[pct-l] Eating while backpacking...

Tue Nov 3 20:52:45 CST 2015

*Instant Refried beans or black bean ,Tabasco ,in pre cooked yellow or blue corn taco shells ,(Trader Joes has them organic)a little Brewers yeast ,topped with either shredded cabbage you brought from town(lasts many days)or sprouts you grew in ziplock hanging off back of your pack. Avocado that has been ripening in your pack. Easy yummy. 
•Also I eat lots of macadamia nuts cause they can either sweet or savory depending on what you combine with them ---very high in calories. Trader Joes has them unsalted. •Instant tabouli mixes up in cold water with dried tomatoes add sprouts or cabbage or lambs quarters or miners lettuce.  You'll have lots of that in the first 500 miles. Watch out for poison oak. They both grow near the water 
Marmot

Sent from my iPhone

> On Nov 3, 2015, at 6:04 PM, Jim & Jane Moody <moodyjj at comcast.net> wrote:
> 
> Peanut butter w/ honey on a bagel / tortilla / pita/ English muffin. 
> Pack of tuna or salmon w/ small packs of mayo and relish. 
> Black bean or refried bean mix w/ f-d cheese, olive oil, and chopped, shelf-stable bacon [this reconstitutes well w/ cold water while you hike]. 
> Freeze-dried fruits (also great for snacking while walking). 
> Pepperoni; baby bel cheese on a bagel w/ small pack of mustard. 
> 
> Or mix things up. As Dicentra used to say (inaccurately), "There are no rules". Actually, there is one rule. you can't put sugar on grits. 
> 
> Mango 
> 
> ----- Original Message -----
> 
> From: "Scott Diamond" <scott.diamond.mail at gmail.com> 
> To: "Jeffrey Olson" <philos56 at live.com> 
> Cc: "Pct Mailing List" <pct-l at backcountry.net> 
> Sent: Tuesday, November 3, 2015 8:44:09 PM 
> Subject: Re: [pct-l] Eating while backpacking... 
> 
> Thanks for the suggestions Jeffrey. I'm sorting out my food plans for 
> 2016. I'm actually OK with the vast selection of freeze dried food for 
> dinner and I think I have enough options for breakfast but I'm really 
> struggling with enough variety for lunch/day snacking. I have fear of 
> packing the food in boxes and after 4 weeks on the trail getting sick of my 
> meal plan. I'm brainstorming on everything I can think of for lunch. You 
> got any good suggestions for that? 
> 
> -Scott 
> 
> 
> 
>> On Mon, Nov 2, 2015 at 6:20 PM, Jeffrey Olson <philos56 at live.com> wrote: 
>> 
>> I contributed this in 2004. I thought it worth sharing again.. 
>> 
>> My favorite dinners are a compilation of cheap, healthy components. There 
>> are four basic levels. 
>> 
>> The first level is the base; pasta, instant rice, cous cous, polenta 
>> (grits) 
>> or potato flakes, my favorite. 3 oz for the first couple weeks, 4-6 oz for 
>> the rest of the hike. 
>> 
>> The second level is a dehydrated soup; split pea, black bean (with extra 
>> salt) or my favorite, curried lentil. 2 -3 oz is enough. 
>> 
>> The third level is the "binder." I never knew about binders until I got 
>> disgusted with prepackaged freeze dried food - mostly price. The binder is 
>> the ingredient that ties everything else together. Rice and black bean 
>> soup 
>> mix gets old real fast. 
>> 
>> The bind I favor is parmesian cheese - Kraft or some other generic version. 
>> The stuff lasts forever and has good fat content. For the first two weeks 
>> - 
>> 2oz, and 3 oz for the rest of the hike. You can carry oil or margarine, 
>> fake and tubbed, but I've found that good old Kraft Parmesian makes me 
>> smack 
>> my lips as I wolf down dinner. Depending on the meal I include an ounce of 
>> 4% dehydrated milk as another binder. 
>> 
>> The fourth level is where you get creative, and can use the dehydrator. 
>> Anything goes. An oddity I like is to include dehydrated blueberries, an 
>> ounce or two, in a dinner once in a while. Vegetables, etc. Whatever the 
>> imagination can concoct. If you use potato flakes, include fake margarine 
>> and about three ounces per person of soy baco bits. That's a lot of baco 
>> bits, believe me... They are salty and absolutely wonderful. Potato 
>> flakes 
>> makes the greatest volume per weight, but there are some issues with the 
>> hypoglycemic spike some people might have to consider. 
>> 
>> I package dinners at home in the same manner. Use a quart freezer bag and 
>> in it put all the ingredients. Secure with a small strip of duct tape. 
>> You'll put 
>> in two to three cups of boiling water, let ist, and eat. Some meals fill 
>> the 
>> freezer bag. Most don't 
>> 
>> You can vary your dinners so you don't have the same dinner but twice a 
>> month. I found I preferred more curried lentil dinners and fewer black 
>> beans. I really liked potato dinners once a week. They make a LOT of food 
>> for the weight, and taste so, so, good with the margarine and baco bits. 
>> I'm a little suspect about the potato dinner's nutrition, hence they are a 
>> treat - once a week. 
>> 
>> This stuff is all bought in bulk. The idea of shopping as you go has its 
>> fans, but I don't like leaving the trail, and I know what I will eat on the 
>> trail. Mac and cheese it ain't... My package disappeared from the Big 
>> Lake 
>> Religious camp and I had to hitch into Sisters for a resupply at the store 
>> at the edge of town. $50 for five days (1995 dollars). I figured that I 
>> was spending 
>> about $4 a day if I ate nothing but bulk food. My folks live in the bay 
>> area and shipping the food was not that expensive. I so appreciated my 
>> next 
>> food drop at Timberline Lodge... The store bought stuff just wasn't the 
>> same. Where were the baggies? 
>> 
>> When I added the mealpack bars, or power bars, or any of the "someone else 
>> does the work" foods, the cost easily doubled. That said, I'm a convert to 
>> the 4oz bars you can buy for less than a buck at http://mealpack.com/. 
>> You 
>> get 440 calories for less than a buck!!! You have to buy a minimum of 50 
>> bars, but that's not a big deal. 
>> 
>> Jeffrey Olson 
>> Laramie, WY 
>> 
>> 
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