Looking for healthy camping menu ideas that go beyond a bag of trail mix? Think colorful fajitas, salmon with vegetables and breakfast jars topped with berries.
These pictures give you plenty to choose from, including a few sweet treats to enjoy alongside your meals.
You can keep things simple with packed lunches or plan a dinner around the campfire. Pick what suits your setup.
For the perishable options, bring a cooler that keeps food at 40°F or below.
Camping Meals and Snacks Worth Packing
salmon and squash foil packets
We’re starting off strong with this salmon surrounded by zucchini, yellow squash and onion. I love how the vegetables are tucked all around the fish rather than sitting off to the side.
For your own camping dinner, try the same combination in individual foil packets. Use a food thermometer to check that the salmon reaches 145°F.
berry breakfast jars
How pretty are these breakfast layers? There are oats, strawberries and blueberries beneath a thick tan topping, with more berries piled on top.
Try your own version with overnight oats and a spoonful of nut butter. Pack the jars upright in your cooler so breakfast is ready when you are.
chicken and pepper fajitas
If you love a colorful dinner, these chicken fajitas are for you. The tortillas are filled with chicken strips, onion and red, yellow and green peppers.
Slice your vegetables before leaving home to cut down on campsite prep. Keep raw chicken separate from them and cook it to 165°F.
fruit and nut trail mix
Don’t want to cook every snack? No problem! This jar brings together almonds, green pumpkin seeds and a mix of dried fruit.
Make your own combination with the nuts and fruit you enjoy. I’d divide it into smaller containers before heading out for a walk.
layered grain salads
I love all the different combinations in these salad jars. The front two have grains at the bottom, colorful vegetables in the middle and leafy greens up top.
Try white beans with chopped tomatoes, or take inspiration from the corn and black beans in the back. Pack dressing separately if you’d rather add it just before eating.
shrimp and lemon skewers
These lemon slices may just be my favorite detail here. They’re tucked between the shrimp, with browned edges and little green herb flecks all over.
Add a salad or some rice to your menu if you want to turn skewers like these into dinner. Keep the shrimp chilled until you’re ready to cook.
colorful breakfast burritos
Now that’s a packed breakfast burrito! The cut sides show a yellow scrambled filling, black beans, corn, greens and bright vegetable strips.
For your own version, try scrambled eggs or tofu with beans and peppers. Keep the filling tucked back from the edges so you have room to fold the tortilla.
chickpea caesar wraps
If you’re looking for a lunch without meat, save this chickpea Caesar wrap. Chickpeas, lettuce and chunky crouton pieces fill the tortilla, with dressing coating the greens.
I’d pack the croutons separately and add them when assembling lunch. That way, they don’t sit in the dressing all morning.
sausage and potato packets
This is another foil-packet idea, but it’s a little different from the salmon above. Browned sausage rounds sit between small potatoes, peppers and chunks of onion.
If you want a more vegetable-heavy version, use extra peppers and onions with a smaller amount of sausage. Keep the potatoes in the mix for a proper dinner.
eggs and chickpeas in a skillet
Who says camp breakfast has to be a plain bowl of cereal? This skillet has two eggs in the middle, surrounded by chickpeas, zucchini, peppers and onion.
I love this as an idea for using vegetables across more than one meal. Reserve some of your dinner vegetables for a breakfast skillet rather than packing a completely separate set.
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lettuce cups with crunchy toppings
The little lettuce cups are so pretty piled together. Each holds a crumbled filling with rice, shredded carrot, chopped peanuts and leafy herbs.
Try cooked ground turkey or a plant-based crumble for your version. Bring the lettuce and filling in separate chilled containers, then put the cups together at mealtime.
grilled fruit and yogurt dip
Want something sweet without making a whole dessert? These fruit skewers are a lovely idea. The pineapple pieces and red-skinned fruit wedges have browned edges, with yogurt dip served alongside.
Read also: 20 BBQ Appetizers to Inspire Your Next Cookout
Try pineapple and peach wedges for your own combination. A little bowl of plain yogurt would make a simple dip.
bean and pepper chili
This is the kind of pot I’d plan a whole dinner around. Dark red and pale beans sit in a thick red sauce with chunky green and red peppers.
For a camping version, use canned beans and tomatoes as your starting point. A tested chili recipe will give you the seasoning and cooking instructions that a picture can’t.
hummus and vegetable snack box
Don’t want to light the stove for lunch? This colorful snack box gives you another option.
There’s hummus, cucumber, carrot sticks, tomatoes and pepper strips, plus pita wedges, olives and cheese cubes.
I especially love the rows of vegetables beside the dip. Pack yours in a divided container to keep everything easy to reach.
black bean and corn salad
I am obsessed with the colors in this salad. Yellow corn, black beans, red tomatoes and chunks of avocado look so good together.
The chopped red onion and leafy herbs add even more to the bowl.
Serve a salad like this alongside fajitas, or spoon it into tortillas for lunch. I’d add the avocado close to serving.
strawberry chocolate banana boats
How fun is this banana boat? The split banana is filled with strawberries, marshmallows and melted chocolate, all tucked into foil.
This one belongs in the dessert part of your menu rather than standing in for a balanced meal. For a less sweet variation, try more strawberries with a smaller scattering of chocolate and marshmallows.
fruit and nut snack bars
These chunky squares have plenty going on. Whole nuts, dried fruit and chocolate chips are visible across the tops and cut edges.
If you’d like to bring homemade bars, choose a tested recipe that explains how to bind and store them. Cut them before your trip so you aren’t trying to portion a whole tray at camp.
pizza with plenty of vegetables
Pizza fans, this one’s for you! The browned crust is topped with red sauce, white cheese, sliced mushrooms, tomatoes, olives and long strips of green and yellow pepper.
Try a small vegetable-topped pizza as part of your camping menu if your cooking setup allows it. A ready-made flatbread could be a simpler starting point than mixing dough outdoors.
a cooler packed for meals
Not another recipe, but definitely a useful part of the plan. This cooler holds sandwiches, pasta salad, cut fruit, bagged vegetables and drinks, with ice packed around the food.
Use it as packing inspiration, not a food-safety diagram. Keep raw meat in sealed, leakproof containers below ready-to-eat foods.
Add a cooler thermometer so you can check that everything stays at 40°F or below.
berry yogurt parfaits
Last but definitely not least, we have these pretty berry parfaits. I love the layers of white yogurt, granola, strawberries and blueberries.
For camping, use lidded containers instead of the open glasses shown here. Keep the yogurt and berries chilled, then add granola when you’re ready to eat if you want a little crunch.