Hiking in Bryce Canyon Country doesn’t mean you have to skimp on snacks while on the trail or eat like you are about to go into hibernation before you head out. It also doesn’t mean you have to stick to chalky granola or fishy tuna from a packet. Gummy, gamey, and gelatinous snacks undermine the sweeping vistas and majestic views of hoodoos and spires. We’ve made a list of fresh, light, portable and mouth-watering snacks that fill you up without weighing you down. Bon Appétit.
Sweet and salty granola with ground, crispy bacon
You only need a few rashers of bacon to add a smoky, briny and savory treat to your store-bought or homemade granola. Chop or grind crispy bacon and add it to your favorite trail mix. This bacon lovers trick is a surefire way to fuel hikers as they enjoy the 88-foot cascading waterfalls of Upper Calf Creek Falls.
Seasoned Jicama with lime and cayenne pepper
This relative of the potato has the flavor profile and texture of a slightly sweet, crisp apple. Cut into batonnets and toss with kosher salt, lime juice and cayenne pepper. The flavors will liven up the jicama as you hike any of the popular Kodachrome Basin trails. You can even use the water that seeps from the jicama to season the next gourmet treat on our list. Go easy on the salt though as it contributes to dehydration.
Progressive or Rizzoli light tuna packed in olive oil
Tuna is the caviar of the trails unless, of course, you are actually taking salty fish eggs with you. Jazz up this quick, high-protein meal by selecting these two brands that consistently produce flavorful, flaky and moist tuna.
While albacore tuna is associated with higher quality, it is the light tuna that has a deeper, richer flavor. Try to avoid tuna that is bland, salty or has any hint of tin, which is most tuna packed in water. Skip the tuna salad on a tortilla and get more creative, especially if you are photographing stunning sunsets at Yovimpa Point.
In a container add torn or chopped escarole, Tuscan beans, olives and al dente green beans for a hiker’s pared-down version of the classic Salade niçoise.
Spicy, oven roasted chickpeas
These legumes are far more versatile than just a base for hummus. You can smash drained chickpeas on sliced baguette with a dash of olive oil and season with salt and pepper for an easy meal as you sit atop a rock and observe Grand Staircase-Escalante at the Head of the Rocks Overlook. Roasted chickpeas can be added to granola or tossed with sliced cucumbers for a quick salad. For longer hikes, consider roasted chickpeas: Heat oven to 400°F. Drain the chickpeas and toss them with oil, salt, cumin, chili powder and cayenne pepper. Roast for 12 minutes, or until chickpeas are crunchy. They’ll stay crispy for a few days if you keep them in a closed container.
Dried, Spanish-style chorizo
This intensely seasoned, fully-cooked, dried Spanish sausage is seasoned with generous amounts of smoked paprika or pimentón, which contributes to the brick-red color. You can find this in the cured meat section of most stores and even Walmart. Spanish-style chorizo is tangy with a deep, smokey taste. No need to keep the chorizo refrigerated especially if you are out fishing on Panguitch Lake. Enjoy it thinly sliced right out of the package with mustard or add to corn tortillas with sliced bell peppers for a crunchy and flavorful meal.
Matzo two-ways
The lack of any prominent flavor is what makes this unleavened, cracker-like bread stand out. You can build it into a snack masterpiece with a few quick toppings on the trail. Add cream cheese and packaged, smoked salmon for a tasty brunch or spread Nutella and sea salt for a refined energy boost. This is an easy treat for rides in the car on Scenic Byway 143, the historic route used for centuries by settlers in the area.
Nori seaweed and Hass avocado
Honestly, you can’t get any lighter or healthier or easier with this snack. Transform the two darlings of popular cuisine—guacamole and sushi—into a low-carb, Paleo-friendly snack. All that is needed is a pack of nori sheets and a ripe, Hass avocado—the one with bumpy, thick, dark-green colored skin. Mash the avocado onto the nori sheet and you have a trailhead sushi roll. You can also rip the nori sheets and use them to season the avocado and eat its creamy, vegan filling while in the skin. This is a welcome treat for thrill seekers canyoneering in any of the slot canyons.
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Source: brycecanyoncountry.com
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