AIP camp food? Can it be done? YOU BET. Whenever I see an AIP group member asking about suggestions for camp food, hiking fare, or jerky recipes – my immediate suggestion is they check out Backcountry Paleo. Sue has nailed that niche and offers tons of information and recipes on her site. I’ve been squirreling away some of her recipes on Pinterest for when we pack in. Although that probably won’t be for a while…
See, we are what you’d call car campers. I grew up car camping and I do it well. 🙂 The Mister (being the Eagle Scout he is) has done his fair share of the backcountry stuff. But with kids, there’s a level of convenience that comes with car camping and as a parent – that convenience is sacred.
Inspired by Sue’s Savory Cauliflower Couscous, I attempted to make my Pineapple Green Rice trail-friendly. Sue has some helpful storing tips to take into consideration when making a large batch of food for the trail:
When I make a big batch like this, I measure its total volume, do the math on how much each serving measures up to, package it all up in a large glass jar, and clearly label the jar with how many servings are contained and the measured volume of each serving. Then as I do trips, I just measure out how many servings I want by volume, package them in ziplocs with serving sizes on them, edit the jar label, and toss it back in the freezer.
~ Backcountry Paleo
For this recipe, 1/4 cup dried mixture is one portion. It makes just about one cup dried, so you’ll have four servings. If you store it all together (like I did), you’ll need a little more than one cup of boiled water to reconstitute. Some volume and vibrancy are lost after deconstructing, dehydrating, and reconstituting this dish.
BUT! It still managed to receive colorful praise from The Mister. I won’t quote him (language), but after spending the morning and afternoon hiking with the kids, as soon as everything hit the skillet he was ready to eat whatever it was he was smelling. 😉 Yes, even when camping we eat nourishing, real food! I fixed this up and folded in some ground beef in the skillet for an easy meal.
- 1 TB fat of choice (I used avocado oil)
- 1 cup freshly diced pineapple
- 1 shallot, chopped
- 2 garlic cloves, pressed or grated
- 1-inch fresh ginger, peeled and grated
- 1 TB coconut aminos
- 1 head broccoli, florets removed and "riced" in a food processor fitted with a steel blade
- Sea salt, to taste
- Bring a large cast iron skillet to medium-high heat, then add fat of choice to let it heat up.
- Cook diced pineapple until it begins to caramelize slightly, about 5 minutes. Transfer to a dehydrator tray fitted with a fruit leather sheet.
- Add shallot, garlic, and ginger to the pan and cook 3 minutes, stirring often. Drizzle in the coconut aminos and carefully fold in the green "rice".
- Continue cooking, stirring often another 3 minutes. Divide mixture evenly among two more dehydrator trays fitted with fruit leather sheets, spreading evenly.
- Let both the diced pineapple and broccoli mixture dehydrate until completely dried, stirring as needed to break up any clumps.
- The broccoli mixture will need less dehydrating time than the pineapple. In my dehydrator, the broccoli mixture took 4-4½ hours and the pineapple went upwards of 10 hours.
- Once both are dried, cool completely to room temperature and store in a cool, dark place. Store in the freezer for extended storing. I chose to store this in a Mason jar in the freezer, obviously if you're going on a backcountry excursion, glass probably isn't the best idea. 😉
- Combine dry mix with enough boiling water to just cover the top of the mixture (a little more than equal parts).
- Stir well to combine and ensure water is able to do its thing. Let sit, covered for five or so minutes.
- Heat in a screaming hot skillet or add to cooked ground beef (car campers) and cook a few minutes to heat through and let flavors combine. Season to taste and serve.