Tag Archives: cooking

Thanksgiving Dinner To-Go

Contributed by Michelle Shea of Adventure Dining Guide

Thanksgiving Dinner in a bowl in front of water

Image Credit: Michelle Shea

Have you ever eaten your Thanksgiving dinner while enjoying uninhibited views of snowcapped peaks, crashing oceans, pristine valleys, or crystal clear lakes? No? How about starting a new tradition this year: Get outside, and ditch the crowds! Indulge in your favorite outdoor adventure, and enjoy one of the most underrated exploration days of the year.

For many Americans, a traditional Thanksgiving consists of eating, cooking, watching football, and staying indoors. While everyone else is at home, why not take your Thanksgiving Dinner “to go” with a holiday-inspired, backcountry-friendly recipe. Invite family and friends to join you outside for a Thanksgiving meal they will never forget!

Here is everything you will need for your adventure-inspired holiday dinner:

  • Turkey Jerky
  • Rachel Ray’s “Apple and Onion Stuffin’ Muffins”
  • Cream cheese and dried cranberries
  • Adventure Dining Guide’s “Pumpkin Backcountry Bites”

This meal is pack-friendly and filled with nutrition to fuel your journey. The best part is that you can prep everything at home, so when you’re in the wilderness you can just relax and enjoy a fantastic meal.

Before you hit the trail, this is what you need to prep at home:

For an ultralight alternative, try dehydrating the muffins and the pumpkin filling.

This backcountry Thanksgiving meal is best served with a view, so get adventurous this Thursday! Happy holidays, and happy trails!

Cooking with Adventure Dining Guide

Preparing for vacation just got a bit tastier with the new Pocket Ranger® video channel! Filled with adventure and vacation tips, the video channel makes your travels not only easy but also a lot of fun. Take our contributor Adventure Dining Guide, for example, whose yummy videos can be seen on the channel. Adventure Dining Guide offers great tips for preparing meals during your camping trips through immensely entertaining videos.

Video Credit: Adventure Dining Guide

Adventure Dining Guide, “the website about eating civilized, miles from civilization,” features host Michelle Shea who takes viewers through step-by-step instructions on how to make anything from camping tacos to bonfire brownies. The videos are funny, educational, and sure to make your mouth water. A favorite of ours is the “Fire Ban Tacos” shown above. In this video, Michelle visits Lake Tahoe in the middle of a drought for some good and responsible eating without a fire.

Dining Adventure Guide features adventurers, professional athletes, and chefs who, along with Michelle, demonstrate how easy it is to make nutritious, protein-packed meals with minimal preparation or clean up. In the video below, Richard Orth, owner of BAKpocket Products, teaches you how to make gourmet pesto tortellini while sitting in a hammock in the Sierra Nevada Mountains. YUM! These recipes are so brilliant that they work even if you are looking for a simple dinner or dessert from the comfort of your home.

Video Credit: Adventure Dining Guide

Planning to bring the little ones? Watch “‘Orange’ You Excited to Make Brownies?” below for a genius way to entertain campers of all ages. If you haven’t had enough, follow Adventure Dining Guide on Instagram, Pinterest, and Twitter for some of the most appetizing food photos you’ll ever see in the great outdoors! Don’t forget to follow their posts on Google+ and to like them on Facebook as well so you can share your own fireside cooking stories.

Video Credit: Adventure Dining Guide

The Pocket Ranger® video channel and Pocket Ranger® App bring you the best when it comes to preparing for your next outing. Whether you are planning to solo hike the Pacific Coast Trail or take your family out on a weekend canoe trip, Adventure Dining Guide prepares you for a memorable time with fresh tips on dinner and cool desserts. Visit the Pocket Ranger® video channel today, and happy camping!

Pocket Ranger® Video Channel

Pocket Ranger Video Channel Screenshot of Fisherman Wade Rush

We are thrilled to officially announce the launch of the Pocket Ranger® video channel!

While browsing our Pocket Ranger® apps, you may have noticed a link to Outdoor Videos or the Pocket Ranger® channel. If so, congratulations—you’ve found our channel! If you haven’t taken a look yet, be sure to check it out at video.pocketranger.com. With the Pocket Ranger® channel, our goal is to be the premier location for the highest quality videos covering topics and interests about the outdoors. The content is provided by a diverse pool of contributors from across the nation (California, Wisconsin, Florida, and South Carolina), and some videos are specially created just for the Pocket Ranger® channel.

