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Friday, June 23, 2017

Homemade Pocket Snacks for Fishing, Travel, Hikes, Boating

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 Fiery Fruitcake Gorp

2 tablespoons olive oil
1 teaspoon bottled hot sauce
1 tablespoon chili powder
1 teaspoon each salt, pepper
4 cups roasted, unsalted whole almonds
2 cups dried cranberries
1 cup cut-up dried apricots
1 cup cut-up candied cherries

    In a large skillet, heat olive oil and stir in hot sauce, chili powder, salt and pepper. Stir in almonds and stir-fry to coat well. Let cool completely in the pan. Mix in dried fruit and package by the half cup for snacks or the by cupful for a meal. Complete the meal with whole wheat crackers and a cold beverage. Makes 16 half-cup snacks or 8 meals.

See more of Janet Groene’s recipes for boating and camping at Boat Cook and at  CampAndRVCook

Thursday, June 15, 2017

Snack Recipe for Tailgating, Camping, Boating, Hiking

Blog copyright Janet Groene. All rights reserved. To ask about rates to place one ad, one year, all six Groene sites email


Grillside Gorp

Bring out cold drinks and big bowls of this snack when the gang gathers around the grill waiting for the burgers to get done.

8 cups square cereal, preferably three or four different flavors (not sweetened)
2 cups garlic croutons
3 cups smoked almonds
1/3 cup canola oil
1 teaspoon each smoked paprika, black pepper
1 teaspoon each onion salt, garlic salt

    Heat the oven to 250 degrees. Put cereal, croutons and almonds in two baking pans or rimmed cookie sheets. In a microwaveable cup stir smoked paprika and black pepper into the oil and heat 30 seconds or until warm. Drizzle over cereal mixture, mixing gently as you go.  Bake 10 minutes, mix and bake 5 minutes more. Cool, sprinkle with onion and garlic salt and mix again. 

    Serve in bowls or package the mix in one-cup portions in snack bags for the hiking trail. Makes 13 cups. 

See Janet Groene's easy recipes for camping and RV travel at

Thursday, June 8, 2017

Make a Sweet Gluten-Free Trail Mix

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 For ten years while living on the go, Janet Groene lived off  grid for months at a time. She developed her recipes while living on a boat with no oven nor refrigeration and in a camper with miniature galley and limited water.  See her shortcut recipes for camping here and boating here.

Gluten Free Dessert Gorp
    Here is one for your sweet tooth. It’s a perfect “talking and walking” dessert to take along on a fitness walk after a big meal.
9 cups gluten-free square cereal
1 cup brown sugar
1 stick butter
Pinch salt
1/4 teaspoon baking soda
1/4 cup light corn syrup
2 cups honey-roasted whole almonds
     Put cereal and nuts in a large, buttered or sprayed, microwave-safe dish. Bring sugar, butter and salt to a boil in a saucepan. Boil 3 minutes.  Stir in baking soda and corn syrup. Drizzle over cereal and microwave a total of 3 minutes, stirring every 30 seconds. Stir occasionally as it cools. When it’s completely cool package by the cupful. Makes 11 cups. 

Janet Groene's Survival Food Handbook is a guide to supermarket staples for stocking your cabin, camper, home or boat  pantry for emergencies, off-grid, boondocking or convenience. No high-priced survival rations needed.

Thursday, June 1, 2017

Salmon Jerky, Best Trail Food Yet

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Salmon Jerky Trail Gorp

    Few trail foods provide more nutrition in less space than wild salmon jerky, a diet staple for Native Americans since time began. However it's costly, strong in taste and a highly concentrated protein, so a little goes a long way. Make it into a satisfying, balanced meal by adding fiber and fruit. It’s also very salty, so dilute it with low- or no-salt ingredients. Then have lots  of water or cold beer on hand to go with it.

4 cups dried wild salmon jerky, cut in small bites
8 cups square multi grain cereal
2 cups dried pineapple chunks
2 cups dried cranberries
2 cups golden raisins
2 cups salt-free bite-size pretzels
2 cups wasabi peas

    Combine everything in a large bag and toss gently to mix well. Seal in snack bags by the cupful. Makes 22 servings of one cup each. Keep in a cool, dry place.
See Janet Groene's easy recipes for the small boat galley at

Thursday, May 25, 2017

This Snack Makes a Whole Meal

blog copyright janetgroene. All rights reserved. to ask about rates to place your one ad, one year, all Groene sites email

Many commercial trail mixes are too,sweet, too salty and have too much fat. If you live on gorp when you’re camping or traveling, or always grab a trail mix when you eat at your desk, it’s important to eat right. Here’s a savory, “main dish” gorp. Make a sweet gorp for dessert if you like, or just have a handful of chewy, dried apricots. 

