THE PLACE TO GO WHEN YOU CAN'T GO BACKPACKING

Author

Tanya Krezevska

Tanya Krezevska has 9 articles published.

3 Freezer Bag Cooking Meals for Backpacking

in Food by
freezer bag meals
freezer bag cooking
Freezer bag cooking is easy and can help you make great meals while on the trail.

 

Freezer bag cooking is a way to create and cook quick, simple, yet delicious, meals on the trail with no cleanup. It has become an extremely popular cooking style among ultra-lighters and just lazy hikers. The principle is very simple. All you need is to boil some water, pour the water into the zip lock freezer bag containing the dried ingredients, stir well and let sit for about 5-15 minutes or until fully rehydrated, then open and eat right out of the bag.

Although, I really do not normally enjoy eating from plastic bags, I found that on some trips, especially on those where you can experience the lack of water, this method of cooking with a freezer bag is quite functional. That’s why I decided to give it a try and have now adapted some of my favorite recipes for this type of trail cooking. Check out these delicious freezer bag cooking recipes!

 

NUTELLA AND HAZELNUT OATMEAL

Serves 1

You’ll need:
1/3 cup quick-cooking oats
2 tablespoons full cream milk powder
1 mini-pack (15g/0.5oz)  Nutella™ chocolate spread
1 tablespoon toasted hazelnuts, roughly chopped

At home:
Mix oats and milk powder in a medium-sized zip lock freezer bag.
Pack the remaining ingredients separately.

On the trail:
Bring 1/2 cup water to a boil.
Carefully pour hot water into the bag with the oat mixture.
Stir well, close the bag, and let stand for 1 minute.
Stir in the Nutella, sprinkle with hazelnuts and enjoy.

 

SWEET COCO COUSCOUS

Serves 1

You’ll need:
1/3 cup  instant couscous
2 tablespoons coconut milk powder
1 tablespoon unsweetened shredded coconut
1 tablespoon sliced almonds
1 tablespoon dried pineapple chunks, roughly chopped
1 teaspoon brown sugar, or to taste

At home:
Combine all the ingredients in a medium-sized zip lock bag.

On the trail:
Bring 1/2 cup water to a boil.
Carefully pour hot water into the bag with the couscous mixture.
Stir well, close the bag, and let stand for 5 minutes.
Fluff couscous with a spork and enjoy.

 

WASABI MASHED POTATOES WITH TUNA

Serves 1

You’ll need:
1/2 cup instant mashed potatoes
1 teaspoon dried seaweed (wakame, nori or kombu)
1/2 teaspoon wasabi powder
1 teaspoon soy sauce, or to taste
1 can/pouch (about 70g/2.47oz) tuna in water
1 teaspoon of sesame seeds (optional)

At home:
Mix instant mashed potatoes, seaweed and wasabi powder in a medium-sized zip lock freezer bag.
Put soy sauce in a small leak-proof bottle.
Pack the remaining ingredients separately.

On the trail:
Bring to a boil 2/3 cup of water in a pot.
Carefully pour hot water into the bag with dried ingredients. Mix well.
Stir in soy sauce and drained tuna chunks. Sprinkle with sesame seeds and enjoy.

 

Smoked Sausage Jambalaya Recipe

in Food by
Jambalaya_dark_hor_big

Smoked Sausage Jambalaya

Jambalaya is a classic one-pot Creole dish with a beautiful mix of strong flavors and great textures. It could be made with ham, chicken, shrimp or oysters, depending on what ingredients you have on-hand. This smoked sausage jambalaya recipe is quick and easy to do and makes a really tasty dinner on the trail.

 

What you’ll need:

1 tbsp olive oil
1 small shallot, diced
1 garlic clove, chopped
1 handful (about 50g/1.76oz) smoked sausages, sliced
1 tbsp tomato paste
1/2 tsp Cajun seasoning
3-4 pcs canned pimentos, drained and sliced
1/3 cup quick-cooking rice
Salt

Smoked Sausage Jambalaya

On the trail:

1. Heat the olive oil in a pot, add onions and garlic; cook until onions are soft.

Smoked Sausage Jambalaya

2. Add sausages, and sauté until browned.

Smoked Sausage Jambalaya

3. Stir in tomato paste, Cajun spice mixture and pimentos. Cook for another 1–2 minutes; then pour in rice and 2/3 cup water.

