An Entire Day of DIY Dehydrated Meals For Your Next Backpacking Adventure

by Hailey Light August 21, 2019

When I first started backpacking, all I cared about was getting from point A to point B as quickly and efficiently as possible. However, that method usually resulted in eating bars that tasted like drywall for breakfast and lunch, and a mediocre freeze-dried meal at night (if I was lucky).

Now there are a lot of companies who make amazing meal pouches that fit all of today's niches from paleo to vegan, but those come with a cost. Some meal pouches can cost up to $15, and that can get pretty spendy if you're backpacking for multiple days and eating one meal pouch for breakfast and dinner. And let's be real, most of those suggested serving sizes that say "2-3 portions" are only enough for one very hungry backpacker. So to save you from fighting your friend for the last bite of dehydrated pasta primavera, read on for an entire day of DIY dehydrated meals. 

You can find all of these ingredients at your local grocery store or online, already dehydrated for your convenience. But if you are curious and want to get creative and invest in your very own food dehydrator checkout our article Backpacker’s Guide to DIY Dehydrated Meals for a break-down on the do’s and the don'ts of making your own dehydrated meals.

 

Breakfast: Mountain Sunrise Fritatta

Ingredients:

• 6 Tablespoons of Powdered Egg
• 1 tablespoon of Powdered Cream
• 3 Tablespoons of Chopped Sundried Tomato
• ¼ Teaspoon of Oregano
• ¼ Teaspoon Garlic powder
• ¼ Teaspoon of Salt
• ¼ Teaspoon of Black Pepper
• 1 Tablespoon of Olive Oil
• 2 Oz. of Summer Sausage
• 1 Small Sliced Shallot 

Instructions:

At Home: 

1. In a reusable bag combine the powdered egg, cream, sundried tomato, oregano, powder, salt, and black pepper.
2. Do not pre-slice the shallot. 
3. Put the other ingredients in a separate reusable bag to bring with you. 

At Camp: 

1. Slice your shallot and summer sausage. 
2. Heat the olive oil in your pan on medium/ high heat and sautee the shallot with the summer sausage for about 5 minutes. 
3. Add ¾ cup of water to the egg mixture and beat well. 
4. Pour the egg mixture over the shallot and sausage, cover and cook for about 10 minutes on low heat or until the middle of the frittata is light and fluffy but not runny. 

 

Lunch: Curry Tuna Salad

 

Ingredients:

• Albacore Tuna
• 2 Tablespoons of Mayo 
• 1 Tablespoon of Relish
• 1 Tablespoon of Mustard
• 1 Tablespoon of Curry Powder
• 10 Crackers of Your Choice 

Instructions: 

At Home: 

1. Combine the condiments in a small container to bring with you on the trail, or you can bring small packets of sauces you would typically find at a store deli.

On the Trail:

1. Open your can of tuna and mix in the mayo, relish, and curry powder. 
2. Spread the salad on the crackers and enjoy! 

 

Dinner: Backpackers Tacos 

 

Ingredients: 

• 3 Small Flour Tortillas
•  ½ Cup of Dehydrated Re-fried Beans
• 1 teaspoon of Garlic Powder
• 1 teaspoon of Onion Powder
• ½ teaspoon of White Pepper
• ½ teaspoon of Cumin
• 3 Large Pieces of Beef Jerky
• 1 Small Avocado
• ¼ Cup of Shredded Cheese
• Hot Sauce Packets 

Instructions: 

At Home: 

1. In a reusable bag combine the beans garlic powder, onion powder, white pepper, and cumin. 
2. Bring along the tortillas, beef jerky, avocado, and cheese in separate bags. 

At Camp: 

1. Pour your bean mixture into a small pot. Rehydrate the beans in a small backpacking pot, with half a cup of water. Cook until the beans are a thick paste.  
2. Layout your tortillas and spread the beans on top of the tortillas. Sprinkle with cheese while the beans are still hot. 
3. In another pot, fill about halfway with water and put in the beef jerky. Put on the stove and bring to a boil. Boil the beef until it rehydrates and is chewy. 
4. When the beef is ready, rip it into smaller pieces and put on top of your beans and cheese.
5. Cut the avocado with you morsel spork and layer on top of your tacos, add your hot sauce of preference. 

 

Enjoy! 

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