9th annual "Primitive Skills" kayak trip (beginner-friendly)
Meal Planning
Each participant on the beginner-friendly kayak trip will bring and prepare some food for the group -- either one dinner, or two smaller meals. To choose your meals, visit the Doodle calendar here.
Some things to keep in mind:
Kitchen equipment (pots, pans, spatula/stir spoon, cutting boards, MSR stoves & fuel, a couple of serving bowls etc) are provided; just bring enough ingredients/spices for your meal and you're good to go! If you need something in particular to prepare your meal, let me know.
Meals should be enough to feed 10 hungry people. If in doubt, bring a little extra; you can always prepare less.
Our dietary requirements in this group include:
1. Vegetarian-friendly (meat "on the side" is fine, as long as it's not an integral part of the meal) -- meat also tends to go bad quickly in the summer heat; best avoided if possible.
2. Salmon allergy -- please avoid bringing salmon.
3. We do have one participant who is gluten-free. This sounds intimidating, but Cheryl will bring her own breakfast cereal and her own GF bread for lunches, which helps to make things fairly straightforward.
Suggestions:
Breakfast: perhaps cereal, granola, oatmeal, couscous or (for the adventurous) French toast, along with a serving of fresh fruit for everyone. Would be nice, but not necessary, to have gluten-free-friendly breakfasts.
Lunches: try pitas, wraps, kaisers etc. with choose-your-own toppings like cream cheese, bean spread, tomatoes, falafels, peppers, hummus, etc ... Cheryl will have her own GF wraps for lunch, so you don't have to worry about making this meal gluten-free.
Dinners: Great gluten-free dinners might include rice, lentils, potatoes, quinoa, rice noodles, chili, chickpeas, yams, curries, stirfrys, etc. If you're bringing a sauce for dinner, please check the ingredients (there IS gluten-free soy sauce available, and it's actually tastier!)
Kitchen equipment (pots, pans, spatula/stir spoon, cutting boards, MSR stoves & fuel, a couple of serving bowls etc) are provided; just bring enough ingredients/spices for your meal and you're good to go! If you need something in particular to prepare your meal, let me know.
Meals should be enough to feed 10 hungry people. If in doubt, bring a little extra; you can always prepare less.
Our dietary requirements in this group include:
1. Vegetarian-friendly (meat "on the side" is fine, as long as it's not an integral part of the meal) -- meat also tends to go bad quickly in the summer heat; best avoided if possible.
2. Salmon allergy -- please avoid bringing salmon.
3. We do have one participant who is gluten-free. This sounds intimidating, but Cheryl will bring her own breakfast cereal and her own GF bread for lunches, which helps to make things fairly straightforward.
Suggestions:
Breakfast: perhaps cereal, granola, oatmeal, couscous or (for the adventurous) French toast, along with a serving of fresh fruit for everyone. Would be nice, but not necessary, to have gluten-free-friendly breakfasts.
Lunches: try pitas, wraps, kaisers etc. with choose-your-own toppings like cream cheese, bean spread, tomatoes, falafels, peppers, hummus, etc ... Cheryl will have her own GF wraps for lunch, so you don't have to worry about making this meal gluten-free.
Dinners: Great gluten-free dinners might include rice, lentils, potatoes, quinoa, rice noodles, chili, chickpeas, yams, curries, stirfrys, etc. If you're bringing a sauce for dinner, please check the ingredients (there IS gluten-free soy sauce available, and it's actually tastier!)