35+ Healthy Friday Paleo Camping Recipes for Your Outdoor Adventures

Camping trips are all about adventure, exploration, and reconnecting with nature—but let’s not forget about delicious food!

If you follow a Paleo lifestyle, you know the challenge of finding recipes that are not only easy to prepare at a campsite but also align with your dietary preferences.

That’s where we come in! This guide features 35+ Paleo-friendly camping recipes perfect for a Friday night cookout. ‘

From hearty mains to quick snacks, these recipes are designed to fuel your outdoor adventures while staying true to your Paleo goals.

Gather your ingredients, pack your gear, and let’s get cooking under the stars!

35+ Healthy Friday Paleo Camping Recipes for Your Outdoor Adventures

Camping doesn’t mean sacrificing flavor or your dietary needs.

With these 35+ Paleo camping recipes, you can enjoy Friday nights outdoors without compromising your health goals.

From sizzling steaks over the fire to nutrient-packed foil packets and quick trail snacks, these recipes will inspire your next adventure.

Remember, great food makes for even better memories, so gather your loved ones, cook up something amazing, and relish the beauty of nature—Paleo style!]

Grilled Lemon Garlic Chicken Skewers

These Grilled Lemon Garlic Chicken Skewers are perfect for a Friday camping lunch. Packed with zesty flavors and simple to prepare, they bring a refreshing yet hearty meal to your outdoor adventures. Made with wholesome ingredients and low in carbs, these skewers are paleo-friendly, keto-approved, and ideal for a quick grill session.

Ingredients:

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tbsp olive oil
• Juice and zest of 1 lemon
• 3 garlic cloves, minced
• 1 tsp paprika
• 1 tsp dried oregano
• Salt and pepper to taste
• Wooden skewers (soaked in water for 30 minutes)

Instructions:

1. In a bowl, combine olive oil, lemon juice, lemon zest, garlic, paprika, oregano, salt, and pepper. Mix well to create the marinade.
2. Add the chicken pieces to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes.
3. Preheat your campfire grill or portable grill.
4. Thread the marinated chicken onto the soaked skewers.
5. Grill the skewers over medium heat, turning occasionally, until the chicken is cooked through (about 10-12 minutes).
6. Serve warm with a side of fresh veggies or your favorite low-carb dip.

These Grilled Lemon Garlic Chicken Skewers are easy to prepare ahead of time and quick to cook at the campsite. Their zesty flavor pairs beautifully with the smokiness of the grill, offering a satisfying and nutritious lunch option. Enjoy these skewers as a guilt-free delight that keeps you energized for your outdoor adventures.

Cauliflower Rice and Beef Stir-Fry Packets

This Cauliflower Rice and Beef Stir-Fry is a one-packet wonder that brings convenience and bold flavors to your camping experience. Prepped in foil packets, it’s a paleo-friendly, keto lunch recipe that is low-carb, filling, and versatile. Perfect for Fridays when you want something hearty without the hassle of washing up.

Ingredients:

• 1 lb ground beef (grass-fed preferred)
• 2 cups cauliflower rice
• 1 bell pepper, diced
• 1 small onion, diced
• 2 tbsp coconut aminos
• 1 tsp sesame oil
• 1 tsp garlic powder
• 1 tsp ginger powder
• Salt and pepper to taste
• Aluminum foil

Instructions:

1. In a mixing bowl, combine ground beef, cauliflower rice, bell pepper, onion, coconut aminos, sesame oil, garlic powder, ginger powder, salt, and pepper. Mix well.
2. Tear off large sheets of aluminum foil. Divide the mixture evenly among the sheets and seal tightly to create packets.
3. Place the packets on a hot campfire grill or over medium heat on a portable stove. Cook for about 12-15 minutes, flipping halfway through.
4. Carefully open the packets and serve hot.

These stir-fry packets are a lifesaver for camping trips. The individual portions make it easy to serve, and the bold flavors of the beef and cauliflower rice will have everyone asking for seconds. With minimal prep and cleanup, you’ll have more time to relax and enjoy the great outdoors.

Almond Flour Tortilla Wraps with Avocado Tuna Salad

Light, creamy, and refreshing, these Almond Flour Tortilla Wraps with Avocado Tuna Salad are a perfect Friday paleo lunch for your camping trip. They’re packed with healthy fats, high-quality protein, and plenty of flavor. Easy to prepare, these wraps keep you on track with your low-carb goals while delivering a satisfying crunch.

