Later this month, I will go on a 4-day canoe trip at The Massassauga Provincial Park with my daughter, my friend Cheryl and her two daughters. We planned the menu months ago, divided it in half, and have been preparing for our adventure. (Last year’s girls only canoe trip at Algonquin Provincial Park was tons of fun.)
We dehydrated many things for the trip, baked others, and assembled all the meals ourselves.
Some of the yummy stuff we dehydrated! Top to bottom: apples, canned pineapple, red peppers, tomatoes, onions, mushrooms, broccoli, yellow zucchini, tomato sauce, bananas. (BEFORE DEHYDRATING)Top to bottom: apples, canned pineapple, red peppers, tomatoes, onions, mushrooms, broccoli, yellow zucchini, tomato sauce, bananas. (AFTER DEHYDRATING)
Day 1
Breakfast/morning snack/lunch – at home/packed from home
Afternoon snack – oatmeal squares
Dinner – hot dogs and raw veggies
Evening snack – s’mores
Day 2
Breakfast – egg wraps with bacon, veggies, salsa and cheese
Morning snack – energy squares, with chocolate, nuts, and condensed milk
Lunch – pepperettes, cheese strings, veggies and naan bread
Afternoon snack – trail mix and fruit leather
Dinner – pasta with veggies and tomato sauce
Evening snack – banana melts, with dehydrated bananas, chocolate chips and marshmallows
Top to bottom: mixed fruit leather, applesauce leather, salsa.
I heard a quote recently that I kind of like: “Life is what happens in between snacks.” For me, the journey and the food is the destination!
I recently returned from a 3-night, 4-day early October backpacking trip with a friend along the Highland Trail of Algonquin Provincial Park. You can read the full trip report here: https://kyraonthego.wordpress.com/?p=740
Cheryl and I are trying to decrease the weight of the food we bring, down to approximately 1.5 pounds per person per day. On this trip, we had 11.5 pounds of food, which worked out to approximately 1.9 pounds per person per day. We felt that we had the perfect amount of food – we didn’t go hungry, and we didn’t stuff ourselves either!
If you have any ideas on how to up the calorie content of our food while decreasing the weight, all while eating healthy foods, having a good mix of protein, fat, carbohydrates, fruits and vegetables, and variety, I’d love to hear them!
We love the backcountry cookbook A Fork in the Trail (FT) by Laurie Ann March – her recipes feature heavily on our menus every time! (I have not met Laurie and was not paid to gush over her book!) We prepare/bake/dehydrate as much of our food as we can!
Day 1
Distance hiked: 6.51 km
Afternoon snack – quick energy bar (The Trailside Cookbook by Don and Pam Philpott) [155g – note: weights are given per food item, not per person – so here, 155g = 2 energy bars]
Dinner – carrot raisin salad with peanuts (FT), and 1 mini naan bread each (store bought) [380g, includes container for peanut butter]
Faya Lake in the background, Algonquin Provincial Park
Bedtime snack – 1 dehydrated banana each, a few mini Skor bars [101g] and Baileys [278g – this was divided over 3 days]
Day 2
Distance hiked: 12.29 km
Breakfast – strawberry peach muesli (FT) [356g], gatorade [223g, divided over 3 days and 2 meals/day] and tea [62g divided over 3 days]
Kyra On The Go 