Thanks to a very talented local artist and friend of the Northwest Cavegirls we have a fabulous new cover for our recipe book!
Isn’t it beautiful? We LOVE it and hope you do too!
Thank you Angie Yusuf (illustrator) for your kindness, time and amazing talent!
You can own a copy of our ebook for only $1.99 via Amazon Kindle and it’s free to Amazon Prime Card members by clicking HERE
Our UK followers can get their copy from Amazon.co.uk HERE
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!
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.
So, us paleo people get into the mindset of if you can’t buy it then you make it! Am I right? This is exactly what happened while cooking some yummy Mexican food.
- 2 tsp. chili powder
- 1 tsp. salt
- 1 tsp. paprika
- ¼ tsp. garlic powder
- ½ tsp. cumin
- ½ tsp. chipolte chili pepper
- Combine all ingredients in a small bowl
- Use as needed in recipes calling for fajita seasoning
We added the mix to an unused pepper shaker for easy use and great storage.