34+ Easy Gluten-Free Backpacking Meal Recipes for Your Next Outdoor Adventure

Backpacking is an exciting way to connect with nature, challenge yourself, and experience the great outdoors.

But if you follow a gluten-free diet, meal planning can be a challenge, especially when you’re on the move.

The key is to prepare meals that are nutritious, lightweight, easy to pack, and, most importantly, free from gluten.

In this blog, we will share some delicious and practical gluten-free backpacking meal recipes to keep you energized and satisfied throughout your adventure.

Whether you’re a seasoned hiker or a weekend explorer, these recipes are designed to fit your needs—helping you enjoy your trek without compromising on taste or health.

34+ Easy Gluten-Free Backpacking Meal Recipes for Your Next Outdoor Adventure

Eating gluten-free while backpacking doesn’t have to be a hassle.

With the right preparation and a little creativity, you can enjoy delicious, satisfying meals that will keep you fueled for whatever challenges the trail throws your way.

Whether you’re prepping for a multi-day trek or a short weekend getaway, these gluten-free recipes will ensure you stay nourished and ready for adventure.

So pack your gear, grab your ingredients, and get ready to hit the trail with a smile—and a full stomach!

Quinoa & Black Bean Salad

A light, nutritious, and filling gluten-free meal that packs easily and can be eaten cold or warm, perfect for a backpacking trip. The combination of quinoa, black beans, corn, and a tangy lime dressing provides a boost of energy and keeps you satisfied for hours.

Ingredients:

• 1 cup quinoa (dry)
• 1 cup black beans (canned or cooked from dried)
• 1 cup corn kernels (frozen or canned)
• 1 medium red bell pepper, diced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup lime juice
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Cook the quinoa according to the package instructions and allow it to cool.
2. In a bowl, combine the cooked quinoa, black beans, corn, red bell pepper, and cilantro.
3. In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
4. Pour the dressing over the salad and toss well to combine.
5. Store in an airtight container for your trip. It can be eaten cold or warmed over a camp stove.

This quinoa & black bean salad is not only delicious but also incredibly versatile. It’s high in protein and fiber, providing a sustained energy source on the trail. The fresh lime dressing adds a burst of flavor, while the cilantro gives it a refreshing touch. Ideal for a backpacking meal that’s light to carry and won’t spoil quickly.

Sweet Potato & Chickpea Stew

This hearty, flavorful stew is perfect for those cool evenings when you need a comforting, filling meal after a long day of hiking. With a base of sweet potatoes, chickpeas, and tomatoes, it’s both nourishing and satisfying. Packed with antioxidants and vitamins, it’s an excellent gluten-free option for an energizing meal in the wild.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 can chickpeas, drained and rinsed
• 1 can diced tomatoes
• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tbsp cumin
• 1 tbsp paprika
• 1 tsp turmeric
• Salt and pepper to taste
• 4 cups vegetable broth (or water)
• Fresh parsley (optional for garnish)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened (about 3-5 minutes).
2. Add the cubed sweet potatoes, cumin, paprika, and turmeric, stirring to coat.
3. Pour in the vegetable broth, diced tomatoes, and chickpeas, bringing the mixture to a boil.
4. Reduce the heat and simmer for about 25 minutes or until the sweet potatoes are tender.
5. Season with salt and pepper to taste. Garnish with fresh parsley before serving.
6. Let the stew cool and pack it into airtight containers for your trip.

The Sweet Potato & Chickpea Stew is a nourishing and delicious meal to bring on your backpacking adventure. It’s rich in fiber and plant-based protein, offering a great source of energy. The spices elevate the flavors, making it feel like a warming, home-cooked meal after a strenuous day. This dish is easy to prepare, and it holds up well in containers, making it a reliable option for long hikes.

