Camping Gourmet

I am so proud of us for camping and eating so well! My favorite moment was when we tricked the men into loving vegetarian sausage patties. I really wasn't expecting such a positive reaction!

With so many good things to eat I ate too much today. Everything was healthy and diet approved, but I didn't stick to the 20/80 plan very well. I made some peanut/almond cookies that I think you will really like (they taste like peanut butter cookies). I'll give you some when you come to get the backpack tomorrow. I made that Asian salad again tonight for dinner with chicken that I marinated and then grilled and I made whole wheat bread to go with it. I normally wouldn't have done all of that, but I was taking dinner to the Nichols.

Here's the recipes I made today and the recipe for the pancakes... (I would love for you to post how you do the balsamic chicken and the recipe for the cottage cheese cucumber salad).


Gluten/Dairy Free Almond Cookies (makes about 24 1 inch cookies)
1/2 Cup Almond Butter (I used the creamy salted peanut butter from TJs.)
2 Cups Almond Meal
6 Tbsp Honey or Agave Nectar
1 Tsp Vanilla Extract
Salt to taste
Slivered Almonds, for decoration
1. Preheat the oven to 350 degrees F.2. Place all the ingredients in a bowl and stir to thoroughly combine.3. You can either roll the dough by hand into 1 inch balls and lightly press down with a fork or your fingers OR you can pat into a large square and cut into smaller 1-inch squares.4. Place the cookies on a parchment or silpat lined baking sheet.5. Bake 10-12 minutes or until golden. The cookies will crisp as they cool.6. Allow cookies to cool and store in an airtight container.


Whole Wheat Pancakes
1 1/4 cups whole wheat flour (I like the white wheat flour from TJs)
1 Tbls. Baking Powder
1/2 tsp. salt
2 Tbls. oil
1 cup milk
1 egg
2 Tbls. Sugar

Mix and cook.

Super Easy Whole Wheat Bread
5 cups hot water
5 cups white whole wheat flour
1/2 cup honey
2 Tbls. Gluten or dough enhancer
2 Tbls. Yeast (heaping)
1/2 cup oil
1 1/2 Tbls. Salt (add this after the yeast has a little time to work )
Add more whole wheat flour until the dough holds together. Knead for 6 minutes.

Preheat oven to 250 degrees. Then turn up to 350 degrees when the loaves go in the oven.

I only do half of this recipe so that it will fit in my kitchenaid and half of the recipe makes 5 or 6 mini loaves or 2 regular sized loaves.