I’ve passed on my love of this dish to Daniel who has been asking me to make this on camping and backpacking trips for years. I kinda ignored him- too many perishables, specialty ingredients, too heavy… When a Sprouts Farmers Market grocery store opened in our neighborhood recently, we noticed they stocked shelf-stable tofu in Tetrapaks. Daniel made a new case for trying this dish and, after some experimentation, here it is!

Full disclosure, there still are some specialty ingredients required for this dish, and the tofu box weighs 12 ounces which will make some of you gasp. On the plus side, it’s ready in 10 minutes and one of the most satisfying and warming dishes I know of for a cold night out. We made this on our overnight trek to Mount Whitney and it was worth every ounce of weight.

Specialty Ingredient Sourcing:
Shelf-Stable Silken Tofu
Korean Chili Flakes
Dehydrated Cabbage

If you’re curious about hiking up Mount Whitney, the tallest peak in the contiguous United States, I highly recommend it. The main thing I had gathered from my research and feedback from other hikers is that it was going to be HARD. I can confirm that it was not easy, but no one told me how overwhelmingly beautiful and diverse the hike would be. For that alone, I think it was worth navigating a frustrating lottery system, camping in the backcountry with an unusually large amount of people, and dealing with poop bags. Train adequately and get out there – you won’t regret it!

Our trips may be transitioning from extended camping trips to shorter, more spontaneous day trips, but including healthy and satisfying meals is still an essential. Wes and I recently became certified foster parents, and we’re excited to include kids in our near-future adventures. We don’t have any kids in the house yet, so we are using this time to do any last minute preparations we can think of. This includes figuring out how to streamline our normal routines so we can spend more free time playing with kids. It also includes figuring out some easy kid-friendly outdoor recipes.

We’ve started leaning back into the idea of portable foods wrapped in baked bready things. Most of our recent trips have included standard pigs in a blanket (hot dogs and cheddar cheese rolled in crescent rolls from the can). I highly recommend these, but if you swap crescent rolls for frozen puff pastry and hot dogs for buffalo chicken, you up your fancy game significantly.

The toughest part of this recipe is remembering to thaw your puff pastry in time to bake it (I prefer to stick it in the fridge the night before if I think of it), and deciding on your favorite shape to form it into. As you can see, I’m not great at picking a favorite shape (they’re all so fun!).

Everyone will love this recipe and it tastes just fine out of a cooler or even at room temperature. Feel free to swap the chicken with veggie chicken strips or baked marinated tofu to make it vegetarian and less perishable.

Both grandparents lived a long and happy life, and left us with tons of happy memories to cherish for many more years. Memere was the grandmother that Aimee and I shared from our dad’s side, and she passed away this week last January. She and Pepere used to travel across the country from North Carolina to see us every year. They’d sleep in the camper shell on top of their pick up truck, even when that truck was parked in our driveway for the summer. The original #vanlife?

My grandfather on my mom’s side passed away last month. He was known for seeing the most pleasant side of all things, and his puns. Every time I visited my grandparents growing up, there would be a Costco-sized tub of sour cream waiting for me to turn it into as many pound cakes as it would make. I just used Nana’s recipe, but somehow Grandpa would convince me that I made it best.

My parents came to visit me for Christmas, and my mom brought with her a pound cake. We took it with us cross-country skiing last week. It’s really the perfect snack for a day in the snow. It is tough enough to pack well, and goes great with a warm drink. It is by no means a low-calorie food, so an active day outside is a good time to consider it truly justified.

When we go skiing, we usually bring a couple cans of beer with us. Last time, Wes got the bright idea to bury them in the snow so they’d get super cold for when we were ready to take a break. He found the perfect spot in the woods near the top of the mountain, and started digging a hole. Well, guess what he found- somebody else’s beer! I guess it was the perfect spot after all.

Later, when Wes decided it was time, he went to dig our beers back up. He chose his ski pole as the perfect digging tool, and ended up stabbing one of the cans. So of course, he had to shotgun it immediately (he’s a zero waste kinda guy).

In conclusion, beer is good, but having a hot cocktail like this Mexican Hot Cocoa is even better. If you are among the millions who received a Hydro Flask for Christmas, this is the perfect thing to use it on. These bottles do the best job I’ve seen of holding the heat in.

Mexican Hot Cocoa is warm and spicy, which is perfect for a cold day in the snow. You’ll get some necessary calories to keep you playing longer, and a jolt from the cocoa cafe flavored tequila. Take advantage of the winter if you’ve got it!

If you’re intimidated by dutch oven cooking, this is a great recipe to start with. It’s not super easy to burn, which is always a concern with cooking on a campfire, and even if it does burn, it will probably be salvageable if you just scoop it out from the middle.

You can vary the fruit according to the season, but I love the combination of cranberries and apples. Both are tart and add a bright element to this crisp, in contrast to the sweet topping. I love the subtle coconut flavor from virgin coconut oil, but you can use refined coconut oil if you don’t like that flavor. A good pinch of salt really makes a difference in the topping, so make sure you taste it before you bake it and add more if needed.

