The Best Tasting Backpack Meals

The Best Tasting Backpack Meals
When doing a long backpacking trip, a good meal to start and the end the day becomes a simple and necessary pleasure. Planning a backpacking menu requires some thought, but you don't necessarily have to look exclusively to meals sold in specialty backpacking shops.
 

Breakfast

Unless you absolutely need to have eggs every morning, the supermarket is the best source of breakfast meals. Cereals that pack down efficiently, such as Cheerios and Corn Flakes, are good with instant milk. For hot meals, oatmeal is a popular choice. Flavor it by carrying maple syrup or butter in a sealed container. A good choice for breaking up cereals on long trips is instant mashed potatoes, which can be flavored with olive oil for a tasty meal.

 
 

Lunch

Lunch is often eaten on the go when on a long backpacking trip. Breads that don't crush, such as bagels, are a good choice for lunches. Spread peanut butter, which you should repackage from its original container into a squeeze tube, onto the bagel for a simple sandwich. Many backpackers like to carry jerky of some sort to munch on. If the climate is mild, or you aren't going to be out for too long, cheese is an excellent source of calories. Package smoked cheddar, which keeps longer, into a double Ziploc bag.

Carry energy gels like Gu and trail mix like GORP (good ole raisins and peanuts) to snack on throughout the day.

Dinner

The best solution for dinner is something that doesn't require a lot of cooking. Backpacking meals that cook in the pouch with hot water are a popular choice and offer a chance for a fairly diverse menu. Other popular options include packable pasta like macaroni mixed with tomato sauce or butter. Carry a variety of instant soups or Ramen noodles to eat on colder nights. Instant mashed potatoes flavored with olive oil and eaten with cheese can double as a good dinner. Bring some packets of hot chocolate or tea to drink at night before going to sleep so that you will sleep warmer.

Article Written By Candace Horgan

Candace Horgan has worked as a freelance journalist for more than 12 years. Her work has appeared in various print and online publications, including the "Denver Post" and "Mix." Horgan holds a Bachelor of Arts in English and history.

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