Eating well while bivouacking: our advice for hungry Muules

The cooking pot, your pocket kitchen

It's called a cooking pot , but don't expect a large pot. A good cooking pot should be compact, lightweight, and multifunctional . Anodized aluminum , titanium , stainless steel , or non-stick versions are the most common. Some kits include a saucepan, frying pan, plate, and even a mini colander. Enough to cook up a little wild risotto without weighing down your backpack.

Little Muule tip: choose a cooking pot with a folding handle and lid , it prevents burning your fingers and it acts as a colander or plate!

Competitive stove for a modern campfire

To heat the water for your pasta or fry your vegetables, you need a light and practical stove. Several models of stove exist:

• Gas stoves like Jetboil or Primus are the easiest to use and the most widely used. You screw in the cartridge, press, and boom: an adjustable flame in a few seconds. Fast, clean, efficient , perfect for an espresso or a quick freeze-dried meal when you're really hungry. At Muule , it's clearly our favorite.

• The alcohol stove appeals to fans of ultralight cooking, but it heats up more slowly and requires a little more attention. Not ideal if you're in a hurry or hungry.

• The wood stove is the most eco-friendly , but it depends on the location and the weather. Without dry wood, there is no fire. We feed the fire with twigs or pine cones found on site. So you need dry wood (not a given after a night in the rain), a good spot without too much wind, and be careful of smoke in your eyes.

Little Muule tip: we clearly recommend the gas stove for its efficiency and simplicity .

Cutlery that doesn't take up space

When bivouacking , every space counts. Fortunately, there are cutlery sets that can be made very small. A spork (half spoon, half fork) often does the trick, but if you like to dine like at home, you will also find ultra-light cutlery sets with carabiners, ultra-compact folding cutlery or even mugs and Soft silicone bowls that slip flat between two socks. Practical, lightweight, and above all, reusable.

And for those who want to keep a clean pot at the bottom of their bag, consider the Dish Cleaning Kit which contains a flexible sink , a sponge , biodegradable soap , and a small towel . Enough to make your pot shine like never before.

Freeze-dried meals: a hassle-free option

Light , compact and nutritious , freeze-dried meals are the kings of the bivouac. Just add hot water to the bag, wait 5 to 10 minutes and boom: aligot-style mash , caramel pork and even chocolate mousse ! We're a long way from the can of peas and carrots.

On the technical side, the freeze-dried meal is frozen and then vacuum-dried. The result: rapid rehydration and up to 95% of its nutritional value preserved. Not bad for a bag that fits in your pocket!

Dehydrated meals: a taste close to homemade

Less well-known than freeze-dried foods, dehydrated meals are nevertheless worth a try. Heat-dried, they retain around 60% of their nutrients (compared to 95% for freeze-dried foods), but in terms of taste and texture , they are often a cut above. They require a little more time to rehydrate (around 10 to 15 minutes with hot water), but honestly... it's worth the wait.

And the cherry on the cake is that the meals available in dehydrated form are mouth-watering just by reading them:

A chili con carne , spiced just right, to warm you up after a hard day of hiking.

A Creamy and fragrant porcini mushroom risotto , worthy of a star-studded refuge.

And the best-seller of the sweet bivouac: a melting chocolate cake , made straight from the bag. Yes, we're talking about a chocolate cake... at the top of a mountain pass!

Snacks that boost you without weighing you down

Don't go hiking without good snacks in your pockets! Choose snacks that are easy to digest and rich in energy , to eat throughout the walk:

• Energy bars (cereals, dried fruits, proteins, etc.): perfect for a quick break on the way up.

• Energy gummies : like little candies boosted with electrolytes, super useful for avoiding energy dips.

• Pouch purees : made from fruit or sweet potato, perfect for a healthy and easily digestible snack.

• Dried fruits and nuts : the classic that never disappoints.

Hydration when hiking and bivouacking: drinking, cooking... and avoiding bacteria

Whether hiking or camping, drinking enough is as important as drinking well. You sweat, you climb, you sleep under the stars... so it's best not to wait until your tongue turns into a tent rug left in the sun.

Soft flasks are ideal for hiking: lightweight, they slip anywhere and compress as you drink.

Rigid water bottles ( made of stainless steel or sturdy plastic) are perfect for breaks and meals. They're sturdy and can withstand anything... even falling into rocks.

For the more adventurous, water filters allow you to drink directly from rivers , but also to collect water to cook your meals without worrying about digestive discomfort. Practical to avoid breaking your back and to keep room for chocolate bars.

You can definitely use river water for cooking as long as you boil it for several minutes to eliminate unwanted bacteria and parasites.

Red lentil dahl

To prepare at home in a zip:

• 80 g of coral lentils
• 2 tbsp coconut milk powder
• ½ crumbled stock cube
• 1 tsp mild curry and garlic powder
• 1 tbsp dried fried onions

Cooking on the camp:

1. In your pot, pour your mixture and add approximately 200 ml of water (i.e. twice the volume of the lentils).
2. Heat over low heat for 10 to 12 minutes , stirring regularly. Add a little water if necessary.

And there you have it, a piping hot dahl, rich in flavor and perfect for camping!

Cold oriental tabbouleh

To be put together in a zip bag or waterproof box :

• 60 g of semolina
• 1 tsp dried mint
• 1 tbsp. sundried tomatoes , cut into small pieces
• 1 tbsp raisins
• Salt and pepper

Also to take away:

• A stick of liquid lemon juice
• A small bottle of olive oil

Preparation on camp:

1. Pour the mixture into a bowl or your clean pot.
2. Cover the semolina with cold water. Cover and let it swell for 10 to 15 minutes .
3. Add olive oil and lemon juice at the end, mix, and enjoy.

Dried Fruit Porridge

This hot breakfast is simple to prepare, rich in energy , and ideal for starting the day off right while camping. It's filling but not heavy, and can be prepared in no time.

Take away :

• 50 g of oat flakes
• 1 tbsp powdered milk
• A handful of dried fruit (such as raisins, almonds, or walnuts)
• A few pieces of chocolate (for fun!)
• A little sugar or a drizzle of honey according to your taste

Preparation :

1. Pour hot water over the oatmeal and powdered milk.
2. Mix well.
3. Let stand for a few minutes to allow everything to swell .
4. Then add the dried fruit , chocolate and a little sugar… and it’s ready!