Omelet Muffins for Fuel on the Go

Primal Omelette Muffins

Primal Omelette Muffins

These Omelet Muffins are an excellent make-ahead breakfast snack. Bake 12 at a time in your muffin pan and you’ll have breakfast for the week.

I based mine on Mark Sisson’s recipe.

7 slices oven baked bacon
1 cup sweet peppers
4 large shaggy parasol mushrooms
9 eggs
pinch of salt + pepper
1 chopped garlic clove
1/4 cup shredded Tillamook pepperjack cheese
2 Tbsp heavy whipping cream

Put the bacon on parchment paper on a baking sheet in a cold oven. Then set oven to 425F. By the time the oven reaches 425 your bacon will be done. Turn off the oven and leave the bacon in for a bit longer until it reaches your preferred level of crispiness.

Let the oven cool a bit while you mix together all the other ingredients in a mixing bowl.

Pre-heat oven to 350F.

Spread EVOO or avocado oil into muffin pan.

Ladle egg mixture into muffin pan.

Bake for 15 - 20 minutes.

I’ll be making these for mountain biking, backpacking, and overland trips this fall.

If you’d like to learn how to improve your life by upgrading the food you eat, please contact me today.

How to enjoy scrambled eggs in the great outdoors

If you love scrambled eggs while out in the mountains but can’t stand choking down the dehydrated stuff here’s a delicious and easy way to make real scrambled eggs while backpacking or overlanding. This was a test I ran in my kitchen but should be reproducible off the grid with your trusty camp stove, a pot, and some water.

I’m a big fan of cooking sous vide and find all kinds of uses for my Foodsaver vacuum sealer. The challenge was how to go about getting raw eggs sealed into the bag. I cracked two eggs into a glass food container, mixed in some diced onion and shredded mozzarella cheese, and placed it in the freezer overnight.


I pried this out of the container, cutting it in half in the process, and vacuum sealed it.


Once the eggbrick thawed I had an airtight bag of raw eggs. Grabbing one end I dumped the contents down to one side. I then set the bulk of the eggs into the pot of boiling water and set the lid on the end of the bag to keep it upright.


I left the eggs for about 10 minutes at a light boil. If you’re planning on making coffee for breakfast wait until your eggs are done. If you’ve kept the outside of your bag clean you’ll have a perfectly clean pot of hot water with which to make your coffee.

I cut the bag open and dumped out a nice egg pillow.


This resulted in a very fluffy scrambled egg mass and was perfectly cooked all the way through.


With just a little prep work you can eat natural, whole foods while adventuring outdoors without resorting to preservative packed backpacking food full of chemicals and mystery ingredients. If you’d like help planning your next remote adventure or just how to get away from everyday junk/processed foods please send me an email.

REI: The Path Ahead


Here's a white paper written by REI on the importance of getting outdoors and taking care of our planet.

As a society, we should be spending more on access to hiking and biking trails and less on pills and treadmills. Getting outside is good for body and mind. A walk outside lowers stress and reduces inflammation, which is the cause
of many diseases.

Read the whole white paper, The Path Ahead, and then come back here and contact me to learn how to stay active and healthy this winter.


Pemmican Nori as Primal Fuel


I've combined two ancient food technologies into something I hope will be a great fuel source for an upcoming backpacking trip. I made pemmican from grass fed ground beef, lard, salt, and apples I picked from my yard. Wondering how best to eat it while on the trail I realized I had some nori sheets so I just wrapped up the pemmican as if I were making a sushi roll. The high protein and fat content should provide a great source of fuel and I'll report back as to how it went.

Recipe (makes 2 rolls)

2 grass fed burger patties
lard (as much as you need, see below)
dried fruit
4 sheets of nori

1) Set the oven to a low temperature. I used 170F.
2) Put your fruit on a baking tray and put in the oven.
3) Cook your meat until very well done. (I cooked it sous vide to ensure that all the meat was thoroughly and evenly cooked.) Drain any grease.
4) Spread cooked meat onto another baking tray. You want to dry it out as much as possible.
5) Leave in the oven for about an hour or until both the fruit and meat are very dry.
6) Blend the meat in a blender to make it as close to a powder as you can.
7) Add dried fruit and blend that in too.
8) Melt lard in a pan.
9) Put the meat/fruit mix into a bowl.
10) Keep pouring the melted lard into the bowl as you mix. You want it to become a consistency you can shape.
11) Put down two sheets of nori.
12) Spread out half of the meat/fruit/fat paste onto the nori.
13) Roll one sheet of nori tightly around the paste.
14) Roll again with the second piece of nori. (I found that some of the fat leaked through the first sheet. This second nori may not be necessary if you let the meatpaste cool enough.)
15) Refrigerate until the roll becomes firm.
16) Slice into sushi sized pieces.