I need simple backpacking recipes because there is never a stove in my backpack, even on week-long trips in the wilderness. I often backpack with less than fifteen pounds total pack weight, and total means all food, water – everything. It’s oftentimes in a daypack, so I don’t have much room for a stove and fuel canisters.
I likewise don’t want the extra weight. I don’t want the extra trouble of cooking either. I prefer to spend my time to hiking and exploring and picking wild berries. I leave the stove home. If you’ve considered doing the same, try numerous of the following simple backpacking recipes to add a little assortment to that diet of crackers, nuts and granola.
Peanut Butter And Wild Fruit
Peanut butter is a outstanding backpacking feed because it is so high in calories for the weight. Put a great deal of on a wheat cracker and top it with a few wild strawberries or raspberries for a healthful treat. My wife and I have eaten as a good deal of as nine dissimilar kinds of berries on one day hike, so you may have rather a assortment of taste sensations with this plan.
If it isn’t the season for wild fruit, you may fetch along a handful of jelly packets borrowed from your bestloved restaurant. If you fetch jam or jelly from home, ditch the heavy glass jar, of course. Jelly in a little plastic tub will be lighter and safer, and ought to stay fresh for at least a few days.
A good trail mix is one of the most commodious backpacking foods. Here’s my recipe for a good one: Mix peanuts, sunflower seeds, chocolate chips, and raisins in any proportions you like. Taste and adjust the quantities. Add whatsoever else you may think of and taste it again. Is that simple enough?
A Full Dinner Backpacking Recipe
Want a delicious dinner in the middle of the wilderness without cooking? Pack whole wheat crackers and two types of cheese. Hard cheeses, like a good smoked gouda last longest. Bring a foil pouch of tuna. These don’t have to be refrigerated. Put a few olives in a zippered plastic bag with a little handful of baby carrots. Then get a boxed wine, drink all but regarding four glasses, remove the bag from the box and pack that.
Have this particular meal on your original or second night out, while the carrots and cheese are still good. Prepare crackers with tuna on then. If you come all over a lot of wild onions, sprinkle a good deal of chopped up leaves or bulbs on these. Prepare crackers with the two types of cheeses and top these with the olives. The baby carrots will be ready to eat as is, and will have been flavored by the olive juices.
Enjoy it all with a water bottle half full of wine (I never carry a cup). The wine bag, by the way, may then be applied to carry up to six quarts of water, or may be blown up and used (wrap in a sweater) as a pillow. These bags weigh less than three ounces and are very tough.
Backpacking doesn’t have to mean giving up fresh foods, not even if you go actually light. Throw a few carrots and radishes in a plastic bag and they’re commonly good for at least various days. Add a great deal of edible wild greens, like dandelion leaves, and galore wild onion or peeled and chopped young thistle stalks, and you have a salad. Carry you veggies in a huge zippered plastic bag, for easy mixing.
For dressing, get one of those eight-ounce plastic water bottles. These weigh less than an ounce and don’t take too much room. Put a few ounces of olive oil in it (a outstanding high-calorie backpacking food), an ounce of wine vinegar (or any other vinegar), and a pinch of salt, pepper and oregano. Add a touch of honey if you like it sweet, and a bit of cayenne pepper if you like it hot.
This ought to be sufficient for two salads. Just wash your salad ingredients, put them in the bag, add a good deal of dressing, close and shake. You may eat it right from the bag. The salad dressing container may be employed as an extra water bottle when it is empty. I like backpacking recipes that keep it light, and multi-use containers help with this.
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