Smoked Sausage Jambalaya

4. Bring to a boil. Season to taste and simmer for 10 minutes – stirring occasionally – until rice is done and all liquid is absorbed.

Smoked Sausage Jambalaya

* Serves 1 * Easy * 20 min * Pot * 179g (6.31oz) * 569kcal *

Easy Trail Tiramisu

in Food by
Easy-Trail-Tiramisu_big-439x600

 

Trail Tiramisu

Tiramisu is one of my family’s beloved sweets, and I’ve always dreamed about having it in the backcountry, too. The original recipe requires fresh products and lots of preparation. So, I’ve adapted it so it can be just as tasty, but more suitable for cooking and eating outdoors. This super simple version of the classic Italian dessert lets you make this restaurant favorite even on the trail.

What you’ll need:

1 tbsp vanilla custard powder

3 tbsp full cream milk powder

1 tbsp sugar

1/2 tsp instant coffee

1 tbsp Amaretto liquor

6 pcs ladyfinger biscuits

1 tsp cacao powder

At home:

Combine vanilla custard powder, milk powder and sugar in a small resealable bag.

Pack instant coffee, biscuits, amaretto liquor and cacao powder separately.

On trail:

1. Bring 1/4 cup water to a boil. Mix hot water with instant coffee and set aside to cool.

2. Pour vanilla custard mixture into the pot and gradually add 3/4 cup cold water. Place pot over medium heat. Bring to a boil, stirring all the time. Reduce the heat to low and simmer for at least one minute until the custard thickens. Then immediately remove from heat and leave to cool. Stir in Amaretto liquor.

3. Pour half of the crushed biscuits into the mug. Drizzle with half of the coffee. Spread half of the custard over the ladyfingers. Repeat layers. To serve, dust with cocoa powder.

3 Hot Drinks for the Trail

in Community/Food by
IMG_2006s

Hot Drinks for the Trail

It’s so great to have something hot to drink when you’re out on the trail, especially on those cool days. Nothing beats the joy of sipping on a nice, warm drink while sitting, cozied up in a sleeping bag. Here are some comfy and delicious recipes to warm up your day or night in the wilderness.

 

PINA COLADA LATTE

Hot Drinks for the Trail

You’ll need:

2 tbsp coconut milk powder

1 tsp full cream milk powder

1/2 tsp cocoa powder

1 tsp instant coffee

Sugar to taste

At home:

Mix all the ingredients in a small plastic bag.

On trail:

Bring 1 cup of water to a boil.

Pour pina colada mixture into a mug.

Mix to a smooth paste with 2 tablespoons of hot water.

Add the rest of the water and whisk for 20 seconds.

Serves 1 – 5 min – 28g/0.990z – 133kCal

 

REALLY HOT CHOCOLATEHot Drinks for the Trail

You’ll need:

1 tsp cocoa powder

2 tsp sugar

1 tbsp grated dark chocolate

2 tbsp full cream milk powder

½ tsp corn flour

Pinch of salt

Small pinch of cayenne pepper

At home:

Mix all of the ingredients in a small plastic bag.

On trail:

Bring 1 cup of water to a boil.

Pour hot chocolate mixture into a mug.

Mix to a smooth paste with 2 tablespoons of hot water.

Add the rest of the water and whisk for 20 seconds.

Serves 1 – 5 min – 43g/1.520z – 190kCal

 

DRIED FRUIT COMPOTEHot Drinks for the Trail

You’ll need:

1/2 cup dried fruit mix (prunes, apricots, figs, peaches, etc.)

2 whole cloves

1 cinnamon stick

1 tsp sugar

At home:

Combine all the ingredients in a plastic bag.

On trail:

Bring 1 cup of water to a boil in a pot.

Pour in dried fruits, spices and sugar. Simmer while stirring for about 5 minutes.

Remove from heat and let stand, covered, 10 minutes.

Leave to cool before serving.

Serves 1 – 20 min – 89g/3.140z – 253kCal

 

Looking for more delicious camping recipes from Tanya? Check out her articles here.

Baking on the Trail: Chocolate Muffins

in Food by
muffiin4_cropped_fb

Baking on the Trail

Are you dreaming about enjoying warm, freshly baked bread or muffins with a cup of freshly brewed coffee on a cold morning in the backcountry? Just because you’re hiking, doesn’t mean you should forget about these treats. Here is a super simple and chocolaty muffin recipe that can be easily made on the trail with an Ultralight Outback Oven.