Current topics and categories include:

Current contributors include:

We already have several exciting videos posted on the channel. Here are a few to pique your interest:

Learn how to make damper while camping (or just learn what damper is) from Adventure Dining Guide:

Canoe with Andrew Lin at Mammoth Cave National Park:

Fish for Florida Bass with Darcie Arahill:

Hike to Swiftcurrent Peak with the Telegraph Hiking Club:

As our channel grows, we will be expanding our network of content providers and the topics they cover, so keep an eye out for more videos!

We hope you love the Pocket Ranger® channel as much as we do. Let us know what you think!

Cast Iron Cooking: Tips & Recipes

Whether you’re winter camping or in the comfort of your own home, there’s no reason not to bust out the cast iron cookware. Cooking with cast iron has become such a time-honored tradition due to its ease of use, durability and versatility. What exactly is cast iron? It’s an alloy (metallic mixture) of iron, carbon, and silicon that when made molten hot, is poured into molds to create the durable cookware we’ve come to love.

Cast Iron Through the Ages

Entire stoves were once made of cast iron. [Image: usualdays.blogspot.com]

Entire stoves were once made of cast iron! These stoves were wood-burning. [Image: usualdays.blogspot.com]

Here in the States, we tend to associate cast iron with early settlers, but cast iron has even older roots in ancient China. The Chinese were using cast iron as early as 6th century B.C.! It wasn’t until the 14th century that cast iron made an appearance in Europe, and then in the late 19th century, became a staple as cast iron stoves in American kitchens. Vintage cast iron cookware has a smoother surface, where as a newly-made cast iron pan will have a rougher texture. This is because vintage cast iron cookware was subjected to an additional, but more costly polishing process. If you’re looking for a quality nonstick surface that isn’t Teflon, find yourself some vintage cast iron. Oftentimes, even old, rusted pieces can be easily restored for everyday use.

The Importance of Seasoning

To be at its best, cast iron cookware needs to be used frequently to retain its “seasoning.” Seasoning seals the porous surface of cast iron by building a thin, hard layer of petrified oil or grease. A seasoned pan retains a nonstick surface and extends the longevity of the pan.

Both a brand new cast iron pan and a used, poorly kept cast iron pan will need to be seasoned before cooking. To season, scrub pan with warm water and nonmetallic brush. Dry and coat the pan with vegetable oil or shortening, inside and out. Place your cast iron upside down on a foil-lined baking sheet (to catch drips) and bake at 350°F for 45 minutes to an hour. Turn on your oven fan because the pan will probably smoke! After baking, turn off the heat and let the pan cool completely in the oven. Once cooled, remove from the oven and wipe away excess oil.

Cast iron pans hang from brick wall [Image: www.grit.com]

Image: www.grit.com

Easy Cleaning Tips

Unlike other dirty dishes, cast iron should not be washed with soap, cleaned in the dishwasher, or left to soak in water. Soap and prolonged exposure to water destroy cast iron’s seasoning and creates rust. After light cooking, clean your cast iron by simply wiping with a paper towel. If your cast iron needs a deeper clean, scrub the pan with salt or just some hot water and a nonmetallic brush or scraper. Dry completely with a towel, then rub a teaspoon or two of olive oil or vegetable oil around the surface of the pan. This will keep the cast iron from drying out and rusting.

Cooking & Baking Inspiration

Since cast iron can go in the oven, on the stovetop, or over a campfire, there are a plethora of cooking and baking recipes to choose from. In addition to its superior cooking abilities, cast iron may also improve your health. Cast iron imparts trace amounts of the mineral iron into the food you cook. Iron is an essential mineral in your diet that helps build hemoglobin and myoglobin, two important proteins found within the body.

Down Cellar’s No-Knead Bread

Courtesy of Ashley Benson at Down Cellar Catering

Bread dough and bread loaf in cast iron skillet [Image: thisisnotreallife.tumblr.com]

Image: thisisnotreallife.tumblr.com

After an overnight rise and an hour or so in the oven, this recipe consistently wows by producing a versatile white bread that looks and tastes like it came from a professional bakery. We especially like that Down Cellar Catering has adapted this much-loved Jim Lahey recipe, so we can bake a stunning loaf in either our cast iron pans or Dutch ovens. Cast iron is great for baking, since it evenly distributes heat.


