17 Delicious Backpacking Meal Recipes Nutritious

Unleash the flavors of the great outdoors with our roundup of 17 Delicious Backpacking Meal Recipes that are as nutritious as they are easy to whip up! Whether you’re a seasoned trailblazer or a weekend warrior, these meals will keep your energy high and your pack light. Dive in to discover mouthwatering dishes that prove adventure and gourmet can go hand in hand!

Quinoa and Black Bean Backpacking Burritos

Perhaps there’s no better companion on a trail than a burrito that’s both nourishing and easy to carry, especially when it’s packed with the wholesome goodness of quinoa and black beans. This recipe is a testament to the joy of simple, hearty meals that don’t skimp on flavor or nutrition.

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 tbsp olive oil
• 1/2 cup diced onion
• 1 clove garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 tsp ground cumin
• 1/4 tsp salt
• 4 large flour tortillas
• 1/2 cup shredded cheese
• 1/4 cup chopped cilantro

Instructions

1. Rinse the quinoa under cold water in a fine-mesh strainer for 2 minutes to remove its natural coating.
2. In a medium saucepan, bring 2 cups of water to a boil over high heat. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed.
3. Heat 1 tbsp olive oil in a skillet over medium heat. Add 1/2 cup diced onion and sauté for 3 minutes until translucent.
4. Add 1 clove minced garlic to the skillet and cook for 1 minute until fragrant.
5. Stir in the drained black beans, 1/2 tsp ground cumin, and 1/4 tsp salt. Cook for 5 minutes, stirring occasionally.
6. Combine the cooked quinoa with the black bean mixture in a large bowl. Let cool for 5 minutes.
7. Lay out the flour tortillas on a clean surface. Divide the quinoa and black bean mixture evenly among them, placing it in the center of each tortilla.
8. Sprinkle each with shredded cheese and chopped cilantro.
9. Fold the sides of the tortillas inward, then roll them up tightly from the bottom to enclose the filling.
10. Wrap each burrito in aluminum foil for easy transport.

Unwrapping one of these burritos reveals a delightful contrast of textures—the soft tortilla giving way to the hearty, slightly crunchy quinoa and creamy beans. The cumin adds a warm depth, making each bite a comforting embrace. For an extra touch, serve with a side of salsa or avocado slices to add a fresh, creamy element.

Dehydrated Chili Mac with Beef

Under the soft glow of the kitchen light, there’s something deeply comforting about preparing a meal that’s both nourishing and reminiscent of simpler times. This Dehydrated Chili Mac with Beef is a testament to the beauty of combining hearty flavors with the convenience of modern cooking techniques.

Ingredients

• 1 lb ground beef
• 1 cup elbow macaroni
• 2 cups water
• 1 tbsp chili powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup dehydrated tomato flakes
• 1/4 cup dehydrated bell peppers

Instructions

1. In a large skillet over medium heat, brown the ground beef until no pink remains, about 5 minutes.
2. Add the elbow macaroni, water, chili powder, garlic powder, onion powder, salt, and black pepper to the skillet. Stir to combine.
3. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 10 minutes, stirring occasionally to prevent sticking.
4. Add the dehydrated tomato flakes and bell peppers. Stir well to incorporate.
5. Continue to simmer uncovered for another 5 minutes, or until the macaroni is tender and most of the liquid has been absorbed.
6. Remove from heat and let stand for 2 minutes to thicken slightly before serving.

Yielded from this simple process is a dish where the macaroni cradles the robust flavors of beef and spices, while the dehydrated vegetables add a surprising burst of freshness. Consider garnishing with a sprinkle of sharp cheddar or a dollop of sour cream for an extra layer of comfort.

Instant Mashed Potatoes with Bacon Bits

On a quiet evening, when the kitchen feels more like a sanctuary than a workspace, there’s something deeply comforting about turning simple ingredients into a warm, satisfying dish. Instant mashed potatoes with bacon bits offer just that—a quick yet soulful meal that feels like a hug in a bowl.

