February 27, 2013

A guest chef {GAPS}

Posted in child-friendly, GAPS friendly, main dish, side tagged , , , , at 9:05 pm by Jordan

Stuffed zucchini

Every month, Mom heads up a large food drop at our house. Some time ago, a friend (Mrs. V) noticed that we didn’t eat well on drop day, so she took it upon herself to provide a meal! This month, since we’re on the GAPS diet, she worked very hard to make delicious food that we could eat without “cheating”.

GAPS meatballs

Stuffed zucchini (her own recipe) and meatballs were on the menu – plus dessert! Notice the little hands in the corner of this picture. Both boys *loved* the meal. Just a month ago, they probably would have turned up their nose to all those vegetables.

Be sure to check out the comment section where Mrs. V posted the recipes!

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4 Comments »

  1. HelenV said,

    Here is the recipe for the mini meatloves: http://paleospirit.com/2013/paleo-mini-meatloaves/

  2. HelenV said,

    Pecan Delights adapted from Cooking with Coconut Flour by Bruce Fife.
    1/2 cup coconut oil, 1/2 cup honey, 4 eggs, 1/8 tsp salt, 1 1/2 cup coconut flakes, 3/4 cup chopped pecans, 1 cup sifted coconut flour.
    Mix together everything but coconut flour. Stir in coconut flour. Drop batter in spoon size mounds 1 inch apart on cookie sheet. Bake at 375 degrees for 14-15 minutes or nutl lightly browned.

  3. HelenV said,

    Zucchini boats- Cut zucchini lengthwise and hollow out. Sautee any veggies, herbs, and seasonings you like in a pan (you can add meat, sausage, cheese, whatever you like). Fill zucchini boats with veggie mix and cover with spaghetti sauce (homemade or store bought). Heat oven to 350 degrees and bake covered for 45 minutes to an hour until zucchini is softened.


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