Instructional Leadership, emphasis: K-12 School Leadership (MEd)
Students smiling at each other in outdoor landscape, wearing large hiking backpacks.
  1. NAU
  2. Campus Recreation
  3. Outdoor Adventures
  4. Lumberjack outdoor cookbook

Lumberjack outdoor cookbook

Heading into the outdoors can be fun and also intimidating, especially when it comes to food. Often, healthy habits slip when we are away from our kitchen. However, with a little planning, it is easy to eat nutritious foods while on the road or in the backcountry. Utilize this cookbook to generate ideas, meal prep, and spark interest in exploring a whole new world of camp cooking! These recipes will fuel your body with nutrient-dense foods, giving you more energy to explore the great outdoors.

Breakfast recipes

Breakfast is referred to as the most important meal of the day, and for a good reason! Eating foods in the morning breaks your overnight fast and provides your body with essential nutrients to boost energy and alertness. Starting your day with a healthy breakfast will allow you to climb higher, hike longer, and feel better as you explore a new place!

Havasu Falls Outdoor Adventures Campus Recreation.

Vegan coconut french toast

Ingredients:

  • 1 loaf of bread sliced
  • 1 ripe banana
  • 1 14oz can coconut milk
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • ½ tsp salt Coconut oil
  • Maple syrup
  • Fresh fruit

Directions:

  • In a large bowl, mash banana until smooth
  • Add coconut milk, cinnamon, vanilla extract, and salt and whisk until smooth
  • Heat a skillet over medium heat and add coconut oil to coat the pan
  • Dip a slice of bread into batter and let it soak for a few seconds on each
  • Fry in the skillet until golden brown and crispy (about 3 min per side) Repeat with the rest of the bread
  • Serve with maple syrup and fresh berries or bananas

Makes 4 servings

Cars traveling on road near a vibrant yellow Lockett Meadow, with mountains shown in the background..

Loaded instant oats

Ingredients:

  • 1 cup water
  • 1 instant oatmeal packet
  • 1 tsp honey
  • 1 tbsp nut butter
  • 1 tbsp chia seeds
  • ½ apple (sliced)
  • Dash of cinnamon and nutmeg 1 tbsp maple syrup

Directions:

  • Boil water and add to instant oats
  • Mix and let stand for 1 minute
  • Combine oats with honey, peanut butter, chia seeds, sliced apple, spices, and maple syrup and enjoy!

Makes 1 serving

Female student pulling out sleeping back on a N A U outdoors trip.

Egg scramble

Ingredients:

  • 1 tbsp olive oil
  • avocado oil or butter
  • 4 eggs
  • ½ red bell pepper
  • ½ red onion
  • Handful of spinach
  • ¼ cup shredded cheddar cheese
  • 1 avocado salt and pepper to taste

Directions:

  • Heat skillet over medium heat and add oil
  • Chop red bell pepper and onion into small pieces
  • Add to hot skillet and cook under tender (about 3 min)
  • Scramble eggs in a bowl and add to the skillet
  • Cook for about 3 minutes while constantly mixing
  • Add spinach, cheddar cheese and salt and pepper
  • Cook for another 2 minutes, or until the cheese is melted
  • Remove from skillet and top with sliced avocado

Makes 2 servings

Student stands on rock and looks out into the distance, a waterfall and river flowing nearby.

Avocado & bacon sandwich

Ingredients:

  • 2 slices of bacon
  • 2 slices of bread
  • 1 egg
  • ½ avocado
  • Salt and pepper to taste

Directions:

  • Heat pan over medium heat and add the bacon
  • Flip occasionally and cook until crispy
  • Remove the bacon from the pan and add slices of bread. Toast for about 1 minute per side
  • Crack egg into skillet (adding more oil if needed) and cook to your liking
  • Spread avocado to both sides of toast and layer with egg and bacon.
  • Add salt and pepper and combine to form a sandwich

Makes 1 serving

Two hikers at Grand Falls pointing at small mud waterfalls.

