No cook dinner
Aug 14, 2017 at 2:13 pm #3484927
I’ve been enjoying the simplicty of not cooking while backpacking for the last year or so. I basically snack all day on salty nuts, peanut butter, chile mango, fritos or pringles, honey stinger waffles, larabars, etc.
This plan falls apart when it comes time for dinner. Somehow I can’t bring myself to eat a substantial amount of the foods enumerated above at dinner time. So far my favorite dinner is seed crackers and real Parmesan cheese but I can only eat so much of it. I’d like to get more calories (and protein, ideally) in me at the end of the day
Any other ideas for no cook dinners? I’m not particularly interested in rehydrating neither so beans, tabouli and couscous are not really what I’m looking for.Aug 14, 2017 at 3:04 pm #3484934Tom KBPL Member
“Any other ideas for no cook dinners?”
Granola and Nido with dried fruit; Pro Bars and other similar hearty bars, e.g. Pemmican Bars/Raw Revolution; Chocolate; Jerky; Cheetos; Just the Cheese (http://www.justthecheese.com/2oz-rounds) – these are really tasty, calorie dense, and come in a variety of flavors; tortillas with nut butter packets and salsa packets. Lots of other choices, but these are a few that come to mind.Aug 14, 2017 at 3:04 pm #3484935Paul S.BPL Member
Steak cut beef jerky (e.g. Kirkland brand at Costco) is very satisfying and meaty.Aug 14, 2017 at 3:28 pm #3484939Dave HeissBPL Member
@daveheissLocale: Pacific Northwest
You could bake some big cookies…
http://allrecipes.com/recipe/26107/best-breakfast-cookie/ (I use this recipe for breakfast cookies, mixing in whatever fruit/nut ingredients I have on hand)
… and pair it with a protein shake.Aug 14, 2017 at 3:32 pm #3484941Greg MihalikSpectator
Amy has been doing this a long time, on long trips, all over. The link in her post takes you to the details.Aug 14, 2017 at 4:33 pm #3484957
Thanks for all of the responses!
Actually a protein shake and a whole grain cookie would hit the spot.
I don’t enjoy meat jerky (even though I eat meat) but I have been meaning to try soy jerky. That might be a savory option to go with my crackers and cheese.
And definitely thanks for reminding me about Amy’s post. Lots of good info there.Aug 14, 2017 at 4:57 pm #3484963
I have become a fan of instant pudding on the trail. Nido, cold/cool water and any add-ins you want and you have a great desert. I have yet to have it be unappealing at the end of a long day.
Re: Nut Butter…I am very surprised at how good the PB2 powdered peanut butter tastes. Add a (very) little water and stir. Something like 20% of the fat of normal peanut butter so it cleans up with just water. Also comes in a chocolate version, and it mixes really well with things like oatmeal, instant pudding, granola, smoothies, etc.Aug 14, 2017 at 5:48 pm #3484984
Pudding is good.
I’ve made breakfast pudding with thai coconut cream powder (very high in fat, aka calories), chia seeds, coconut, almond slivers, and cacao nibs. My inspiration is Almond Joy bars. You just mix it all together and let it sit for 15 minutes while you pack up.Aug 14, 2017 at 7:26 pm #3485007
I’ve made breakfast pudding with thai coconut cream powder (very high in fat, aka calories), chia seeds, coconut, almond slivers, and cacao nibs. My inspiration is Almond Joy bars. You just mix it all together and let it sit for 15 minutes while you pack up.
