I can take enough grub for three months. I come out to my vehicle at half way point to resupply for another three months, typically one week of canoeing and portaging each way. All grocery supplies are off-the-shelf items.
I now drink hot water alone with each meal instead of tea or coffee. For each of months 2 and 4, I bring a treat of 500g peanut butter and 250g honey.
Breakfast - 5 days:
scotch mint
protein bar 72g
seed mixture 1/4c (hemp, chia, buckwheat, pumpkin)
vitamins
Breakfast - 2 days:
scotch mint
1/2 hot cinnamon bannock (See below.)
grated Parmesan cheese 1/4c
real bacon pieces 1/4c
vitamins
Lunch - 5 days:
scotch mint
1/2 cold bannock (See below.)
almonds 1/4c
Mini Babybel or cheese stick 20g
(Mini Babybel in its wax cover stores at least 6 months unrefrigerated.)
gum
Lunch - 2 days:
scotch mint
1/2 cold cinnamon bannock
almonds 1/4c
granola bar Nature Valley 35g
gum
Supper - daily:
scotch mint
Dairy Milk chocolate bar 42g
fresh salad (alder or fireweed)
(with sugar 1tbsp, Lemon & Herb seasoning 1tsp, grated Parmesan cheese 1/4c)
fresh fruit if available 1c
(blueberries, lingonberries, cloudberries, bunchberries, rose hips, Saskatoon berries, pin cherries, red currants, raspberries, crowberries, bilberries)
Supper - 5 days:
macaroni and real cheese 2c (Kraft Deluxe Four Cheese or Original Cheddar 400g)
OR both of the following
potato flakes, quinoa flakes or quick brown rice 1c, or bulgur, couscous or orzo 2/3c (seasoned with chicken soup mix 2tbsp, and butter 2tbsp)
sardines 106g, herring 100g or canned meat 85g portion (corned beef, Holiday Luncheon, Klik, Prem, Spam or Kam)
Supper - 2 days:
stuffing mix 120g with butter 2tbsp, or oriental noodles 170g
PLUS one of the following
fish coated (cornmeal 1/8c, Montreal Steak spice 1tbsp), fried in Crisco shortening (1/2lb saved and used over a period of two weeks)
OR
fish diced, boiled and added to the noodles
OR
small game (roasted over coals and/or meat sliced and sautéed in shortening 1tbsp)
Bannock:
1-1/2c premixed before the trip (flour 1c, skim milk powder 1/4c, baking powder 2tsp, salt 1/2tsp, sugar 1tsp, Crisco shortening 4tbsp)
PLUS 1/4c each of cornmeal and currants
Cinnamon bannock:
premixed bannock PLUS 1/4c each of cornmeal and rolled oats
The dough is split into two layers, between which is added raisins 1/4c, cinnamon 1tbsp, brown sugar 1/4c, butter 3oz (3/8c). A large tart is formed and then baked in Dutch oven.