Mon | Dec 6, 2021

Let's Eat! - Kamp Kamila serves up tasty meal options

Published:Wednesday | June 7, 2017 | 12:00 AM
Chocolate bark
Negril smoothies
Chunky chocolate mousse
Skinny Red lentil soup
Detox salad 2
Caramelised sticky chilli nuts
Cucumber tuna munchies
Cucumber juice
Chicken burrito



Healthy lifestyle is now a fashion statement that everybody should be making. Lunch bags and water bottles have evolved into accessories complementing outfits on a daily basis. But what do you find in these bright coloured bags and the cute infuser water bottles? Yes, there is a salad and maybe an apple but what about when the hunger goes beyond a few leaves of lettuce and shredded carrots? Kamila McDonald has gone on a mission to get persons on healthy paths.

She has not only provided a thorough guide on exercise and fitness but has given her 'Kampers' several recipes to get them through her Kamp Kamila Challenge.

Follow the 'Kaptain's' instructions and see how you can start eating healthy and watch it become a part of your daily routine.


Kamp Kamila hummus

1 clove garlic

1 (19 ounce) can garbanzo beans, half the liquid reserved

4 tbs lemon juice

1 tsp crushed sea salt

Paprika (optional)

Coriander or parsley leaves (optional)

How to prepare

1) Add the oil to a non-stick pan.

2) Throw in the chicken and add seasoning.

3)Add a few drops of your favorite hot sauce (not ketchup)

4)Flip around on medium heat in the pan until golden. Set aside.

5)Heat the tortilla in the microwave on high for 30-40 seconds, Take it out and lay fiat on a plate.

6)Spread some hummus over it and add the chicken along with the rest of the Ingredients.Drizzle some hot sauce on top.Enjoy!



In photo: Detox salad 

Detox Salad 


2 carrots

3 Brussel sprouts or equivalent amount of pak choi

1 cup of broccoli florets

1/2 apple

1/2 cucumber (scrape out the soft part with a teaspoon and don't include it in this recipe)

3/4 cup red cabbage

A generous pinch of cilantro

1/2 Avocado or another option could be an egg white

A handful of unsalted nuts of choice


Salad dressing

1tbsp of unsalted/unsweetened peanut butter

1tbsp. of grated ginger

A few drops of sesame oil

A few drops of apple cider vinegar

1tsp Dijon mustard

2 tsp honey

1wedge of lemon juice squeeze

A tiny pinch of salt

How to prepare

1) Pulse all ingredients except the dressing and avocado or egg whites. Use a food processor for this.

2) In a small container whisk together the ingredients for the salad dressing and leave for serving.

3) Cut up the avocado or egg whites and place on top of your salad.


(Makes 2-3 Servings)

In photo: Skinny Red lentil soup 


Skinny Red Lentil Soup

Yields 4-5 portions


1 onion

1 small stalk of celery

1/2-1 bell pepper

2 cloves garlic

2 tbsp ground cumin

1 tbsp paprika seasoning

Salt and pepper

1 tbsp olive oil

1 can crushed tomatoes

About 2 cans of water for texture. u may not need all)

Scotch Bonnet peppers to taste

1 cup red lentils (that don't need soaking)

1 carrot, roughly chopped

How to prepare

1) Chop/pulse onion, celery and bell pepper in kitchen blender or by hand. Turn the stove to medium to high temperature.

2) Pour oil in a pot and add veggies and minced garlic. Also add the seasoning and let it all 'sweat' for a brief moment. Add the rest of the ingredients except ginger and carrots. Let it bubble for about 5 minutes then turn down the temperature to low and leave to simmer for another30-40 minutes. Remove from the stove and pulse it a little with a hand mixer or use a fork and press against the sides),reaving some parts unpulsed.

3)Add in the carrot and the ginger and let it simmer for another 10 minutes.

In photo: Chunky chocolate mousse

Chunky Chocolate Banana Mousse

You can have your cake and eat it too" Serve up this gorgeous guilt-free treat and all your cravings will soon be put to rest.


2 cups of soaked cashews

2-3 frozen sliced bananas

5 soaked pitted dates

2 tbsp of raw cacao

A pinch of vanilla essence or powder (raw)

A pinch of sea salt

Pre-soak cashews overnight

How to prepare

1) Place all of the ingredients in a food processor and blend into a smooth mixture. Don't forget to descend the dates before putting them in the processor!

