top of page
Backpacking Meals Opt-In Incentive

Quick Healthy Backpacking Meals that Fuel Your Adventure


Mountain Man Breakfast

A hardy breakfast that’s packed with protein and flavor to start you off right.




  • 3 UNWASHED eggs

  • 2 T Bacon bits

  • 3 T Chopped spinach

  • ¼ t Dry garlic

  • ½ t Smoked paprika

  • ½ t Pink Himalayan Salt

  • ¼ t Turmeric

  • ¼ t Black Pepper

  • Whole Wheat Pita bread

  • Boiling water


Note: Unwashed eggs do not need to be refrigerated. But they do need to be packed with care.

Pre-trip Prep


Mix the dry spices together. You can store all of your spices for the trip in a small sprinkles container — after having removed the sprinkles, of course. Just be sure to label your spices.


In Camp


  • Bring water to a boil in the bottom of the mess kit.

  • Scramble eggs and spices together.

  • Add chopped spinach and bacon.

  • Pour into a silicone cup. Be careful not to fill them more than ⅔ full.

  • Place carefully in the boiling water. Be sure the water is no more than half way up the cups. You don't want watery eggs.

  • Cover and simmer for 5-10 minutes.

  • Remove from heat, and allow to cool for a minute.

  • Remove the silicon cups and stuff your pitas with the eggs. Enjoy!



  • Silicone cups

  • Top and bottom of the mess kit

  • Stirring utensil

  • Bowl or cup for scrambling

There's nothing worse than backpacking into the most beautiful and wild scenic views that nature has to offer, only to feel too tired and miserable to enjoy it. Why? Because all you've had to eat is chicken, rice and oatmeal for three days.


I've been there done that, and I never want to waste those opportunities again. That's why I've put together this 2-Day Healthy Backpacking Meal Plan that fuels your adventure instead of weighing your down.


Just because you're packing light doesn't mean you can't pack delicious, nutritious meals.


And don't forget the dessert. You deserve it...


Here is a kid-approved, easy-to-put-together lunch that doesn’t require a lot of prep.



  • Tortillas

  • 1 package pizza sauce

  • Pepperoni

  • Mozzarella

  • Basil

  • Coconut Oil

Note: Use the mozzarella on the first day. Many cheeses don’t spoil within 24 hours of not being refrigerated. And others, like Parmesan, don’t have to be refrigerated at all.

Pre-Trek Prep (Optional)


  • Assemble your pizza to your personal preference. I like lots of Basil and cheese with a little sauce and pepperoni.

  • Heat coconut oil in a medium skillet to medium high heat.

  • Fold your “pizza” in half like a quesadilla, and boom! You’ve got a Pizzadilla.

  • Grill both sides until golden brown.

  • Wrap it in parchment paper and pack it away.


On the Trial


  • If you chose to prepare your quesadilla before hand, then find a nice view on the trial and sit down to enjoy!

  • If you prefer yours hot. Preform the assembly steps in Pre-Trek Prep and enjoy!



  • skillet or mess kit


Taco Chicken with Quinoa and Salsa

My twist on your typical taco chicken for the trail uses quinoa. It has more protein and fiber than rice and it cooks a faster.



  • 2-3 Tortillas

  • 1 package fully cooked chicken

  • ¼ C Quinoa

  • Taco Seasoning

  • Chicken bouillon

  • Shredded cheese (optional)

  • Salsa



  • Mess kit with a lid

Pre-Trek Prep


  • Measure out the quinoa, chicken bouillon, and taco seasoning into a paper bag.

  • Store your desired amount of tortillas and your package of fully cooked chicken in the same bag.


In Camp


  • Bring ½-¾ C water to a boil.

  • Add your seasoned quinoa to the boiling water.

  • Pour the chicken into the same water.

  • Cover and let simmer for 15-20 minutes

  • Remove from heat and serve in your tortillas.

  • Top with salsa and enjoy the view!

Mexican Chocolate Chia Pudding

The combination of chocolate and cinnamon combined with creamy coconut milk is irresistible at the end of a long hike.




  • 3T chia seeds

  • 1 c coconut milk

  • ¼ t vanilla chai tea

  • 2T cocoa

  • 2T sugar

  • 1t cinnamon




  • Bowl or cup

  • Spoon


Note: Chia pudding will set up best in cooler temperatures of 50 or below.

Pre-Trek Prep


Measure out chia seeds, vanilla chai, cocoa, sugar, and cinnamon into a paper bag and seal.


In Camp


While your taco chicken quinoa is simmering, add the coconut milk to your chia pudding mix. Stir vigorously. Put in a safe place AWAY from the warmth of the fire. Let set for an hour, (less if it's cold out.)


