![]() “At the time, we didn’t have refrigeration, we didn’t have a cooler or anything, so we had to use a lot of shelf-stable ingredients, which is also helpful for people that are traveling, so it was a lot of criteria. “We think about how to cook with two burners and not have a lot of dishes” Michael explains. The result of that endeavor is their blog and culinary resource called “ Fresh Off The Grid.” They wanted to cook rich interesting meals like the ones they made back home, but modified for a camping lifestyle. ![]() Eventually, they grew tired of traditional camping foods like hotdogs and hamburgers. Tired of their desk jobs and relegating their love of the outdoors to short weekend trips, the couple decided to quit their jobs, sell most of their belongings and travel North America in their dark green 2001 Ford Focus hatchback. Megan and Michael did something most people only dream of. I love this one for road trips as it rehydrates on the hot dash while we take a 15 minute walk to stretch our legs.Traveling North America, Megan McDuffie and Michael van Vliet wanted to cook rich interesting meals like the ones they made back home, but modified for a camping lifestyle. Pour off almost all the water, add the oil and cheese and sauce mix. On the trail or road, cover the noodle mix with water and let rehydrate. Put from * to* in a separate bag (I use daily meds zip bags for this) and package everything else in one freezer bag or vacuum bag, adding the sauce & extras before sealing. Add in one package of Olive oil and parmesan cheese from the pizza delivery service. ![]() 1/4 cup dehydrated tuna (or sea legs, or shrimp, or chicken), 3/4 cup mixed dried veggies (cabbage, green beans, carrots, broccoli, red bells). How about a No Cook Ramen Tuna Noodle w/Veggies? 1 pkg ramen, sans/flavoring, *1 envelope no-salt bouillon, 1 T Italian Seasoning, 1 pkg True Lemon, 1T dry minced onion, 1/8 t garlic powder, 1/8 t ground dry mustard*. Remember anything that can be done with pasta can be done with Couscous, Quinoa or instant rice. I find that many trail recipes are a little thin on veggies so I add more into my mixes. Taking it just a bit further, I also make Shrimp fetuccini alfredo w/veggies using a dried alfredo sauce mix. I make an “Adult” mac & cheese with dehydrated tuna w/dried peas, sun dried tomatoes, dehydrated bells, and dehydrated broccoli. Get some new creative ideas flowing, and get you thinking about making something truly delicious out on the trail.ĭo you have a favorite combo you don’t see below? Let us know in the comments and we’ll add it to the list! You can read all about our favorite TJ backpacking ingredients here.īut for this list, we just want to give you some inspiration. One of the reasons for that is their unexpectedly amazing selection of backpacking food, from their large assortment of nuts and dried fruits to their individual packets of coconut oil and olives. While we wish this post was sponsored by Trader Joe’s, sadly it is not. Not only that but to make things simple, all these items can be purchased with just a single trip to Trader Joe’s. That’s why we put together this mix and match list to help get you thinking about new ingredient combinations to take on your next backcountry adventure. So to mix up your backpacking meal plan, you’ll need some fresh ideas. Megan is still recovering from eating Lara Bars for lunch every day on the JMT. While it’s tempting to only go with the tried and true, pack too few options and you run the real risk of mid-trip burnout. ![]() When meal planning for an extended backpacking trip, variety can really be the spice of life. Looking for some new backpacking meals to try this summer? We’ve put together a few creative ideas from items that you can pick up from Trader Joe’s. ![]()
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