String Cheese Snack Gorp

3 cups string cheese pieces, cut in bite size
1 tablespoon Mrs. Dash seasoning (any flavor) 
3 cups Crispix cereal
3 cups brown rice crisps (e.g. RiceWorks gourmet brown rice crisps)
1 tablespoon Mrs. Dash seasoning
1 cup unsalted walnut halves
1 cup unsalted pecan halves
Put cheese pieces in a big bag with 1 tablespoon seasoning and shake gently to coat.  Add cereal, crisps, nuts and the other tablespoon of seasoning. Shake gently and package by the cupful to make a meal or pack by the half cup for snacking. Complete the menu with spring water or a carton of milk. 

See Janet Groene's easy recipes for camping and RV travel at 

Bonus Recipe
Wakame Gorp
The salty sea taste of wakame seaweed flakes compliments the tuna jerky while crackers and no-salt puffed rice add carbs. A burst of sweetness from the pineapple adds a tangy contrast. 

9-ounce package of Hawaiian style ahi tuna jerky 
2-ounce package wakame flakes 
2 packages, 3 ounces each, Tokyo style rice crackers 
8 cups puffed rice
3 cups diced dried pineapple

Cut jerky into bite size and combine everything in a big bag or bowl. Mix well. Seal in snack bags and keep in a cool, dry place. Complete the meal with spring water or Japanese beer. 

Friday, May 19, 2017

Homemade Snack With A Touch of Thai

blog copyright janet groene, all rights reserved. To ask about rates to place one ad, one year, all Groene sites email 

Thai Peanut Gorp
    These nutrition-packed bars have a sweet, spicy Thai tang like no other. Wash them down with a hot or cold beverage to make a meal on the trail or a midnight snack around the campfire. They also make a nice addition to a bento box lunch.
3/4 cup brown sugar
2/3 cup chopped,  roasted peanuts
1 2/3 cup whole wheat flour
2 eggs
2 tablespoons each molasses and water
1 teaspoon baking soda
3/4 cup thai peanut sauce
1/3 cup smooth peanut butter 

1. Set the oven to 350 degrees F. Grease a baking pan or sheet. Combine sugar, peanuts and flour in a plastic bag to mix well. 

2. Separate one egg, saving the white.  In a bowl whisk the whole egg, one egg yolk, molasses and water with baking soda and peanut sauce. Stir in peanut butter, then dump in dry ingredients. Mix well.

3. Shape dough into a log and flatten it. Place on lightly greased baking pan. Whisk egg white and 1 teaspoon water until frothy and brush on top of the roll. Bake at 350° until toasty brown and firm to the touch. While the log is still warm, slice it. When slices are completely cool wrap them  for the trail. Makes four trail meals when served with a beverage, or cut in smaller pieces to carry as a snack.

See Janet Groene’s camping recipes at

Thursday, May 11, 2017

Homemade Snacks to Eat Anywhere

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Janet Groene lived full-time on the go for 10 years, sailing the tropics and summering in a 21-foot camper. Learn how to drop out, work as you go, live the travel life in a home that goes with you.  Order Living Aboard Your RV, 4th Edition

Jolly Green Giant Gorp

If you're new to wheat grass, start with small amounts and then increase it to taste. It’s said to be loaded with good nutrients.
       This gorp is high in energy but also high in gluten. If it's more sugar than you want, substitute no- or low-sugar cereal and go easy on the candies. 

1 packet dry lime gelatin dessert mix (regular or sugar free)
2 tablespoons organic wheat grass powder
2 cups shelled pistachio nuts
Olive oil spray
6 cups square  cereal
2 cups Lucky Charms cereal 
1 cup Gummi Frogs

Combine lime gelatin powder and powdered wheat grass. Spread out pistachios and  spray very lightly with olive oil.  Put in a clean bag with the gelatin mixture and shake to coat. Add remaining ingredients and shake to combine. Measure by the cup  or half cup into snack bags and keep cool and dry. Makes about 11 cups.