OK, now you’re talkin’ Doug.
Remember, we get our enery from eating complex carbs. I can’t speak for what will work for you, but here is what’s usually in my pack in addition to a 1 liter MSR Ti pot and appropriate stove (either none for hot weather soak-and-wait-semi-edible foods, tealite cup or Mini Bull alcohol usually, or MSR white gas for winter).
If out in the winter, a hot breakfast suites me. I make either rolled oats I’ve food processed a bit for quick cooking or cream of rice (Rice-N-Shine is one brand), mix in some fruit (early in week I like fresh apple, pear, even banana; late in week I go with dried mango, apple, banana, apricots, prunes or freeze-dried strawberries), and round it out with a cup of hot mint tea (if I’m feeling decadent).
For three season grub, any dried fruit, nuts (love them pistachios!) and some dulse seaweed all washed down with an Emergen-C (carefully chosen as some are not veg friendly).
If I want to impress hiking partners, I will throw some stones in the bottom of my pot, cover with water, and boil-bake “cakes” in aluminum or paper muffin tins on top of the stones inside my pot. These I premix at home by placing spelt flour, flax meal, baking powder, arrowroot powder, cinnamon and raisins in a Ziploc. Just add water (or mint tea) and mix inside the bag, stick it in the tins and steam them up. Yum!
Depending on weather and my fuss tolerance level: veg stix, sprouts, Fantastic Foods instant hummus, peanut butter, homemade gorp, bagels with ‘fu-creamcheese, more fruit, nuts, dulse, and another Emergen-C. I also make what I call Glop, (equal parts peanut butter, agave nectar or maple syrup, and a whole grain flour, sometimes coconut, raisins, walnuts, or what-have-you). Eat it straight from the Ziploc; keeps a long time.
Personal favorite: Mac & Chreese (not a typo) by Road’s End Organics, put in a Ziploc with sun dried tomatoes and dried parsley. Could eat it everyday for a year!
Others: Mashed potatoes with an instant veg brown gravey and freeze-dried peas. Or fresh potatoes & sweet potatoes, carrots, cabbage, onion, celery, garlic, a veg boulion all chopped on site and made into soup – amazing if you have the time, patients, and fuel. Then there is pasta with pine nuts, olive oil, onion and garlic powders, spices, and fresh broccoli. Home-dried Chile, split pea or lentil soups. Sometimes I have resorted to ramen or rice noodle soup.
If I’m with another hiker, I may bring some parchment paper cut to size and make a “calzone” from home-mixed dough, powdered tomato sauce, spices, peas, carrots, onions, etc all baked in a pot wrapped in foil with a hole in the top to distribute the hot air as well as a crinkled and wrinkled disc of foil underneath to keep the bottom from burning. With careful tending, these are a treat for all the senses.
Any of these are accompanied by fresh assorted sprouts from home and grown en route. And don't forget the free fresh berries and green briar!
Usually home-make oatmeal or peanut butter cookies. Also, nuts, fruit, dulse.
Hope this is specific enough to be of help. Enjoy!