Feed on

For the recent back country hut trip the fiancé and I went on we had to bring all of our own food (lunches and snacks) for 3 days, and dinner for 6 people one night. The other couples were in charge of breakfast and dinner the second night. With the 5.8 mile skin in/out with 2,300 feet of elevation gain I knew I was going to be hungry, and the last thing I wanted was to be without food to keep my energy going.

For snacks I packed:

  • A couple packages of peeled snacks including much-ado-about-mango and the farmer’s market trio
  • nuun electrolyte tablets
  • Justin’s nut butter packets
  • Zing bar flavors almond blueberry (2) and cashew cranberry orange (1)
  • Tazo refresh tea
  • Lipton black tea
  • StarKist Albacore tuna, in case of a “I Need Protein” emergency
  • Emergen-C
  • Granny smith apples for the fiancé and I to share (4)
  • Naked coconut water
  • A medium-large roasted sweet potato
  • Peanut-free trail mix from the bulk section at Whole Foods
  • Grain-free almond crumb muffins (2)


For lunches we packed some summer sausage, smoked gouda cheese, and tortillas and for dinner for everyone we brought Chicken Fajitas for a crowd!


The morning we left I brought my breakfast with me to eat in the car. The night before, I mixed up some Fage 2% Greek yogurt with crumbled paleo bread, 1 tablespoon chia seeds, a dash of powdered ginger and vanilla extract, and topped it with frozen cherries and cocoa nibs. I made sure to add extra protein for staying power, since I was going to be eating breakfast at least 3 hours before we began trekking.


Upon reaching the trailhead about 4 hours after breakfast, I snacked on some hummus and baby carrots and had Naked juice coconut water to help with hydration.

On the 4.5 hour trek in I consumed a turkey wrap (made with 3 slices of turkey, 1 slice of cheese, hummus, and mustard on a brown rice tortilla), more baby carrots, a Zing almond blueberry bar, 1/4 of my roasted sweet potato, and drank lots of water.


Upon reaching the hut I sat down with the remainder of my roasted sweet potato and dashed a little bit of salt on top. Then I poured myself a glass of wine Smile. Thanks to the boys for carrying two of these guys in—one Malbec and one Cabernet Sauvignon! And, yes, we did finish both by the end of our two night stay.


For dinner that night we cooked our chicken fajitas. Check out the recipe on girl bike love!


For breakfast the next morning another couple within the group was in charge of bringing and making everything. She brought some eggs for scrambling.


Along with a pre-made sweet potato hash with shredded sweet potato, onions, and Applegate Farms chicken sausage.


She also brought some chipotle sauce to top it all off with! Deliciously filling and mighty fancy for a hut trip breakfast, I must say! I also had a grain-free blueberry almond crumb muffin because I was huuuuuungry from the trek in the previous day.


For lunch that day I ended up having leftover chicken fajitas and re-fried beans wrapped in a brown rice tortilla instead of summer sausage and cheese, and a green apple for dessert. I had a nice relaxing day sitting around the hut, reading, stretching, conversing with friends, and playing games. Once my afternoon hunger bug hit I had some trail mix, a few slices of summer sausage, and a half a glass of wine. The wine sent me (and the rest of the crew) straight for an afternoon nap! An hour and a half later we all woke up and began playing more games (catch phrase, banana grams, and mad gab) and sipping boxed wine while we waited for dinner time. I had an Emergen-C alongside my glass of wine to help with my wine/altitude headache. It certainly did the trick.

The third couple on the trip was in charge of dinner on the second night and they brought Chicken Enchilada Soup! Before the trip she prepped the soup without adding the stock to keep the weight down for the trek in. Upon re-heating it, she added a bouillon cube and some melted snow.


Served with parmesan crisps from Whole Foods and Mexican cheese.


There was a lot of “mmmm”-ing and “wooowww”-ing at the table while eating this soup, as it was delicious! AND she was nice enough to share the recipe!

Chicken Enchilada Soup (Serves 6 hungry athletes) Adapted from this recipe

  • 1 whole cooked rotisserie chicken (dice or shred meat)
  • 1-14 ounce can HATCH Red enchilada sauce (gluten free)
  • 1-14 ounce can diced tomatoes, drained
  • 1-14 ounce can corn (or 1 package frozen), drained
  • 1-14 ounce can black beans, drained
  • 1-4 ounce can HATCH green chile peppers, chopped
  • 1 medium onion, chopped
  • 1 cup mix of red and green bell peppers, chopped
  • 1 tablespoon fresh cilantro, chopped
  • 4 cups chicken broth (Used bullion and melted snow for easier transport)
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 1 TINY dash of red pepper flakes (adds heat)
  • Dash of salt and black pepper, to taste
  1. Heat a small amount of olive oil in a large pot, add peppers, onions, garlic, cumin, and chili powder and sauté until lightly browned. Add the diced chicken meat, all the canned items, and salt and pepper to the pot. Simmer on low until heated through. Stir in cilantro towards the end. Let cool, place in quart sized bags for easy transport up the snowshoeing trail to the hut. Once you’ve recovered from the hike in, place soup contents in a pot with 4 cups of water, add bouillon and reheat. Add corn bread, corn tortillas, or Parmesan cheese crisps on the side for further tastiness!

I will definitely be making this one at home. Super easy, flavorful, and freezable.

The next morning, before skiing out, we had more scrambled eggs, sweet potato hash, and chipotle sauce—this time over instant grits.


On the ski out I snacked on a grain-free blueberry crumb muffin to tie me over until we got to the car at the trailhead. Upon getting to the car, packing up, and getting on the road I had the last green apple and pulled out another brown rice tortilla and more leftover chicken fajitas and re-fried beans for lunch.

Once we got home, I went straight for a refreshing glass of 2% milk as we unpacked and got ready for dinner. Gluten free pizza with spinach and tomatoes for me:


And gluten-full, extra-large pizza for him:


All in all, I didn’t end up eating the peeled snacks, tuna, nut butter, and two of my three Zing bars, but I am glad I brought them just in case.

What are some snack items you bring on hiking or skiing trips?