In the backcountry when the ultimate goal is to reach the next campsite, we don’t always have the luxury or the time to focus on our food. We settle for a bagel and peanut butter for breakfast, three Cliff Bars for lunch and Kraft Mac & Cheese for dinner. The day after, when we do have time, why not sip on that hot drink for a bit longer and treat ourselves to a hot and hearty meal? For a full day of 5-star cuisine in the backcountry, check out this backpacking meal plan.

 Backpacking meal plan


Breakfast: Cheesy Biscuits

Makes 4 biscuits

1 cup flour

1 1/2 tsp of baking powder

1/2 tsp salt

2 1/2 tbsp + 1 tbsp vegetable oil or melted butter

1 tsp garlic powder

1/3 cup + extra for topping grated cheddar cheese


Combine flour, baking powder, salt, oil or butter and garlic powder in a bowl. Fold in cheese. The dough should be sticky, but shapeable.  Divide dough into four to five biscuits. Heat the remaining 1 tbsp of vegetable oil or butter in a skillet. Drop the balls of dough into the heated skillet and sprinkle each with a little cheese. Cook each side for 3-5 minutes, or until the bottoms are golden brown and the cheese is completely melted.


Lunch: Trail Mix Pita Pockets

Makes 8 sandwiches

4 pita pockets

1 cup crunchy peanut butter

1 cup strawberry preserves

1 apple, cut into thin slices

2 cups granola


Split the pita pockets in half. Spread peanut butter on the inside of one side and jelly on the other. Place four slices of apple on the peanut butter side and sprinkle granola on the jelly side.


Backpacking meal plan

Dinner: Pineapple, Almond and Veggie Couscous

10 oz couscous

2 cups water

½ tsp salt

1 tbsp + 2 tbsp olive oil

¼ green pepper, cut into ¼ inch squares

¼ cup onion, diced

½ zucchini, diced

½ yellow squash, diced

½ cup slivered almonds

½ cup pineapple, cubed (I use canned so that I can use the juice)

½ cup pineapple juice

¼ cup parsley (fresh or dried)

salt and pepper to taste


In a pot, bring water, salt and 1 tbsp of olive oil to a boil. Stir in couscous, remove from heat, and cover. Let it stand for five minutes. Saute green pepper and onion in 2 tbsp of olive oil on medium heat in a saucepan until al dente, about 3 minutes. Add zucchini, squash and a teaspoon of salt and cook for about another five minutes. Add vegetables to couscous. To toast the almonds, spread them over the saucepan evenly with 1 tbsp of water. Cook for about 5 minutes or until the almonds are fragrant and light brown, continuing to shake the pan so that the almonds do not burn. Mix almonds, pineapple, pineapple juice and parsley into couscous and vegetables. Season with salt and pepper to taste. Sriracha or Tabasco also go great with this.

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