Banana & PB bagel

Ingredients:

  • 1 bagel
  • split 2 tbsp nut butter
  • 1 banana
  • 1 tsp honey

Directions:

  • Spread peanut butter over both sides of the bagel
  • Top with sliced banana and drizzle with honey

Makes 1 serving

Lunch recipes

Outdoor hike in Sedona where two students are walking through a hiking trail.

Chickpea salad sandwich

Ingredients:

  • 1 can chickpeas drained and rinsed
  • ¼ cup dill pickles finely chopped
  • ¼ cup red onion finely chopped
  • 2 tbsp mayonnaise or vegan mayo of choice
  • 2 ½ tsp mustard
  • 1 ½ tsp apple cider vinegar
  • ¼ tsp salt 2 tsp dill
  • ¼ tsp black pepper
  • Bread of choice
  • Top mixture with shredded carrots, lettuce and sliced tomato

Directions:

  • Using a potato masher or fork, mash the chickpeas until most are smashed
  • Add the pickle, onion, mayo, mustard, vinegar, salt, dill, and black pepper
  • Mix well and taste for seasoning adjustment
  • Put mixture onto slices of bread of choice
  • Top mixture with shredded carrots, tomato slices, and lettuce before putting the sandwich together

Makes 2 servings

Close-up of a tree stump, showing cracks and gaps in the weathered wood.

White bean bruschetta

Ingredients:

  • 1 14 oz can white beans, rinsed and drained
  • 1 14 oz can diced tomatoes drained
  • ¼ cup minced red onion
  • 2 tbsp chopped, pitted green olives (optional)
  • 2 tbsp olive oil
  • 1 tbsp dried basil
  • 1 chive garlic
  • Salt and pepper to taste
  • Toasted bread slices or pita chips

Directions:

  • Combine everything (except the bread/pita chips) in a bowl
  • Stir to combine, and let sit 10-15 min
  • Serve on top of toasted bread or with pita chips

Makes 4-6 servings

N A U Professor addressing students at the top of a Grand Canyon summit, with iconic Grand Canyon rock views in the background.

Turkey & veggie wraps

Ingredients:

  • 1 tortilla
  • 2 slices of turkey or deli meat of choice
  • 1 slice of cheese Handful of spinach
  • 1 slice red onion
  • 1 slice tomato
  • 1 tbsp hummus
  • ½ avocado
  • Condiments of choice

Directions:

  • Open the tortilla and assemble the sandwich with ingredients listed
  • Wrap up and enjoy with a piece of fruit on the side

Makes 1 serving

Landscape view of bushes atop a red mountain in Sedona..

Chicken salad boats

Ingredients:

  • 1 4 oz can chicken packed in water, well drained
  • ¼ ripe avocado or ¼ cup plain Greek yogurt 2 tbsp diced red onion ¼ cup dried cranberries 1 cucumber, halved lengthwise and cut into thirds with the seeds scooped out Salt and pepper to taste

Directions:

  • In a small bowl, combine chicken, avocado, cranberries, and salt and pepper
  • Stir well to combine
  • Scoop the chicken mixture into your cucumber boat and enjoy

Makes 2 servings

Student walking on rocks across a creek.

BLT avocado sandwich

Ingredients:

  • 2 slices bread of choice
  • 2 slices of bacon
  • 1 slice tomato
  • 1 leaf of lettuce
  • ½ avocado
  • 1 tsp mayo or condiment of choice

Directions:

  • Precook bacon at home to your liking
  • Spread the avocado on both slices of bread and layer with remaining ingredients
  • Combine slices to form a sandwich and enjoy

Makes 1 serving

Dinner recipes

Two students sitting on a cliff, looking out towards vegetation of Havasu Falls below them.

