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Breakfast

I consider breakfast the most important meal of the day, especially when camping, as it is the meal that will set the tone of your entire day. I know it can be difficult to eat substantially in the morning, but your body needs fuel to keep warm and give you enough energy to get you through your busy day (or at least until lunchtime!).

Hot Chocolate from Scratch

½ cup cocoa powder ¼ cup dry milk powder ⅓ cup sugar Mini-marshallows (optional) 4 cups water

In the Kitchen

In a plastic bag or container, combine all the ingredients, including the marshmallows if desired.

At Camp

Boil the water. Add a couple of tablespoons of the dry mixture and stir well.

Makes 4 servings.

For an extra kick, a splash of Kalua or Irish Cream in your hot chocolate does nicely after a long day of hiking (just remember, “everything in moderation” if you want to be able to hike the next day). You can bring a small - or large - amount in a small plastic water bottle or a bladder.

Breakfast Couscous

1 cup instant couscous 2 tbsp brown sugar 1 tsp cinnamon pinch ground ginger ½ tsp nutmeg ½ cup fresh berries (e.g., raspberries, blueberries, blackberries or a mixture) 2 cups water

In the Kitchen

In a bowl, combine the couscous, sugar, cinnamon, ginger, nutmeg, and dried berries (if not using fresh; see note below). Place mixture in a resealable plastic bag. Fresh berries should be stored separately.

At Camp

Boil 2 cups of water. Once boiled, add in couscous mixture, cover and let stand for 5 minutes or until all the water has been absorbed, then add fresh berries if using.

Makes 2 servings.

Dried fruit can be used in place of fresh; try raisins, dried cranberries, apples, bananas, or apricots.

Pancakes

¾ cup all-purpose flour ¼ cup powdered egg 2 tbsp dry buttermilk powder 2 tsp sugar ½ tsp baking powder ¾ cup water 2 tsp butter or oil

In the Kitchen

In a bowl, combine all the dry ingredients and store in a plastic bag or container.

At Camp

In a pot, pour in dry mixture and add water. Mix well. In a frying pan or on the lid of your pot, melt butter or oil, then add a scoop of pancake batter and spread out evenly. After edges are cooked, flip pancake until golden.

Makes 2 servings.

Here are some variations on the tried and true pancake:

Cinnamon: Add one teaspoon of cinnamon per cup of dry mix.

Fruit: Add a handful of berries or fruit slices to your wet mix (blueberries work best, but try raspberries, strawberries, bananas)

Chocolate chips: Add two tablespoons to the dry mix

But I need my syrup …

Use your handy film canisters to carry syrup; place them in zip-lock plastic bags for extra protection. You could also buy small travel containers at the drugstore that one might use for shampoo but are perfectly usable for syrup.

Eggs

I used to think that eggs are the worst possible food to bring hiking because of their fragile nature. But it’s possible to enjoy eggs in the great outdoors with a little care and know-how.

Eggs in a bag

Because of the danger of salmonella, it’s advisable to use your eggs as soon as possible during your trip. Also, it’s best to use them on the cooler days of spring or autumn, and not advisable on hot summer treks. To prevent breakage, crack your eggs at home before you go and place the contents into a strong plastic bag, like ones used for the freezer. For extra safety, place the bag in a second bag and seal.

Omelettes are the easiest (and tastiest) way to prepare eggs in the wild. Into your bag o’ eggs add your favorite omelette fixings, like tomatoes, peppers, ham, cheese, onions, and/or mushrooms. If you choose to carry whole eggs, store the omelette ingredients in a separate bag to add to your eggs when you’re ready to cook them.

It’s easy to burn eggs, so cook them on fairly low heat, and use enough butter, margarine or oil to ensure that your eggs don’t stick to your pan.

Alternatively, you can use egg replacers instead of the real thing, especially if you’re vegan or have cholesterol issues.

Egg Wraps

4 eggs 2 spinach wraps 1 tbsp butter, margarine or oil salt and pepper to taste plus:

Summer Medley ¼ cup cooked ham, diced ¼ cup red or green onions ¼ cup red, green or yellow pepper ¼ cup tomatoes, diced ½ cup cheddar cheese or:

Brie and Avocado ½ cup Brie cheese, diced ½ cup avocado, diced or:

Red Pepper Havarti ½ cup roasted red pepper, chopped ½ cup Havarti cheese

In the Kitchen

Crack the eggs and place them in a plastic bag, along with other ingredients depending on the recipe you choose. Store the wraps and the butter or oil separately.

At Camp

In a frying pan or the lid of your pot, heat the butter, margarine or oil. Add the egg mixture and cook like scrambled eggs, making sure they don’t burn. Season with salt and pepper. Divide the cooked eggs in two. Place in wraps and roll them up.

Makes 2 servings.

French Toast

¼ cup egg replacer 2 tbsp dried milk powder ½ tsp nutmeg 1 tsp cinnamon 2 tbsp butter, margarine or oil ½ loaf unsliced bread (e.g., a French loaf) ½ cup water

In the Kitchen

Store the egg replacer in a plastic bag.

Combine the milk powder and spices and place in a separate plastic bag. Place the butter, margarine or oil in a film canister.

Cut up the bread into thick slices and store in another plastic bag.

At Camp

In a bowl, combine the eggs and the milk mixture with the water.

In a frying pan or the lid of your pot, heat the butter, margarine or oil. Dip both sides of the bread into the egg mixture and place on the frying pan. Fry one side until golden brown, then flip.

Repeat with rest of the bread. Serve with honey, syrup or jam.

Makes 2 servings.

Hot Fruity Oatmeal

1 cup instant oats ½ tsp cinnamon ½ tsp nutmeg 1 tbsp brown sugar ½ cup dried fruit (e.g., raisins, dried cranberries, dried apricots, dried apples, dried peaches, dried bananas) 1 cup water

In the Kitchen

In a bowl combine all the dry ingredients and place in a plastic bag.

At Camp

Boil the water and add it to your oatmeal. How much water really depends on how you like your oatmeal. Let the oatmeal sit for a minute or two so the oats can absorb the water and soften up.

Makes 1 serving.

Designer Granola

4 cups oats 1 cup almond slivers and raw pumpkin seeds, shelled (combined) 1 cup brown sugar 1 tsp cinnamon ⅓ cup canola oil 1 cup dried fruit (e.g., raisins, dried cranberries, dried apples, or a mixture) ¼ cup orange juice ¼ cup milk, water or orange juice (optional)

In the Kitchen

Preheat oven to 350°F (180°C). In a large bowl, combine the oats, almonds, pumpkin seeds, brown sugar, cinnamon, oil, dried fruit, and orange juice. Spread mixture evenly on a cookie sheet and bake for 20 minutes or until golden.