Peanut Butter & Banana Oatmeal

A sweet, quick, and energizing breakfast to fuel your day on the trail. This oatmeal recipe combines the creaminess of peanut butter with the natural sweetness of banana, creating a gluten-free, nutrient-packed breakfast that keeps you going throughout the morning.

Ingredients:

• 1 cup gluten-free rolled oats
• 2 cups water or almond milk
• 2 tbsp peanut butter (or any nut butter)
• 1 ripe banana, sliced
• 1 tbsp honey or maple syrup
• 1/4 tsp cinnamon (optional)
• A pinch of salt

Instructions:

1. In a pot, bring the water (or almond milk) to a boil.
2. Add the gluten-free oats and reduce the heat to a simmer. Cook for about 5-7 minutes, stirring occasionally, until the oats are soft and have absorbed most of the liquid.
3. Stir in the peanut butter, honey or maple syrup, and cinnamon.
4. Once the oatmeal is creamy, remove from heat and top with banana slices.
5. Pack the dry oats in a separate bag to carry on the trail, and the peanut butter and banana can be added when ready to prepare.

This Peanut Butter & Banana Oatmeal is a great breakfast to start your backpacking day off right. The combination of oats, peanut butter, and banana provides a healthy dose of carbs, protein, and healthy fats. It’s simple to make, and the ingredients are easy to pack and store. This oatmeal will give you a sustained release of energy, keeping you full and fueled for hours as you hike and explore the wilderness.

Lentil & Spinach Curry

This warming lentil and spinach curry is packed with flavor, protein, and fiber. The hearty lentils and vibrant spinach provide a filling, nutritious meal that will keep you energized on the trail. Plus, it’s gluten-free and easy to make with minimal ingredients, making it an ideal backpacking dish.

Ingredients:

• 1 cup dried lentils
• 2 cups spinach (fresh or frozen)
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1 can diced tomatoes
• 4 cups vegetable broth (or water)
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the diced onion and minced garlic and sauté for 3-5 minutes, until softened.
2. Stir in the curry powder, cumin, and turmeric, cooking for another 1-2 minutes to release the flavors.
3. Add the lentils, diced tomatoes, and vegetable broth. Bring to a boil, then reduce the heat and simmer for 30-40 minutes, or until the lentils are tender.
4. Stir in the spinach and cook for another 5 minutes until wilted.
5. Season with salt and pepper to taste. Let it cool and pack it into airtight containers for your backpacking trip.

The Lentil & Spinach Curry is a fantastic, hearty meal that offers plenty of plant-based protein and fiber. The spices bring a rich, aromatic flavor that’s perfect for warming up after a long day of hiking. It’s easy to prepare and stores well, making it a great option for those looking for a comforting, gluten-free dish while backpacking.

Rice & Vegetable Stir Fry

This simple and delicious stir fry is a go-to gluten-free meal that’s loaded with vegetables and a satisfying dose of carbs and protein. The combination of rice, vegetables, and a savory soy-free sauce makes it a fantastic option for a quick, easy, and nutritious backpacking meal.

Ingredients:

• 1 cup cooked rice (white, brown, or wild)
• 1 cup mixed vegetables (e.g., bell peppers, carrots, peas, zucchini)
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 tbsp coconut aminos (soy-free option)
• 1 tbsp sesame oil
• 1 tsp ginger (fresh or ground)
• Salt and pepper to taste

Instructions:

1. In a large pan or skillet, heat olive oil over medium heat. Add the minced garlic and ginger and sauté for 1-2 minutes.
2. Add the mixed vegetables and stir-fry until tender, about 5-7 minutes.
3. Stir in the cooked rice, coconut aminos, and sesame oil. Cook for another 2-3 minutes, stirring frequently to combine the flavors.
4. Season with salt and pepper to taste. Let it cool and store in airtight containers for easy transport.

Tmix of vegetables provides vitamins, while the rice offers a solid carbohydrate source to keep you going on the trail. It’s light to carry and keeps well for a few days in an airtight container. This stir fry is versatile and can be customized with different veggies depending on what you have available.