  • 1 ½ cups bread flour
  • 1 ½ cups whole wheat flour, plus extra for dusting
  • ¼ teaspoon instant yeast
  • 1 ¼ teaspoon kosher salt
  • 1 5/8 cups water


  1. Mix together bread flour, whole wheat flour, yeast and salt in a medium-sized bowl. (Make sure not to sprinkle the salt directly over the yeast, since salt inhibits the yeast from making the bread rise.) Pour in water and stir until all ingredients are well incorporated.
  2. Cover and let the dough rest at room temperature overnight or for at least 12 hours. After rising for so long, the dough’s surface will be bubbly and smell of yeast.
  3. Generously dust a cotton tea towel with flour, cornmeal or wheat bran. (Do not use a terry cloth kitchen towel! The dough will stick to it, and terry cloth fibers will get into your bread.) Gently transfer the dough from the bowl to the towel, and loosely fold the towel over the dough. Let the dough rest in the towel for another two hours, or until the dough has almost doubled in size.
  4. Thirty minutes before the dough is ready, preheat the oven to 450°F. Place the cast iron pan or Dutch oven in the oven as it heats up. When the dough is ready, remove the cast iron from the stove and carefully slide the dough into the hot pan.
  5. Bake covered for 30 minutes, then remove the lid and bake for another 15 – 30 more minutes until the crust is brown. Ashley Benson observes that most people tend to take out baked goods a little too early. For better crust and flavor, she recommends letting the loaf cook a little longer than you think.
  6. Allow to cool 20 – 30 minutes before slicing, so the bread has time to rest.

Pan-Roasted Chicken with Harissa Chickpeas

Courtesy of Dawn Perry at Bon Appetit

Chicken thighs and chickpeas in a cast iron skillet [Image: www.bonappetit.com]

Image: www.bonappetit.com

Who says cast iron is relegated to just cooking up franks & beans? This mouth-watering, seared chicken recipe gets a tasty kick from harissa, a spicy North African red chile paste. This recipe serves four, and would be delicious served with bread or over rice, quinoa or lentils.


  • 1 tablespoon olive oil
  • 8 skin-on, bone-in chicken thighs (about 3 lbs.)
  • kosher salt and freshly ground black pepper
  • 1 small onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 tablespoons tomato paste
  • 2 15-oz. cans chickpeas, rinsed
  • ¼ cup harissa paste (or less, if you’d like it less spicy)
  • ½ cup chicken broth
  • ¼ cup chopped fresh flat-leaf parsley
  • Lemon wedges, for serving


  1. Preheat oven to 425°F. Season the chicken thighs with salt and pepper.
  2. Heat olive oil in large cast iron skillet over medium-high heat. Working in two batches, cook chicken thighs until browned, about 5 minutes per side. Transfer cooked chicken to a plate.
  3. Pour all but 1 tablespoon of drippings from the pan. Add onion and garlic to the pan. Cook for about three minutes, stirring often until onion is softened.
  4. Add tomato paste to pan. Cook for one minute until the paste begins to darken, making sure to stir so it doesn’t burn. Add chickpeas, harissa and broth. Bring to a simmer.
  5. Place chicken back in skillet, skin side up so it remains crispy. Transfer skillet to the preheated oven, and roast until chicken is cooked through (about 20 – 25 minutes). Top with parsley and serve with lemon wedges.

Bacon & Scallion Griddle Cakes with Maple Crème Fraîche

Courtesy of Beth Kirby at Local Milk

Plated pancakes, creme fraiche, and skillet [Image: localmilkblog.com]

Image: localmilkblog.com

Finally, a way to dress up our Sunday morning flapjacks! This recipe makes 28 mini cakes or 14 regular-sized cakes.


  • 1 cup all-purpose flour
  • 1 cup fine yellow cornmeal
  • 3 ½ teaspoons baking powder
  • 1 teaspoon salt
  • ½ tablespoon sugar
  • 2/3 cup buttermilk
  • 1/3 cup water
  • scant ¼ cup bacon fat
  • 1/3 cup crème fraîche or sour cream (plus ½ cup for serving)
  • 2 eggs
  • 1/3 cup scallions, thinly sliced
  • ¼ cup crisp bacon, finely chopped
  • canola oil, combined with bacon fat (for frying)
  • 1- 2 teaspoons maple syrup


