I’ve been on a mission to get more protein in my kids in the morning before school. They don’t eat paleo exclusively and breakfast is where they really want to have their grains and carbs. For the most part I don’t push, but offer food I think is better for them. Sometimes they go for it and sometimes they don’t. Last week I had a little extra weekend time and decided to make egg cups to keep in the fridge for the week’s breakfasts. The boy wanted bacon and cheese in his and the girl wanted pizza flavored. I wasn’t sure exactly how to go about that, but I gave it a shot and she seemed to like them. Each morning, she would get out one of her egg cups, put it in the microwave for a few seconds to knock off the chill and gobbled it down. Give them a try!
Pizza Egg Cups
6 slices of bacon cut in half
6 Tbs pizza or pasta sauce (I like classic or newman’s own)
optional : olives, peppers, mushrooms, or other pizza toppings.
Beat 6 eggs in a bowl with a fork. In a muffin tin, lay half of a slice of bacon across the bottom then lay the other half on top of it making an X in the bottom of your pan. Spoon in egg until it reaches almost to the top of the muffin cup. Place 1 Tbs of sauce in the middle of the egg then top with pepperoni slice. Add any optional ingredients you would like. Bake at 350 for about 30 minutes or until eggs are set. Cool then eat!
I’m not nearly as good as Cavegirl Kate about photographing my meals, but here are a few I managed to remember to document. I hope they give you some ideas!
Salmon Fillet with roasted beets and carrots and salad
Spinach salad with steak and caramelized onions
Brunch out at a restaurant: California omelet (eggs, bacon, tomatoes, peppers) topped with avacado, salsa, sour cream (I do some dairy.) and green onions.
Three Fried sunny side up eggs (I have a great recipe for making the best fried eggs. I’ll post that another day.), olives and guacamole
Pizza egg cups (eggs bacon, pizza sauce and pepperoni) Recipe to follow!
Leftover lunch: hamburger patty, roasted asparagus and olives
Sunday dinner on the grill: Pork chops and fruit skewers (apple and pineapple chunks)
Last year for my birthday hubby made me a very yummy birthday cake that was somewhat labor intensive to make. So this year on his birthday I decided to make one for him, but since it was sunny and warm outside, I didn’t want to spend the whole day inside making cake. I decided to go for a quick and easy, but very yummy chocolate chocolate chip cake with a drizzled chocolate frosting. Everyone loved it and some even asked for seconds!
1 C almond flour
2 Tbs. Coconut flour
3 T cocoa powder
2 Tbs vanilla
1 tps cinnamon
1 1/2 tsp baking soda
1/4 tsp salt
1/2 C Honey
½ C applesauce
1 C chocolate chips
Preheat oven to 350F. In a large mixing bowl, mix all ingredients except chocolate chips. Stir in chocolate chips. Spoon batter into parchment lined cake pan. I cut a circle of parchment for the bottom them made some wings to hang out over the sides to make it easier to remove from the pan. Bake about 20-25 minutes. This recipe makes one 8″ round cake. For layer cake double recipe.
Chocolate Drizzle Frosting
1 C Chocolate chips (use 72% or higher cocoa)
1/2 C coconut oil
Melt Chocolate and chips in a microwave safe bowl stirring frequently in 30 second intervals. Drizzle over cake when melted.
I’ve been looking for a good paleo sandwich bread, and even did a Round up not long ago on several recipes out there, but I had to try to make a recipe on my own, just to see what I could do. I was on a baking kick the other day anyway and thought I’d give sandwich bread a try. I started from Cavegirl Kate’s Herb Bun recipe then changed a few things and put it in a loaf pan. The top crust ended up very crunchy, which I like in a sandwich bread and the inside was soft and moist. I’m very pleased with the result, but when I make this again, I’ll use a different pan. The one I used was a little too big for this recipe and the bread ended up a little shorter than you need to make a sandwich with it. I suppose you could double this recipe and use a large loaf pan to have a large slice of bread. Or, add some meat and veggies to what I made and you’d have some very yummy tiny sandwiches!
1 1/2 C almond flour
2 Tbs coconut flour
1/4 tsp salt
1 1/2 tsp baking soda
1/4 C coconut oil, melted
1 Tbs apple cider vinegar
1/2 Tbs honey
Bring all ingredients to room temperature! Preheat oven to 350 degrees. In a small bowl whisk together almond flour, coconut flour, salt, and baking soda. Set aside. In another bowl, add eggs, honey, and apple cider vinegar. Mix until eggs are blended. Add dry ingredients to the wet mixture and mix until well incorporated. add coconut oil and mix until well blended. Spoon into parchment lined loaf pan. (I made some parchment handles that went down one side of the loaf pan across the bottom and back up the other side so I could pull the loaf out easily.) Bake for 45 minutes until golden. Cool in pan.
This weekend The Girl and I went on a Girl Scout camping trip on the beautiful Hood Canal. For one of the meals, the girls planned it all then cooked it from start to finish in their cook shelter. The Girl volunteered to help with dessert, which would be chocolate chip cupcakes. Since one of the girls in the troop also eats gluten and dairy free, I went to work making a paleo recipe that the girls could take to camp and easily make in a box oven. I mixed all dry ingredients into a Ziploc bag at home, then the girls added the eggs, honey and applesauce at camp. Simple!
They first needed to make the box oven (instructions here), then mix up the cupcake batter and cook it at their campsite. The results were better than I expected, really. Once we got the placement of the cupcake pan right (don’t sit the pan directly on the coals!), then the cupcakes cooked up like they would have in a regular oven. The window on the top, that The Girl insisted on including, made checking on the cupcakes much easier! I highly recommend a window in your box oven. And I highly recommend giving box oven cooking a try, just for the novelty of the whole thing if for nothing else.
Chocolate Chip Cupcakes
1 C Almond Flour
2 Tbs. Coconut flour
1/4 tsp. salt
1 1/2 tsp. baking soda
1 tsp. cinnamon
1/2 C applesauce (one of those 4 oz cups of applesauce works great for traveling)
1/2 C honey
1 C chocolate chips (we used dairy free chips)
Mix all dry ingredients in a bowl, then add all wet ingredients to dry and stir in the chips. Scoop batter into lined muffin cups. Bake at 350F for about 30 minutes in a regular oven. For box oven, use 9 briquettes and cook for about 30 minutes. Cupcakes will have gooey melted chips inside when warm.