Avocado & Chickpea Wraps

These avocado and chickpea wraps are a no-cook, gluten-free option that’s perfect for lunch or a snack on the go. The combination of creamy avocado and protein-packed chickpeas provides a satisfying and nutritious meal, ideal for when you need something quick and easy to eat on the trail.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 ripe avocado, mashed
• 1/2 red onion, finely chopped
• 1 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste
• Gluten-free wraps or tortillas

Instructions:

1. In a bowl, mash the avocado until smooth.
2. Add the chickpeas, red onion, olive oil, lemon juice, salt, and pepper. Mash everything together, leaving some chickpeas slightly intact for texture.
3. Spread the avocado-chickpea mixture onto a gluten-free wrap.
4. Roll up the wrap tightly, cut in half, and pack in a sandwich container or wrap it in foil for easy transport.

Avocado & Chickpea Wraps are a super easy, no-fuss meal that’s packed with healthy fats and protein. They’re light, filling, and don’t require cooking, making them an ideal choice for a quick meal during your backpacking trip. The combination of avocado and chickpeas gives a creamy texture that pairs well with the crunch of fresh veggies, making for a satisfying and nutritious meal. These wraps can be eaten as is or customized with extra toppings such as spinach or cucumber.

Apple Cinnamon Energy Bars

These homemade energy bars are a great gluten-free snack to take with you on long backpacking hikes. They’re sweetened naturally with apples and provide a boost of energy with oats, nuts, and cinnamon. Perfect for a quick breakfast or snack, these bars will keep you full and fueled throughout the day.

Ingredients:

• 1 cup rolled oats (gluten-free)
• 1/2 cup dried apples, chopped
• 1/4 cup chopped nuts (almonds, walnuts, or cashews)
• 2 tbsp chia seeds
• 1/4 cup honey or maple syrup
• 1/2 tsp cinnamon
• 1/4 tsp vanilla extract
• 2 tbsp peanut butter or almond butter

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking dish with parchment paper.
2. In a large bowl, combine the oats, dried apples, chopped nuts, chia seeds, cinnamon, and vanilla extract.
3. In a separate bowl, whisk together the honey or maple syrup and peanut butter.
4. Pour the wet ingredients into the dry mixture and stir until everything is well-coated.
5. Press the mixture firmly into the prepared baking dish.
6. Bake for 15-20 minutes or until golden brown. Let it cool completely before cutting into bars.
7. Store in an airtight container or wrap in foil for easy transport.

These Apple Cinnamon Energy Bars are an excellent gluten-free snack to keep you energized while backpacking. Packed with oats, nuts, and natural sweeteners, they offer a great combination of carbs, protein, and healthy fats. The cinnamon adds a comforting flavor that makes these bars feel like a treat, and they’re easy to take on the go. Whether for a morning boost or an afternoon snack, these bars will keep you powered up on your adventure.

Tomato & Basil Zucchini Noodles

A refreshing, low-carb alternative to traditional pasta, this gluten-free zucchini noodle dish is light but filling. It’s an easy meal to prepare and offers the fresh flavors of tomatoes and basil, making it perfect for a summer backpacking adventure.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• 2 tbsp olive oil
• 1 garlic clove, minced
• Salt and pepper to taste
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Heat olive oil in a pan over medium heat. Add the minced garlic and sauté for 1-2 minutes.
2. Add the halved cherry tomatoes to the pan and cook for another 2-3 minutes until they soften.
3. Stir in the zucchini noodles and cook for 3-4 minutes, just until they begin to soften (but still have a little crunch).
4. Remove from heat, toss in the fresh basil, and season with salt, pepper, and red pepper flakes if desired.
5. Serve immediately or pack in airtight containers for later consumption.

