Come to think of it, though, "making the most of the opportunity" might be closer to the mark. In any case, Rod speaks from experience:
Good to read your article on gluten-free paddling. My wife was diagnosed with celiac disease several years ago, so we have faced all the challenges you mention. Evening meals are generally not the problem, since we can usually substitute gluten-free pasta for regular pasta, or cook with rice. Lunches are the big challenge, since we always used to make traditional sandwiches. Here are some of our lunch alternatives:
Bean Salad Combine one tin each of garbanzo beans, kidney beans, black beans, and green beans, plus some banana peppers for interest, and mix with balsamic vinaigrette dressing.
Crackers and Cheese Gluten-free crackers (easy to find these days) and goat cheese, or any gluten-free cheese spread.
Guacamole and Gluten-Free Tortilla Chips Guacamole doesn't keep too long, so it's best to use this on the first day, or take the avocados with you and make it fresh.
If we have access to a stove at lunchtime, then anything with eggs can be good -- an omelette, scrambled eggs, even a breakfast (lunch?) burrito, made with a gluten-free tortilla.
Our favorite evening meal when camping is a red Thai curry prepared from these ingredients:
1 can coconut milk
1 tablespoon (vary amount to taste) Thai red curry paste
3 tablespoons fish sauce
1 pound pork, chicken, or tofu pieces
1 can mixed Asian vegetables
Just mix together and cook until the meat is done -- about 10 minutes -- and then serve with rice. I measure out the curry paste and fish sauce at home and pack them in small plastic bottles.
Needless to say, I'm in Rod's debt for his mouth‑watering ideas. His letter certainly dispels any lingering notion that a gluten‑free diet has to be a hardship tour.
What about snacks, though? These vital refueling stops loom large in the active paddler's day. Well, readers also had ideas about …