Meal Planning for a Sea Kayak Trip

Meal Planning for a Sea Kayak Day or Multi-Day Trip

Packing Food-Group meals, sealed in a Ziploc Freezer bag can be fit into any small space in either hatch. A small plastic lined stuff sack will also work.

Perishable/Crushable Foods-Anything requiring refrigeration will keep quite well, if well waterproofed and if it is stored against the bottom of the boat. Crushable items can be loaded in last.

What are some meal options and menus for a day or multi-day sea kayak trip?

Lunches   

Sea Kayak touring, is usually not a marathon fitness event- you are working hard enough to develop a good appetite but not so hard that you do not feel like eating much during the day.  Guides usually take enough food for a sandwich or 2 each day along with chocolate bar for morning and afternoon and one or 2 pieces of fruit, each day. Most fruit travels well as does bread (containing preservatives) cheese, jam sweets. Bagels will last the week, pita bread 3
days.

Bagels, cream cheese, avocado, and tomatoes or substitute veggie

Bread, peanut butter and jam,

Fruit, gorp, peanuts, candies, cookies, brownies, chocolate, crackers

Breakfasts        

First things first! Make a pot of coffee, share a cup with the cook. It is important to keep them happy.

BAKED GOODS: for early in the trip, these are a big hit. Muffins, cinnamon buns, whatever you can bring from home would be great. Cooking them from scratch on our stove can be frustrating.

EGGS - They'll keep for at least 4 days, and they should travel all right in their cardboard container (as long as you keep it dry). Huevos rancheros with pita's, canned ham and peppers, toast or English muffins are a nice addition, and a melon or some bananas.

CEREAL & FRUIT SALAD: great for an early start. Don't underestimate how easy and original this will be (everyone else will be making pancakes!). Fruits with thick peels travel well.  Adding a little orange juice, and maybe some cinnamon, is a nice touch. Mix up some powdered milk, or bring boxed UVH or tinned milk. Toast /bagels with jam is original too - you can grill it on the stove.

RICE PUDDING: Great for using up leftovers - add raisins, cinnamon and sweetened condensed milk, or powdered milk and sugar.

HASHBROWNS: Fastest if you grate the potatoes and squeeze the water out, or boil / bake the potatoes the night before and just brown them up in the morning. Delicious with onion and garlic.

FRENCH TOAST or PANCAKES: Try adding berries, apple, nuts, poppy seeds, lemon peel, etc. However, this menu item can be time consuming, on our two-burner stove. Pancakes can be a long, messy project.

COOKED CEREAL: Add dried fruit to the cooking mixture, so it'll re-hydrate (good for meals late in the trip). Or cook it up with coconut, milk and honey.

Menus

Toasted Bagels and Fruit.   

Toast 1 - 2 bagels per person in frying pan, 

Slice 1 or 2 melons or oranges

Locate a breakfast buffet log (in the sun) to display the
meal selections!

 

Granola and Fruit.

As above except you should not try to toast the granola!

UHT tetra pack milk or canned milk is OK when not taken alone.

Hot cereal

Porridge can be nice on a cool morning; the instant types are very quick, and usually have a quick fact on the package that fuels our morning discussions!       

Breakfast Burritos

8 small flour tortillas   

8 eggs (2 ´ 277ml "Eggbeaters or 1 ´ 454 ml container frozen eggs)

2 bell peppers (1 red & 1 green)   

200 gm cheddar cheese

200 ml mild or medium salsa       

Pre trip Preparation:

Put the 8 flour tortillas into a large zip-lock bag. Finely chop the green & red peppers, put into a plastic bag and freeze. Put the salsa into a small plastic bottle.

Preparation:

You will need a frying pan for this. With a small pan, use ¼ of the ingredients to make 2 Burritos each time. Butter or oil the pan as needed to prevent sticking. Grate or slice the cheese before starting (or bring pre-grated cheese). Thaw the frozen egg product before starting. Pour the eggs into the pan and make scrambled eggs. Add the peppers as the eggs begin to firm. Add the cheese just before the eggs look done. Spoon the equivalent of 1
egg into each tortilla. Add salsa to taste. Fold up the bottom of the tortilla and roll up. Makes 8 breakfast Burritos, or 2 each. No dishes, minimal clean-up!

