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Appetite for Adventure

Recipe Catalog

Appetite for Adventure

Recipe Catalog

Last year we shared a lot of great recipes aimed at helping people live their best lives through an active lifestyle and nutritious, delicious eating. For your convenience, they're all collected here.

Apple Ginger Fruit Leather
By Fresh Off The Grid

Fruit leathers are such a fun hiking snack! We especially like to bring them on our winter hikes because they fare well in the cold and don’t become too hard to eat. Making your own fruit leathers means you can play around with all sorts of flavor combinations—Apple & Ginger is one of our favorites but feel free to use just about any fruit that you love!

• 4 cups chopped apples
• Juice of 1/2 lemon
• 1 tablespoon minced ginger
• 1/2 cup water
• 2 tablespoons maple syrup (more or less to taste)

Peel, core, and chop the apples into 1” pieces and transfer to a pot with the lemon juice, minced ginger, and water. Simmer over medium heat for 10 minutes, until the apples are soft.

Carefully transfer the apples into a blender or food processor, add the maple syrup, and process until completely smooth.

Spread the puree on a lined baking sheet or dehydrator tray. The trick to fruit leathers is to spread the puree so the edges are a little thicker than the middle—it will dry from the outside in, so this helps to ensure it will all finish at the same time.

To dry in the oven:
Place the baking sheet in the oven at the lowest temperature the oven can go. Prop the door open with a wooden spoon to allow moisture to escape (be careful if you have curious pets or children).

To dry in a dehydrator:
Place the puree in the dehydrator and set it to 135F.

Dehydrate for a few hours until the fruit leather is no longer tacky and can be peeled up in one piece. Exact times will depend on if you use an oven or dehydrator, the humidity level in your house, etc.

Transfer the leather to a piece of parchment paper and roll it up. Using a pair of scissors, cut into snack sized pieces.

Store in an airtight container or zip top bag for up to a few weeks.


Appetite For Adventure
Soups are a satisfying dish to make in big batches and have ready for a fast meal all week long. Chef Maria’s delicious carrot ginger soup offers considerable amounts of vitamin A, beta carotene, and magnesium, as well as other important nutrients. It’s excellent for reducing inflammation, thanks to the beneficial qualities found in fresh ginger.

Creamy Carrot Ginger Soup with Aleppo Pepper Creme Fraiche
Vegetarian, Gluten Free, Keto and Paleo Friendly 
(Can be made vegan, if you omit the creme fraiche)

Tip: Pour piping hot soup in a thermos and enjoy it on the slopes or the office!

Makes about 4 appetizer servings:

8 medium carrots, peeled and cut into chunks
2 leeks, white parts only, chopped
1 tablespoon grated fresh ginger
1 tablespoon fresh lemon juice
1/2 teaspoon ground cumin
Sea salt, to taste
White pepper, to taste
1/2 c. Creme fraiche (or yogurt)
Pinch of Aleppo pepper

Place the carrots, leeks, and ginger in a large saucepan and add water to cover by 1 inch.
Set over high heat and bring to a boil.
Reduce to low and cook, covered, until the vegetables are soft and tender, 25 to 30 minutes.
Drain off the cooking liquid, reserving 3 cups.
Place the cooked vegetables in a blender and add the lemon juice and cumin.
Pour in a small amount of the reserved cooking water and blend on high until smooth.
Add more reserved liquid as necessary, or if you prefer a thinner soup. Season with salt and pepper.

Mix Aleppo pepper with creme fraiche, in a small bowl.
Serve the soup in a bowl with a dollop of Aleppo creme fraiche.


Appetite For Adventure
Easy-to-make, satisfying & scrumptious! This month, Maria is bringing you an energy-boosting buckwheat pancake recipe that's perfect for winter car-camping adventures with family and friends. 

