Author: Sue at Backcountry Paleo

2017 Healing Hashimoto’s Summit

In my recent post Online health summits – what’s the buzz?, I wrote about online health summits and why I decided to share them here on Backcountry Paleo. In that post, I also explain how these online summits work – so if you’ve been reluctant to check them out, read my post and ask questions if you like. Here’s an upcoming online summit I’m excited to attend: The 2017 Healing Hashimoto’s Summit on November 6-13 is a sequel to the 2016 Hashimoto’s summit. Last year they focused on diagnosis and testing for Hashimoto’s, and received great reviews from viewers. This year’s...

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Online health summits – what’s the buzz?

Indeed, Backcountry Paleo is about AIP and Paleo backcountry food and adventures. However… I arrived at creating this blog because of my autoimmune condition, Hashimoto’s thyroiditis. Free online resources, patient-run online communities, and self-education are what bootstrapped me onto my healing journey. I’ve become a total geek about following the research and new treatment protocols for Hashi’s and other chronic health conditions. The expanding scientific knowledge around autoimmunity is astounding… gut biome, immunity, brain-gut connection, environmental factors, epigenetics… Outside of this blog, part of my work involves writing about chronic health conditions and working with patients who have them. In...

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Rosemary-thyme Ground Beef Jerky {AIP, Paleo}

I’m so excited about this new beef jerky recipe! It’s easy to make, the texture is perfect (thanks to the extra grinding step in the recipe), and the flavors complement each other really well. I took it on a multi-day alpine climbing adventure last week, and my climbing partner gave it two thumbs up. So did my housemate, and he’s brutally honest about my food projects… yeah, not all of them turn out quite as planned! When I first created my Sage Maple Beef Jerky recipe, I didn’t try a ground beef version because ground beef can be fatty...

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How to make ground meat jerky without a jerky gun

  I admit it, I love my jerky gun. I was a wee bit skeptical when I got it three years ago, but I quickly learned that it streamlines the process of laying ground meat jerky mix out on dehydrator and oven trays. It’s simple to use, easy to wash, and has multiple size and shape settings. Best of all, my jerky-making time is cut in half when I use it. However, if you don’t have a jerky gun (also called an extruder), you can still create ground meat jerky by hand. It takes more time, but it’s pretty easy....

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Chocolate Chip Cookie Dough Larabar Lookalikes {Paleo}

Do you see that chewy chocolatey goodness above? Do you like chocolate chip cookies? How about the dough? Ohhh, yeah! Larabar lookalikes. Go ahead, I know you want some. I’ve been meaning to make these bars for a while. Now that I’ve started in, I’ve got a feeling I’m going to enjoy making up new variations. These bars are so simple and fast to make – chop, mix, fridge, eat (repeat). Loaded with useful fast-access calories and carbs, they make a perfect trail snack. No baking, no dehydrating (though I have some tempting ideas that do involve some drying…...

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Cauliflower Mashers {AIP, Paleo}

I love mashers in any form. Mashed yams, mashed sweet potatoes, mashed squash. Comfort food! Recently I was playing with my Cauliflower Couscous recipe, and decided to try making dehydrated cauliflower mashers for the trail. We all need more veggies in our diet, so I thought why not? Turns out cauliflower mashers are simple to make, they cook up light and fluffy, and they taste great. Sometimes I make them as a side, and sometimes I add them as a carb right in my Greek-inspired Backcountry Beef Hash. Expect low dried volume! Most mashed foods rehydrate to less than...

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Dehydrated mashed sweet potatoes {coconut free, AIP, Paleo}

It’s been a couple years since I posted my Sweet Potato Mashers recipe. Over time I’ve decided I like it better without the coconut milk; I still like the coconut aminos and coconut oil in the mashers, but I’ve made those optional in this recipe because some people need to be coconut free. This recipe has coconut options, but if you leave all the coconut out, it comes out great. I’m eating some as I write this… yum! Below is some information I share in my original mashers post; I think it’s interesting enough to warrant putting it here...

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Glissading: hard lessons and good judgment

If you’re a hiker or mountaineer, you might love glissading. For those of you new to it; glissading is a controlled, sliding descent down a snow slope on the feet or butt, typically using an ice axe to help you control your speed or stop. Here in the Pacific Northwest, there’s a specific slope that’s becoming renowned for killing people, and it’s happening while they glissade. Recently another death has happened in this same spot, and although there are reasons this is happening, there are no good reasons for it. I decided to write this post because so many...

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Collagen Veggie Blend: AIP and Paleo compliant protein powder!

I’m SO excited to share this with you! Anyone on the Autoimmune Protocol (AIP) knows it’s hard to find a protein powder that’s compliant with the dietary restrictions. Oh, right: nearly impossible! Meanwhile, all your non-AIP friends have countless choices, and even your Paleo friends have good options. FINALLY, Sarah Ballantyne of The Paleo Mom fame took the time and effort to create a high-quality, organic protein powder made especially for people on the Autoimmune Protocol! I’m all about whole, home-made foods, but let’s face it – some days, the convenience of a protein powder is a WIN. Introducing Vital Proteins...

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Cassava Pasta {Paleo}

I can’t even express how excited I am to have cassava flour pasta in my backcountry food repertoire! Pasta is such a great staple in the backcountry; high in energy-supplying carbs, and super easy to make. And you can make it in whatever shape you like – linguine, fettuccine, pappardelle, farfalle… go wild! And, well… PASTA! Cassava is a tuber (root) that is gluten free. It’s a strong source of vitamin C and carbohydrates, with a whopping 38g carbs per 100g flour (¼ cup). For reference, it has double the calories and carbs as sweet potato (yikes!). For those of you...

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Hi, I'm Sue! I'm a climber, hiker, dog lover, trail runner, writer, code wrangler, yogini, and adventurer. Here on BCP I share my inspiration about recipes, training and enjoying the backcountry life while living with an autoimmune condition. Here's more of my story.


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