Josh and several friends are climbing Mt. Rainier this summer. Mountaineering is about training your body for the physical demands you'll put on it and for providing it with the nutrients it needs to meet those demands. Because of my nutrition background and burgeoning culinary expertise, it was an interesting challenge for me to determine how many calories he needs, but it became more interesting because we had to design a mountaineering diet that was both light weight and gluten-free.
Most of the recommendations we've found for setting up a menu for backpacking include packing foods like oatmeal, bagels, or dehydrated meals like "beef stroganoff" or "chicken alfredo." Some sites also recommended consuming sports bars, energy bites, oatmeal, or crackers. These all make sense, because they're light weight and high in calories. On the other hand, they're off the menu for those with food allergies, particularly to those with gluten allergies. So, for us, we had to start from scratch. The other challenge is that since I've been working and taking classes full time, I haven't had time to dehydrate meals like I've done before. So, we had to plan his menu around the items that could all be purchased.
The first step in determining the menu for his gluten-free backpacking trip was to determine how many calories he would need. We estimated that he would need about 3000 calories per day, and over a four-day period, he would need about 12,000 calories total. This is based on the calorie needs calculator that can be found on the USDA website,
ChooseMyPlate.gov. We input his weight, height, and activity level, and it gives an estimate of the number of calories he would use up. Once we figured that out, then we started looking at dehydrated food options that were available at REI, because Josh works there.
After determining his caloric needs, we decided on a menu plan for Josh. He doesn't like to have a full stomach when he exercises or hikes, so we determined that he would eat just two full meals per day - at breakfast and at dinner. For lunch, he would eat a high energy bar and plan on snacking through the day. Because he needs about 3000 calories, I wanted to get him to eat as close to 1000 calories per meal and then to consume about 1000 calories in snacks. To do so, he has to eat two servings per meal, or the whole package of each dehydrated meal packet.
Breakfast - 600-900 calories
Lunch - 400 -600 calories
Dinner - 600-900 calories
Snacks - 900-1000 calories
Breakfast was challenging, because Josh can't eat oatmeal. You may think, well, there's always cream of rice. That's true. There are gluten-free hot cereals, but Josh doesn't particularly care for them. So, we opted for a gluten-free granola that we purchased from Whole Foods. We were remarkably impressed by the selection of gluten-free granola cereals at Whole Foods, which included Udis, Bakery on Main, Glutenfreeda, and Enjoy Life. There were also great flavors, such as peanut butter, cranberry orange, and chocolate. Josh selected Flax4Life's Hawaiian Pineapple, Coconut, and Mango. In addition to eating granola, Josh is also going to drink hot chocolate. This is to make up for the warming effects that enjoying a bowl of oatmeal would have.
1 cup granola - 420 calories
1/2 cup milk (rehydrated powdered milk) - 40 calories
hot chocolate - 130 calories
For lunch and snacks, Josh is going to eat several servings of
trail mix (700 calories per cup)
Clif Shot Bloks (200 calories per package)
Clif Shot Roks (270 calories)
Luna protein bars (190 alories)
Accel-gel (100 calories)
ready-to-eat salmon in pouches (234 calories)
I also regularly make protein cookies for Josh (containing vanilla whey protein, approximately 100 calories each), and he is taking a few of those, too.
We had to carefully read the labels, because there are hidden sources of gluten. Since there are varying levels of sensitivity to gluten and wheat, you should carefully investigate what foods are safe. One really good source for information about celiac disease is the University of Chicago
website.
Dinner was also going to be interesting, because the hikers are relying on dehydrated meals. Well, fortunately, following a gluten-free diet isn't as foreign as it used to be, and there are now more foods available on the market. We were glad to see that there are even dehydrated meals made without wheat, though most of them are not certified gluten-free, unless you order them online. At REI, there were a few meals available, most of which were Natural High brand. Backpacker's Pantry had a few items too. The particular challenge was that even if the food itself wasn't a wheat food, such as a pasta, soy sauce and vegetable protein were often included in the ingredients. As a result, we couldn't choose them. We did find a few items: Himalyan lentils and rice, honey lime chicken, BBQ chicken and rice, and Louisiana beans and rice. These items are relatively low in calories - about 600 for the entire package - but they would be enough and probably be pretty filling, given the fiber. One challenge in using packaged dehydrated meals is that the sodium content is extremely high. It was pretty difficult to compensate for that, so we did our best to choose flavors that didn't have as much sodium but were still wheat and gluten-free.
Josh and his team should be pretty well set up for meals. It will be interesting to see how they do. The food weighed just over 5 lbs, and Josh divided them into resealable bags according to how he would use them. He plans on unpacking most of the food at the base camp, in favor of simply carrying the snacks when the team attempts the summit.
I went to Chicago with the Modernist Cuisine team and cooked a fancy meal at Charlie Trotter's Restaurant for his final few weeks. My contract expired at Modernist Cuisine, and I changed jobs at the end of August. Read more on my food blog, Peas on Moss.
Josh has started working with New York Life as an financial services professional and is really rising to the challenge. He has been studying for a few exams and meeting with clients. The financial industry is new - and we're so impressed by all the training that New York Life provides their new team members - but the art of counseling, seeing clients, and maintaining a client base isn't especially new to Josh. The topic is a little less emotional than perhaps his other MFT work, but financial stability and future planning are vital in healthy relationships. It's easy for me to see how well financial preparedness contributes to family relationship health.
