These lamb meatballs are easy, smell wonderful, and taste delicious. I baked them but you can boil them in stock or water instead. You won’t get the crisp outer edge that way.
Lamb Meatballs with Tzatziki and Salad
Ingredients 2 lbs ground lamb 1 tsp cinnamon 2 tsp cumin 2 tsp allspice 2 tsp real salt 1 egg
Meatballs on a silpat in a jelly roll pan
Directions Preheat the oven to 350F Combine the spices, salt, slightly beaten egg, and ground lamb. We like to use our stand mixer for this. Roll into balls about 2 inches … Continue reading Lamb Meatballs
Stock and broth are ridiculously easy to make yourself. Stock and broth are healing foods, full of health benefits for the gut, your joints, and your whole body. They also form the foundation for soups, and add flavor to just about any savory dish.
You can make your stock in a stainless steel stock pot or a slow cooker. We choose based on what meals are coming up. I prefer to make it in the stock pot, because our big one holds 16 quarts, while our biggest crock pot holds a little under 8 quarts. If you are concerned about … Continue reading Chicken Broth & Stock
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
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
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
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’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
I was just reorganizing the site and found this recipe. Kelsy 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, Kelsy said: “This stuff is good. A little too good. It’s exceedingly difficult … Continue reading Almond-Squash Bread for Intro
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