BOOK YOUR ESCAPE

Campfire Cooking

Campfire Cooking | How to Getaway

Nourishing Hiking Snacks That Are Dietitian Recommended

By Jaime Bachtell-Shelbert, RDN -

We asked Jaime Batchell-Shelbert, RDN of Wholly Nourished, to share some of her favorite hiking snacks when she visits Postcard Cabins. As a registered dietitian, she had great insights and ideas — whether you’re leisurely walking on the Nature Trail near your cabin, or are venturing out to a more challenging hike in the area.

Postcard Cabins Tip: Check out our Local Guides for trail recommendations and more before your stay.

One of the many reasons I book regular stays at Postcard Cabins is for the opportunity to get outdoors and hike the nearby trails. While the weather forecast, type of footwear and gear are all important to consider before heading out on a hike, my registered dietitian mind immediately prioritizes food. I’ve compiled a selection of my favorite hiking snacks to pack on your next adventure that are portable, will sustain your energy (no blood sugar dips!) and will keep everyone in your hiking party happy.

But first, why is it important to choose nourishing snacks for your hike?

Choosing the right nutrient dense snacks provide sustained energy for your hike. For example the mix of carbohydrate, protein and fat in a handful of nuts and a piece of whole fruit results in steady blood sugar, whereas a sugary pastry containing excess refined sugar and fat provides a temporary spike in energy followed by feelings of sluggishness.

Smart snacking not only provides endurance during your hike, but also supports recovery after your hike. For example, highly processed chips or cookies contain ingredients that promote inflammation in the body, whereas whole or minimally processed foods help reduce inflammation thus promoting muscle repair and reducing muscle soreness.

Believe it or not, choosing the right healthy snacks can be the difference between having a successful hiking experience versus a miserable one. Snacks provide enjoyment of the experience, stave off mid-hike meltdowns (if young children are involved) and provide a sense of comfort on unfamiliar terrain. To this last point, the same breakfast cookies we enjoy at home as a family, provide feelings of home and comfort while on the trail.


What are some variables to consider when choosing snacks?

Duration of the hike- Lighter snacks may work well for shorter hikes, but longer hikes require more calorie/nutrient dense options.

Difficulty of the trail- Much like hike duration, difficulty of the trail dictates what we pack in our snack pack. Again, simple snacks like hummus and veggies are ok for easy trails, while more thought out snacks with a balance of carbohydrate, protein and fat are necessary for more rigorous trails (think overnight oats with nut butter and berries).

Weather- Warmer weather calls for more hydrating options like cucumbers and oranges and foods that don’t easily spoil. Cooler temperatures allow for a wider range of non-perishable and fresh snacks like beef jerky, cheese sticks and berries.

Nourishing Snack Ideas

Low-intensity hikes

Veggies and hummus: A lightweight, hydrating, nutritious option for shorter hikes.
Fresh or dried fruit: Pick portable options that do not bruise easily such as apples, oranges or dried mango. Pair with a small amount of nuts or nut butter to avoid sugar crashes.
Nuts or nut butter pouch: Portable as well as being a good source of healthy fat and protein. Pair with high carbohydrate foods such as fresh or dried fruit.
Granola/granola bar: Homemade or a minimal ingredient store-bought options are best, filled with whole grains, nuts, seeds and dried fruit. Add dark chocolate or dried coconut as an extra treat!
Trail Mix: Provides a quick, portable energy boost without the crash…thanks to a balance of carbohydrate, fat and protein. Look for a brand containing nuts, seeds and dried fruit or make your own!
Peanut butter pretzels: Great for quick and portable snacking.

These examples provide mostly carbohydrates with a small amount of fat or protein for energy, which is preferred during a shorter hike.

