There’s nothing better than enjoying a tasty meal and a cold beer while watching the sun set after a day on the water. Simply complete your stop with something quick, warm or just whatever you feel like in that moment.
Below you’ll find a comprehensive list of what we usually bring along to help you with your kayak trip meal planning – the meals and snacks we love, the essential cooking gear we rely on, and even a few useful tips and recipes you might want to try on your own kayak trip. This is what keeps us going on week-long paddling adventures without stopping at any stores along the way, but you can easily adjust it to the number of days you’ll be out and to whatever suits your taste best.
MAIN MEALS
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Fresh meat (steaks, sausages) – ideal for the first days. Best used quickly in warm weather (depends on season and location).
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Rice, pasta, or porridge – cook fast, lightweight to carry, and keep you full for hours.
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Canned or pouch-packed food (tuna, beans, curry, pasta sauces – tomato pesto, basil pesto, bolognese..) – long shelf life, easy to prepare, versatile.
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Bread – handy base food, especially if well packed to stay fresh for several days.
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Eggs – simple, filling breakfast for good morning energy.
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Vegetables (potatoes, cherry tomatoes, radishes, zucchini, bell pepper, small onions) – add freshness and variety to your meals.
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Instant soups and noodles – light, fast to prepare, perfect for a warm fix.
- Dry spices (salt, pepper, thyme, basil, rosemary, garam masala) – small weight, big impact on flavor.
Some of the groceries we usually take along on our kayak trips.
Tip:
When buying pasta, opt for shapes with smaller holes or none at all (such as small macaroni, farfalle, or fusilli). Since you’re limited by the size of the pot you carry, smaller shapes fit better and allow you to cook more pasta at once. They also tend to cook more evenly in compact cookware and are easier to portion out.
SNACKS
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Fresh fruit (bananas, apples, pears) – refreshing sugar boost on hot days.
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Meat/fish spreads + bread – tasty, no cooking needed.
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Dry sausages + bread – protein-rich and long-lasting.
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Nuts and dried fruit – lightweight, easy kayak energy.
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Muesli or power bars – reliable boost while paddling.
- Beef jerky – perfect boost on the go when you’re craving something meaty and spicy.
Cookies and power bars, filled with goodness to keep our energy up.
Tip:
Always keep a small snack within easy reach while paddling. Nuts or power bars are perfect – tiny but packed with energy, and super practical. For that final stretch when you know there’s just a little paddling left, a quick bite can give you the boost to finish strong, keep your focus, and actually enjoy those last strokes instead of just pushing through fatigue.
WATER & DRINKS
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2 liters per person per day – minimum for hydration. Refill every 2–3 days if possible, carry extra for remote islands – always plan ahead.
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Refreshing drinks (magnesium mixes, isotonic powders, lemons for lemonade) – variety, hydration, and minerals.
- Beer & Wine – beer for after a long day of paddling, and wine for a romantic dinner by the water, best enjoyed at sunset.
- Coffee, milk & tea bags – perfect for a morning brew.
DryTide Insulated Cooler keeps drinks cool for 12 hours and holds up to 12 drinks together with ice.
Tip:
If you want to keep your drinks ice-cold for at least two days, bring along a DryTide Insulated Cooler, fill it with ice, and add your favorite beverages. Once the ice melts, there’s still a trick. In the afternoon, submerge your cans in the sea, preferably in the shade, and leave them for about an hour. That way, you’ll still enjoy a refreshingly cool drink without having to settle for something lukewarm.
COOKING GEAR
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Gas stove + fuel canister – compact, reliable cooking.
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Frying pan & pot – for pasta, boiling water, or frying meat.
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Cooking spoon, cutlery (spoons, forks, knives), and a sharp Swiss knife – multipurpose and essential.
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Plates and bowls – for pasta, muesli, or soups.
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Small cutting board – practical for chopping veggies or bread.
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Soap & sponge – to keep dishes clean and hygienic.
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Cups or mugs – for coffee, tea, or evening drinks.
- Small portable grill (or disposable BBQ) – perfect for a quick meal outdoors and easy to carry in a kayak.
- Trash bags – everything you bring with you goes back home with you.
- Fishing gear – for a freshly caught dinner.
Here’s part of our cookware. The rest we usually forget at home.
Tip:
Bring trash bags with drawstrings so you can tie them up properly – you don’t want your kayak compartment smelling like a dumpster after a week. Lately, we’ve also been taking zip bags with us, and they’ve proven super handy. Any opened food goes straight into them if we don’t finish it – it’s hygienic, airtight, won’t end up scattered all over the kayak, and keeps things fresh for longer.
FOR THE DOG
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Dried kibble – easy to pack, doesn’t spoil, and keeps your dog full of energy.
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Snacks/treats – practical choice for rewarding, entertaining, or simply keeping your furry companion content while traveling. Baro is a natural and wholesome Slovenian brand that our dog adores.
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Water – just like you, your dog needs regular hydration, especially in the sun.
Our dawgie girl is ready and waiting for a cool sip from her collapsible Calma bowl.
Tip:
Always bring a collapsible bowl and keep it within easy reach. Hydration is even more important for your dog than for you – make sure they drink regularly and have a small snack in between. Of course, they’ll also want some of yours, but that’s something the two of you will have to negotiate.
Here are a few quick, comforting, and simplified recipes to treat yourself — even if you’re stuck with limited ingredients. It’s not about having everything on hand, but about knowing that with fewer ingredients, you can still create a comforting flavor.
