RECIPE: 3 Camping Cocktails Worth Packing - for BC Living

Camping Cocktails
for BC Living
July 2026
 
When it comes to camping, most people will likely reach for a ready-made cocktail in a can, but sometimes it’s fun to get a little fancy. 
 
Here are three cocktails worth making from scratch at the campsite. 
(Each recipe makes one serving.) 
 
Maple Syrup Whisky Sour 
 
You’re already among the trees, so why not put some maple flavor in your glass while you’re at it. I used Sortilège, a whisky from Quebec that incorporates maple syrup into the distilling process, and instead of just plain simple syrup, I used a “Plum & Smoke” flavored one from Odd Society here in Vancouver. 
 
- 2 ounces Sortilège (Canadian Whisky and Maple Syrup liqueur)  
- 3/4 ounce freshly squeezed lemon juice 
- 1/2 ounce simple syrup  
- 1/2 ounce egg white * 
- Ice 
- Angostura bitters, for garnish 

Add the whisky, lemon juice, simple syrup, and egg white to a cocktail shaker, and dry-shake for 30 seconds. Then add ice and shake for another 20 seconds until the shaker is chilled. 
 
Strain into a glass, add a few drops of bitters and drag a toothpick (or skewer of some kind) through the drops for garnish. 
 
*Note: Consuming raw or lightly cooked eggs poses a risk, and you can totally skip it if you prefer. 
 
Marshmallow Mule 

The kids won't be the only ones enjoying toasted marshmallows on your next trip as this take on a whisky mule is sure to warm you up.  
Best enjoyed on a spring or fall camping trip or at the end of the day on the lake, you can even toast the marshmallows without a campfire if you bring a kitchen torch with you. 
 
I managed to get a bottle of the limited-edition Burns Bog Peat Smoked Malt Whisky from Odd Society and its smoky character pairs beautifully with the toasted (homemade) marshmallows! 

- ice 
- 1.5 ounces smoked whisky 
- ½ ounce fresh lemon juice 
- ¼ ounce maple syrup 
- ginger beer 
- toasted marshmallows for garnish 
 
Place ice in a rocks glass (or whatever you have at the campsite) and add in the whisky, lemon juice, maple syrup. Give the glass a stir to combine and then top the rest of the glass with ginger beer, giving it one more gentle stir. 
 
Garnish with toasted marshmallows.

 
Cedar Cardinale 

One of my favorite kinds of gin is Tofino Distillery’s Old Growth Cedar Gin and they just so happen to have a negroni recipe on their website. I brought Esquimalt Dry Vermouth with me so instead of a negroni, I ended up making a “Cardinale”, which lets the gin's botanicals shine even more. And if you take out the Campari and add a splash of olive brine, you’ve got a camping martini in your hands. 
 
- ice 
- 1 ounce gin  
- 1 ounce Campari  
- 1 ounce dry vermouth 

 
Mix the gin, Campari, and vermouth in a cocktail shaker or mixing glass with some ice, stirring for 10-15 seconds until chilled. 
Strain into a glass with a single large ice cube, or whatever you have at the campsite! 

RECIPE: Fajitas for BC Living "From Scratch"

Fajitas 
for BC Living “From Scratch” Column
July 2026

Fajitas are definitely one of my go-to camping recipes!  
They’re easily customizable for everyone - from making them vegetarian, to super spicy, and are excellent for leftovers. Depending on how many days into the trip you want to make them, all the prep could be done at home, and you can freeze your chosen protein to help it keep longer (bonus – it keeps the cooler cold too). 
 
You will also want to pre-mix the seasoning before you head out, that way you don’t have to bring a whole bunch of spice jars with you. 
 
I usually make extras, especially of the veggies, because you can heat them up with some scrambled eggs the next day (using the same pan!) and make breakfast burritos. 
 

