Two days into a backpacking trip that would take Matt,
Bonnie, and I over three mountain passes, across 43 miles of Sierra Nevada wilderness,
and to a high point of 11,400’ I reached a physical and psychological
equilibrium. Daily climbs up long series
of switchbacks taxed my heart, lungs, quads, and calves and the subsequent
descents into valleys strained my core and punished my feet. Yet, overall, my energy level was high. My meal planning was paying off.
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Bonnie climbs a set of calorie-zapping switchbacks to reach our campsite at Columbine Lake in Sequoia-Kings Canyon National Park. |
Over the past several weeks, I had planned out meals and snacks
for this trip and, more than for any previous backpacking adventure, I had
tried to take a strategic approach, thinking primarily in terms of packing in
enough calories to power six days of high level hiking. The trip we were on started at 7,500’ at the
end of the Mineral King Road in California’s Sequoia-Kings Canyon National
Park. Although the trails were well
maintained, therefore not as taxing as backpacking in the untrodden backcountry
where we often find ourselves, the hiking did require non-stop calorie-zapping
exertion from the moment we jostled our packs on and took the morning’s first
step to when we’d set up camp. I estimated that I burned between 4,000
and 5,500 calories per day, hiking between 5 and 8 ½ hours. I planned to consume 2,500 to 3,000 calories
each day to try to keep up with the energy demand. This number of daily calories was far in
excess of what Matt and I normally consume on shorter trips (typically we eat 1500
calories daily, less than I take in on a day of computer work).
Calorie count was my priority, but I also considered several
other factors. I tried to include food
that would stimulate my appetite, since a high level of exertion combined with
hot weather tends to suppress my appetite.
For example, I tried to incorporate a variety of tastes and textures –
difficult to do with foods that will pack well and last for six days. Additionally, I paid attention to weight and
volume. We wanted to get by with
carrying one large bear canister for three people and that would be a stretch,
even though we took advantage of on-trail food lockers at our first two
campsites. Finally, I looked for creative
twists to enliven our menu – Matt and I have backpacked together since 1996 and
have rarely changed up our backcountry menu.
I wanted to try something new on this outing.
Following is the menu I followed. At the end, I’ve included reviews and notes. Please keep in mind the calorie counts and
expenditures in this article are based on package information, commonly
available on-line tools, and My Fitness Pal app.
Day 1
5.25 hours backpacking
Breakfast (at trailhead): 635 Calories
2 mini bagels, Tom’s 100% whole wheat
2 Tbls Adam’s crunchy peanut butter
½ banana
20 Blue Diamond Smokehouse almonds
Lunch: 710
Calories
Triple decker peanut butter & jelly
(3 slices Dave’s Killer Bread thin sliced whole wheat, 4
Tbls Adam’s crunchy peanut butter, 2 Tbls strawberry preserves)
Trail Snacks: 536 Calories
1 Clif Bar
1 packet of GU energy gel
2Tbls homemade trail mix (nuts and dried fruit)
16 oz. of prepared Gatorade
Dinner: 773 Calories
1 oz. white cheddar cheese
1 100% whole wheat tortilla
Dessert: 381 Calories
Snickers candy bar (small)
½ apple
Maxwell House instant coffee, French vanilla flavor
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Matt brews custom combinations of French vanilla instant coffee, hot chocolate, and Starbucks Italian Roast instant coffee (individual packets) for after dinner treat. |
Day 2
7.75 hours backpacking
Breakfast: 500
Calories
1 cup granola, Firehouse Bakery (Anchorage, AK)
¼ cup powdered milk
Lunch: 710
Calories
Triple decker PBJ (same composition as Day 1)
Trail Snacks: 573
Calories
1 Clif Bar
1 packet GU energy gel
32 oz. prepared Gatorade
Dinner: 551
Calories
½ apple
Dessert: 420
Calories
Snickers candy bar (large)
Maxwell House instant coffee, French vanilla flavor
Day 3
8.25 hours backpacking
Breakfast: 500
Calories
1 cup granola, Firehouse Bakery (Anchorage, AK)
¼ cup powdered milk
Lunch: 566
Calories
Trail Snacks: 605
Calories
1 Clif Bar
1 packet GU energy gel
¼ cup homemade trail mix (nuts and dried fruit)
16 oz. prepared Gatorade
Dinner: 471 Calories
15 Blue Diamond Smokehouse almonds
Dessert: 420
Calories
Snickers candy bar (large)
Maxwell House instant coffee, French vanilla flavor
Day 4
8.25 hours backpacking
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Here, we climb up to Sawtooth Pass on the last day hiking, powered on by the previous night's Indian Vegetable Korma dinner with croutons. |
Breakfast: 500
Calories
1 cup Kind Healthy Grains Cinnamon Oat Clusters
¼ cup powdered milk
Lunch: 470
Calories
1/4 cup whole roasted almonds
½ cup dried cranberries, sweetened with apple juice
2 Baby Bell cheese rounds
Trail Snacks: 605
Calories
1 Clif Bar
¼ cup trail mix, homemade (nuts and dried fruit)
1 packet GU
energy gel
16 oz.
