These recipes call for either a pot, pan, grate, aluminum foil packets or skewers.
The key is to plan your meals so that you do not need to pack EVERY single item on the list, unless you want to.
Many recipes were designed to have similar ingredients to help keep the shopping and cooking easy and simple.
By packing these supplies in a bin, it will be easier to stack everything in your car or camper, and the bins will be perfect for seating or using as a counter space for food preparation.
You are ready with your camping supplies, and now it’s time to create your delicious Paleo menu!
1. Scrambled Skillet Breakfast (6 servings)
Ingredients/Items:
- Pan and lid, spatula, bowl and fork.
- Sausage, 16 oz. package.
- Bacon, 12 oz. package.
- Hashbrowns, 16 oz.
- Eggs, 1 dozen.
- Salt and pepper, to taste.
- 2 tbsp grapeseed oil (or your preferred).
Directions:
Cook bacon in pan and remove. Then cook the sausage in a pan and remove. (These can be cooked ahead of time, before the trip).
Add hashbrowns to the pan. (Use the grapeseed oil if you decided not cook meats before the trip). Grease from the meats can be used to cook the hashbrowns. Only turn a couple of times while cooking.
Scramble the eggs in a bowl while the hashbrowns are cooking. Once the hashbrowns are finished cooking, put the sausage back into the pan. Then pour the egg mixture and stir to mix. Cover with the lid until the eggs begin to set. Only stir as needed.
Once the eggs are finished cooking, ad torn bacon pieces on top. Then serve!
2. Easy Almond Flour Pancakes (6 servings)
The batter can be made ahead of your trip. Just make sure you keep the pre-made batter in a tightly sealed container and in the cooler.
Ingredients:
- 1 1/2 cups almond flour.
- 3 eggs.
- 1 cup of water, almond or coconut milk (or slightly less to desired thickness).
- Spices like cinnamon, nutmeg, blueberries, or bananas.
Instructions:
Mix all ingredients in a medium-sized bowl while using a hand blender, or a regular blender until the batter is a pourable consistency.
Pour one pancake to check for desired thickness and texture.
Cook all pancakes on a griddle or in a large pan for approximately 2-3 minutes per side until bubbles form and both sides are golden brown.
3. Simple and Sweet Banana Pancakes (Serves 4)
The batter can be made ahead of your trip. Keep the pre-made batter in a tightly sealed container and in cooler.
Ingredients:
- 4 full sized bananas.
- 4 eggs.
- Pinch to1/8 tsp of cinnamon (optional).
- Oil for frying.
Directions:
Blend the bananas and eggs (cinnamon optional) in a food processor so that it’s more like batter. You can store in a plastic bottle and keep in cooler during the trip, or use a fork and bowl and make it at the campsite.
Heat a little oil in frying pan over the hot coals on grate. Use a squeeze bottle, or spoon mixture, onto the pan and wait until bubbles appear. Carefully turn over and cook on the other side. Serve immediately.
4. Easy Breakfast Burritos (Makes 12 burritos)
Ingredients:
- 12 tortillas (*See recipe below).
- 12 eggs.
- 1 lb of bacon.
- Small bag of hash browns.
- Salsa or enchilada sauce.
- Cheese (optional).
Directions:
At Home:
Scramble 1 dozen eggs.
Cook and crumble 1 lb of bacon.
Cook 1 small bag of hash browns.
Combine the eggs, hash browns and bacon together and put them into one big bag, or separate them into two ziplock bags for two breakfasts. If you aren’t going to eat the burritos right away, you can freeze and let them thaw for awhile before breakfast.
At Campsite:
Once the egg mixture has thawed, warm up your egg mixture and tortillas. Warm your egg mixture with a frying pan over the hot coals OR place it in a foil packet for a few minutes over the coals. Warm the tortillas by placing them in a foil packet over coals for a couple minutes.
Once all ingredients are warmed, put it all together and add cheese and sauce if desired.
5. Paleo Tortillas (12 Servings)
Make ahead of your trip.
Ingredients:
- 1 cup almond flour.
- 10 eggs.
- 4 tsp honey.
- 2 pinches salt.
- 4 tsp butter, or coconut oil.
Directions:
In a bowl, combine almond flour, honey, eggs, and salt.
Form 6 balls from the mixture. Work the individual balls into round tortilla shapes by pressing.
Heat coconut oil or butter over medium heat in a skillet. In a skillet, cook each tortilla until they are lightly browned for about 1-2 minutes each side.
Let cool.
6. Paleo Pizza for Breakfast (Serves 4)
Ingredients:
Crust:
- 8 eggs, whisked in bowl.
- 2 tbsp grapeseed (or oil of your choice).
- 2 garlic cloves, crushed.
- 1 tbsp dried basil.
- Pinch of salt.
- Pinch of black pepper.
Toppings:
- 1/2 cup organic marinara sauce (or marinara sauce of your choice).
- 1 lb ground Italian pork sausage.
- 1-2 bell peppers, diced.
- 2 small tomatoes or roma, sliced.
- 1/4 cup black olives, sliced.
- 2 green onions, sliced.
Directions:
In a large skillet, use the grate over hot coals, and brown the sausage. (Can cook before trip). Remove and set aside.
In the same skillet, heat oil of your choice and add the minced garlic. Sauté for a few minutes.
While the garlic is cooking, add basil, sea salt, and pepper to the scrambled eggs and mix well.
Pour the egg mixture over the garlic in the skillet. Let it cook for about 3 minutes, or until the bottom of the eggs are set firmly. Do not stir or disturb the eggs while cooking. You want to keep this mixture FLAT. Do not stir.
Cook for another 3 minutes or until the top of the egg mixture is fairly firm.
Evenly spread 1/2 cup of marinara sauce. Add the cooked sausage and the rest of the toppings. Cook for another 5 minutes.
Slice and serve immediately.
7. Pumpkin Paleo Muffins (Makes 12 muffins)
Make these ahead of your trip. These are great for breakfast with fruit, or as a snack on a hike.
Ingredients:
- 1 1/2 cups almond flour.
- 3/4 cup canned pumpkin (or cook and puree pumpkin yourself).
- 3 large eggs.
- 1 tsp baking powder.
- 1 tsp baking soda.
- 1/2 tsp ground cinnamon.
- 1 1/2 tsp pumpkin pie spice.
- 1/8 tsp sea salt.
- 1/4 cup raw honey (optional).
- 2 tsp almond butter.
- 1 tbsp sliced almonds.
Directions:
Preheat oven to 350℉.
Grease muffin tins with coconut oil. You can use paper muffin cups and add 1/2 tsp of melted coconut oil to the batter.
Bake for 25 minutes on the middle rack. 4. Sprinkle almonds on the top right after taking them out of the oven.