Real Food Camping: Hobo Packs


Camping is THE BEST summer activity.

There is nothing like getting outdoors, away from electronics, out exploring the world around you. Whether you tent camp, car camp, or stay in an RV or rustic cabin, camping is just plain fun!

One aspect makes camping fantastic is the food. Planning your camping menu is exciting and challenging at the same time. The excitement comes from the variety of foods and change in cooking method while camping. It needs to be portable, easy to cook, and nourishing (hiking can take a lot out of you!).

The challenge can be in avoiding processed filler foods and sticking to real foods that will keep your energy up. It would be easy to throw in a bag of chips for a snack, but how will that help you succeed on your epic hike? Cut up those carrot sticks and pack the hummus!

Our favorite camping dinner is what we call a Hobo Pack. It’s very easy to prep ahead of time and could be frozen if needed to last a couple days in a cooler. There is a lot of flexibility in the recipe. Be creative!

Before we head out, I chop up a variety of vegetables (onions, carrots, potatoes) and mix it together with some raw ground beef in a foil pack. Add some spices and butter and close up the packs. (I usually put the packs in a plastic bag as well just in case they leak.)

When you are out at the campsite get your fire going before dinner and let it die down just a little bit. Place your Hobo Packs on the coals and let it cook! You’ll want to rotate the packs around every five minutes or so for it to cook through. Your cook time will vary depending on how much food you have in your packs. I’d say 15-20 minutes and check that the beef has no more pink.


Hobo Packs


  • 1 lb ground beef
  • 1 small onion
  • 4-5 carrots
  • 2-3 small potatoes
  • (other veggies as desired)
  • 2-3 Tbsp butter per pack
  • salt and pepper
  • favorite spices


  1. Divide meat evenly onto 2 sheets of foil.
  2. Chop vegetables and distribute on top of the ground beef.
  3. Sprinkle with salt, pepper and desired spices. (I like Thyme or Savory. But any single spice or combination will work!)
  4. Add butter.
  5. Fold up foil to enclose the food. Add an extra sheet of foil around the outside if necessary.
  6. Place packs in a plastic bag for transportation or until ready to cook.
  7. When cooking over an open fire, you can use a grate if one is available or you can let the fire die down a little and place the packs on the coals.
  8. Turn the packs every five minutes until the meat is no longer pink and the veggies are at desired doneness.

Super simple! You can eat straight out of the packs or divide up onto plates for the kiddos. Remember the foil is HOT so bring tongs and a hot mitt or towel to handle the packs.

Eating real food while camping CAN be done. It takes a little bit of planning and usually a little prep ahead of time. But it is well worth it. If you usually eat real food at home, you don’t want to switch it up just for convenience when camping. Everyone wants to have fun while camping so feed your body well!

What is your favorite camping food?


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Wellness Wednesday #13 – Real Food

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Wellness Wednesday is here again!

If you’ve been following my blog for some time, you’ve noticed that on Wednesdays I cover a spice, herb, or whole food ingredient that will benefit your health.

Why is this important? True health begins with the food you eat.

Rather than wait on getting sick or being diagnosed with a “condition”, practice a lifestyle of wellness by taking care of your body now. This starts with the nutrients you get in your food.

Note: I’m not a doctor. I’m not telling you how to cure or prevent anything, but this is really just common sense! See my full disclaimer here.

It doesn’t take a team of scientists to discover that eating more fruits and vegetables will benefit your body. Simply cut out the processed foods and eat more vegetables. Try it and find out for yourself!

But easier said than done! Real food eating can be overwhelming at times because it means you aren’t relying on prepackaged foods. You have to make your meals from scratch! And chop a lot of vegetables. And spend extra time in the kitchen.

Trust me, I know! I love eating real food and how it makes me feel. My body does best when I have kale with breakfast and salads for lunch. Eating a lot of fresh foods greatly increases my food prep time! Even though I need my fresh veggies, I don’t want to spend all my time in the kitchen. (I have a growing boy to play with!)

I recently shared with you my tips on Saving Time (and Money) in the Kitchen. Now I have expanded that information and created a complete guide on how to achieve real food eating and efficiency in the kitchen!

Planning with Purpose is my new eBook that is just released this week. In fact, I have a giveaway going on right now for you to get a copy for free! If you can’t wait until the end of the week to get your hands on this life changing book, I’m running a special price right now in celebration of the launch.

Find out more –>> Here!

I’m not just trying to sell you something. I really do believe eating real food will benefit your life in so many ways. Yet, I understand the difficultly it can be to make the time to feed your family well. I’ve learned a lot over the last few years about balancing real food eating and spending time with loved ones which is why I’ve compiled all my tips in this one book.

