Because ya can’t go walking around hungry. ~Asher, my grandson
Food preparation for backpacking trips can be daunting. I have found that making all my dinners at one time at the beginning of the hiking season or for a long distance trail takes away some of the stress and is actually fun. The requirements for this system:
- nutritious
- delicious
- filling
- wide variety of flavors
- no cooking, just boiled water
- gluten and dairy free
- compact and easy to carry
- lightweight
Here is what I do before I hit the trail.
Dehydrate, Purchase Veggies and Condiments
Dehydrate
I use a simple dehydrator to dry dinner carbohydrates and proteins. This site has lots of tutorials.
Carbs:
- white rice
- rice pasta
- sweet potatoes
*Substitute/add potato flakes, Minute Rice, other pasta, quinoa, couscous
Protein:
- canned chicken (I like Costco brand)
- fresh shrimp
- lean hamburger
- tuna
- salmon (I like Trader Joe’s canned salmon)
*Substitute/add prepared freeze dried chicken, summer sausage/beef sticks, tuna and salmon pouches, nuts, dehydrated beans (I like Harmony House and Santa Fe brands)
Purchase Vegetables, Spices and Condiments
Vegetables:
I purchase dehydrated and freeze dried vegetables from a variety of companies. Right now I am enjoying from Amazon : Augason Farms, Harmony House, Karen’s Naturals Organic and from Trader Joe’s Freeze Dried Veggies and Fruit.
Spices:
This is what really makes a difference in the flavor and variety. Gather all the spices and herbs that you like. Some of my favorites are: curry, cumin, basil, thyme, onion, garlic, oregano, taco seasoning, red pepper flakes and chile lime from Trader Joes.
Condiments:
I purchase a variety of condiments from Minimus.biz and Amazon. The condiment packets I purchase on repeat: olive oil (often substitute with a small lightweight bottle filled with olive oil), Tapatio Hot Sauce, True Lemon and Lime packets, teriyaki, bbq sauce, balsamic vinegar, coconut milk powder, and mustard.
View gluten & dairy free hiking food on my Amazon Shop
The Fun Part – Assembling Dinners
Organize and Load Quart Size Freezer Bags
Gather tools:
- Quart Size freezer bags – I use freezer (not storage) quart Ziploc bags, because they are a thicker plastic and less likely to get holes (they are BPA-free). This is especially important for
- adding boiling water directly into the bag.
- Kitchen Scissors – Open packages
- Baggy Rack – I use Baggy Racks to hold my bags open as I fill them. It’s like having extra sets of hands.
- Measuring cups and spoons
Line up all the ingredients left to right: quart size freezer bags, carbs, protein, veggies, spices, and condiments.
Add about 5 ounces of dry ingredients to quart size bags: a carb, protein, spices, and condiments. Simply measure and add each ingredient to the bag. Generally for a hearty meal, I use the ratio: 2/3 cup carb, 2/3 cup protein, 1/3 cup veggies, add spices, salt, pepper, and then insert into the bag 2 olive oil packets and condiment packets. Adjust to your appetite and preference.
Label and Store:
Every meal may be different deciding on your creativity. Finish by labeling with a sharpie on the outside of the bag a descriptive name that includes ingredients. Example: Curry Cashew Chicken Rice.
After that is all done load dinners into resupply boxes, a backpack, bear canister and store the remainder in the freezer for another trip. The dinners will last at least 6 months if stored in the freezer.
On the Trail – Cooking
If you use freezer bags, they are sturdy enough to pour the boiling water directly into the bag. Add about 1 to 1 1/2 cups boiling water. Give it a stir, seal the bag, and let it rest for 10 to 30 minutes. I place the bag in my stove pot which works as a small oven and a safeguard in case your bag springs a leak. Open, stir, and eat with no clean up.
This batch making backpacking dinners system has been successful for our family for a few years and has provided some humorous and pleasant memories.
I am putting together a Backpacking Dinner Recipes Printable with combos that a have become my family’s favorites. Soon up on the Blog!
