Having recently returned from a 3-week moto trip that included multiple days of camping I thought I would share some meal ideas with those of you who have an interest in healthy foods. As you read, you may wonder why we ate what we did, so here are the criteria I had to work with on this expedition: food had to fit into zip lock storage bags, inside of a 9x20" nylon bag, inside a side case with a bunch of other stuff food would be crushed so nothing could be fragile food had to remain safe for consumption without refrigeration for up to 3 full days food had to be gluten-free (I have Celiac disease) food had to be highly nourishing and include plenty of dietary fiber to keep us regular food had to be tasty & healthy I realize that many people believe that the definition of "healthy foods" is subjective. Yet nothing could be further from the truth. Defining "healthy" when it comes to food is simple. Healthy foods are foods that promote health and unhealthy foods promote non-health, otherwise known as illness or disease. Whole, unprocessed foods promote health. For tens of thousands of years human beings have eaten fresh fruits and vegetables, harvested and cooked wild yams, grains and seeds, and enjoyed fish and birds (and the occasional large animal). Paleo-anthropology teaches us that our ancestors consumed 100-150 grams of dietary fiber every day. That's a great deal of dietary fiber, and it is impossible to achieve those numbers eating only meat and drinking bone broth. Keep in mind that dietary fiber is found only in plants, not flesh or eggs or milk. Historically, humans have always eaten lots and lots of plants. Americans consume very little in the way of whole plants (about 10 grams of fiber/day) and lots of animal flesh, and fake, or processed food. As our consumption of non-health promoting foods increases our rates of illness and disease also increases. In fact, there is a direct correlation between diet and disease - people who consume the vast majority of their calories from meat/dairy/processed foods have the highest rates of cancer/heart disease/auto-immune issues. Conversely, humans that obtain the majority of their calories from whole, unprocessed plant foods with minimal meat/dairy/processed foods have the lowest rates of cancer/heart disease/auto-immune issues. If you want to learn more, I suggest reading "The China Study" by T. Colin Campbell, PhD. Here is a run down of what you might find in our food stuff sack at any given time (always organic, if it was available): 1/2-1 lb. of buckwheat groats or quinoa (or a mixture of the 2) a couple medium size yams or sweet potatoes 2 lbs. broccoli (chopped small) or asparagus or cauliflower 2 lbs. baby spinach garlic and an onion 1/2-1 lb. of raw pumpkin & sunflower seeds, raw walnuts 1/2-1 lb. blend of raisins, prunes, apricots and unsweetened cherries 1/2 -1lb. lentils or mung beans 1/2-1lb. black bean noodles 6-10 Lara bars dried, hot peppers plastic jar of organic peanut butter 1/2-1lb. coffee 1/2-1 lb. powered non-GMO soy milk 1/4-1/4 lb. cane sugar It might surprise you to see broccoli, asparagus and baby spinach on the list. These vegetables held up remarkably well when stored in a shady spot, even on very warm days. We always ate the fresh foods first, beginning with the baby spinach. We bought the largest plastic tub of spinach at the market and packed all of it into a single gallon-size zip lock bag. My husband became the master of squeezing all the air out, which may have helped it to survive for several days in the open air. Why these foods specifically? Well, I gave that question considerable thought when mentally planning our menu. I wanted to nourish us with foods I knew would meet our macro and micro nutrient needs, provide support for easy digestion and elimination, and support our immune systems. Traveling is stressful, even when you are having fun. Over time, stress can tear the body down which impacts the quality of the experience. Fresh foods are always going to serve a body better than processed. On this trip, we were living outdoors for many days at a time, thermo-regulating, gathering wood, hiking and riding. Basic life burned far more calories than at home and our travel diet had to reflect the increased caloric demand. I knew that ingredient selection would diminish the further we got from big cities. Modest rural stores still stock their shelves with healthy choices, just not as many as Whole Foods does. When we passed through a bigger town, we would hit a local coop and refill on the organic bulk items and wait to purchase the fresh produce closer to our campsite. Here is a sample menu from a typical day at camp: Breakfast - cooked quinoa/buckwheat with raw seeds and dried fruit Coffee, soy milk & sugar Lunch - Cooked lentils, yam, onion, asparagus in spicy peanut butter sauce Snack - Lara Bar Dinner - Black bean noodle soup with wilted spinach, garlic and spicy peanut butter broth Dessert - Lara Bar Anyway, if you are curious about how to organize this type of menu, I'd be happy to discuss it with you.