Now that sounds really yummy and doable for 2 meals a dayAug 14, 2017 at 8:29 pm #3485025
It’s pretty tasty! This is the powder I’ve used. Lots of yummy saturated fatAug 14, 2017 at 8:41 pm #3485030
I’m gonna have to get me some of that…thanks for that pic of ingredients.Sep 4, 2017 at 9:48 pm #3489002Matt SwiderSpectator
@sbsliderLocale: Santa Barbara
Wow, sounds yummy. Wish I had seen this a couple weeks ago, definitely would have made the cut for our upcoming JMT trip. Too bad we leave tomorrow . . . Oh well, there is next time.Sep 5, 2017 at 8:19 am #3489066
Jello has a new “no artificial flavors, dye or preservatives” line of instant pudding sub-branded “Simply Good”. Four different flavors. This one is my new favorite…
I’ve used powdered coconut cream powder in my Thai Red Curry dehydrated meals, but never thought to use it in/as pudding. Will have to experiment with that.Sep 5, 2017 at 9:13 am #3489075Window walkerSpectator
Mike Clelland’s Spud bomb- instant potatoes with all the fixings, tailored to your taste. It is my go to no cook dinner, you can even pre-heat it in your pocket a couple miles from camp for a semi-hot meal.Sep 5, 2017 at 9:51 am #3489081
“I’ve used powdered coconut cream powder in my Thai Red Curry dehydrated meals, but never thought to use it in/as pudding. ”
Just to clarify, the coconut cream will need a thickener. That’s what the chia seeds in my recipe do with their gelatinous exterior.
Also, thanks for the pudding suggestion. I haven’t noticed that sub-brand.Sep 5, 2017 at 9:55 am #3489082
Matthew – I figured the chia seeds were critical…slimy little buggers :)Sep 5, 2017 at 10:38 am #3489089
Cool. Just making sure!Sep 5, 2017 at 1:33 pm #3489127
I do a lot of tabouli. Tabouli pro-tips:
Sep 5, 2017 at 1:37 pm #3489128
- add dehydrated tomatoes and dried parsley in advance
- add olive oil to the dry grain at home. The grain will soak it up and leave no free liquid. You can’t get more calories/ounce than olive oil.
- add water 1-2 hours before you plan to eat it. Sure it’s a few miles of carrying the half pound of water weight, but then it’s ready to go when you get to camp.
- classic (tomatoes and parsley) is great but dehydrated onions, peppers, and/or garlic make for some variety.
- if you don’t finish it all, it’s fine the next day.
Since you’re looking for more calories and protein at the end of the day, bring Italian dry salami (which travels fine without refrigeration) and real bacon bits. Sprinkle them into the instant mashed potatoes, tabouli, etc. Or just have a few slices of the salami as an appetizer.Sep 5, 2017 at 2:16 pm #3489138
David, do you use normally tabouli or instant?Sep 5, 2017 at 3:48 pm #3489154
Matthew, I think of it as the regular stuff. Comes in a 6-ounce box at the grocery store. Or from Amazon. About $3-$4/box. Instructions say to add cold water and let sit for one hour.
Bulk, cut bulgur wheat is certainly cheaper (Bob’s Red Mill offers it), but that calls for cooking it 12-15 minutes.
So I guess what I’m using is the instant version.Sep 5, 2017 at 3:50 pm #3489156Yuri RBPL Member
Depends on what you want to carry. I’m considering going stove-less and I think it can easily be done with “hunter sausage” (very dry, often smoked, shelf stable sausage which is very much salami like). They often come in perfect service sizes, so if you take a pack – just eat one at each meal or each dinner. Packets/foil containers of liver/pork/chicken pate (often somewhat high calorie), tuna in packs (with mayo packets), fresh veggies (just for some variety in tastes) like radish, which maintain freshness without refrigeration for a good period of time.
In general – I HIGHLY recommend finding an International foods store in your area and spending some time there trying various items. This is the place I often go for tasty and very fun food options.Sep 5, 2017 at 4:11 pm #3489163
Cut it in 1/2″ rounds, put in ziplocs. I recently discovered this productSep 5, 2017 at 4:26 pm #3489165MJ HBPL Member
Do you bring canned frosting or the kind in spray cans?Sep 5, 2017 at 4:49 pm #3489172
I have a friend from New England that told me about Brown Bread. He said the “right way” to slice it is that you can opener both ends and then push it out a little and use the can as a guide. Then you put the extra lid back on and put it in the fridge.
I could be wrong but I think he said they like it with beans on top.
I see it is around 65 cal/ounce. I usually shoot for a higher caloric density than that. Is it tasty? Maybe I should try some at home. :)
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