Ingredients:

For the wraps:

• 1 cup almond flour
• 2 tbsp coconut flour
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup water

For the avocado tuna salad:

• 1 ripe avocado, mashed
• 1 can tuna, drained
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1/4 cup diced celery
• Salt and pepper to taste

Instructions:

1. Make the wraps:
   • In a bowl, combine almond flour, coconut flour, and salt. Add eggs and water, and whisk until smooth.
   • Heat a non-stick pan over medium heat. Pour 1/4 cup of the batter into the pan, spreading it out to form a thin circle. Cook for 2-3 minutes per side. Repeat with the remaining batter.
2. Prepare the tuna salad:
   • In a bowl, mash the avocado and mix in the tuna, lemon juice, mustard, celery, salt, and pepper.
3. Assemble the wraps:
   • Spoon the avocado tuna salad onto each almond flour tortilla. Roll up tightly and enjoy.

hese wraps are a delightful blend of creamy avocado and savory tuna, wrapped in a soft almond flour tortilla. They’re portable, making them ideal for on-the-go camping lunches. Packed with nutrition and free from processed carbs, they’ll keep you fueled and ready for your outdoor escapades.

Campfire Herb-Crusted Salmon Foil Packets

Herb-Crusted Salmon Foil Packets are a quick and delicious paleo and keto-friendly camping meal. The tender, flaky salmon, infused with a blend of fresh herbs and lemon, is a delight for seafood lovers. Perfect for Fridays, this low-carb recipe is nutritious, filling, and easy to cook over a campfire.

Ingredients:

• 2 salmon fillets (6 oz each)
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh parsley, chopped
• Juice of 1/2 lemon
• Salt and pepper to taste
• Lemon slices for garnish
• Aluminum foil

Instructions:

1. Preheat your campfire grill or portable stove.
2. Lay out two sheets of aluminum foil. Place a salmon fillet in the center of each.
3. Drizzle olive oil over the salmon and sprinkle with garlic powder, onion powder, dill, parsley, salt, and pepper. Squeeze lemon juice on top.
4. Fold the foil tightly around the salmon to create a sealed packet.
5. Place the packets on the grill and cook for 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork.
6. Garnish with lemon slices and serve warm.

These foil packets are a camping classic, offering rich flavors and simplicity. The fresh herbs and lemon enhance the salmon’s natural taste, while the foil ensures easy cleanup. Whether you’re by the lake or deep in the woods, this dish will make your Friday lunch feel gourmet.

Zucchini Noodles with Garlic Shrimp

Light, flavorful, and ready in minutes, Zucchini Noodles with Garlic Shrimp is the perfect paleo and keto camping recipe for a Friday lunch. This dish delivers a burst of garlicky goodness with tender shrimp and crunchy zucchini, ensuring a refreshing and low-carb meal that’s easy to prepare outdoors.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 3 medium zucchinis, spiralized
• 2 tbsp olive oil
• 4 garlic cloves, minced
• 1/4 tsp red pepper flakes (optional)
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet or campfire pan over medium heat.
2. Add garlic and red pepper flakes, sautéing for 1-2 minutes until fragrant.
3. Toss in the shrimp, seasoning with salt and pepper. Cook for 3-4 minutes, or until the shrimp turn pink and opaque.
4. Add the zucchini noodles to the skillet and cook for another 2-3 minutes, tossing to combine.
5. Sprinkle with fresh parsley and serve immediately.

Zucchini Noodles with Garlic Shrimp is a camping-friendly recipe that doesn’t compromise on flavor. This dish is light yet satisfying, making it perfect for an active day outdoors. With minimal ingredients and cook time, it’s a practical and delicious low-carb lunch option.

Avocado-Stuffed Turkey Burgers

Avocado-Stuffed Turkey Burgers are a juicy, flavorful, and nutrient-packed option for your paleo and keto camping menu. These burgers are stuffed with creamy avocado and grilled to perfection, making them a satisfying Friday lunch that’s high in protein and low in carbs.

