21 Day Meal Box Lowpact
Delivered within 48 working hours, for orders placed on a weekday
Total autonomy for real adventurers.
Three weeks of tasty and nutritious meals designed to go the distance without ever growing tiresome. Perfect for remote expeditions or to permanently clear the mental load of your monthly menus. Open, add hot water, enjoy.
21 days of menus for every meal
This 21 day meal box brings together complete and varied meals, designed for hikers, trekkers, sailors and bivouac lovers who want to eat simply in the heart of nature. The meals are cooked in Belgium, light and compact, with a favorable weight to calorie ratio to optimize carrying over the long haul.
Ready in a few minutes with hot water, this box is ideal for outdoor stays, road trips and expeditions where practicality matters as much as taste.
Contents:
- 7 Chicken Tikka Masala
- 7 Pasta al Ragù
- 7 Pasta Arrabbiata
+ Optional:
- 11 Banana Chocolate Oatmeal
- 10 Apple Speculoos Oatmeal
How to prepare your meal?
Heat the water
Bring the required amount of water to a boil.
Fill the pouch
Pour the boiling water directly inside up to the fill line. Stir well so every ingredient is soaked.
Wait for the time indicated
Seal the pack tightly with the zip to trap the heat. Leave to stand for the time indicated on the product page.
Enjoy!
Give it one last stir to release all the aromas. Your Lowpact meal is ready — enjoy!
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What adventurers say
Day 6 of the GR20, arrived at the refuge at 7:30pm with jelly legs.
14 minutes later I had a real ragù in my hands, nothing like the rubbery texture you get with classic freeze-dried meals.
Best of all, the portion is honest. I made it through to the next day without snacking.
I was afraid of a bland curry, the kind of emergency-ration taste. Not at all: the spices are bold without being overpowering, the coconut milk rounds things out and the lemon lifts the whole dish.
The portion is generous, I finished almost too full, and that was after 60 km straight. It's become my default evening meal.
Finding expedition meals that are both vegetarian and lactose-free is normally an obstacle course.
Most brands just dump powder everywhere. Here, it's coconut milk, and the dehydrated soy has real bite, not the usual spongy texture. I eat it without feeling like it's a watered-down version of the classic dish.
I wanted something that would really warm me up, and the Pasta Arrabiata has just the right kick.
The basil really comes through, and the Belgian minced meat gives the dish body. The portion looked big when I poured the water in, and that's a good thing: I finished it all and slept with a full stomach, no 4am hunger pang.
Cooking on board is rough when the sea's up. The Pad Kaprao blew me away, nothing like the canned meals we usually have on board.
The portion easily works as a full dinner for an active adult. And no dishes to wash, which is worth its weight in gold on a boat.
The real test for a high-altitude meal is whether it still goes down when you've lost your appetite. This one does.
The spices open up your appetite instead of crushing it. 700 kcal for 140 g in the pack, at that ratio I stop arguing about the price. Two meals a day and I got through three days of climbing without a single low.
I've been vegetarian for ten years and I've tried pretty much every veggie bolognese on the market. This is the first one where the red wine tomato sauce gives enough depth that you don't miss the meat.
The soy protein holds its texture all the way through. A generously sized portion after a 3-hour outing, which never happens with freeze-dried meals.
Pushing limits, even on your plate
Victor, Martin and Alfred
