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BPL Forum-Created Paleo Cookbook
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Jason McSpadden
(JBMcSr1) - M

Locale: Rocky Mountains
Eggs and Backpacking on 05/19/2012 16:49:13 MDT Print View

If you are careful--real eggs in their shells keep wonderfully well. Do a little research. Eggs in their shells have been sold and traded without refrigeration for generations if not longer. Some say that it is best to start with fresh eggs, and then wipe the shells with vegetable oil, others say wax, but many others say don't use anything. Because the permeability of the shell is important. Depending on how long the trip is--I find eggs a great menu item. I wouldn't hesitate to use them for a long weekend trip. I would try to keep them cool as I could but I wouldn't be militant about it.

Piper S.
(sbhikes) - F

Locale: Santa Barbara (Name: Diane)
Re: Eggs and Backpacking on 05/20/2012 18:38:10 MDT Print View

A reader-created cookbook sounds like a lot of work. I'm going backpacking on Thursday. I'll take some pictures of my paleo meals as I cook/prepare/eat them. This will be a fun project for a solo hike that could get lonely.

Shannon Woody
(swoodyut) - F - MLife

Locale: The Front Range
Low-carb dehydrator recipes on 05/20/2012 20:42:29 MDT Print View

Did some googling using my subject line - came up with a few interesting ideas. One in particular - dehydrate thinly sliced pepperoni/salami/what have you until it's crisp. Use like a cracker.

I have found a few dip recipes that *may* dehydrate well (zucchini 'hummus' for one). Might play around with a few meat chip / veggie dip recipes, could be yummy for snackage.

September Mihaly
(clovis1eoj) - F

Locale: Durham, NC
Re: BPL Forum-Created Paleo Backpacking Cookbook on 05/23/2012 09:58:20 MDT Print View

Not sure it you are still working on this, but we would love to help and are looking forward to the finished product! We take a 1-2 week backpacking trip every year, and all of our food must be gluten-free and we try to stick with paleo. This year, we are taking 2 weeks to hike from Clingman's Dome in TN to Asheville, NC on the Mountains to Sea Trail. We have recipes for everything - some we have made before, and some we have not. Here is what our food is looking like for this trip:

Breakfast: Larabar, homemade beef sausage patty jerky (trying this recipe out this weekend), coffee

Lunch (all day): trail mix (my favorite is mango, almond, cumin, chili, oil, salt), beef jerky, salmon jerky, might do pemmican again, coconut macaroons, dehydrated apples and almond butter, dark chocolate, sweet potato chips, as much fresh fruit and vegetables as we want to carry out of re-supply

Dinners: spaghetti, beef stew, pad thai, lasagna, beef stroganoff

Drink: water, hot lemon water (water with dry mix of stevia, true lemon, pinch cayenne).

Nicholas Meadors

Locale: Teh Front Range
Re: Re: BPL Forum-Created Paleo Backpacking Cookbook on 05/23/2012 13:55:40 MDT Print View

Does anyone use the "Let's do Organic Creamed Coconut"? It says refrigerate after opening on the box, but I've eaten it at room temp over the course of a few days.

My question is whether or not it will go rancid while eating a spoonful a day for one full week?

Diane Pinkers
(dipink) - MLife

Locale: Western Washington
Paleo recipes for breakfast and dinner on 07/25/2012 23:47:39 MDT Print View

Ok, I've had a chance to try these a couple of times now and to decide that I like them. To start with, I refer you to for instructions on how to make pumpkin bark and sweet potato bark. I actually used butternut squash that I brushed with olive oil, salt and pepper, roasted in the oven at 375 F for 45 min, then mashed.

For sweet potatoes, if you don't want to dehydrate your own, Emergency Essentials has dehydrated sweet potatoe chunks. For breakfast, I recommend whirling them in a food processor to make gravel--they will rehydrate faster.

I get my dehydrated veggies from

Sweet Potato Pie or Pumpkin Pie
1/2 cup dried sweet potato chunks, whirled to gravel consistency, or homemade dehydrated pumpkin bark.
1 T Maple syrup granules (if not in with bark)
1 T chopped toasted pecans
1 T dried raisins, apples, cherries--your choice
1/2 T hemp hearts
1/2 T coconut flakes, unsweetened
bacon pieces or bits
1/4 teaspoon pumpkin pie spice

Add 3/4 c boiling water to quart zip-loc bag and place in cozy 10 minutes.

