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Nutrition for Mountain Hunting – Eating on the Go

Nutrition for Mountain Hunting – Eating on the Go

Over the years, I’ve had a lot of questions about what I eat while I’m mountain hunting. When it comes to mountain hunting, I have one priority—and that is coming out of the hills with the best ram or billy I can. All my decisions are made with that goal in mind. I’m not out there to relax or have s’mores over the campfire. Don’t get me wrong, I love a good Smore and a little Forty Creek Whiskey around a campfire now and again as much as the next guy, but these are bonuses and saved for after a successful hunt (the Forty Creek) or with the family (the s’mores).

When picking snack foods, there are a few critical criteria:

I’ve included three of our team’s favorite snack recipes. These are high carb, high fat snack bombs that will get you up that next mountain - because you never know whether that book ram is waiting for you on the other side!

No-Bake, Chewy Peanut Butter Granola Bars

*Makes 8 bars


Optional toppings:

Instructions

  1. Add peanut butter, coconut oil, maple syrup, vanilla, and cinnamon into a medium saucepan and place over low heat. Stir frequently until the mixture is smooth and creamy.
  2. Remove from heat and immediately stir in flaxseed, chia, and oats. Fold in chopped nuts and shredded coconut and stir until combined.
  3. Line a 9x5 inch loaf pan with parchment paper and pour granola bar mixture in. Spread mixture out evenly and press down in the pan very firmly. Press remaining toppings on top.
  4. Place bars in the freezer for 15 minutes or until the mixture has hardened. Remove bars from pan and cut into 8 bars. Bars will last up to 1 week in the fridge.

Monster Energy Balls

*Makes 10-12 balls

Instructions

  1. Mix all ingredients together in a bowl and stir well.
  2. Roll into balls – you may need to dampen your hands, as these can be sticky!
  3. Store in an airtight container for several days or freeze for up to one month.

Power Hunter Muffins

*Makes 12 muffins

Instructions:

  1. Preheat oven to 350F
  2. Line a 12-cup muffin tin with paper muffin cups
  3. In a large bowl, combine almond flour, oats, cinnamon, baking soda, salt, dried fruit etc. of choice
  4. In another bowl whisk together the eggs (or flax eggs), melted butter/coconut oil, maple syrup, grated apple/carrot/zucchini/beet mixture
  5. Add dry ingredients to the wet ingredients and stir until just combined
  6. Scoop into muffin tins and bake for 25–30 minutes

Notes:

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