Camp cooking with heart - Nutritional camp recipes

Holiday cook-ups just got a lot more healthy...

Nutriotionist, Ana Robinson, brings wholesome food with plenty of soul flavour.

Ana’s whole take on nourishment goes way beyond what’s on the plate. She’s a certified nutritionist, health coach, and mum of two who found her way into wellness after hitting burnout herself.

Instead of settling for “this is just how I feel now,” she got curious, started making small, doable changes in her kitchen and daily life, and felt the difference so strongly she went on to get certified as a nutritionist. Now through her online space, Nourish Us, she’s helped hundreds of families eat in a way that feels simple, realistic, and actually good.

What really lights her up is when food and nature come together, especially on camping trips with her kids. With screens off and life slowed down, meals become more of an experience: kids get involved, everyone’s more present, and healthy eating starts to feel fun instead of a chore. Ana’s big on keeping things gentle and pressure-free too (fussy eaters included), reminding parents their job is to offer nourishing food, not control every bite. Her vibe is all about balance, real life, and bringing wellness back to basics:

• good food,
• shared moments, and
• a lot of heart

Healthy camp recipes

Ana shared 3 healthy recipes with us, all easy to prepare on holiday:

• Spiced potato and bean shakshuka
• Fresh prawn, chickpea and avocado salad
• Loaded nachos

Spiced potato and bean shakshuka

Ingredients:

• 4 potatoes, steamed
• 1 brown onion, diced
• 2 tsp smoked paprika
• 1 tsp cumin, ground
• 1 tsp dried oregano
• 1 tin black beans
• 3 pasture-raised eggs
• 2 GF bread slices, toasted

Method

Cut your steamed potatoes into quarters. In a large cast iron pan, add your onion and sauté until translucent and fragrant.

Add the beans and the spices and sauté for a further 2 minutes before adding the potatoes. Stir the potatoes through then create 3 wells in the mixture within the pan.

Crack an egg into each well and turn your heat down. Allow the eggs to cook to your liking.

Serve with toasted GF bread slices.

Fresh prawn, chickpea and avocado salad

Ingredients:

• 250g fresh cooked prawns
• ½ cos lettuce, shredded
• 1 cucumber, sliced
• 100g cherry tomatoes, diced
• 400g tin chickpeas
• 1 avocado, sliced
• 3 shallots, diced
• ¼ cup extra virgin olive oil
• 1 lemon, juiced

Method

In a large bowl, add the lettuce, cucumber, tomatoes and chickpeas.

Top with the prawns, slices of avocado and the shallots.

Season with salt and pepper and then drizzle with olive oil and juice of 1 lemon.

Loaded Nachos

Ingredients:

• 500g grass-fed beef mince
• 1 brown onion, diced
• 2 garlic cloves, crushed
• 1 packet taco seasoning (I like to use Mingles)
• 400g tin black beans
• 1 packet 200g corn chips
• 200g shredded cheese

GUACAMOLE

• 1 avocado
• 1 lime
• 2 tbsp fresh coriander, chopped

TOMATO SALSA

• 150g cherry tomatoes, cut into quarters
• ⅓ purple onion, finely diced
• 2 tbsp fresh coriander, chopped
• ½ lime
• 2 tbsp extra virgin olive oil

Method

In a large pan, add the onion and garlic and sauté for a few minutes until fragrant.

Add the mince and taco seasoning. Cook for further 8-10min until cooked through. Lastly, stir in the black beans.

While the mince is cooking, prepare the guacamole and tomato salsa. Mash the avocado in a bowl then stir through the coriander. Juice the lime and add salt and pepper, stir until well combined.

In another bowl, add the salsa ingredients and season with salt and pepper. Stir until combined.

On a large plate, lay out half the corn chips and top with half the grated cheese. Place in the microwave for 1 minute to allow the cheese to melt.

Serve the corn chip mixture with the guacamole and tomato salsa on top.

Feeling hungry? Me too!

Thanks for sharing these delish recipes with us Ana, can't wait to try them!

Looking for more camp cooking inspiration? Check out our camp cooking recipe inspiration here.