Higher intensity hikes

Overnight oats: A nutrient dense, power snack that is easy to prep ahead. Combine oats with milk and flax or chia seeds to set and chill overnight. Top with nut butter, nuts, berries, seeds, etc. for calories and nutrients.
Peanut butter bagel with fruit or honey: Provides a balanced meal for longer hikes that is also good for recovery.
Yogurt and granola: A great cool weather snack. Choose Greek yogurt for added protein and add granola for carbs and fat. Filled with nutrients and calories for longer treks.
Cheese, whole grain crackers and fruit: A combo that provides protein, fat and carbohydrate for sustained energy.
Energy bars/bites: Portable snacks that can be made with nutrient/calorie dense ingredients such as nuts, nut butter, oats, flax seeds, honey, cacao nibs, dried fruit, etc. See the recipe below for my chocolate almond energy bites.
Stuffed Dates: Easy to make and naturally sweet. Just add nuts or nut butter and dark chocolate. Dates offer natural sugar for energy and potassium, which is needed for muscle function.
Breakfast cookies: Similar to an energy bite, contains whole, good-for-you ingredients with a mix of macronutrients.
Trail mix: This snack does it all- both short and longer hikes. Trail mix is calorie dense and lightweight, offering sustained energy and nutrients without taking up valuable pack space. Mix it with granola, coconut chips, or roasted chickpeas for even more energy throughout longer hikes. They call it “trail” mix for a reason!

These examples provide a balance of carbohydrate, protein and fat along with more calories to support endurance on and recovery from a longer hike.


Final thoughts

Water: Always pair your hiking snacks with plenty of water or electrolyte beverages, the latter being especially important on longer hikes. A good rule of thumb is 16 ounces of water per hour.

Storage: No matter the length and/or difficulty of the hike, lightweight and portable are key as well as utilizing environmentally friendly storage and packing solutions. Reusable silicone bags are always in my arsenal as an eco-friendly option. Wax or parchment paper works well for sandwiches. I also like to use stainless steel containers with dividers to accommodate a variety of snacks.


Recipe Spotlight

Chocolate almond energy bites

Ingredients:

3/4 cup almonds
1/4 cup cacao powder
3 tablespoons hemp seeds
3 tablespoons unsweetened coconut flakes
3/4 cup pitted dates (soaked in hot water for
20 minutes then drained)
1 tablespoon water, plus more if needed
1-2 tablespoons maple syrup

Method:

1. Add almonds, cacao powder, hemp seeds and shredded coconut to a food processor. Process into a fine powder.
2. Add in the soaked dates, water and maple syrup. Pulse until a dough-like consistency forms. Add more water as necessary.
3. Roll dough into small bite-sized balls.
4. Roll balls in extra shredded coconut flakes if desired.

Breakfast Cookies

Ingredients:

1 large banana, mashed
1 cup gluten free, whole oats
1/3 cup natural peanut butter
3 tablespoons dark chocolate chips
Optional: add 2 tablespoons protein powder

Method:

Mix the banana, whole oats and peanut butter together in a small bowl.
Add the protein powder, if using, and stir again.
Add in the chocolate chips and stir to incorporate.
Form the dough into four large cookies. Place on a parchment or silpat lined baking sheet.
Bake in a 350° oven for 12 minutes or until set.

Campfire Cooking

Campfire Cooking: Vegan Black Bean Chorizo Soup

By Jaime Bachtell-Shelbert, RDN -

Jaime Bachtell-Shelbert, RDN, of Wholly Nourished (@whollynourishedrd), recently visited Postcard Cabins Barber Creek with her family and shared her favorite love language with them — cooking. This nutritious and comforting one-pot meal can be made over an open fire on your next escape to nature, or cozy at home. It is a great dish to romanticize a midweek meal or show someone you love how much you care about them.

Ingredients:

1 tablespoon extra virgin olive oil

16 ounces soy chorizo,* casings removed 

1 small onion, diced  

1 medium red bell pepper, diced 

8 cloves garlic, minced 

1 tablespoon cumin 

1 teaspoon smoked paprika 

6 cups vegetable broth 

4 cans black beans, rinsed and drained

¼ cup chopped cilantro 

Optional toppings: sliced green onions, extra cilantro, rice, tortilla chips 

Method:

  1. Heat  the olive oil in a Dutch oven or stock pot atop a grill grate over a campfire. 
  2. Add the onions, garlic and peppers and cook until softened, about 5-7 minutes.
  3. Add the chorizo, breaking up with a wooden spoon. Saute for 5 minutes more until just starting to brown. 
  4. Add the spices, stirring and cooking one minute more until fragrant. 
  5. Add the broth and beans and bring to a boil. Reduce heat and simmer for 20 minutes allowing the flavors to develop.
  6. Serve and top as desired. 