*Planning a longer hike that requires assembling resupply boxes? Here is a handy Resupply Checklist
If you try out some of these instant backpacking dinners, I hope you enjoy them, tag @christyrosander on Instagram and use the hashtag #ladyonarock so I can take a look!
Happy Adventuring!
This (and your recipes) is so incredibly helpful. Ordering supplies and can’t wait to try them out in prep for a l0ng section this fall. And to taste test with my daughter who is GF (transitioning my BPing menus in order to feed her well has been a big mental block for me!)
As a side note – to date one of my favorite trail meals is couscous + olive oil + [extras] + TJs Rosemary and Sea Salt Marcona almonds. Those nuts taste SOOO good on trail. Generally take a whole bag and add some for dinners and rest to just much.
Oh you are so right on! The TJs Rosemary and Sea Salt Marcona Almonds are the best. It is hard not to just eat the whole bag in one sitting. Pretty cool they are blanched too. I have hiked on quite a few long trails with hikers that make Couscous their main carb staple! I always tried not to be jealous!
Hope your daughter loves eating on trail and congrats on hiking with her. I hiked with my daughter on the PCT through the state of Washington. Some of our best memories were made. Wishing you the very best and thank you for sharing!
Hi Christy,
Writing you from a very cold Illinois, wanting to know your opinion of stove less hiking? I see it is very popular. Doing a thru hike this coming fall if covid 19 has calmed down. Have always carried a stove all over the country, but tried stove less on a 4 day hike this past fall and it did make it easier. But a 300 mile hike? Plan on resupply by mail about every 4-5 days and plan on staying out of grocery stores and restaurants. But maybe fast foods as I head back out to the trail. How many meals to you get with the small canister? In closing being a Gossamer Gear fan and bought the blue pack and man is it nice, zippers on both pockets.😊
Thank you very much,
Randy Clark
Hello Randy,
I cold soaked for 6 weeks on the Great Divide Trail and it worked great. I even got used to cold Starbucks Via Coffee every morning. All of the combos and recipes in this post cold soak nicely in 2 hours or so. It is hard to answer about the meals and the canister. If you repackage and carry flatter food items, I can fit at least or 6 days in the Bearikade Scout. Hope you love your pack as much as I love mine. Hope your thru-hike comes together! Have fun.
Great article Christy! Nice that you had your helper to get them all together too. I hope that means you’ll both be out together putting on the miles.
I’ve got a few plans in the making and will keep you posted. Great to see your comment today. Hope you are doing well and staying safe!
Thank you so much for doing this helpful post!!
I was doing the same technique of putting boiling water in freezer bags for my breakfasts and then using packaged meals for dinners.
However, I was diagnosed with estrogen driven breast cancer last year (I’m 50 and postmeno…estrogen is actually low), but now I’m wondering if these bags with hot water could contribute to my xenoestrogen load which can feed cancer too. Thoughts??
I guess when I return to the trail I’d be more comfortable if I find a different lightweight option to add hot water to my food. I have no idea if adding hot water to these bags is safe for me at this point. Just because BPA free, doesn’t mean there aren’t other problems. I wish I could know for sure.
Worrying about what the bags might be doing to your system is not a great thing when you are out enjoying the outdoors. A great option and very easy, is to just store your dinners in a storage Ziplock bags. When you are out in the field and ready for dinner, boil 1 to 1 1/2 cups of water, dump the ingredients directly into the pot, let sit, and enjoy eating out of pot. My small TOAKS pot works get for this.
Ok, I guess I’ll have to do that! And learn how clean the cooking pot on the trail!!
It is easier than you would think. No soap needed. Just swish around clean water in the pan after you are finished eating. Lots of people drink that water. Then let the pan dry.
Yay! Good to know I won’t need soap!!
Do you have any specific recipes that are your go-to recipes?
Great question! I agree, this would be helpful too! I have no idea how to combine things to make it yummy (or even palatable)!
Patrick and Lisa, Thank you for asking. I am putting together a Backpacking Dinner Recipe printable with my tried and true, favorite combos. Up soon! I didn’t want to take away the fun of readers creating their own combos! 🙂
Awesome! Thanks!!