[pct-l] Eating while backpacking...

Wed Nov 4 13:35:36 CST 2015

I also love the ideas. I see a few ideas with bagels/bread. Tha means I
need to stop by a town. Maybe there are enough stores that it isn't a
problem?  I don't know of any bread I can buy that would last from when I
pack my boxes in April until I open them. Correct?

I hadn't thought of instant refried beans. I definitely look into that. I
know I'll want variety. I cannot each trail mix all summer. And I'm *trying
*to be healthier. That is I don't want to live off of pop-tarts and
snickers bars.

Thanks for the suggestions and please keep them coming.

       -Scott

On Wed, Nov 4, 2015 at 11:16 AM, <isabella at bendnet.com> wrote:

> I love all the ideas I'm getting here. Thanks!
>
> I learned a big lesson this summer that might apply to someone else.
> "BARS" are very high glycemic.  I would have an instant high  (in past
> years) and then bonk hard.  I "offed' the bars this year for tortillas,
> cheese, sausage, instant beans, more nuts and dried fruits, NO MORE BONKING
> and I could go longer between food and still feel good.  And I wasn't quite
> so ravenous when I got to town.
>
> When I talked to others, I heard a number of other hikers who have similar
> experiences with bars at different levels of high/bonking but could totally
> related to what I was describing.  It depends on how sugar sensitive you
> are.
>
>  Mademoiselle
>
>
>
> -----Original Message-----
> From: Pct-L [mailto:pct-l-bounces at backcountry.net] On Behalf Of marmot
> marmot
> Sent: Wednesday, November 04, 2015 10:51 AM
> To: Jim & Jane Moody
> Cc: Pct Mailing List
> Subject: Re: [pct-l] Eating while backpacking...
>
> Tahini,mixed with enough water to make it light and fluffy--usually 1/3 to
> 1/2 of the tahini amount. Keep stirring until it's white.
> •Add garlic/powder?fresh? Your choice Lots !!!!
> •salt
> •a lot of lemon juice either bottled or dried •I usually add citric acid.
> Gives it a tang sort of cheesy
> Now you have a high calorie high calcium spread or dip. I eat with corn
> taco shells   I believe this may also be gluten free unless I don't
> understand some source
> I mix nuts(pecan,walnut and macadamia) with dried cherries, figs,dates
> ,nectarines ,apricots and mango. Then snack on this mix for breakfast and
> afternoon. I leave out stuff when I get tired of it and put it back when it
> sounds interesting again. Also I'll add cardamom or cinnamon or pumpkin pie
> spice if I want variety Cheap alternative to Lara Bars •make soups from veg
> soup base add dried organic veg and some sort of pasta like ingredients
> quinoa(must be rinsed)rice pasta ,whole wheat pasta buckwheat noodles
> •lumen food veg jerky ---snacks,lunch protein also put in soup Soup at
> night is great ,gets more liquid into me when I might not be hydrated
> enough. Also make spit pea,corn chowder,curried lentil soup --always throw
> in veg. Mixed,dried tomatoes,mushrooms Marmot Sent from my iPhone
>
> > On Nov 3, 2015, at 6:53 PM, marmot marmot <marmotwestvanc at hotmail.com>
> wrote:
> >
> > *Instant Refried beans or black bean ,Tabasco ,in pre cooked yellow or
> blue corn taco shells ,(Trader Joes has them organic)a little Brewers yeast
> ,topped with either shredded cabbage you brought from town(lasts many
> days)or sprouts you grew in ziplock hanging off back of your pack. Avocado
> that has been ripening in your pack. Easy yummy.
> > •Also I eat lots of macadamia nuts cause they can either sweet or
> > savory depending on what you combine with them ---very high in
> > calories. Trader Joes has them unsalted. •Instant tabouli mixes up in
> > cold water with dried tomatoes add sprouts or cabbage or lambs
> > quarters or miners lettuce.  You'll have lots of that in the first 500
> > miles. Watch out for poison oak. They both grow near the water Marmot
> >
> > Sent from my iPhone
> >
> >> On Nov 3, 2015, at 6:04 PM, Jim & Jane Moody <moodyjj at comcast.net>
> wrote:
> >>
> >> Peanut butter w/ honey on a bagel / tortilla / pita/ English muffin.
> >> Pack of tuna or salmon w/ small packs of mayo and relish.
> >> Black bean or refried bean mix w/ f-d cheese, olive oil, and chopped,
> shelf-stable bacon [this reconstitutes well w/ cold water while you hike].
> >> Freeze-dried fruits (also great for snacking while walking).
> >> Pepperoni; baby bel cheese on a bagel w/ small pack of mustard.
> >>
> >> Or mix things up. As Dicentra used to say (inaccurately), "There are no
> rules". Actually, there is one rule. you can't put sugar on grits.
> >>
> >> Mango
> >>
> >> ----- Original Message -----
> >>
> >> From: "Scott Diamond" <scott.diamond.mail at gmail.com>