INGREDIENTS:  

-  2 boneless skinless chicken breasts (or your protein of choice) 
- 1 medium sweet red pepper 
- 1 medium green pepper 
- ½ a medium-sized yellow onion 
- 3-4 green onions 
- 4 tablespoons olive oil 
- juice of half a lemon  
 
- 8-inch tortillas (I prefer flour) 
 
For the seasoning: 
- 1.5 teaspoons salt  
- 1.5 teaspoons dried oregano  
- 1.5 teaspoons ground cumin  
- 1 teaspoon garlic powder 
- 1/2 teaspoon chili powder  
- 1/2 teaspoon paprika  
- 1/2 teaspoon crushed red pepper flakes 
 
Optional Toppings: 
- sour cream 
- cheddar cheese 
- salsa 
- guacamole 

INSTRUCTIONS:  
 
Cut the chicken into thin strips, and store in an airtight container – freeze if desired. 
 
NOTE: If your chicken (or chosen protein) is frozen, make sure it’s defrosted in the cooler by the day you want to make it. 
 
Marinate the chicken by combining two tablespoons of oil, the juice of half the lemon and the prepared seasoning and mix well. Cover and store in the coldest part of your cooler until you're ready to cook. 
 
Seed and cut the peppers into thin strips and slice the onion into thin half-moons.  
Thinly slice the green onions and keep them in a bowl of their own. 
 
If you’d like your tortillas to be warmed, heat them in a second (clean and dry) pan and then cover with a clean tea towel to keep warm. It’s best to do this while the veggies are cooking so your fajitas will be nice and hot! 
 
In a cast iron pan over medium heat, add the remaining two tablespoons of oil and sauté the peppers and onions until tender-crisp. Transfer to a plate and keep warm. 
 
Add the chicken mixture into the pan and cook over medium-high for 5-8 minutes or until no longer pink, then return the peppers and onions to the pan mixing everything together and heat through.  

To serve, spoon the filling down the center of each tortilla, sprinkle with the green onions, and add your favorite toppings! 
 
Kick your feet up and enjoy! 

RECIPE: Waffles for BC Living "From Scratch"

Waffles 
for BC Living - “From Scratch”
April 2026

I love a good warm waffle right out of the iron on a slow weekend morning, but pulling out the waffle maker every weekend is kind of a messy pain. Well, this recipe for homemade waffles is completely freezer-friendly, so your syrupy dream can come true without fuss. 
 
And if you think that a waffle iron is only for sweet breakfast treats, you’re wrong – I think my favorite use was making falafel waffles! 
 
Makes 4-5 full-sized waffles (depending on your waffle maker!) 

INGREDIENTS:  
 
*You will need a waffle iron to make these – this is the one I use! 

• 1 cup flour 

• 3 tsp baking powder 

• ¼ tsp salt 

• 1 tbsp sugar 

• 3 eggs, separated 

• 1 cup milk (plant-based works) 

• 4 tbsp oil 

• 1 tsp vanilla 

Optional/For Serving: 

• Maple syrup 

• Fruit 

• Powdered Sugar 

• Whipped Cream 

INSTRUCTIONS:  
 
Pre-heat your waffle iron and, if needed, spray with cooking oil. 
 
In a large bowl, whisk the flour, salt, baking powder and soda, and sugar together. Add the milk and egg yolks in and mix thoroughly until smooth. Then add the oil and vanilla and mix well (don’t over mix though) and then set aside. 
In a small bowl whisk the egg whites until stiff peaks form – then fold the eggs into the batter. 

Pour about 2/3 to 3/4 of a cup into the pre-heated iron – amount may vary based on your machine – it's better to under-fill than over-fill on the first one, so you don’t make a goopy mess. 

Cook for 5 minutes, or until your desired golden-brown coloring appears. 
 
To freeze, let them cool completely on a wire rack and either break them into sections, or freeze them as a whole. 
 
You can toast (or warm in the oven) from frozen, but thawing in the fridge the night before will also work. 
 
ENJOY! 

RECIPE: Tomato Soup for BC Living "From Scratch"

Tomato Soup
for BC Living “From Scratch”
March 2026

Almost nothing pairs better with a rainy day than tomato soup and grilled cheese—except maybe when that tomato soup is made from scratch. 
 