Greek salad

Ingredients:

Salad

  • 1 cucumber
  • 3-4 tomatoes
  • 1 large red bell pepper
  • 1 small red onion
  • 15 oz. can of chickpeas, rinsed and drained
  • Optional: olives, feta cheese, pepperoncini

Dressing

  • 3 Tbsp. red wine vinegar
  • 1/4 cup olive oil
  • 2 tsp. dried oregano
  • ¼ tsp salt

Directions:

  • Make the dressing: in a small bowl, combine dressing ingredients and whisk to combine
  • Dice the cucumber, onion, bell pepper and tomatoes (removing any excess liquid from tomatoes)
  • Put vegetables and chickpeas in a large bowl
  • Add dressing and toss or stir to combine
  • You can eat immediately, but it is better to refrigerate for at least an hour to let flavors combine. Some dressing will settle on the bottom, so stir before serving.

Makes 3 servings

Road headed towards a landscape of trees and mountains in Flagstaff.

Chicken quinoa bowls

Ingredients:

  • 1 cup quinoa
  • 2 4 oz cans chicken packed in water, well drained 4 large kale leaves, stalks removed and finely chopped
  • 1 14 oz can black beans, drained and rinsed
  • 1 lime, cut into wedges
  • 2 avocados, pitted and sliced
  • 1 bunch of cilantro, chopped
  • 1 ripe mango, pitted and sliced
  • ½ tsp chili powder
  • ½ tsp salt
  • 1 can salsa

Directions:

  • Cook quinoa according to package directions
  • Remove chicken from the can and mix with chili powder and salt
  • Chop fruits and vegetables
  • Mix everything in with cooked quinoa and black beans and serve with lime and salsa
  • Feel free to prepare quinoa at home and bring with you

Makes 4 servings

Backs of students traveling through knee-deep water in Havasu Falls.

Mediterranean tuna pasta

Ingredients:

  • 2 5 oz cans of albacore tuna
  • 1 tomato chopped
  • ¼ cup pitted kalamata olives, pitted and coarsely chopped
  • ¼ cup chopped red onion
  • 2 tbsp chopped parsley
  • 2 tsp lemon juice
  • 1 box fusilli pasta, dry
  • 1 cup grated mozzarella cheese

Directions:

  • Cook pasta according to box directions
  • Stir drained tuna with tomato, olives, onion, parsley, lemon juice, olive oil, salt, pepper in a large bowl
  • Add pasta to tuna mixture and sprinkle with mozzarella cheese
  • Stir until everything is combined.

Makes 4 servings

Close-up of tiny white flowers in an outdoor field.

Four-can chili

Ingredients:

  • 1 medium onion, chopped
  • 1 tbsp olive oil
  • 1 14 oz can black beans, drained
  • 1 14 oz can red kidney beans, drained
  • 1 14 oz can diced tomatoes
  • 1 can chipotle peppers in adobo sauce
  • 2 cups vegetable stock
  • 2 tsp salt
  • 1 tsp garlic powder
  • 1 tsp cumin

Directions:

  • Start by scraping out the seeds out of the chipotle peppers
  • Roughly chop the peppers and reserve the adobo sauce
  • In a large pot, heat the olive oil over medium/high heat
  • Add the onions and sauté until they begin to soften
  • Add the drained kidney and black beans, tomatoes, chopped chipotles, leftover adobo sauce, vegetable stock, salt and spices. Stir to combine
  • Cook until the chili is thickened, about 20 min
  • Serve immediately with your choice of toppings

Makes 4 servings

Snack recipes

When camping or hiking, it is essential to eat enough calories to sustain your energy needs. Keeping up with those needs means snacking on healthy foods throughout the day. Try making your own energy balls or trail mix for a grab and go snack perfect for the trail!

Students hiking through a rocky outdoor trail, traveling under a large fallen tree.