CURRY BOWL WITH BASMATI RICE
TOOLS:
- Camping gas burner
- Pot for cooking pasta
- Serving bowls for pasta
- Forks
INGREDIENTS (2 SERVINGS):
- 1 cup basmati or jasmine rice
- 350 ml curry sauce
- Dry spices of choice for garnish
- Halved unsalted peanuts
INSTRUCTIONS:
- Cook the rice until tender and divide into two bowls.
- Heat the curry sauce until warm.
- Pour the sauce beside the rice in each bowl.
- Top with peanuts and garnish with spices.
Tasty curry bowl with basmati rice & peanuts.
PASTA WITH HOMEMADE TOMATO SAUCE & PESTO
TOOLS:
- Camping gas burner
- Pot for cooking pasta
- Serving bowls for pasta
- Forks
INGREDIENTS (2 SERVINGS):
- 200 g pasta (small macaroni, farfalle or fusilli)
- 300 g homemade tomato sauce
- 2 tbsp basil pesto
- Pine nuts
INSTRUCTIONS:
- Cook the pasta in salted boiling water until al dente. Drain and divide into two bowls.
- Heat up the homemade tomato sauce and pour over the pasta.
- Add a spoonful of basil pesto on top of each serving.
- Garnish with pine nuts.
Pasta with homemade tomato sauce & basil pesto.
GRILLED FISH WITH BREAD AND BAKED POTATOES IN FOIL
TOOLS:
- Portable grill
- Aluminum foil
- Metal tongs for turning
- Sharp Swiss knife
- Forks
- Two serving plates
INGREDIENTS (2 SERVINGS):
- Fresh fish
- Walnut bread
- Olive oil
- Fresh rosemary
- 6 small potatoes
- Butter
- Salt and pepper to taste
INSTRUCTIONS:
- Clean the fish.
- If the fish is larger, make a few diagonal cuts on both sides so it cooks evenly down to the bone.
- Place the fish on the grill and cook for about 6–8 minutes per side, depending on thickness, until the flesh flakes easily.
- Halve the potatoes, tuck a sprig of rosemary and a small knob of butter inside, and sprinkle lightly with salt.
- Wrap each potato individually in foil and place directly into the embers once the fire has calmed down. Cook for at least 30 minutes.
- Check doneness by piercing a potato with a fork – if it slides in easily, they’re ready to serve.
Fresh grilled fish with baked potatoes & bread.
GRILLED STEAK WITH VEGETABLES
TOOLS
- Portable grill
- Metal tongs for turning
- Wooden board
- Sharp Swiss knife
- Forks
- Two serving plates
INGREDIENTS (2 SERVINGS)
- Steak (cut of your choice, about 2 cm thick)
- 1 red bell pepper, halved and cleaned
- 1 zucchini, sliced lengthwise
- A few sprigs of fresh rosemary
- A handful of cherry tomatoes
- Olive oil
- Salt and pepper to taste
INSTRUCTIONS
- Lightly oil the grill. Place the steak and vegetables on the hot grill.
- For a steak about 2 cm thick, grill for 3–5 minutes per side for medium-rare (adjust according to your preferred doneness). Grill the vegetables for about 2–3 minutes per side, until nicely charred but still tender. Add rosemary sprigs next to the steak while grilling for extra aroma.
- Once the vegetables are done, arrange them on two serving plates.
- Transfer the steak onto the wooden board, place a small piece of butter on top to melt over the hot meat, then let it rest for 5 minutes.
- Slice and season with salt before serving alongside the grilled vegetables.
Grilled steak with fresh rosemary & veggies.
HEALTHY MEAL POUCHES
These outdoor meals are designed for hikers, campers, and adventurers who need a convenient yet satisfying way to eat on the go. They come in lightweight, durable pouches that are easy to carry, long-lasting, and full of flavor and they will really make your kayak trip meal planning super simple. Depending on the type, they can be heated either through a self-heating bag system or by simply adding hot water. Both methods are quick, practical, and perfect for enjoying a proper meal in nature without extra equipment.
While they may be slightly more expensive than standard ready-made meals, they are worth it for the speed, convenience, and truly delicious taste they deliver when you need a quick and satisfying meal outdoors.
You can check out our favorite pouch meals at the links below:
FORESTIA
Forestia provides ready-to-eat meals in two styles:
- Regular pouches that only need heating.
- Self-heating pouches, where you add a small amount of water to the heating bag, and the built-in reaction warms your food in about 12 minutes.
The menu includes a wide variety of options, from meat-based dishes to vegan recipes, making it easy to find something for every taste.
LYOFOOD
Lyofood focuses on freeze-dried meals crafted from 100% natural ingredients, with no preservatives or artificial additives. To prepare, you just pour hot water directly into the pouch, wait a few minutes, and enjoy a freshly rehydrated dish.
Their range covers everything from energizing breakfasts to hearty main courses and vegan or vegetarian alternatives — all lightweight and designed for serious trekking, expeditions, or casual camping.
Nutritious meals, ready in minutes.
All the food, drinks, and clothes we take along get neatly tucked away in the kayak’s compartments – with a little extra stashed in our 30L Waterproof Daypack, clipped to the back of the kayak. And once everything is packed and secure, it’s simply about enjoying the meals we’ve brought along and the adventure that comes with them.
Hopefully you’ve picked up a few fresh ideas for your own kayak trip provisions. And if not, at least you now know that even seawater can be useful in the outdoor kitchen – just don’t try it when making coffee or pasta! Bon appétit!