  1. Whisk together flour, cornmeal, baking powder, salt and sugar in medium-sized bowl.
  2. In a small bowl, combine buttermilk, water, bacon fat, and crème fraîche. Blend well. Add eggs and mix until just combined.
  3. Pour liquid ingredients into dry ingredients. Mix until a thick batter forms. Stir in scallions and bacon until just combined.
  4. Heat oil and bacon fat in a cast iron skillet over medium to medium-high heat. For smaller cakes, use a large tablespoon to spoon the batter onto the skillet. For larger cakes, use a quarter cup measuring cup. Allow the batter to cook on one side (about three minutes) before flipping and cooking the other side. The crust of the cakes should be crisp and golden brown. As you make them, you may need to add more oil to the pan to keep them from sticking.
  5. In a small bowl, stir together maple syrup and additional ½ cup of crème fraîche. After plating the griddle cakes, top with maple crème fraîche and serve hot.

Burn, Baby, Burn: Fire and Human Evolution

Image: www.wikipedia.org

Image: www.wikipedia.org

When one thinks of camping, the first thing that probably comes to mind is a campfire. Campfires keep us warm, they make us feel safe in the dark, and they allow us to cook up hot dogs and s’mores. We almost take fire for granted these days, but there was a time when people didn’t know how to utilize it. So, let’s take it back, way back before the Stone Age – specifically, the time when people were transitioning from primates to Homo sapiens. Here’s how fire helped humans evolve into the alpha species that we are today.

The Spark That Started It All 

It’s not known exactly when people first learned to control fire, but experts estimate it was between 0.2 to 1.7 million years ago. Experts believe that early Homo sapiens in Africa were the first to use fire. Widespread use of fire dates back to around 125,000 years ago.

The Invention of Cooking

Fire and human evolution go hand-in-hand. It literally shaped us both mentally and physically. The introduction of cooked meat into our diet allowed our brains to grow large enough to develop higher intelligence some 1.8 million years ago.

In a recent Smithsonian article, Why Fire Makes Us Human, it’s been discovered that cooked food provided early human bodies with more calories and nutrients, which made us bigger. We grew in height by an astounding 50 percent! This newly-formed activity called cooking not only provided much-needed warmth and light, but it also provided a faster, easier way to eat meat. Before cooking, it once took hours (and lots of calories) to chew and swallow raw meat. Cooked meat was more tender and easier to chew, thus shrinking our jaws and teeth.

Yes, there are people currently on raw food diet trends that claim uncooked food is healthier or just as nutritious as cooked foods. The Smithsonian article approaches this theory by adding that not only have humans evolved to eat cooked food, but our bodies actually gain more nutrients when food is cooked.

“..for the same amount of calories ingested, the body gets roughly 30 percent more energy from cooked oat, wheat or potato starch as compared to raw, and as much as 78 percent from the protein in an egg. In Carmody’s experiments, animals given cooked food gain more weight than animals fed the same amount of raw food. And once they’ve been fed on cooked food, mice, at least, seemed to prefer it.”

Studies show that only a small amount of nutrients are absorbed by the small intestines through raw starch and protein. Once the remainder passes into the bowels, microbes eat most of the remaining supply. Cooked food, on the other hand, is mostly digested by the time it reaches the colon.

Image: www.resultofbadparennting.tumblr.com

Evolution isn’t set in stone. It’s guided by a series of random events that continuously change evolution’s course. Human evolution may not have been possible if our brains had not recognized fire as a source of power and a valuable resource. So, the next time you’re building a fire at your campsite, revel in the fact that what you did took early humans hundreds of thousands of years to do.

3 Lemonade Recipes Perfect for Spring

Now that we’re heading into May, spring just feels more real. (Are we right?) And in our heads, spring rhymes with lemonade. (We’re not the best at rhyming, okay?) And we don’t even have to mention our love for the outdoors, because honestly, if you didn’t know that, where have you been? (No, but really. Where? Not on this blog, clearly. So, welcome! Welcome, welcome.)

We’ve rounded up some of our favorite homemade recipes for lemonade. They’re all perfect for a post-biking/hiking/climbing/fishing/etc. excursion, or of course, for a picnic at a state park. You can even make some at your campsite – or at least bring it with you! Read away, friends. Read away.

