A couple of weeks ago, my daughters and I headed to Girl Scout day camp. It was a week of hiking, songs, swimming, games, crafts, dancing, fire building, and cooking on the fire. Very fun and cute, but of course there is the entire FOOD question. The camp director was great about getting me the menus and recipes ahead of time so we could bring things that would work for us. I don’t expect people to work out our food for us for several reasons: I worry about cross contamination, I know the ingredients MUCH better then the cooks there probably do, and I want it to be as little of a big deal as possible for others so they get a bit of education about allergen-free cooking without being overwhelmed and irritated by the whole thing.
The camp gave me permission to share the menu and recipes here along with my adaptions of them. No one will claim that this is the end-all of healthy eating but, hey, it’s camp! The recipes are just basic Girl Scout recipes for camping that kids as young as 6 and 7 year-old can help cook. I will just put in a day’s recipes at a time in the next few entries in the interests of time (for myself) and shorter entries to slog though.
On Monday, we brought our own GFCF hot dogs, grab bags of GFCF chips, and the personal sized (7.5 oz.) cup of Bush’s original baked beans. We ate the raw veggies and fruit from the camp and drank lemonade and water. If you are not sure about the cross-contamination risk of the camp you are attending, bring individually packaged bags of veggies and fruits for your camper.
Info about Bush’s can be found here.