I grew up in the foothills of the Canadian Rockies and would often spend my summers camping. Back then that encompassed playing kick the can and stuffing my face full of roasted marshmallows. Now a days, I still love camping, but it typically involves me packing my bag and hiking – or biking – to a remote piece of wilderness. 

I remember being on my first backcountry camping trip, exhausted from hiking up what felt like Mt. Everest, and being so excited to cook myself a warm and satisfying dinner. I opened up my pack – what did I have? Instant ramen – which is basically just salt water. Many regrets – and stages of dehydration – were felt that day. Since then, I’ve stood by the notion that sacrificing nutrition and flavour is not necessary while exploring outdoors. Cooking healthy and delicious foods is possible – even in the most remote places.

(Note: I’m not a complete hater of instant ramen – there’s some great ways to transform it into a wicked and relatively healthy meal)

In addition to years of trial and error prepping meals for my outdoor pursuits, I’ve built a deeper connection with nature through nutrition while completing my degree in Health and Physical Education (with a major in Ecotourism and Outdoor Leadership).  

With Nomad’s Kitchen, I aim to combine my knowledge of health and nutrition – with my passion for the outdoors – to continue learning and teaching others how to redefine the outdoor culinary experience.