Serve immediately or put in a container for about 30 minutes (no more) in the freezer.This mousse is not recommended to store. It tastes best eaten right away.

(Makes 2-4 servings)

In photo: Chocolate bark.

Chocolate and Dried Fruits Bark

When choosing dried fruits or berries, make sure it's 100% berries and nothing else.


1 chocolate bar

1/4 cup of chopped almonds or other nuts

1/4 cup of dried cranberries

1/4 cup of Coconut bits

2 tbsp of raisins (optional)

How to prepare

Fill a small baking tray or similar with some baking paper. Cover the edges too. Melt the chocolate.

Here is an example of how to:

1) Fill a pot with warm water. Turn the temperature to high, Place another smaller pot inside of it so it floats on the water. Break the chocolate into smaller pieces and put them in the smaller pot.

2) Gently stir while melting. Before the water starts to boil, your chocolate have most likely melted. If not, take it off the heat and turn down the temperature. Put it back until all of the chocolate has melted. Be careful so you don't get any water inside the chocolate.

3)Pour in all the melted chocolate in the baking tray. Gently lean it from side to side, making sure to get an even layer of chocolate.

4) Grind the almonds a little in a food processor or place inside a kitchen towel and smash it. Sprinkle all of the toppings on top of the chocolate to an even layer.

5) Make sure all the pieces are dipped in the chocolate, or it will fall off.

6) Cover the tray in tinfoil and leave it in the freezer for 1 hour.

7)Store the bark in an airtight container in the fridge.

In photo: Caramelised sticky chilli nuts.

Caramelised Sticky Chilli Nuts


4 tbsp of honey

1 tsp cinnamon

2 tsp coconut oil

4 cups mixed nuts of choice

A pinch of sea salt

A pinch of dried chilli flakes

How to prepare

1) Place baking paper on a tray.

2) In a non-stick pan on medium heat, add all the ingredients except the nuts.

3) Let it get warm and runny while stirring it around with a spatula.

4) Pour in the nuts and toss them until they are covered.

5) Take them away from the heat and pour them in one flat level unto the baking

paper sheet to cool. (Make sure to store them flat so they can be easily broken apart).

In photo: Cucumber juice 

Cucumber Juice


1 large cucumber

1 stalk of celery 01/2 lime

1 average size red apple

1/2 average size ripe papaya or cup of chopped pineapple

A leaf kale

1 tsp stevia (optional)

How to Prepare

Put all the ingredients through a juicer,

Sweeten some more with stevia after if needed.

Serve immediately.

Green Smoothie


1 cup of oats milk or 2 oz of rolled oats and fill up rest of the cup with almond or hemp milk 

2 handfuls of spinach (fresh)

1/4 cup of cashews

1/2 banana

1/3 - 1/4 cup water

2 dates

1 tsp of stevia optional)

How to Prepare

Put all ingredients in a blender and blend until smooth, don't forget to descend the dates before you put them in.

Add more water if you need to!

In photo:Cucumber tuna munches

Cucumber Munchies



3 heaped tbsp of greek yogurt

A small can of tuna in water (95g)

1 heaped tbsp of sweet corns

A pinch of grated fresh horseradish or a

pea size of wasabi paste (optional)

A pinch of fresh grated ginger

A few drops of sesame oil

A few drops of honey

A few drops of lemon juice

Other ingredients

1/2 a large cucumber

10 toothpicks

Some sesame seeds (optional)

If no wasabi paste or horseradish, you can use Kamp Kamila Hummus.

How to prepare

Open the can of tuna and throw away the water. Loosen it up a little in a bowl with a fork.

Add the rest of the filling ingredients to the tuna and mix unfit you get an even mixture.

Rinse and cut up 20 slices of cucumber, about 80 mm thickness. Place 10 of the cucumber slices on a plate or tray and scoop some of the filling on each slice.

Pierce a toothpick on another slice and place it on top of the filling as a hat. Sprinkle some sesame seeds on top if you like them pretty:)


Use black sesame seeds if you can find them) for an even prettier look!

You could make more filling at the same time and use in a wrap or on a toast, or in a baked sweet potato, yum! Store in the fridge for 2-3 days.

(Makes 4-5 munchies per serving)