It’s been a hiking kinda summer. In the last year or so, a hiking group has naturally formed which we’ve named Trailchuggers. It’s a silly name but it’s something to hang on to and it motivates us to coordinate 5 different schedules so we can get outside and have an adventure together.
Our friend Adan (otherwise known as “Tallkan,” if you want to follow his adventures on Instagram) is on his yearly traditional trip to June Lake right now. We’re jealous.
We’re going to Banff in a few weeks, and I’m starting to get really excited about the possibility of seeing grizzlies, moose, caribou, wolves, and the insane wilderness of the Canadian Rockies! My excitement is reminding me that I’m in charge of the food for 4 people, and I better get prepping.
When I’m not busy having fun with Dirty Gourmet, I’m having fun teaching classes at Art Center College of Design. One of the many perks of teaching is keeping up-to-date with latest and greatest trends through my students and colleagues.
Chia pudding is the perfect lightweight, non-perishable superfood for backpacking. Mix chia seeds with water or milk to create a tapioca-like pudding, and then top with anything you’d put on your oatmeal.
We made our tortilla soup recipe more portable and turned it into a backpacking worthy meal. We took the essence of the recipe and got it down to 9 ingredients (mostly in powder form). You’re welcome!
Blistered Shishito Peppers is an easy picnic recipe that is simple and quick to make. Get outside and enjoy the fall!
Loaded mashed potatoes are a lightweight, versatile, and easy backpacking meal.
Chili mac with bacon is one of the ultimate comfort backpacking meals. This recipe combines cheese sauce, bean flakes, and bacon for a protein rich sauce that is irresistable.
Fishing in the back country can produce the freshest outdoor recipes. Here is one for trout tacos that will motivate you to get out this summer!