The camp saga is at an end…

by angelaskitchen on July 28, 2006


Lunch in Unit

Campfire Pizza

Veggies & Dip



Ants on a Log


Lunch in the Dining Hall

Cook’s Choice – Dining Hall


Shhh, it’s a Surprise!

On Thursday there was a bit of a glitch at camp.  There was a fire ban in the area, so no campfire.  That, of course, meant the girls could not cook lunch outside.  Much disappointment from the girls, but for us grown-ups it meant lunch in the air conditioned lodge building during a nasty heat wave.  Ahhhh….  The campfire pizza was dully made and passed out by the kitchen staff.  We brought our own stuff and my daughter wanted hers cold.  Worked for me, too!

Ants on a Log (or Bumps on a Log) is a regular snack for us and already GFCF if you have GFCF peanut butter without gluten bread crumbs in it (we brought a mini container of pb, just in case).

I checked with the cook earlier in the week to see what was up for Friday.  She said they were doing a combination of sandwiches and leftovers.  Easy for us!  We brought sandwiches with the fillings we felt like eating that day and had the fruits and veggies from camp.

The secret snack on the last day were individual ice cream cups.  As the camp had been passing out different types of popsicles (including Minute Maid juice pops) at the end of each day while waiting for the bus load up, I knew they had some frozen treat on hand for us.  The cook made sure to set something aside for my daughter for Friday when everyone else had the ice cream cups.  The cook was so nice, she actually gave my daughter a choice of three different items.  Very sweet of her!

You will probably notice that we had quite a bit of soy during camp week.  I know that many people with these same allergies also have trouble with soy, but we have been fortunate that is not an issue for our family.  However, we try not to eat too much soy as it is such a high allergen food.  With going to camp this week and trying to make things as much the same as possible in as easy of a way as possible, we went with more soy products this week.

All in all, camp was not that difficult for us.  It did require checking on the food ahead and bringing our own alternatives to cook up and assemble at camp.  However, everything fit into a very small soft-sided cooler with a strap I was able to tote around camp on my shoulder without problems.  We had a good time and clued in some people about the diet without making it a big deal.   We can’t wait to go again next year!!


EQUIPMENT: Kettle, knife, cutting board, bowls/containers for toppings, aluminum foil, long-handled spoon, tongs, hot pad

Cooking Method: fire

Preparation Time: 20 min

Cooking Time: 10 min

INGREDIENTS:                GFCF Ingredients:

Pepperoni                             Hormel or Wellshire Farms

Pizza Sauce                          Brought small container of homemade

Cheese                                     Follow Your Heart Mozzarella style

Onion (optional)               same

Sliced Black Olives same

Mushrooms same

Flour Tortillas                        GFCF 6” corn tortillas


Chop onions, mushrooms, and black olives.  Spoon pizza sauce onto one half of tortilla. Top with pepperoni, cheese, olives, onion, and mushrooms as desired.  Fold tortilla in half and wrap each shell individually in foil.  Place foil packages on grill and heat until cheese melts, turning once with tongs or hot pad (about 5 minutes per side).

Wellshire Farms:


Follow Your Heart:

Minute Maid:

Ants On A Log

EQUIPMENT: Knife, cutting board

Cooking Method: No Cooking

Preparation Time: 15 min

INGREDIENTS:                   GFCF Ingedients:

Celery                                         same

Peanut Butter                         GFCF peanut butter

Raisins                                        same


Divide celery stalks and rinse to remove dirt.  Cut each stalk into 3-inch pieces (logs).  Spread peanut butter on each celery piece. Top with a few raisins (ants).

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