Ready for some new best backpacking recipes? This time, we talk about making your lunch time just as nutritious and easy to prepare as exciting as your trip. Lightweight meals accompanied with food tips for an array of age groups and travel habits. So gear up, for simple but delicious and nutrition packed meal recipes that are just a read away. But as always, the recipes come after a short (or long, depending on your point of view) say about a responsible approach towards cooking while on the go.
First, as always, read the recipes and try them at home for a solid understanding of the equipment, time and effort involved. The serving size listed here is obviously a standardized size but will definitely differ for people of varying appetites (and sizes, no pun intended). Second, the ingredients listed, most prominently processed, canned or packed goods (such as yogurt, peanut butter etc.) may be listed differently at your local store or not available all together. If so, use other alternative products, at least once at home so you know you’ve got yourself covered when on the move. Third, make sure the people traveling with you are not allergic or reactive to the ingredients (or vice versa, since you would rather swap a recipe than a companion).
In any case, when you’re in the middle of the woods or at the remote camp site, medical aid may not be available easily. As the person responsible for the meal preparation (which is why, I suppose you are talking out the time to read this) it is your responsibility to effectively accommodate everyone’s appetite as well as needs (more important) and wants (less important, but nonetheless, need consideration).
Lastly, a word about lunching and the lunchtime. The lunchtime is for a healthy meal across the first half of the day. This means that whether you’re at the office, or on the trail, your breakfast has run it’s due course and now you need nutrition as well as a healthy amount of it to sustain whatever activity you will be indulging in until you start munching again. The biggest difference between the other meal times and lunchtime is the fact that there is no major rest involved before or after as with breakfast and dinnertime respectively.
Meaning, not only do you need a healthy supplement that your stomach can sustain because it hasn’t just started working after a 9 hour rest but also the kind that will allow you to trek or hike with a stomach full. This is a delicate balance, even more important for careful consideration if you are away from medical and other established caring facilities. With all that said, let’s check out some of the mouth watering delicacies down below.
Lentil Potato Curry
- 1 table spoon oil (canola, olive, vegetable as preferred)
- Garlic (for taste, moderate usage)
- Ginger (for taste, moderate usage)
- 1/4 teaspoon turmeric
- 2oz tomatoes
- 6oz sweet potatoes
- 3oz red lentils
- 6oz spinach
At home – Heat the oil, warming it for frying the garlic and ginger (chop both for a fine blend). After this, add the turmeric. You can also add the below listed extras for added flavor and texture (as appropriate). After a minute of frying the mixture (while moving it around the pot), add the tomatoes (cuttings, without the skin for fresh fragrance, with the skin for a thicker texture). Add the finely cut potato (sweet for flavor [recommended], regular for texture).
Add 1 cup of water, before adding the red lentils. Allow the mixture to come to a boil, turn the heat up if needed. Once a boil is achieved, reduce the heat and let the mixture breath for about half an hour before adding the chopped spinach and a dash of salt. Whisk the mixture together for the seasoning to settle and taste.
Add any of the extras for creating an array of aromatic fragrances adding seeds and coriander only if you’re sure that they won’t cause problems. Now dehydrate the mixture, spreading them over nonstick sheets and submitting the laid out mixture to a dehydrator and leave until fully dehydrated. Pack everything into a seal-fresh bag.
On the trail – Add the dehydrated mixture and about 1 cup of water (depending on the amount of your mixture) before letting it boil and simmer sown to a hot and fresh curry. Serve with any assortment of your choice, or eat with a ladle.
Serving – 2 adults, 4-6 children
- Mustard seeds
- Red chilies (for taste)
- Green chilies (for taste)
- Cabbage (for nutrition and texture, don’t tell the kids!)
Mixed fruit Oatmeal
- 3oz oats (or packaged oatmeal)
- 1/4oz hemp seeds (or chia seeds)
- 1/4oz cacao nibs
- 1oz raspberries
- 1oz almonds
- 1/8 brick of butter (~1/2oz)
At home – Dry the Raspberries at home in a dehydrator and freeze (otherwise get dried canned raspberries). Pack these, seeds (of your choice, or both), nibs and almond separately in zip-lock bags.
On the trail – Add the oats or oatmeal to corresponding amounts of water, and let it cook until a boil is achieved. Add the brick of butter; stir to get a even mixture. Add water as needed, while stirring and add the almonds, nibs and seeds. Leave for no more than a minute, then let the mixture breath. Add water if the mixture is too thick, or let it boil a bit if the mixture is too thin. Serve when the mixture’s thickness is as preferred.
Servings – 2 adults, 4-5 children
- 1 fully grown courgette or marrow
- 1 single-sized dried broth pack
- 2oz instant coconut milk powder
- 3oz couscous
- 41/2oz red lentils
- 1 tablespoon yellow curry powder
- 1 tablespoon paprika
At home – Gather all the ingredients and pack separately in zip-lock bags. Then, hot your trail.
On the trail – Boil a cup of water and add to it (peeled, diced) courgette. Decrease the temperature, and let the mix boil to a tender texture. Add salt (and any spices, as preferred, look at the extras). It is advised to add more seasoning than required, as the couscous will certainly absorb most of the seasoning and leave a bland taste after.
Keep stirring over the stove, then add the instant coconut milk powder until a stew is formed. Keep stirring, and add couscous, whisking for an even mix. Turning the stove down, let the mixture simmer down without taking of the lid for about 10 mins. Now serve and enjoy.
Servings – 4 adults
Extras – cumin, spices, thyme (all for taste and balancing out the couscous presence).
Cheese filled pepperoni tortilla
- 4-8 lumps of tomato ketchup
- 1 teaspoon dried oregano
- 1 teaspoon of oil(canola, olive, vegetable as preferred)
- Packaged tortilla
- 1 small sized brick of cheese (Cheddar, Blue)
- Packed pepperoni (as required)
At home – Pack everything. Hit the road.
On the trail – Add water (half in quantity to the ketchup). Add oregano and whisk briskly. Heat the oil on a frying pan and let it warm up. Add the tortilla for a quick fry and turn over for both sides to get a good golden brown crisp. Add the ketchup-oregano mix on to the upside and evenly spread it. Grate the cheese over the spread and wait for it to melt and settle, adding the pepperoni right on top of it. Flip half of the tortilla on its side, and flip once or twice, to avoid burns. Taking it of the frying pan, cut into servings as deemed appropriate (depending on children/adults).
Servings – Depends on the tortillas and amount of pepperoni
- 15-20oz biscuit mix
- 2oz dry milk
- 1/2 teaspoons of parsley
- 2 tablespoons of corn kernals (dried and ground)
- 2oz Parmesan cheese
At home – Pack everything and hit the road.
On the trail – Add the milk powder and biscuit mix, adding 1/2 a cup of water into while stirring the mixture. Shape cookies with hands and let it cook on the frying pan. keep turning until golden brown and crisp. Serve and enjoy.
Servings – Depends on size of cookies ~ dozen cookies.
Note: Since we are talking about lunches, the following recipes may make more than moderate use of utensils such as a frying pan and a stove, which almost every backpacker takes with them, but we’re neglected in other articles for the sake of logistical and operable efficacy and simplicity. Happy munching!