prepared Gatorade
Dinner: 480
Calories
1 100% whole wheat tortilla
Dessert: 350
Calories
Snickers candy bar (large)
Day 5
5 hours backpacking
Breakfast: 280
Calories
2 packets instant oatmeal, prepared, maple flavor
Lunch: 570
Calories
½ cup Granola (Firehouse Bakery)
1 packet (1.15 oz) Justin’s classic almond butter
2 Tbls Nestle’s butterscotch chips
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Clean up was quick and easy when we incorporated dehydrated dinners and cold granola into the menu. |
Trail Snacks: 713
Calories
1 Clif Bar
¼ cup trail mix, homemade (nuts and dried fruit)
1 packet GU
energy gel
32 oz.
prepared Gatorade
Dinner: 580
Calories
½ cup store bought croutons
Dessert: 350
Calories
Snickers candy bar (large)
Day 6
5 hours backpacking
Breakfast – No appetite, sick of Clif Bars!
Lunch/Trail Snacks:
603 Calories
1 packet GU energy gel
32 oz. water bottle Gatorade
Dinner:
Celebratory Dinner in Visalia!
Comments and Notes
Apples: Apples are
bulky, but it’s worth giving up some of your pack space in order to have
something fresh on the trail. Apples
also produce less waste than, say, an orange.
Of all the fruit we’ve tried carrying, apples are the most resilient and
long lasting. Our hiking partner,
Bonnie, had an apple in her pack on the fifth day of this trip – it was a
little worn, but still tasted fine.
Cheese: Be careful
of taking cheese on the trail – particularly in warm weather. We had good luck with a chunk of white
cheddar that we packed in for dinner on our first night, but don’t expect most
cheese to last longer than that. That
said, I took several rounds of Baby Bell white cheese packaged in wax. These lasted very well for four days, and I’d
guess they’d last longer than that.
Clif Bar: Though I
eventually get tired of eating Clif Bars, they are high calorie, come in a wide
range of flavors and contain organic ingredients. I especially like Blueberry Crisp, Banana Nut
Bread, Chocolate Brownie, Crunchy Peanut Butter, and Oatmeal Raisin Walnut.
Croutons: The
store bought croutons packed surprisingly well and added welcome crunch to a
dehydrated dinner. They did not get
crushed in the bear canister.
Gatorade: I alternated
between preparing Gatorade in my Camelback bladder at night and drinking it on
the trail during the first few hours of the morning hike and preparing and
consuming it later in the day. I found
it gave me a needed power boost in the afternoon and especially noticed it
kicking in if I drank a substantial amount (such as 8 to 16 prepared ounces)
along with a GU energy gel before starting up a session of switchbacks. We used powdered Gatorade. Although the Sierra Nevada water is lovely
and pure, in other parts of the country Gatorade helps mask off-tasting water.
Granola: A cold
granola breakfast is a great alternative to hot oatmeal. It’s sweet, contains substantial fat and is quick
to prepare if you are trying to get an early start on the trail. I pre-mixed 1 cup of granola with ¼ cup of
powdered milk in individual plastic baggies.
In the morning, I placed the baggie in my mug, added water to the
baggie, and ate out of the baggie. This
meant no clean up.
GU: Gu has been my
go-to energy gel for years. The packets
are small and I believe they give me a power boost. They are sticky-messy if you’re not
careful! The flavor and texture reminds
me of a cross between pudding and cake frosting. Although Gu comes in a wide range of odd
flavors, I typically stick with vanilla and chocolate.
