Tag Archives: coconut oil

Bank Your DIY Holiday Gift Game with..
Beeswax Coconut Candles

One of these days I will finally sort through my reflections from hiking Sahale Arm and seeing a glacier up close, or adventures in the Catskill Mountains of New York, but in the mean time, this:

The days are getting shorter, the weather’s getting crisper early in the morning. School supply ads reign supreme on live television between sports games. Before you know it, it’ll be Fall, and then Winter, and you might find yourself scrambling to put together a gift for that office party exchange, or family get-together where everyone draws a number from a hat. Well..

Do you have lots of leftover expired coconut oil?

No no, I mean LOTS.

Do you have a weakness for collecting empty containers your spouse/housemate/talking cat keeps suggesting you recycle, but perhaps they are the classy-looking “biscuit” tins you brought back from London last November, and they make you nostalgic for your travels to the the land of tea time, so you keep saying you’ll make candles with them?

Primary inspiration from internet research:
I did some other research on soy wax, and paraffin wax and decided beeswax was my preferred option, as I try to avoid ingesting processed soy for myself and paraffin is a petroleum byproduct, so it strikes me as a little odd to be breathing either in. See citations at bottom of post for more. Mad props to my co-conspirator Jillian who balanced out my OCD-craziness with wingin’ it like a boss, plus ensuring I didn’t burn my house down in the process somehow.
Amass your supplies, pioneer!
Amass your supplies, pioneer!

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Raspberry Chocolate Camp Cake
in a Dutch Oven, by Fire!

Raspberry Chocolate Camp Cake - using a dutch oven

I found this gluten-free chocolate cherry cake recipe and used it to make a raspberry chocolate cake in a dutch oven by campfire. Below are the basic steps re-written the way I did them. This was a good one to prep and fire up before dinner, and let sit and finish cooking while you eat the main meal.

Raspberry chocolate cake batter: before and after.
Raspberry chocolate cake batter: before and after.

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“Chardegg Cakes” Revisited

I’ve made several different sets of this since the first time I shared this recipe (click here for the first post on it), and both settled on a preferred base of ingredients, and eaten enough of them to stop making them for a while (what, about a month of eating them every weekday is not enough?) I have put in my additional updates in blue font below.

the last iteration of tasty egg cups (a.k.a. mini-quiche).
the last iteration of tasty egg cups (a.k.a. mini-quiche).

Chardegg Cakes for Breakf*st

*So fast you can eat it while you run out the door and skip the ‘a’.
Original inspiration from: Paleo Living Magazine‘s Paleo Kale and Chives Egg Muffins + I Breathe I’m Hungry’s Swiss Chard & Ricotta Pie.

Ingredients:
4 eggs
1/4 cup almond milk
1 cup chard, finely chopped (or whatever palatable veggie you have on hand such as kale, finely-diced broccoli, zucchini, etc).
1/4 c onions, finely chopped
1 roma tomato, sliced
1/2 tsp minced garlic (optional)
salt and pepper to taste
6 slices very thinly cut deli ham, or plus coconut oil to grease cupcake cups

Steps:
1. Preheat oven to 350F. Sauté onions 4 minutes on medium, add garlic (optional), fry 1 minute more until garlic is golden.
2. Grease 6 cupcake molds with coconut oil, line thinly with half a ham slice in each cup.
3. Whisk together eggs, almond milk, chard, and onion-garlic mix.
4. Filled 6 cups with mixture, top with one tomato slice each.
5. Bake 30 minutes, then pop out egg cups to eat for the week.
Storage Note: if you make a double portion, these also freeze for a pretty decent breakfast later (defrost the day before you want to eat them). If you are a toaster oven devotee, you can pop them in to toast and it crisps them right up.

Today’s Recipe Rating:
Novelty Rating:
 4 of 5 stars.
The is the second round, I may update if I find the ham was even better (or maybe tasted more virtuous to eat than turkey bacon, which may or may not be better for you than using prosciutto).
Likelihood of Repeat: 98%
This has been a household hit too, increasing the chances of repeat. It’s also so portable and satisfyingly filling!
Lesson Learned: Just always oil the pan, otherwise you’ll be scraping forever and ruining the finish on your cupcake mold. Also, they are so much prettier with tomato slices on top (and the egg rises through it when baked, neato).

