When it comes to planning your next overnight paddle board adventure, food is often overlooked and a disappointing array of dehydrated food flakes in an attempt to save weight and effort. But it doesn’t have to be that way!

We have put together our top 5 one pot healthy meals that anyone can take with them on their next multi day paddle or overnight camping trip. These recipes are full of flavour, nutrition and are easy to make. Plus only having one pot means less washing up!

Creating a campsite kitchen is a great way to provide an evening of entertainment, who doesn’t love foraging for wood and building a fire pit? Not to mention it can make your camp spot more of a home away from home. A great table idea is to flip a paddle board upside down and find a few rocks or tree stumps to prop it up, and voila, a perfect kitchen counter.

You will need to pack a cooking pot, one ideally that is plastic free so you can use it directly on the fire itself. Check out this one from REI.

Pro Tip: If it’s a one night paddle board trip you can chop and prepare the veg before you go and store in resealable bags so as to avoid having to pack chopping board, knives and other utensils.

Coolers make great seats around the camp fire as well as seats on your paddle board if you need to rest your legs while on a long paddle. Not to mention they are perfect for keeping the beer supply cold and the food from going off. I would also pack the cooking knives and eating utensils in the cool box to avoid damage to dry bags.

Pro Tip: Decant salt, pepper and spices into small resealable bags to minimise weight and size.

STICK SAUSAGES AND GARLIC ASPARAGUS

Method

1. Find 4 good sized sticks and use a knife to taper the ends into a spear shape. Soak the ends of the sticks in water for a few minuets to avoid setting on fire.
2. Spear sausages onto the ends of each stick and hold over the open fire, being careful to not hold them directly into the flames, but close enough for them to get golden brown and cook through.
3. Meanwhile put the olive oil in a cooking pot and place over the fire. Holding the asparagus spears, apply pressure and snap off the hard-straw like ends and discard. Peel and chop the onion into slices.
4. Place the asparagus and onion into the pot, season with salt and pepper and fry for around 10 minuets.
5. Add the minced garlic when the asparagus have around a minuet left in the pan.
6. Remove sausages from the sticks and entree they are cooked through. Serve with the asparagus.

FIRE SIDE VEGGIES WITH COUS COUS

Method

1. Chop up zucchini, peppers, onion and run a knife down each corn on the cob to remove the kernels.
2. Place cooking pot on fire and heat up olive oil. Add the veggies and sprinkle with spices and stir fry for 10-15 minuets, stirring regularly.
3. Once veggies are cooked remove from the pan. Pour in vegetable stock to the same pan (no need to wash) and bring to a boil.
4. Remove the pot from the fire, add in the cous cous and allow to steam through for 4 minuets.
5. Add the veggies on top of the cous cous and place the lid for a further 2 minuets and then serve.

CAMPFIRE QUESADILLAS

Method

1. Place cooking pot over fire and heat up olive oil.
2. Dice the chicken up into small pieces and stir fry until cooked through, remove from the pan.
3. Take a tortilla and spread a heaped tbsp of the Tostitos salsa con queso over one side.
4. Sprinkle a quarter of the chicken over half of the tortilla along with a quarter of the black beans and cheese.
5. Repeat for the remaining tortillas.
6. Fold the tortillas in half and place in separate tin foil parcels.
7. Place on a rock close to flames of the fire an allow to cook until the cheese is melted and tortillas have gone crispy.
8. Remove from fire and enjoy straight from the foil pouches.

BREAKFAST BURRITOS

Method

1. Place cooking pot over fire and heat up olive oil.
2. Add breakfast sausage or sliced mushrooms if making the veggie option, and stir until cooked through.
3. Crack in the eggs, season and scramble until just cooked through. Remove from the heat.
4. Split the mix between the 4 tortillas and add a slice of cheese to each.
5. Fold into burrito shape and serve.

BUBBLE AND SQUEEK

Method

1. Chop up the cabbage and slice the potatoes into thin rounds.
2. In your cooking pot layer the chopped cabbage, potatoes and sausage in alternating layers until all the ingredients are used.
3. Add the water, cover and simmer until everything is cooked through; about 15-20 minuets. Serve.

Images courtesy of Pau Hana image base and Pexels.

Got a recipe you'd like to share? Leave a comment below.