Protein-Packed Chocolate Chip Muffins

Mornings are for carbs...okay, fine, you still need protein too. That's why I found a way to combine the two into a protein-packed muffin.



  • 1 C Flour

  • 1 C Oat Bran

  • ¼ Protein powder

  • ¼ t Baking powder

  • 1 t Baking soda

  • ¼ Salt

  • ⅓ C Brown sugar

  • ¼ C Sugar

  • ¼ C Peanut butter

  • 1 Tbsp Coconut oil

  • 2 Tbsp Milled Flaxseed

  • 1 C hot water




  • 2-3 Silicone baking cups

  • Mess kit with lid

  • Stirring utensil

Pre-Trek Prep


  • Combine all ingredients except water in a plastic bag.


In Camp


  • Heat at least 1 ½ C of water in the bottom of your mess kit.

  • Add 1 C of the warm water to your mix and combine.

  • Fill the Silicone cups ½ full with the muffin batter.

  • Carefully place them in the remaining — now boiling — water.

  • Cover with your mess kit lid.

  • Let simmer for 20 minutes.

Spicy Thai tuna Wraps

Wraps make a great lunch option because you can actually prep them at breakfast.



  • 1 Package Thai tuna

  • 1 small pack of mayonnaise

  • Spinach wraps

  • Swiss cheese (optional)

Pre-Trek Prep


Fold only the cheese you need into the wraps you are bringing and store with your packaged tuna.

In Camp

While breakfast is cooking, open up the tuna and place it toward one end of your wrap on top of the cheese. Wrap it up like a burrito.

Okay, just in case you never worked at a fast-food burrito joint, here’s how you fold a burrito:


  • Fold the edge of your wrap over your tuna until it just touches the wrap on the other side.

  • Fold the outer edges in towards each other.

  • Now roll the tuna-stuffed portion of the wrap tightly toward the opposite end.


Congratulations! You just learned an important life skill.


Bacon Caprese Pasta

One of my all-time favorite combinations is bacon, basil, balsamic vinegar, and mozzarella, so I found a way to make my favorite flavors backpacker friendly. Now I can enjoy it on the trail.


  • 1 C Protein Pasta (or Whole Wheat)

  • 3 Tbsp Bacon bits

  • ¼ C Sun dried tomatoes

  • 3 Tbsp Parmesan cheese

  • 2 Tbsp Balsamic vinegar

  • 2 Tbsp Olive Oil

  • 4 Leaves of fresh basil (chopped)

  • ½ t Garlic

  • Salt/Pepper



  • Pot to boil pasta

  • Eating utensils

Pre-Trek Prep


  • Combine balsamic, olive oil, chopped basil, garlic, and salt and pepper in a small sealable container.

  • Package pasta, sun dried tomatoes, and bacon bits together.


Note: prior to opening you do not have to refrigerate bacon bits, so just pack a small package.

In Camp

  • Put water on to boil.

  • Once it’s simmering add pasta, sun dried tomatoes, and bacon.

  • Allow to simmer according to pasta instructions — usually 8-10 minutes.

  • Drain the water and add the balsamic and olive oil dressing.

  • Top with Parmesan cheese and enjoy.

The Best Chocolate Coconut Cake Ever

This is my go-to chocolate cake recipe because it is the richest, moistest cake you will ever eat. Seriously, even my Dad — who hates coconut — likes this cake. I adapted this recipe to serve 2 because sharing is polite…or so you can eat all four. You choose.




  • ¼ C Sugar

  • ⅛ C All purpose flour

  • ⅛ tsp Baking powder

  • ⅛ tsp Baking soda

  • ⅛ tsp Salt

  • ¼ tsp Vanilla chai

  • 2 Tbsp Coconut milk

  • 1 Tbsp Coconut oil

  • 1 tsp Milled flaxseed

  • 2 Tbsp Hot water



  • Cooking pan with a tight fitting lid

  • 2-3 Silicone baking cups

  • Bowl or cup to mix the cake in

Pre-Trek Prep


  • Mix all of the dry ingredients together and seal in a paper bag.

  • Seal the coconut oil and coconut milk in a container.


In Camp


  • Pour water into your cooking pan so that it measures halfway up the silicone cups.

  • Add the coconut milk and coconut oil to dry ingredients and mix until just combined.

  • Add 2 Tbsp of hot water and mix until smooth. The batter will be soupy.

  • Pour batter into silicone baking cups until half way full. Do not overfill.

  • Here's the careful part. Place the silicone cups in the boiling water.

  • Cover with a tight fitting lid.

  • Steam bake for 20-25 minutes


And there you have it! Quick, healthy backpacking meals that will keep you feeling amazing throughout your adventures.

bottom of page