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My question: do you know of a book written specifically on the topic of healthy eating on camping trips, (with recipes) that contains at least some recipes that might relate to wilderness canoeing? (ie, food and recipes that consider weight).  If so, I'd value your recommendation, and I'd be interested in getting such a book.  If not, you should consider writing one (or a magazine article).

I appreciate the compliment, but you must of noticed by now, that my grammatical skills are less than what anyone should expect when their reading a book or article.

I don't know of a specific book for camping that has all healthy recipes. There might be, but if you don't mind, I'll give you what IMHO is the better way to go, both at home and in the bush.

You can take any recipe within reason, and make it healthier. The secret/key is to learn how to substitute.

Once you know/understand that, you can take even a high fat comfort food and make it healthy and just as important, tasty as well.

Here's easy example of what I'm talking about.
Take your basic box brownie mix.
Most call for 1/4 cup of vegetable oil, 2 eggs and a little water.

Skip the oil, add one of those small unsweetened apple sauce cups and use 1 egg.
Mix adding a little water as needed and heavy on the walnuts.
The brownie will be more cake like, but the taste is still there and you've cut out a lot of the fat by eliminating the vegetable oil. The applesauce acts like a binder along with the egg and the walnuts give you a healthy fat source. You can substitute pureed prunes IF you can tolerate them.

I'd look for a book/articles that show what and how much to substitute, then get a book like the One Burner Gourmet and start experimenting at home. Once you get a recipe that you like, your on your way.

Another big key is that by limiting/eliminating fat from a recipe, you cut the flavor.
That's why many people are turned off by eating healthier food, because it's bland and tasteless.

I've found at least for my tastes, that even in healthy recipes, I double the amount seasonings the first time I make a new recipe. I've seldom found that it was to much.

Oh, when you make/serve a healthier version of a old favorite to others, don't tell them its: low fat/healthier/ etc. Just tell them it's your version of whatever your making. Let the recipe stand on it's own merit, people get ideas about what they "think' they like without actually even trying something.

Here's a link to what I'm talking about.
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Much of the little I know came from this book.
If you come to understand what she's saying, you'll find that eating better at home/bush or even in restaurants isn't that hard. Considering the alternative of poor health, IMHO it's a no-brainier.

ESSENTIAL EATING- A COOKBOOK
DISCOVER HOW TO EAT, NOT DIET

JANIE QUINN

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