After reading all of that and getting totally inspired, I was fairly bursting with ideas for Lori’s backpacking trip!
I knew that she had to carry everything for three days, so lightweight and portable were a must. The food could be super simple, but it needed to be yummy.
I also needed to plan to take two huge campsite meals: one to send the excited campers off and one for their last day, which I would bring and prepare as they came out of the woods and into the campground.
This is what I planned, and maybe it will give you some ideas, too!
Farewell campsite meal:
I just knew everyone would go bonkers for the Tofu Veg Kabobs and Creamy Macaroni Salad from the #GreatOutdoors (August 17, 2018) meal plan.
It would be easy to carry the pre-made salad in a cooler along with the precut ingredients for the kabobs. Everyone could assemble their preferred kabobs from individual containers and then grill it up themselves. That would leave me free to dish up the macaroni salad and already-cut watermelon.
If you don’t subscribe to the Plant Fueled Meal Plans, I would suggest the CFDG chili lime baked tofu and veggies for your kabobs.
And Molly’s potato salad is the best thing ever!
I also planned to surprise them with the dark chocolate almond truffles from the CFDG blog.
For breakfast, each camper would have banana walnut muffins with an individual packet of peanut or almond butter.
Ok. I know this sounds strange and it may not be for you, but hear me out. Lori and I have done this on all day hiking excursions and it’s really great!
I would pack a double Ziplock baggie full of the Holiday Rice Pilaf from #TisTheSeason (December 14, 2018) meal plan. I would also toast some pecans and include raisins and red peppers to add some zing! It would be easy to pack, delicious, and super-hearty for a day of rugged mountain trails.
This Moroccan millet pilaf from the blog also works, too!
I ordered the powdered instant hummus mix from Outdoor Herbivore to spread on whole wheat tortillas. It’s easy to rehydrate and ready in five minutes by adding cold water.
I like this hummus because you control how much water you add which lets you decide how thick you want to make it. There’s also a separate packet of oil to use which allows you to control how much (if any!) to use.
It’s so much better than others that I’ve tried because it’s spiced up with pepper, lemon, and garlic. Not as good as homemade, but pretty tasty!
Spread it on a few whole wheat tortillas and dinner is filling and hearty.
According to Lori there’s absolutely nothing like GORP when hiking and camping. Good Ol’ Raisins and Peanuts will give you a salty-sweet hit to keep you going as your energy wanes.
I usually make my own with nuts from the bulk bins at the supermarket. I also add dark chocolate or carob chips and dried fruits to pep it up!
Welcome home campsite meal:
The final meal that I planned to take and have ready as they all tumbled out of the woods, weary and stinky, would be a masterpiece!
At home, I would prepare the Juicy Lucy Burgers and Cucumber, Tomato, and Avocado Salad from the #LongWeekend (August 31, 2018) meal plan. I would also have corn-on-the-cob and thick slices of zucchini ready to throw on the grill.
I could just envision everyone catching a whiff of the burgers as they grilled in the summer sun. I could just see them, salivating and starving, as they pushed on and forged ahead to get to the area where I would be waiting.
I would be a hero!
Alas, life tends to throw a curveball every now and then, and things don’t always go according to the best laid plans. I would like, more than anything, to report that it was all a raging success!
Except, I can’t…
When the weekend finally arrived, the entire trip was suddenly canceled due to days of heavy rain, horrific thunderstorms, and high winds. To say that I had a bunch of upset, mopey, and disappointed campers on my hands would be putting it mildly.
Fortunately, the big adventure has been rescheduled for later in the year, but now I have no worries about what I’m going to do.
I am convinced that helping Lori stay with her Whole Food Plant Based Way Of Eating (WFPB WOE) while out in nature, will give her the endurance and stamina needed to climb mountains and slay trails.
And while I don’t share my wife’s love of camping, I thoroughly enjoy being able to support her, and keep her healthy while she chases her own dreams and explores her own unique passions in life.
And who knows, maybe this fall, you might see me out there on a trail with a heavy backpack strapped to my back, slogging through the mud, a compass in my hand, a huge smile on my face, and plenty of plant goodness keeping me camping strong.
But probably not…
Has this post inspired you to go on a plant based camping trip? Talk to us in the comments below and tell us your plans!
Plant Based Apricot, Almond and Dark Chocolate Cookie Bars
Apricot, Almond and Dark Chocolate Cookie Bars
Makes 16 cookies (You will need an 8x8x2 inch / 20x20x5 cm baking dish, or comparable.)
- 1/3 cup water 80 ml
- 2 tablespoons ground flax seeds aka flaxmeal
- 1/3 cup unsweetened applesauce 85 g
- 1/3 cup coconut sugar 45 g
- 1/4 cup unsweetened almond butter 60 g
- 1/4 cup 100% pure maple syrup 60 ml
- 1 teaspoon pure vanilla extract
- 1 cup rolled oats 100 g
- 3/4 cup white whole wheat flour 110 g
- 1 teaspoon ground cinnamon powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup diced dried apricots 60 g
- 1/4 cup vegan dark chocolate chips 45 g / or other vegan chocolate chips
- 1/4 cup chopped or sliced raw almonds 25 g
- 1 1/2 tablespoons unsweetened coconut shreds
Preheat oven to 350 °F (175 °C). Line an 8x8x2 inch (20x20x5 cm) baking dish with parchment paper and set aside.
In a small bowl, stir together the water and ground flax seeds. Set aside.
In a large mixing bowl, whisk together the applesauce, coconut sugar, almond butter, maple syrup and vanilla. Set aside.
Place the oats, flour, cinnamon, baking powder, baking soda and salt into your blender and blend until the oats become flour. Transfer to the mixing bowl with the liquid ingredients, then add the flax mixture you set aside earlier and stir until blended.
Stir in the apricots, chocolate chips and almonds. Transfer the mixture to your baking dish and use the back of a spoon or your hands to evenly spread it out to the edges of the dish. Sprinkle the coconut shreds evenly over top.
Bake for 20-22 minutes until firm in the center and golden brown around the edges, then cool completely before cutting into 16 squares.
You can use Pamela’s All Purpose Flour Artisan Blend to make these brownies gluten free.
Wishing you a happy week. May it be filled with peeing in nature.