The way we eat isn’t a trend or an aesthetic. It’s a functional decision—shaped by necessity, refined through experience, and built to support long days in the mountains.
One of our founders has non-responsive celiac disease. That means even trace amounts of gluten—well below the legal threshold for “gluten-free” foods—can trigger serious symptoms. So we don’t just cut gluten, we eliminate anything processed in facilities that handle it. Over time, that led us to remove processed foods altogether. What’s left is a diet made from raw, whole ingredients with nothing hidden, nothing extra. Just clean, functional fuel.
Growing evidence suggests that many people—even without gluten sensitivities—can benefit from minimizing gluten and processed foods. Gluten can contribute to inflammation and digestive discomfort, impacting energy, focus, and recovery. By focusing on raw, whole ingredients free from added sugars and processed fillers, we maximize nutrient density and preserve natural enzymes that aid digestion and metabolic health. This clean approach helps stabilize blood sugar, reduce chronic inflammation, and support overall gut integrity—key factors for anyone seeking optimal health and sustained performance in demanding environments.
Our meals are built around plants—vegetables, beans, nuts, seeds, and a small amount of fruit. It’s not about ideology. It’s about output. While meat is one of the most bioavailable sources of protein, it’s also more metabolically demanding to digest. Muscle recovery is only part of the equation—available energy matters too. We’ve found that plant-based meals, built from whole, minimally processed ingredients, digest more smoothly and provide a steady flow of energy without weighing us down. In endurance settings, that balance makes a real difference.
We use olive oil as our primary fat, and that’s a deliberate choice. It’s rich in polyphenols and monounsaturated fats that support heart health, joint mobility, and long-burning endurance. Compared to seed oils or saturated animal fats, olive oil is clean-burning. It doesn’t linger in the system—and that matters when you’re fueling for long, aerobic efforts.
Our approach is also intentionally low in processed sugar. You won’t find cane sugar or syrups in our food. We use fruit where possible, or a small amount of maple syrup when sweetness is required. The goal is to support blood sugar stability over time—not quick spikes and crashes. On trail, that translates to steadier energy and a clearer head.
This isn’t a restrictive diet for the sake of discipline. It’s a high-functioning one—tested in real conditions and chosen for performance. It keeps our packs lighter, our minds clearer, and our bodies in balance.
It also made us realize something: eating this way shouldn’t be difficult. So we started designing food that follows the same rules—pure, shelf-stable, and portable, without sacrificing quality. That’s the foundation of our trail fuel line. Meals and snacks that are medical-grade gluten-free—aiming for 0 parts per million of gluten contamination—made from whole, functional ingredients. Built to support real endurance. Not just to make it through, but to stay sharp, move clean, and show up ready again.
Because eating well shouldn’t stop when you walk out the door. And performance doesn’t start and end on the trail—it’s built in the margins. In every early wake-up, every packed bag, every quiet decision to stay consistent. It’s built, bite by bite, long before the climb begins.
