Bikepacking Food

Love chomping on energy bars when you bikepack but hate the single-use packaging they come in? Hailing from the UK and inspired by its rugged National Parks, Outdoor Provisions have just launched two delicious bars wrapped in compostable packaging, with more to follow…

With the 2019 Tour Divide underway, we thought we’d share this recipe for homemade Great Divide Endurance Bars, dreamed up to support a 10-day ride along the route from Banff to Yellowstone. They’re organic, gluten-free, and designed to provide sustained energy. Find the ingredients, recipe, and a step-by-step video here…

Nomad Nutrition’s line of adventure-ready meals is plant-based, gluten free, and made of mostly organic ingredients. Each meal is locally crafted in British Columbia and promises to be a top-notch product due to their revolutionary drying process. Here are our impressions after trying them this past summer…

Firepot dehydrated meals promise tasty, wholesome, locally sourced, and ultralight meals to bookend your days in the saddle. We try out a couple of their meals in the woodlands of Dorset…

Matthew Kadey, author of “Rocket Fuel – Power Packed Food for Sports + Adventure,” is an adventure cyclist and dietitian. Matthew’s two-wheeled travels have taken him to numerous countries including Ethiopia, Syria, and Thailand, just to name a few. We asked Matthew for some bikepacking-friendly recipes from his cookbook, and as an added bonus he whipped us up our own special energy ball recipe.

Do you follow a paleo diet, or aspire to keep predominantly to its principles of eating more naturally and cutting out processed food? But let me guess… you still want to pack light when you bikepack? Paleo Meals to Go are crammed with simple caveman goodness… Here’s our thoughts on what’s in them, and how they taste.

Our friend Brendan Leonard recently co-authored and published a camping cookbook titled “Best Served Wild”. We asked Brendan to recommend the simplest and most lightweight recipe from the “Multi-Day Outings” chapter. Here’s one that any bikepacker should be able to make…

Over the summer, Michael Dammer joined us on the Colorado Trail, miraculously packing two weeks worth of dehydrated food, grown on his family farm in Ecuador, into his homemade leather framebag. Together with a ziplock bag full of quinoa, they helped us complete the route’s 530 mile length and tackle its 70,000 feet of elevation gain. For those seeking a different take on easy-to-cook bikepacking meals, here are three healthy recipes that kept our legs strong and our bellies full.

Getting hangry is no fun on the trail. But it’s often hard to avoid while bikepacking. In a quest to fend off hunger, and scurvy, we tried Greenbelly Meals 2Go which promise 1/3 your daily nutrition in a small package…

One of our favorite trail food companies recently released two new meals — Spicy Korean Bibimbap and Mexican Quinoa. They also added two breakfast items to their menu. We took several out on the trail and feasted over the weekend. Here’s the verdict.

Carrying good food on a bikepacking trip can both nourish the belly and soothe the soul. These two new savory meals from Maine’s Good To-Go — Pad Thai and Indian Vegetable Korma — offer flavors of southeast Asia in a hearty package…

A heartwarming recipe variation for Sweet-Spicy Peanut Noodles … built specifically for bikepacking overnighters by Chef de la Camp, Tara Alan.