Pumpkin spice energy bites

Ingredients:

  • 1 ½ – 2 cups old fashioned oats
  • ½ cup all-natural peanut butter
  • ½ cup pumpkin puree
  • ¼ cup honey 1 tsp vanilla extract
  • ½ tsp cinnamon
  • ½ cup dried cranberries
  • ¼ cup pumpkin or chia seeds

Directions:

  • Combine all ingredients in a large bowl (starting with 1 ½ cups of oats)
  • Mix well with a rubber spatula
  • If the mixture seems too wet, add an additional ½ cup of oats
  • Using hands, shape into 15 balls
  • Place on a cookie sheet with wax paper and refrigerate for at least 1 hour

Makes 15 bites

Shadows from trees cast onto dirt ground.

Peanut butter energy bites

Ingredients:

  • ¾ cup dates, chopped (or other dried fruits)
  • ½ cup rolled oats
  • ¼ cup creamy peanut butter
  • Chia seeds to garnish

Directions:

  • Soak the dates in a small bowl with warm water for 5 to 10 minutes.
  • Combine the dates, peanut butter, and oats in a food processor or blender and blend until the mixture is very finely chopped.
  • Garnish with chia seeds and refrigerate for 12 minutes and up to one week.

Makes 15 bites

Student group using hiking equipment to hike through a Grand Canyon hiking trail.

Trail mix

Ingredients:

  • 1 ½ cup raw nuts: almonds, pecans, cashews, peanuts, etc.
  • 1 cup raw seeds: sunflower seeds, pumpkin seeds, etc.
  • 1 cup unsweetened dried fruit
  • Fun stuff (amounts vary): ½ cup chopped dark chocolate, 1 cup popped popcorn, 1 cup pretzels, etc.
  • Spice: ¼ tsp sea salt, ½ tsp cinnamon, pinch of nutmeg

Directions:

  • Combine all ingredients in a large bowl and mix well.
  • Store in a Ziplock bag or mason jar.
Dirt shore near large rive flowing through rocks in Havasu Falls.

Other easy snack ideas

  • Chicken and tuna (in foil packets)
  • Powdered hummus and olive oil and tortillas
  • Nut butter packets
  • Jerky and meat bars
  • Cheese
  • Hard cheeses stay best in your backpack
  • Bars
  • Fruit leather

Dessert recipes

Desserts and sweets provide an important boost for your mental state while getting through difficult days on the trail or setting up camp. Incorporate sweet foods sparingly and fats for camp cooking!

Male student smiling as he is held up by ropes on the Campus Recreation Outdoor Challenge Course.

Campfire banana boats

Ingredients:

  • 1 banana
  • Nut butter
  • Dark chocolate
  • Mini marshmallows
  • Crumbled graham crackers
  • Aluminum foil

Directions:

  • Take a banana with the peel still on and cut down the middle (along the concave side). Not all the way through, but until the knife grazes the other side.
  • Stuff the banana with peanut butter, dark chocolate, and mini marshmallows.
  • Wrap the banana in foil and place on the edge of your campfire.
  • Carefully remove the banana with tongs after 5 minutes or until the banana feels soft.
  • Unwrap and top with crumbled graham crackers.

Makes 1 serving

Landscape view of the Grand Canyon, showing lush green vegetation and a small creek flowing through cliffs.

Vegan campfire apple crisp

Ingredients:

  • 1 apple, peeled and sliced thinly
  • ½ tsp olive oil or coconut oil
  • 1 tsp maple syrup
  • ½ tsp cinnamon
  • ¼ cup granola
  • Aluminum foil

Directions:

  • Prepare sliced apples and place on a large piece of aluminum foil.
  • Drizzle with oil and maple syrup.
  • Sprinkle apples with cinnamon followed by the granola and seal up the apple crisp foil packet.
  • Place in the campfire and cook for 15-20 minutes, turning at least once.
  • Carefully remove with tongs and serve with dairy free ice cream!

Makes 1 serving

Now that you have the tools for eating healthy, it is time to get out and explore! Spending time outdoors is beneficial for mind, body, and soul, and provides a reset from daily life stresses. Be sure to pack enough water, layers, and sunscreen in addition to nutritious foods. Thank you for using this cookbook as a guide and enjoy your time connecting with nature!