Curious to see how the planned menu for my hike of the full length of the Coastal Trail at Lake Superior Provincial Park compared to our actual menu, whether we were satisfied with the food we brought or had constantly rumbling tummies? Read on!
The planned menu is posted just below, but additional information can be found in my original post on the menu.
Where we planned to use a recipe, you’ll see a (F), (L) or (T) after the recipe name (and the corresponding page number). The books are as follows:
- A Fork in the Trail by Laurie Ann March (F)
- LipSmackin’ Backpackin’ by Christine and Tim Conners (L)
- The Trailside Cookbook by Don and Pam Philpott (T)
PLANNED MENU
All changes to the planned menu are indicated in red text in the table below. We made a few changes before the trip:
- naan bread replaced corn bread and bannock, because it weighs less and required us to bring less fuel (to bake the bread) – however, there is something to be said for warm, freshly baked bread on the trail!!
- store bought trail mix replaced pizza gorp and honey mustard gorp because Cheryl ran out of time to prepare them
- homemade energy bars replaced Harvest Oat Squares because Cheryl’s daughter made them and saved her time!
ACTUAL MENU
My favourite meal was Thanksgiving on the Trail, which is essentially turkey, mashed potatoes, stuffing, cranberries and gravy. I would definitely make it again!
Our most memorable meal may be our egg veggie/bacon/cheese wraps… as soon as I added boiling water to our dehydrated eggs, they turned bright orange… we tasted them, and they weren’t eggs, but Kraft Dinner cheese powder!!! Not sure how that happened. I’ve never intentionally bought Kraft Dinner cheese powder before. Must have been a mix-up in a bulk bin!
The only meal that needs adjustment in the future was our rice cereal on day 5. It wasn’t filling enough as is, and could have used more fruit or nuts.
Overall, we were happy with our food choices! We did come home with some leftover trail mix, and some of the food from day 8.
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