 

Chocolate Muffins:

You will need:
1 cup dry chocolate muffin mix
2 tbsp olive oil
6 silicone (or paper) muffin cups

At home:
Pack chocolate muffin mix into a plastic bag.
Put oil into a leak-proof bottle.

On the trail:

Baking on the Trail

1. Pour vegetable oil and 1/4 cup water into the dry baking mixture.
2. Close the bag and knead until smooth.

Baking on the Trail

3. Place muffins cups into a pan. Cut off a corner of the bag and squeeze batter into the muffin cups.

Baking on the Trail

4. Assemble your Outback Oven and bake for about 10-12 minutes.

Baking on the Trail

* Serves 2-3 *  Easy * 20min * Outback Oven * 115g (4.05oz) * 541kcal *

Want more trail recipes from Tanya? Check out 5 Lightweight Backpacking Dinner Recipes and Dehydrated Backpacking Meals: Pappardelle Bolognese.

5 Lightweight Backpacking Dinner Recipes

in Community/Food by
curried vegs_fb
Photo by Matt Matches Flickr.com
Photo by Matt Matches Flickr.com

Want to eat like a gourmet on the trail and not carry pounds of food on top of all of the equipment that you will need to stay comfortable ? Here are 5 lightweight backpacking dinner recipes that can help you to create lightweight, simple and delicious meals on your next backpacking trip. Almost all recipes can be made with one pot only, and the ingredient’s weight doesn’t exceed 4.5 ounces.

 

1) ORZO AL PESTO

You will need:5 Lightweight Backpacking Dinner

1 tbsp pine nuts, toasted

Salt

1/2 cup pasta orzo

1 tbsp pesto sauce

1 tbsp grated Parmesan cheese

At home:

Heat a non-stick frying pan over medium heat.

Add pine nuts and cook 3 minutes or until golden, stirring frequently.

Remove from heat and leave to cool.

Pack all the ingredients separately.

On trail:

Bring 2 cups water to a boil; add a pinch of salt.

Pour pasta into boiling water and cook, stirring occasionally, for 7–9 minutes.

Remove from heat and drain well. Blend in pesto sauce and nuts; sprinkle with Parmesan.

* Serves 1 * Easy * 15 min * Pot * 119g (4.20oz) * 446kcal * Vegetarian *

You will need:5 Lightweight Backpacking Dinner

2 tbsp full cream milk powder

1/2 tsp chicken bouillon powder

2 tbsp instant polenta

1 tbsp grated Parmesan cheese

1 tbsp ghee

1 small shallot, diced

3 slices smoked bacon or pancetta, diced

On trail:

Pour milk and bouilion powders into a pot. Add 1 cup water.

Place pot over medium heat and bring to a boil. Stream in the polenta, whisking continuously. Simmer for 5 minutes. Remove from heat and stir in Parmesan.

Melt the ghee in a frying pan; add onions and bacon. Cook together until onions are soft.

To serve, toss onions with bacon over polenta.

* Serves 1 * Easy * 20 min * Pot+Pan * 125g (4.41oz) * 521kcal *

 

3)  VEGETABLE YELLOW CURRY

You will need:5 Lightweight Backpacking Dinner

50g/1.8oz basmati rice

1 tsp yellow curry paste

1 cup frozen vegetable mix

2 tbsp coconut milk powder

 At home:

Cook the rice according to package instructions.

Drain and cool slightly.

Spread rice, vegetables and curry paste on separate dehydrator trays, covered with non-stick sheets or parchment paper.

Dry at 135F/57C  for 4-8 hours.

Put the dried meal into a zip-lock bag. Add coconut milk powder and seal.

On trail:

Pour vegetable curry mixture into the pot; add 1 cup water.

Place pot over medium heat and bring to a boil. Cook, stirring occasionally, for about 5 minutes.

Remove from heat, cover and let stand another 5-10 minutes to rehydrate meal completely.

