Breakfast Couscous - Trail Recipe

Breakfast is definitely my favorite meal of the day.  I don't always eat it first thing when I get up, but I can promise I eat a proper breakfast of some kind every single day.  Trying to get in a healthy breakfast while out on the trail can be tough, especially with all the convenient grab and go options out there.  Getting ready for my Tahoe Rim Trail thru hike in 2017 has me prepping lots of easy breakfast options and breakfast couscous is a quick and easy go-to that I enjoy both on the trail and when I need to grab something quick to take with me.  

Breakfast Couscous (2 servings)

1 cup whole wheat couscous
1/3 cup dry coconut milk
2 tbsp brown sugar
3/4 tsp cinnamon
1/4 nuts of your choice (slivered almonds are my favorite!)
1/4 dried fruit of choice

At home: Add all ingredients to a mixing bowl and stir to combine, paying attention to the brown sugar as it has a tendency to clump.  Once all items are mixed, split into two portions in zip top bags.  Seal. 

On Trail: To eat cold, add cold water to your couscous before going to bed - just enough to cover the couscous by about an inch.  Seal the bag and squish it to mix.  Eat cold in the morning.  If you'd like it hot, add couscous to your cook pot and cover with water, about an inch to an inch and a half over the mixture.  Bring to a boil, remove from heat, stir, and let cool.  

Hawaiian Rice - Trail Recipe

Since NoKey and I are getting ready to tackle another thru hike in 2017 I thought I'd start sharing some recipes with my readers.  A few years ago, when we took off to do a series of smaller thru hikes, I decided to attempt home dehydrating all our meals for a few reasons. Home dehydrated meals are economical and a lot more healthy than just eating a few of the same Lipton Sides over and over again.  It keeps your tastebuds and your wallet happy!

One of our favorite recipes a few years back turned out to be Hawaiian Rice.  This also was the first meal we ever ate out on the Benton MacKaye Trail.  I wanted to eat it first because I was entirely convinced I'd hate it.  This one, however, became an instant hit!  Every time we'd see it in our resupply boxes we'd do a happy dance.  Check out my recipe for Hawaiian Rice below!

Hawaiian Rice (1 Serving)

1/2 cup home dehydrated brown rice (cooked in veggie stock)
2 tbsp home dehydrated pineapple
1 tbsp home dehydrated bell pepper (broiled and blackend before dehydrating)
1 tbsp dried onion flake
1 tbsp unsweetened flaked coconut
1/4 tsp salt
1/4 tsp powdered ginger
2 tbsp bacon bits or ham-flavored TVP
1/2 tsp ham base

At home:
Add the rice, pineapple, bell pepper, onion flake, coconut, salt, and ginger into a sandwich size zipper bag and mix well.  Add the bacon bits/TVP and ham base to a snack size zipper bag and mix well; seal the bag.  Add the small zipper bag into the larger bag and seal shut.  

On trail: 
Separate the two bags.  Add the contents of the large bag to your cook pot and cover with water - you are just covering the ingredients here, no need to measure.  Stir and then bring to a boil.  Stir and then remove from the heat.  Add the contents of the smaller bag and stir again.  Let meal sit for 5-10 minutes until it reaches your desired thickness and consistency and enjoy!

This recipe was adapted from Chef Glenn's Hawaiian Shrimp and Rice.  I cannot recommend his website enough if you're looking to learn how to make your own backpacking meals!

Have you made your own dehydrated meals before? How did it go? 

My Five Favorite Trail Lunches

Recently I started growing tired of my usual PB&J on flatbread or a ProBar for a trail lunch and began looking for something more creative.  When I was online looking for ideas something simple came to me and I couldn't believe I hadn't thought about it before - dehydrating something simple and savory for lunch!  While so much of the food backpackers can find in the stores for lunch is sweet, like a trail mix, granola bar, or Poptarts, I realized that if I did my own dehydrator meals for lunches I could get some more savory foods into my backpacking diet.  Here is a rundown of some of my favorite food to eat for lunch. 

1) Hummus and crackers with veggies - Dehydrating hummus was such a simple idea I couldn't believe why I hadn't thought of it before.  Simply spread your hummus on a fruit leather tray (or piece of parchment paper in an oven or on a regular dehydrator tray) and dry overnight.  On my Excalibur dehydrator I went to the 125-degree setting for 12 hours.  In the morning the hummus should be very powdery and easily crumble.  One container of hummus (10 ounces) should make four servings for those of us who backpack on shorter easier trips.  If you're doing mega miles one container should get you two servings.  Rehydrating is simple and quick - use cold water to cover the hummus powder by 1 inch and squish the bag around for 5-10 minutes.  I usually eat mine with Good Thins crackers and whatever fresh veggies I want to pack out.  I've packed out carrots, celery, and radishes with good results even in the summer.  

2) Dehydrator burritos - Mixing a can of refried beans with a can of enchilada sauce in a large bowl and then spreading thin on dehydrator fruit leather sheets (or parchment paper for those without the sheets) can create a delicious burrito filling for the trail.  Simple dehydrate overnight at 125 degrees and in the morning you'll have a crumbly, powdery bean burrito filling! Rehydrate in a freezer bag for 10-30 minutes with cold or hot water.  Spoon into your tortilla and put salsa on top and you'll have a filling lunch!

3) Pepperoni and Laughing Cow Cheese sandwich - Carrying pepperoni and Laughing Cow cheese are usually a staple on a long trip.  Laughing Cow comes in several flavor varieties and you can use a bagel thin or a sandwich thin for the bread.  Switching up the flavors of cheese and bread every so often turns this trail staple into something different!  Laughing Cow cheese is generally like shelf-stable cream cheese.  I've had some in my pack for up to 5 days in the summer and it's still holding it's shape.  

4) Flavored Couscous - Near East brand makes some wonderful couscous flavors.  While I normally eat the entire box for a hiking dinner, a half portion works great for lunch for me!  Before hitting the trail, split the box evenly between two freezer bags.  Make sure to shake the box well before splitting if the spices are already mixed in with the couscous.  If you are making your own flavored blend at home, I find the 1/4 cup serving of dry couscous works well for lunch.  If it's a cooler backpacking trip you can heat up some water, but most of the time I just add cold water and let it soak for at least 15 minutes before I eat it.  Cold hydrating works very well for couscous!

5) Flavored Tuna and Flatbread - There are now several flavors of tuna on the market, including a few in olive oil instead of water.  Right now I'm loving the Mediterranean Style Sunkist tuna on a sandwich thin, but with all the flavors of tuna and salmon on the market right now it makes it easy to have a different flavor every day of the trip!

These are just a few of my favorite savory backpacking lunches.  Do you prefer savory or sweet foods on trail?  What is your favorite lunch?

I'm linking up with Courtney, Cynthia and Mar and some of the other folks who link up with us – and please don’t forget to link to your hosts if you are participating!