> >> To: "Jeffrey Olson" <philos56 at live.com>
> >> Cc: "Pct Mailing List" <pct-l at backcountry.net>
> >> Sent: Tuesday, November 3, 2015 8:44:09 PM
> >> Subject: Re: [pct-l] Eating while backpacking...
> >>
> >> Thanks for the suggestions Jeffrey. I'm sorting out my food plans for
> >> 2016. I'm actually OK with the vast selection of freeze dried food
> >> for dinner and I think I have enough options for breakfast but I'm
> >> really struggling with enough variety for lunch/day snacking. I have
> >> fear of packing the food in boxes and after 4 weeks on the trail
> >> getting sick of my meal plan. I'm brainstorming on everything I can
> >> think of for lunch. You got any good suggestions for that?
> >>
> >> -Scott
> >>
> >>
> >>
> >>> On Mon, Nov 2, 2015 at 6:20 PM, Jeffrey Olson <philos56 at live.com>
> wrote:
> >>>
> >>> I contributed this in 2004. I thought it worth sharing again..
> >>>
> >>> My favorite dinners are a compilation of cheap, healthy components.
> >>> There are four basic levels.
> >>>
> >>> The first level is the base; pasta, instant rice, cous cous, polenta
> >>> (grits)
> >>> or potato flakes, my favorite. 3 oz for the first couple weeks, 4-6
> >>> oz for the rest of the hike.
> >>>
> >>> The second level is a dehydrated soup; split pea, black bean (with
> >>> extra
> >>> salt) or my favorite, curried lentil. 2 -3 oz is enough.
> >>>
> >>> The third level is the "binder." I never knew about binders until I
> >>> got disgusted with prepackaged freeze dried food - mostly price. The
> >>> binder is the ingredient that ties everything else together. Rice
> >>> and black bean soup mix gets old real fast.
> >>>
> >>> The bind I favor is parmesian cheese - Kraft or some other generic
> version.
> >>> The stuff lasts forever and has good fat content. For the first two
> >>> weeks
> >>> -
> >>> 2oz, and 3 oz for the rest of the hike. You can carry oil or
> >>> margarine, fake and tubbed, but I've found that good old Kraft
> >>> Parmesian makes me smack my lips as I wolf down dinner. Depending on
> >>> the meal I include an ounce of 4% dehydrated milk as another binder.
> >>>
> >>> The fourth level is where you get creative, and can use the dehydrator.
> >>> Anything goes. An oddity I like is to include dehydrated
> >>> blueberries, an ounce or two, in a dinner once in a while.
> >>> Vegetables, etc. Whatever the imagination can concoct. If you use
> >>> potato flakes, include fake margarine and about three ounces per
> >>> person of soy baco bits. That's a lot of baco bits, believe me...
> >>> They are salty and absolutely wonderful. Potato flakes makes the
> >>> greatest volume per weight, but there are some issues with the
> >>> hypoglycemic spike some people might have to consider.
> >>>
> >>> I package dinners at home in the same manner. Use a quart freezer
> >>> bag and in it put all the ingredients. Secure with a small strip of
> duct tape.
> >>> You'll put
> >>> in two to three cups of boiling water, let ist, and eat. Some meals
> >>> fill the freezer bag. Most don't
> >>>
> >>> You can vary your dinners so you don't have the same dinner but
> >>> twice a month. I found I preferred more curried lentil dinners and
> >>> fewer black beans. I really liked potato dinners once a week. They
> >>> make a LOT of food for the weight, and taste so, so, good with the
> margarine and baco bits.
> >>> I'm a little suspect about the potato dinner's nutrition, hence they
> >>> are a treat - once a week.
> >>>
> >>> This stuff is all bought in bulk. The idea of shopping as you go has
> >>> its fans, but I don't like leaving the trail, and I know what I will
> >>> eat on the trail. Mac and cheese it ain't... My package disappeared
> >>> from the Big Lake Religious camp and I had to hitch into Sisters for
> >>> a resupply at the store at the edge of town. $50 for five days (1995
> >>> dollars). I figured that I was spending about $4 a day if I ate
> >>> nothing but bulk food. My folks live in the bay area and shipping
> >>> the food was not that expensive. I so appreciated my next food drop
> >>> at Timberline Lodge... The store bought stuff just wasn't the same.
> >>> Where were the baggies?
> >>>
> >>> When I added the mealpack bars, or power bars, or any of the
> >>> "someone else does the work" foods, the cost easily doubled. That
> >>> said, I'm a convert to the 4oz bars you can buy for less than a buck
> at http://mealpack.com/.
> >>> You
> >>> get 440 calories for less than a buck!!! You have to buy a minimum
> >>> of 50 bars, but that's not a big deal.
> >>>
> >>> Jeffrey Olson
> >>> Laramie, WY
> >>>
> >>>
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