There’s nothing better than enjoying a well-prepared dessert in the backcountry! Over the years, a few favorites have stood out on NOLS courses. These range in difficulty from mix-and-eat to baking with a twiggy fire. We encourage you try—and enjoy—them all!Read More
How do you know what to eat, and how much of it, when you're on the trail? In the NOLS Cookery, you'll find a comprehensive guide to rationing and nutrition for both short and long expeditions. You'll also find a pile of delicious recipes for cooking gourmet food on the trail (see below for our burrito recipe!).Read More
No matter where your hiking boots take you, you can enjoy the foods of the world over a Whisperlite Stove. This version of the Indian dish saag paneer replaces the paneer with tofu, but a white cheese instead of tofu would be a great option as well. The
Mexican cheese, queso fresco, is a great replacement for paneer.
Topics: backcountry cooking, NOLS, menu, hiking, cheese, recipe, National Outdoor Leadership School, cooking, India, easy recipe, Backpacking, adventure, Whisperlite, international, Educators Notebook, saag, stove
Emerging from my sleeping bag on a chilly morning I can think of no better breakfast than a piping hot concoction of butter, four, and sugar.
There’s just one problem: I don’t like gluten and it doesn’t like me back. Gluten intolerance can be tricky, especially in the backcountry.Read More
Topics: NOLS, Expedition Prep, Breakfast, recipe, baking, cooking, Whisperlite, health, cooking in the woods, Educators Notebook, dessert, cooking in the wilderness, "gluten free", the cooker, "cinnamon rolls", backcountry, backcountry recipe
Emily's Version of NOLS' RICE in Nut Curry Sauce