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There's no magic OP, you need to be thinking more in terms of nutritive value than pleasure you have eating it; it's going to be much less varied, and won't taste as good, those who say otherwise simply have gotten used to it.
The staple of light food systems is "trailmix", a mix of nuts and cereals, highly nutritious, that won't suffer from time nor heat, and that doesn't require cooking, so no pot and stove are needed.
Mine starts with Kellog's Country Store, then I add oats, rye, almonds, quinoa, walnuts, pumpkin seeds and cashews, and I grind it into small chunks (~8% volume gain). Then I add, tsampa (roasted barley flour), chestnut flour, rye flour, powdered milk and sugar. Then I only need to add water until the consistency is good, and eat it with a spoon. Or with less water and a lot of stirring, thanks to the flour, it turns into a heavy bread dough, so you can cook a small trailmix bread if you want a change. Or I can eat it as is.
And that's my breakfast.
The rest follows the same principles: no cooking, time/temperature resistant and highly nutritious.
For lunch, I have:
>Dry sausage and ham
Fats and salt, some complex proteins and amino acids.
>Dried vegetables and fruits:
Carbs and lots of fibers so you're not constipated. Fruits are eaten as is, as for vegetables, I make myself some kind of vegetarian couscous, with tomatoes, peppers, carrots, zucchinis, chickpeas, onions, and the appropriate spices. Lots of vitamins you need.
>Semolina
Can be cooked in cold water in under 5 minutes. Added to the dried couscous.
>Olive oil
Fucking K vitamin, and good fats. Add it to your couscous.
>Gingerbread
Homemade, with whole rye flour and honey.
For dinner, dried soup with cold water. Tea if water is hot.
For one month, that's 13kg, 19L.