Ingredients:

• 1 lb ground turkey
• 1 ripe avocado, diced
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Lettuce leaves (for wrapping)
• Optional toppings: sliced tomatoes, onions, and mustard

Instructions:

1. In a bowl, mix ground turkey, garlic powder, onion powder, smoked paprika, salt, and pepper.
2. Divide the mixture into 8 portions. Flatten each portion into a thin patty.
3. Place a small amount of diced avocado in the center of 4 patties. Cover each with another patty, sealing the edges.
4. Grill the patties over medium heat for 5-6 minutes per side, or until fully cooked.
5. Serve the burgers wrapped in lettuce leaves, with your favorite low-carb toppings.

These Avocado-Stuffed Turkey Burgers are a fun twist on a classic camping meal. The creamy avocado center complements the juicy turkey, creating a flavorful and satisfying dish. Whether you enjoy them plain or with toppings, these burgers are a must-try for your next camping adventure.

Spicy Sausage and Bell Pepper Skillet

This Spicy Sausage and Bell Pepper Skillet is a vibrant, one-pan paleo and keto camping recipe that bursts with flavor. Combining smoky sausage with sweet bell peppers and a kick of spice, this dish is quick to whip up and perfect for a hearty Friday lunch. Minimal cleanup and maximum taste make it a camping essential.

Ingredients:

• 1 lb smoked sausage (sugar-free, keto-friendly), sliced
• 3 bell peppers (red, yellow, green), sliced
• 1 small onion, sliced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp chili flakes (optional)
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet or campfire pan over medium heat.
2. Add the sausage slices and cook until browned, about 4-5 minutes. Remove and set aside.
3. In the same pan, sauté the onion and bell peppers for 5-7 minutes until tender.
4. Add the sausage back to the pan. Sprinkle with smoked paprika, chili flakes, salt, and pepper. Cook for another 2 minutes, stirring to combine.
5. Serve hot, either on its own or over a bed of cauliflower rice.

This skillet meal is a camping favorite, offering bold flavors and a comforting warmth. The combination of smoky sausage and sweet peppers makes for a satisfying, low-carb lunch that’s both nutritious and easy to prepare.

Campfire Paleo Chili

Warm, hearty, and packed with flavor, Campfire Paleo Chili is a crowd-pleaser for your Friday camping lunch. Loaded with ground beef, fresh vegetables, and aromatic spices, this chili is both paleo-friendly and keto-approved, making it the ultimate comfort food without the carbs.

Ingredients:

• 1 lb ground beef (grass-fed preferred)
• 1 small onion, diced
• 1 bell pepper, diced
• 2 cups diced tomatoes (no sugar added)
• 1 cup beef broth
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Optional toppings: avocado slices, chopped cilantro

Instructions:

1. In a large campfire pot or Dutch oven, cook the ground beef over medium heat until browned. Drain excess fat if necessary.
2. Add the onion and bell pepper, cooking for 3-4 minutes until softened.
3. Stir in the diced tomatoes, beef broth, chili powder, cumin, smoked paprika, salt, and pepper. Bring to a boil, then reduce the heat to simmer.
4. Cover and let the chili cook for 20-30 minutes, stirring occasionally.
5. Serve hot, topped with avocado slices and fresh cilantro, if desired.

This Campfire Paleo Chili is perfect for cooler camping days, offering a warm and satisfying meal. Packed with protein and veggies, it’s both nourishing and flavorful. Make a big batch and enjoy the leftovers for dinner or the next day’s lunch!

Egg and Bacon Lettuce Wraps

simple, delicious, and portable, Egg and Bacon Lettuce Wraps are an easy paleo and keto camping recipe for a light Friday lunch. These wraps are rich in protein and healthy fats, making them a quick, satisfying option for outdoor adventures.

Ingredients:

• 4 hard-boiled eggs, sliced
• 6 strips of cooked bacon
• 8 large lettuce leaves (romaine or butter lettuce work best)
• 2 tbsp mayonnaise (sugar-free)
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Lay out the lettuce leaves on a clean surface.
2. Spread a small amount of mayonnaise on each leaf and add a touch of Dijon mustard.
3. Place a few slices of hard-boiled egg and one strip of bacon on each leaf. Sprinkle with salt and pepper.
4. Roll up the lettuce leaves tightly into wraps. Secure with toothpicks if needed.
5. Serve immediately or wrap in parchment paper for on-the-go convenience.

