Tasty Health Conscious Adventure Foods
Each of our light weight and nutritious meals are made from the freshest ingredients. Care is taken to ensure the taste and freshness are experienced as the chef intends her flavors to be enjoyed.
REHYDRATE in the bag
Ready in 20 Minutes or Less!
The stories behind the meals
Narrated by Julie M, Founder of Food For The Sole
CINNAMON CHERRY CRISP
We are so excited to introduce our newest product to you! After repeated requests for a dessert Julie developed the Cinnamon Cherry Crisp and we hope that you will find it as satisfying as we do! Luscious cherries hydrate into jewels of tart sweetness, while the crisp topping gets sprinkled over the cherries and adds a touch of crunch. Like all of our meals, the Crisp is loaded with good things and has enough protein and calories to serve as a meal. Dessert for breakfast? You bet!
COCONUT RICE AND CUBAN BLACK BEANS
I used to sit at the counter and watch my mother-in-law Diana cook. Diana had such grace and confidence that it seemed she was gliding through the steps. I would watch her, thinking that what she was making was so easy that anyone could do it. I’d go home and try to replicate the dinner she had made, and only then would I understand how skilled Diana was in the kitchen. What she made look simple was not in fact easy to replicate. Thankfully, I was able to work beside her for many years.
One of the first recipes that I learned in her kitchen was our Coconut Rice and Cuban Black Beans, which I will always think of as Diana’s Rice and Beans. Rice sautéed with onions and cinnamon, then cooked in a broth of coconut milk and almonds. Perfectly complemented by earthy beans, cooked slowly over low heat, allowing the flavor of cumin, onions, and peppers to meld with the beans. Every time I eat this dish I remember my mother-in-law and the lessons I learned at her side.
Naturally this was one of the first recipes I developed for Food for the Sole!
TRIPLE PEANUT SLAW
This salad was our first recipe and was created to satisfy the craving for veggies on the trail. Initially made in response to some ultralight backpackers that don’t carry a stove and wanted great re-hydratable food, it was first tested by a couple of John Muir Trail backpackers. The report back was “More Please!”. Since then it has been a perennial favorite for our food tasting team. With a satisfying crunch and the feeling of eating fresh salad, this slaw hits the spot.
ZESTY MISO BROCCOLI SLAW
You’ve got to try this salad! Our newest addition, this slaw is addictive. Crunchy walnuts and chunks of broccoli are tossed with red cabbage, scallions, and a zesty citrus miso dressing. We finish it with a sprinkle of black sesame seeds for just an extra bit of crunch.
GARLIC GREEN BEAN AND CASHEW STIR FRY
Recently we surveyed friends to see what they were craving on the trail. VEGGIES came back loud and clear, and a couple folks mentioned wanting a stir fry meal. That got us thinking about crisp green beans, a savory sauce tossed with noodles….. yum. Our initial tasters gave it a thumbs up but wanted even more green beans- they kept snagging beans out of the bag while it was still rehydrating, only to find that there weren’t any left when dinner rolled around. We agreed and this meal is chockful of green beans. Consider adding a little extra water when rehydrating this dish- that leaves you with a bit of savory broth to slurp up at the end of the meal.
RATATOUILLE WITH NUTTY QUINOA PILAF
Is there a better dish to represent the bright flavors of a late August kitchen garden? This classic French stew always comes to mind when the zucchini has taken over the garden and the tomatoes are bursting off the vines. We love this hearty vegetable stew- what a great way to taste summer all year around!
ROASTED SWEET POTATOES WITH KALE AND QUINOA
This dish was created on the trail. While experimenting with some different veggies the sweet potatoes and kale got thrown together and the result was a dish so fresh tasting that our testers claim it tastes like it came straight out of the kitchen. The sweet potatoes are roasted with onions and just a bit of olive oil and salt, caramelizing in the oven, giving them a complex flavor that pops in the mouth.
LENTIL WALNUT PILAF WITH KALE
We confess- we love lentils! Filling and earthy, the combination of lentils, walnuts, and kale seemed like a perfect fit, and the result is both hearty and bright. This recipe started as a salad and morphed into a warm dish, though you could definitely try it as a salad too (if you do, give it a little longer to rehydrate).
TASTER PACK WITH ALL MEALS
Can’t decide which of our meals to take on your next adventure? Try them all in our Taster Pack! This is an easy way to taste all of our meals at a great price. We bet that you’ll come back to buy your favorites over and over again.