These tasty snacks are scrumptious as well as easy-to-cook. Prepared in minutes, they're sufficient to satisfy the hunger pangs of back-packers after hiking. For those who prefer to gorge on salty and fatty foods, please find below the answer to your prayers.

Crispy Apricot Delight

This quick snack is for those hikers who want an ideal combination of sweet as well as spicy.

Ingredients:
20 dried apricots
2 Tbsp. bacon bits
4 oz. grated blue cheese
1 tsp. red chili pepper flakes (or 1 chopped jalapeño)
Serves: 4 people

Crack the apricots and open them. Put some blue cheese, bacon bits and chili flakes and mix them together. Then, stuff each apricot with a spoonful of these ingredients.

Easy-breezy Bean Dip

There are times when I have to take a power nap and have little time to rest. This is the perfect to whip up something that can be prepared in moments. Yes, it's a quick flavored dip to savor.

Ingredients:
BYO chips
Crackers
Freshly chopped veggies

First I blend the cheesy bean dip, which is easy available in many shops. Mix these ingredients well. Then , it is time to add water and fuel your taste buds with the huge amount of protein contained within. Share it with your fellow campers to earn some much-needed brownie points!

Healthy Ginger & Celery Salad

An exotic and healthy salad is the first healthy meal that pops up in my mind when I think about going light and nutritious at the same time. Also, it’s a refreshing change to detox in the middle of some heavy camp food.

Ingredients:
4 stalks celery
4 cloves garlic
3 Tbsp. pickled ginger
4 oz. roasted peanuts
4 green onions
½ cup cilantro
1 jalapeño
2 Tbsp. olive oil
1 lemon (or lemon essence)

When I’m craving a delicious yet fast appetizer to feed my stomach with this recipe, I don’t forget to pack all the required vegetables together in a zipped up bag. Also, I advise that you pack other ingredients separately. Store oil in an air-tight container which is leak-proof.

When I’m staying in camps, it is an absolute delight to tie the apron strings and don the chef’s hat. Here is the procedure to be followed. Dice all of the vegetables in a bowl and mix them together. Take the garlic cloves and mince them before toasting them in a non-stick pan. Make sure you put the flame on medium heat while cooking and stir continuously till it turns golden brown using little amount of oil. After reducing it, put some ginger, garlic, peanuts, walnuts, almonds, roasted cashews and sprinkle lemon juice on top of these things. Stir, Mix and serve.

Chewy and Spicy Quesadillas

Ingredients:
2 flour tortillas
2 jalapeño peppers
4 oz. cheddar cheese
Serves: 2 people

Around camps, I use the following method: To begin with, the cheese should be sliced and the peppers should be chopped finely. Spread jalapenos and cheese evenly between each tortilla. Heat some oil in a non-stick pan to cook quesadillas on both sides till the cheese melts completely. Although, using oil is suggested only if you want crispy tortillas; it can be done without.