* Serves 1 *  85g/30z *400kCal * Vegan*

4) SOBA AND VEGETABLE STIR FRY

You will need:5 Lightweight Backpacking Dinner

1 tbsp dehydrated red peppers

1 tbsp dehydrated mushrooms

1 tbsp dehydrated pak choi leaves (chinese cabbage)

1 bunch (about 60gr) soba noodles

1 tsp chili sauce

1 tsp light soya sauce

1 tsp fish sauce

At home:

Combine dehydrated vegetables and mushrooms in a zip-lock bag.

Mix all sauces in a leak-proof container.

Pack soba noodles separately.

On trail:

Fold dried vegetable and mushroom mixture into the pot; add 1 cup water.

Place pan over medium heat, and bring to a boil.

Cook about 5 minutes, stirring.

Add soba noodles and cook together for another 5 minutes until ready.

Remove from heat; drain off the excess water.

Pour sauce into the pot, give a good stir and serve.

* Serves 1 * Easy * 15min * Pot * 104g (3.67oz) * 288kcal *

You will need:5 Lightweight Backpacking Dinner

1/3 cup dehydrated basmati rice

2 tbsp dehydrated shrimp

2 tbsp dehydrated canned pineapples

1 tbsp dehydrated yellow curry paste

2 tbsp coconut milk powder

At home:

Mix  all the ingredients in a zip-lock bag.

On trail:

Pour dry honolulu curry mixture into the pot;  add 1 cup water and stir well.

Place pot over medium heat and bring to a boil.

Cook, stirring occasionally, for about 10 minutes.

Remove from heat, cover, and let stand another 5 minutes to rehydrate meal completely.

* Serves 1 * Easy * 15min * Pot * 100g (3.53oz) * 607kcal *

Dehydrated Backpacking Meals: Pappardelle Bolognese

in Food by
Screen Shot 2015-02-26 at 2.44.40 PM
Dehydrated Backpacking Meals
Photo by Matt Matches Flickr.com

There are ample benefits associated with homemade dehydrated backpacking meals.

First, they’re lightweight and easy to carry.

Second, they’re free from artificial colors and preservatives and contain less salt compared with ready-to-use meals found in grocery stores.

And finally, when you make dehydrated backpacking meals at home, they tastes like home.

People who have never worked with dehydrated food before are skeptical or afraid to do it themselves when, in reality, it’s a simple process that is inexpensive and can be done at home. Follow this step-by-step recipe to create quick, delicious and nutritious meal on your next trip.

 

 

 

 

PAPPARDELLE BOLOGNESE


You will need:Dehydrated Backpacking Meals

100g/3.50z pappardelle pasta

1 tsp olive oil

1/2 red onion, finely chopped

1/2 carrot, diced

1/2 celery stalk, diced

100g/3.5oz lean minced beef

1 cup diced tomatoes

1/2 cup vegetable stock

Salt

Sugar

1 tsp Italian herb seasoning

1 tbsp grated parmesan cheese

 

At home:

1. COOK the pasta in salted boiling water according to package instructions. Rinse the pasta with cold water to stop cooking process; drain and set aside.

Dehydrated Backpacking Meals

2. HEAT the olive oil in a saucepan. Add onions, carrots and celery stalk. Cook until softened. Add the minced beef and cook, stirring, until fully brown. Transfer to a colander; drain.

3. RETURN the meat to the saucepan. Add the diced tomatoes, vegetable stock, salt, sugar and seasoning and stir to mix. Bring to a boil; then reduce heat to low. Put a lid on and leave to cook for 20 minutes, until sauce is well reduced. Remove from the heat and cool thoroughly.

4. SPREAD pasta and sauce on separate dehydrator trays. Dehydrate at 57C/134F for 2-4 hours until pasta is dried; then turn heat up to 63C/145F and dry sauce  for another 6-8 hours until hard and brittle.

5. PUT dried meal into a zip-lock bag. Pack parmesan cheese separately.

 

On the trail:

1. POUR pasta bolognese mixture into the pot; add 1 cup water and stir well. Place pot over medium heat, and bring to a boil.

Dehydrated Backpacking Meals

2. COOK, stirring occasionally, for about 5 minutes.

3. REMOVE from heat, cover and let stand another 5 minutes to rehydrate meal completely.

4. SERVE sprinkled with grated Parmesan cheese.

Serves 1 – 130g/4.50oz- 674kCal

Want to see more recipes from Tanya? Check out Customize Your Backpacking Breakfast and Winter Hiking Foods.