Tomato & Basil Zucchini Noodles offer a fresh, gluten-free meal that’s light but packed with flavor. This dish is full of fresh veggies and herbs, making it a great way to stay healthy while backpacking. The zucchini noodles are an excellent low-carb substitute for pasta, and the combination of tomatoes and basil creates a satisfying, flavorful meal. This dish can be eaten warm or cold, making it versatile and perfect for any stage of your

spicy Sweet Potato & Black Bean Tacos

These spicy sweet potato and black bean tacos are a flavorful, gluten-free, and filling meal that’s perfect for a lunch or dinner while backpacking. The sweet potatoes are roasted with smoky spices, and when paired with black beans, they create a hearty, satisfying combination wrapped in gluten-free tortillas.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can black beans, drained and rinsed
• 1 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional for extra heat)
• Salt and pepper to taste
• 1/2 red onion, thinly sliced
• 1 tbsp lime juice
• 4 gluten-free tortillas
• Fresh cilantro for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes in olive oil, cumin, paprika, cayenne, salt, and pepper.
2. Spread the sweet potatoes in a single layer on a baking sheet and roast for 25-30 minutes, until tender and slightly caramelized.
3. In a small skillet, sauté the sliced red onion over medium heat for 3-5 minutes until softened.
4. Warm the black beans in a pot or microwave until heated through.
5. Assemble the tacos by placing roasted sweet potatoes, black beans, sautéed onions, and a squeeze of lime juice into each gluten-free tortilla.
6. Garnish with fresh cilantro if desired.

Spicy Sweet Potato & Black Bean Tacos are a fantastic gluten-free meal that’s both flavorful and packed with nutrients. The smoky, slightly spicy sweet potatoes pair wonderfully with creamy black beans, and the crunchy tortilla wraps everything into a satisfying bite. They’re easy to assemble and carry along for your backpacking trip. Whether for lunch or dinner, these tacos will provide the perfect combination of carbs, protein, and healthy fats to keep you going on the trail.

hickpea & Spinach Pita Pockets

Chickpea and spinach pita pockets offer a light yet filling gluten-free option that’s great for a quick lunch or snack while hiking. The chickpeas provide protein and fiber, while the spinach adds a burst of vitamins, all wrapped up in a soft gluten-free pita.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 cup spinach (fresh or frozen)
• 2 gluten-free pita pockets
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp tahini or hummus (optional for extra creaminess)
• Lemon wedges for serving

Instructions:

1. In a pan, heat olive oil over medium heat. Add the chickpeas, garlic powder, cumin, smoked paprika, salt, and pepper.
2. Sauté the chickpeas for 5-7 minutes, until they’re golden and crispy.
3. If using frozen spinach, sauté it until it’s wilted; if fresh, simply stir it in to warm through.
4. Cut the gluten-free pita pockets in half and stuff each pocket with chickpeas and spinach.
5. Add a drizzle of tahini or hummus if desired for extra creaminess.
6. Serve with a wedge of lemon for a burst of freshness.

Chickpea & Spinach Pita Pockets are an easy-to-prepare, gluten-free meal that’s both satisfying and nutritious. The combination of chickpeas, spinach, and spices makes for a flavor-packed filling, while the pita serves as a convenient, portable wrap. These pockets are not only quick to assemble but also offer a well-rounded meal to keep your energy up throughout the day. With the option for extra creaminess from tahini or hummus, this recipe is customizable to your preferences and perfect for backpacking.

Coconut Curry Lentil Soup

A warm, fragrant coconut curry lentil soup is the perfect dish for cold evenings on the trail. The combination of coconut milk, curry spices, and lentils creates a rich, creamy, and hearty soup that’s not only gluten-free but also packed with protein and fiber.