Buckwheat Pancakes
Makes about eight, 4-inch pancakes
Vegetarian, Gluten Free, Keto Friendly

1 1/4 cups buttermilk
1 egg
1 tablespoon honey
1 tablespoon butter, melted
1/2 teaspoon vanilla extract
2/3 cup all-purpose flour
1/3 cup buckwheat flour
1/2 cup diced apple
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
Sea salt, to taste
1 tablespoon butter
Fresh apple slices, for garnish

In a large bowl, combine the buttermilk, egg, honey, melted butter, and vanilla, mixing with an electric hand mixer. In another small bowl, stir together the flours, apple, baking powder and soda, cinnamon, and salt. With the electric mixer, slowly mix in the dry ingredients, one scoop at a time, until well incorporated and smooth. It should be a thick batter.

In a large skillet over medium heat, melt the butter. Ladle in some of the batter, making sure not to overcrowd the pan. The size of the pancakes is up to you—you can go small or make one huge pancake at a time. (They’re easier to flip if they’re small, though.)

When bubbles start to appear on the surface and pop, turn the pancake over using a spatula and cook for another 2 to 3 minutes, until the bottoms are golden and the pancakes are cooked through.


Appetite For Adventure
We’re well into pumpkin spice season, and Chef Maria’s got a great nutrition-packed recipe that’s perfect as a trail snack…or paired with that PSL latte!  

Japanese Pumpkin
Vegetarian, Gluten Free & Keto Friendly

It’s important to maintain a sufficient calorie intake and good nutrition when moving our bodies on the trail. Kabocha squash gives your immune system a boost, helps reduce inflammation, and provides loads of vitamins, minerals, and fiber.

Makes 1 loaf, 8 servings

3/4 cup pureed pumpkin or kabocha squash (Japanese pumpkin)
1 cup fine almond flour
1/2 cup coconut flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon pumpkin pie spice
1/2 teaspoon baking soda
1 teaspoon of baking powder
Pinch of sea salt
Pinch of freshly ground black pepper
1/4 cup plain yogurt
1/4 cup butter, melted, plus more for greasing the pan
1/3 cup honey, warmed
2 eggs

Preheat the oven to 425 degrees F.
Cut the pumpkin in half and scoop out the seeds; discard them or reserve for roasted pumpkin seeds. On a large sheet pan, place the pumpkin halves skin side up and roast for 30 to 40 minutes, until the flesh is cooked through and completely soft. Remove from the oven. When cool, turn the pumpkin halves over and scrape out the flesh with a large spoon, measuring out 3/4 cup and reserving the rest for another use.

Turn the oven temperature down to 325 degrees F.
In a medium bowl, stir together the almond and coconut flours, spices, baking soda, salt, and pepper, and set aside. In a large bowl, stir together the pumpkin puree, yogurt, butter, honey, and eggs until incorporated and smooth. With an electric hand mixer, slowly add the dry ingredients, one scoop at a time, until well incorporated and smooth. The consistency will be like a thick batter.
Grease a loaf pan with butter and pour in the batter. Bake for 45 to 50 minutes, until the bread is cooked through, and a toothpick inserted in the center comes out clean. Remove from the oven and let cool before removing it from the pan. Store in a plastic storage bag.

The bread will keep at room temperature for 3 to 5 days, or can be stored in the refrigerator, wrapped tightly in plastic, for up to a week.


Appetite For Adventure
This month, Chef Maria collaborated with rock climber and nutritionalist Katie Lambert to bring you these tasty Broccoli Cheddar Bites! Prep them on your rest days and use them as a snack for your climbing days. Of course , they’re great for munching on your rest day too.

Broccoli Cheddar Bites
Add finely chopped green onion, onion powder, or dried parsley to kick the flavor up a notch or serve with ranch dip or marinara sauce if sharing with a group!

*For 6 Servings

6 cups Broccoli (cut into florets)
3 Eggs
3 Garlic Cloves, minced)
3 ozs Cheddar Cheese (shredded)
3/4 Cup Ground Flax Seed
3/4 TSP Sea Salt

Bring a pot of water to a boil. Place the broccoli in a steamer basket over the boiling water and cover for about 5 to 7 minutes or until fork-tender. Allow the broccoli to cool slightly. If you don't have a steamer basket, no worries - just add less water so the broccoli is only about half submerged.

Preheat the oven to 375ºF (190ºC) and line a baking sheet with parchment paper. You don’t have to use parchment paper, you can just grease the pan.

