Stay Fit on the Road

Just because you’re living the camper life doesn’t mean your fitness routine has to take a backseat! One of the biggest challenges of RV or camper living is the small space — but with a little creativity, you can keep moving, stay strong, and feel your best.

Here are some Camper-Friendly Fitness Tips to stay fit on the road while you’re out adventuring:

1. Bodyweight Workouts in Small Spaces – You don’t need a full gym — just your own body! In your camper or right outside, try:
• Squats – bonus if you have some water jugs to use as weights
• Push-ups-wall, counter or floor version. Picnic table works too
• Plank holds-on your elbows or hands
• Glute bridges (on your bed or a mat) Tip: Use Tabata style (20 sec work / 10 sec rest for 4 mins) to keep it quick and sweaty.
2. Take It Outside – Most campgrounds (ours included) have wide-open spaces perfect for:
• A brisk walk or jog around the loop-trails are available if you want a bigger challenge
• Step-ups on picnic benches
• Resistance band workouts
• A little yoga or stretching on the grass
3. Everyday Movement Adds Up – Think “functional fitness” – the movements you already do daily. Carrying water jugs, setting up camp, hauling firewood, or walking to the bathhouse can all double as calorie burners. Sometimes you need to ditch the golf cart and get your steps in. It is how we earn out smore’s!
4. Pack Your “Fitness Go-Bag” – Bring a small tote with:
• Resistance bands
• A jump rope
• A yoga mat (or towel)
• A refillable water bottle.
• Light, compact, and no excuses!
5. Simple Camper Nutrition Tips – Fitness is only part of the equation — fueling your body well makes all the difference!
• Drink more water: Staying hydrated helps with energy, digestion, and recovery. A good rule is half your body weight in ounces daily (plus a little extra in hot weather or if you are really active).
• Snack smart: Keep nuts, fruit, and protein bars on hand instead of relying on chips and candy.
• Color your plate: Aim for fruits and veggies at every meal — they don’t take up much space but pack a nutritional punch.
• Keep it simple: Grilled meats, wraps, salads, and one-pan meals make it easy to stay on track while saving space.
6. Make It Fun – Fitness on the road isn’t about perfection — it’s about movement. Try a family relay race, a scavenger-hunt walk, or even dance in your camper to your favorite playlist (our favorite). Remember: Camper life is all about freedom, and fitness should feel the same way — flexible, creative, and fun. Move your body every day, even if it’s just for 10 minutes, drink that water, and you’ll have more energy to enjoy every adventure this season brings!

Let’s Move, Your Byrd’s Branch Team

Upcoming Activities/Events

• 9/6 Sangria’s & Snow cones
• 9/13 Bird house painting craft
• 9/20 Mimosas & Scavenger hunting
• 9/27 {Area Event} Elkin Pumpkin festival

Cooking at Camp:

Dutch oven chicken and vegetables

Ingredients:

• 3½ pounds bone-in fryer chicken
• 3 tablespoons ghee clarified butter, or regular butter
• 1-2 tablespoons poultry seasoning homemade or store-bought
• 3 large carrots
• 4 medium potatoes any variety
• 1 red onion
• 3-4 cloves garlic
• 1 large lemon

Poultry Seasoning:

1 tablespoon onion powder

1½ teaspoons garlic powder

1½ teaspoons ground coriander

1 teaspoon dried rosemary

½ teaspoon paprika

½ teaspoon mustard powder

½ teaspoon sea salt

¼ teaspoon black pepper

⅛ teaspoon cayenne pepper optional

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Meanwhile, if using homemade poultry seasoning, measure the ingredients into a small dish. Stir well to combine.
3. Quarter the potatoes (peel if desired) and onion, and cut the carrots into 3-inch pieces. Mince the garlic, and cut the lemon into thick slices or wedges.
4. Use paper toweling to pat the chicken dry, inside and out. Using clean hands, spread the ghee all over the chicken skin and under the breast skin (this is the key to crispy chicken skin).
5. Put half of the lemon, half of the garlic, and half of the onion inside the chicken cavity. If desired, truss the chicken. *The Dutch oven does a great job of holding in moisture, so trussing isn’t necessary.
6. Sprinkle the outside of the chicken generously with poultry seasoning.
7. Spray or lightly oil the inside of the Dutch oven to prevent food from sticking. Arrange the vegetables in the pot first, then set the chicken on top of the vegetables. *Be sure to leave enough room to place the lid on the Dutch oven.
8. Cover and bake in the oven for one hour. Open the oven door, remove the lid from the Dutch oven, and continue cooking with the lid off for another 30-35 minutes.
9. If you like the skin a little extra crispy, turn on the broiler and broil the chicken for about 2 minutes.