Bombshell Bushcraft

By now, if you've taken a look around my site or visited my instagram account (@bombshellbushcraft), you've probably figured out that I enjoy cooking and will take the time to home-test a recipe before I take it outdoors. With that in mind, I thought I would share the menu I have planned for my backcountry trip next month. In addition to cooking on the fire, I will be bringing a folding wood-burning/stick stove, a 2 litre backpacking pot, and my 10" cast iron skillet. I spent a lot of time looking at lightweight skillet options, but after talking to a chef friend and really thinking about the way I like to cook, I decided bringing my cast iron pan was worth the extra carry weight. Most of the recipes can be found in my recipe section, but if you have any questions or would like me to elaborate on what will be prepped at home, how I'm packing it, etc., please leave me a comment!

Day 1:

Dinner: Grilled steak, Orzo Al Pesto with green peas

Day 2:

Breakfast: Lemon Poppy Seed Pancakes, bacon

Lunch: Thai Coconut Curry Soup

Dinner: Quinoa bowl with smoked duck breast, sauteed kale and corn, and a chili/cumin/lime vinaigrette

Dessert: Skillet bourbon apple crumble *I haven't 100% decided if I'm going to bring dessert or not, but this happens to be my birthday, so... 

Day 3:

Breakfast: Baked oatmeal cups- apple cinnamon and orange cranberry

Lunch: Creamy Mushroom Soup, Chapati

Dinner: Trail Chili, baked potato

Day 4:

Breakfast: Tropical Couscous

Snacks: I haven't decided if I'm going to bring any snacks, since I probably already have more than enough food, but my top contenders if I do are apple chips, energy balls, and chocolate bark with dried fruits and nuts