cook on high pressure for 4 minutes, let pressure naturally release for 10 minutes (instant pot will read L0:10), then manually release pressure. Heat a large skillet to medium heat. Add sesame oil, carrots, broccoli slaw, and Brussels sprouts. Cook uncovered for 3–5 minutes, stirring periodically. Mix up Thai Peanut Sauce. When veggies are almost done, add in snow peas, edamame, rice, quinoa, and sauce. NUTRITIONAL INFO PER SERVING Calories 410 (150 from fat) Total fat 17g Saturated fat 2g Cholesterol 0mg Sodium 150mg Carbohydrate 50g (9g dietary fiber, 13g 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 cup dry brown rice 1 (13-ounce) can lite coconut milk 1½ cups water ¼ teaspoon cardamom ½ teaspoon cinnamon 2 tablespoons brown sugar 2 mangoes, sliced ½ cup coconut flakes Directions Put brown rice, coconut milk, water, cardamom, and cinnamon in the instant pot. Cook on manual, high pressure, for 22 minutes. You can do a quick release. I usually do a natural release, but this does add about 20 minutes to the cook time. Once cooked, stir in brown sugar. Divide into 4 bowls and top each bowl with ½ mango and 2 tablespoons coconut flakes. Enjoy! NUTRITIONAL INFO PER SERVING Calories 440 (130 from fat) Total fat 15g Saturated fat 12g Cholesterol 0mg Sodium 30mg Carbohydrate 74g (6g dietary fiber, 31g sugar) Protein 7g 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 1½ cups sweet potato, grated (about ½ a sweet potato) ½ cup red onion, diced 3 large cloves of garlic, minced ½ cup cilantro, chopped 2 teaspoons ginger paste ½ cup peanuts ½ cup oat flour 2 tablespoons flaxmeal 3 tablespoons water 1 (15-ounce) can chickpeas, drained and rinsed ½ teaspoon sesame oil 1 tablespoon soy sauce 1 teaspoon fresh lime juice 1 teaspoon coriander 1 teaspoon salt ½ teaspoon black pepper Directions In a large bowl, mix together the potato, red onion, garlic, cilantro, ginger, peanuts, and oat flour. In a small bowl, combine the flax meal and water, then set aside. Add the chickpeas to the food processor. Blend until some of it is a paste, but leave it so there are still some pieces. Add the chickpeas and flax meal “egg” to the sweet potato mixture and mix well. Prepare a pan with a silicone mat or cooking spray. Form the mixture into 10 patties and place in the freezer for at least 20 minutes. Preheat oven to 350°F. Bake for 35 minutes. Broil each side of the patty for about 3 minutes on each side. Watch carefully to avoid burning. Remove from oven and enjoy! NUTRITIONAL INFO PER SERVING Calories 140 (50 from fat) Total fat 6g Saturated fat .5g Cholesterol 0mg Sodium 390mg Carbohydrate 17g (5g dietary fiber, 3g 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.

Ingredients 2 sugar pumpkins (size of a small cantaloup)* 1 cup light coconut milk 1 teaspoon red curry paste 1 teaspoon chicken bouillon (vegetable bouillon for vegetarian or vegan) 1 cup cauliflower florets 1 large russet potato 1 medium white onion 3 tablespoons extra virgin olive oil, divided ½ teaspoon salt 2 teaspoons curry powder ½ teaspoon turmeric ½ cup quinoa 1 cup low-sodium chicken broth (vegetable for vegetarian or vegan) Directions: Preheat the oven to 350°F. Carve open the top of the pumpkin to make a lid, then scoop out the seeds and pumpkin strings. (Save seeds to bake later.) With a basting brush, lightly coat the outside of the pumpkins with 1 tablespoon olive oil. Fill each pumpkin with ½ cup coconut milk, ½ teaspoon red curry paste, and ½ teaspoon chicken bouillon. Place the top back on. Toss the cauliflower, onion, and potato with 2 tablespoons olive oil, salt, curry powder, and turmeric. Spread the chopped vegetables on a foil-lined baking sheet in a single layer next to the pumpkins. Bake for 45 minutes. While the pumpkins are baking, cook the quinoa in chicken broth, according to package directions. Once the pumpkins have finished baking, toss the veggies and quinoa together. Place the mixture inside of the pumpkins. Scrape the sides of the pumpkin, being careful not to pierce the skin. Mix everything together and serve! *You can also do single serve pumpkins if you do softball size sugar pumpkins and just divide the filling accordingly. The cooking time remains the same. NUTRITIONAL INFO PER SERVING Calories 340 (110 from fat) Total fat 12g Saturated fat 4.5g Cholesterol 0mg Sodium 610mg Carbohydrate 53g (6g dietary fiber, 10g sugar) Protein 10g 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 peanut oil 1 cup shallots, thinly sliced 1 teaspoon salt 1 teaspoon turmeric ½ teaspoon red pepper ¼ pound ground beef 4 cups shredded cabbage 1 cup plum tomato wedges ⅓ cup unsalted, dry roasted peanuts ¼ cup fresh cilantro leaves Directions Heat peanut oil in a large pot over medium-high heat. Add shallots, salt, turmeric, and red pepper. Cook for 3 minutes. Add beef, then cook until browned. Reduce heat to medium-low, then add cabbage and plum tomatoes. Toss until well combined. Cover and cook for ten minutes, or until cabbage is tender. Stir in peanuts, then top with cilantro. NUTRITIONAL INFO PER SERVING Calories 240 (130 from fat) Total fat 15g Saturated fat 3g Cholesterol 20mg Sodium 640mg Carbohydrate 17g (5g dietary fiber, 8g sugar) Protein 12g 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 vegetable oil 4 tablespoons Thai red curry paste 1 cup mushrooms, sliced 2 cups pumpkin purée 3 cups water 1½ tablespoons brown sugar 1 (15-ounce) can coconut milk 1 (2-ounce) package pad Thai brown rice noodles ½ cup basil leaves ¼ teaspoon crushed red pepper ¼ teaspoon turmeric ¼ teaspoon salt ½ teaspoon onion powder 3½ teaspoons cumin 3½ teaspoons garlic 2 tablespoons peanuts, chopped (optional) Directions Heat oil in a large pot. Add Thai red curry paste. Sauté for 2 minutes, then add the pumpkin purée and 2½ cups of water. (For thinner soup, add an extra cup of water.) Add the mushrooms and brown sugar to the pot. Bring to a boil, then turn down to a simmer for 8–10 minutes. While the soup is simmering, cook the pad Thai noodles according to package directions. Whisk the coconut milk, then add it to the soup at the 10-minute mark. Simmer for an additional 5 minutes. Turn off heat, then add the noodles and the remaining spices to the pot. Top with peanuts, then serve. NUTRITIONAL INFO PER SERVING Calories 210 (130 from fat) Total fat 15g Saturated fat 10g Cholesterol 10mg Sodium 600mg Carbohydrate 18g (5g dietary fiber, 6g sugar) Protein 5g 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.