I feel like using thinly sliced ham is both less fattening than prosciutto and less of a waste of prosciutto (and less tedious than pressing sausage into the molds).

 

Sunday Prep Day:
Chardegg Cakes for Breakf*st

Dear Readers,
I hope you enjoyed the guest blogs! Many thanks to both Alex and Kris for their generous contributions. In honor of the J_______ brothers’ penchant for delicious chicken dinners, check out HuffPo’s “8 Chicken Dinners that are Anything But Boring,” Relatedly, I may share a lettuce wrap combo in a later blog too.

New year, new plans!
This is a recipe I’ve been trying out in my efforts to build more muscle, to pack some protein into breakfast. I imagine my paleo friends will approve.
Breakfast is the most logical target for amping up nutrition to me. It has the highest chances of getting the fatty parts burned off in the day, and often follows a workout (timing recommended by fitness sources from the internets). My usual oatmeal (or quinoa) and fruit -or the under-nourishing half a grapefruit with sugar- were getting a little stale anyway. How to combat the morning time crunch? By cooking up a storm on Sundays for the next week!
You’ll laugh, but the first sign of minor minor success? Not having trouble opening sticky garlic jars from the fridge! …lately, at least..

Left: cups are prepped and ready for baking. Top right: sauteed onions. Bottom right: turkey bacon...still bacon.
Left: cups are prepped and ready for baking. Top right: sauteed onions. Bottom right: turkey bacon…still bacon.

Chardegg Cakes for Breakf*st
*So fast you can eat it while you run out the door and skip the ‘a’.
Original inspiration from: Paleo Living Magazine’s Paleo Kale and Chives Egg Muffins + I Breathe I’m Hungry’s Swiss Chard & Ricotta Pie. 2019 update: Paleo Magazine’s egg muffin recipe appears to have been updated into a spinach and chia seed one found here.

Ingredients:
4 eggs
1/4 cup almond milk
1 cup chard, finely chopped
1/4 c onions, finely chopped
1 roma tomato, chopped
1/2 tsp minced garlic
salt and pepper to taste
6 slices turkey bacon, or coconut oil to grease cupcake cups

Steps:
1. Preheat oven to 350F. Sauté onions 4 minutes on medium, add garlic, fry 1 minute more until garlic is golden.
2. Grease 6 cupcake molds with coconut oil or lay out turkey bacon in each cup.
3. Whisked together eggs, almond milk, chard, and onion-garlic mix.
4. Filled 6 cups with mixture, top with tomato bits.
5. Bake 30 minutes, then pop out egg cups to eat for the week.
Storage Note: if you make a double portion, these also freeze for a pretty decent breakfast later (defrost the day before you want to eat them). If you are a toaster oven devotee, you can pop them in to toast and it crisps them right up.

Today’s Recipe Rating:
Novelty Rating:
 4 of 5 stars.
The is the second round, I may update if I find the ham was even better (or maybe tasted more virtuous to eat than turkey bacon, which may or may not be better for you than using prosciutto).
Likelihood of Repeat: 90%
This has been a household hit too, increasing the chances of repeat. It’s also so portable and satisfyingly filling.
Lesson Learned: Yes, there is such a thing as too much kale.
Also: you burn through a lot of eggs when you’re trying to eat more protein. See below for other variations I’ve tried. Check out the update on this recipe from March!

The finished product mid-bite.
The finished product mid-bite.

Other variations:
Italian sausage lining instead of turkey bacon – I tried this and found it too fatty-feeling. Plus, I am not a big fan of the fennel seeds in italian sausage mix.

Prosciutto lining – Ironically, this felt less fattening, since the prosciutto crisps up nicely, and makes the “muffins” easy to hold. However, I didn’t feel I could justify eating prosciutto for breakfast every single weekday.

Just egg, no liner – Boring, but functional if you don’t want to spend on more meat than egg protein.
Kale instead of chard – I tried this one, but accidentally put too much kale in. It is much better with tomato on top for a little variety in flavor. Chard seemed to bake a little softer.

Salsa or ketchup on the side – if you find whatever combo you’ve made a little bland, salsa can perk things up –or ketchup, if you are up for the added sugar. The American kid in me says, “ketchup makes everything better!”