Whether it's the snacks packed for long days on a climb or the anticipation of the delicious meal that awaits at the trailhead, we know that food is a great motivator. We feel it is important to provide a space where we can share and collect food inspiration for all aspects of a life spent outdoors. This is a place where we can share information on what food to bring on adventures, what we dream about when we’ve run out of food in the backcountry, foods used to fuel a training program, and simple recipes for life on the road.
We offer nutrition information from experts, creative vagabonds, and adventurers seeking personal health and the health of our planet. We hope this information inspires simple, healthy cooking. We encourage folks to go light in the backcountry and light on our environment. We welcome your input and would love your insight. Send your suggestions, ideas, and recipes to broadbeta@gmail.com.
Note that the stories, recipes and experiences we share are not necessarily endorsements by Broad Beta. Rather, they are expressions of each author’s personal journey and reflection.
Lurking Fear is a route on El Capitan without big ledges! That means your food needs to be as simple as possible. As a woman who loves to eat well and cares about what I put in my body, especially when pushing my limits, I found that the traditional big wall cuisine of canned ravioli and pop tarts was not an option.
Fortunately, jet boil stoves are light and there are plenty of new dehydrated food options out there that actually taste good! My partners and I each had our favorites including Gastro Gnome’s Thai Green Curry and Good To Go’s Thai Curry. And of course, having a stove meant I had my critical cup of java in the morning. I opted for Starbucks Italian roast Vias. My partners preferred tea and we all ate some form of instant oatmeal with added nuts or dried berries.
Snack bags were kept light and simple with a variety of bars and nuts plus some pre-made PB&J and banana bread ‘smashies’ - the favorite choice, with almond butter glopped in between banana bread slices. A stash of chocolate was a mandatory nightcap, since we opted out of whiskey and other vices.
I never leave home without my favorite and easiest meal to whip up after a long day out, salmon tacos. I think every climbing partner and friend I’ve made these for has taken them on subsequent trips. I’ve even managed to bring them on backcountry adventures. The recipe is below, amend as needed!
Photo credit Kim Hall
White corn tortillas (2-3 per person)
Goat cheese (with garlic spices if possible)
Salmon lox (best buy at Trader Joes)
Mango salsa (or just a mango)
Tomatillo baja sauce (recipe to follow) –optional
Red cabbage slaw (recipe to follow)
Guacamole or just avocado slices
Heat the tortilla with the cheese and salmon and add toppings at will.
For the cabbage slaw, thinly slice up a bowl of red (or green) cabbage. Add chopped jalapeno pepper, fresh lime juice, chili pepper spice, sea salt and olive oil and lots of cilantro. Marinate as long as you can.
For the Tomatillo Baja Sauce, roast about 10 tomatillo peppers. Blend these with sea salt, avocado, jalapeno pepper, lime juice, some olive oil, cilantro and a little avocado mayo if you like it.
For the Mango Salsa (if you want to go through the work to make it!), combine chopped mango, red pepper, red onion, jalapeno pepper, lime juice and cilantro. Add pineapple for more sweetness.
Photo credit (L to R): Linda Williamson, Linda Williamson, Drew Smith
Photo credit (L to R): Leslie Gains-Germain (x3), Jeannie Wall
