Site icon TrailBlazer Magazine

Heart Healthy Camping Recipes for Happy Campers

Heart Healthy Camping Recipes for Happy Campers

Heart Healthy Camping Recipes for Happy Campers

February is American Heart Month and the direction here is to take care of our hearts. A few suggestions include adding movement to our day (we know all our campers are doing that with hiking, walking, and outdoor activities when camping) and choosing healthy foods. Here are two recipes to try this month:

Grilled Salmon with Sweet Peppers (serves 4)

Recipes from


1 ¼ pounds skin-on salmon filet, cut into 4 portions

1 tablespoon extra-virgin olive oil

½ teaspoon kosher salt, divided

1 pound sweet mini bell peppers

2 medium red onions, quartered


Preheat a gas grill to high, build a fire in a charcoal grill or build a campfire and let it burn down to high heat (about 500 degrees Fahrenheit).

Brush or drizzle salmon with oil and sprinkle with 1/4 teaspoon salt. Sprinkle peppers and onions with the remaining 1/4 teaspoon salt.

Oil the grill rack (see Tip). Place the salmon, skin-side up, on the grill, along with the peppers and onions. Grill the salmon until browned, 3 to 4 minutes. Using a metal spatula, gently nudge one of the pieces: it should release from the grill without much force, but if it feels stuck, continue cooking for another minute. When the salmon releases easily, flip and continue cooking until browned and the flesh is opaque, about 3 minutes more. Cook the peppers and onions, turning frequently, until tender and well browned, 8 to 10 minutes total.

Serve the salmon with the vegetables.

No Bake Fruit Cobbler

Recipe from


1 tablespoon salted butter

3 ripe peaches, sliced

2 tablespoons honey

¼ teaspoon cinnamon

¼ cup pecans, roughly chopped

1 ½ cups Granola


Heat a cast iron pan over medium heat on your camp stove. Add in the butter, sliced peaches, honey, and cinnamon. Mix well. Cook the peaches for about 5-8 minutes until they soften and juices bubble in the pan. Remove the peaches from the heat and scoop into bowls. Layer on ¼-½ cup granola, 1 tablespoon of pecans, and a pinch of cinnamon, per serving.

Read More:

Exit mobile version