*Note* Use real eggs, if transport is no problem. Use powdered eggs for summer, when refrigeration is not possible. Add tomato, if you like. Use dried & re-hydrated peppers to save weight or in summer. Add re-fried beans (canned or powdered) if you like.

Pancakes. Buy mix and follow instructions, you can spruce them up by adding bananas or blue berries.

Dinners  Some
basic principles to consider:

1 - our
stoves are hot and it is quite easy to burn food. Plan to stir more often than you would on your stove at home. Items that will take a while to cook (e.g. potatoes) may be easier boiled in water than simmered in a sauce. Once they're almost cooked, you can add them to your sauce. It is a consideration to have food that doesn't take hours to cook. For example, brown rice is harder to cook than instant rice...

2 - we carry most of our fresh water for the trip with us, and have little opportunity to restock, so we try to be conservative. Meals that absorb cooking water are great - e.g. rice, bulgur wheat - use 100% fresh water. To cook pasta and potatoes, use 1/4 ocean water for boiling.

3
- Fresh meat will not keep past day one. If you can cook meat at home, freeze it and keep it frozen en route to the trip, it will thaw in time for dinner day 2 or 3. Beyond that, meat is
always going to be dried and spiced (e.g. pepperoni) or tinned (e.g. canned ham, tinned chicken).  It is best if meats can be added to the meal late in the cooking process, so vegetarians can have their portion before meat is added.

4
- Fresh vegetables & fruits will travel well if you buy them free of scrapes or bruises, and if you wrap them in cloth or newspaper, and then in plastic. If you wrap them in plastic bags alone, they'll sweat, and go bad quickly. Citrus fruits are more forgiving, due to their thick skin.

You can start all your dinners with a tossed salad,Greek salad, or veggie's and dip. 
Powdered soup packages are ideal for trips as well they add needed fluid, and take the edge of the hunger, so people might slow down and actually taste your meal.

 

Burritos or wraps

Aged cheddar cheese        Grated Lettuce

Tomatoes          Refried Beans

Salsa                Sour
cream

Burrito shells (various flavors available)

Preparation: individually cut slice, dice, and grate ingredients, into separate
bowls.  Heat beans on low. Heat burrito shells on low over stove in a fry pan, you can even melt cheese on them if you want to impress.

Curried Seafood
Rice

2 - 180 g boxes of Uncle Ben's Curried Almond Rice

2 - 133 g cans of shrimp, scallops or salmon (or a
combination of) or what ever fish you catch?

25 ml Butter    

1 - 350 g package of frozen snow peas of snow peas &
water chestnuts

1 - 144 ml peach "fruit cup"    

1.1 litres of water    

Pre Trip Preparation:

Empty contents of both boxes of rice into a medium sized
plastic bag. Package the butter in a small container

Preparation:

Measure 1.1-litre water into a medium sized pot (2-2.5 litre cap). Add rice, seasoning and butter and bring to a boil, stirring occasionally. Reduce heat and boil gently for 20 minutes, stirring occasionally. Add the canned seafood and vegetables and simmer for 2 more
minutes. Add the fruit, simmer for a minute and serve. Makes 2 litres of curried rice, or about 500 ml for 3 - 4 people.

**Note**
Substitute dried shrimp or salmon, if weight is a concern. Substitute dried or freeze-dried vegetables & fruit for summer trip or lighter packing weight. To serve 2-3 people, use only 1 box of rice and 1 can of seafood. Reduce water to 550ml. To serve 5 people, add 1 more box of rice and increase water by 550ml.

Curried Chicken Delight

Fried chicken / Kentucky fried  or Canned Chicken

Minute rice         

Mozzarella cheese (grated)  

Dried corn, or small can of corn-powdered milk

1 pkg. of curry sauce mix     

Pre Trip Preparation:

Cook the chicken before the trip, then de-bone, skin, and bag it. This will help prevent it from going bad, and if frozen before the trip, the chicken will last longer.  
You will want to prepare this on Day one or 2 of the trip

Or Buy canned chicken (I found 8 to 10 oz cans of chicken at Costco for about $5.00 per can) 

Preparation:

1. Put a little more than enough water in for rice

2. Mix in rice and heat

3. Wait 3 minutes, add in corn and chicken to rice

4. Mix curry sauce, milk powder, and water together in cup

5. Add sauce to rice mixture

6. Cook for 5 minutes, spread cheese on top, and serve

*Notes*

Quantities vary according to size of group.

