Gluten Sensitivity - No Such Thing!!!


Gluten-Sensitive Mama

By now you’ve seen the headlines. “Unless You Have Celiac Disease Gluten Sensitivity is Probably Just in Your Head” from PBS and “Researchers Who Provided Key Evidence For Gluten Sensitivity Have Thoroughly Shown That It Doesn’t Exist” from Business Insider were two of the most sensational and most-shared on my facebook feed.

So, is there no such thing as gluten sensitivity after all? Are all of us gluten-free non-celiacs just a bunch of hypochondriacs?

I thought I’d take a look at the study itself before I made up my mind. You’re going to have to purchase the … Continue reading Gluten Sensitivity – No Such Thing?!?

Black Forest Cupcakes

Black Forest Cupcake

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

3 Year Update

Kid2 Climbing Rocks

Our family went gluten free in November 2010, completely removed gluten from our lives January 1 2011, and started the GAPS Intro in February 2011. Now that we’re transitioning off GAPS, I figured it’s time for an update!

So… has it worked? Did the diet cure all that ails us? Have we perfectly stuck to it all this time? Was it worth it?

Let’s take it one family member at a time.


Kid2 Climbing Rocks

I’ll start with our now-13 year old. We decided to change our diet because our son was hospitalized with joint problems we hoped … Continue reading 3 Year Update!

Hidden Broth & Veggie Paleo Chili

Hidden Veggie Paleo Chili

Hidden Veggie Paleo Chili

We’ve got another GAPS-friendly chili recipe that our kids love that uses lima beans, but I thought I’d share another because I’m not eating legumes these days. Introducing them never went well for me, and I’m trying to get back to basics.

Thankfully, tomatoes don’t seem to be a problem for any of us and the kids love them! They don’t, however, love eating fatty cuts of meat, broth, or thoroughly cooked vegetables if they can help it. Chili is the answer. Sorry I didn’t take more pictures while I prepped, I’m out of practice at … Continue reading Hidden Broth & Veggie Paleo Chili

Tzatziki Inspired Cucumber Salad

You can blend it all together to make a sauce to put on beef or lamb, or eat it on its own!

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

A Seasonal Treat: Pomegranite

Look at those gorgeous seeds!

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

Cilantro-Lime Pork Cutlets

Cilantro Lime Pork Cutlets

Normally, pork cutlets are breaded and fried. While that can be accomplished on GAPS by using coconut flour, it’s tricky to pan-fry in coconut flour. If the breading touches the pan it will come off, burn, and then taint the next batch. You really need a deep fat fryer to do it successfully, and we haven’t got one.

Cilantro Lime Pork Cutlets

But I needed a meat that was quick to cook, so I decided to try the pork cutlets without the breading. Everyone liked it, so I thought I’d share it with you, too!

Note that the marinade … Continue reading Cilantro-Lime Pork Cutlets

Crispy Cracklin' Chicken Chips

Crispy Cracklin' Chicken Chips

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

Almond-Squash Bread

Almond Bread for GAPS Intro Stage 4

I was just reorganizing the site and found this recipe. TinyHands wrote it up when we first did GAPS Intro Stage 4 a couple years ago. But we didn’t have a good picture and forgot all about the post!

Almond Bread for GAPS Intro Stage 4

Of course once I’d found the recipe, I had to make it and take a new picture! I only made a half-batch, so the loaf pictured is actually less than half of what this recipe makes.

In her original post, TinyHands said: “This stuff is good. A little too good. It’s exceedingly difficult … Continue reading Almond-Squash Bread for Intro

Transforming Leftovers: Beef Pot Pie Filling

Leftover Beef Pot Pie with Cranberry Sauce

I may not be able to follow a recipe to save my life, but transforming leftovers into something totally new is a special talent of mine. When the family saw what I was about to turn into lunch I heard groans and moans.

Leftover Beef Pot Pie with Cranberry Sauce

about a third of a cooked steak with about 1/4 cup caramelized onions and a few slices of mushrooms soup bones that were turning to powder and the meat and soft tissues that had come off them while making the stock – amounting to about a cup of meat. … Continue reading Transforming Leftovers: Beef Pot Pie Filling

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