What are your favorite backpacking, climbing, and hiking recipes and why? Looking for meals that are quick and easy to prepare, are high energy, easy to pack and light, and are very tasty and nutritious.

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Another favorite treat of mine on the summit is a can of Starbucks doubleshot.
Baked Apple

(Makes one)

These are a quick dessert that are healthy also! One of my favorites.

-One Apple

-1 tbsp Brown Sugar

-1 tbsp Cinnamon

-Tin Foil

At Home:

1. Core the apple and fill core with brown sugar and cinnamon (as much as suits your taste). Seal Tightly.

At Camp:

2. Fully cover apple with tin foil and bake in hot coals for 8-10 minutes.
French Toast

(Makes one)

Who doesn’t love French toast? You can get your homemade taste by making sure not to rush the cooking.

-One slice of bread (white works best)
-2 tbsp Cinnamon
-1/2 cup Egg Beaters

At Camp:

1. Combine cinnamon and sugar (as much as you would like) with the egg beaters.
2. Coat bread with mixture.
3. Cook in pan until one side begins to brown ( a few minutes), then flip and repeat.
Tropical Granola

This mix always makes me think of Hawaii when I eat it!

-2 cups granola

-2 slices dried pineapple

-3 slices dried mango

-1/2 cup shredded coconut

At home or at camp: Mix all ingredients together.
Trail Burritos

Make sure the beans and corn are nice and soft when you put them in the burrito and this will turn into a family favorite!

-2 Soft flour tortillas

-1 c Dried pinto beans

-1 c Dried corn

-A little salsa (keep in a plastic container)

-2 tsp Taco seasoning

At Camp:

1. Rehydrate beans and corn by soaking them in 3 1/2 cups of boiling water for about 30 minutes.

2. Mash beans and mix in a little taco seasoning.

3. Pile ingredients onto tortillas.

4. Add salsa on top.
Peanut Butter Tortilla Snacks

Kids especially love this one, but it’s great for adults too.

-2 Soft flour tortillas

-5 tbsp Peanut butter

-2 tbsp Chocolate chips

At Camp:

1. Spread peanut butter evenly on each tortilla.

2. Sprinkle a few chocolate chips on each.

3. Roll tortilla up and wrap with tin foil.

4. Stick in coals for a few minutes until everything is melted.

If using a camp stove:

1. Spread peanut butter evenly on each tortilla.

2. Sprinkle a few chocolate chips on each.

3. Place tortilla peanut butter side up in a frying pan or skillet- whatever you have on hand.

4. Cook tortillas 2-3 minutes, or until the bottom begins to brown and the chocolate chips begin to melt (you may have

to spread the chocolate chips around because they tend to keep their shape).
Nacho Salad

I personally love nachos, and eating them with a fork makes it even more fun! Plus, you don’t have to worry about crushing the chips when you are hiking.

-1 bag Nacho chips (crushed and stored in container)

-2 c Cheddar cheese

-1 c Dried corn

-1/2 c Dried pinto beans

-Salsa (you choose the amount)

-1 tsp lime jiuce

At Home:

1. Mix cheddar cheese with nachos chips.

At Camp:

1. Rehydrate pitno beans and corn by soaking in 3 c boiling water for about 30 minutes.

2. Mash beans and add lime juice.

2. While beans and corn are still hot, mix with nachos and cheese- the beans and corn should melt the cheese.

3. Add salsa on top.

3. Eat with a fork or spoon like a salad.

*If you like spicy nachos, you can also add 1/4 cup jalapeno peppers.
Chicken Raman Noodles

My mom would make these at home on Halloween each year. They are just as easy to make while camping.

-One package of Raman Noodles (chicken flavor)

-1/2 c dried corn

-1/4 tsp garlic powder

-1 1/2 tsp italian seasoning

-1/4 cup sun-dried tomatoes

-1 tsp lime juice

At Camp:

1. Rehydrate corn and tomatoes by soaking in 2 cups boiling water for about 30 minutes.

2. Boil 2 cups water and cook noodles until soft (about 7 minutes)

3. Drain water and set noodles aside.

4. Mix corn, garlic powder, italian seasoning, tomatoes, lime juice, and 1/2 package of chicken flavoring (included in the package

of noodles).

5. Mix this with the noodles.
Egg Muffins

These are so much better than the ones you buy at McDonald’s and are really easy to make. Makes 2.

-1/4 cup Egg Beaters
-1 sealed package of Canadian bacon
-One English muffin
-Butter or margarine
-1/2 cup shredded cheddar cheese.

At Home:

1. Measure out 1/4 cup Egg Beaters and store in plastic container (make sure there aren’t any leaks).
2. Store the English muffin in an airtight bag so they don’t get stale.
3. Measure out 1/2-cup shredder cheddar cheese and store in airtight container.

At Camp:

1. Pour Egg Beaters into a medium-heated pan. Continually scrape the bottom of the pan until the eggs are fully cooked and scrambled. Set aside.
2. Clean the pan and reheat it. Butter the inside of both English muffin halves.
3. Place butter-side down in heated pan and cook for about 30 seconds. Flip over and repeat.
4. Immediately put ½ cup of cheese on one slice of the English muffin.
5. Put eggs and one slice of Canadian bacon on top of the cheese. Put the other English muffin on top of that and enjoy!
Mini Pizzas

Very quick and tasty for dinner! Makes two.

-One English muffin
-Bottled pizza sauce
-Six pepperoni slices
-1/2 cup mozzarella cheese
-Butter or margarine

At Home:
1. Measure out mozzarella cheese and pepperoni. Store in plastic container.

At Camp:
1. Butter each side of the English muffin. Place butter-side down in heated pan for about 45 seconds.
2. Flip over and spread 1 tbsp of pizza sauce on each pizza. Pile on ¼ cup cheese and three slices of pepperoni on each pizza also.
3. Keep pizzas in pan until cheese is melted, but be careful not to burn the bottom of the muffins.
Here's a healthy breakfast or snack that everyone can enjoy while climbing, backpacking, or camping. This recipe should be made the night before departing for your outdoor adventure.

Overnight Fruity Oats

What you'll need:

2 cups of regular rolled oats
1 cup of milk
1 cup of apple juice
1/4 cup of honey
1 tsp. ground cinnamon

Stir all ingredients together in large bowl. Cover and refrigerate overnight. In the morning, stir in 3/4 cup of chopped almonds, pecans, or walnuts--whatever you like--then spoon into container. If car camping, add yogurt and fresh fruit.

Makes 4-6 servings.
S'mores, High Altitude Version

Everyone loves making s'mores when they're camping, but when you're climbing or back-country camping, it's not practical. Here's an alternative for those of you who have a sweet tooth.

At home:

Generously coat a graham cracker with cream cheese. Drop a handful of mini-chocolate chips into the cheese. Then lightly coat another graham cracker and close sandwich. Wrap in foil or place in a baggie. Eat within 4 hours.



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