Finely chop the steamed broccoli and add to a large mixing bowl with the egg, garlic, cheese, flax seed, and salt. Stir to combine.

Using damp hands, roll the broccoli mixture into 1-inch balls and place on the prepared baking sheet.

Bake for about 15 minutes or until the balls are golden brown on the bottom and just spongy to the touch. Enjoy!


Appetite For Adventure
August is double recipe month! To celebrate and support women athletes, Chef Maria’s got a protien-packed lettuce wrap recipe that’s chock full of micronutrients. And for dessert? She’s pairing her entrée with Eddie Bauer climber Katie Lambert’s Maca Powder Cookies.

Chef Maria’s Grilled Lemon Chicken Lettuce Wrap
This month’s recipe celebrates women’s health. Women athletes tend to run low on micronutrients like iron, zinc, calcium, vitamin D and B vitamins.
Focusing on nutrition helps provide the energy necessary to maintain lean muscle, bone density, consistent mental cycles, prevent fatigue, injury, and increase performance. Here’s a couple great recipes we designed especially for women!

Knowledge Bombs:
Proteins needed for active women are 1.2-2.0 g per kg of body weight, per day.
Chicken is an excellent source of lean protein, iron, zinc, and B vitamins.
Yogurt is full of calcium and vitamin D.

Gluten Free, Keto, Paleo

Makes 4 servings

4 - 6 oz Chicken Breasts, boneless, skinless
1 Cucumber, diced
1/2 pint Cherry Tomatoes, cut in half
1/4 cup Almonds, toasted, chopped
1/4 cup Kalamata Olives, pitted, cut in half lengthwise
2 Lemons, thinly sliced
1 head Butter Leaf Lettuce
1 tbsp Olive oil
Himalayan pink alt, to taste
Freshly ground black pepper
1 tsp Garlic, minced

1/2 cup Greek Yogurt, whole fat
1/8 tsp Garlic, fresh, minced
3 sprigs Dill, fresh, finely chopped
Pinch of Red Chili Flakes
1/2 tsp Lemon juice
Himalayan pink salt

• Toss chicken with sliced lemon, olive oil, salt, pepper, and minced garlic.
Let marinated chicken sit in the refrigerator for 20-30 minutes.

For the Tzatziki:
• Mix all the ingredients together in a small bowl.

• Grill chicken for 4-6 minutes on each side, with the grill lid on. Then slice into thin strips.

Stuff a lettuce leaf with cucumber, tomato, almonds, olives, chicken, and top with tzatziki. Enjoy!

Katie Lambert’s Maca Powder Cookies

Knowledge Bombs:
Maca Powder: An adaptogen - so good for adrenal health and hormones, helping to balance them especially in post-menopausal women. It has 20 amino acids, 8 of which are essential. It’s also a mood and energy booster.

Hemp Seeds: High in magnesium, which can boost exercise performance, hemp is really good for PMS symptoms, and essential for the proper uptake of calcium. It’s rich in GLA (gamma linolenic acid) and also regulates hormones by supporting prostaglandin formation.

Maple Syrup: High in vitamins and minerals like manganese and zinc. Manganese helps with the metabolism and absorption of nutrients and also with nervous system functions. Zinc influences the immune system, helping to prevent illnesses and diseases. It is also heat stable

Nut Butters: High in good fats and protein (the highest protein content of all nuts), and good for keeping energy levels balanced.

Teff Flour: An ancient crop originating from Africa, it’s the smallest grain in the world. It has a much larger percentage of bran and germ than any other grain, so it's a very good source of dietary fiber, protein, iron, amino acids, vitamin C and calcium. Low glycemic.

1 cup All-Natural Peanut Butter
1/2 cup Maple Syrup
1 1/2 tsp Vanilla Extract
1/2 cup Teff Flour
1 1/2 tbsp Maca Powder
2 cups Unsweetened Almond Milk (can use any milk of choice. My non-vegetarian choice is always raw, whole goat milk)
1 tsp Sea Salt
Preheat oven to 350F.