Customize Your Backpacking Breakfast

in Food by
sweet-corn-quesadilla-206x300
Backpacking Breakfast
Photo by the Bureau of Land Management Oregon/Washington Flickr.com

Breakfast is the most important meal of the day. Why? Because it sets your organ systems running and generates the energy in the body necessary to fuel you for the rest of the day. Making yourself a tasty and hearty backpacking breakfast in the morning will mean that you’ll experience greater strength and will be able to make the best use of your energy and stamina during your hike.

Don’t skip breakfast even if you’re not hungry or you have to hurry up to leave camp. Waking up and heading out on an empty stomach can turn your dream hike into a dreadful affair. Instead, customize your backpacking breakfast recipes based on the activities you have planned for the day ahead. It will help you increase your efficiency and enjoy your hike to the fullest.

• If you’re planning on mountain climbing, you can choose lightweight, ready-to-use foods such as energy bars and hot chocolate.

• If you have a moderate trek lined up for the day, you can gorge on fruity-nutty oatmeal, granola or scrambled eggs.

• If you’re having a lazy day at base camp, you can happily go for an omelet, a quesadilla, pancakes or even muffins.

These backpacking recipes will help you prepare yummy and high-energy breakfast all in just a few minutes.

 

GRANOLA WITH CINNAMON AND CHIA SEEDS

You will need:backpacking breakfast

Parchment paper

2 cups rolled oats

1 tsp ground cinnamon

2 tbsp honey

2 tbsp canola oil

2 tbsp chia seeds

1 cup dried apples, chopped

8 tbsp full cream milk powder

 At home:

Preheat oven to 160C/320F.

Line a baking sheet with parchment paper.

Combine oats, cinnamon, honey and oil in a bowl; stir until thoroughly coated.

Place granola mixture on a baking sheet; roast for 30-40 minutes or until golden brown.

Remove from the oven and leave to cool.

Toss dried apples and chia seeds into granola.

Mix well and divide into 4 equal portions.

Add 2 tablespoons of powdered milk to each portion and pack them into plastic, zip-top bags.

On trail:

Bring 1/2 cup water to a boil. Pour hot water into granola; stir to combine.

Serves 4 – Easy – 5 min – 435kcal

 

QUINOA HOT CEREAL

You will need:

3 tbsp dehydrated cooked quinoa

3 tbsp whole milk powder

1 tbsp your favorite chocolate muesli

1 tbsp dehydrated banana chips, crushed

At home:

Mix dehydrated quinoa and milk powder in a plastic, zip-top bag.

Pack muesli and banana chips separately.

On trail:

Pour quinoa and milk mixture into the pot; add 1 cup water.

Place pot over medium heat and bring to a boil.

Cook about 5 minutes, stirring. Remove from heat.

To serve, toss quinoa with chocolate muesli and banana chips.

Serves 1 – Easy – 10 min – 373kcal

 

PEPPERONI AND CHEESE QUESADILLA

You will need:backpacking breakfast

2 tbsp tomato sauce

1 tsp olive oil

1 medium-size wheat flour tortilla

1 handful (about 50g/1.76oz) grated cheddar cheese

6–8 slices shelf-stable pepperoni

On trail:

Heat the olive oil in a frying pan.

Put tortilla in and reduce heat to medium.

Fry on one side, then turn and smear with tomato sauce. Sprinkle with cheese.

Cook until cheese is melted, then top with pepperoni.

Fold tortilla in half, remove from pan, and cut into wedges.

Serves 1 – Easy – 10 min – 545kcal

 

SAVORY MUFFINS WITH BACON AND SUN-DRIED TOMATOES

backpacking breakfast

You will need:

1 cup dry muffin mix

6 pcs sun-dried tomatoes, chopped

¼ tsp oregano

¼ tsp marjoram

1 tbsp vegetable oil

3 slices shelf-stable bacon or ham

Salt

Pepper

6 silicon or paper muffin cups

At home:

Mix all dry ingredients in a plastic, zip-top bag.

Pack the bacon separately.

Put oil into a leak-proof bottle.

On trail:

Pour vegetable oil and 1/4 cup water into the bag with dry baking mixture.

Add diced bacon. Season to taste with salt and pepper.

Close the bag and knead until smooth.

Cut off a corner of the bag and squeeze batter into the muffin cups.

