Tag Archives: hiking

Mountain Panoramas

I love the Canadian Rockies and I love that they are so close to me! This summer I’ve been trying my best to take advantage of this by going hiking as much as possible. I’ve already gone four times and will go for a fifth tomorrow. I haven’t felt like many words lately, so I leave you with these panorama shots I’ve taken. Please click to enlarge the images!

Bow Valley from Castle Mountain

Rockbound Lake at Castle Mountain

Lake Louise

Bow Valley by Lake Louise

Lake Agnes by Lake Louise

What have you been up to lately?

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Food on the Trail

I had a request from Rae to show what my mum and I ate on our recent backpacking trip that I made these energy bars for. Our trip was five days long and we dehydrated most of our lunches and dinners, as store-bought backpacking food has a lot of added junk and has a very small selection of our allergy-friendly food. I thought that I would breakdown our meal plan for inspiration to other gluten free backpackers and provide a few things we learned about dealing with dehydrated food.

Note: All recipes were taken and/or adapted from A Fork in the Trail.

Breakfasts

Everyday we had cooked cereal with nuts and ripped up Sun-Rype fruit source bars and Kettle Valley dried fruit bars.

Lunches

Day 1 – We brought sandwiches from home

Day 2 – We had carrots, green beans and almond butter and marmalade sandwiches.

Day 3 – Almond butter and marmalade sandwiches with carrot-cabbage slaw with dried apples and almonds.

Day 4 – Almond butter with marmalade on Gluten Free Crispbread (from Sweden) with carrot-cabbage slaw with dried cranberries and toasted almonds.

Day 5 – Almond butter with marmalade on Gluten Free Crispbread (from Sweden) with carrot-brocolli slaw with raisins and sunflower seeds.

Dinners

Day 1 – Freybe European Wieners (pre-cooked) on toast with carrots and green beans.

Day 2 – Hungarian Goulash with brown rice noodles.

Day 3 – Italian sausage with peppers and mushrooms with brown rice noodles.

Day 4 – Cuban pork stew with rice and banana crisps.

(Sorry for the poor picture quality – I was very hungry and didn’t check whether to see if it was blurry or not!)

Of course, we had our granola bars for our daily celebratory afternoon snack!

What we learned:

(You can learn about food dehydration basics here and here.)

  • The breakfasts ended up being very heavy, so for future trips we are planning on using dehydrated fruit instead of dried fruit bars.
  • Add the cereal to the water at the beginning instead of once the water is boiling to save on fuel.
  • Grated carrots and shredded cabbage dehydrate and rehydrate really well. Using sliced carrots took a while to cut up and rehydrate.
  • With sauces you have to be a bit more careful about how much water you add (you don’t want tomato soup!) but with salads, it is easy to drain off excess water.
  • Dehydrating and rehydrating meat takes longer than sauces or vegetables. It’s easier to deal with and cuts down cooking times if the meat is dehydrated on a separate tray from the sauce and if you start rehydrating  it with cold water by adding it enough water to the ziploc bag it is in to cover the meat at the beginning of the day. Make sure that you double or triple bag it so that it doesn’t leak into the rest of your bag!
  • Don’t cook normal rice. Noodles are so much easier, take much less time to cook and don’t burn to the bottom of your pot.
  • Food for Life Rice Bread, though very tasty, is very heavy. Since it’s about 2lbs/loaf you can easily add a lot of additional weight to your trip. Instead, use crackers or make your own pan-fried biscuits. (For her latest trip, my mum  made pan-cooked hazelnut-rice biscuits for lunch.)

Do you have any food advice for backpacking regarding gluten free foods or how to manage the weight of your food? If so, I’d love to hear it!

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Another Post for the British Columbia Tourism Board

When I realized how many posts I have written about trips to British Columbia I have taken in the last two years, I joked that perhaps I hook up with the BC tourism board as I’m basically providing free advertisement on how beautiful and awesome the province is. But they have no idea who I am and what I’ve written about and I’m okay with that.

Have no idea what I am talking about?