I want you to succeed in serving real food to your family to keep them well. And also I want you to be free to spend time with your family and pursue other important things in your life. You can do it!


Before you go there is a link up to view!


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Cutting Vegetables in a Real Food Kitchen

This post contains affiliate links.

6 tips for cutting vegetables


If you are transitioning to a Real Food Kitchen, you may have found that you have significantly increased the number of vegetables your family consumes. Yay! But with that comes all the chopping of those vegetables. And that takes time that a lot of us don’t have.

When I expanded our vegetable variety, I was overwhelmed with the amount of cutting I had to do. It takes a lot of time to get a meal on the table when you have to cut up everything. After struggling at first with keeping up with the multitude of freshness, I finally figured a few things out. Time and experience have helped me find the right tools and a few tricks that make it so much easier. It is especially helpful now that I have a little one around that needs a lot of attention!

I have these listed in order of priority. So if you are overwhelmed, start with the first few ideas. Then move on as you get those tools/habits in place.

  1. Get a few really good knives. And keep them sharp. A sharp knife is a safe knife and it makes your cutting so much easier. There are a lot of really good brands out there. You don’t need to get a whole set either. The three knives pictured are about the only ones I ever use.favorite knives
  2. Keep your cutting board accessible. I keep mine on the drying rack next to my sink. Always accessible and easy to get to. You could also hang a rack on the side of your cabinets or right inside one where you can get to it quickly. Keep it near where you do your cutting too. I love using a large bamboo cutting board.
  3. Look up some simple chopping/cutting techniques on line. There are many videos that you can find that show simple ways to cut vegetables. It also helps to know the different types of cuts too. Chop, mince, matchstick, it makes a difference in your recipes when you cut the way it calls for.
  4. Prep your cut vegetables ahead of time. This one takes some planning and I’m still not very good at it. But if you have a small chunk of time, get some of your veggies chopped, sliced, or peeled ahead of time to make your dinner cooking that much quicker. It’s also helpful to have some ready to go snacks in the fridge. When hunger strikes you can grab those carrot sticks instead of the bag of tortilla chips that made it into your cart last week.
  5. Utilize a food processor. I have a mini food processor which is great for shredding vegetables and making cauliflower rice. I like the tiny size which makes it feel less like a clunky appliance and I can pull it out easily. It creates a little variety in texture when you are eating so much of the same thing. Sweet potatoes and carrots taste different when cut and cooked a new way!mini food processor
  6. Get some fancy cutting tools like a vegetable peeler and julienne peeler or even a mandolin slicer. You probably already have the vegetable peeler, most people do. A julienne peeler will help you make those awesome zoodles that taste amazing. I have yet to use a mandolin slicer, but from what I have read they are great for making “chips” out of all sorts of veggies.



Remember to keep it simple and if any of the tools are not being used, donate or give to a friend to try. You don’t need every fancy appliance. That will actually hinder your efficiency in the kitchen. Simple is always best. A good knife and cutting board are the basics to getting those vegetables on your plate.

What vegetable cutting discoveries have you made?

This post is shared on Wildcrafting Wednesdays, Wellness Wednesdays.


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Spring Challenge


Greetings! As I was perusing my favorite food and nutrition blogs I found this little gem: 7 Day Real Food Challenge. What is it you ask? It’s a perfectly timed challenge to introduce you to Real Food eating. If you’ve heard of Real Food or the Whole 30 and have been wary at attempting the change or a month’s commitment, this is your answer. Click on the link above to check out the details of how this work. There is a free eBook that goes with the challenge if you sign up. And a bunch of prizes in a giveaway.

I’m joining the challenge! As I said on my post the other day, I have been indulging here and there. It’s time to tighten up the belts and stick to it. I’m actually really looking forward to it. I’ve been wanting to get back on some challenge for a while now. I seem to make better choices when I have a short time-frame goal to go after rather than a forever lifetime goal. I feel that I’ve completely transitioned to real food cooking, but there are the occasional conveniences that I need to shake. This sounds like it will be a good refresher to my Whole 30 ways.

I’ll share some meal ideas during that week and some tips that I’ve found helpful in real food preparation. There are so many creative things you can do with food! And the key is in the spices. You can make anything taste amazing with the right flavorings. Sauces are important too. The homemade mayo that I’ve shared is a staple to a real food kitchen.

I hope you will consider joining! If not for life at least for a week. You may be amazed at the results.

Disclaimer: I’m not affiliated with the bloggers or sponsors involved in this challenge and giveaway. I just love to read about their awesomeness and to share the good food word with everyone I know.