Bake in a backpacking dutch oven for 12-15 minutes.

Serves 3 – Easy – 20 min – 292kcal

For more backpacking recipes from Tanya, check out Winter Hiking Foods.

Winter Hiking Foods

in Food by
Screen Shot 2015-01-22 at 2.46.25 PM
Winter Hiking Foods
Photo by Loren Sztajer Flickr.com

Hiking and backpacking can be a great way to stay active and fit year-round, but you have to take extra precautions when hiking during the winter. Knowing the right types of winter hiking food is the key to having the nourishment you need to power through. On cold days out you have to choose meals that are both satisfying and designed to make trail cooking simple.

For breakfast you need energy to give you the strength to keep going for the whole day, and the best foods to pack include oatmeal and granolas. For lunch you can choose snacks or fast meals that you can eat quickly. Dinner hiking foods should be more filling and hot, to give your body exactly what it requires.

This super-easy and yummy trail chili has to be one of the best dishes to serve on a winter backpacking trip.

 

TRAIL CHILIWinter Hiking Foods

You will need:

1 tsp olive oil

1 small onion, chopped

1 clove garlic, minced

1 cup lean beef, minced

1 sweet red pepper, chopped

1/3 cup canned kidney beans, drained

1/3 cup canned sweet corn, drained

1 tbsp chili con carne spice mixture (Santa Maria)

1 cup canned diced tomatoes

Salt

Sugar

 

At home:

Heat the olive oil in a large saucepan.

Add onions and garlic, cook until soft and golden.

Add the ground beef and cook until fully brown. Transfer in a colander. Drain.

Return the meat to the saucepan.

Tip in red pepper, beans, sweet corn and chili con carne spice mix.

Continue to cook for about 5 minutes, stirring occasionally.

Pour the diced tomatoes together with juice into a saucepan. Season to taste with salt and sugar.

Turn down the heat. Put a lid on, and leave to cook for 10 minutes.

Remove from the heat and cool thoroughly.

Spread chili on dehydrator trays covered with non-stick sheets or parchment paper.

Dehydrate at 63C/145F for 8-10 hours until brittle.

Pack the dried meal into a zip-lock bag.

 

On trail:

Pour dry chili mixture into the pot; add 1 cup  water and stir well.

Place pot over medium heat and bring to a boil.

Cook, stirring occasionally, for about 5 minutes.

Remove from heat, cover and let stand another 5-10 minutes to rehydrate completely.

 

* Serves 1 * Easy * 20min * One Pot * 150g (5.29oz) * 568kcal *

 

Hot and spicy chicken tikka masala is another ideal food for winter hiking.

CHICKEN TIKKA MASALAWinter Hiking Foods

You will need:

1 tbsp olive oil

1 onion, chopped

1 clove garlic, minced

1 tsp minced fresh ginger

1 tsp garam masala spice mix

1/2 tsp ground cumin

1/2 tsp turmeric

1/8 tsp chili powder

1 cup canned diced tomatoes

Salt

Sugar

1/4 cup dehydrated chicken pieces

1/4 cup dehydrated cooked basmati rice

2 tbsp whole milk powder (Nestle Nido)

 

At home:

Heat the olive oil in a large saucepan over medium heat.

Add chopped onions, cook until golden-brown.

Stir in garlic and ginger, cook for couple of minutes. Add some water if the mixture starting to burn.

Add all the spices and heat for another minute together to release the aroma.

Pour in diced tomatoes and bring to a boil.

Season to taste with salt and sugar.

Reduce heat to low, cover and simmer about 10 minutes.

Remove from heat and cool slightly.

Purée the sauce using hand blender or food processor.

Spread the tikka masala mixture on dehydrator tray covered with non-stick sheet or parchment paper. Dehydrate at 52C/125F for 8-10 hours until brittle.

Grind the sauce bark into a powder.

Whiz dehydrated chicken in a coffee grinder.

Mix all the ingredients in a zip-lock bag.

 

On trail:

Pour dry chicken tikka masala mixture into the pot; add 1 cup water and stir well. Place pot over medium heat and bring to a boil.

Cook, stirring occasionally, for about 5 minutes.

Remove from heat, cover and let stand another 5 minutes to rehydrate meal completely.

 

* Serves 2 * Easy * 20min * One Pot * 140g (4.94oz) * 887kcal *

Go to Top