Egg and Bacon Lettuce Wraps are a versatile and satisfying lunch option for camping. Their fresh crunch and rich, savory filling make them both practical and delicious. This low-carb, high-protein recipe is a great choice to keep your energy levels high without feeling weighed down.

Grilled Portobello Mushrooms with Avocado Salsa

Grilled Portobello Mushrooms with Avocado Salsa are an earthy and satisfying paleo and keto-friendly option for a Friday camping lunch. The meaty mushrooms are grilled to perfection and topped with a refreshing avocado salsa, offering a low-carb, nutrient-

Ingredients:

• 4 large Portobello mushrooms, stems removed
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 ripe avocado, diced
• 1/2 small red onion, finely diced
• 1/2 cup cherry tomatoes, halved
• 1 tbsp lime juice
• 2 tbsp fresh cilantro, chopped

Instructions:

1. Preheat your grill or campfire to medium heat.
2. Brush the Portobello mushrooms with olive oil and season with salt and pepper.
3. Grill the mushrooms for 4-5 minutes per side, until tender and slightly charred.
4. While the mushrooms are grilling, make the salsa by combining avocado, red onion, cherry tomatoes, lime juice, and cilantro in a bowl. Season with salt and pepper.
5. Top the grilled mushrooms with the avocado salsa and serve immediately.

These Grilled Portobello Mushrooms with Avocado Salsa are a deliciously healthy, low-carb meal that combines the savory richness of the mushrooms with the bright, creamy salsa. This dish is perfect for a camping lunch when you want something light yet filling, and it’s sure to impress with its fresh flavors.

Paleo-Friendly Beef and Veggie Skewers

Paleo-Friendly Beef and Veggie Skewers are a simple and satisfying camping lunch option that combines tender beef with colorful, grilled vegetables. These skewers are easy to prepare, packed with protein, and loaded with the rich flavors of your favorite vegetables—making them an ideal low-carb choice for a Friday outdoor meal.

Ingredients:

• 1 lb beef sirloin or flank steak, cut into bite-sized cubes
• 1 zucchini, sliced
• 1 red bell pepper, cut into chunks
• 1 yellow onion, cut into chunks
• 1 cup cherry tomatoes
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried oregano
• Salt and pepper to taste
• Wooden skewers (soaked in water for 30 minutes)

Instructions:

1. Preheat your grill or campfire to medium-high heat.
2. In a bowl, combine olive oil, garlic powder, oregano, salt, and pepper. Toss the beef cubes and vegetables in the marinade until evenly coated.
3. Thread the beef and vegetables onto the skewers, alternating between beef and veggies.
4. Grill the skewers for about 8-10 minutes, turning occasionally, until the beef is cooked to your desired level of doneness.
5. Serve the skewers hot, with a side of fresh greens or cauliflower rice if desired.

These Beef and Veggie Skewers are a fun, hands-on meal that brings vibrant flavors to your camping trip. Packed with protein, fiber, and healthy fats, they are a perfect low-carb, paleo-friendly lunch that will keep you satisfied and energized throughout the day.

Coconut Curry Chicken Salad

Coconut Curry Chicken Salad is a creamy, flavorful, and paleo-friendly dish that combines tender chicken with a rich coconut milk dressing and aromatic curry spices. This keto-friendly salad is ideal for a quick, no-cook camping lunch, offering a satisfying meal that’s both refreshing and hearty.

Ingredients:

• 2 cups cooked chicken, shredded
• 1/2 cup coconut milk (full-fat, unsweetened)
• 1 tbsp curry powder
• 1 tbsp fresh lime juice
• 1/2 tsp garlic powder
• 1/2 tsp ginger powder
• 1/4 cup celery, diced
• 1/4 cup red onion, diced
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the shredded chicken, coconut milk, curry powder, lime juice, garlic powder, ginger powder, and salt and pepper.
2. Stir in the celery, red onion, and cilantro. Mix well until all ingredients are combined.
3. Serve the chicken salad in lettuce wraps, or enjoy it on its own for a refreshing, filling meal.

This Coconut Curry Chicken Salad is an excellent make-ahead option for camping. It’s creamy, flavorful, and full of healthy fats and protein, making it an ideal low-carb lunch for outdoor adventures. The curry spice and coconut milk bring a unique twist to a classic chicken salad, making this dish both exotic and comforting.

