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WIN a BOXA Lifestyle Wood Watch

WIN A BOXA WOOD WATCH

Thanks to the team at BOXA Lifestyle we are giving you a chance to WIN 1 of their Wooden Watches. All their Wood Watches are made of natural, sustainable wood, each with its own texture, colour and pattern with timeless designs, inspired by our passion to explore the untouched places in the world and all it has to offer.
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 In Line Water Filter – Caravan

Universal In Line Caravan Water Filter

  • Reliable and natural filtration
  • Reduces chlorine, taste and odour
  • Easy installation and replacement
Universal In Line Caravan Replacement Filter with activated carbon provides great tasting water for your whole family to enjoy.
Enjoy the taste, convenience and health benefits of filtering your own drinking water whilst on travel, at a fraction of the cost for bottled water.
 

Enjoy filtered water from your caravan tap

Make your camping experience just that little bit fresher with the In line universal replacement filter.  Containing activated carbon using standard 18mm garden hose connectors, simply click into place between the mains tap and your caravan or camper and enjoy fresh filtered water. 

Get yours from:

Bunnings Amazon

Grilled Halloumi Breakfast Sandwich

Grilled Halloumi Breakfast Sandwich

 

Grilled Halloumi Breakfast Sandwich

This sweet & spicy breakfast has it all: fried cheese and egg, sandwiched between a sweet Hawaiian roll bun. This is a camping breakfast that will have you excited to roll out of your sleeping bag in the morning!
Course Main Course
Cuisine American, BBQ
Keyword Camping Recipes
Total Time 10 minutes
Servings 1 serving
Calories 532kcal

Ingredients

  • 1 large Hawaiian sweet roll (use the sandwich buns if you can find them)
  • 1 tablespoon butter or oil divided
  • 2 oz halloumi cheese sliced
  • 1 Eggs
  • 3 tablespoons mayo
  • 1 tablespoon Sriracha (more or less depending on your heat preference)
  • 1 scallion sliced or julienned
  • salt + pepper to taste

Instructions

  • Toast the sandwich buns either in your skillet or over a grill. Set aside.
  • Heat half the butter or oil in your skillet over medium high heat. Once melted, add the cheese. Fry on each side until golden brown in spots, about 3-4 minutes per side. Set aside. This step could also be done on a grill if you have one going. In that case, skip the butter/oil, and place the cheese directly on the grill.
  • Heat the remaining butter or oil over medium heat. Once melted, crack the egg into the skillet. Totally optional step: Once the whites begin to set, you can use a fork to mix up the yolk a bit so that it gets distributed throughout the egg a bit, so there will be yolk in every bite. Cook the egg for about 4 minutes, or until they are cooked to your preferred doneness.
  • While the egg is cooking, prep the spicy mayo. In a small bowl (or in a measuring cup), mix together the mayo and the Sriracha.
  • To assemble, spread the spicy mayo on each cut surface of the buns. Layer on the grilled halloumi, egg, scallions, and salt & pepper to taste.

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Banana Bread Pancakes

Banana Bread Pancakes

 

Banana Bread Pancakes

Add some banana, walnuts, and a scoop of brown sugar and you can turn your ordinary pancakes into delicious, perfectly sweet banana bread pancakes.
Course Breakfast, Main Course
Cuisine American, BBQ
Keyword Camping Recipes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 16 pancakes
Calories 152kcal

Ingredients

  • 3 bananas (the riper the better)
  • 2 Eggs
  • cup whole milk
  • 2 cups Flour
  • ¼ cup Brown sugar
  • 2 teaspoons Cinnamon
  • 2 teaspoons Baking Powder
  • 1 teaspoon Salt
  • 1 cup chopped walnuts (toasted in a dry skillet if desired)
  • ghee butter, or coconut oil for the pan

Instructions

At Home

  • Add the flour, brown sugar, cinnamon, baking powder, and salt to a sealable bag or container and pack along with the rest of the ingredients.

