Weekend camping trip can be fun, healthy


Compiled by Denise Swogetinsky

Kemper Messenger

We had a great weekend.

We went to our lake cabin outside of Terry, MS. We had all four grandkids. (two girls nine years old, one girl six years old, and a boy three years old. They are a handful. We had ants on a log (celery sticks with peanut butter and raisins on top) gummy snacks, fresh vegetables with ranch dip, fresh fruits, and cheeses for snacks.

 Needless to say, we snacked all day while fishing and exploring all around the lake. For supper we grilled steaks, had baked sweet potatoes and salad. Then around dusk, we made smores. Mine were with dark chocolate and sugar free graham crackers to help control those carbs. To wrap it all up, that night we used a projector and watched movies under the stars with popcorn, theatre candy and drinks. It was definitely a weekend to remember.

We may not have strictly stayed low carb, but if you notice, we did make healthier choices for foods throughout the day.

Our goal is to live healthier. Even on days that Low-Carb is not a complete option, healthier choices can made. Just remember that a healthy lifestyle takes planning and moderation.


Fruit Dip

1 cup sour cream

1/4 cup Splenda

2 tsp vanilla

Combine all ingredients well and use as a dip or sauce for fruit.


Chocolates Dipping Sauce

1 butter

1 peanut butter

1 sugar free chocolate chips

1 pinch sea salt

Place all contents in a microwave safe container. Microwave in 30 second intervals, stirring in between, until the mixture is smooth. Serve with fruit.


Homemade Gummy Snacks

1 cup mixed berries

1/4 cup water

1/2 cup applesauce

1/2 cup fruit juice (apple, cranberry, blueberry, whatever)

2 envelopes gelatin (1 envelope = 2 1/2 tsp)

In a small saucepan over medium heat, combine the berries and water. Bring to a boil and cook until berries are soft, about five minutes. Transfer to a blender or use an immersion blender to puree berries until smooth. Return to pot. Add applesauce and return to a boil, then remove from heat, cover and set aside.

In a large bowl, sprinkle gelatin over fruit juice and let stand one minute. Add hot fruit mixture and stir until gelatin completely dissolves, 3 to 5 minutes. Pour into 8 x 8-inch glass or ceramic baking dish (or into molds, if you want to go that route). Refrigerate until firm, about 3 hours. Cut into blocks or shapes.

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