*This post was originally written for The Outbound Collective. The hardest part of planning a backpacking trip is planning your meals.
The golden hour has just passed and the sun’s warm rays are slipping away. The excitement of the day is starting to wear off and the anticipation of food and a cozy sleeping bag become the focal point.
The thing that really convinced me to become plant-based (at least the superficial thing) was discovering how I can use cashews to make things creamy.
Red Lentil Sweet Potato Dal. Dehydrated for backpacking.
Last August I committed to starting a plant-based diet. I was vegetarian for years, but struggled with making the leap to going vegan, mostly because I didn’t want to give up my beloved cheese.
Were you all around when SoCal got it’s first real snowstorm in years? It was last week. We like to ski at a little place called Mountain High, which is usually more like skiing in dirt.
I’m always looking for more options for savory snacks to take when I go out and play.
One of the biggest complaints many have about backpacking food is the lack of fresh veggies. We’ve tried every tactic to get legitimate fresh veggies out there, and it’s possible, but dehydrated kale is the best option we’ve found.
There’s something undeniably luxurious yet comforting about eating pancakes for breakfast. It’s basically cake that you drizzle with more sweetness – who can deny the beauty of that!
It’s the beginning of Fall and the perfect time to go backpacking. This year I had the chance to take a couple backpacking trips and it got me really excited about going into the backcountry again.