Tips for Weekend Bike Touring + 2 Recipes

I love long bicycle tours. Much like other long adventures, extended periods of time on the bicycle allow you to get into the swing of things, leaving the requirements of regular life behind. But a multi-week adventure isn’t in the cards for everyone, and if we wait until we have that much time on our hands to go exploring, it’s easy to miss out on some pretty great opportunities closer to home. That’s why you should master the art of weekend bike touring.

The idea is simple: find a route that’s doable in a shorter amount of time, pack what you need and head out the door. But weekend bike touring is easier if you have your gear and food thought out ahead of time. A shorter weekend trip means you can get a little more extravagant on meals if you want to since you don’t need to pack several days’ worth of food and can worry less about weight. Here are a few tips for making the best of your weekend bike touring adventure.

Strapping down tent onto bike

Prepping for a weekend bike trip

Have a gearbox and a gear list
If you don’t have one already, buy a box that can easily store your gear and make accessing it at the drop of a hat easier. Having all the gear that you need in one place makes a last-minute trip easier. It allows you to say, “You know what? We have four more hours of daylight; let’s head out to that campground.” If you bike tour often enough, you might know your gear list off the top of your head, but it can be helpful to keep one written down.

Minimize your gear… or don’t
Some cyclists I know love the challenge of paring down their kit for a couple of nights. But there’s also the adage that the amount of gear you need is the same for two nights as it is for seven. That’s pretty true once you’re packed a tent, stove, sleeping bag, warm clothes, etc. as well as whatever food ingredients you have planned for your meal. Don’t feel bad about it. Also, pro tip: bring a hammock.

Don’t worry about exotic destinations
I have bike camped the most in a campground that’s about 10 miles from my house. It’s on the beach, is close enough that it can be a last-minute decision, and on a bicycle, 10 miles is enough to get me away from my routine and make me feel like I got a mini-vacation. Find a spot that’s fairly easy to access but still gives you the sensation of having done something. And remember: it’s the journey, not the destination, that matters.

Bike touring campsite set up

Food tips for weekend bike trips

Have a go-to dish that you can easily pack

Doing your homework makes packing for a weekend trip easy. I have a few staple bike-touring meals that I like to make, and I’ll change them depending on what ingredients I have at home or want to grab from a store if I am passing one on the way. Rice noodles with peanut sauce is one, and always works with all kinds of variations.


Always want fresh scones or muffins on a bike trip? Chocolate chip cookies? Bake them and take them with you. One of my favorite meals on the first day of a bike trip was some leftover rosemary focaccia that I had made for dinner at home the night before.

homemade bread

Consider appetizers

I like weekend bike trips because they can be a little more luxurious. I’m less concerned about covering miles and more concerned with enjoying the process. That goes for cooking as well, which is why I love making a pre-dinner appetizer once I get to camp. One of my favorite things to do is to make some version of tartines or bruschetta; basically any type of fancy open-faced sandwich.

homemade fruit bar bike snacks

Go above and beyond

Weekend bike tours are the perfect time for dragging along ingredients you wouldn’t otherwise opt for. Eggs are my go-to, and perfect for a long, casual breakfast, like huevos rancheros or French toast. It’s the weekend, after all, do it up right!

Grilled Tartines

Grilled Tartines Recipe


  • Bread (ideally a good sourdough or crusty baguette that you ate half of and shoved the rest in your pannier)
  • Olive oil
  • Garlic cloves

Suggested topping pairings:

  • Pesto + sundried tomatoes
  • Goat cheese + honey
  • Chopped tomatoes + basil
  • Avocado + chili flakes
  • Grilled mushrooms + cheddar cheese

I make this recipe all the time and it never gets old. You can top them with whatever you want. Pour a little olive oil in a pan and place over the stove. Grill a slice of bread until it’s golden brown on both sides. Remove from the pan and rub down with a clove of garlic. Top with whatever toppings you want and serve immediately.

Coconut Ginger Vermicelli Noodles

Coconut Ginger Vermicelli Noodles Recipe

Vermicelli noodles are a fast base for this dish, and most of the prep work you can do at home, which makes putting this together after a long day in the saddle fairly simple. Bringing a few fresh ingredients like cilantro and green onion isn’t necessary, but it really pulls the meal together, and they’re easy to pack in a plastic bag. Sliced tofu will add a little extra protein if you want it.

pre-portioned ingredients in zip lock bags


  • 1/2 cup shredded coconut
  • 2 garlic cloves, finely chopped
  • 1 large carrot, chopped into thin strips
  • About 1 inch of fresh ginger, grated or finely chopped
  • 2 portions vermicelli noodles
  • Handful of peanuts
  • Green onion (optional)
  • Sliced tofu (optional)
  • Bunch of cilantro (optional)
  • Red pepper flakes to taste

For the sauce:

  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 2 teaspoons rice vinegar

Directions (at home):

  1. Mix the sauce and place in a sealable bottle. If you would like, prepare the garlic, carrots and ginger and place in a sealable bag or a container. You can also chop these at camp.
  2. Place the coconut in a skillet and place over medium-high heat. Stir the coconut regularly until it turns golden brown. Remove from the stove and let cool. Place in a sealable bag or container.

Directions (at camp):

  1. Fill your pot about 3/4 of the way with water and bring to a boil.
  2. Remove from the stove and soak the noodles in the hot water for about five minutes, until tender.
    cooking vermicelli noodles
  3. Pour off any remaining water and add in garlic, carrot, ginger, peanuts and any additional fresh toppings that you’ve brought along.
    vermicelli noodle dish
  4. Pour the sauce over and mix together. Enjoy!

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Anna BronesAnna Brones is a writer, producer and artist. She is the author of several books including Hello, Bicycle and Fika: The Art of the Swedish Coffee Break. Find more of her work at or on Instagram @annabrones.


Updated. Originally Published May 3, 2018.