Chicken should be eaten within two days (spoilage)

Linguine with White Clam Sauce

Linguine 100ml/person                 

100 ml vegetable oil in bottle

2 cans baby clams                     

1 medium onion

2 cloves of garlic or ½ t garlic powder              

250ml or more white wine

100 grams Parmesan cheese                   

Pinch of salt, and dash of parsley

Pre Trip Preparation:

At home dice onion and place in small bag, if desired dry
onion as well.

Preparation:

1. Press or dice garlic (if fresh), and rehydrated onions (if needed).

2. Sauté onions, garlic in ½ the oil until transparent and light brown

3. Reduce heat to simmer add juice from canned clams, and then add white wine.

4. Stir in clams, simmer 5 - 10 minutes

5. Set sauce aside and cook linguine, using a little oil and salt in the water

6. Drain linguine and reheat sauce

7. Sprinkle cheese on pasta, spoon on sauce and add some parsley for colour. Enjoy!

Tuna Mushroom Casserole

Noodles, butter, and salt in bag 

1 can of tuna

Mushroom soup mix 

Fresh or dried mushrooms

Varieties: green peppers / dried veggies / canned veggies

White cheese (grated)

Pre Trip Preparation: Pre package the noodles, butter and
salt all into one bag - saves room and time when cooking on the water.

Preparation:

1. Boil enough water for noodles,  add noodles

2. Once noodles soften, add soup mix and varieties, add tuna and simmer

3. When ready, add cheese and serve

Mexican Surprise

1 large bag of corn chips     

1 pkg. of tomato soup mix     

8 oz. pkg. of cream cheese   

1 tin tuna

Dried corn, or small tin of corn

Pre Trip Preparation   

Place corn chips in hard container (so they won't smoosh),
and take a smiley break to enjoy the excitement of the upcoming trip.

Preparation       

Make pkg. of tomato soup.      

Add corn, tuna, and cream cheese.

Simmer until cheese is melted into the mixture.

Place corn chip in individual bowls, and pour mixture over
chips.

Sunburst Shrimp
Curry

Minute rice (enough for group) - seasoning salt, and butter

1 Tin of shrimp         

½ cup raisons   

1 banana, orange, or other fruit 

1 pkg. of Surprise dried peas

1 chicken bouillon cube       

1 pkg. curry sauce mix

Pre Trip Preparation    Bag
minute rice, seasoning salt, and butter. Prep the fruit and place in hard
container. Prep of fruit may also occur on the trip, which will allow the fruit
to last longer.

Preparation

1.   
In
bottom of pot brown rice in butter and seasoning salt.

2.   
Add
600 - 700 ml of water, chicken bullion cube and curry sauce mix

3.   
Bring
to a boil stirring occasionally

4.   
Add
remaining ingredient and cook until everything is heated through.

Buckwheat
Noodles With Herbs

Buckwheat noodles (enough for group)    

30 ml olive oil       

250 ml Parmesan cheese

5ml or 1 tsp. each: marjoram, basil, and oregano (triple
quantities if fresh), salt, cayenne pepper

Pre Trip Preparation

Break
buck in ½ and bag it.

Place
30 ml of olive oil in small container for transportation, and bag all seasoning
together with Parmesan cheese.  

Preparation

Boil 1 litre of water in a large pot.     

Add noodles and boil for 10 minutes

Drain, add olive oil, and toss gently 

Add bag o' seasoning.

Toss again, serve!    

Ham / Pineapple and Scalloped Potatoes (serves 3-4)

2 pkg. of "Scallops potato's & Sauce" Lipton's

1 - 600 gram canned ham (or 2 ´ 184 gram cans)

50 ml butter                  

1 - 350 gram package of frozen peas   

1 - 144 ml Pineapple "Fruit Cup"          

200 ml powdered milk

1 litre water    

Pre Trip Preparation:      

Measure off the desired amounts of butter, frozen peas and
powdered milk, and repackage into small plastic bags.

Preparation:  

1.   
Measure
1 litre water into a large pot.

2.   
Add
Milk or milk powder and butter and begin heating on stove

3.   
While
water is heating, stir in potatoes & sauce packages. Bring to a boil
stirring regularly to prevent the sauce from sticking to the pot.

