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| Can you spot Hudson & Josh out there? |
Ingredients
- Sliced apples
- Sliced avocado
- Grapes
- String cheese
- Sliced cheddar cheese
- Edamame
- Lime Cilantro Hummus
- Turkey Slices
- Boiled egg
- Wheat Thins
- Single serving "Peanut" butter (We brought, Almond, Hazelnut, and Peanut packets. I ate the almond!)
Directions
- Grab some of it all
- Nicely line it up in sections in a bowl
- Forget to take a picture of the pretty food
- Eat.
We sat by the river and snacked on these items for lunch. My "inspiration" was the little protein lunch meals you can get at Starbucks. We've grabbed those on the go a few times. And always felt they were a good compromise to the standard fast food burgers or tacos. Small servings of grains, protein, and fruit. Easy to pack, easy to prepare, and yummy for my tummy. Perfect camp food.
After a great day playing in the river, we made out way back towards camp. On the way we stopped to tour Bodie, an old mining town turned CA State Park. It's a very cool spot and because of over cast skies, a little thunder, and slight drizzles the town was very "ghost town" and picturesque. The shot below is of the old Fire Station. Very cool place if you ever have a chance to visit.
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| Bodie Ghost Town- Fire Station |
DINNER!
Yes, I remembered to get pictures! Success. I guess I wasn't a total failure this trip. Josh brought Salmon and I had planned an easy Rice Bowl meal for us. Part of my strategery (yes, I know it's not a real word but I like saying it) for meal planning on camping trips is to bring items that can be used in many meals. The trick is to use them in a way that doesn't feel like eating the same food over and over! For the rice bowl I "re-used" bell peppers from Day #1's dinner with some edemame & avocado from our lunch snacks.
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| Hers- Tofu |
Ingredients
- Sliced avocado
- Rice (bowl in a bag, white instead of brown because I love my husband!)
- Edamame
- Cilantro
- Bell Peppers
- Firm Tofu (most of the liquid squeezed out)
- Salmon (Skin on one side)
- Teriyaki Sauce
- Soy Sauce
Directions
- Follow directions on box for Boil-in-bag rice
- Prep the following-
- Brush non-skin side of Salmon with teriyaki sauce
- Cut tofu into cubes (big enough to easily flip- no smaller than a wheat thin)
- Cut bell peppers into bite sized pieces
- De-shell Edemame
- Cut up some cilantro
- Slice avocado
- Heat some oil in a skillet under medium flame (I forgot to bring oil, so I used butter...)
- Add tofu and let one side brown. (It took about 7 minutes which I felt was a long time. I'm sure the altitude, the wind, and cooking over an open flame affected this, so just watch it and check for browning.)
- Add your salmon, skin side down, to the grill and just leave it alone. Grill for about 6 minutes for medium rare. Flip only if you'd like it cooked medium-medium well. Check with your butcher when you buy it as the size and thickness will affect your grill time.
- Flip your tofu, and add the peppers to you pan to get a bit grilled.
- Just before you take the tofu & peppers off the heat, pour some teriyaki sauce on top and let it cook for about 2 minutes
- Build your rice bowls. I suggest the following order-
- Rice
- Soy sauce (if you need the extra sodium like some people in my family!)
- Protein
- Avocado
- Bell Peppers
- Edemame
- Cilantro
- Teriyaki Sauce just to finish it off and soak into the rice
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| His- Salmon |
Don't forget dessert! I'm not a good dessert person, I admit it. I'm not a good baker, and I'm not a huge dessert fan anyways. Give me some gummy bears, some Brownie bites, and some cookies and I'm set. But this night we were in for a treat! One of our camp friends had a Dutch Oven, peaches, butter, and cake mix. These few items turn into super yummy Peach Cobbler! And how great does it look in Josh's blue bowl? If you don't believe me, check out this blog to see proof.
And we enjoyed that yumminess watching another beautiful sunset from camp.
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