Ingredients

• 2 cups water
• 1 cup instant mashed potato flakes
• 1/4 cup milk
• 2 tbsp butter
• 1/2 cup bacon bits
• 1/4 tsp salt

Instructions

1. Bring 2 cups of water to a boil in a medium saucepan over high heat.
2. Once boiling, remove the saucepan from heat and immediately stir in 1 cup of instant mashed potato flakes with a wooden spoon to prevent lumps.
3. Add 1/4 cup milk, 2 tbsp butter, and 1/4 tsp salt to the saucepan, stirring gently until the butter is fully melted and the mixture is smooth.
4. Fold in 1/2 cup bacon bits, ensuring they are evenly distributed throughout the mashed potatoes for a smoky flavor in every bite.
5. Let the mashed potatoes sit for 1 minute off the heat to thicken slightly before serving.

Now, the mashed potatoes are creamy with a delightful contrast from the crispy bacon bits. For an extra touch, serve them in a warm bowl with a sprinkle of fresh chives on top, turning this simple dish into a visually appealing comfort food.

No-Cook Overnight Oats with Almonds and Honey

Calm mornings call for simplicity, and this no-cook overnight oats recipe is a gentle embrace of ease and nourishment. Let the almonds and honey whisper sweetness into your day, as you prepare this dish with little effort but much love.

Ingredients

• 1 cup rolled oats
• 1 cup almond milk
• 2 tbsp honey
• 1/4 cup sliced almonds
• 1/2 tsp vanilla extract
• 1 pinch salt

Instructions

1. In a medium bowl, combine 1 cup rolled oats and 1 cup almond milk.
2. Add 2 tbsp honey, 1/2 tsp vanilla extract, and 1 pinch salt to the bowl, stirring gently to mix.
3. Cover the bowl with a lid or plastic wrap and refrigerate overnight, or for at least 8 hours, to allow the oats to soften.
4. In the morning, give the oats a good stir to ensure everything is well combined.
5. Toast 1/4 cup sliced almonds in a dry skillet over medium heat for 2-3 minutes, until golden and fragrant, stirring frequently to prevent burning.
6. Divide the overnight oats into two bowls and top each with half of the toasted almonds.
7. Drizzle with additional honey if desired, and serve immediately.

Light and creamy with a satisfying crunch from the almonds, these overnight oats are a testament to the beauty of minimalism. Enjoy them as they are, or layer with fresh fruit for a vibrant breakfast parfait.

Backpacker’s Lentil Stew

As the morning light filters through the trees, there’s something deeply comforting about preparing a meal that’s both nourishing and simple, a dish that feels like a warm hug after a long day on the trail.

Ingredients

• 1 cup dried green lentils
• 4 cups water
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 large carrot, diced
• 1 stalk celery, diced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 bay leaf

Instructions

1. Rinse the lentils under cold water until the water runs clear.
2. In a large pot, heat the olive oil over medium heat for 1 minute.
3. Add the diced onion to the pot and sauté for 3 minutes, until translucent.
4. Stir in the minced garlic and cook for 1 minute, until fragrant.
5. Add the diced carrot and celery to the pot, cooking for 5 minutes, until the vegetables begin to soften.
6. Pour in the rinsed lentils and water, ensuring the lentils are fully submerged.
7. Add the salt, black pepper, and bay leaf to the pot, stirring to combine.
8. Bring the mixture to a boil, then reduce the heat to low and simmer for 25 minutes, uncovered, stirring occasionally.
9. After 25 minutes, check the lentils for tenderness. If they’re not yet soft, continue cooking for an additional 5-10 minutes.
10. Once the lentils are tender, remove the bay leaf and discard.
11. Let the stew sit for 5 minutes off the heat to thicken slightly before serving.

