Tuesday, November 27, 2012

The Best Cupcake Wrappers for Paleo Recipes

I'm in Day 2 of this 28 day sugar detox. There's nothing like a nutrition challenge to make me realize how mindlessly I can sometimes eat...like bites I steal of my girls' apple chips when packing their lunches.

I've done a lot of nutrition and paleo challenges, both by myself and with my Crossfit box, but this is the first time I've actively avoided fruit. It does sound kind of extreme, but I still get some carbs from nonfruit sources like butternut squash. I'm also planning on taking in some coconut water (I dilute it half and half with filtered water) during and after hot yoga sessions. If I were Crossfitting or otherwise tackling intense exercise, I'd be following the sugar detox for athletes protocol, which involves strategically adding a little more carbs in the form of fruit or starchy veggies.

Day 2 of a challenge can be brutal - I'm wading through serious headache territory, but thankfully I know enough that by this time next week I should be doing much better. In the meantime I'm keeping myself going with continuous meats, eggs, veggies, and healthy fats.

One of my favorite "to-go" low carb breakfasts involves using preservative free ham as a cupcake liner, cracking an egg inside the ham "cup", and baking. The ham is out for me at the moment during this challenge, though, since it does have some trace amounts turbinado sugar.

This brings me to my favorite paleo baking tool: unbleached paper cupcake liners (and parchment paper, and pie pans, and mini muffin liners) by If You Care. Besides being available in bulk on  Amazon and in single packages from Vitacost, they are also available in Wegmans, Giant, and many other major grocery store chains. I was thrilled when their unbleached paper pie pans helped me to make my first successful GAPS and gluten free pumpkin pie crusts - because for the first time in 3 years of paleo pie-baking the crusts didn't stick or burn to the pan!

No matter what texture is going on, I can always count on If You Care liners to break away from my baked item cleanly without tearing apart and destroying the end product. Yes, even in the case of just eggs! When I want to make something extra pretty - like for a birthday party - I sometimes add a brightly colored conventional cupcake wrapper on the outside of these modest beige ones, after the treats have cooled.

This morning's project:

  • Set oven to 425 to preheat.
  • Line muffin tin with cupcake liners.
  • Crack one egg into each liner.
  • Sprinkle eggs with a mix of garlic powder, onion powder, and sea salt.
  • Add a slice or two of mushrooms, and a couple of 1/2" pieces of asparagus.
  • Optional and delicious, if you have it: crumbled bacon.
  • Change oven setting to broil at 425F.
  • Broil 15 minutes (or 3 minutes less if you want your egg/yolk a little runny).
Luckily, these are GAPS diet friendly, too, so my 2 year old had some with a GAPS-OK liverwurst and guacamole for her second breakfast!

What low carb breakfasts have you tried out lately?

This post contains affiliate links to Vitacost and Amazon. Shopping through these links results in Primal Kitchen receiving a referral bonus at no cost to you - thank you for supporting Primal Kitchen! :)


  1. You set it to a low broil, right? I've made something like this before and it's so easy and tastes so good. I also agree with the "If you care" liners being the best, they are the only ones I bake with.

    1. It's hard to know since low/high settings on ovens vary. I'd guess 425 is a low broil, though.


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