I’m not sure how I’m going to keep up with all the crazy right now but as I write this we are looking towards the weekend and flying back down to Colorado Springs for my father-in-law’s funeral…life continues on as it does. This time the girls will be with us and people who loved his dad will be flying in from all over the country to pay their respects.
Mel was a leader in the Navigators organization for many years and served at the beautiful Glen Eyrie, as well. I’m excited to get to meet some of my husband’s extended family for the first time but I know the brief few days we are there will be hectic, too. I’m hoping to pack as much patience as I can and maybe get out for at least one short hike. I know the girls are itching to do the Manitou Incline again!
To make sure I stay as close to my health goals as I can, I’ll be tossing a few meal ingredients into my luggage just in case I need to make something quick in between all the family time. This dish is easy to put together and carries well on the plane. I also took this recipe on our Southwest honeymoon along with several backpacking meals because I knew we would be heading out overnight a few times and it would help keep our packs lighter than just relying on the food we would keep in the cooler during the week.
I have been playing around with some different ways to enjoy my nightshade free curry spice mix and decided to pair it with cashews and cashew butter for a delicious vegetable filled dish.
#curryspicemix #broccolirice #cashews #cashewbutter #coconutoil #garlicsalt
I’ve written this up for an individual serving because it doesn’t require making a big batch you need to dehydrate and then divide up. The exception would be for the dehydrated broccoli rice which I talk about how to prepare in my Trail Meal Bases: 5 Grain Free Swaps. I fix this up in batches and store in a glass jar so I always have some on hand to throw meals together when inspiration or need strikes me.
I combined the dry ingredients in a sandwich bag and tossed in the packets of cashew butter and coconut oil. You can find both of these at Trader Joe’s. Then, when I am on trail I prepare the broccoli mix with water and when rehydrated add the packets to make the sauce.
You can make this meal for home by simply using a cup of steamed broccoli rice, 2 tablespoon nut butter and 1 tablespoon coconut oil with the spices instead of the packets. You could make up a batch of the broccoli rice as part of your weekly meal preparation and have a quick lunch to assemble during the week!
Feel free to mix things up with different nuts and nut butters or a variety of other dehydrated vegetables. Mushrooms add a lot of flavor, too!
For more of my recipes that are great for backpacking, head on over to my Hiking and Backpacking Paleo Recipe Index. If looking for more travel food ideas, you will find some of my favorites on my Day Hiking Paleo page!
Cashew Curry With Broccoli Rice
A quick and healthy meal for when you need something fast!
Prep Time
5 minutes
Cook Time
5 minutes
Total Time
16 minutes
Course: Dinner, Lunch, Main Dish
Cuisine: Gluten Free, Nightshade Free, Paleo, Soy free, Vegan
Servings: 1 serving
Ingredients
- 1-2 teaspoon curry spice mix or paste
- 1/2 cup raw cashews
- 1 cashew butter packet or almond
- 1/2 cup dehydrated broccoli rice
- 1 coconut oil packet
- 1/4 teaspoon garlic salt
Instructions
- At home, package the broccoli rice, cashews, spice mix and garlic salt together and carry the cashew butter and coconut oil packets separately.
- On trail, add water to cover the dry ingredients and let rehydrate. Hot water will take less time than cold.
- Stir in cashew butter and coconut oil packets and enjoy. If doing a cold soak and weather does not allow for warming the coconut oil in the sun, keep it in a pocket to soften prior to your meal.
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