• In a mixing bowl combine peanut butter, maple syrup, milk, and vanilla extract. In a separate bowl combine flour, Maca Powder and sea salt, and mix well. Pour dry mixture into wet mixture and stir to combine well.

• Use approx. 1 tbsp. of dough per cookie. Form small balls of dough and slightly flatten each cookie onto a parchment-lined baking sheet with a fork.

• Bake for approx. 10-14 minutes.

Once cookies are baked, let sit for 15 minutes to cool.

For a little extra fancy flair, In a double boiler, melt 1/2 cup baking chocolate, stirring frequently until chocolate is smooth and melted through.

Drizzle chocolate over cookies with a fork and finish off with a sprinkle of hemp seeds.


Appetite For Adventure
We all know that pie makes everything better, right? Well then, what could be better than pie/turnovers you can make over the fire at your campsite. This month, Chef Marie’s got the perfect recipe for you try.

Cherry Pie Iron Turnover with Fresh Mint

This is a decadent dessert. We wouldn’t classify it as a nutritionally dense dish. But when enjoying something decadent, trying to be thoughtful about incorporating some healthy elements will always bring your body closer to wellness.

Knowledge Bombs:
• Berries are high in fiber.
• The dark color pigment in cherries are strong antioxidants that help fight cancer.
• Honey is full of phytonutrients that work as an antibacterial and antifungal power.

Using naturally occurring sugars such as sugars found in fruits, dairy, maple syrup, coconut sugar, honey, agave nectar, etc. have more nutrients, therefore they take slightly longer to process, so your blood sugar level doesn’t skyrocket and cause a sugar crash.

Processed sugars such as corn syrup, cane sugar, fruit juice concentrates, high fructose corn syrups, etc. hit your bloodstream quickly, and if you don’t use the energy it goes to the liver and is stored as fat.

The best sugars are the ones that have sweetness but don’t increase your glycemic index, such as stevia, monk fruit, tapioca fiber syrup, etc.

So, enjoy your desserts with thoughtfulness. They are a wonderful “sometimes” food!

Time to Prepare: 30 minutes
Makes 4 servings

1 tube of pre-made biscuit dough
4 cups cherries, fresh, pitted
1/4 cup honey
1/8 teaspoon cardamom
1/8 teaspoon lemon juice
1/4 cup cornstarch with ½ cup of water to make a slurry
1 Tablespoon coconut oil (for the pie irons)
Himalayan pink salt, to taste
1 mint sprig, fresh


At Home:
Make the filling at home in a sauce pot. Heat the pot, add cherries, honey, lemon juice, cornstarch slurry, cardamom, and salt. Stir constantly, making sure you get all the lumps out of the cornstarch slurry. If it starts to stick to the bottom of the pan, just add a ½ cup of water.
Cook for 10-15 minutes until the mixture is slightly thickened, then place cherry filling on a plate to cool in the fridge. 

At Camp:
Start a fire in a designated fire pit.
Rub coconut oil all over the inside of the pie irons.
Line the entirety of both pie iron halves with biscuit dough, place 2 tablespoons of cherry filling on the biscuit dough on 1 side of the pie iron. Then clamp the 2 halves of the pie iron and set directly over the coals and cook for 4 minutes on each side.
Remove pie iron from the coals and take the turnover out. It’s very hot, so handle it with care.
Let the turnover cool for 5 minutes and serve with fresh mint.

Wildfire Season & Camp Safety: In some areas, regulations change depending on the season because of fire danger. Use only established fire rings, keep your campfire small and never leave a fire unattended.



Appetite For Adventure
Looking for camp-out-friendly recipes this summer? This month Chef Maria's cooking up a Veggie Thai Curry with layers of flavors that get better each you can plan on leftovers for another delicious meal! 

Vegetarian Thai Curry
This hearty curry dish is delicious on the first day and just continues to get better in the following days as the flavors keep developing. So, it makes a slam dunk leftover dish to enjoy for multiple days!

Knowledge Bombs: Kale is a great source of fiber which will give you healthier gut bacteria, broccoli has disease fighting nutrients that can decrease signs of aging, and coconut milk will help lower cholesterol which leads to a healthy heart. As you can see, this dish is all about giving back to your body!

