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:
- Packable to travel well and not fall apart in your pack
- Edible at any temperature
- Variety of flavors
- Energy to keep you going
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
- 2–3 tbsp of chopped nuts of choice, chocolate chips, hemp seeds, pumpkin seeds etc.
- ½ teaspoon coconut oil
- 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.
- Remove from heat and immediately stir in flaxseed, chia, and oats. Fold in chopped nuts and shredded coconut and stir until combined.
- 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.
- 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
- Mix all ingredients together in a bowl and stir well.
- Roll into balls – you may need to dampen your hands, as these can be sticky!
- Store in an airtight container for several days or freeze for up to one month.
Power Hunter Muffins
*Makes 12 muffins
- Preheat oven to 350F
- Line a 12-cup muffin tin with paper muffin cups
- In a large bowl, combine almond flour, oats, cinnamon, baking soda, salt, dried fruit etc. of choice
- In another bowl whisk together the eggs (or flax eggs), melted butter/coconut oil, maple syrup, grated apple/carrot/zucchini/beet mixture
- Add dry ingredients to the wet ingredients and stir until just combined
- Scoop into muffin tins and bake for 25–30 minutes
- 1 flax eggs = 1 TBSP ground flax + 3 TBSP warm water and let sit for 5 minutes.
- Regular whole wheat flour or spelt flour can be used but requires a little more butter or coconut oil and reduce the oats slightly. Highly recommend trying the almond flour though – super moist and flavourful!
- Adapted from Run Fast, Cook Fast, Eat Slow