Mellow and hearty, this stew has a rustic texture that’s both satisfying and wholesome. The flavors meld beautifully, offering a subtle earthiness from the lentils, balanced by the sweetness of the carrots and the aromatic depth of garlic and bay. Serve it with a slice of crusty bread for dipping, or over a bed of steamed rice for a more substantial meal.

Peanut Butter and Banana Wrap

Yesterday, as the morning light filtered through my kitchen window, I found myself reaching for the simple comforts of home—a peanut butter and banana wrap, a humble yet profoundly satisfying creation that speaks to the heart of effortless nourishment.

Ingredients

• 1 large flour tortilla
• 2 tbsp creamy peanut butter
• 1 medium banana, sliced
• 1 tsp honey
• 1/4 tsp cinnamon

Instructions

1. Lay the flour tortilla flat on a clean, dry surface.
2. Spread the peanut butter evenly over the tortilla, leaving a 1-inch border around the edges to prevent spillage when rolling.
3. Arrange the banana slices in a single layer over the peanut butter.
4. Drizzle the honey evenly over the bananas, then sprinkle with cinnamon.
5. Starting at one end, tightly roll the tortilla, tucking in the edges as you go to encase the filling.
6. Cut the wrap in half diagonally for easier handling and a more appealing presentation.

Just as it is, this wrap offers a delightful contrast of textures—the softness of the banana against the slight resistance of the tortilla, all bound together by the creamy peanut butter. For an extra touch, try lightly grilling the wrap for a minute on each side to add a warm, crispy exterior that complements the sweet, spiced filling beautifully.

Couscous with Dried Vegetables and Chicken

Clouds drift lazily outside my window as I ponder the simple joys of a meal that feels like a warm embrace, a dish that marries the lightness of couscous with the hearty depth of dried vegetables and tender chicken.

Ingredients

• 1 cup couscous
• 1.5 cups chicken broth
• 1 tbsp olive oil
• 1 cup dried mixed vegetables
• 1 lb chicken breast, cubed
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1/2 tsp onion powder

Instructions

1. In a medium saucepan, bring the chicken broth to a boil over high heat.
2. Once boiling, remove the saucepan from heat and stir in the couscous and olive oil. Cover and let sit for 5 minutes to allow the couscous to absorb the broth.
3. While the couscous is sitting, heat a large skillet over medium heat and add the cubed chicken breast. Season with salt, black pepper, garlic powder, and onion powder.
4. Cook the chicken for 5-7 minutes, stirring occasionally, until it is no longer pink in the center.
5. Add the dried mixed vegetables to the skillet with the chicken, stirring to combine. Cook for an additional 3-4 minutes until the vegetables are rehydrated and tender.
6. Fluff the couscous with a fork and then gently fold it into the skillet with the chicken and vegetables, ensuring everything is evenly mixed.
7. Serve the dish warm, garnished with fresh herbs if desired.

Hearty and comforting, this dish offers a delightful contrast between the fluffy couscous and the savory chicken and vegetables. For an extra touch of elegance, serve it in a hollowed-out bell pepper or alongside a crisp, green salad.

Trail Mix Granola Bars

How often do we find ourselves reaching for something quick yet nourishing, a snack that feels like a hug in the middle of a hectic day? These Trail Mix Granola Bars are just that—a comforting blend of crunchy, sweet, and salty, perfect for those moments when you need a little sustenance and a lot of love.

Ingredients

• 2 cups rolled oats
• 1 cup almond butter
• 1/2 cup honey
• 1/2 cup dried cranberries
• 1/2 cup roasted almonds, chopped
• 1/4 cup chia seeds
• 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
2. In a large bowl, mix the rolled oats, dried cranberries, chopped almonds, chia seeds, and salt until evenly distributed.
3. In a small saucepan over low heat, warm the almond butter and honey together, stirring constantly until the mixture is smooth and well combined, about 3 minutes. Tip: Warming the almond butter and honey makes them easier to mix with the dry ingredients.
4. Pour the warm almond butter and honey mixture over the dry ingredients and stir until everything is thoroughly coated.
5. Transfer the mixture to the prepared baking pan and press down firmly with the back of a spoon or your hands to create an even layer. Tip: Pressing the mixture firmly helps the bars hold together once cooled.
6. Bake for 15 minutes, then remove from the oven and let cool completely in the pan on a wire rack. Tip: Allowing the bars to cool completely ensures they set properly and are easy to cut.
7. Once cooled, lift the bars out of the pan using the parchment overhang and cut into 12 equal bars.