Time to prepare: Less than an hour
Vegan, Gluten Free, Paleo & Keto friendly
Makes 4 servings

2 tablespoons coconut oil
1 cup finely chopped onion
1 tablespoon chopped cilantro
1 teaspoon minced ginger
1 teaspoon minced garlic
3 cups sliced mushrooms
1 cup frozen peas
1 cup broccoli florets, cut into small pieces
1 cup chopped kale
1 can (15 ounces) coconut milk
2 tablespoons curry paste (Massaman yellow curry or red Thai curry)
Juice of 1 lime
Sea salt, to taste
Freshly ground black pepper, to taste

In a medium saucepan, add the coconut oil and set over medium-high heat. Add the onions, ginger and garlic and cook, stirring occasionally, until soft, 5 to 7 minutes. Add the mushrooms to the pot and cook until they start to release their liquid and are soft, about 5 minutes. Add the peas, broccoli, and kale to the pot and stir a few times, cooking another 1 to 2 minutes more.

Add the coconut milk, curry paste, and lime juice to the pot and bring the stew to a low boil. Cover, reduce to a simmer, and cook for 20-30 minutes, until the vegetables are very soft, and the stew is slightly thickened. Then add cilantro, lime juice, and salt and pepper to taste, and serve. Serve over jasmine rice or cauliflower rice.



Appetite For Adventure
Spring is here and hiking season is in full swing! Chef Maria’s got a simple recipe for delicious and nutritious trail mix to help fuel your next trek.

Eddie Bauer GORP
As the weather continues to warm up, it’s prime time to start hitting the trails! And being on the trail is always more fun with trail mix in hand. Here’s an easy 15-minute recipe for Eddie Bauer GORP (my interpretation of “Good Old Raisins and Peanuts”) that can be made on the stove top or on any camp stove.

We’re using oats because they’re a delicious whole grain that are also a great source of vitamins, minerals, and fiber. They give a nice slow burning energy that’ll last for hours. The nuts deliver some much-needed protein and the dried bananas give you potassium to fight off cramping muscles. Who knew such a tasty treat could be so beneficial!

Vegan / GF / Vegetarian

1 cup gluten-free rolled oats
1 TBSP coconut oil
1/4 cup macadamia nuts, toasted & chopped
1/4 cup Pecans, toasted & chopped
1/4 cup Goji berries
1/4 cup dried cherries
1/4 cup banana chips
1/4 cup semi-sweet chocolate chips
Pinch  Himalayn pink salt
1/2 cup almond butter
1 TBSP honey (agave nectar for vegan)

In a skillet, melt coconut oil, add oats and toast until golden brown.

Then add almond butter, honey, and salt to the skillet of oats. Warm all ingredients until it’s completely mixed together.

On a cookie sheet, spread the oat mix out evenly in a thin layer and let cool at room temp.

Place the cooled oat mixture and all the nuts, fruit, and chocolate chips in a mixing bowl.

Toss until evenly distributed.

It’s that simple, folks!



Appetite For Adventure
April is Earth Month and to celebrate, Chef Maria’s making delicious plant-based Green Smoothies! The next time you’re looking for a quick and simple breakfast solution or an easy, prep-ahead snack to enjoy before your next adventure, opt for this veggie-filled drink!

Plant-Based Green Smoothie
Green smoothies are a tasty way to get more veggies into your diet. Plant foods are a rich source of antioxidants, which can help protect against free radicals, and green veggies in particular have also been known to help fight inflammation, boost your immune system, increase energy levels, and detoxify the body.

10 Minute recipe
Only 8 ingredients
Vegetarian | Gluten Free | Paleo | Organic

1 ripe avocado
1 ripe banana
2 cup macadamia nut milk
1 cup cold water
1 cup spinach
5 sprigs basil
1/2 cup broccoli sprouts
2 tablespoon raw honey (optional)
1/2 teaspoon Himalayan pink salt

In a blender, add all the greens and liquids together, blend until smooth.
Then add the rest of the ingredients and blend until smooth.
Pour into a glass and enjoy!



