Iceland: Laugavegur Trail Preparation - Food & Recipes

Backpacking, Camping, Real Food Recipes 2 comments

Iceland: Laugavegur Trail Preparation – Food & Recipes

July 27, 2015

We are planning on doing the Laugavegur trail in 5 days, requiring careful food planning. Since food in Iceland is expensive, I have prepared as much as I could in advance to bring with us to the trail head.

My other goal in food prep was to find a healthier, more cost effective option to the typical backpacking meals found on the shelves of outdoor stores, such as Mountain House or Backpackers Pantry. I wanted to use the same approach of hydrated and freeze dried ingredients, but make my own recipes.

Iceland: Laugavegur Trail Preparation – Food & Recipes

Cooking Gear

The cooking stove that we will be taking is the Jet Boil MiniMo. The larger pot size and simmer control allows for a broader range of recipes. I am bringing the pot adapter and frying pan to Iceland, but not on the trail itself.
The other kitchen items include; Jetset Utensil Kit, To-Go Ware RePEaT Bamboo Utensil Set, collapsible Sea To Summit X bowl and TOAKS LIGHT Titanium cup.

Recipe Overview

I have crafted these recipes on my own and have tested them in the kitchen, adjusting ingredients as necessary. I have used Harmony House for the dehydrated vegetables and Honeyville for the Freeze-dried meats. I printed off labels with the ingredients listed, cooking direction and packing date. Everything is placed into a plastic bag and vacuum-sealed.

Menu Overview

Day 1:
Breakfast: Apple Cinnamon Oatmeal
Lunch: Peanut Butter & Banana Wraps
Dinner: Beef Stew and Emergency Rice

Day 2:
Breakfast: Southwest Grits
Lunch: Ford Wraps
Dinner: Mountain Chili and Emergency Rice

Day 3:
Breakfast: Fruit and Nut Oatmeal
Lunch: Cheese and Sausage
Dinner: Chicken mushroom soup and Emergency Rice

Day 4:
Breakfast: Southwest Grits
Lunch: Cheese and Sausage
Dinner: Beef Stew and Emergency Rice

Day 5:
Breakfast: Apple Cinnamon Oatmeal
Lunch: Cheese and Sausage

Recipes:

Beef Stew
-2 TBS dried potato cubes
-2 TBS dried carrots
-2 TBS dried onions
-1 TBS dried cabbage
-1 TBS dried celery
-1 cup freeze dried beef
-1 beef bullion cube
-1 bay leaf
-2 TBS Instant mashed potatoes
-1/2 TBS garlic powder
-Salt and pepper

Fill pot with 2 ½ cups of water. Add everything and soak for 5 minutes. Slowly bring to boil. Simmer for 10 minutes. Cover and let sit for 5 minutes.

Mountain Chili
-1 TBS dried Cut Green Beans
-2 TBS dried tomatoes
-1 TBS dried onions
-1 TBS dried bell pepper
-1 cup freeze dried ground beef
– ¼ cup dried red beans
-¼ cup dried black beans
-1/2 TBS garlic powder
-1/2 TBS cumin powder
-1 TBS chili powder
-1 dash of salt

Fill pot with 2 ½ cups of water. Add everything and soak for 5 minutes. Slowly bring to boil. Simmer for 10 minutes. Cover and let sit for 5 minutes.

Creamy Chicken Mushroom Soup
-3 TBS instant mashed potatoes
-2 TBS milk powder
-2 TBS dried mushrooms
-2 TBS dried sweet corn
-1 TBS dried onions
-2 TBS dried lentils
-1 cup freeze dried chicken
-1 TBS dried thyme
-1 bay leaf
-1 dash of salt and pepper

Soak mushrooms for 10 minutes. Strain and fill pot with 2 ½ cups of water. Add everything and soak for 5 minutes. Slowly bring to boil. Simmer for 10 minutes. Cover and let sit for 5 minutes.

Emergency rice
-1 cup instant rice
-1/2 cup freeze dried beef or Chicken
-2 TBS dried peas or carrots
-¼ cup dried black beans
-2 TBS milk powder
-2 TBS dried Tomato
-1 pinch of salt and pepper

Fill pot with 2 ½ cups of water. Add everything and soak for 5 minutes. Slowly bring to boil. Simmer for 10 minute. Let sit for 5 minutes.

Despite having tested these recipes at home (using the cooking gear that we will be using on the trip) the actual success or failure of the meals will be revealed on the trail. I will do a follow up post after our trip and discuss how well these recipes actually performed.

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