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“The Jetboil system has made meal preparation vastly simpler and much faster. Home prepared ingredients are far less expensive than packaged meals, and with Jetboil, much easier. I use two PCS's and one FluxRing pot for virtually all meal preparations. A favorite pasta entree is my wilderness adaptation of carbonara, a traditional Italian pasta dish made at home with bacon, garlic, and raw eggs blended into hot pasta. The wilderness version uses reconstituted powdered eggs, bacon fried at home a week or two before the trip, and chopped garlic.” - Courtesy of Dr. John Corbin via jetboil.com Wilderness Carbonara Ingredients ¼...

We recommend making this amount in the Genesis, but you could easily cut this in half for the Mini-Mo. We used chicken stock, but you could use stock cubes to make this more trail-friendly. Ingredients:  1 Tb. butter ½ c. chopped carrot ½ c. chopped celery ½ c. chopped onion 4 c. water 4 cubes or packets chicken stock 1 package fresh cheese tortellini (can use frozen) 1 c. chopped fresh spinach Pepper to taste Grated Parmesan for garnish Melt butter in Jetboil vessel over medium heat. Add carrot, celery and onion and saute until vegetables have softened. Add 4 c. water and turn...

Serves 1 | Prep time: 5 minutes | Cooking time: 10 minutes It's no wonder porridge is a go-to camping breakfast. It's easy to make, is really adaptable and uses ingredients you've likely already got in your cupboard. In this recipe, we use apple and cinnamon to give our porridge a bit more flavour.  This porridge recipe's different from the rest though because you don't cook it. Just add boiling water and leave it to soak. This means you use less gas and aren't getting your backpacking stove dirty, which ticks two big boxes for us when we're making camp food! Including...

This delicious recipe for your Jetboil MiniMo (or similar stove) takes the same amount of time as mac 'n cheese from a box, and tastes way better! Ingredients: ½ lb. elbow macaroni 2 Tb. Butter 2 eggs 6 oz. evaporated milk (1/2 can) ½ tsp hot sauce ¾ tsp dry mustard 1 tsp. kosher salt (use less if using regular table salt) Pepper to taste 8 oz. (about 2 cups) sharp cheddar, shredded In your Jetboil vessel, bring salted water to boil. Add pasta and cook to al dente, and drain. Turn heat down to a low simmer. Add butter to...

It isn’t too difficult to make your own vegetarian backpacking meals, but incorporating enough protein into them can be a challenge. Protein is a critical macronutrient that helps facilitate muscle repair. You might be able to overlook it on a quick overnight, but over the course of a longer multi-day hike, your muscles will start to fatigue without it. Since much of your muscle recovery happens at night while you sleep, one of the most important times to load up on protein is at dinner. That’s where this dehydrated Lentil Chilli comes in! Using a combination of red lentils and...