Last Minute Meat and Olive Pizzas

Pepperoni and Olive Pizza
Serves 2
Good stuff anytime, surprise your friends in the back country with this one
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Prep Time
5 min
Prep Time
5 min
  1. 1 twin pack 8" boboli pizza shells
  2. 1 boboli pizza sauce pouch (5-ounces)
  3. 1⁄2 package pepperoni slices (1 1/2-ounces)
  4. 2 pieces string cheese (2 ounces)
  5. 8 olives of choice (from store olive bar)
  6. 2 T olive oil (or 2 packets)
  7. 2 paper towels
Instructions At home
  1. Pack the olive oil in a spill-proof bottle. Pick everything else up at your favorite grocery store on the way out of town. Carry the olives in a snack size zip top bag.
In camp
  1. Lay the paper towels down as a clean work surface. Divide the pizza sauce between the 2 shells, spreading it on the cheese side of the shell. Top each one with half of the pepperoni. With a clean knife chop up the olives and cheese and divide between the shells.
  2. Using a wide fry pan lid or 2 Liter pot, heat it over a low flame. Add in half of the oil and carefully pop the pizza in. Cover tightly and let gently heat for 5 minutes. Keep an eye on it to prevent burning, lowering the flame as needed. Repeat for the second pizza.
  1. The shells start sizzling and poofing up when done. Let rest for a minute or so after taking off the heat before digging in.
  2. String cheese carries well in your pack for a couple days. It will get soft and may be oily but is fine to use. Shelf stable pepperoni is sold in the prepacked deli meat aisle - look for "refrigerate after opening" on the packaging, often near the expiration date. Each package has 2 packets, take one for this meal.
  1. Many grocery stores have gourmet olive bars, choose whatever tasty ones you like, being sure to choose pitted ones.
  2. These are a great shelf stable treat when hiking.
  3. This recipe was featured in our column on Trail Eats in the May/June 2010 issue of Washington Trails Magazine.

Lemon Tuna Spaghetti

Lemon Tuna Spaghetti
Serves 1
Hearty dinner after a long day
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Prep Time
15 min
Prep Time
15 min
  1. 4 oz spaghetti, broken into thirds
  2. 1⁄2 T olive oil (1 packet)
  3. 1⁄8 c kalamata olives, chopped
  4. 1 1⁄2 T lemon juice (3 packets or 1 lemon)
  5. 1 1⁄2 oz pouch albacore tuna
  6. 1⁄8 c seasoned breadcrumbs
  7. 1⁄8 c shelf stable parmesan cheese
  8. 1⁄2 t dried parsley
  9. 1⁄8 t ground black pepper
At home
  1. Pack the spaghetti into a sandwich bag. Carry the breadcrumbs, Parmesan cheese, parsley and pepper in a snack bag.
  2. Carry everything else in single serving pouches or snack bags.
In camp
  1. In your pot bring 4 cups water to boil. Add in the pasta and cook for time on package, drain
  2. carefully, reserving 1/2 cup of the pasta water.
  3. Add in the oil, olives, lemon juice, tuna and reserved water to the pot, and toss to combine.
  4. Sprinkle with breadcrumb mixture and toss again.
  1. For short trips carrying olives is fine, they are nicely preserved.
  2. Use any favorite pitted type from the olive bar!
  3. For longer trips or to save weight, substitute freeze-dried olives (find at, add with the pasta to rehydrate.
  4. Lemon juice packets and olive oil packets can be found online from
  5. For lighter weight use 3 packets of True Lemon (found in the baking aisle at most stores) and 3 Tbsp water.
  6. For extra calories in winter consider using the newer style foil packets of tuna packed in olive oil, which are found in most grocery stores.
  7. This recipe was featured in the Sept/Oct 2011 issue of

Super Spackle!

Here is an update to a little known recipe backpackers and hikers (and me Bikepacker / Gravel cyclist!) have been using for years. Recently, I tried this recipe on the High Pass Challenge, I felt like I was going to need something extra for this ride. I was right..