I like the consistency of the sweet potatoes better, the pumpkin pie is a rather thick paste consistency. I thought the above might need a fat source, like coconut oil or ghee, but it seemed fine without it--I think the pecans and hemp hearts, plus the bacon, provide enough fat.

I love spaghetti, but since going paleo, noodles are out. It's really the tomato sauce (well, ok, the Parmesan cheese too) that gets my taste buds going, so I created the recipe below to have something to pour sauce over.

Italian Chicken and Squash
1/2 c butternut squash bark
1/2 c of dehydrated veggies--broccoli, asparagus, zucchini, spinach, carrots, tomatoes, black olives, mushrooms, onion, mix and match to your desire.
1/4-1/2 c freeze-dried chicken
1/2 c home-dehydrated tomato sauce, dried as a leather--I found directions for this in Sara's book Freezer Bag Cooking
1/4 t Italian Seasoning

Add 1 1/4 c boiling water and cozy for 10 minutes. If you are Primal rather than Paleo add 1 T Parmesan cheese. Paleo people might like some olive oil in this for added calories/fat at the end of the day.

Thai Chicken Satay
1/2 c butternut squash bark
1/2 c dehydrated veggies
1/4-1/2 c freeze-dried chicken
1/4 c cashews, raw or roasted

Place above ingredients in a quart zip-loc bag

2 T almond or cashew butter
2 T Let's Do Organic Creamed Coconut--easier to work with at room temperature at least, or warmed slightly
2 T coconut aminos
1/2 packet True Lime, or 1/2 T red wine vinegar
1/8 Teaspoon coriander powder
1/2 T coconut sugar
a drizzle of sesame oil
crushed red pepper to taste

Mix the above sauce ingredients. Makes a very thick paste. In camp, add 1 1/4 c boiling water to the quart ziploc with the chicken and veggies, dump sauce in, moosh around and put in cozy 10 minutes.

I freely admit the above sauce is pain to transport, but the result is worth it! I tried it the first time in a snack-sized ziploc, left way too much of the sauce behind. I'm trying it in a small 1/4 ziploc container this time, but I hate having hard sided food containers along--they create packing difficulties. I'm thinking the way to go might be to make single use packets with my Food Saver. That way the bag is just the right size, and should be easier to squish all the sauce out of the bag.

That's all I've come up with so far. Hopefully as the hiking season really takes off, people are experimenting and can post other ideas on this thread.

Eddy Walker

Locale: southeast
Re: Paleo recipes for breakfast and dinner on 07/26/2012 07:45:19 MDT Print View

Diane said" I love spaghetti, but since going paleo, noodles are out."

have you thought about using spaghetti squash. You can really kick it up by using all types of spices/herbs or mixing it with homemade sauce

Edited by Ewker on 07/26/2012 07:46:00 MDT.

Diane Pinkers
(dipink) - MLife

Locale: Western Washington
spaghetti squash on 07/26/2012 16:24:19 MDT Print View

Oh, sure, that's what I do at home--in fact, my boyfriend says he prefers the spaghetti squash to the gluten-free noodles I was eating before I started Paleo.
I just wasn't sure that they would dehydrate, then rehydrate well without turning to mush. I've heard about turning zucchini into julienne "noodles" too. Those might fare better, I don't know. The butternut squash is already mooshed, so no worries about texture issues.

Shannon Woody
(swoodyut) - F - MLife

Locale: The Front Range
Paleo Backpacking Recipes on 04/18/2013 13:55:21 MDT Print View

Just reviving this thread. Anyone have anything new to add? I just got a spiralizer and am going to try dehydrating zuchinni 'noodles,' which I have found that I LOVE.

Kimberly Wersal
(kwersal) - MLife

Locale: Western Colorado
Re: Paleo Backpacking Recipes on 04/18/2013 21:17:56 MDT Print View

Good luck with the zucchini noodles! I tried it last year and ended up with tiny shrivelled strands that only partially rehydrated. Maybe I dried them TOO well. Report back!

