Taking fresh ingredients on a hike seemed like a bizarre notion to me when I first encountered Chef Corso at Outdoor Eats. However, I understand the need for fresh food and these recipes will fill that bill.
Also, these recipes will work in your life, even if you aren’t hiking or backpacking. Most of the recipes use fresh, whole food ingredients. So you really can’t go wrong incorporating them in any aspect of your life.
This one would be perfect for a short overnight backpacking trip, with a few changes. I would replace the arugula with Kale, which is more durable. I’d also replace the goat cheese with feta crumbles. The dressing could be made in advance and packed in a small bottle. If you don’t want to pack a baguette, which can be bulky, try croutons or even whole grain cracker. The point is to get fresh fruit and veggies to refuel your muscles with important nutrients.
The only change to this one would be to use powdered eggs, and add them as a scramble, instead of whole eggs. Just put the oil and syrup in small bottles. Otherwise this one is perfect and could easily be made in a backpacking stove.
If you’re a backpacker, you probably have tortillas in your bag. The rest is easy, and could be browned or charred over your camp stove.
This is a recipe from Chef Corso with Outdoor eats. Therefore it’s been specifically designed with backpackers in mind. This one looks amazing! Can’t wait to try it on my next trip.
Any hike or backpacking trip isn’t complete without trail mix. Here is a healthy, whole food version for fall!