Granola bars emerge with a delightful chewiness from the oats and honey, punctuated by the crunch of almonds and the tartness of cranberries. Serve them alongside your morning coffee or wrap individually for a grab-and-go treat that never fails to satisfy.

Beef Jerky and Cheese Grits

Venturing into the heart of comfort food, this dish marries the smoky depth of beef jerky with the creamy solace of cheese grits, creating a symphony of flavors that feels both familiar and novel.

Ingredients

• 1 cup stone-ground grits
• 4 cups water
• 1 tsp salt
• 1 cup shredded cheddar cheese
• 1/2 cup chopped beef jerky
• 2 tbsp unsalted butter
• 1/4 tsp black pepper

Instructions

1. In a medium saucepan, bring 4 cups of water to a boil over high heat. Tip: Use a heavy-bottomed saucepan to prevent the grits from sticking.
2. Gradually whisk in 1 cup of stone-ground grits and 1 tsp of salt, reducing the heat to low to maintain a gentle simmer.
3. Cover the saucepan and cook the grits for 20-25 minutes, stirring occasionally to prevent clumping. Tip: The grits are done when they have thickened and the grains are tender.
4. Remove the saucepan from the heat and stir in 1 cup of shredded cheddar cheese, 2 tbsp of unsalted butter, and 1/4 tsp of black pepper until fully melted and combined.
5. Fold in 1/2 cup of chopped beef jerky, allowing the residual heat to soften the jerky slightly. Tip: For an extra layer of flavor, lightly toast the beef jerky before chopping.
6. Let the mixture sit covered for 5 minutes to allow the flavors to meld together.

The beef jerky lends a chewy texture and a burst of umami, contrasting beautifully with the creamy, cheesy grits. Serve it topped with a fried egg for a breakfast twist or alongside a crisp green salad for a light dinner.

Freeze-Dried Vegetable Stir Fry

Yesterday, as the evening light faded, I found myself craving something both nourishing and effortless, a dish that could bridge the gap between the convenience of modern life and the deep, earthy flavors of home cooking. That’s when the idea of a freeze-dried vegetable stir fry came to mind, a simple yet satisfying meal that promises minimal prep without sacrificing taste.

Ingredients

• 2 cups freeze-dried mixed vegetables
• 1 tbsp olive oil
• 1 clove garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp soy sauce

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat (350°F) until shimmering.
2. Add 1 clove minced garlic to the skillet, sautéing for 30 seconds until fragrant, being careful not to burn.
3. Pour 2 cups freeze-dried mixed vegetables into the skillet, stirring to coat them evenly with the oil and garlic.
4. Season the vegetables with 1/2 tsp salt and 1/4 tsp black pepper, continuing to stir for even distribution.
5. Drizzle 1 tbsp soy sauce over the vegetables, mixing well to incorporate all flavors.
6. Cook the stir fry for 5-7 minutes, stirring occasionally, until the vegetables are rehydrated and tender but still crisp.

Kindly, the stir fry emerges with a delightful crunch, each bite bursting with the vibrant flavors of the vegetables, enhanced by the umami depth of soy sauce. Serve it over a bed of fluffy rice or alongside grilled chicken for a meal that feels both wholesome and indulgent.

Pasta with Sun-Dried Tomatoes and Parmesan

How quietly the evening settles in, the perfect time to stir together a dish that feels like a warm embrace. This pasta, with its rich sun-dried tomatoes and sharp Parmesan, is a simple yet profound celebration of flavors.

