My backpacking adventure
Food and environmental allergies needn’t stop you from getting out and trying new adventures as I found out when I went backpacking. The keys to making it work and having fun are planning and preparation.
I recently completed two overnight adventures with all my gear on my back. That gear included my allergy meds (singulair, nasal wash syringe and solution packets, nasal spray) and all my allergen-free meals and snacks.
I had no idea what I was getting into when I started preparing my own backpacking foods for a two trips, one for two days and the other for three days. It took forever and didn't help that husband simply grabbed some Mountain House entrees off the shelf at REI.
I spread the task over several days and ended up spending about four hours. All my medications/supplements had to be prepackaged by meal, and all my food had to be pre-assembled in freezer bags and ready to simply add hot or cold water on the trail to rehydrate. Fortunately, I got some great ideas from a website called https://www.trailcooking.com/
I tested out some of my backpacking meals at home and found out how easy it is to rehydrate foods in freezer bags. The idea of pre-packaging foods in freezer bags can be used for taking lunch items to work or packing along foods for travel, biking trips, hiking. I'm sure there are more possibilities!
One of my favorite backpacking recipes is Backpacking Cacao-Spinach-Chia Pudding. If you are not a backpacker or hiker, it could easily be taken along anywhere or just kept on hand for easy preparation when you are in a hurry.
Ingredients for 1 serving:
1.2 T. freeze-dried spinach (can be purchased from https://www.beprepared.com/)
2.1 1/2 T. chia seeds
3.1 1/2 T. cacao powder
4.Stevia to taste
5.2 T. seeds of your choice (I used half each pumpkin and sunflower seeds)
6.1 T. hemp seeds
7.1 T. rice protein powder
8.1-2 tsp. cacao nibs
9.Optional: 1 T. unsweetened coconut flakes, 1 T. powdered soymilk (purchased from https://www.iherb.com/)
Directions:
1.Place chia seeds, pumpkin, sunflower and hemp seeds in a coffee grinder and grind until a coarse meal.
2.Place all ingredients in a pre-labeled pint or quart-sized freezer bag.
3.To rehydrate, simply add 1/2 cup cold or warm water. Can be eaten immediately but best if you wait several hours.
I recently completed two overnight adventures with all my gear on my back. That gear included my allergy meds (singulair, nasal wash syringe and solution packets, nasal spray) and all my allergen-free meals and snacks.
I had no idea what I was getting into when I started preparing my own backpacking foods for a two trips, one for two days and the other for three days. It took forever and didn't help that husband simply grabbed some Mountain House entrees off the shelf at REI.
I spread the task over several days and ended up spending about four hours. All my medications/supplements had to be prepackaged by meal, and all my food had to be pre-assembled in freezer bags and ready to simply add hot or cold water on the trail to rehydrate. Fortunately, I got some great ideas from a website called https://www.trailcooking.com/
I tested out some of my backpacking meals at home and found out how easy it is to rehydrate foods in freezer bags. The idea of pre-packaging foods in freezer bags can be used for taking lunch items to work or packing along foods for travel, biking trips, hiking. I'm sure there are more possibilities!
One of my favorite backpacking recipes is Backpacking Cacao-Spinach-Chia Pudding. If you are not a backpacker or hiker, it could easily be taken along anywhere or just kept on hand for easy preparation when you are in a hurry.
Ingredients for 1 serving:
1.2 T. freeze-dried spinach (can be purchased from https://www.beprepared.com/)
2.1 1/2 T. chia seeds
3.1 1/2 T. cacao powder
4.Stevia to taste
5.2 T. seeds of your choice (I used half each pumpkin and sunflower seeds)
6.1 T. hemp seeds
7.1 T. rice protein powder
8.1-2 tsp. cacao nibs
9.Optional: 1 T. unsweetened coconut flakes, 1 T. powdered soymilk (purchased from https://www.iherb.com/)
Directions:
1.Place chia seeds, pumpkin, sunflower and hemp seeds in a coffee grinder and grind until a coarse meal.
2.Place all ingredients in a pre-labeled pint or quart-sized freezer bag.
3.To rehydrate, simply add 1/2 cup cold or warm water. Can be eaten immediately but best if you wait several hours.
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This content was written by Sheree Welshimer. If you wish to use this content in any manner, you need written permission. Contact Sheree Welshimer for details.
