Here at KSS, we know that proper nutrition is required to have a safe and fun adventure experience! We also believe the food on our adventure trips can be an adventure itself, as we teach students how to prepare and clean up after meals while camping. On each of our trips, our menu is prepared and dietary needs are accounted for. Our staff pack the gear necessary to cook all of the meals, and our food is packed for the trip!
Once the group is off and running on their adventure, our students learn how to cook all sorts of delicious meals! As students learn how to use camp stoves, chop veggies, saute protein, and prepare rice at elevation (truly a feat), they gain confidence in skills that they will be able to apply outside of their adventure. After the group has eaten their fill, then the students learn how to do dishes while camping using a four-bucket dish system!
One of our favorite meals is our Greek bowl meal, which combines a mixture of fresh veggies and complex carbohydrates into a delectable dinner. This is a meal that our students typically enjoy while on a river trip, or camping at a front country campground. See the recipe below to try this meal at home!
Greek Bowl – recipe feeds 4
- 2.5 cups pearled couscous
- 1 bell peppers
- 1 cucumbers
- 5 oz black olives
- 1/4 red onion
- 1 lemons
- 2 cups feta cheese
- 1/2 bottle of balsamic vinaigrette of choice
- 20 oz chickpeas
- salt
- Start by boiling salted water in a large pot. Once the water is at a rolling boil, add the pearled couscous and follow the package instructions.
- While the water is boiling and the couscous is cooking, dice the bell pepper, cucumber, and red onion into ¼ inch pieces.
- Once the couscous is done, remove from heat, drain any excess water.
- Slice the lemon into wedges.
- Set up a Chipotle-style serving line of the couscous, chopped veggies, feta, olives, and chickpeas.
- Have each person build their bowl of the ingredients!
- Top each bowl with vinaigrette and squeezed lemon.
