Four things to remember when planning your food are:
1) how many days your trip is.
2) Access to fresh water.
3) How tired are you going to be after paddling all day.
4)If lunch is just a pit stop until you reach your next camp.

You can bring fresh veggies and cans usually for a one week trip. 1-2 weeks is a different story depending on your storage space in you boat. I almost never brings cans now. I dehydrate my spag sauce (minus the meat and add pepperoni after) Dehydrating cuts down on weight and storage space. Cans are a pain as well because you have to carry them out with you.

If fresh water is limited you can use seawater (half sea and half fresh) to boil your noodles or potatoes.

You also have to consider how tired you are going to be. Who wants to spend 1-hr. making dinner after a long paddle. Sometimes Kraft dinner is the best.

Sometimes its an 8hr paddle to the next camp spot so you have to stop for lunch. It's best you don't have a lunch you have to cook those days because of the time factor and because you have to dig out your stove and pots. Pita bread and peanut butter is the best those days. Always keep it in an easy spot to grab and not at the bottom of a hatch. Maybe I was slow but it took me 2 yrs to figure out that trick; I always forgot.

DEHYDRATING. I have a food dehydrater. It takes about 2 days to do spag sauce or a can of stag chillie. If you don't have a dehydrator you can use your oven. Put the oven on low and leave the door open. You can also dehydrate hamberger meat but I am scared to do it. I buy it freeze dried from Famous Foods on Kingsway (East Van) How wants the shits when you are camping or worse... paddling and no stops to stop. You are to cook the hamberger meat very well and strain the grease. You want as little grease as possible. Then you place it in the oven on low with the door open untill its dry and hard and seal away. I also have a Vac food sealer but the wrappers are stiff and I find freezer bags work just as well and take up less room.

Here is a list of food you can bring. This list is only to give you ideas.

MAIN DISHES steak or chicken breast (freeze)-- fresh veggies (zucchini, corn, beans, mushrooms), smokies potatoes pita, bread kraft dinner spag noodles spiral noodles Uncle Ben's flavored rice Stove top stuffing- Instant oatmeal english muffins -uncommonly light quick biscuit mix-- pancake mix Stag chili or stew

Condiments salt pepper sugar seasoning spices - parsly flakes - greek seas. oil butter or marg (iffy) ketchup pack McChicken sauce pack peanut butter and Jam powdered alfrado sauce or spag sauce garlic powder or fresh

Snacks candy pepperoni crackers fruit leather sesame snaps corn nuts licorice can of Pringles chips

Ingredients dehydrated - mushrooms - onions - spinach - hummus - fruit - egg pow - spag sauce - stag chillie ( in a can) freeze dried - beef pepperoni salami cheese snacks in indi packs can of tuna or flat foil tuna packs block of cheese baccon bits tortilla shells

Fresh veggies mushrooms zuchinni green beans corn cucumberm onion Drinks tea or coffee powdered milk juice crystals Hot choc. Misc fish batter powder brownie mix,

COOKING EQUIPMENT LIST
Stove , fuel, matches/lighters, fire starter, pots/fry pan. Out back Oven, tin foil, cup, eating bowl, fork/ spoon/ knife, spices oil, dish soap, can opener, cutting board,

THE STOVE
The stove is really important. You want something small and that can pack well. You want to choose one that is fuel efficient; that it has a good burning time. Keep in mind salt water is very corrosive, our stove has been submerged serveral times due to a leaky hatch and still worked.

Also calculated how much feul you be be needing. Remember to calculated you coffee and tea plus the heating up opf water before you start to cook noodles.