Andrew F
(andrew.f) - F

Locale: San Francisco Bay Area
Paleo backpacking recipes on 04/21/2013 00:41:10 MDT Print View

Excited to find other paleo backpackers out there! I feel like my last "frontier" for figuring out paleo has been backpacking food. I don't like a lot of dried foods I've bought online. But I got a dehydrator a few years and have had success in making my own stuff. Foods that have worked for me:
- spaghetti squash - poke a few holes in it, put in the oven until soft, cool, open, clean out insides, spread out into mostly one layer and dehydrate. I rehydrated it with hot water in a freezer bag (usually mixed with other stuff)
- marinara sauce - I like trader Joel's jarred stuff, blend if too chunky, dehydrated, tear into strips. Again, rehydrate in freezer bag with hot water.
- chicken - Trader joe's canned chicken dehydrates well. I've read that canned chicken is good for dehydrating because it's pressure cooked in the canning process and therefore rehydrates better. TJ's has some that's just chicken and water. Just flake it out well with your fingers onto the dehydrator trays. Rehydrate with hot water in freezer bag.
- mashed sweet potatoes - Steam sweet potatoes, purée, dehydrate until leather and tear into strips. Rehydrate in freezer bag with hot water (helps to knead while rehydrating)
- butternut squash soup - steamed b.nut squash with apples and onions, purée, dehydrate.
- tuna - flake canned tuna out onto dehydrator trays. Again, really "fluffing" the tuna before it dries makes it rehydrated with out any crunchy bits.

Been trying to figure out some more veggies. Tried pure carrot "bark" but it was a little too intense. Thinking about trying it with half apple sauce. Want something to snack on without having to boil water. Dried zucchini chips are almost palatable, but a little dry. Thinking of drying eggs too. Wish something like a sliced hard boiled egg would dry into a "chip", hah.

- Ellen (Andrew F's wife)

spelt with a t
(spelt) - F

Locale: SW/C PA
Re: Paleo snacks on 04/21/2013 09:16:46 MDT Print View

How about plantain chips? I don't do paleo but a quick google shows plantains are acceptable in some contexts.

Kim chi
(kimchi) - F

Locale: Gatineau Park, Chelsea, Quebec
Plantain chips on 04/21/2013 09:24:55 MDT Print View

I often buy plantain chips... high calories/oz and great when I want a salty snack. I only buy the ones fried in "palm olein"; if they list a non-palm oil (like vegetable or canola oil) then I don't buy them.

Kevin Holt
(bleachpuppy) - MLife
Wikia cookbook? on 07/21/2013 11:20:48 MDT Print View

Is this idea still alive? While I love the idea of a reader-created cookbook, having a "final" version seems impractical. It would be nice to allow new submissions over time, and as people field-test a recipe, there might be tweaks. And of course, as new techniques or new products come out, it'd be nice to keep the cookbook up-to-date. So... what about a wiki cookbook?
I was poking around for wiki-based cookbooks and found this article: (

What would you all think about starting a group on Wikia?
Actually, it seems like there's sort of 4 distinct groups of backpacking recipes out there:
1. Backpacking recipes
2. Ultralight backpacking recipes
3. Paleo backpacking recipes
4. Ultralight paleo backpacking recipes
I'd say most people on BPL are interested in #2 or #4, and this thread is about #4. But when I google around sites other than BPL, I find a lot of paleo backpacking recipes for what I'd call category 3 (things like a bag full of fresh carrots and celery are not ultralight). Is there already agreed-upon objective criteria for ultralight meals? Say, at least 100 calories per carried ounce?
Anyway, I'm tempted to say let's make an ultralight paleo backpacker recipe group on wikia, but probably there are people out there interested in all 4 categories. So maybe it's better to just make a generic backpacking recipes group, and let recipes within that be tagged as ultralight and/or paleo, so that the actual ultralight paleo category doesn't get polluted. Building in a decent tagging system from the get-go could also nicely support other interest groups (vegetarian, gluten-free, winter, summer, cook, no-cook, etc).

Donna Chester
(leadfoot) - M

Locale: Middle Virginia
Re: Paleo backpacking recipes on 07/27/2013 06:21:19 MDT Print View

I am in the process of going on the Paleo diet because my carb intake is pretty unhealthy. I will be going on a backpacking trip soon and I'm not ready to go full transition before this. So I am making beef jerky to keep my protein up and lower the carbs while I'm in the back country. Here is my recipe that works just fine.

-London broil from grass fed, grass finished beef cut thin into jerky strips
-cocoanut amino sauce

place ingredients in a plastic ziploc bag or a covered bowl and let the ingredients just sit for several hours or longer in the refrigerator. Dry in the oven or on your dehydrator until done. You don't want it crispy or too soft.