Zion &Bryce

Ingredients (serves 2)

• 4 slices bread or 2 bagels
• ¼ lb sliced turkey
• 2 tbsp pesto
• Chips, to serve

Directions

1. Spread pesto on bread or bagel halves.
2. Layer turkey, close the sandwich.
3. Serve with chips on the side.

Ingredients (per person)

• ¾ cup plain Greek yogurt
• Handful fruit — banana or apple, sliced
• 1 tbsp chopped nuts
• 1 tsp honey
• 2 tbsp granola

Directions

1. Spoon yogurt into a cup or bowl.
2. Top with fruit, nuts, honey and granola. Done in under two minutes.

Ingredients (serves 2, 2 wraps each)

• 4 large tortillas
• 3 tbsp basil pesto
• 4 tbsp hummus
• ½ bell pepper, sliced thin
• 1 cup baby arugula
• 2 tbsp sunflower seeds or chopped walnuts

Directions

1. Spread pesto and hummus over each tortilla.
2. Layer pepper strips, arugula, and a scatter of seeds down the center.
3. Fold in the sides and roll tightly. Wrap in foil so it holds its shape in a pack.

Ingredients (serves 2)

• 1 lb flank or skirt steak
• 1 packet fajita seasoning
• 1 bell pepper, sliced
• ½ onion, sliced
• 1 tbsp olive oil
• 1 lime
• ½ box minute rice
• Chips and salsa, to serve

Directions

1. Season steak with fajita seasoning and a little olive oil.
2. Grill 3–4 min a side for medium, then rest 5 min before slicing thin, against the grain.
3. Grill pepper and onion in a foil tray alongside, 8–10 min, stirring occasionally.
4. Microwave rice per package directions.
5. Pile steak, pepper and onion over rice, squeeze lime over the top. Serve chips and salsa on the side.

Ingredients (serves 2)

• 2 bananas, unpeeled
• 1 Hershey bar, broken into pieces
• Handful mini marshmallows

Directions

1. Slice each banana lengthwise through the peel, not all the way through, to make a pocket.
2. Stuff with chocolate pieces and marshmallows.
3. Wrap in foil and set on the grill, 5–8 min, until melty.
4. Unwrap carefully and eat straight from the peel with a spoon.

Ingredients (serves 2)

• 4 eggs
• Splash of water
• Handful spinach
• 2 tbsp pesto
• ¼ onion, diced
• 2 large tortillas

Directions

1. Sauté diced onion in a foil tray on the grill with a little oil, 2–3 min.
2. Add spinach, stir until just wilted.
3. Whisk eggs with a splash of water, pour in, scramble until just set, 4–5 min.
4. Stir in pesto off the heat. Divide between tortillas, roll, and eat — or wrap in foil for the trailhead.

Ingredients (serves 2)

• 2 large tortillas
• 4 tbsp peanut butter
• 2 tsp honey
• 1 banana, sliced
• Hard cheese (cheddar or gouda), crackers, and jerky on the side

Directions

1. Spread peanut butter and a drizzle of honey over each tortilla.
2. Layer sliced banana down the center, roll tightly.
3. Wrap in foil. Slice a hunk of hard cheese and pack it with crackers and jerky alongside — none of it needs ice.

Ingredients (serves 2)

• 2 naan breads
• 1 tbsp olive oil
• 3 tbsp pesto
• 1 cup spinach
• ½ cup shredded mozzarella
• ½ lb chicken breast or thigh
• 1 tbsp balsamic glaze
• ½ tsp lemon juice

Directions

1. Grill chicken 6–7 min a side until cooked through, then slice.
2. Brush naan with olive oil, grill 2–3 min a side until charred.
3. Off the grill: spread pesto over the naan, scatter spinach, mozzarella and sliced chicken on top.
4. Return to the grill, close the lid 1 minute to melt the cheese.
5. Finish with a drizzle of balsamic glaze and a squeeze of lemon. Slice and serve.

1. Spoon yogurt into a lidded cup, top with fruit, nuts, honey and granola.
2. Eat in the car.

Ingredients (serves 2, 2 wraps each)

• 4 large tortillas
• 6 tbsp hummus
• 1 avocado, sliced
• ½ bell pepper, sliced thin
• Handful arugula
• 2 tbsp sunflower seeds or walnuts, for crunch

Directions

1. Spread hummus over each tortilla.
2. Layer avocado, pepper strips, arugula and a scatter of seeds down the center.
3. Fold in the sides and roll tightly. Wrap in foil so it holds its shape in a pack.

Ingredients (serves 2 — buy at the Bryce General Store)

• ½–¾ lb chicken (thighs or breasts)
• BBQ sauce or seasoning, whatever's available
• 2 ears corn on the cob
• Butter, salt
• Any leftover peppers or onion from earlier in the week
• ½ box minute rice

Directions

1. Grill chicken over medium heat, basting with BBQ sauce or seasoning, until cooked through.
2. Grill corn alongside, turning occasionally, 10–12 min, then finish with butter and salt.
3. Microwave rice, stir in any leftover chopped veggies.
4. Serve chicken and corn over the rice.

Ingredients (per person)

• ½ cup rolled oats
• ¾ cup water or milk
• Handful fruit — banana or apple, sliced
• 1 tbsp chopped nuts
• 1 tsp honey

Directions

1. Microwave oats and water or milk, 2 min, stirring halfway.
2. Top with fruit, nuts and honey.

1. Same as Monday: sauté onion, wilt in spinach, scramble in the eggs, stir in pesto, roll into tortillas.

Ingredients (serves 2)

• 4 oz hard cheese (cheddar or gouda), cubed or sliced
• Handful crackers
• 2 oz jerky
• Carrots and trail mix on the side

Directions

1. Slice or cube the cheese the morning of — no need to keep it iced, hard cheese holds up fine for a day trip.
2. Pack cheese, crackers and jerky together. Add carrots and trail mix.

Ingredients (serves 2 — buy at the Bryce General Store)

• Meat of choice — steak, chicken, or sausage
• Assorted veggies — zucchini, peppers, onion, whatever looks good
• 1 packet ranch seasoning
• 1 tbsp olive oil, salt, pepper

Directions

1. Toss veggies with olive oil and the ranch seasoning packet in a foil tray. Grill 15–20 min, stirring occasionally.
2. Grill the meat directly on the grate, seasoning with salt and pepper, until cooked through.
3. Serve together.