Ingredients:

• 1 cup dried lentils
• 1 can coconut milk (full-fat)
• 4 cups vegetable broth
• 1 tbsp curry powder
• 1 tsp turmeric
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 medium carrot, diced
• 1 tbsp fresh ginger, grated
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion, garlic, carrot, and ginger. Sauté for 5-7 minutes until the vegetables are softened.
2. Stir in the curry powder and turmeric, cooking for 1-2 minutes to release the flavors.
3. Add the dried lentils, coconut milk, and vegetable broth. Bring to a boil.
4. Reduce the heat and simmer for 30-40 minutes, or until the lentils are tender.
5. Season with salt and pepper to taste. Garnish with fresh cilantro if desired.
6. Allow the soup to cool, and store it in an airtight container for easy transport.

Coconut Curry Lentil Soup is a warming, nutrient-packed meal that’s perfect for your backpacking adventures. The lentils provide a hearty base, while the coconut milk adds creaminess and the spices give it a rich, comforting flavor. This gluten-free soup is not only satisfying but also easy to make and store, making it an ideal dish to enjoy after a long day of hiking. It’s a great way to fuel up and relax with a warm, flavorful meal.

Zucchini & Tomato Frittata

A gluten-free zucchini and tomato frittata is a light yet filling meal that works well for breakfast, lunch, or dinner. This frittata is packed with fresh vegetables, eggs, and cheese, offering a protein-rich and flavorful dish that can be easily prepared in a skillet while on the trail.

Ingredients:

• 4 large eggs
• 1 medium zucchini, sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup shredded cheese (optional)
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh herbs (optional, such as basil or parsley)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the zucchini and sauté for 3-4 minutes until it softens.
2. Add the cherry tomatoes and cook for another 2-3 minutes.
3. In a bowl, whisk the eggs with salt and pepper.
4. Pour the eggs over the vegetables in the skillet and cook for 5-7 minutes until the eggs are set on the edges.
5. Sprinkle shredded cheese on top (if using) and place the skillet in the oven (at 350°F) for 5-7 minutes, or until the eggs are fully set.
6. Let the frittata cool and slice it into wedges for easy storage.

Zucchini & Tomato Frittata is a quick and satisfying gluten-free meal that’s perfect for breakfast or lunch while backpacking. The eggs provide protein, while the zucchini and tomatoes offer freshness and vitamins. This frittata is easy to make, stores well, and can be enjoyed warm or cold, making it a versatile meal for the trail. You can also add herbs or cheese to enhance the flavors to your preference.

Cabbage & Carrot Slaw with Apple Cider Dressing

A crunchy, refreshing cabbage and carrot slaw with a tangy apple cider dressing makes for a light, nutritious side dish or snack while hiking. It’s simple to prepare and offers a great combination of textures and flavors that complement any main meal on the trail.

Ingredients:

• 2 cups shredded cabbage
• 1 cup shredded carrots
• 1/4 cup apple cider vinegar
• 1 tbsp honey or maple syrup
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 tbsp Dijon mustard (optional)

Instructions:

1. In a large bowl, combine the shredded cabbage and carrots.
2. In a separate bowl, whisk together the apple cider vinegar, honey or maple syrup, olive oil, salt, pepper, and Dijon mustard (if using).
3. Pour the dressing over the cabbage and carrots and toss well to combine.
4. Let the slaw sit for about 10 minutes before serving to allow the flavors to meld together.
5. Pack the slaw in an airtight container for easy transport on the trail.

Cabbage & Carrot Slaw with Apple Cider Dressing is a light, tangy, and crunchy side dish that’s perfect for adding a refreshing contrast to heavier backpacking meals. The apple cider vinegar dressing gives the slaw a zesty flavor, while the cabbage and carrots provide a satisfying crunch. This slaw is easy to prepare and store, making it a great addition to any backpacking meal plan. It’s a simple, healthy, and flavorful dish to enjoy when you need a break from the more filling options.

Quinoa & Roasted Vegetable Salad

This quinoa and roasted vegetable salad is a nutrient-dense and gluten-free option that’s perfect for a light lunch or dinner while backpacking. The quinoa provides a great source of protein and fiber, while the roasted vegetables add a depth of flavor that makes this dish both satisfying and delicious.