While working with the Washington Trails Association, doing backcountry trail maintenance in the Enchantments during Aug. 2012, our camp host told me of a snack called “Super Spackle” He said that he had heard about it in a book, but forgot who the author was, and that he had modified it somewhat from the original recipe. Since both backpackers and cyclists typically are not dieting when on the trail or the road, I figured this might be the ticket! This can be used as a substitute to GORP, or a power bar, and with my little addition, even a replacement for gels.

Some of the ingredients might be a little tough to get, but if you can find yourself an organic grocery store and you should be fine.
List of ingredients:

  • 1 Cup unsalted almond butter
  • 1 Cup unsalted cashew butter
  • ½ Cup agave syrup
  • ¼ Cup almond oil
  • 1 Tablespoon vanilla extract
  • 1 Teaspoon almond extract
  • A touch of salt. (if you add the gel base, you can skip this)
  • See below for my “special addition”

To make this wonderful concoction, start by adding together the drier components, the Almond and Cashew butter. Then add in the other ingredients which are the liquid ones.  Mix all this together in a bowl with a large wooden spoon, or something other than your little mixer, as mine did not like the thick goopy mess..  That’s it!!

Basically you’re done with the recipe that he gave me, he told me just to store it in an airtight container He didn’t even refrigerate his
mixture, which actually makes sense since it lives either in a backpack, or on the bike while backpacking or cycling.

Nutritional Info:

Overall Nutrition values:  
Calories 3944.3
Total Fat 334.2 g
Saturated Fat 39.0 g
Polyunsaturated Fat 52.4 g
Monounsaturated Fat 170.5 g
Cholesterol 0.0 mg
Sodium 222.1 mg
Potassium 3,312.0 mg
Total Carbohydrate 217.3 g
Dietary Fiber 14.4 g
Sugars 93.6 g
Protein  82.7 g
  Nutrition Per  Serving (1 Tbsp =30 servings)  
Calories 131.5
Total Fat 11.1 g
Saturated Fat  1.3 g
Polyunsaturated Fat 1.7g
Monounsaturated Fat 5.7g
Cholesterol 0.0mg
Sodium 7.4mg
Potassium 110.4mg
Total Carbohydrate 7.2g
Dietary Fiber 0.5g
Sugars 3.1g
Protein 2.8g

I took things once step further for the ride, I added about a 1/8 cup of Energy Gel Base from

This took things to a whole other level… I use the unflavored gel base w/caffeine which contains;


Maltodextrin, Dextrose, Fructose, Citric acid, and Sea Salt

First, I followed the directions to make the energy gel,

Mixing Directions:

1 cup (8 oz.) of water in a heavy saucepan over medium high heat. Add the entire contents of gel powder to the pot and stir well.
Reduce heat to medium low and cook for an additional 3-4 minutes or until most of the white lumps have disappeared; the gel will have a thin consistency.

from heat. Add flavor(s) if desired and let cool for 20-30 minutes. It is normal for a film to develop on the surface while the heat
dissipates.  As it continues to cool, the gel base will thicken to the viscosity of honey. Refrigerate in an airtight container until
needed. Then I added it to the Super Spackle mix at the end, and combined it altogether.

Note: A 1 oz. serving (by weight) of prepared gel is equal to a volume of approximately 1 1/2 tablespoons.

bag of EGC base will produce 32 1-oz servings (by weight), which is equivalent to about 24 fluid ounces (when measured by volume).

 (This version should be kept in the fridge until you’re ready to go due to the gel base addition)

I used Coghlan’s Squeeze Tubes to put the mixture in, it worked out great. A two pack is about $4.75 at REI

give it a try with or without the energy gel added, I bet you will be surprised on how much energy it gives you,and doesn’t leave you hungry every half hour!!


Difficulty Scale Satisfaction Scale

There are some great sites that have similar recipes and stories about Super Spackle..