Well, Mr. Bean and I went to Field, BC for our Honeymoon and our 6th month anniversary, we went to Radium Hot Springs for Mr. Bean’s birthday and I’ve been Vancouver Island three times in 2009: at the beginning of July, over the Labour Day weekend and in November. I’ve also gone hiking in the Rockies and returned to Vancouver Island (again) for my cousin’s wedding this summer that I haven’t blogged about.

But, my latest journeys into British Columbia have been a trip with my mum to Mount Assiniboine Provincial Park. Well, instead of babbling, I try to summarize our trip in a few “mosts” and photos.

The most beautiful view of Mount Assiniboine: Tie between the following three photos.

The most drastic weather change: the first day we had a freak downpour with ridiculously high winds and lots of rain and the next morning it was perfectly clear.

(Left: the best view on the first day, Right: the next morning.)

The most exciting new experience: riding in the front seat of a helicopter.

The scariest experience: Climbing up this section of the Nublet. (I am not a fan of heights or exposed slopes.)

A video of the view from the Nublet can be found here.

The prettiest meadow:

The most vibrant flowers I have ever seen: Indian Paintbrushes. This picture does not do it justice.

The coldest lake I’ve ever swam in: Cerulean Lake

The most educational experience: Pretending to by my mum’s geology field assistant. I got very good at making stations on the GPS when she found an outcrop.

The best view from a campsite:

The best back-lit photo:

The most entertaining and bizarre thing: A varmint stole one of my Teva sandals while we were hiking. The other sandal became the “decoy,” but no other critters took the bait, so I had to carry it out.

I’m not saying that either the Marmot or the Chipmunk stole my shoe, I’m just assuming that whatever stole it was some kind of animal that loves rubber. Or something.

The most amazing place: Wonder Pass

The tastiest food: wild strawberries.

The funnest destructive sport: Thistle whacking.

An amazing backpacking trip: This one!

What is your favourite place to visit?

Note: These photos were taken by either my mum or I – please do not use them without our permission! Thanks.

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Gluten Free Energy Bars

I’ve been spending a lot of time getting ready for an upcoming backpacking trip with my mum, so I thought that I would share one of the treats I have made for us to munch on – gluten free energy bars. These no bake bars are super easy to make and don’t require a dehydrator. (Making 6 dehydrated meals is a lot of work – no wonder the packaged food is so expensive!) They are also very adaptable to your tastes as you can change what type of nut butter, nuts, cereal and dried fruit you use.

These bars are based on a few recipes from the backpacking cookbook “A fork in the Trail.” If you do a lot of hiking, canoeing, etc. and want to try some (hopefully) more appetizing meals, I do recommend this book. Plus, if you have a lot of allergies, many of the recipes can be tweaked to make them gluten, dairy, soy and egg free. 🙂

Gluten Free Energy Bars

1/3 c. honey
1/4 c. brown sugar – can be left out as the bar is quite sweet without it
1/3 c. almond butter
1/2 c. cashews, chopped
2 c. mesa sunrise cereal, crushed
1/4 c. each of raisins and soy free dried cranberries
Optional: 1/2 c. chocolate chips – I’m trying to avoid eating chocolate, so I left it out


  1. Chop the cashews, crush the Mesa Sunrise and measure out the dried fruit and put in a bowl. Set aside.
  2. Grease a 8 x 8″ pan with some vegetable oil. Set aside.
  3. Heat the honey and brown sugar in a medium-sized saucepan. Let it simmer for about 1 minute (too long can make the bars brittle – how sugar acts at different heats and all that) and remove from the heat.
  4. Add in the almond butter and stir until combined.
  5. Dump in the dry ingredients and stir until well mixed.
  6. Spoon into the pan and use a spatula to evenly pack the bars.
  7. Place in freezer for 30 minutes.
  8. Remove from freezer and allow to come to room temperature.
  9. Use a butter knife to cut into bars. I cut them into 12 bars, but you can cut them into any size you want.
  10. Wrap in wax paper and freeze (up to 3 months) until you use them.
  11. Enjoy!

Do you do a lot of hiking? What’s your favourite thing to eat on the trail?

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