Ingredients:

• 1 cup quinoa
• 2 cups mixed vegetables (e.g., bell peppers, zucchini, carrots, and red onion), chopped
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp paprika
• Salt and pepper to taste
• 1 tbsp fresh lemon juice
• 1/4 cup fresh parsley, chopped (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the chopped vegetables with olive oil, oregano, paprika, salt, and pepper, then spread them on a baking sheet.
2. Roast the vegetables for 25-30 minutes, stirring halfway through, until they’re tender and slightly charred.
3. While the vegetables are roasting, rinse and cook the quinoa according to the package instructions.
4. Once the quinoa is cooked and the vegetables are roasted, combine them in a large bowl. Add fresh lemon juice and chopped parsley, and toss everything together.
5. Let the salad cool and store it in an airtight container for your backpacking trip.

: Quinoa & Roasted Vegetable Salad is a wholesome, gluten-free meal that’s both filling and full of flavor. The uinoa offers a hearty base, while the roasted vegetables bring a smoky sweetness that pairs perfectly with the freshness of lemon and parsley. This salad is easy to prepare and stores well, making it an excellent option for meal prep during your outdoor adventures. It can be eaten warm or cold, which adds to its versatility on the trail.

Almond & Coconut Energy Balls

These almond and coconut energy balls are a perfect gluten-free snack to have on hand during long hikes. They are easy to make, packed with healthy fats and protein, and provide a quick burst of energy when you need it most.

Ingredients:

• 1 cup almonds, chopped or ground
• 1/2 cup shredded unsweetened coconut
• 1/4 cup almond butter or peanut butter
• 2 tbsp honey or maple syrup
• 1 tsp vanilla extract
• A pinch of sea salt

Instructions:

1. In a large bowl, combine the chopped almonds, shredded coconut, almond butter, honey, vanilla extract, and sea salt.
2. Mix everything together until fully combined. If the mixture feels too dry, add a little more honey or almond butter to bind it.
3. Roll the mixture into small balls, about 1 inch in diameter.
4. Store the energy balls in an airtight container in the fridge or in a cool place while hiking.

Almond & Coconut Energy Balls are a fantastic, no-bake snack that’s gluten-free and packed with nutrients. The almonds and coconut provide healthy fats, while the honey adds a natural sweetness. These energy balls are small, portable, and easy to carry, making them the perfect fuel to keep you energized during your backpacking adventures. They’re a great way to satisfy your hunger and provide lasting energy without the need for refrigeration during your hike.

Sweet Potato & Black Bean Chili

This hearty and comforting sweet potato and black bean chili is a gluten-free, protein-rich meal that will keep you full and satisfied on the trail. The combination of sweet potatoes, black beans, and chili spices creates a warming, flavorful dish that’s perfect for cold nights in the wilderness.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can black beans, drained and rinsed
• 1 can diced tomatoes
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 3 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, and sauté for 3-5 minutes until softened.
2. Stir in the chili powder, cumin, and smoked paprika, and cook for another 1-2 minutes.
3. Add the diced sweet potatoes, black beans, diced tomatoes, and vegetable broth. Bring to a boil.
4. Reduce the heat and simmer for 25-30 minutes, or until the sweet potatoes are tender.
5. Season with salt and pepper to taste. Garnish with fresh cilantro if desired.
6. Let the chili cool and store it in airtight containers for transport.

weet Potato & Black Bean Chili is a perfect gluten-free meal that offers comfort, warmth, and a good balance of nutrients. The sweet potatoes add a touch of sweetness, while the black beans provide protein and fiber. The spices give the chili a rich flavor, making it a satisfying dish for cold weather. It’s a great option for meal prepping and can be stored easily for a backpacking trip. This chili is perfect for refueling after a long day on the trail.