4.   
Reduce
heat and simmer for 10 minutes, stirring frequently.

5.   
Cube
the canned ham, and the ham and peas to the mixture and continue to simmer and
stir for four (4) minutes.

6.   
Stir
in the pineapple fruit cup and remove from heat and serve.

Makes about 1.8 litres of potatoes, or 450 ml each.

*Notes:
Substitute dried or freeze-dried peas and pineapple for summer trips or lighter
packing weight.

Substitute
fresh, UHT or condensed milk for the powdered milk if weight is no problem.

To
serve 2-3 people, use only one small can of ham and ½ the peas

To
serve 5-6 people, add 1 more package of potatoes and increase butter, milk and
water by 1/3.

Trailside
Shepherds Pie

1 packet Idaho Complete Instant Mashed Potatoes (110 grams)

½ medium onion 

500 gram ground lamb or beef, Corn Beef can work

200-g mozzarella or cheddar cheese

1-350 g package of frozen mixed vegetables

½ pkg. taco seasoning mix (20g) 625 ml water    

Pre Trip Preparation:

At home, brown the meat and chopped onion in a skillet.
Drain off any excess fat. Add the taco seasoning mix and the 1.3 the recommended
amount of water. Cook for a minute then allow to cool. Seal the meat in a
plastic bag and freeze.

Preparation:

Measure 625 ml water into a small pot (1-1.5 litre cover)
and bring to a boil. Remove from heat and stir in the potato flakes. Set aside.
In another pot (more the 2.5 litre cap) heat the frozen meat and vegetable
mixture, cover with a layer of cheese, add the remaining mashed potatoes on top
and finish with a final sprinkling of cheese. Cover and continue heat on a low
setting for 2 minutes, or until the cheese has melted. Remove from heat and
serve. Makes about 1 litre of Shepherds Pie, or 500 ml each for 2.

**Note**
Substitute dried or freeze dried vegetables for summer trips or lighter packing
weight. Substitute fresh, UHT or condensed milk for the powdered milk if weight
is no problem. To serve more people, simply multiply this recipe once for every
2 additional people. **

Fish
on Heat  

Combine:

1 can of corn niblets 

1 can of stewed tomatoes

1 can of salmon (or BBQ fresh salmon if available)

2 tsp. of dill, 3 oz of cream or skim milk (according to
preference)

Preparation:

Heat but not boil serve with pasta (penne noodles are great)
or brown or basmati rice.

Vegetarian
Meals

Burritos
or wraps

Aged cheddar cheese
Grated, Lettuce, Tomatoes, Refried Beans Salsa, Sour cream, Burrito shells
(various flavors available)

Preparation:  individually cut slice, dice, and grate
ingredients, into separate bowls. 
Heat beans on low. Heat burrito shells on low over stove in a fry pan,
you can even melt cheese on them if you want to impress.

Vegetarian
Chili

TVP textured vegetable Protein (available in most community
foods)

Kidney beans

Diced canned tomatoes

Clove of garlic

Onion

Chili powder

Corn

Green pepper

Carrots

Cheddar cheese

Instant rice

Preparation: Heat kidney
beans, tomatoes, TVP, garlic onion chili powder, corn, green pepper, and
carrots. Add cooked rise, simmer 8min.   Sprinkle cheddar cheese on top each serving for taste

Linguine
with Sun Dried Tomato Pesto Sauce

1.   Linguine       

2.   pesto
sauce - different types are good for variety

3.   Pine
nuts    

4. Fresh ground pepper Salt

Preparation:    Boil
water and throw in linguine

Heat sun dried tomato pesto sauce and combine with linguine
when done

Top with fresh ground pepper and touch of salt.

Pine nuts are also a great topper. Always excellent with a
fresh salad.

Mandarin Walnut Salad

1can mandarins      2 tbls of brown sugar    1/2 cup chopped walnuts

Your choice of edible uncooked vegetables    lettuce or mixed greens

fresh tomatoes      green onions    green , yellow, red peppers

avocado 

Preparation:    Mix brown sugar into
mandarins and mandarin juice. Add walnuts and mix. Chop and dice vegetables.
Combine veggies and greens and top with mandarins and walnuts