Christine Willers Makes Camping Nutrition a Priority

Christine Willers is a certified personal trainer and nutrition coach through National Academy of Sports Medicine (NASM) and PN1 Nutrition Certified through Precision Nutrition. She started Irene Iron Fitness (ireneironfitness.com) with her husband, Aaron, in 2018. They live full time in a Class B Airstream Interstate (Sprinter van) and travel the country. Willers works directly with their clients online by providing fitness programs and nutrition coaching.

The couple prefer to use an RV when camping. They previously tent camped, and before they purchased their RV they camped in a Chevrolet Tahoe. Willers says, “We simply removed the third row of seats in the back, and folded down the second row of seats to make an area large enough for us to sleep in. It was an exciting upgrade from a tent, and we loved it.” It was easy, and they were protected from the elements, such as rain, wind, and bugs.

Now that they are full-time RVers, Willers says, “We fully understand the challenges and nuances of nomadic living. RVers tend to live like they are on vacation, and their heath can take a toll from dining out and grabbing convenience food.” The couple’s niche is to help fellow RVers and other nomads who have a hard time establishing routine and healthy habits while living on the road or camping. “It’s difficult to form a routine while relocating constantly, whether it be daily, weekly, or monthly,” Willers says.

PACKING HEALTHY FOR RV LIVING

The Willers’ shopping cart and meals are built around lean proteins and vegetables—fresh, whole foods are a top priority. “It doesn’t make a difference if we are eating in our van, or eating on a mountain out of a backpack, as I will usually pack a small Tupperware container of food consisting of protein, vegetables, carbs, and fats,” Willers says. For healthy “backpack-friendly” food, she packs items like bananas, apples, nuts, rice cakes, protein shakes, and protein bars. These are second choices when the Willers are unable to bring a Tupperware container of an actual meal.

Here are two of Willers’ favorite healthy camping recipes with a Southwestern flare.

This chili is Texas-style because it has no tomatoes and no legumes. It requires a lot of time to simmer on the stovetop, but it is worth it. Make it up ahead of time before you start packing. You can make up a big batch using an inexpensive cut of meat.

INGREDIENTS:

• 8 dried whole guajillo chiles

• 2 teaspoons ground cumin

• 1 teaspoon fresh cracked black pepper

• 1 Tablespoon salt

• 1½ teaspoons cayenne pepper, optional

• 2 teaspoons smoked paprika

• 2 teaspoons olive oil • 3-3½ pounds beef chuck, trimmed and cut into 1-inch cubes

• ½ white onion, finely chopped (5 ounces)

• 6 large garlic cloves, minced

• 3-4 cups beef stock

• 2 Tablespoons corn starch • 3 Tablespoons white wine vinegar, use more if needed to taste

OPTIONAL: sour cream, lime wedges, cilantro, avocado

PREPARATION: Lightly toast the dried chiles in a medium/large enamel Dutch oven over low-medium heat until fragrant. Toast on both sides, but be careful not to burn the chiles, which will make them bitter. Put chiles in a large bowl and cover with hot water.

Place a plate over the top to weigh them down to submerge. Soak until soft, about 30 minutes.

Drain the chilis (reserving the water), remove stems and seeds by slitting lengthwise down the middle and rinsing under water. Place the chiles in a blender or immersion blender cup and add the cumin, black pepper, salt, cayenne, smoked paprika, and ½ cup of the reserved water. Puree the mixture to form a smooth paste, adding more water only if needed. Set aside.

Heat skillet to medium-high heat and lightly coat with olive oil until it’s smoking hot. Sear the meat (season with salt and pepper first) in batches to brown the top and bottom of the cubes. Do not overcrowd the pot because you will not get a good sear. Transfer beef into a bowl and reserve.

Reduce pot to low-medium heat and add the onion to cook until translucent, which takes a few minutes. Add garlic and cook for another minute or so until fragrant. Add the stock and gradually whisk in the corn starch.

Add in the chili paste, stirring well to combine. Add beef into the pot, cover, and reduce to a low simmer for 1-2 hours. Once beef is tender, add in the vinegar to taste.

Let it cool, place in Tupperware, and put ingredients in your RV refrigerator or cooler. While camping, you can reinvent the leftovers in many ways: tacos, omelets, sauce for salad dressings, and so on.

Visit Willers online at ireneironfitness.com to get recipes or learn about healthy eating and fitness on the road.