Backpacking hacks: campfood

Lucy: Wally and I do a lot of multi day camping trips, for fun, as well as for work as freelance mountain leaders. That amount of time spent on the trail means that I try hard to keep the gear that I'm carrying as light as possible, including my food. Specialist backpacking food can be tasty and nutritious, but it is expensive. The readymade alternative is unhealthy supermarket couscous and noodle mixes. A few years ago I started making my own meals to take on the trail and gradually I've refined my camp nourishment, to the point that I reckon I've pretty much got breakfast and dinner nailed (for me anyway). The key ingredient is Lakeside's Soup n Sauce bags, which can take boiling water and are reuseable up to a point.  Here's how:

Breakfast:

The basic ingredients are museli and powdered milk but to this I can add whatever takes my fancy, to build up a wholesome and filling breakfast. I add boiling water to it when I make my morning brew each day to create an instant porridge.  This week I'm mostly eating:

100g Dorset Cereals Simply Nutty Museli, 2 dessert spoons of powdered milk, a dessert spoon of ground chia seeds, and a handful of chocolate covered raisins (winning!).

I find this mix keeps me full for a while, and is also inviting (the chocolate raisins ensure that). Chia seeds and nuts help keep my protein and omega3 levels topped up.

Dinner:

After years of trucking through supermarket flavoured couscous I discovered a home blend is so much better. I can make sure that I get enough calories, and add delicious extras to make the meal more enjoyable and healthy. You do pretty much have to like couscous a lot for this to work! The advantage is that you just add boiling water which uses a lot less gas that pasta for example. Like the museli porridge, you can add whatever you fancy. I don't do beef or pork, but I reckon a bit of dried sausage or beef jerky would be nice for someone who does. Here's my current fave mix:

120g quick cook cousous, a handful each of pumpkin seeds and sultanas, dessert spoon of dessicated coconut, dessert spoon of chia seeds. I sachet of Bachelors high protein lentil soup (for salt and protein, alternatively a heaped teaspoon of veg bouillon). A teaspoon of spices, this week it's a blend of turmeric and garam masala.

I'm still figuring out the ultimate multi day lunch hack. If anyone has any top tips to share, I'll give them a try!