Archive | Meal Recipes

These are my best ideas for backpacking breakfasts and dinners. The recipes have been extensively field-tested by me and by hundreds of clients on my guided backpacking trips. Some meals were immediately winners, but often I tinkered with the ratios and secondary ingredients to get them just right.

When creating these meals, I strived to make them:

  • Convenient
  • Low cost, and
  • Hearty

You will find that at-home preparation is fast and easy, that the ingredients are generally inexpensive and widely available, that common food restrictions (gluten, dairy, vegetarian) can be easily accommodated, that cook-time is minimal, and that the recipes are calorically dense and yummy.

Rolled oats with craisins, coconut flakes, turbinado sugar, and butter

Breakfast Recipe: Oatmeal with Fixings

There are many breakfast recipes involving oatmeal. This is just another one — it’s not fancy, but it is received well, even by those like myself who are not “sweet” breakfast types. Also, the ingredients are inexpensive and easy to source. Meal stats Recommended meal weight: 4.50 oz Total calories: 560 Caloric density: 125 cal/oz […]

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Polenta with air-dried peppers, parmesan, olive oil, and tomato powder

Dinner Recipe: Polenta + Peppers

Inspired by the finest restaurants in Tuscany…no, not really. But this is a tasty backpacking dinner recipe — filling, flavorful, unique, and packed with calories. Meal stats Recommended serving weight: 5.6 oz Total calories: 700 Caloric density: 125 cal/oz Like instant potatoes, polenta absorbs a significant amount of water, at a 4:1 volume ratio. So this meal cooks […]

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Cheesy potatoes, a hearty and large-volume backcountry breakfast recipe

Breakfast Recipe: Cheesy Potatoes

Of all the breakfast recipes that I have tried out on my backpacking groups, Cheesy Potatoes is a regular favorite. On the sweet-or-savory scale, it’s decidedly savory, due to a bland potato base that is flavored with cheese, green chilies, and bacon, plus some whole milk for creaminess. Credit to Amanda for developing this recipe. […]

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