Appetite For Adventure
Looking for the perfect nutritionally-balanced snack to fuel your spring training and other activities? Chef Maria’s serving up a delicious frittata recipe that’s easy to throw in your pack for a quick energy boost whenever you need it.

Frittata On The Go
4 slices bacon (can sub for beans, tofu, or veggies of choice)
1 cup peeled, cubed potatoes
or sweet potatoes (1/2-inch cubes)
1/2 cup chopped spinach
4 eggs
1/3 cup almond milk
1/2 cup chopped kimchi
Sea salt, to taste
Freshly ground black pepper, to taste

Spring is here, which means it's time to kickstart our spring training routines! Part of that training is being mindful about nutrition. When we move our bodies on the trail, in the gym, or however you prefer to be active, it’s important to have nutritionally dense foods to fuel you up and to replenish you afterwards.

This month we’re featuring a slam dunk Frittata On The Go recipe. This is my go-to pocket snack, for the long walk into climbing crags. It’s delicious, sustains energy needs, regulates blood sugar, and keeps me moving until I reach the top of a long climb.

This 30-minute recipe will help repair muscle, curb sugar cravings, and restore your energy. Train hard, keep it fun, and eat well!

TIP: For variety, you can substitute most tender greens for spinach—try chard, sorrel, or arugula. To make these vegetarian, omit the bacon and substitute tofu or beans, and use a tablespoon of olive oil for sautéing plus some to coat the muffin tin.

Preheat the oven to 325 degrees F.

In a medium sauté pan set over medium heat, fry the bacon until crisp. Drain on a layer of paper towels. Reserve the bacon fat. Once cool, chop the bacon into small pieces and set aside.

Add the potatoes to the same sauté pan and cook until lightly browned and soft, 10 to 12 minutes, adding bacon fat to the pan as needed. Remove the potatoes from the pan and set aside to cool.

Return the pan to the heat and add the spinach. Cook until wilted, about 3 minutes. Remove the spinach from the pan and set aside to cool.

In a medium bowl, whisk together the eggs and almond milk. Stir in the kimchi and then fold in the cooled bacon, potatoes, and spinach. Add salt and pepper to taste.

Coat 4 cups of a muffin tin with a thin layer of bacon fat and divide the egg mixture among them. Bake until cooked through and starting to brown on top, 20 to 25 minutes

NUTRITION FACTS (PER BAR): Calories: 281, Calories from fat: 212, Total fat: 20 g, Saturated fat: 7 g, Cholesterol: 211 mg,
Sodium: 81 mg, Potassium: 443 mg, Total carbohydrates: 12 g, Fiber: 1 g, Sugar: 2 g, Protein: 12 g



Image © Kyle Johnson, from the book Peak Nutrition

Appetite For Adventure
This month Chef Maria Hines has a delicious chocolate-y recipe that’s perfect to share with loved ones on a Valentine’s Day hike…or anytime at all.

Fudgy Nutty Protein Bars
11/2 cups pitted dates
1/2 cup cocoa powder
1/4 cup tapioca syrup or honey
1/4 cup almond milk
11/2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon orange oil
2 tablespoons whey or vegan protein powder
1 cup chopped nuts and seeds (your own mixture)
1/2 cup dark chocolate chips

Getting enough protein as an athlete can be tough, especially when you’re always on the move. This month we’re sharing a recipe that combines dark chocolate with multiple protein sources for a satisfying but sweet treat that’s perfect for a day hike with the ones you love! Fudgy Nutty Protein Bars are a filling grab-and-go source of antioxidants and nutrients that will help round out your protein intake when in the backcountry.

*Knowledge Bomb 1:
Dark chocolate is packed with numerous antioxidants, rich in iron, zinc and magnesium. It improves memory and focus, improves mood, and relieves stress. What’s not to love!

*Knowledge Bomb 2:
Dark chocolate is great for your spring training! It dilates your blood vessels to increase blood flow for better performance of the heart. Cocoa increases the calming brain chemical serotonin, which combined with the caffeine in chocolate, gives a calm energy to help focus on your training. Dark chocolate also helps reduce inflammation, so it assists with your recovery.