Fresh-Squeezed Blackberry Lemonade

Adapted from PaintChipsAndFrosting.com

fresh-squeezed blackberry lemonade

Image: paintchipsandfrosting.com/2013/05/22/fresh-squeezed-blackberry-lemonade


  • 7 lemons (approximately 1 1/2 cups lemon juice)
  • 1 1/2 cups sugar
  • 2 + 5 cups water
  • zest of 1/2 lemon
  • 1 pint blackberries


  1. Juice the lemons. Remove seeds and strain pulp if desired.
  2. Heat sugar and 2 cups water to boiling and stir to dissolve all of the sugar. Let cool to room temperature, then refrigerate for at least a half hour.
  3. Puree ~1 cup blackberries and strain seeds if desired; you will end up with about 1/3 cup blackberry puree.
  4. Mix lemon juice, sugar water, remaining water, and blackberry puree, and refrigerate until chilled.
  5. Serve over ice.

Sparkling Strawberry Lemonade

Adapted from SheKnows.com

sparkling strawberry lemonade

Image: www.sheknows.com/food-and-recipes/articles/961585/refreshing-summer-mocktails-for-kids

Ingredients (per drink)

  • 4 ounces ginger ale
  • 4 ounces fresh lemonade (see second recipe)
  • 3 medium strawberries


  1. Remove the tops of two of the strawberries. Then finely chop them and set them aside.
  2. Combine ginger ale and fresh lemonade in a glass with ice. Top with chopped strawberries.
  3. Garnish the rim of the glass with the remaining strawberry and serve.

Watermelon Lemonade

Adapted from YellowBlissRoad.com

watermelon lemonade recipe

Image: www.yellowblissroad.com/refreshing-watermelon-lemonade-and

Ingredients (makes about 2 quarts)

  • 2 cups sugar
  • 3 cups lemon juice
  • 4 cups water


  1. Wash your lemons, then slice them in half.
  2. Use a juicer to juice your lemons.
  3. Pour 2 cups of white sugar into a large pitcher, followed by 3 cups of fresh lemon juice, strained through a sieve to remove any pulp or seeds. Stir well until sugar is dissolved.
  4. Add water, stir well, and chill.
  5. To make watermelon lemonade, first freeze chunks of watermelon on a cookie sheet lined with wax paper for at least an hour.
  6. Add a healthy handful or 2 of the watermelon ice cubes to your lemonade, garnish with a lemon slice and a pretty straw, and enjoy! The frozen watermelon not only adds flavor, but helps to keeps your lemonade cold and refreshing.

What are some of your favorite lemonade recipes? And what state parks will you be picnicking at (with your lemonade in tow, of course)?

Hiking Snacks for Kids: 5 Great Recipes

A lot of these hiking snacks for kids are things that are totally buyable in stores. But if you’re feeling adventurous and you want to add a personal touch to your child’s early hiking experiences, check out these recipes.

Wellness Bars

Courtesy of Wellness Mama

Hiking Snacks

Image: www.wellnessmama.com/1047/wellness-bars/

Granola bars or energy bars are always a staple for some quick energy turnaround. Highly portable and not too messy, these options are also great for children with dietary restrictions.

One of the pros to making your own energy bars is YOU control all the ingredients! You can be sure your kids are eating something healthy that’s free of preservatives and other artificial ingredients.


  • ⅓ cup nuts (cashews, almonds, etc) Reminder: peanuts are not nuts!
  • ¼ cup whole dates (remove pits)-about 3 large dates
  • ¼ cup raisins (or more dates)
  • dash of cinnamon (optional)


  1. Put nuts into food processor (or Vitamix) and chop to small pieces. Remove and put in bowl.
  2. Put dates and raisins (any combination of the two that equals ½ cup total) into the food processor and pulse until playdough consistency. It will start to clump together when it is done.
  3. Mix the two ingredients by hand until well incorporated and you have the consistency of stiff playdough or cookie dough. (You can do this all in the food processor also.)
  4. Roll between two sheets of wax paper to a ½ inch thickness and cut into bars. (Or make it really easy and just roll into energy balls!)
  5. Wrap in wax paper, plastic wrap or snack size ziploc bags (or glass containers if you aren’t giving to kids) and store in fridge until ready to use.
  6. Enjoy!

Frozen Banana Protein Smoothies To Go

Courtesy of Rhythm of the Home

Hiking Snacks

Image: www.rhythmofthehome.com/2013/05/recipes-for-easy-hiking-snacks/

The double benefit of these smoothies is that they are a great way to have a cool down break in the warmer weather! Heather Fontenot from rhythm of the home uses freezer jars like these that are BPA-free. You can keep them in the freezer and pack them as you head out for your hike. You’ll be glad you have them as a treat!


