The other day I suddenly decided I wanted a black forest cake. But since we really don’t need a whole cake for the four of us and two of us aren’t even that big on chocolate, I decided to do cupcakes instead.
Black Forest Cupcake
I adapted a recipe from Against All Grain. Hers are a lot prettier than mine, which wasn’t helped by the bad lighting. Ours were good to eat, though!
Ingredients The Cupcakes 4 large eggs 1/4 cup honey 1/4 cup butter, melted 1/4 cup milk (you can use coconut milk or even dairy kefir or … Continue reading Black Forest Cupcakes
You can blend it all together to make a sauce to put on beef or lamb, or eat it on its own!
I used to love getting gyros from Greek food carts. It was seriously one of my main pleasures in life for a while there.
My favorite part was the tzatziki sauce over that spicy beef or lamb. While I can’t have the bread any more, I can still have the flavors! I like to eat this as a salad, but you can blend it up or chop your cucumbers much smaller to use it as a sauce.
Continue reading Tzatziki-Inspired Cucumber Salad
Look at those gorgeous seeds!
Pomegranates are one of the few foods that still seem to only be available for a short time of the year here in Portland, and they’re imported from California or further away. Granted, the season we can get them has been extended from a couple weeks in December out into November through January, but I still consider them a special winter treat.
Whole Pomegranate – this one was pretty good, but one with darker skin would have been better
You want to choose dark red, large, leathery fruits that are heavy for their … Continue reading Seasonal Treat: Pomegranate
Crispy cracklin’s (or chicken chips, as my kids like to call them) are hard to resist if they’re done right! When you make them, you get two real food treats in the deal!
Crispy Cracklin’ Chicken Chips
I’d heard the word “schmaltzy” before – describing things like a ridiculously over the top romance movie drama, or saccharine love song. Now I know why. Schmaltz is a soft, spreadable fat with amazing flavor, which can be used in frying, baking, or spread like butter… just as seductive as a good romance!
It’s easy to get, too. Basically, you cook a … Continue reading Crispy Cracklin’ Chicken Chips
Ever since I heard that you can make pizza with a cauliflower crust, I’ve been itching to try it. Most of the recipes called for loads of mozzarella, though, and on GAPS we don’t eat fresh cheeses.
Blue Cheese Cauliflower Crust
When my friend, Starlene, of GAPS Diet Journey successfully made a cauliflower crust pizza with no cheese at all, I realized I could probably make it work for us, too!
I haven’t perfected cauliflower crust for pizza just yet. It did turn out good but I have to try it again to make sure!
Cauliflower Crust … Continue reading Cauliflower Crust
Last year, after erroneously coming to the conclusion that chestnuts are GAPS legal, I invented a pretty amazing grain-free stuffing. This year I decided to skip the starch and see what I could do in the same vein.
Rosemary Sage Pork Apple Dressing
I decided to start with this recipe for Rosemary & Sage Bread from Brittany Angel’s Real Sustenance. I was skeptical about the flax meal being GAPS legal, but a bit of research turned up a yes from the official GAPS FAQ, for people who can tolerate fiber.
The recipe also called for double acting baking powder, and … Continue reading Rosemary Sage Pork Apple Dressing
Lemon Sherbet with Blueberry Sauce
I love Sherbet because not only is it yummy, it travels well! The gelatin in it helps it hold up even when it gets a bit warm. My kids started school for the first time this year so of course we wanted to make sure to get to know people. I was a little let down when I found out that the first big event of the year was going to be an ice cream social!
Lucky for us, Kelsy found a recipe for Lemon Sherbet in The Joy of Cooking! It was almost GAPS … Continue reading Lemon Sherbet
Oxtail Stew Plated
I know an hour seems like a perfectly reasonable amount of time to get dinner on the table – after all, I’ve been cranking out 5-20 minute meals for as long as I remember.
But when the only meat you’ve got thawed is oxtail and you don’t do grains or legumes, you’re in trouble! Unless, that is, you have a pressure cooker!
Update: I should have said this at first, but Dr. Natasha does NOT recommend the use of pressure cookers on GAPS. I’m not entirely convinced of her logic on this one, but that is the … Continue reading Cuban-Inspired Oxtail Pressure Cooker Stew
This sauce is still warm – let it cool and it will set more solidly.
This whole berry cranberry sauce bears no resemblance to the stuff from a can. I’m sure you could make that, too, but it’s not the way I like it.
The first time I made whole berry cranberry sauce of my own I was hooked! It’s fast, pretty, and impressive! You can also mix it up with the variations I’ve included below or invent your own!
Basic Cranberry Sauce
If you stop stirring it’ll bubble up like crazy!
Ingredients 1 lb whole cranberries, fresh … Continue reading Whole Cranberry Sauce with Variations
This Fido full of beans is ready for a dark cupboard! The purple will fade and the liquid will turn pink!
Just about any vegetable can be lactofermented! This nothing to do with milk, although some people do like to kickstart their vegetable ferments with whey (here’s why we don’t). Instead, it’s all about the lactobacillus bacteria, which convert the sugars into lactic acid. The salt used in the brine makes an environment that’s inhospitable to other bacteria, the vessel you use keeps air and contaminants out, and the acid created by the lactobacillus preserves the food, creating pickles!
Fermented … Continue reading Fermented Dragon Tongue Beans