I find most canned tomato soups far too sugary, but when you make your own, the spice world is your oyster. 
You can easily customize this recipe—add heat with red pepper flakes or paprika, or deepen the flavor by tossing in a few Parmesan rinds from the freezer, like I did. 
 
Then get yourself some good, fresh bread and some fancy cheese for your grilled cheese, and you’ve got a perfect lunch - or heck, dinner - that everyone will love. 
 
Serves Approx 6   

INGREDIENTS:  

• 4 tbsp extra-virgin olive oil, divided 

• 1 tsp fresh rosemary, finely minced 

• 1 tsp fresh thyme 

• 10 medium tomatoes (on-the-vine preferred; Roma work well) 

• 1 large onion (about 1½–2 cups), roughly chopped 

• 4 cloves garlic, smashed 

• ½ tsp salt (plus more to taste) 

• 2–3 bay leaves 

• Parmesan rinds (optional) 

• 2½ cups vegetable broth 

• ½ cup freshly grated Parmesan cheese 

• 1 tbsp plain Greek yogurt or sour cream (for serving) 

• Fresh basil (optional, for serving) 

INSTRUCTIONS:  
 
Preheat the oven to 400°F and line a baking sheet with foil (a double layer may be helpful). 
 
In a large bowl, toss the tomatoes with 2 tablespoons of olive oil, thyme, and rosemary until well coated. 
Arrange the tomatoes on the baking sheet, stem-side down. Using a knife, cut a small “X” in the bottom of each tomato. Add on any of the rosemary and thyme left in the bottom of the bowl. 
 
Place in the oven and cook for 30 minutes and then turn the broil on and broil the tomatoes for another 10-15 minutes, checking them every so often. A little blackening on the top is what you’re aiming for; do not let them burn.  
 
While the tomatoes finish cooking, heat the remaining olive oil in a heavy-bottomed pot over medium heat. Add the onion and garlic, sprinkle with salt and sauté for 5 minutes. Once the tomatoes are done, add them into the pot, along with the vegetable broth, bay leaves, and optional parmesan rinds if you have some in the freezer! 

Gently break up the tomatoes with the back of a spoon. Bring to a simmer and cook on low for about 15 minutes, then remove the bay leaves and parmesan rinds. 
 
Carefully blend the soup until smooth using a high-speed blender (in batches if needed), or use an immersion blender directly in the pot. 
For an extra smooth texture, strain the soup back into the pot, discarding any remaining solids. 
 
Stir in the grated Parmesan cheese until melted. Taste and adjust seasoning as needed. 
 
Ladle into bowls and top with a swirl of thinned Greek yogurt or sour cream, fresh basil (if you have it), and cracked black pepper and serve with that that extra-gooey grilled cheese! 
 

This soup freezes well, so future-you will thank you on the next cold afternoon. 
 
ENJOY! 

RECIPE: Cauliflower Wings for BC Living "From Scratch" - February 2026

Cauliflower Wings
for BC Living “From Scratch”
February 2026

If you need a good weekend mid-day snack to go along with whatever sports you’re watching on the TV, this is a super easy, and tasty recipe.  
You can adjust the seasoning of the breading to make it spicier, and you could also coat them in hot sauce of your choice once they’re baked.  
Great vegetarian option for a gameday spread, and you can even swap out some ingredients to make it vegan! 
 
