For trail riding, I’ll pack a sandwich, sliced up peach or apple, maybe a container of those tiny cookies, and an ice tea. For shows, coffee, some kind of breakfast bar, and generally buy lunch from a vendor or potluck with friends.
I feel you. 
when oldest son was in Boy Scouts there was a requirement that “one” parent be with him while camping … wife had to do that.
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Ha! Like an unofficial den mother. Perfect. 
A peanut butter sandwich is my go-to-lunch. Doesn’t need refrigeration. Has a good mix of carbs, proteins, and fats (as long as you don’t buy junky peanut butter). Easy to eat.
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Last year, I kept a cooler in my truck for a 4 day show and added ice daily. I had bread, mayo, fresh tomatoes from my garden, and a batch of bacon I’d cooked up before the show. So every day I had a nice, fresh BLT from the back of my truck. I also kept breakfast stuff in there, like pastries, yogurt and fruit. Worked pretty well.
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I carry those tuna packets with me for road food with my travel job. $1 on sale. All kinds of varieties lemon pepper, ginger sesame, sweet & spicy, ranch. herb & garlic, honey BBQ, etc
Hard boiled eggs (I need proteins for my energy source)
Salami and cheese in pita pocket sandwiches.
Hummus and sliced red peppers, some pita chips. (goes w wine end of the day…)
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Here’s a recipe that only takes one largish skillet to make, 10 min prep time and is DELICIOUS hot or cold. Super healthy and an “on the move” kind of dish that shouldn’t upset acid reflux. Does require liking quinoa, beans, feta, spinach, onion, garlic.
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I know they have been mentioned but tuna packets. Also I do cold cuts and keep them in the cooler and then have the bread out and make sandwiches. Ill have yogurt in the cooler too. I do gogurt because its quick and easy and no spoon needed. Nuts for quick energy. Cheese sticks. Little chef boy cans. Small snacks that don’t need refrigeration.
I forget to eat a lot and having quick high energy snacks is really helpful. I am also frugal. Horse shows are expensive. I camp in my trailer and I pack my food. I have a 3 day cooler. I bring my own drinks. Have a thing of cold brew coffee or bring my french press and electric kettle for coffee/tea.
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long time vegan here, so this issue is compounded by about 1000 for me. My go to is a good old fashioned PB&J, a hummus wrap with plenty of cucumber and shredded carrot, and either cliff or lara bars. I’ve made a thai papaya salad the last couple times (sounds difficult, its not) to keep in the cooler and it is a game changer. It’s cold and crunchy and (I use birds eye chilies) SO spicy which I always find myself craving in the heat.
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Can we have the recipe for the Thai papaya salad please?
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I tend to pack protein cookies (I like Quest) and Ensure shakes. These are both are quick to eat, super easy to throw in the glove compartment, and I know will provide sustained energy due to the high protein content. Other than that, I snack on whatever the horse show is selling.
Sure! I used this NY times recipe (minus the shrimp) but they’re all the same:
|1|Garlic (large or 2 small cloves, peeled)|
|¼ teaspoon|Salt|
|1 tablespoon|Dry-Roasted Salted Peanuts (more for garnish)|
|2|Serrano Chilies (or fresh bird chilies, sliced)|
|½ teaspoon|White Sugar (or raw sugar)|
|1 tablespoon|Dried Shrimp (optional)|
|2 tablespoons|Fresh Lime Juice|
|2 tablespoons|Fish Sauce (nam pla, to taste)|
|2|Plum Tomatoes (1 large round tomato, or 8 grape tomatoes, coarsely chopped)|
|½ pound|Long Beans (trimmed and cut into 1 1/2-inch lengths, optional)|
|1|Medium Green Papaya (small to, unripe, see Note)|
|add|Lettuce (for serving, optional)|
You just shred everything (that can be shredded) on a mandoline and then mix it all together. The tomatoes just cut up.
And here is the recipe I use for vegan fish sauce!
|4 cups|Water|
|¼ cup|Soy Sauce (shoyu, tamari, or Braggs liquid amino acids)|
|½ cup|Dried Mushrooms (like dried shiitakes)|
|add|Wakame Seaweed (or dried kombu, seaweed)|
|4|Garlic Cloves (sliced)|
|2 ½ tablespoons|Kosher Salt|
Put it all in the crock pot on low for 10 hours until greatly reduced, then strain. This keeps for weeks in the fridge.
Enjoy!
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