Balsamic Grilled Chicken and Veggie Foil Packs

These Balsamic Grilled Chicken and Veggie Foil Packs are the perfect combination of savory chicken and colorful vegetables, all infused with a tangy balsamic glaze. Easy to prepare, these foil packs are ideal for camping, offering a low-carb, keto-friendly meal with minimal cleanup. They are flavorful, healthy, and cook perfectly over a campfire or portable grill.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 zucchini, sliced
• 1 bell pepper, sliced
• 1 red onion, sliced
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tsp garlic powder
• 1 tsp dried basil
• Salt and pepper to taste
• Aluminum foil

Instructions:

1. Preheat your grill or campfire to medium-high heat.
2. In a bowl, mix the olive oil, balsamic vinegar, garlic powder, basil, salt, and pepper.
3. Place the chicken breasts in the marinade and let them soak for 10-15 minutes.
4. Tear off two large sheets of aluminum foil. Place one chicken breast in the center of each sheet, surrounded by the sliced vegetables.
5. Drizzle the remaining marinade over the chicken and vegetables. Seal the foil tightly to create a packet.
6. Grill the foil packs for 15-20 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender.

These Balsamic Grilled Chicken and Veggie Foil Packs are the perfect camping meal that’s as easy as it is delicious. The balsamic glaze adds a rich, tangy flavor to the chicken and vegetables, while the foil pack ensures even cooking with minimal mess. This low-carb, paleo-friendly dish is a great way to enjoy a flavorful lunch outdoors.

Paleo Shrimp and Avocado Salad

A light and refreshing option for a Friday camping lunch, this Paleo Shrimp and Avocado Salad combines protein-packed shrimp with creamy avocado and a zesty lime dressing. This keto-friendly dish is quick to prepare and perfect for a healthy, satisfying meal that

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 ripe avocados, diced
• 1/4 red onion, finely diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped
• 1 tbsp lime juice
• 2 tbsp olive oil
• 1/2 tsp cumin
• Salt and pepper to taste

Instructions:

1. Heat a skillet over medium heat and add the shrimp. Cook for 2-3 minutes per side until the shrimp are pink and cooked through.
2. In a large mixing bowl, combine the cooked shrimp, diced avocado, red onion, cherry tomatoes, and cilantro.
3. In a small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Serve chilled or at room temperature.

This Paleo Shrimp and Avocado Salad is an ideal camping lunch that’s light, refreshing, and full of healthy fats and protein. The creamy avocado pairs beautifully with the tender shrimp, and the lime dressing adds a refreshing burst of flavor. It’s a perfect low-carb, keto-friendly meal to fuel your outdoor activities.

Spaghetti Squash and Meatball Skillet

This Spaghetti Squash and Meatball Skillet is a hearty, low-carb alternative to traditional pasta dishes. Made with spaghetti squash and tender meatballs, it’s a paleo-friendly and keto-approved meal that will keep you full and satisfied. Cooking it on the campfire or portable

Ingredients:

• 1 medium spaghetti squash
• 1 lb ground beef (grass-fed preferred)
• 1/4 cup almond flour
• 1 egg
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 cup marinara sauce (sugar-free, paleo-friendly)

Instructions:

1. Preheat your grill or campfire.
2. Cut the spaghetti squash in half lengthwise, scoop out the seeds, and drizzle with olive oil. Wrap each half in foil and place on the grill. Cook for 30-40 minutes, flipping halfway through, until the squash is tender.
3. While the squash cooks, combine the ground beef, almond flour, egg, garlic powder, oregano, salt, and pepper in a bowl. Shape into meatballs about 1 inch in diameter.
4. Heat 1 tbsp olive oil in a skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides and cooked through, about 8-10 minutes.
5. Once the spaghetti squash is ready, use a fork to shred the flesh into spaghetti-like strands.
6. Serve the meatballs over the spaghetti squash, topped with marinara sauce.

The Spaghetti Squash and Meatball Skillet is a comforting, satisfying camping meal that feels indulgent but remains low-carb and paleo-friendly. The spaghetti squash mimics pasta, while the savory meatballs and rich marinara sauce bring all the flavors you love in a pasta dish. It’s an ideal, healthy meal for your camping lunch!

Note: More recipes are coming soon