TIP: You can use any nut or seed in any combination for these bars. We love pistachios, pecans, walnuts, chia, sunflower, and hemp seeds. Tapioca syrup is used in this recipe for its low glycemic properties, but honey is an easy and delicious substitute if you’re having trouble sourcing the syrup. We prefer our homemade Almond Milk, but commercial nut milk can be substituted.

In a food processor, add the dates, cocoa powder, tapioca syrup or honey, almond milk, cinnamon, salt, vanilla, and orange oil. Pulse until blended thoroughly. Add the whey powder to the bowl and pulse a few times until just incorporated. Turn the machine off and remove the blade. Add the nut and seed blend and the chocolate chips and fold in until well combined. The dough will be stiff, so use some muscle and fold, fold, fold!

Scrape the paste into a loose rectangular on a large piece of parchment paper Cover with another piece of parchment and press down to spread out the paste a bit. Using a rolling pin, roll the paste into a rectangle about 1 inch thick. Cut into 12 evenly sized pieces.

The bars will keep at room temperature for a couple of weeks or can be individually wrapped and stored in the freezer for up to 2 months.

NUTRITION FACTS (PER BAR): Calories: 348, Calories from fat: 82, Total fat: 11 g, Saturated fat: 3 g, Cholesterol: 80 mg, Sodium: 39 mg, Potassium: 507 mg, Total carbohydrates: 39 g, Fiber: 5 g, Sugar: 22 g, Protein: 30 g



Appetite For Adventure
Every month, we’ll be sharing a new recipe from the queen of the campfire herself, Chef Maria Hines. Maria loves to help people live their best lives through an active lifestyle and nutritious, delicious eating…so get ready to take your backcountry cuisine to the next level.

Chicken and Rice Porridge
2 tablespoons olive oil, divided
2 chicken thighs, seasoned with salt and pepper
2 carrots, finely chopped
1 yellow onion, finely chopped
1 tablespoon minced fresh ginger
1 cup sprouted brown rice, soaked overnight
3 cups chicken stock or bone broth, preferably homemade
1 bay leaf
2 tablespoons soy sauce
2 tablespoons chopped cilantro
1 tablespoon fresh lemon juice
Sea salt, to taste
Freshly ground black pepper, to taste
Sriracha or sambal oelek (optional)
Lemon slices, as garnish

Looking for the perfect meal to take with you on your next cold-weather adventure? This recipe is easy to make ahead of time and ideal for packing in a thermos for a cold day out on the trail, and since it’s a one-pot meal there’s less fuss and less mess. 

We use sprouted rice in this recipe (make sure to soak it overnight!) to increase the digestibility so your body can absorb the maximum amount of nutrients. You can also modify this recipe by extra veggies for chicken, if vegetarian.

TIP: If you’re making this porridge at home, you can use a slow cooker, which won’t need the regular stirring.

In a large saucepan, add half the oil and set over medium-high heat. Add the chicken thighs, skin side down, and cook for 8 minutes. Turn over and cook another 8 to 10 minutes more, until brown and crispy. Remove the chicken from the pan and set aside.

To the same saucepan, add the remaining 1 tablespoon oil, plus the carrots, onion, and ginger. Cook, stirring occasionally, until the vegetables are soft and starting to brown, about 8 minutes. Add the chicken and any juices that have collected back to the saucepan. Add the rice, stock, bay leaf, and soy sauce. Cover and bring to a boil. Reduce the heat to a simmer and cook for 1½ hours, until the vegetables are very soft and the chicken is falling from the bone.

Remove from the heat, take off lid, and let cool slightly. Add the cilantro and lemon juice and stir to combine. Add salt and pepper to taste, Sriracha or sambal oelek if desired, garnish with lemon slices, and serve.

NUTRITION FACTS (PER SERVING) Calories: 312, Calories from fat: 56, Total fat: 6 g, Saturated fat: 1 g, Cholesterol: 32 mg, Sodium: 23 mg, Potassium: 501 mg, Total carbohydrates: 47 g, Fiber: 2 g, Sugar: 4 g, Protein: 15 g