Ingredients

• 8 oz pasta
• 1/2 cup sun-dried tomatoes, chopped
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1/2 cup Parmesan cheese, grated
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh basil, chopped

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add 8 oz pasta to the boiling water and cook according to package instructions until al dente, about 8-10 minutes.
3. While the pasta cooks, heat 1/4 cup olive oil in a large skillet over medium heat.
4. Add 2 cloves minced garlic to the skillet and sauté for 1 minute, until fragrant.
5. Stir in 1/2 cup chopped sun-dried tomatoes and cook for another 2 minutes to soften.
6. Drain the pasta, reserving 1/4 cup of the pasta water.
7. Add the drained pasta to the skillet with the sun-dried tomatoes and garlic.
8. Pour in the reserved pasta water and toss to combine, allowing the sauce to thicken slightly.
9. Remove the skillet from heat and stir in 1/2 cup grated Parmesan cheese, 1/4 tsp salt, and 1/4 tsp black pepper.
10. Garnish with 2 tbsp chopped fresh basil before serving.

You’ll find the pasta wonderfully al dente, with the sun-dried tomatoes offering a sweet, tangy contrast to the savory depth of Parmesan. Try serving it with a sprinkle of extra cheese and a side of crusty bread for dipping into the flavorful oil.

Energy-Packed Nut and Seed Clusters

Sometimes, the simplest combinations bring the most profound satisfaction, especially when they come together to fuel your day with warmth and crunch. These energy-packed nut and seed clusters are a testament to that, blending the earthy tones of nuts with the subtle sweetness of maple syrup, all held together with a hint of sea salt.

Ingredients

• 1 cup raw almonds
• 1 cup raw cashews
• 1/2 cup pumpkin seeds
• 1/2 cup sunflower seeds
• 1/4 cup maple syrup
• 1 tbsp coconut oil
• 1/2 tsp sea salt

Instructions

1. Preheat your oven to 300°F and line a baking sheet with parchment paper.
2. In a large bowl, combine 1 cup raw almonds, 1 cup raw cashews, 1/2 cup pumpkin seeds, and 1/2 cup sunflower seeds.
3. In a small saucepan over low heat, warm 1/4 cup maple syrup and 1 tbsp coconut oil until the oil melts and the mixture is smooth, about 2 minutes.
4. Pour the warm syrup mixture over the nuts and seeds, adding 1/2 tsp sea salt, then stir until everything is evenly coated.
5. Spread the mixture onto the prepared baking sheet in a single layer, pressing lightly to form clusters.
6. Bake for 20 minutes, then remove from the oven and let cool completely on the baking sheet to harden.
7. Once cooled, break into clusters of desired size.

Zesty with a hint of sweetness, these clusters offer a satisfying crunch that pairs wonderfully with your morning yogurt or as a standalone snack. Their rustic appearance and hearty texture make them a delightful gift, too, when packaged in a simple mason jar tied with twine.

Dehydrated Apple Cinnamon Oatmeal

Lately, I’ve found myself yearning for the simple comforts of home, especially during these brisk mornings. There’s something incredibly soothing about starting the day with a bowl of Dehydrated Apple Cinnamon Oatmeal, a dish that feels like a warm hug.

Ingredients

• 1 cup rolled oats
• 2 cups water
• 1/2 cup dehydrated apples
• 1 tbsp cinnamon
• 1 tbsp honey
• 1/4 tsp salt

Instructions

1. In a medium saucepan, bring 2 cups of water to a boil over high heat.
2. Add 1 cup of rolled oats and 1/4 tsp of salt to the boiling water, then reduce the heat to low.
3. Stir the oats occasionally for about 5 minutes, until they begin to thicken.
4. Mix in 1/2 cup of dehydrated apples and 1 tbsp of cinnamon, continuing to stir for another 2 minutes.
5. Drizzle 1 tbsp of honey into the oatmeal, stirring well to combine all the ingredients.
6. Remove the saucepan from the heat and let the oatmeal sit for 2 minutes to allow the flavors to meld.
7. Tip: For a creamier texture, you can substitute half of the water with milk of your choice.
8. Tip: If you prefer your apples to have a bit more bite, add them in the last minute of cooking.
9. Tip: A pinch of nutmeg can add an extra layer of warmth to the dish.

