One of the best things about summer is camping. I love being out with my family while discovering the beauties of this world. I love sharing these moments with my kids. I also love the food when camping! But on our quest to eat more whole foods, what to eat while camping has become a struggle. It’s been hard to find the balance between convenience and still keeping things healthy. I’ve come up with a few recipes that are perfect for camping- easy to prepare, delicious, and whole food approved.
This week I’m sharing a delicious peach berry cobbler recipe. This is still a dessert, but I’ve adapted the recipe to include less sugar and whole grains. And trust me, it still tastes amazing! I took my first bite of this and wanted to cry it was so delicious- yes I can get very emotional about food. 🙂
To make this easier for camping, I cooked the peaches and berries before we left- it was super easy and took less than 10 min. I put it in a gallon sized ziplock bag and froze it. Next, I combined all the dry ingredients and put it in a bag as well. I wrote the instructions on the bag so I wouldn’t forget once we were at the campsite. This recipe calls for coconut oil, so I measured it out and put it in a container. Once we were camping, all I had to do was unthaw the fruit, mix the oil with the dry ingredients, and dump it in the dutch oven. So easy! I prepped this right before making dinner so it cooked while we ate. It took about 40 min and came out beautiful! I also brought along a can of fat free whipped cream to top off the cobbler. It was soooo good!
You can sprinkle a brown sugar mix on top, but when I prepped this while we were camping, I forgot to add it. The cobbler was so good, even without it. I honestly didn’t realize I had forgotten the sugar topping until I found it while we were packing up. Oops! Because it was so good without it, I probably won’t add it, but I included it with the recipe just in case you want that extra sweetness.
2 cups whole wheat flour (whole wheat pastry flour is perfect for this!)
⅓ cup rolled oats
¼ cup truvia sugar blend (or ½ cup regular sugar)
¼ cup brown sugar
2 tsp baking powder
1 tsp salt
¾ cup coconut oil
½ cup water
4 tbsp brown sugar
2 tsp ground cinnamon
Combine peaches, brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch in a microwave safe bowl. Microwave on high for 5 min. If camping, pour fruit into a gallon sized ziplock bag and freeze until ready to go. If cooking at home, pour into a 2 L baking pan- I used an 8 x 11.
Mix flour, oats, sugar, brown sugar, baking powder, and salt in a medium sized bowl. If camping, store mixture in a bag or container until ready to use.
Add in coconut oil and water. Stir until combined.
Mix brown sugar and cinnamon in a small bowl.
If cooking in a dutch oven: pour fruit mixture in first, spoon the cobbler mixture on top, then sprinkle sugar mixture over the top. Use enough coals so it cooks about 425. Rotating dutch oven at least once to ensure even cooking. Ours took about 40 min.
If baking at home, pour the cobbler mix over the fruit mixture in the pan and top with the sugar mixture.
Summer is in full swing, and we are absolutely loving all the free time!! This past weekend we went camping to the amazing Redwoods. Every time we go there I am struck with awe at how majestic these beautiful trees are. There’s this feeling of peace and humility that just flows through the forest.
Since we were camping, OF COURSE we had to do s’mores. Over the past few years we have stepped up our s’more game. I mean, s’mores are good, but the s’mores we make, are AHMAZING! Seriously, you must try these!
Here’s our favorite variations:
My all time FAVORITE- Regular graham crackers with Ghirardelli squares filled with caramel (caramel is my favorite but you can use any flavor). I love Ghirardelli chocolate!
Fudge Stripped cookies- this is super easy and a kid favorite.
Samoa Girl Scout cookies or Coconut Dream cookies. These are my favorite Girl Scout cookie and the melted marshmallow in the middle is oh so yummy!
Reese’s Peanut Butter Cup with graham crackers- This is a match made in heaven for all lovers of peanut butter!
Cookies! Like chocolate chip or snicker doodle. A super soft chewy cookie with a melty gooey marshmallow equals taste bud heaven.
What are your favorite s’more combinations? We’re always looking for new yummy additions to our s’more family!
We had a few rainy days this past week so I wanted to bake something yummy before it gets too hot to use the oven. I had 10 pounds of apples and decided to make a warm and delicious apple cinnamon bread. This bread was devoured in seconds. My family stood over the plate with forks digging in and fighting for the last bite. There’s just something so satisfying about warm and soft apples that just melt in your mouth, and the applesauce glaze drizzled on top of this bread is just the perfect addition.
