How to cook at high altitude

Chris Cloyd's High Altitude Dinner

This meal requires minimal fuel and repurposes water, which are both prime resources when cooking above tree line.

Course Main Course
Cuisine American, One Pot, Propane Stove
Servings 2
Author Chris Cloyd


  • 1 cup Drinking Water
  • 1 package Pre-Cooked Rice
  • 4 links Chicken Sausage
  • 1 Chopped Red Onion
  • 1 Chopped Zucchini
  • 1 tbsp Olive Oil
  • 1 tsp Salt, Pepper & Oregano


At Home

  1. Chop chicken sausage, onion, and zucchini, and store in an air sealed container or bag.

On the Trail

  1. Pour one cup of water into pot and bring to a boil.  When water begins to bubble drop in the sealed bag of pre-cooked rice, and cook for 1 minute with lid on pot. 

  2. When rice is warm remove from water, turn off stove and set rice aside.

  3. Use 3/4 of the water in pot to make a cup of tea, or add to drinking water.

  4. Keep the remaining 1/4 water in the cooking pot, and add the chopped sausage and veggies.  Pour in olive oil, and top with salt, pepper and oregano.  Stir.

  5. Turn stove on high and cook sausage and veggies for 2-3 minutes, stirring frequently.  Turn off stove when done cooking to save fuel.

  6. When veggies are soft and sausage is warm, open the package of rice, and empty rice into pot with sausage and veggies.  Stir.

  7. For maximum dishes efficiency eat directly from pot and share one spoon.

  8. When finished, clean cooking area and remember to always leave no trace!

Recipe Notes

Chris Cloyd suggests Ginger Tea when dining at high altitudes.  The ginger aids in digestion and appetite regulation.