Bring a bit of Thanksgiving into the backcountry! Not quite pumpkin pie and not quite fruit crisp, this dessert from A Fork in the Trail is a great finish to a turkey dinner on a fall camping trip. Pumpkin Pecan Bake Makes 4 servings Pie 1/2 teaspoon cinnamon 1/4 teaspoon ground ginger 1/2 cup brown sugar 1/8 cup butter, softened 2 eggs 14...
Read MoreHere is a simple salmon recipe with a fall twist from A Fork in the Trail. Maple Salmon Makes 2 servings 2 6-ounce salmon fillets 1/8 cup maple syrup 1 tablespoon Worcestershire sauce 1 lemon 1/4 cup vegetable oil Salt and pepper At Home Freeze the salmon in a large ziplock freezer bag. When you are ready to leave, put...
Read MoreTired of your boring PB&J? Spice up your lunch with this recipe from A Fork in the Trail. The hint of lime in the salsa complements the tuna; chicken would also work well in this wrap. Tuna Bagel with Black Bean Salsa Makes 2-4 servings 2 multigrain bagels 2 foil pouches tuna, approximately 3...
Read MorePay homage to this Halloween favorite around the campsite tomorrow night with this recipe from A Fork in the Trail. The spiciness of chai tea works well with the apples and sweet caramels. Caramel Apple Chai Makes 2 servings 1/2 cup nonfat powdered milk 2 tablespoons loose chai tea 4 dried apple slices,...
Read MorePotato-filled perogies are a hearty meal after a long day on your feet. This recipe twist from A Fork in the Trail lets you enjoy this fall favorite from the comfort of your campsite. Camp Perogies Makes 2-3 servings 6 lasagna noodles 14-ounce package instant mashed 6 slices precooked bacon (optional) 2 teaspoons dried chives Nonfat...
Read MoreAt Trekalong, we work hard to keep you in the know about big news in the outdoor industry. So we're excited to announce that the biggest news this week is about us! Keen Communications is doubling the amount of books we publish with the acquisition of another outdoor publishing company...
Read MoreFajitas are easy to make and fun to eat. Make good use of your cast-iron skillet this weekend and sauté some fresh veggies with this recipe from A Fork in the Trail. Chicken Fajitas Makes 4-6 servings 2/3 cup onion 1/3 cup sweet red peppers 1/3 cup sweet green peppers 1/3 cup plum tomatoes 2 tablespoons olive...
Read MoreContinuing with the trend of warm breakfast recipes, this bread pudding from A Fork in the Trail is a hearty start to your day. Because this recipe requires baking, it is best for a rest day or one with moderate travel. Breakfast Bread Pudding Makes 2-3 servings 2–3 slices multigrain bread 2 servings...
Read MoreWith fall colors coming in quickly to the high country, weekends are a great time to explore some new trails. Authors Alan Apt and Kay Turnbaugh let you do just that—their new edition of Afoot & Afield: Denver, Boulder, Fort Collins, and Rocky Mountain National Park has over...
Read MoreChilly fall mornings in the backcountry call for breakfasts that warm you from the inside. This unique twist on cold granola from A Fork in the Trail will start your day on the right foot. Fried Granola Makes 2-3 servings 11⁄4 cups granola 1⁄2 cup freeze-dried mixed fruit 2 tablespoons butter Enough nonfat powdered...
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