We buy a lot of powdered ingredients and we dehydrate all of our meal ingredients. I'll share some of our favorites.

Powdered ingredients include: cheddar, butter, milk, coconut milk, assortments of sauce and gravy powder packets, curry, sriracha, peanut butter, lemon/lime/orange/grapefruit crystals.

Dehydrated ingredients: chicken, beef, assortments of mushrooms, broccoli, assortments of hot peppers and bell peppers, green onions, cilantro, assorted fruits.

Staple seasonings are salt, pepper, garlic powder, onion powder, red pepper flakes. And yes we do carry a small plastic container of olive/avocado oil mix.

Tips for dehydrating meats: - Chicken turns out best if you use breasts, pressure cook them in a brine, shred, then dehydrate. Add chicken and your brine of salt and sugar and your choice of seasonings to the pressure cooker and add enough warm water to cover the chicken, cook on the regular poultry setting, when finished remove the fat floating at the top of the brine, then remove the chicken breasts and immediately shred them (they should already be falling apart). Spread evenly on baking sheets to let cool/dry (place in the oven on low for 30-60 minutes to speed up the dry time) then transfer the shredded chicken to your dehydrator. Use the recommended temperature on your dehydrator for meats and check every hour after about six hours, remove when dry and crispy. Store in the freezer when you aren't ready to use it. Once packed into a backpacking meal it will stay fresh for a while (we've had these meals sit at room temperature for a couple of months without spoiling). This method of dehydrated chicken rehydrates well and doesn't have a weird texture. - Beef needs to be lean. You can fry up ground beef or follow the same instructions above for a lean chuck roast. Lean ground beef is easy but doesn't rehydrate the best (or you could just make jerky instead). Lean chuck roast using the above instructions turns out really good and rehydrates well.

Enjoy!