Fifteen Pounds. Really?

“You lost how much weight?”

John looked at the scale again. “Fifteen pounds.”

FIFTEEN POUNDS. Seriously! We eat the same food and paddle the same number of miles. How could he lose fifteen pounds when I lost only five pounds? He didn’t need to lose any. He’s already thin. It’s not fair! 

This was the scene at Greeneville, Mississippi, on June 13, 2015—1000 miles into our 1600-mile trip.

It was then I realized I had spent a year ensuring we ate but didn’t consider caloric intake. I should have known, as a man, John needs more calories. At that point, the menu was set, but I could put less in my lid and more in John’s food-prep pan.

Well, here I go again, planning a menu for a multiple-month-on-the water trip. This time I will pay more attention to the calories. When preparing for our last trip, I completed the main part of the investigating (the food options); now I only need to calculate the calories for each entrée. So, how many calories will we need? After investigating, I am targeting 3500 calories a day for John and 2500 for me. I will meet John’s requirements by giving him more snacks and larger meal proportions.

Another issue I am addressing is what we refer to as “paddle poop” (read Paddling Edna for a detailed explanation) by adding a morning cup (two for John) of moringa hot chocolate. Moringa is nutrient packed with powerful antioxidants. It fights inflammation, protects the cardiovascular system, supports brain health, protects the liver, contains antimicrobial and antibacterial properties, enhances wound healing, prevents and treats cancer, treats stomach complaints, makes bones healthier, protects against kidney disorders (stone formation), reduces high blood pressure, lowers blood sugar levels, boosts immunity, etc. (You get the picture.) I discovered the dairy-free hot chocolate during a visit to our local health food store. Besides the moringa treat, I am packing an electrolyte powder to add to our drinking water.

I am also investigating a different meal-prep method. On our last trip, we dumped the dehydrated food into the pan, added water, boiled the contents for a few minutes, and then let it set as the food absorbed the hot water. I have since purchased a Jet Boil and cozy to try “freezer bag cooking.” (Pouring boiling water over dehydrated food in a freezer bag nestled in an insulated cozy. The food absorbs the water as it rests.) By boiling only the water, this method uses less fuel, reducing the number of fuel canisters needed. (Send me your freezer bag cooking recipes.)

This week, I began planning for our next trip. The June launch date continues to change as we plan around our granddaughter’s high school graduation. I created a to-do chart, inventoried dehydrated food, and generated a menu (including calories) for week one. In addition, I dehydrated jalapeno peppers, quinoa, black beans, chili, and cornbread. Tomorrow while spending the night in our cabin in the woods, we will prepare black bean stew using the freezer bag method and do a taste test of venison jerky (send me your jerky recipes) made from the deer John shot opening day of deer season in 2019. Stay tuned for the results.

Follow me as I prepare for our trip on the upper Mississippi (Paddling Edna You Missed a Spot) NOT in separate boats but in a canoe (that will be an adventure). Subscribe to our website to receive notifications of each post.

Here’s to another beginning!