At Camp

  • Place two bananas in a medium bowl and mash thoroughly with the back of a fork until fairly smooth. Crack the egg into the mixture and add in the milk. Beat the banana, egg, and milk together until smooth.
  • Add the dry ingredients to the bowl and mix until well combined with the wet ingredients. Don't overmix - some small lumps are OK. If the batter seems too thick, you can add an additional ¼ cup milk.
  • Heat a nonstick pan or well-seasoned cast iron skillet on your stove over medium-low to medium heat. Add a generous dab of ghee, butter, or coconut oil (especially if using cast iron!) and swirl to coat the pan. Pour ⅓ cup of the pancake batter into the center of the skillet and scatter some of the chopped walnuts on top. Cook for a few minutes until the top begins to bubble and the sides are set (2-3 minutes). Using a spatula, flip the pancake and cook the other side until golden.
  • Repeat with the rest of the batter, adding more ghee or oil to the pan for each pancake as needed.
  • To serve, stack the pancakes and top with maple syrup or butter, sliced banana, and additional toasted walnuts. Enjoy!

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Perfect Camp French Toast

Perfect French Toast

 

Perfect Camp French Toast

This recipe for classic French Toast is one you'll return to again and again!
Course Breakfast, Main Course
Cuisine American, BBQ
Keyword Camping Recipes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 slices
Calories 148kcal

Ingredients

  • ½ lb loaf bread
  • 3 Eggs
  • 1 cup milk
  • 2 tablespoons Sugar plus more for sprinkling
  • 1 teaspoon Cinnamon
  • 1 teaspoon vanilla extract optional
  • ¼ teaspoon nutmeg optional
  • 4 tablespoons butter for pan
  • Maple syrup & berries to top

Instructions

  • Cut the bread into 3/4" - 1” thick slices.
  • Beat the eggs first in a bowl large enough to accommodate a slice of the bread. Then add milk, cinnamon, nutmeg, vanilla, and sugar together, until thoroughly mixed.
  • Heat 4 tablespoon butter in a skillet over medium heat.
  • Dip a slice of bread in the egg and milk mixture and let it soak for about 10 seconds on each side. Let the excess drip off, sprinkle each side with additional sugar, and then fry it in the skillet until golden and crispy on each side, about 3 minutes per side.
  • Repeat with the rest of the bread, adding more butter to the skillet as needed.
  • Serve with maple syrup, fresh fruit, and a cup of hot coffee. Enjoy!

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Camp Cast Iron Frittata

Cast Iron Frittata

 

Cast Iron Frittata

This easy frittata can be customized to use whatever vegetables and cheese you have on hand. We love this flavor combination of tomatoes, basil, and gruyere!
Course Breakfast, Main Course
Cuisine American, BBQ
Keyword Camping Recipes, Frittata
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings
Calories 232kcal

Ingredients

  • 8 Eggs
  • ½ cup milk
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground pepper
  • 2 tablespoons olive oil divided
  • 1 shallot sliced thin
  • 1 pint Cherry Tomatoes halved
  • ¼ cup basil chopped
  • ½ cup shredded gruyere cheese

Instructions

  • Prepare a campfire or charcoal for cooking.
  • In a medium bowl, beat together the eggs, milk, salt, and pepper until thoroughly blended. Set aside.
  • Heat 1 tablespoon oil in a 10” skillet over medium heat. Add the shallot and saute until soft and beginning to brown, 7-10 minutes.
  • Reduce the heat to medium-low by raising your campfire grate or moving the skillet to the cooler side of the grill. Add the tomatoes to the skillet, followed by the egg mixture, basil, and cheese. Cover with a lid. Scatter a few embers across the lid.
  • Cook until the frittata has puffed up and the eggs are just set, about 15 minutes (check at 10 minutes to gauge progress, using heat proof gloves or a lid lifter to remove the lid).
  • Serve with additional cheese and basil if desired and enjoy!