*Note: I have tried a few soy chorizo brands and Trader Joe’s brand comes out on top every time. It is seasoned really well and the heat level is perfect, not too hot. Pork chorizo works in this dish as well, if preferred. 

What are some of your favorite foods to cook for those you love?

My biggest joy is to cook favorite meals that have been requested by my family and friends or special occasion meals (birthdays, holidays, etc.). Some favorites include homemade grilled pizzas, apple dumplings,  and comforting soups and stews like this black bean chorizo soup. Oh, and of course, tacos…which are always fun to create and share. For special occasions, I find joy in planning meals that are elevated yet simple and approachable.  Most recently I prepared bruschetta chicken, with Mediterranean farro and an arugula salad. The dessert was made complete with a hazelnut fudge affogato. Making really good food that is not too fussy and sharing it with others is the cherry on top for me. 

Why do you consider cooking to be a love language of yours?

Cooking is a way to connect with and serve others without words. By making a homemade baked good for a neighbor, hosting a dinner party for friends or simply cooking for my family I hope to convey the thoughtfulness and effort I put into the preparation…and that those on the receiving end feel valued and cared for. 

How do you make time to romanticize meals?

Transforming the ritual of mealtime to something more meaningful and special doesn’t have to be time-consuming or extravagant. It can be as simple as lighting candles or using special dinnerware. Also recreating a meal from experiences, such as a first date, a childhood favorite or from a special vacation can be really impactful. 

What makes cooking in nature special to you?

Cooking in nature automatically makes me more mindful of where my ingredients come from and more in awe of what nature provides. Cooking outdoors challenges my creativity and inspires me to focus on rustic, effortless, comfort food. It is a return to simplicity — paring down a dish to simple, quality, whole food ingredients prepared with basic tools and a fire, all the while immersed in the sights, sounds and scents of nature.

Campfire Cooking

Campfire Cooking: Three Courses of Georgia Peaches

By Postcard Cabins -

Photographer and food blogger Katherine D’Costa spent her recent Artist Fellowship cooking up a storm at Getaway Chattahoochee. Katherine and her husband, a chef and recipe developer, came up with a three-course summer meal, all featuring Georgia peaches.

Now they’re sharing their recipes for poached peaches and corn salsa, bourbon barbecue pork chops with grilled peaches, and grilled peaches and pineapples.

Poached Peaches and Corn Salsa

What you’ll need:

  • 2 ears fresh corn (shucked)
  • 8 grape tomatoes (halved)
  • 1/2 cup cilantro (finely-chopped)
  • 1 cup lime juice
  • 1 tsp kosher slat
  • 2 tsp ground black pepper
  • 1 tbsp oil
  • 2 tbsp red tomato (finely diced)
  • 1 poached peach

What to do:

  1. To poach the peach, grill the peach until it’s marked and slightly smoked.
  2. Remove kernels from corncob.
  3. Mix all ingredients together in a bowl.
  4. Serve immediately.

Grilled Bone-In Pork Chop with Bourbon BBQ Sauce and Grilled Georgia Peaches

What you’ll need:
For Pork:

  • Medium to thick bone-in pork chops

For Sauce

  • 2 cups Ketchup
  • 1/2 cup brown sugar
  • 4 tbsp apple cider vinegar
  • 2 tbsp ground black pepper
  • 1 tbsp & 1 tsp salt
  • 1 cup & 4 tbsp bourbon
  • 2 tsp ground ginger
  • 2 tsp ground garlic
  • 1/2 cup chopped cilantro
  • 1/2 cup lemon juice
  • 1 tsp Worcestershire sauce
  • 2 tsp soy sauce
  • 1/2 cup butter
  • 2 peaches

What to do:

  1. Grill the pork chops to medium temperature.
  2. Heat soy sauce, brown sugar, and apple cider vinegar until the sugar is melted.
  3. Add this mix into a blender, along with ketchup, pepper, salt, 1 cup bourbon, ginger, garlic, cilantro, lemon juice, and Worcestershire sauce.
  4. Mix in blender until fully incorporated.
  5. Grill peaches until marked and mildly smoked (the color will darken a bit).
  6. Add butter, peaches, 4 tbsp bourbon, and 1 tsp salt into a sauté pan and heat until peaches are fully tender.
  7. Chop peaches and add to blender mix.
  8. Spoon sauce over pork to taste.
  9. Add cilantro to garnish.