To avoid having to bring your entire package of flour, sugar, etc, measure and mix the dry ingredients at home. You can mix them in a ziplock bag or in a tupperware. In this case, you would have one container for the fruit and another for the topping.

Everyone knows kale is a superfood, filled with with tons of nutrients. It’s also sturdy, ultralight, and goes with just about any type of meal you would like to make. There’s still a chance that fresh kale could be ruined in your pack on a hot day, but once it’s dehydrated, it becomes invincible.

Yes, you can dehydrate just about every vegetable (great news!), but kale and other dark leafy greens are what to choose before everything else. They dehydrate quickly, but also rehydrate quickly, which is more important. If you’re looking for a side of creamed greens to go with your dehydrated mac n’ cheese, no problem!

This recipe takes dried kale a step further, though, by crumbling it into super versatile flakes. No more worrying about it breaking up in your pack- it’s already broken! No need to worry about a separate pot, or the disgusted faces on the picky eaters of the group. Throw some of this into every meal, and it will melt right in. If you’re short on time, try roasting your greens instead of dehydrating them.
The flavor deepens and you can eat them sprinkled right on top of your food instead of cooking the greens into it. Here’s a great recipe for how to roast them.

Some of our favorite options:

• Roasted kale flakes as a popcorn topping
• Green mac n’ cheese
• Quinoa and eggs with kale crumbles

Try this recipe out for your next trip (which will hopefully involve some snow!) and let us know what recipes you put your dehydrated kale flakes into!

Have you ever tried Kombucha? It is supposed to be extremely healthy, (claiming to cure all sorts of illnesses and even reverse gray hair, according to it’s Wikipedia page), but it’s a rough one flavor-wise. It pretty much tastes like flavored vinegar to me.

So when Aimee suggested making a cocktail out of it over the holidays, I was skeptical. She left the job in the hands of our resident bartender, Wes, though, who made up this truly fabulous drink.

If you’ve ever had a shrub, this is very similar. It’s only slightly sweet, and a little sparkly. It’s a refreshing daytime type of drink. Perfect for an afternoon picnic or an afternoon relaxing in your hammock at camp. It’s a great drink to include in your January activities. You know- because January is when we’re all out there getting healthier.

Cheers! We’ll see you in 2016!

This weekend, we wanted to focus on the holiday season while camping at Leo Carrillo (our favorite standby local spot- especially in the winter). We decorated camp in festive lights and centerpieces, and played Christmas music that we’d downloaded onto our phone before the trip. We’ve been doing mostly homemade gifts for each other this year, and wanted to start a tradition of homemade ornaments as well.

I wasn’t sure about this salt dough ornament recipe, but it worked out great on the campfire!

Salt dough is a quick and easy dough that you can easily make at camp with kids. It becomes the consistency of Play Dough, and you can shape it into whatever you want. We made one in Ravi’s favorite shape- an ‘O’- and another in Asha’s favorite shape- a rocketship.

A few notes:

• When forming your ornaments, don’t forget to poke a hole for a string to feed through later. We used a glow stick bracelet as our hole poker, but a stick would work just fine.
• The children tried to eat the ornaments as soon as I handed them over. They do resemble cookies, but they do not taste like them. Don’t worry- there’s nothing toxic or dangerous in the dough if this happens to you.
• Cookie cutters work great for this project, but I just cut out freehand shapes with a knife.
• The original recipe for these suggested to bake them in a low oven for 2 hours. I tried baking one in a pie iron directly in the fire, and the rest were done in a cast iron skillet on the grate. All dried out well. The one baked in the pie iron turned a lovely golden brown.

Decorate your ornaments with markers or paint after they dry. Then hang them all over camp, or on your Christmas tree back at home. Happy Holidays!

I bought soba noodles this week, because I want to cook more at home. I cook outside because I have to, and it’s part of the excitement of going outside. But I am pretty lame at home. I have lots of recipes to try, and one is this Tahini Soba Noodle Salad. It’s Mai-yan’s recipe. It’s delicious. And it’s perfect if you’re trying to find a healthy recipe to keep you on track, or if you’re trying to find the perfect picnic/camping recipe to take on your next backcountry ski trip. It’s always nice to have something bright and fresh in the winter.

Do you have any bright fresh recipes that we should test out? Send ’em on over. If we like ’em, we’ll post ’em!

We only stayed for one night, but it was long enough for us to scramble over and squeeze under many boulder piles and explore the desert landscape. She was a willing guinea pig for my first trial of this Campfire Shepherd’s Pie recipe. The initial plan was to make it using the pie irons, but this method ultimately failed. Portions were too small and the potatoes didn’t crisp up like I imagined they would. Luckily, I had brought some foil and we went to plan B – foil packets!

This was a much better vehicle for Campfire Shepherd’s Pie. With the larger portion, the ingredients were layered in such a way that it recreated the proper texture of a baked Shepherd’s Pie. It was a delicious and comforting meal – perfect for the chilly night that it turned out to be.

The recipe makes 4 foil packets, good for 2 hungry people and assumes that you make the mashed potatoes ahead of time at home.