Cave Couple Hikes and Eats: What Three Days Looks Like

Just recently Eric and I spent 3 days wandering the Presidential region of the White mountains.  It was an incredible experience, one that we are already planning a repeat of for next summer, and one that taught us a lot about a lot.  During those three days we were challenged physically and mentally, but pre-traverse we also found ourselves challenged culinar-illy.

Of course when we were planning the first thing on our minds was what to eat.  In case you didn't know, I am mean (understatement of the year) when I am underfed.  The idea of logging 9+ miles a day over the tallest range of mountains in New Hampshire with a full pack was daunting from the start.  This combined with fact that we'd be burning way more calories than usual presented a primal challenge of sorts.

The huts we were staying in knew we would need gluten free meals, but gluten free is not always primal.  Therefore, Eric and I had to plan meals that would sustain us during the day, and perhaps even make up for another meal if the hut food did not suffice.  Needless to say, it DID suffice, but we found that carrying 25% of our body weight up 5,000 foot mountains ensured that we ate all we brought.

This brings me to our food.  Below is the list of what we brought, along with any necessary recipes.  We found that for our trip it was the perfect amount of food, taking into consideration that breakfast and dinner were provided for us but didn't contain as much protein as we'd usually have had during those times.  Everything listed below lasted for four days not refrigerated, except the eggs.

Oh, and if you just want the yummy snack/dessert recipe, just scroll to the bottom!

We brought:

Hard-boiled Eggs (5)
Submerge in water and turn on high, leave alone for 22 minutes, then remove from heat.  Crack shells and let sit in cold water for at least 5 minutes before peeling shell off.  Must eat the first day

365 Beef Jerky (4 oz)
I still haven't found any that I am satisfied with, most brands have a lot of sugar and preservatives.  We settled on the only brand carried at our local Whole Foods, which were the 2 oz packs.

Tuna Packets Plus Condiments (6)
Starkist 2.6oz plastic packs, mayo, salt, pepper

Pepperoni
One pre-sliced pack

Cheddar Cheese
Two Cracker Barrel pre-sliced packs

Think Thin Protein Bars
Not the most primal thing, but these were our emergency bars, we only ate one each.  You can get them at Trader Joe's... the peanut butter chocolate one is recommended.  Bring at least two each.

Lara Bars
Same idea as the protein bars, but have less protein.  We brought one each.  Also can be bought at Trader Joe's.

Candy of Choice
Chewy Sprees, Gummy Bears, Sour Patch Kids... it's not primal but it keeps Rachel happy.

Eric's Pesto
Seriously the best thing we packed

Macadamia Nuts
We buy them from BJ's... highly recommended.

Hiker's Protein Shake
(feeds two)

• 1 coconut milk juice box (8.5 oz)
• 8 oz water
• 3 scoops chocolate whey protein powder
• 2 tbsp chia seeds

First of all, we got our "juice boxes" from an Asian supermarket called Super 88.  I don't know where else you can get full fat coconut milk like this, so look around.  We premixed the powder and seeds in ziploc bags and then added the coconut milk to water in a Nalgene when we were ready to have it.  Absolutely necessary and 100% filling on the trail.

And now for the grand finale.  I found this on my favorite site after lots of searching for a protein bar that was primal but also did not need to be refrigerated... and I hit it big!  One of these bad boys filled me up, made me happy, gave me energy, and was good for at least two hours of satiability.  Only downside is they are heavy.  These aren't just for hiking either, they've gotten lots of compliments as a dessert too!

Travel-able Protein Bars
aka Primal 7-layer Bars
aka Granola Bars

• 1/2 cup almond meal
• 1/2 cup walnuts or pecans
• 1/4 cup unsweetened shredded coconut
• 1/4 cup almond butter
• 1/4 cup coconut oil
• 1/4 cup flax meal
• 2 tsp pure vanilla extract
• 1/2 tsp of raw honey
• 1/2 cup protein powder (preferrably unsweetened)
• 1 large egg, whisked
• 1/2 tsp sea salt
• 1 tsp cinnamon
• Optionals:
• 1/2 cup dried cranberries or blueberries
• 1/4 cup chocolate chips
  
• 1/4 cup unsweetened coconut to sprinkle on top

Pour almond meal, coconut, and walnuts into a food processor and pulse until the mixture becomes coarsely ground (sort of the consistency of bread crumbs).