Grilled Peaches and Pineapples

What you’ll need:

  • 2 peaches
  • 1 pineapple
  • 1/2 cup butter
  • 1 tsp salt

What to do:

  1. Grill 2 peaches and pineapple slices until tender.
  2. Heat all other ingredients until melted.
  3. Add peaches and pineapples until fully coated.
  4. Chop and serve.

Ready to create a recipe of your own? Book your escape now. Find more delicious recipes from Katherine here.

Campfire Cooking

Wine Pairings for your Campfire Cookout

By Postcard Cabins -

Those of us immersed in the buying, selling, growing and making of wine are often called on to answer the all-important question of what to drink in every given situation. So, we at Early Mountain winery in central Virginia are thrilled to share our recommendations for the campfire. Some reflections:

You are an expert
Every wine drinker is an expert in their own tastebuds so speak with confidence at your favorite wine shop- sharing what flavors you generally like (feel free to use beer, cocktails, or wines you currently love as a reference) and don’t apologize for your preferences. If you like sweet and
fruit driven flavors, citrus, spice, or a bit of edgy bitterness a knowledgeable wine salesperson can guide you appropriately. We promise it will work better than grabbing the prettiest label.

Consider the food
Don’t get hung up with “rules” but some basic reference points can help guide you – sweet flavors (s’mores, anyone?) do best with fruit driven or sweet wines (Lambrusco, fresh young reds such as the Early Mountain Soif blend). Grilled pineapple shines with a demi-sec sparkling or Chenin Blanc. Grilled flavors sing with wines touched by smoky oak (Cabernet Franc, barrel aged Chardonnays). Mild flavors of seafood and veggies benefit from a zip of acidity (Sauvignon Blanc, Petit Manseng).

Drink Local
We encourage you to skip the supermarket mass brands and instead pop into a local wine shop or local winery to see what is happening close to your Getaway. Whether central Virginia, upstate NY, or Texas hill country, the last 10 years have brought an incredible surge in passionate quality winemaking in lesser known regions. And many of these wines don’t make it beyond their state borders, so make your Getaway a chance to discover something new.

And we’ll let you in on a secret – any wine tastes better when you’re relaxed, tuned out, and surrounded by friends. So pretty much any choice will be a win.

Find out more about Early Mountain here, or book an escape to Getaway Shenandoah and be sure to check them out on the way there or back.

Early Mountain Vineyards is just a short drive from Getaway Shenandoah, and home to an award-winning tasting room and sprawling vineyards. We asked them for tips on how to pair wine for your next campfire cooking session.

Campfire Cooking

Campfire Cooking: Campfire Pizza

By Garianne's Table -

We recently hosted Garianne Gagliardi of Garianne’s Table at Getaway Eastern Catskills in January, and during her stay she captured one of her favorite recipes from her trip: a sweet and salty campfire pizza. Read on for her recipe to recreate this delicious meal on your next escape to nature.

Campfire Pizza

Ingredients

  • 1 bag dough sub gluten free dough if need be. You can also make your own dough if you’d like!
  • fig spread
  • fresh mozzarella cheese
  • fresh basil
  • prosciutto
  • honey
  • salt + pepper
  • butter or oil to grease the pan

Instructions

  • Grab a 10 inch Cast Iron Skillet
  • Butter or oil the base
  • After letting the dough rise, mold it into the cast iron skillet
  • Layer on the fig jam, sprinkle mozzarella cheese, place down prosciutto + basil leaves, and lastly drizzle with honey – feel free to add whatever spices you enjoy as well
  • Place on fire rack above the fire – cover with foil.
  • Let cook for about 15 minutes or until pizza looks fully done. Check it periodically and turn the cast iron often so all sides cook evenly
  • Enjoy!

For a sweet dessert to follow your pizza, head over to her blog for her Cast Iron Skillet Banana Bread recipe.

Feeling inspired to create your own campfire dishes? Book your Getaway today.