Serves 4-6   

INGREDIENTS:  

- 1 medium to large head of cauliflower, cut into bite-sized pieces  
- 1 small head of garlic  
- 1 cup panko breadcrumbs  
- 1/2 cup parmesan 
- 1 cup milk  
- all-purpose flour (approx. 1 cup)  
To Taste/You can adjust: 
- 1/2 tsp garlic powder  
- 1/2 tsp onion powder  
- 1/4 tsp salt  
- 1/4 tsp pepper  
- 1/4 tsp paprika (optional, more if you want more heat)  
- optional zest of one small lemon  
 
For The Dip 
- juice of one small lemon  
- 1/4 cup buttermilk (you can make your own) 
- 1/4 cup yogurt (plain) or mayo  
- finely chopped parsley and/or chives (approx. 1 tbsp)  
- salt and pepper  
- paprika and/or hot sauce (optional)  
   

INSTRUCTIONS:  
 
To save time roast the head of garlic first (in a foil packet, cutting the top off and drizzling with olive oil – approx. 30mins, at 450) - which allows it time to cool so you don't burn your fingers as well!  

Preheat oven to 450.  
Place an OVEN-PROOF (important), non-stick, cooling/wire rack on a baking sheet.   

In one shallow bowl, add the cup of milk and whisk in the all-purpose flour until paste-like. In a 2nd bowl, combine the panko, onion and garlic powder, paprika, vegan parmesan, salt and pepper, and lemon zest (if using) until thoroughly mixed.  

Dunk the cauliflower florets in the milk/flour and then dredge them in the panko mixture (press it in so it sticks better) and then put them on the cooling rack on top of the baking sheet (you may want to spray it down with cooking spray for extra non-stickiness.  

Bake in the oven for about 20 mins and then flip and bake again for about 15-20 mins until brown and crispy! Keep an eye on them throughout, as some ovens may cook them faster than others.  

While this is baking, make the dip by combining the roasted garlic, lemon juice, buttermilk, yogurt (or mayo), parsley or chives, optional hot sauce/paprika, salt and pepper. You can do this by hand, but I used an immersion blender to make sure it was nicely pureed.  
Pour into a small bowl for dunking once blended.  

Plate the cauliflower on a serving tray with the dip – sprinkle with parsley (optional) and ve sure to serve hot! 

 
GO TEAM! 

RECIPE: Granola for BC Living "From Scratch"

Granola
for BC Living - “From Scratch”
January 2026

I’m really trying to focus on making sure I eat breakfast these days, even if it’s just a boring protein shake, but then I decided I needed some more flavor and some crunch in my daily routine. 

I always find when I get bags of granola from the grocery store, it goes stale before I get anywhere near finishing it, and trying to find one that has the exact add-ins that I like is also a challenge... 
...enter, making it from scratch! 

Making homemade granola is incredibly easy and takes very little time and effort. You probably have everything you need in your cupboards already, and the best part is it’s fully customizable!  
 
INGREDIENTS 
 
Dry Ingredients 
- 3 cups of rolled oats (do not use steel cut!) 
- ½ tsp salt  
- 1.5 cups of nuts and/or seeds of your choice (I used pepitas, sunflower seeds, and crushed walnuts) 
- ½ tsp of cinnamon (or a spice mix of your choosing) 
 
Wet Ingredients 
- ½ cup honey 
- 1.5 tsp vanilla extract 
- 1/3 cup avocado oil (can sub in coconut oil) 
 
Other 
- add-ins like dried fruits or chocolate chips 
 
INSTRUCTIONS 
 
Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper. This step is important, or the granola will bake on to the sheet! 
 
In a large bowl, mix the dry ingredients together and then in a separate bowl, mix the wet ingredients together until they are fully blended. 
Pour the wet ingredients into the dry and with a wooden spoon, mix until the granola is evenly coated. 
 
Spread the mixture onto the prepared baking sheet, press it down firmly with the spoon or your hand. 
 
Bake in the oven for 20-25 minutes, checking it after 20, and remove when it has reached the desired color of browning for you. 
 
Let the granola cool on the baking sheet completely (do NOT mix it up) - this will take about an hour. 
Once cool, you can break it into chunks with your hands and mix in any add-ins like dried fruits or chocolate. 
 
Transfer the granola to an airtight container and use within one to two weeks (stored at room temperature) or you can freeze it for a few months - defrosting in the fridge before consumption. 
 
Serve with your favorite yogurt or milk, or just on its own as a quick and healthy snack! 
 
ENJOY!