Keto Camping and Backpacking Food


Went backpacking this weekend in Vermont and I was in charge of the food while @miki.goldman handled everything else. This was a fun challenge thinking of what we could eat that was easily packable/lightweight, wouldn’t spoil, and low carb/keto.


For lunch along the trail, we had lettuce wraps made from slices of turkey, salami, provolone, cornichons, red onion and a spread I made out of basil, pepperoncini peppers, anchovies, dijon mustard, olive oil, lemon, red wine vinegar, oregano, garlic, salt and pepper. I recommend that you vacuum seal everything rolled up except the lettuce! If you roll up your wraps ahead of time with the lettuce, it’ll just end up a soggy sad mess.


For snacks, I packed some dips: eggplant/red pepper, salsa verde, and cashew queso. These were meant to be eaten with the radishes I packed. I also had a big bag of flaxseed crackers, fatty nuts, and seaweed snacks. Threw in some salami and cut up shelf stable cheeses (Gouda and manchego)—I practically had a fancy meze situation. After a long hike, it was also really nice to have small packets of nut butters to fill us up until dinner.

For dinner, someone had recommended that we try to heat our meals sous vide style. The day before, I roasted a delicata squash, vacuum sealed it, and froze it. I also cooked some polenta with parmesan and rosemary, vacuum sealed it, and froze it. I cut up some Italian sausage, cooked it, vacuum sealed it, and froze it. I also made Anna Jones’ recipe for warm kale salad with coconut, roasted tomatoes, and a miso tahini dressing that turned out insanely delicious (definitely make this!!!!)—vacuum sealed it, and froze it. Get👏🏽a👏🏽vacuum👏🏽sealer people! It was great how much room we saved in our packs and how we didn’t have to worry about food leaking. By the time we were ready to make dinner, we just had to heat some water and stick the sealed bags in the pot to heat through.

Breakfast the next day was super easy and straightforward: I had a can of sardines and Miki had some oatmeal. We shared an avocado.

Breakfast

  1. Packets of Justin’s almond butter

  2. Can of sardines

  3. Avocado

Lunch/Snacks

  1. Italian lettuce wraps (turkey, salami, and provolone)

  2. Fatty nuts (macadamia, pecans, etc..)

  3. Hard/non-perishable cheeses (manchego, smoked gouda)

  4. Dry cured meats

  5. Flaxseed crackers

  6. Seaweed snacks

  7. Radishes

  8. Dips (cashew queso, eggplant/red pepper, salsa verde)

Dinner

  1. Warm coconut, roasted tomato and kale salad with spicy miso tahini ginger dressing

  2. Roasted delicata squash

  3. Polenta

  4. Italian sausage

Abby