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s k i l l s<br />
trail chef<br />
trail shakes<br />
ingredients<br />
Vanilla Almond<br />
cup egg white<br />
powder*<br />
¼ cup freeze-dried<br />
bananas, ground<br />
(use a coffee grinder<br />
or food processor)<br />
1 tsp ground flax seeds<br />
1 squeeze packet<br />
almond butter<br />
1 Vanilla Clif shot gel<br />
Strawberry<br />
Vanilla Almond<br />
Mocha Cocoa Peanut Butter<br />
strawberry<br />
cup egg white powder<br />
1 packet cashew or<br />
coconut butter<br />
cup freeze-dried<br />
strawberries, ground<br />
2 tsp black chia seeds<br />
1 strawberry Clif shot<br />
gel (contains caffeine)<br />
Mocha Cocoa Peanut Butter<br />
cup egg white powder<br />
¼ cup freeze-dried<br />
bananas, ground<br />
1 packet hot chocolate<br />
mix<br />
2 tsp freeze-dried/<br />
instant espresso<br />
1 packet peanut butter<br />
direCtions<br />
Quick and<br />
Tasty Trail<br />
Energizers<br />
Tired of <strong>the</strong> same old<br />
bars? Switch it up with<br />
<strong>the</strong>se great-tasting, on<strong>the</strong>-go<br />
treats. Jealous<br />
friends guaranteed.<br />
Do <strong>the</strong> shakes pictured<br />
above look like trail food?<br />
We were skeptical, too, until<br />
our new Trail Chef, Jennifer<br />
Bowen, showed us how easy<br />
<strong>the</strong>y are to make—all you<br />
need is a .6-ounce, $4 tool.<br />
“They started as a gym<br />
drink,” Bowen says. “I soon<br />
realized <strong>the</strong>y’d provide tasty<br />
nutrition on <strong>the</strong> trail, too. They<br />
balance protein, carbs, and<br />
fat—and keep you hydrated.”<br />
Bowen earned her stripes<br />
during nine seasons as a<br />
backcountry cook for trail<br />
crews in Yosemite and o<strong>the</strong>r<br />
Sierra hot spots. She’s also<br />
worked as a caterer, cooking<br />
teacher, and a chef in five-star<br />
hotels (now she’s a private<br />
chef in Boulder, Colorado).<br />
Her philosophy: “Trail food<br />
should always be delicious!”<br />
Look for more of Bowen’s<br />
savvy in issues to come.<br />
At home Combine all nonpacket<br />
ingredients in a ziptop<br />
bag.<br />
on <strong>the</strong> trail Knead nut butter<br />
packets so <strong>the</strong>y are fully<br />
blended and sof (tip: keep<br />
<strong>the</strong>m in your back pocket).<br />
Drop your ball whisk (see<br />
below) into a wide-mouth<br />
bottle, <strong>the</strong>n add 6 ounces water<br />
and all ingredients. Close<br />
lid and shake vigorously for<br />
30 to 45 seconds, until lumps<br />
are gone. Add about 6 more<br />
ounces of water and shake<br />
again until fully blended.<br />
Chef’s tool BlenderBall wire<br />
whisk. “It weighs almost<br />
nothing, flattens for easy<br />
carrying, and banishes<br />
lumps. I also use mine for dry<br />
milk, pudding, soup packets,<br />
and sauces,” Bowen says. It<br />
comes with a BlenderBottle<br />
($9), or buy just a replacement<br />
whisk ($3.50; .6 oz.;<br />
blenderbottle.com).<br />
PHoTo BY AnDrEW BYDLon. rECIPES BY JEnnIfEr BoWEn. TExT BY rACHEL ZurEr<br />
038<br />
backpacker.com<br />
*Egg white powder adds flavorless and digestible protein and texture. Look for it in<br />
<strong>the</strong> baking aisle or at health food stores (sometimes called “egg white protein”).
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