Sure, gear, route and paddling partners are all important considerations when planning a trip—but any seasoned camper will tell you that food can make or break a camping experience. Feasting on homemade chili and freshly baked cornbread after a hard day’s slog will quickly brighten even the rainiest day. On the other hand, a glorious sunset is not quite the same while eating burnt-yet-raw rice or flavorless freeze-dried fare. Food planning and preparation can be one of the most enjoyable parts of a trip—and when done right, the payoff is priceless for everyone involved.
Menu planning can be as complicated or easy as you want to make it. Depending on your trip route and participants, you may wish to dehydrate meals to keep your food pack light, or you may choose to disregard weight and go for maximum fresh ingredients. For most long weekend trips, weight isn’t a concern and you can focus on finding the optimal combo of taste, simplicity and variety.
Remember that activity levels and cooler temperature can have a big impact on your required caloric intake. Nobody wants a horde of hangry paddlers. If in doubt, pack a little bit extra, and go heavier on the carbs than you might at home.
Shopping List
- oats
- sugar
- butter, carrots
- onions
- cucumber
- wraps or pitas
- apples
- oranges
- cheese
- rice
- beans
- nuts.
- eggs
- protein of choice
- well-stocked spice kit
- chocolate
- oil
Weekend Menu
Day 1
Dinner: Stir fry and coconut rice. If you have a long drive to the access point, prep your veggies in advance for a quick meal when you get into camp. Just make rice, fry up the veggies, and add a protein of your choice. Freeze meat before departure so it stays fresh during your paddle in.
Day 2
Breakfast: Breakfast wraps. Scramble up fresh eggs and throw them in a whole wheat wrap. Add rice and beans if you want a meal that will stick to your ribs. Go wild with the spice kit and hot sauce.
Lunch: Greek pitas. Combine cheese, cucumbers and tomatoes with a dash of oil and spoon into a wrap. This promises to be a winner on a hot sunny day.
Dinner: Pesto pasta with pine nuts and cheese. Serve with a freshly made carrot slaw on the side.
Day 3
Breakfast: Apple crisp. Melt butter, then add brown sugar, oats and cinnamon. Serve over freshly stewed (or rehydrated) apples. It’s a breakfast for champions.
Lunch: Mini pizzas. A perfect meal for a cold rainy day. Whip out the stove and don’t skimp on the oil. For perfectly melted cheese, cover the pan with a lid and pour a few drops of water along the edges—the vaporizing effect will melt the cheese and steam your favorite toppings.
Dinner: Burritos. Beans, rice, veggies and salsa. Wrap up the meal with fruit slices and chocolate fondue.
Day 4
Breakfast: Gourmet oatmeal. Good ol’ oats are made better by adding dried or fresh fruit, nuts and a sprinkle of cinnamon. A quick, warm and filling breakfast.
Lunch: Snack on fresh veggies, wraps, cheese and salami. It’s a nutritious floating lunch as you procrastinate returning home.
Charlotte Jacklein is an experienced guide, chef, and teacher.
This article first appeared in the Fall 2015 issue of Canoeroots Magazine.
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