Monday, June 17, 2013

Backpacking food, ACD friendly

Spring hike to Jenny Lake
Backpacking involves hiking to a mountainous destination, such as a lake, with all your gear loaded into a backpack. It’s an activity that can be challenging for anyone but add in multiple food sensitivities, fibromyalgia, candida and stomach issues.

Despite these health problems, my interest in backpacking was rekindled two summers ago, after giving it up for more than a decade. Read about my first outing here: and
 I guess it proves that you don’t have to let food allergies keep you from doing the things you enjoy.

Two weeks ago, my son, Brian, and I did a nine-mile day hike into Jenny Lake near Idaho City. There still was snow to traverse to get to the lake but it was worth the effort.
Brian hikes through the snow to Jenny Lake

I packed in some fresh food, Orange Julius Kale Salad,, and sat by the lake enjoying this breathtaking view while I enjoyed my lunch.

Orange Julius Kale Salad,

 Fur pups, Misha and Nika, loved the snow and the hike with their human pals.

Misha by Jenny Lake

Do you think Nika, a furry malamute, was enjoying her patch of June snow?
Nika reclines on a patch of snow
Now, the fun begins to get ready for a three-day backpacking adventure (sixth in the last three summers). My first backpacking trip with food allergies took a lot of planning. Yes, planning is the key to doing something with food allergies or any health problem.
Raw lemon blueberry bites

I still do a little fuming that I have to do much preparation while my backpacking partners (husband and son) simply pick up a few pre-packaged meals, ready to rehydrate by adding hot water. Their backpacking menu will include freeze-dried eggs and bacon, beef stroganoff and chicken enchiladas.

I'll see how packable these are.

Items, such as these, are loaded with many of the foods, starches and additives that I need to avoid. This year my preparation is complicated by the fact that I have developed a few new food sensitivities, a complication of fibromyalgia.
If they don't hold up, they'll still be yummy!

I began my search to find suitable foods several months prior to our planned trip. I looked on the internet for the freeze-dried foods I can tolerate. The second step involved assembling these foods into safe meals and placing them in heavy-duty storage bags for packing. I also bake my own packable energy bars, muffins, crackers with safe ingredients.

I ended up ordering items from the same companies I have dealt with in the past. They include:  and I purchased carrots, broccoli, chicken, strawberries, blueberries, apples, peaches, butternut squash, zucchini and spinach. I can make a variety of meals and snacks from these ingredients plus a few items from the pantry.

Freeze-dried veggie soup in storage bags for packing

I am packing along lots of veggie soup made from freeze-dried zucchini, onion, carrot, butternut squash, spinach and broccoli. I will stir in some sunbutter for extra protein and freeze-dried chicken can be added.

Freeze-dried butternut squash/carrot/apple pudding with blueberries
For breakfast, I will be trying out butternut squash/carrot pudding with blueberries. I took freeze-dried butternut squash and carrots and pulverized them into a nice powder to rehydrate with water. Again, sunbutter will be stirred in. I also prepared some yummy lemon-blueberry muffins, made with coconut flour for breakfast.

If you're going camping, hiking, backpacking, check out these other energy foods I packed along on previous trips:
 Chocolate fix backpacking bars and 
Backpacking hot cereal
Carrot hemp seed crackers
Cacao spinach chia pudding
Backpacking seed bars

Here’s a recipe for delicious Raw Lemon Blueberry Energy Bites that can be eaten at home or taken along backpacking or camping. Note: I'm hoping they are packable. If not, they can be eaten with a spoon and they'll still be tasty!

Here's what you need:

3/4 cup sunflower seed flour made from ground raw sunflower seeds
3 T. coconut flakes
2 T. coconut oil
1 T. raw coconut flour
1 T. coconut milk or water
Juice of one lemon
2 tsp. of lemon zest
2 T. freeze-dried blueberries (or fresh if eating these closer to home)
1 T. sunbutter
1 T. raw coconut butter

Here's what you do:

Grind your sunflower seeds into flour in a coffee grinder or NutriBullet. Place all ingredients (except freeze-dried blueberries) in a food processor and blend into dough forms. Toss in blueberries and pulse a few more times to mix in. Shape the dough into balls and store in fridge or pack in containers to hit the trail!

Recipe submitted to:


Heather @Gluten-Free Cat said...

Wow! These sound so delicious! It's making me regret packing my food processor so soon!! Can't wait to try these! I love how you make your own sunflower seed flour first. Thanks for sharing them at Raw Foods Thursdays.


Unknown said...

Thanks for linking-up to 5-Ingredient Mondays! Your recipe looks delicious. I love dried blueberries and basically any recipe containing them :) Hope to see you back this week!

Sheree Welshimer said...

Thank you! They actually held up well backpacking/hiking. My only problem was trying to make them last through the trip since I wanted to eat them!

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