Spring Camping Healthfully!

This past weekend Mr. Charming and I went camping with some friends of ours.  There is a nice lake just over an hour away called Canyon Lake.  Neither of us had been there before and my girlfriend set it all up for us, so we were excited to get away from the computers and the city and enjoy some good food and each others company.   The weather was nice aside from it being really chilly the second night, so we had a nice roaring fire going from sundown until bedtime.... (I'm a baby, and seriously brought a snow parka)  but the days were perfect.

During the day we lounged, read, fished (we didn't catch anything, too many boats and swimmers)  and cooked.  We also walked the lake and played bocce ball for some excercise.  If you've never played bocce you have got to try it.  It is super fun, and highly frustrating in an awesome way.  The first time I played it I was seriously wondering if I should go pro.  It went that well.  But what subsequent games have shown me was that, beginners luck really does exist, and that no, no I shouldn't go pro.  I'll keep on writing and leave bocce to the athletes. 

I came prepared when it came to food.  Mr. Charming and I packed a huge cooler full of Mandi-approved food for the weekend while the others grilled over the open fire.  I did have my first fire roasted hot dog though!! It's true what they say, tasted way better than a home-cooked hot dog.  I have outlined my menu below to inspire gluten-free, dairy-free eating on your next camping trip.  On our last cabin trip I made my own gluten- free, dairy-free biscuits and gravy which I think I will do again on our next camping trip, we were more low key this time around, but its a delicious must-have for chilly mornings!  

Day One- Friday Night
Dinner:  2 roasted Applegate Naturals Turkey Hotdogs over an open flame with Paleo Ketchup. 
Snack:  Yahuda's Gluten-Free Matzo Crackers and Almond Butter 


Day Two - Saturday
Breakfast: Gluten Free oatmeal with organic blueberries and nitrate free pork bacon. 
Lunch: Turkey lunch meat roll ups, seedless black grapes and gluten-free rice pasta salad. 
Dinner: Turkey chili made with organic chili beans and sliced avocado
Dessert: Nana's chocolate cookie bar (sweetened with fruit and they taste like brownies!)


Day Three - Sunday Morning
Breakfast: Gluten Free oatmeal with organic blueberries
Lunch: Roast chicken, broccoli and rice pasta.