Joy with some home-canned goodness
So, you’ve done the GAPS diet Stages 1 and 2 and your digestion is better than ever. You are getting a bit tired of all that soup and vegetables cooked until they’re smushy. You’re in luck, because Stage 3 brings on new textures! It’s important to introduce the new foods one and a time and in moderation to continue the healing process and make sure that you can tell what is causing reactions, if you have them.
Here’s what you get on Stage 3:
All the foods you’ve been eating on Stage 1 and Stage … Continue reading It’s so Easy – GAPS Intro Stage 3
There are all sorts of fancy ways to cook a turkey… deep frying, brining, stuffing. Since potlucks don’t really work when you are 100% gluten-free and most of your friends and family are not, we find ourselves making every single Thanksgiving dish… then packing them up and bringing them with us.
Crispy Herbed Turkey with Brussels Sprouts
So when it comes to the turkey, simple is better!
The one thing I insist on, however, is crispy skin, so the crock pot is out of the question. (Not to mention also too small – even if my bird is only feeding … Continue reading Crispy Herbed Turkey Time!
Turnips pulled from the garden
I love growing food! Turnips are so easy and they do double duty in the kitchen. You can eat the greens as you thin them out or when you pick the turnips, and of course you can roast the turnips themselves or put them in soups and stews.
Turnips are cruciferous veggies and the greens are a bit prickly. So rather than putting them in fresh salads, I cook them. You can cook them up the same way you’d cook collards or kale. This time I had a chicken liver around and some drippings … Continue reading Turnip Greens & Liver
Normally, we just throw a roast in the crock pot with some seasonings, caramelized onion, and some beef broth. Set it on Low and forget about it for the rest of the day. It’s Sunday, though, so I decided to do something a little fancier. Since I was home all day, I decided to oven roast the beef since I’d be here in case the oven blew up (not that it ever would).
Roast Beef with Sweet Kale and Horseradish Mayo
This recipe makes fancy roast beef – like the prime rib you see at buffets where the … Continue reading Oven Roast Beef
These meringues are just right
I’d tried meringues with honey before. They turned out gooey or charred, depending on the batch. But I had a dozen egg whites in the fridge that I didn’t want to waste, and wansn’t in the mood for our chewy coconut macaroons. I decided to give meringue one last try.
Lucky for me, I found this wonderful, detailed recipe from Z’s Cup of Tea. I decided to do my best to actually follow it.
I made a few mistakes, but did turn out some amazing cookies in the end! Jupiter says they are the … Continue reading Light, Crunchy, GAPS Legal Meringue Cookies!
Broiled Lemon Basil Salmon, Probiotic Carrot & Beet Salad, and Avocado
I love salmon. It’s full of healthy Omega-3 fatty acids, and adds beautiful color and flavor to the plate. It’s also quick and easy to make… This whole meal took a total of 15 minutes to make – prep and cook time included! If you can’t get wild caught salmon in your area, you can order it from Vital Choice.
If you hadn’t already noticed, I’ve been starting to blog more recipes. Unfortunately, I’m not as good as Kelsy is at nailing down quantities. Take all my quantities as … Continue reading Broiled Lemon-Basil Salmon
Salmon with green beans and mushrooms
Salmon is one of those things that’s pretty hard to screw up. If you have a good quality fillet and don’t overcook it, you can’t go wrong. Even so, I decided to get a little fancy this time.
You don’t have to go to an expensive natural food store to get wild caught salmon. You can order it online from Vital Choice or watch the sales for good prices. You can buy a whole salmon and cut it up into steaks and fillets for later. It freezes well!
Baked … Continue reading Baked Garlic Tomato Salmon
Apple Ginger Roasted Chicken
Roasted chicken is the basis of a lot of our meals. Not only is it great on its own or served up alongside vegetables; it also makes fantastic leftovers that can be used in anything from salads to soups. Of course the liver is great for pate (or hiding in sausage!), and what’s left will make amazing stock!
This time I decided to experiment a bit. Turns out that was a good thing, since I lost track of time and drastically overcooked this chicken (it was above 190 F when I took it out of the … Continue reading Apple Ginger Roasted Chicken
Nuts contain sprout inhibitors including phytic acid, a substance which makes them difficult for our bodies to process. Traditionally, people soaked and then dried raw nuts or sprouted them before eating. Studies have shown that this practice makes their nutrients more readily accessible and makes them easier to digest. For this post I’ve relied heavily on one of our favorite books, Sally Fallon’s Nourishing Traditions.
It’s really easy to crispy any raw nut, especially if you start off with them shelled. Each type of nut requires a different soaking time, amount of salt, and drying time. The Kitchen Stewardship … Continue reading Why Crispy Nuts?
With apples baked in!
I have never had any kind of souffle, so I am not sure if these little treats resemble it in any way other than it puffs up and falls. When I hit on this recipe, the kids were immediately in seventh heaven.
Souffle is our number one requested food around here. They remind us a lot of the Dutch Babies that used to be a staple, back before we went gluten-free. Update: When we were doing the GAPS intro, Kodiak chose this for her birthday treat! A year later, it’s still a favorite for sleepover breakfasts … Continue reading Winter Squash Souffle