Patiently Waiting…

We still have some time before our next camping adventure… that doesn’t mean I am not already planning.

I want to continue to switch up the meals and see how creative I can get with making meals over the campfire.

Here are some ideas I have been working on:

  1. Roasted Parmesan Sweet Potatoes with Garlic Salt and Rosemary.


  • Benny and I made these over all the grill the other day to test them out… man, were they amazing!


  • 2 sweet potatoes (skins peeled)
  • 1 tablespoon fresh rosemary
  • 3 tablespoons grated parmesan
  • Garlic and Pepper Seasoning Salt  IMG_2466.jpg
  • olive oil

2. Levi is a big fan of eggs, so I was thinking of switching it up a bit with a breakfast pizza. I have a simple pizza crust recipe that the whole family adores from Pioneer Women. It is a perfect make ahead food to take camping. I am hoping to use the cast iron pan to cook the dough and then add the toppings. Wish me luck! LOL.

For the crust:

  • 1 teaspoon Active Dry Or Instant Yeast
  • 4 cups All-purpose Flour
  • 1 teaspoon Kosher Salt
  • 1/3 cup Extra Virgin Olive Oil

Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.
In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined.

Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and store in the fridge until you need it. ***It’s best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.

***The best part about this recipe, it makes two crusts… you can place half of the dough in a ziplock bag (label it with the date, just a little tip) and place it in the freezer for later.

3. I want to make some type of breakfast cookie that is easy to grab and loaded with some protein, not only for me, but I am hoping the kids may give them a try… I will be going with the whole “we are on an adventure… be adventurous” theme … Worth a try, right?

We made a variation of the ‘breakfast cookies’ from Leelaicious. Here is her recipe…


  • 2/3 cup Cranberries, dried
  • 1/2 cup Pumpkin puree
  • 2 Eggs
  • 1/4 cup Honey
  • 1 cup Oats, quick cooking
  • 1 cup Rolled old-fashioned oats
  • 1/2 tsp Salt
  • 1 tsp Pumpkin Pie Spice
  • 1/4 cup coconut oil
  • 1/4 cup Flaxseed, ground
  • 2/3 cup Pumpkin seeds

I did not have all these ingredients, so I changed it up a bit…

My Breakfast Cookies



  • 2/3 cup dried Cranberries
  • 1/4 cup unsweetened Shredded Coconut
  • 1/4 cup Honey
  • 2 cups Old-Fashioned Oats (I use a blender to break the oats)
  • 1/4 cup Ground Flaxseed
  • 2/3 cup Pecans
  • 1 tsp Pumpkin Pie Spice
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 2 eggs, beaten
  • 1/4 cup Coconut Oil, melted and cooled
  • 1/4 cup Dark Chocolate, chopped
  1. Preheat oven to 325 F. Line a baking sheet.
  2. In a small glass bowl melt coconut oil (about 15 seconds), let cool.
  3. In a large bowl combine oats, cranberries, chopped pecans, ground flax, pumpkin pie spice and salt. Mix eggs into cooled coconut oil then add to mixture. Add in Chocolate

4. Scoop the mixture (with desired cookie scoop… I used 1 TSBP scoop) onto a cookie           sheet and flatten (cookies won’t spread while baking). Bake for about 15-20 minutes until edges are lightly browned.


5. Let cookies cool on baking sheet before moving to an airtight storage container.

** Ok, the boys LIKED them… I wouldn’t call it love… but I LOVED them! Of course, go figure. Next time, I am going to add 1/4 cup of Almond Butter or Peanut Butter and the 1/2 cup of Pumpkin Puree. **

And just because…





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