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Leave Thursday night from Nehemiah's apt around 10PM (Leaves room for refueling, food stops, breaks, etc)

Check in ~2PM Friday

Small hike or just kick it and rest/check out the area, Hike below:



Saturday: Hike either the above or a 14er!!! San Luis (weather permitting) If not we have backup routes. This will likely be decided a day or two before the trip.

Sunday, kick it/explore

Pack up and out 

Check out: 1 PM or before next group arrives

Arrive in Dallas Sunday night/early Monday morning

All of this "plan" is subject to change. We are here to enjoy ourselves and disconnect for a couple days so no strict itinerary, but if you have any requests let me know.

The "Whole Foodie Wrap"

SOURCE: The Whole Foods Diet

Perfect for lunch on the run, a whole grain wrap with hearty bean spread and lots of fresh veggies can provide a satisfying and portable meal.


Whole grain wrap—whole wheat, brown rice, or other (Ezekiel tortillas)

Bean spread—hummus, black bean spread, white bean spread, or other

A couple handfuls of salad greens—romaine, baby spinach, arugula, spring mix, or other

Other raw veggies—try grated carrots or zucchini, sliced cucumbers, radishes, tomatoes, or peppers, or anything else you have in your fridge

A condiment—whole grain mustard, salsa, sriracha sauce, Oil-Free Herb Pesto, relish 

Optional: to make a fuller meal, add cold cooked grains such as brown rice or quinoa, or sliced avocado.


Chop or grate raw vegetables. Warm wrap on the stove. Neatly assemble all ingredients into tortilla and enjoy! 



Simple No‑Oil Hummus

Serves 6

This homemade hummus is made without the traditional olive oil and is a delicious dip, perfect for entertaining or as a snack. Pair with lightly toasted pita bread, crisp veggies, stuffed grape leaves, and a selection of olives. Cannellini or Great Northern beans can be substituted for the garbanzo beans.


2 cloves garlic

1 (15‑ounce) can no‑salt‑added garbanzo beans, rinsed and drained

3 tablespoons lemon juice

2 tablespoons tahini (sesame paste)

1/2 teaspoon ground cumin

1/2 teaspoon reduced‑sodium tamari

1/4 teaspoon ground coriander

Cayenne pepper to taste

2 tablespoons finely chopped fresh parsley


Put garlic in a food processor and pulse to roughly chop. Add garbanzos, 1 ⁄4 cup water, lemon juice, tahini, cumin, tamari, coriander, and a pinch of cayenne, and process until creamy and smooth. Transfer to a bowl, cover, and chill for at least 1 hour. Before serving, let hummus come to room temperature. Stir in parsley.

Chickpea "tuna" sandwich


1/4 cup tahini paste

1 tsp Bragg's liquid aminos 

1 1/2 tbsp dijon/yellow mustard

1/4 cup (or less) diced purple onion

2 cloves minced garlic 

Juice of 1 lemon

1 small squeeze Gochujang (more if you like spice) 

1 stalk of celery, diced 

1 splash of unsweetened original soy milk (to thin)

1 can of chickpeas, drained (no/low-sodium)

2 pieces of Ezekiel bread


  1. In a medium bowl, add all ingredients other than the chickpeas and bread. Stir well until a sauce is formed. 
  2. In another bowl, use a potato masher or fork to mash all chickpeas into a tuna-like paste
  3. Toast Ezekiel bread
  4. Add sauce to chickpeas and stir well 
  5. Add chickpea mixture to bread, putting a generous amount of filling! Enjoy!