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Camp Pineapple Upside Down Cake Foil Packets

Pineapple Upside Down Cake Foil Packets

 

Camp Pineapple Upside Down Cake Foil Packets

These Pineapple Upside-Down Cake Foil Packets are an old-fashioned favorite made easier with a shortcake dessert shell and then prepared into foil packets for a fun camping treat!
Course Dessert
Cuisine American, BBQ
Keyword Camping Recipes
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 1 serving
Calories 257kcal

Ingredients

Ingredients

  • 1 1/2 tablespoons Brown sugar
  • 1 tablespoon unsalted butter
  • 1 whole pineapple ring
  • 1 whole maraschino cherry
  • 1 whole shortcake dessert shell
  • vanilla ice cream for serving optional

Instructions

  • Tear off a 12×12-inch square of nonstick aluminum foil.
  • Mound the brown sugar and butter in the center, followed by the pineapple slice and maraschino cherry. Top with the dessert shell, flat side up.
  • Fold in the sides of the foil and seal to form the packet.
  • Grill for 12-13 minutes over medium-high heat.
  • To serve, flip the cakes over. Top with a scoop of vanilla ice cream, if desired.

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Dutch Oven Apple Pie

Dutch Oven Apple Pie

 

Dutch Oven Apple Pie

When it comes to camping desserts, this Dutch oven apple pie can’t be beat! With a flaky butter crust and soft tender apple filling, with this recipe you can enjoy the taste of freshly baked homemade apple pie right at your campsite.
Course Dessert
Cuisine American, BBQ
Keyword Camping Recipes, Dutch Oven
Prep Time 45 minutes
Cook Time 1 minute
Total Time 46 minutes
Servings 6 servings
Calories 357kcal

Ingredients

Crust

  • 1 cup AP flour
  • 1 tablespoon granulated sugar
  • ½ teaspoon Salt
  • 1 stick cold butter (1/2 cup)
  • 5 tablespoons ice cold water

Filling

  • 4 apples
  • ½ cup granulated sugar
  • 1 teaspoon Ground Cinnamon
  • 2 tablespoons cornstarch
  • 1 Eggs

Instructions

At Home: Make the Crust

  • Mix the flour, sugar, and salt together in a medium bowl. Cut the cold butter into cubes and add to the dry ingredients. Using your fingers or a pastry cutter, smear the butter into the dry ingredients until a crumbly dough forms. Incorporate the ice water into the dough, 1 tablespoon at a time, mixing with your hand, until it comes together into a moist-but-not-sticky ball.
  • Transfer the dough to a floured work surface and flatten the dough into a 6” disc. Cut the disc into four pieces. Stack the pieces on top of each other and then press down to combine them back into a single ball again. Repeat this process 2-3 times.
  • Form into a final disc, then tightly wrap or place it into an airtight container and place in the fridge. When packing for your camping trip, this dough should go directly from your refrigerator into your pre-chilled cooler.

At Camp: Assemble the Pie

  • Start your charcoals in a chimney starter.
  • Make the filling: peel, core, and slice apples into ⅛” - ¼” slices. Place the slices into a large mixing bowl or pot. Add in the sugar, cinnamon, and cornstarch and mix so the apples are evenly coated. Set aside.
  • Prep the Dutch oven: Using parchment paper, create two “straps” and set them in the bottom of a 10" (4qt) Dutch oven in an “X”. Line the oven with a circle of parchment paper set over the straps.
  • Roll Out the Crust: Lightly flour a large cutting board and retrieve the dough from the cooler/refrigerator. Cut ⅔ of the disc and return the extra ⅓ to the refrigerator. Form the dough into a disc in your hands, allowing it to warm up ever so slightly.
  • Place the disc on the cutting board and using a rolling pin, hydroflask, or wine bottle whack the disc a few times, rotate a quarter turn and whack a few times again. Do a full rotation like this until the disc is compressed, circular, and expanded slightly. Then start rolling the dough, applying the most pressure in the center and let up as your roll towards the edges. After each roll rotate the dough a little bit, so you’re evenly spreading it.
  • Once the dough is about 2” larger than the bottom of your dutch oven (or roughly the size of parchment paper you cut out), place your rolling pin at one end, hold the edge to the pin, and slowly roll up your dough (so it is wrapped around the pin). Then unroll it into the Dutch oven.

