What's For Lunch?
On the trail of course!
I usually have snack type items for lunch. This would include crackers with cheese or Peanut Butter, granola bars, GORP, breakfast bars, dried fruits.
Sometimes, I would carry tortilla shells with PB and Honey.
If I am coming out of a town stop, I would sometimes carry some fresh fruit for the first day's lunch.
Tortilla with cheese, crackers with cheese, fig newtons or raisins, some nuts, piece of celery or carrot.
"Throw a loaf of bread and a pound of tea in an old sack and jump over the back fence." John Muir on expedition planning
I make lentil and couscous salads - no heat needed. Yumm-o!
Depends on what I can yogi from you.
Salami, pepperoni, jerky, PB
hard cheese
tortillas, bagels
Bag of trail mix....
mehhhhhhhhOriginally Posted by Hikes in Rain
Yeah, I know! I need to work on that. Just hate to stop hiking.....
peanut butter and bananas!!!! or some goldfish cheese crackers, chocolate mms or peanuts... works for me
For lunch I prefer stuff I don't have to cook. Trail mix, Cliff bars, dried fruit, beef jerky, hard boiled eggs, cheese...
Cheers!
Beef jerky, trail mix, dried fruit and slim jims.....lots of slim jims, while still walking. I only eat on downhills, though. You could aspirate that stuff while wheezing up a long hill. I have also discovered that there is no need for chapstick in the winter if I'm eating slim jims....nature's chapstick!
freebase ramen
Peanut butter and jelly on any kind of bread.
Panzer
Peanutbutter and jelly and tunafish with diced up slim jims on a bed of raman noodles that have soaked in cold coffee for about a half hour and sprInkled with M&M's.
mmmmmmmmmmm soaked.....
Seeing as we just got back from a trip I'll share our lunch menu with you... these aren't in any particular order except that we had the Tuna wraps on the first day and the Smoked Salmon wraps nearer the end of the trip.
Tuna Salad Wraps
Hummus and Pita
Asparagus Dip with Cornbread Crackers
Smoky Lentil Pâté with Baguette Crisps
Chili with Bannock (very rainy layover day - this was the only cooked lunch)
Olive Tapenade with Cracked Pepper Triscuits
Smoked Salmon Wraps with Fresh Sprouts (grew them in a water bottle)
Eggplant Dip with Ryvita
Salsa Verde with Tuna and Multigrain Tortillas
I meant to add that all of the dips, pâtés and the like rehydrate in less than 5 minutes with cold water. The salsa I rehydrated with cold water in a ziplock but I added the water as we broke camp and it was perfect when we stopped to eat. I used old paper towel tubes to store the crackers (except for the Black Pepper Triscuits) and then ziplocked them.
Yes! On the lentils. Here's one I recently shipped off to GoBlueHiker...
Rainbow Lentil Salad
Serves 1
If your vegetable mix doesn’t have dried tomatoes, I highly recommend that you add some to this salad!
1/3 cup cooked and dried lentils
1 teaspoon dill
2 packets True Lemon
2 tablespoons dried bell pepper
2 tablespoons dried carrots
1 teaspoon onion flakes
˝ teaspoon vegetable bouillon
salt and pepper to taste
At home: combine all of the ingredients vinegar in a zip locking plastic bag.
In camp: add just enough water to cover. Stir well and allow to rehydrate.
Speaking of Lentil Salads... this one (my recipe) appeared in Joy of Backpacking by Brian Beffort a few years back. Hopefully I haven't posted it here before. It sounds complicated but it's quite simply to make and dry (I just go into a lot of detail). On the trail all you do is add cold water and wait 5 or 10 minutes. It rehydrates very quickly. It's also good warm but I prefer it air temperature. You can use cooked lentils in place of the canned.
Citrus Lentil Salad
Dehydration Time: 5 to 7 hours
Serves 2
Salad Mixture
1 cup of canned green lentils – rinsed and well drained
1 small carrot – coarsely grated
2 cloves garlic – minced
3 tablespoons celery leaves – chopped (see notes)
1/3 cup roasted red pepper – chopped in 1/4 inch pieces (see notes)
1/8 cup fresh chives or scallions – chopped
1/8 cup fresh parsley – chopped
1/4 teaspoon dried thyme
1 tablespoon lemon zest
salt and pepper – to taste
3 tablespoons of crumbled feta cheese
Dressing
1/3 cup extra virgin olive oil
1 1/2 tablespoons lemon juice
1/8 teaspoon cayenne pepper
1/4 teaspoon cumin
1/2 teaspoon dried sweet basil
At Home: Combine all of the salad ingredients except for the dressing in a medium bowl. Spread out the salad mixture on lined dehydrator trays and dry for 5 to 7 hours. Time will depend on the type of dehydrator that you have. If your unit has a temperature control, set it for 135°F. Place the lemon juice and olive oil in a leak proof container such as a small Nalgene bottle. Pack the cayenne, cumin and sweet basil in plastic wrap or a small zipper bag. Place the salad, bottle and spice packet inside a medium zipper bag and seal, making sure to remove as much air as possible.
At Camp: Rehydrate the salad using a formula of 1.5 parts dried mix to 1 part water. Wait 5 or 10 minutes and then add a little more water if needed. If you accidentally use too much water, be sure to drain the salad well before adding the dressing. Combine the contents of the spice packet to the bottle containing the olive oil and lemon juice mixture. Shake vigorously and then pour the dressing on the hydrated salad. Stir gently to combine.
Serving Suggestions: Serve the salad on its’ own, with lightly toasted Greek pitas, or use as a filling for a pita pocket.
Notes
Storage: If you plan to make this well ahead of a trip then do not make the oil and lemon mixture until closer to when you will leave. You can store the dried ingredients in the freezer for 6 months. Place the name and date on the outside of the freezer bag, using an indelible marker, and do not forget to put a comment about adding the dressing on the bag.
Roasted Red Peppers: to roast peppers place them on a baking sheet in a 350 F oven for 45 minutes to 1 hour. Allow to cool before peeling off the skin. You can also grill them until the skin starts to blacken and peel. You can buy roasted red peppers, packed in oil, at the supermarket. Just give them a little rinse first.
Celery Leaves: Many people do not realize that the leaves found on the celery stalks are good for use in salads and other dishes. Celery leaves impart a mild celery flavor. Most often, the leaves are at the top of the celery; however, if you look closely you will sometimes find them hidden in the centre of the stalks.
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