Ultralight Backpacking Food and Cooking Tips
Ultralight backpacking food and cooking tips to enhance your backpacking meals. To keep meals interesting and fresh to your experience, use a rotation of base ingredients.
- Grits - Add cheese, bacon bits, jerky
- Oatmeal - add your favorite dried fruit or spices
- Cream of Wheat
- Power bars
- Crackers - Wheat Thins, Trisquits, your favorite
- Peanut Butter
- Trail mix
Ultralight Backbacking Foods for Dinner
- Noodles - Angel Hair Spaghetti, Ramen or other favorite. Add dried vegetables, Cheddar, Parmesean or Romano cheese, bits of jerky and spices.
- Instant Rice, Mashed Potatoes, Beans
- Prepackaged freezedried backpacking meals
Other Backpacking and Camping Recipe Tips
If greater quantities of calories are required, carry squeeze style butter. It can be added easily into most breakfasts and dinners. ALWAYS pack bottle in extra zip-lock style bag in case bottle leaks.
The breakfasts and dinners all come in packages for easy packing and carrying. Lunches are a bit bulkier because of non-cook items. Add crackers(pack in a old Pringles potato chip can), flat bread, tortillas, or even French or crusty style bread (hang it off the back of your pack) to use for lunch and dinner.
Bring a few of your favorite spices to add to your dinners. I recommend the following: Chicken bouillon, Beef bouillon, Garlic Powder, Dried Minced Onions, Black or Red Pepper. Store spices in very small zip-lock style bags. Don't over pack; spices go a long way.
With this style of rotation, it becomes easy to keep food fun using simple variety in your ultralight backpacking food menu.
Leave Ultralight Backpacking Food Tips and look at the Etowah Stove.