  • 2 bananas (we freeze our bananas to keep for smoothies, but frozen or not are fine)
  • 3 cups milk (we use almond)
  • 2 tbsp cocoa nibs
  • 1 tbsp honey
  • 1/3 cup dates (pits removed)
  • 1 tbsp ground chia
  • 2 tbsp coconut oil
  • 1/4 cup raw almond butter


  1. Add all ingredients into a high powered blender, such as a Vitamix, and process until smooth and creamy.
  2. Pour into freezable containers, and allow to set over night.
  3. In the morning, simply throw into a lunchbox or hiking pack, and enjoy whenever you need a cold break.

Homemade Fruit Leather Recipe

Courtesy of Penniless Parenting

Hiking Snacks

Image: www.pennilessparenting.com/2012/06/homemade-fruit-leather-recipe.html

Fruit leather is good for a quick snack option on the trail. Penny points out that the best part about making your own fruit leather is using natural ingredients and avoiding the preservatives and added sugar in the store brand (of course buying them is also convenient). Even without all the excess sugar, it’s a treat your kids are sure to love!

This example uses apricots but you can use almost any fruit like plums, pears, strawberriesk bananask and cherries.


  • Fruit (fresh, or canned and strained, raw or cooked)


Hiking Snacks

Image: www.pennilessparenting.com/2012/06/homemade-fruit-leather-recipe.html

  1. Cut off all the blemishes from your fruit.
  2. Blend the fruit in a blender or food processor until relatively smooth. Small chunks are ok.
  3. Line a baking tray with baking paper, then smooth the blended fruit onto the tray. You should probably use more than pictured [above]- this is too little and makes a thinner, cracklier fruit leather instead of a very pliable.
  4. Put in the oven on the lowest temperature setting possible, and prop open the door a drop (less than a centimeter) to allow moisture to escape.
  5. Check on the fruit every so often, and remove from the oven when it’s dry. Be careful not to keep it in too long or it will burn and/or dry out too much. I found this needed between 2 and 4 hours, depending on how thick I piled it on the baking paper.
  6. Peel the baking paper off the fruit leather, and cut into strips.

Strawberry Almond Energy Bites

Courtesy of Rhythm of the Home

Hiking Snacks

Image: www.rhythmofthehome.com/2013/05/recipes-for-easy-hiking-snacks/

Sometimes you just need a bit of something delicious to keep you going on your hike. These Strawberry Almond Energy Bites from rhythm of the home are convenient to make ahead of time and you can keep them in the fridge.


  • 1/2 cup almonds
  • 6 dates
  • 1/4 cup coconut
  • 1/4 sunflower seeds
  • 2 T almond butter
  • 1 T coconut oil
  • 1/4 cup dried strawberries – diced


  1. Process the almonds in a food processor until chopped.
  2. Add the rest of the ingredients through the almond butter, and process until finely combined. Add the diced dried strawberries, and process only until incorporated.
  3. Roll into balls and refrigerate until ready to use. Makes 8.

Blueberry Sunflower Energy Bites

Courtesy of Spabettie

Hiking Snacks

Image: www.spabettie.com/2013/04/15/blueberry-sunflower-energy-bites/

Here’s a similar idea to the previous recipe, in the convenience of ball form but changing up the ingredients with blueberries. These are dairy, soy, and gluten free.


  • 1/4 cup raw cashews
  • 6 Medjool dates, pitted
  • 3/4 cup dried blueberries
  • 1/3 cup sunflower seed butter
  • 1/2 teaspoon spirulina powder
  • 1/2 teaspoon cinnamon
  • pinch sea salt
  • sesame seeds, for coating


  1. Place cashews in food processor, pulse to a small crumb.
  2. Add dates and blueberries, pulse to combine.
  3. Add sunflower butter, spirulina powder, cinnamon and salt, combine.
  4. Roll into 1 inch balls, coat in sesame seeds. Makes 13-14 pieces.

Fun Snack Bags for Kids

Hiking Snacks

Image: http://www.etsy.com/listing/103970256/reusable-snack-bag-eco-friendly-snack?ref=shop_home_active_1

Here are some great reusable (and therefore eco-friendly!) sandwich bags for your kids! These are handmade with some fun prints and durable ripstop lining inside. They are machine washable and dryer safe.

Feel free to share any ideas about kids snacks that are fun to make and perfect for hiking!