In a mixing bowl, melt coconut oil, honey, and almond butter (about 30 seconds). Remove from microwave and stir until smooth.  Next add vanilla extract, cinnamon and sea salt. Mix thoroughly.


Fold in nut mixture, flax meal and protein powder until mixed thoroughly.  Add whole egg and mix thoroughly.  Fold in blueberries/cranberries/raisins/chocolate chips.






Press mixture into greased 8 x 8 loaf pan and cook at 325 degrees for about 20 minutes, until edges start to brown.  Let cool, then cut into 12 pieces/bars.  Enjoy or stack on wax paper/parchment and store in an airtight container.  If bringing hiking you must keep it in a container, otherwise it crumbles.

**not much was changed from the original

Well, that's all for this post.  Remember to check out the pictures and stories that go with this food adventures at http://placesericdoesntakeme.wordpress.com/... and as always, enjoy!

Comfort Food Time!

We all know March and I don't get along.  This year she tried to win me over with a bout of ridiculously warm weather, but I wasn't fooled... I knew the dreariness would return, along with chilling rain and lack of sun.  Well, it's back, but at least March is almost done.  In the spirit of the month I thought it appropriate to share some comfort food I have been working on.  The dinner dish is stretching the limit of what it means to be primal because of the "pasta" I use, but hey, when in March, do what you must to survive!

For this first one, keep in mind that you always have the option of not using pasta if you want to keep truly primal.  The corn pasta is the best alternative we have found and it doesn't leave us feeling all gross. 

Pesto Chicken Cheesy Bake

• Eric-made pesto (see below)
• 1/2 lb Corn pasta (or none or whatever you want)
• 2 lbs chicken thighs, cubed
• 1/2 head of broccoli (6 oz)
• 4 large mushrooms, diced
• 1/3 cup grated parmesan cheese
• 1/4 cup mozzerella cheese
• Salt, pepper, onion and garlic powder to taste

Make the pesto first... Eric always does this in the food processor and I have trouble not eating it all before it makes it to the bake.

Eric's Pesto

• 2 packed cups fresh basil leaves
• 1/2 cup olive oil
• 1/2 cup Parmesan cheese
• 1/3 cup pine nut
• 3 garlic cloves, minced
• Salt and pepper to taste

Put the basil, garlic and nuts in a food processor and pulse until everything is chopped.  Add the olive oil and parmesan and pulse again until smooth. Season to taste with salt and pepper and put aside.  Don't eat it, you will use it all!

Okay, now for the chicken bake part:

Put water on to boil, when ready add pasta and boil until al dente... want it still firm!  Strain and put aside.



Saute chicken with salt, pepper, etc.  When almost cooked through (about 7 mins) add 3/4 of the pesto, broccoli, and mushrooms.  Saute for another 2 minutes then remove from heat.







Mix contents of pan with pasta and the parmesan cheese in casserole dish.  Sprinkle mozzerella on top and drizzle in 1 tbsp of water. Bake at 375 covered for 20 minutes, then remove cover and let bake for another 5 minutes.  Once you take it out let it cool before you cut in!

*an R&E original

 


Now, when you have comfort dinner you must have comfort dessert.  This is a recipe my cousin sent me, swearing deliciousness.  I took one look and knew it was a winner, but of course had to alter (I have a problem, okay?)  These are almost a version of my primal granola but in a cookie... and SO GOOD you won't even miss the oatmeal!

"Oatmeal" Raisin Cookies

• 1/2 cup almond meal 
• 1/3 cup flax seed meal 
• 1 tbsp coconut flour 
• 1/4 cup chopped pecans 
• 1/4 cup chopped walnuts 
• 1/4 teaspoon salt 
• 1/4 teaspoon baking soda 
• 1/2 teaspoon vanilla extract  
• 1/2 teaspoon cinnamon  
• 1 large egg
• 1/2 cup raisins
• 1 mashed banana (or 1/4 cup honey)
• 1/4 cup chocolate chips(optional)

 

Add ingredients in a bowl, then stir all together until smooth.  Drop by heaping tablespoonfuls onto parchment paper (yes, you really need it).







Bake at 350 degrees for 15-20 minutes, then remove and eat with a glass of milk.

 *modified from www.marksdailyapple.com/

See you in April, as always, enjoy!