Best enjoyed when the oatmeal is still warm, the combination of sweet apples and aromatic cinnamon creates a comforting melody of flavors. For an extra touch, top with a dollop of yogurt or a sprinkle of chopped nuts to add a delightful crunch.

Spicy Tuna and Rice Wraps

Today, as the morning light filters through my kitchen window, I find myself drawn to the simplicity and vibrancy of Spicy Tuna and Rice Wraps. There’s something deeply comforting about the way the spicy tuna melds with the soft rice, all wrapped up in a crisp sheet of nori, that feels like a hug in every bite.

Ingredients

• 1 cup sushi rice
• 1 1/4 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 8 oz fresh tuna, diced
• 1 tbsp sriracha sauce
• 1 tbsp mayonnaise
• 1/2 cucumber, julienned
• 1 avocado, sliced
• 4 sheets nori

Instructions

1. Rinse the sushi rice under cold water until the water runs clear, then drain.
2. Combine the rice and water in a rice cooker and cook according to the manufacturer’s instructions. Tip: Let the rice sit for 10 minutes after cooking for the best texture.
3. While the rice cooks, mix the rice vinegar, sugar, and salt in a small bowl until dissolved. Gently fold this mixture into the cooked rice. Tip: Use a cutting motion with a rice paddle to avoid mashing the grains.
4. In a separate bowl, combine the diced tuna, sriracha, and mayonnaise, mixing well to coat the tuna evenly.
5. Lay a nori sheet on a clean surface. Spread a thin layer of rice over half of the nori, leaving a small border at the edges.
6. Arrange the spicy tuna, cucumber, and avocado slices on top of the rice.
7. Carefully roll the nori sheet around the filling, starting from the side with the rice and toppings. Tip: Moisten the edge of the nori with a little water to help seal the wrap.
8. Repeat with the remaining nori sheets and filling.
9. Slice each wrap into bite-sized pieces with a sharp knife.

Each bite of these wraps offers a delightful contrast between the creamy avocado, the crunch of cucumber, and the kick of spicy tuna. Serve them on a platter with extra sriracha on the side for those who dare to turn up the heat.

Backpacking Pizza with Flatbread and Pepperoni

Out here, where the air is crisp and the world feels a little more vast, there’s something deeply satisfying about crafting a meal with just a few simple ingredients. This backpacking pizza, with its flatbread base and savory pepperoni, is a testament to the joy of simplicity and the warmth of a meal made under the open sky.

Ingredients

• 1 cup flatbread
• 1/4 cup pizza sauce
• 1/2 cup shredded mozzarella cheese
• 10 slices pepperoni
• 1 tbsp olive oil

Instructions

1. Preheat a small skillet over a camp stove on medium heat, about 350°F, for 2 minutes.
2. Brush one side of the flatbread with 1/2 tbsp olive oil and place it oil-side down in the skillet.
3. Spread the pizza sauce evenly over the flatbread, leaving a small border around the edges for the crust.
4. Sprinkle the shredded mozzarella cheese over the sauce, ensuring even coverage.
5. Arrange the pepperoni slices on top of the cheese, spacing them out to cover the pizza.
6. Drizzle the remaining 1/2 tbsp olive oil over the toppings to help them crisp up.
7. Cover the skillet with a lid or aluminum foil to trap heat and melt the cheese, cooking for 5 minutes.
8. Remove the lid and cook for an additional 2 minutes, or until the edges of the flatbread are golden and the cheese is bubbly.
9. Use a spatula to carefully transfer the pizza to a plate, let it cool for 1 minute before slicing.

