*This post was originally written for The Outbound Collective. The hardest part of planning a backpacking trip is planning your meals.
One of the first recipes we posted on our site was this Sweet Potato Corn Chowder.
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.
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!
We’ve been out camping almost every weekend lately, and this past weekend was no exception. We taught a campfire cooking class to a small group of new friends, and made this now famous Albondigas Soup.
It’s climbing season again, yipee! If you follow us on Instagram, you may know that I have an actual climbing goal this season- to finish the infamous “Gunsmoke.”