Assemble the Pie:

  • Using a slotted spoon or pair of tongs, transfer the apple slices into the Dutch oven, making sure they are in as even of a layer as possible.
  • Retrieve the remaining ⅓ portion of dough from the refrigerator/cooler. Roll it out the same as before into a ~10” circle. This will be the top of the crust. You can use the Dutch oven lid as reference. Then, roll this dough up on the rolling pin and unroll it onto the top of the pie.
  • Pinch the top dough and bottom dough together to form a seal. You can wet your hands a little if the dough isn’t sticking. You want a good seal all the way around so to avoid a blow out and achieve a flaky crust.
  • In a small bowl, bear an egg until completely mixed. Brush the egg over the top of the pie. Use a knife to cut 4 slices in to your dough to allow steam to escape.

Cook the Pie:

  • Dump a layer of coals on the ground and place your Dutch Oven on top of it. Place two flat metal skewers across the top of the Dutch Oven and then place your Dutch Oven lid on top. Place the remaining coals on the Dutch Oven lid, favoring the outside rim over the center.
  • Immediately start a new batch of coals. Monitor the coal temperature periodically by hovering your hand over them. If you want to be able to hold your hand there for a 2-3 seconds but not more. Rotate the oven over the bottom coals and rotate the lid that contain the top coals to even out any unintentional hot spots. If you feel the heat start to drop on either the top or bottom, replenish with new coals.
  • Cook for about an hour, until the top of the pie looks golden brown, then remove the Dutch Oven from the heat.
  • Allow the pie to cool to “room” temperature before serving. Using the parchment straps, lift the pie out of the oven. Once cooled, cut into 6-8 slices and serve.

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Campfire Banana Boats

Campfire Banana Boats

 

Campfire Banana Boats

These Banana Boats are stuffed with your favorite toppings, wrapped in foil, and cook right over your campfire for an easy, no-mess dessert!
Course Dessert
Cuisine American, BBQ
Keyword Banana, Campfire, Camping Recipes
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 serving
Calories 179kcal

Ingredients

Classic Banana Boat

  • 1 banana
  • 2 tablespoons milk chocolate (chopped from bar or chocolate chips)
  • 8 mini marshmallows
  • 1 graham cracker square

Instructions

  • Take a banana with its peel still on and cut it down the middle (along the concave side). Not all the way through, but until the tip of your knife just grazes the peel on the other side. Pull the peel and banana slightly apart.
  • Stuff the chocolate and mini marshmallows (or other fillings, see notes) into the center of the banana.
  • Wrap the banana in foil. Place on a campfire or grill until fillings have melted and banana has warmed through, about 10 minutes.
  • Unwrap banana and top with crushed graham cracker. Enjoy!

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Campfire Banana Boats

Notes

STRAWBERRY HAZELNUT: Banana + Strawberries + Nutella + Chopped Hazelnuts
SAMOAS: Banana + Chocolate Chips + Caramel Sauce + Toasted Coconut
DULCE DE LECHE: Banana + Chocolate + Dulce de Leche sauce + Coconut shreds
VEGAN: Banana + Dark Chocolate + Dandies Mini Marshmallows
PB & C: Banana + Peanut Butter + Chocolate Chips
HONEY GINGER: Banana + Honey + Candied Ginger + White or Dark Chocolate
BANANA SPLIT: Banana + Milk Chocolate + Marshmallows + Cherries
PECAN PRALINE: Banana + Pralines + Dark Chocolate

 

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