Food Plan for the JMT:
I had a big adventure planned and my food was be essential. Planning and prepping and creating meals was half the fun.
My goal was to have a variety of amazing meals to bring along with me. All created from dehydrated “something”. (laughing) This of course meant I am going to be doing a lot of experimenting.
Weight played an essential roll in my meal prep: as well as taste, ease of menu and shared ingredients.
The book I would suggest to get: Backpacker Gourmet, by Linda Frederick Yaffe. I worked from this book, change some recipes around to better suit my pallet and dietary needs. But there is so much information which makes this is am amazing resource. Some of my favorites of Linda’s:Tuna-Parmesan Chowder, Moroccan Stew, Portobello Curry (I made a batch where I substituted rice for pasta, both great) , Instant Oatmeal
I created 15 different meals so I had a tremendous variety on the trail. I also dehydrated fruit; apples, strawberries, oranges, watermelon, as well as some fruit roll-ups from Backpacker Gourmet. I also dehydrated 6 LBS of salmon into jerky.
My daily food plan was as follows: 4 oz Hot breakfast, 1.5 oz fruit, 1.5 oz salmon jerky, 2.5 oz trail mix, 4.5oz hot meal for lunch, 4.5oz hot meal for dinner, either a chocolate bar or cliff bar. Weighing a total of 21.7 ounces.
I actually ended up over-packing food by one hot lunch. But this was nice to have on days I was really hungry. It also allowed me to pass on some trail love to the hikers who were under prepared.
To read more about the meals i created please go to my trail food page
My goal was to have a variety of amazing meals to bring along with me. All created from dehydrated “something”. (laughing) This of course meant I am going to be doing a lot of experimenting.
Weight played an essential roll in my meal prep: as well as taste, ease of menu and shared ingredients.
The book I would suggest to get: Backpacker Gourmet, by Linda Frederick Yaffe. I worked from this book, change some recipes around to better suit my pallet and dietary needs. But there is so much information which makes this is am amazing resource. Some of my favorites of Linda’s:Tuna-Parmesan Chowder, Moroccan Stew, Portobello Curry (I made a batch where I substituted rice for pasta, both great) , Instant Oatmeal
I created 15 different meals so I had a tremendous variety on the trail. I also dehydrated fruit; apples, strawberries, oranges, watermelon, as well as some fruit roll-ups from Backpacker Gourmet. I also dehydrated 6 LBS of salmon into jerky.
My daily food plan was as follows: 4 oz Hot breakfast, 1.5 oz fruit, 1.5 oz salmon jerky, 2.5 oz trail mix, 4.5oz hot meal for lunch, 4.5oz hot meal for dinner, either a chocolate bar or cliff bar. Weighing a total of 21.7 ounces.
I actually ended up over-packing food by one hot lunch. But this was nice to have on days I was really hungry. It also allowed me to pass on some trail love to the hikers who were under prepared.
To read more about the meals i created please go to my trail food page