This recipe uses whole wheat pastry flour, coconut oil, oats, and an applesauce glaze on top. You can use eggs or replace with a flax egg. I wouldn’t say this is a super healthy bread (just being honest here), but it is definitely healthier than traditional apple cinnamon breads, (no butter, whole wheat flour, and organic sugar). I used about one and a half apples, and it was a lot of apple. I love it this way, but use less if you want less apple and more bread. I’m lazy and did not peel the apples first. Even with the peel on, the apples were so soft. I can’t wait to try this recipe as bite sized muffins, yum!
½ cup unsweetened almond milk, or other milk of your choice
⅔ cup old fashioned oats
1-2 apples chopped (and peeled if you prefer, I left the peel on)
For the glaze:
Preheat oven to 350
Grease bread pan, I used 8x4
Mix brown sugar and cinnamon together in a bowl and set aside
Beat together organic cane sugar and coconut oil
Add in eggs and vanilla until combined
Mix in flour, baking powder, and milk
Gently fold in some of the chopped apples (skip this if you want less apples)
Pour half of the batter into the pan. Add in a layer of apples and half of the cinnamon sugar mix. Use a knife to swirl around the cinnamon sugar mix.
Pour the rest of the batter into the pan Top with more chopped apples
Mix the oats into the cinnamon sugar mix. Then, sprinkle the rest of the mixture on top of the apples. Swirl around a bit with the knife.
Bake for 50 min or until toothpick comes out clean
Let cool for 10 minutes at least before removing from pan. (I know it's hard, but it's better to wait, trust me 🙂
While the bread is cooling, make a traditional powder sugar glaze, but replace some of the water with applesauce. Mix together until desired consistency is reached- add more sugar to make it thicker and more water to thin it out.
So farewell oven, thank you for the delicious food. We will meet up again in the fall for some more yummy baking!
I love celebrating new life and new beginnings that come with the celebration of Easter. I love spending time with family and establishing fun traditions for the kids, but I do not love all the candy and sugar that comes with this holiday. I little bit is fun, I mean who honestly can resist a chocolate egg? Not me! But this holiday can be so much more then peeps, jelly beans, and robin eggs.
I found two adorable recipes and lightened them up to be a little bit more healthy for Easter treats. They’re not a perfect 10 on the health scale, but my kids loved them and I felt so much better feeding them these Easter treats then straight up sugar.
Carrots In Dirt
This is a traditional pudding in the cup with Oreos crumbled on top. So yummy! I switched up the pudding to a homemade chia seed version (recipe here). It was delicious and so easy to make. Top it off with an orange covered strawberry and any bunny would be excited for this treat!
Carrot Cake Cupcakes
Carrot cake is such a traditional treat that no way was I leaving this out of our menu. I tried a few different recipes and settled and 2 favorites. They were both delicious, one did seem more like a muffin then a cupcake, but the flavor was soooooo good- try it here! The other one was lighter and much sweeter. You could easily cut down the sugar. Try this one here. If you’re in a time pinch but still want a healthier cake, emphasis on the er part, you can still make carrot cake from a box. To make it healthier, replace the oil with applesauce, replace the eggs with flax eggs for vegetarian, and add in a handful of freshly grated carrots. Easy!
I also tried these 2 frosting recipes. This one was vegan. It was delicious and the favorite of my kids. I did feel like it was loaded with lots of sugar though. I preferred this recipe– a healthier take on cream cheese frosting. It’s not vegan, but seemed lower calories over all. It did have more of a runny consistency, but the taste was more of a traditional cream cheese, which is my favorite!!
What are your favorite Easter recipes? I’d love to hear!
One of my favorite things about the holiday season is all the pumpkin desserts. I absolutely adore everything pumpkin. This Pumpkin Lava Cobbler is by far, one of my favorite pumpkin desserts of all time. This Pumpkin Lava Cobbler magically creates a delicious caramel sauce when you bake it. (Notice the caramel pooling at the bottom, oh yum!) Top it off with some ice cream or whipping cream, and welcome to pumpkin heaven.
This Pumpkin Lava Cobbler recipe does have some flexibility, and I have included the option to use whole wheat and make it vegan. Score!
This Pumpkin Lava Cobbler is best served hot, right out of the oven. If you don’t devour it immediately, if that’s even possible, warm it up before serving. To take this Pumpkin Lava Cobbler up a notch, add ice cream, whipping cream, or to keep it vegan- vegan ice cream or coconut whipped cream. Find a delicious coconut whipped cream recipe here.