GORP

First things first: every hike calls for trail mix. While some folks will tell you gorp stands for “good ol’ raisins and peanuts”, we like to use it as a catch-all term for a mix of sweet and salty snacks thrown together in bag and eaten in the Great Outdoors.

 The Co-op’s Bulk Department is an excellent place to get supplies for gorp.  

The Best Gorp

To make The Best Gorp ask everyone in your hiking party to bring 1 sweet snack item and 1 salty. For example, someone may choose to bring yogurt covered raisins and pretzels, chocolate covered caramels and popcorn, or sour gummy worms and wasabi peas. Mix everything together in a big bowl and divide evenly among hikers (everyone should have their own container of gorp).

The Best Gorp changes every time you make it, which means each gorp reminds you of a particular hike with the folks who contributed to its weird deliciousness.

Dark & White Chocolate Cherry Gorp

  • 1 1/2 cups roasted and salted almonds
  • 1 1/2 cups raw cashews
  • 1 cup dried cherries
  • 1/2 cup dark chocolate chips
  • 1/4 cup white chocolate chips

Mix ingredients together in a bowl. Store in an air-tight container for up to a week.

Pizza Trail Mix

  • 1 cup raw cashews
  • 1/2 cup raw almonds
  • 1/4 cup raw walnuts
  • 2 teaspoons olive oil
  • 1 tbsp nutritional yeast
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/2 tsp dried basil
  • 1/2 tsp salt
  • 1/3 cup sun-dried tomatoes (not in oil), halved or quartered if large

Preheat oven to 350 degrees F. Combine everything except the sundried tomatoes in a large bowl. Toss so the nuts are evenly coated in spices and oil. Spread mixture on a parchment lined baking sheet. Bake for 10-12 minutes. Cool completely before adding tomatoes. Store in an airtight container for up to a week. 

 

Lunch on the Trail

If you’re planning a day hike, you’ll probably want to take something a little more substantial to eat. 

Brie, Apple, and Bacon Trail Sandwich

This sandwhich is for folks who need energy for a long hike and also appreciate the finer things in life. It’s the fancy sandwhich that gets the job done!

  • 2 slices cinnamon raisin bread
  • 1 tbsp butter
  • 4-5 slices brie cheese (with or without bloomy rind)
  • 2 slices bacon, cooked
  • thin slices of Granny Smith apple

Turn on you oven’s broiler. Spread butter on both sides of the cinnamon raisin bread sliced. Broil for 1 minute or until golden brown. Flip, top with brie cheese, and broil for another 1-2 minutes or until cheese is melty. Remove from boiler. Finish building the sandwhich with bacon and apple slices. Wrap in parchment and store in a reusable zip-top bag until ready to eat. 

Sweet and Savory Yogurt Dips

These dips are perfect for picnic-style trail eating. Plus, they’re made with whole milk Greek yogurt so you’re getting plenty of protein and healthy fats.

 

Honey Yogurt Dip
  • 1 cup plain whole milk Greek yogurt
  • 3 tbsp honey
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon

Combine ingredients in a small bowl. Mix until smooth.

Serve with fresh fruit (apples, strawberries, bananas), apple chips, or granola. 

Green Curry Yogurt Dip
  • 1 cup plain whole milk Greek yogurt
  • 2 tbsp green gurry paste
  • Juice from 1 lime 
  • pinch salt 

Combine ingredients in a small bowl. Mix until smooth.

Serve with pita chips, raw veggies (carrots, celery, cherry tomatoes, cucumbers), and cold cuts. 

Smoky Roasted Chickpea Wraps

The perfect vegetarian or vegan trail lunch! 

  • 1 15-oz can chickpea, drained, rinsed, and patted dry
  • 1 tbsp avocado oil
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp turmeric
  • 1/2 tsp black pepper
  • 1/2 tsp salt 
  • 1/4 cup whole milk Greek yogurt or vegan sour cream
  • Juice from 1/2 lemon
  • 1 tsp fresh dill, chopped
  • For assembly: 2 pita pockets or lavash, sliced red onion, sliced tomato, sliced cucumbers, green and red leaf lettuce

Preheat oven to 400 degrees F. Line a baking sheet with parchment. Toss chickpeas in avocado oil, cumin, smoked paprika, turmeric, black pepper, and salt. Spread on baking sheet and bake for 25 minutes. 

In the meantime, combine yogurt, lemon juice, dill, and a pinch of salt if necessary in a small bowl. Mix well. 

To assemble: Place lettuce on wrap. Top with red onion, tomatoes, cucumbers, and chickpeas. Drizzle with dill sauce. Roll up. Wrap in parchment to maintain structural integrity. Store in a Stasher Bag and pack for later!

Packs on Packs

Ditch the plastic zip-top bags and choose U-Konserve food storage containers, reusable zip-top Stasher Bags, or Meli Beeswax Food Wraps to keep your pack organized and plastic free! Use to store food, equipment, and personal items. All of these brands are 10% off at the Co-op now through 2/2/2021!

Sunscreen

Regardless of the time of year you go hiking, pack and apply sunscreen! Look for a mineral-sunscreen that has broad spectrum UVA and UVB protection and is water-resistant. 

 

stay hydrated

Don’t forget to bring water! If you don’t have an insulated water bottle, check out the Co-op’s offerings from Klean Kanteen. In addition to making water bottles which keep water ice cold for 90 hours, Klean Kanteen is a certified cimate neutral company based in nearby Chico, CA.