Campfire Cooking

Campfire Recipes: Dark Chocolate Sunflower Seed Butter and Oat Bites

By Postcard Cabins -

There’s nothing better than whipping up a delicious meal with those who matter most to you – except packing up some quick snacks to carry with you to the peak of a new hiking trail. Read on for a quick and easy recipe for some energy bites that you can make during your own Getaway and carry with you on all of your adventures.

Ingredients

  • 1 cup oats⁣⁣ 
  • 4 tbsp nut or seed butter (we used 88 acres dark chocolate sunflower seed butter)⁣⁣
  • 6-8 dried apricots (if you use dates, 4-6)⁣⁣
  • 4 tsp of liquid (we used @elmhurst1925 unsweetened hazelnut milk)⁣⁣
  • Optional: roll in coconut shavings, add nuts, drizzle with a nut/seed butter⁣⁣ – makes about 15 balls⁣⁣⁣⁣.

Instructions

Combine all ingredients in a blender. You may need to occasionally scrape down the sides to ensure everything is incorporated. Once all mixed, form the balls and refrigerate for at least 40 minutes. Drizzle with seed/nut butter of choice once ready to eat!

Ready to whip up some energy bites in nature? Book your Getaway today.

Campfire Cooking

Toasted Strawberry S’mores

By Postcard Cabins -

To make a fun twist on a campfire classic, incorporate some farmer’s market strawberries to add fresh flavor to your s’mores.

Here’s how to make toasted strawberry s’mores:

INGREDIENTS
– Wooden skewers
– Strawberries
– Bag of Marshmallows (heated on stove)
– Graham crackers, cut into 1-inch squares
– Brownies, cut into 1-inch squares



INSTRUCTIONS
Using wooden skewers, skewer strawberries. Melt your marshmallows in a pot on the stove (we have one in each of our cabins) and transfer the mixture to a bowl. Dip strawberries in marshmallow liquid to coat well.

Over open flame, hold strawberry skewers over fire until golden brown, turning frequently, about 10 seconds.

Assemble skewers: with skewer, carefully make hole in the center of each graham cracker piece. Alternatively skewer toasted strawberry, graham cracker square, brownie square and another graham cracker square. Repeat with remaining ingredients and skewers.

All of our cabins include a mini-kitchen equipped with the basics of all that you’ll need to get chopping (including knives and a cutting board). See what’s inside our cabins and book your own Getaway to get cooking.

 

 

 

Campfire Cooking

Breakfast Sliders + Homemade Bloody Marys

By Postcard Cabins -

Do brunch better: in the woods and with homemade bloody marys. Rustle up some eggs, rolls, cheese, and avocado for this simple breakfast sandwich paired with a stiff drink.

Here’s how to do breakfast sliders and homemade bloody mary mix:

Breakfast Sliders

INGREDIENTS

  • 3 mini brioche slider rolls
  • 3 fried eggs
  • 3 small squares Cheddar cheese
  • 1 ripe avocado, pitted, peeled and sliced

INSTRUCTIONS
Slice brioche rolls in half. On bottom half of roll, top with fried egg, slice of Cheddar cheese and avocado slices. Place remaining bun half on top. Serve immediately.

Homemade Bloody Mary Mixture

Note: we recommend making this mixture before your Getaway trip and bringing it along in a cooler, before storing it in the fridge in your cabin.

INGREDIENTS

  • 3 cups of tomato juice
  • 1-1/2 ounces freshly squeezed lemon juice (about 1-2 lemons)
  • 2 Tablespoons Worcestershire sauce
  • 1/2 teaspoon horseradish
  • 2 teaspoons Tabasco
  • 1 teaspoon Old Bay Seasoning
  • 1 teaspoon sugar
  • 1/4 teaspoon freshly ground black paper
  • 1 cup vodka

INSTRUCTIONS
Combine all ingredients except for the vodka in a large container and mix well. Cover and refrigerate and let the flavors blend together, overnight is best (but not more than 24 hours). Add the vodka a few hours before serving and keep refrigerated.

Pour into mason jars filled with ice. Garnish with candied bacon, celery sticks, etc. And enjoy!

All of our cabins include a mini-kitchen equipped with the basics of all that you’ll need to get chopping (including knives and a cutting board). See what’s inside our cabins and book your own Getaway to get cooking.