I knew I’d have some extra kids around yesterday so I decided to make bean dip. Carrots, celery, and beans are a cheap way to feed kids! Usually I’d have dried tomatoes or pesto to put in, but we’ve run out until tomatoes and basil are back in season. This time I had to make do with less exciting ingredients. I’m happy to say my lima bean hating friend ate some happily, and said I can tell you all she’d have never guessed it was made of the dreaded lima beans. The kids were not discerning. I have no idea … Continue reading Lima Beans in the Dip?
I’ve got a sardine lover in the family… but the other kid is majorly squicked by them. I won’t pretend she loved this, but it wasn’t reviled.
Sardine Salad Dressing
Spinach Salad with Sardine Dressing
2 cans of sardines 1/4 cup dried tomatoes 1/4 cup olive oil 2 Tbsp lemon juice (or to taste) 2 tsp chopped fresh oregano 1 tsp chopped fresh thyme salt pepper
Put your herbs, oil, and dried tomatoes in a bowl and allow it to soak until the tomatoes are softened. Put sardines (including about half of the water they are canned in) … Continue reading Sardine Salad Dressing
This is something you’ve seen in a lot of our pictures. Everyone in the family loves it, and it’s a super easy side-dish. Cauliflower is easy to come by in our area any time of year, and is pretty cheap. It’s also versatile… you can mash it, steam it, or put it in soup, but roasting it is our favorite way to enjoy it. The outside gets sweetly caramelized and the inside is delightfully tender and flavorful. Here’s how to cook it!
Roasted cauliflower and carrots
We usually double it
1 head cauliflower 2-3 Tbsp … Continue reading Roasted Cauliflower
Taco salad is a nice quick meal that our kids love. Each person can have it their own way, so there are no complaints. If you’ve been on the GAPS intro, it’s got a novel combination of flavors and textures.
This is also what I make when I forget to pull the ground beef out of the freezer to defrost soon enough! The kids wish I would make it every day, though. It’s super easy.
2 lbs Ground beef (20% fat is good) 1 small onion Real salt Chili powder or seasoning of … Continue reading Taco Salad
Spicy Kale goes great with sweet dishes like this apple glazed pork chop & rutabaga smash
Here’s a really easy side dish that packs a nutritional punch and throws a kick in as well! Kale has a bitter note to it, which goes great with a bit of spice. It compliments a sweet dish like the Apple Glazed Pork Chop & Rutabaga Smash shown here nicely!
We’re still pulling kale out of the garden. Kale is much easier to clean than spinach or lettuce since the leaves are held up higher from the ground and shed water more effectively. You … Continue reading Spicy Kale
Rutabaga Mash with a chicken medley
Rutabagas are a fun addition to your GAPS plate.* They are sweeter than turnips, turn bright yellow when you cook them, but aren’t as starchy as non-GAPS foods like potatoes.
Rutabaga Smash makes a great side dish for pork, beef, or chicken, and go equally well with yogurt as a snack! Here’s how we mash them up:
Rutabaga Smash Ingredients
4 Rutabagas 1/2 to 1 Pint homemade stock (I used chicken) Salt
Peel your rutabagas so that the outer skin and white later beneath it are completely removed. The white part can be … Continue reading Rutabaga Smash
Beef jerky is one of those snacks I used to think of as terribly unhealthy. I didn’t see how it could come from anything but a plastic bag full of CAFO meat and synthetic dyes and flavors. Add to that, it seemed ridiculously expensive. Come to find out, healthy beef jerky is really easy to make. It’s a high protein, nutrient-dense, portable, cost effective snack that takes about 5 minutes of prep time!
Rolling out the ground beef
Ground Beef in our Nesco Dehydrator
Beef Jerky Ready to Eat (the white spots are fat)
Ingredients: Ground beef … Continue reading Make Your Own Beef Jerky
Probiotic Carrot & Beet Salad
This quick salad packs a sour crunch. It’s a bright and exciting side dish.
Ingredients 2 parts carrots 1 part lactofermented beets You may substitute pickled beets, but then it won’t be probiotic 1 part fresh dill extra virgin olive oil to taste lactofermented beet juice to taste
Directions: Slice carrots lengthwise into 1/4 to 1/2 inch pieces. Slice them again crossways into 1/4 inch pieces. Slice lactofermented beets into pieces about the same size as the carrots. Chop up the fresh dill. Combine all ingredients, drizzle with extra virgin olive oil and lactofermented beet … Continue reading Probiotic Carrot & Beet Salad
This year I nearly burst into tears when I realized there would be no GAPS-legal, gluten-free dressing I could eat at Thanksgiving dinner. But winter means chestnuts, and I was bound and determined to figure something out! I saw some chestnut stuffing recipes out there, but lots of them included bread. We’re totally grain-free and I don’t really like nut bread so I wanted something different. The grain-free recipes didn’t seem to have the texture I was looking for.
CHESTNUTS ARE NOT GAPS LEGAL – I read erroneous information and based my recipe off others who had said theirs was … Continue reading Chestnut Stuffing
This wintry salad has a delightfully surprising tart note.
Here’s a winter time take on a fall classic. I started with this Chicken Waldorf Salad Recipe and tweaked it to fit what I had in the house. Had I had any salad greens or lettuce, I would have served it as a green salad. But I didn’t, so it got served neat.
Wintry Waldorf Chicken Salad serves 4 Salad: 1 medium apple (sweet or tart), unpeeled, chopped 2 cups cooked chicken, diced (I used leftover roast chicken) 1 large carrot, chopped 1 stalk celery, chopped 1 green onion, … Continue reading Transforming Leftovers – Wintry Waldorf Chicken Salad