You’ll find the flatbread crisps beautifully under the cheese, while the pepperoni adds a smoky depth that’s irresistible. Try serving it with a sprinkle of red pepper flakes for an extra kick, or fold it like a taco for an on-the-go treat.

Chocolate and Peanut Butter Protein Balls

Gently, as the morning light filters through the kitchen window, there’s something comforting about rolling these little spheres between your palms, a quiet moment of creation before the day begins. Chocolate and peanut butter protein balls are not just a snack; they’re a tiny, edible pause in a busy life, a blend of rich flavors and nourishing ingredients that come together with surprising ease.

Ingredients

• 1 cup creamy peanut butter
• 1/2 cup honey
• 1 tsp vanilla extract
• 1/2 cup cocoa powder
• 1 1/2 cups old-fashioned oats
• 1/4 cup ground flaxseed
• 1/2 cup chocolate chips

Instructions

1. In a large mixing bowl, combine 1 cup creamy peanut butter and 1/2 cup honey, stirring until the mixture is smooth and well integrated.
2. Add 1 tsp vanilla extract and 1/2 cup cocoa powder to the bowl, mixing thoroughly to ensure the cocoa is evenly distributed without any lumps.
3. Gradually fold in 1 1/2 cups old-fashioned oats and 1/4 cup ground flaxseed, using a spatula to incorporate all the dry ingredients into the wet mixture until a cohesive dough forms.
4. Gently mix in 1/2 cup chocolate chips, ensuring they are evenly dispersed throughout the dough for pockets of melty chocolate in every bite.
5. Using your hands, roll the dough into 1-inch balls, placing each on a parchment-lined tray. If the dough sticks, lightly wet your hands to make rolling easier.
6. Chill the protein balls in the refrigerator for at least 30 minutes to firm up, which helps them hold their shape and enhances the flavors.

Just out of the fridge, these protein balls offer a delightful contrast between the crisp outer shell and the soft, chewy interior, with the chocolate chips adding little bursts of sweetness. Serve them stacked in a clear jar for a charming kitchen counter display, or pack them in a lunchbox for a midday energy boost that feels like a treat.

Savory Rice and Beans with Sausage

Now, as the morning light filters through the kitchen window, there’s something comforting about the thought of preparing a dish that’s both hearty and simple. Savory rice and beans with sausage is that kind of meal—a humble yet deeply satisfying combination that feels like a warm embrace on any day.

Ingredients

• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 tbsp olive oil
• 1 lb smoked sausage, sliced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large pot, heat 1 tbsp olive oil over medium heat until shimmering.
2. Add 1 lb sliced smoked sausage and cook until browned, about 5 minutes, stirring occasionally for even browning.
3. Stir in 1 diced medium onion and cook until translucent, about 3 minutes, then add 2 minced garlic cloves and cook for 1 more minute until fragrant.
4. Pour in 1 cup long-grain white rice, stirring to coat the grains with the oil and sausage drippings for enhanced flavor.
5. Add 2 cups chicken broth, 1 can drained and rinsed kidney beans, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper, stirring to combine all ingredients evenly.
6. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 18 minutes, or until the rice is tender and has absorbed all the liquid.
7. Remove from heat and let stand, covered, for 5 minutes to allow the rice to steam and become fluffy.

Every bite of this dish offers a delightful contrast between the creamy beans and the slightly chewy rice, with the smoky sausage adding depth. Serve it topped with a sprinkle of fresh parsley or a dash of hot sauce for an extra kick, turning a simple meal into something special.

Conclusion

Mouthwatering and nutritious, these 17 backpacking meal recipes are your ticket to delicious adventures in the great outdoors. Whether you’re a seasoned hiker or just love a good meal, there’s something here for everyone. Don’t forget to try these recipes, share your favorites in the comments, and pin this article on Pinterest to inspire fellow food-loving explorers. Happy cooking and happy trails!