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Gu, Gatorade, ProBar, Orchard Bars and other dense, high calorie trail food powered me on this 43 mile backpacking trip. |
Orchard Bars: Our
traditional backpacking power bar has long been the Clif Bar. However, on long trips I lose my appetite for
them eventually and get to the point where I can’t stomach the idea of another
one. On this trip, I tried the Orchard
Bar, which contains fewer calories, but offers a very different (welcome) flavor
and texture. Orchard Bars are gooey,
super sweet, and fruity-tart. I find
them in the produce section of Safeway.
ProBar: I ate one
of Matt’s ProBars on the last day of the trip and enjoyed it. It’s high calorie compared to other power
bars and was sweet and crunchy (I had the Cookie Dough flavor) – similar to a
rice crispy treat. It also has a high
protein content compared to other bars.
Smoked Salmon: The SeaBear smoked salmon I took turned
out to be messy (oily). I’d highly
recommend the flavor of smoked salmon for the trail (salty, delicious), but I’d
go with a jerky instead. Perhaps try Trader
Joe’s wild salmon jerky.
Tortillas: 100%
whole wheat tortillas were a great addition to our menu. Tortillas are relatively high calorie for the
amount of space and weight they take up.
They form beautifully to the outer wall of the bear canisters and last
surprisingly well in warm conditions.
They are a nice fresh addition to a dehydrated chili or curry
dinner. They’d be great for breakfast as
well with nut butter.
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We enjoyed chatting, reading, and planning our next day's route around a campfire while waiting up to 40 minutes for our dinners to reconstitute at high elevations. |
Dehydrated Dinners:
I decided on this trip to go all-in and rely on dehydrated dinners. The last time Matt and I tried dehydrated
food was ten years ago and the taste and consistency was so horrible we swore
we’d never eat them again. However, when
I started shopping for this trip, I discovered a new range of vendors had
popped up selling gourmet, vegan, vegetarian, gluten-free, and otherwise
fancy-schmancy dehydrated backpacker food.
Among them are Alpine Aire, Outdoor Herbivore, Backcountry Pantry, and
Good to Go. The old standard, Mountain
House, is also still around. The flavor
and variety has vastly improved and I’d recommend these. The benefit of the dehydrated food is
primarily that it’s pre-made, so it’s easy to prepare, and doesn’t require as
much fuel as other options. You just
bring water to boil, pour it into the bag, seal it, wait, and eat. The down side to these meals is that they are
bulky to carry and the used empty package is also bulky. Note that at high elevations (such as the
elevations at which we hiked this entire trip) requires doubling the soak time
of all the meals. We waited between 20
and 40 minutes for the dinners to reconstitute – that’s long enough to cool
off. We emptied the reconstituted
dinners into our cook pot and reheated for just a few minutes before serving.
I’d highly recommend bringing along ingredients to supplement
the dinners. For example, try cheese,
tortillas and croutons.
One last note, make sure to stir up and crunch up (with
your fingers if necessary) the dry food before adding water. Then, make sure to mix well with the water or
you’ll end up with pockets of dry unhydrated foods in the corners and on the bottom. Take a long handled spoon to mix – the packages
are deeper than the typical camp spoon.
Backpacker’s Pantry:
The food was very good and we liked the flavors and consistency of both
the Charros Beans & Rice and the Vegetable Lasagna. However, the company needs to work on the
package seals – they were hard to get closed.
Good to Go: The
Indian Korma we tried was my favorite meal of the trip. The seasonings were fantastic and strong and
the beans tasted and looked almost “real”.
Mountain House:
The dinner we tried was fine, but was the least favorite of the dinners
for all of us. The flavor was adequate,
but the dinner was less filling and the quantities didn’t seem as substantial as
the others.
Alpine Aire: We
liked the Mountain Chili, but it took a long time to reconstitute (40 minutes
at high elevation). Nonetheless, I’d
recommend this dinner.
Outdoor Herbivore:
While the Waldorf Salad wasn’t my favorite of the dehydrated foods we
sampled, I’d definitely eat it again. It
was a nice treat to have something to mix and eat for lunch on the trail. Depending on the source of your water, the
salad comes out almost cold. It would
also be good for breakfast or as a side dish for dinner. Outdoor Herbivore makes a couple of other
salads that I’ll eventually try. Follow
the instructions carefully and measure the amount of water. I guessed at the amount and the sauce came
out a little watery. As a side note, we
tried a couple of other dinners (Lickety-Split Lentils) for car camping later
on the same vacation and they were also good.