Spinach & Mushroom Frittata

A spinach and mushroom frittata is a light but satisfying gluten-free meal that works well for breakfast or dinner while backpacking. With a rich combination of eggs, spinach, and mushrooms, this frittata is packed with protein and vitamins to fuel you throughout your hike.

Ingredients:

• 6 large eggs
• 1 cup fresh spinach, chopped
• 1 cup mushrooms, sliced
• 1/4 cup grated cheese (optional)
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh herbs for garnish (optional)

Instructions:

1. Preheat your skillet over medium heat and add olive oil. Sauté the mushrooms for 3-4 minutes until softened.
2. Add the chopped spinach and cook for another 1-2 minutes until wilted.
3. In a bowl, whisk the eggs with salt and pepper, and pour them over the sautéed vegetables in the skillet.
4. Cook on low heat for 5-7 minutes, allowing the eggs to set around the edges. You can also place the skillet under the broiler for 2-3 minutes to set the top.
5. Optionally, sprinkle grated cheese on top, and garnish with fresh herbs before serving.
6. Let the frittata cool and slice into wedges for easy transport.

Spinach & Mushroom Frittata is a quick and easy gluten-free meal that’s packed with protein and veggies. The eggs create a rich base, while the spinach and mushrooms add vitamins and a savory flavor. This frittata is light yet filling, making it perfect for breakfast, lunch, or dinner during your backpacking adventure. It’s easy to make, stores well, and can be eaten warm or cold, which makes it an ideal trail meal.

Mediterranean Chickpea Salad

This Mediterranean chickpea salad is a refreshing, gluten-free dish that’s loaded with nutrients and flavors. The chickpeas provide a good source of protein, while the cucumbers, tomatoes, and olives add a burst of freshness. The tangy lemon dressing brings it all together, making it a perfect light lunch or snack on the trail.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 cup cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, chopped
• 1/4 cup red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. In a large bowl, combine the chickpeas, cucumber, tomatoes, olives, and red onion.
2. In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper.
3. Pour the dressing over the salad and toss to combine.
4. Garnish with fresh parsley if desired and serve immediately, or store in an airtight container for later.

Mediterranean Chickpea Salad is a refreshing, gluten-free option that’s easy to make and perfect for backpacking. The combination of chickpeas, fresh veggies, and olives creates a satisfying and nutritious dish, while the lemon dressing adds a zesty kick. This salad is versatile and can be eaten on its own or as a side dish. It’s portable, easy to store, and can be enjoyed cold, making it an excellent addition to your outdoor meals.

Lentil & Quinoa Stuffed Peppers

These lentil and quinoa stuffed peppers are a flavorful, gluten-free meal that’s both hearty and nutritious. The combination of quinoa, lentils, and spices creates a filling and protein-packed stuffing for bell peppers, making it an excellent option for a satisfying dinner while backpacking.

Ingredients:

• 4 bell peppers, tops cut off and seeds removed
• 1/2 cup quinoa
• 1/2 cup cooked lentils
• 1/2 cup diced tomatoes
• 1 tsp cumin
• 1 tsp chili powder
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Cook the quinoa according to package instructions.
2. In a bowl, mix the cooked quinoa, lentils, diced tomatoes, cumin, chili powder, olive oil, salt, and pepper.
3. Stuff each bell pepper with the quinoa and lentil mixture.
4. Place the stuffed peppers in a baking dish and cover with foil.
5. Bake for 25-30 minutes, or until the peppers are tender.
6. Garnish with fresh cilantro before serving.

Lentil & Quinoa Stuffed Peppers are a fantastic gluten-free meal that’s filling and packed with protein and fiber. The combination of quinoa and lentils offers a hearty filling, while the peppers provide a slight sweetness that balances the spices. This dish is easy to prepare and store, making it perfect for a nutritious and satisfying dinner after a long day of hiking.

Note: More recipes are coming soon