December 3, 2013

Holiday Breakfasts

Posted in breakfast, child-friendly, special meals tagged , , , , , , at 2:30 pm by riahjoy

Recently I’ve been playing around with making yummy breakfasts that are fun for the Holiday season!
Here are some Christmas themed breakfast that you can enjoy!

Christmas Breakfast Burrito 1

Christmas Breakfast Burrito

This one is easy:

1. Scramble eggs with leftover quinoa and chicken

2. Serve in a tortilla (or alone) with cilantro and salsa for that holiday touch!

Christmas Breakfasts 5

Christmas Breakfast Burrito 2 Christmas Breakfast Burrito 3 Christmas Breakfast Burrito 4 Christmas Tree Omelet 1

Christmas Tree Omelet:

1. Pour whisked eggs into oiled frypan

2. Throw chopped greens on top

3. Flip when bottom side is done

4. Serve with “green side” facing up

5. Trim into tree shape

Christmas Tree Omelet 2

Decorate!

We used salsa and cheese, but you could easily add red and green peppers and other creative natural red and green foods.

Christmas Tree Omelet 3 Christmas Tree Omelet 4 Christmas Tree Omelet 5

ENJOY!

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May 12, 2013

{GAPS} Apple Pancake (and update)

Posted in bread, breakfast, child-friendly, dessert, GAPS friendly tagged , , , , , , at 9:29 pm by Jordan

We’ve completed our three month commitment to GAPS, but we’re pretty much still eating “full GAPS”. We love the food, and it’s not that hard to stay on it at home. We are adding healthy things that we miss (like quinoa) in slowly, and we’re not quite as stringent when outside the house (like eating pasteurized cheese at a party).

Here’s a GAPS recipe that’s totally yummy even if you don’t have to avoid grains! (Original recipe here on the Health, Home, & Happiness blog)

Apple pancake with coconut manna

GAPS apple pancake (we serve it with coconut manna)

April 26, 2013

GAPS pretzel recipe

Posted in appetizers, child-friendly, GAPS friendly, snacks tagged , , , at 11:14 am by Jordan

GAPS pretzel recipe, linked to from Heavenly Princess

Heavenly Princess

3 gifts reflecting

my partner-in-blessing’s glasses, catching the light
the joy of the Lord reflected in the life of an older woman
reflecting upon powerful conversations

3 gifts fragile

100-year-old poetry books
china passed down from great-grandmother
grain-free pretzels (recipe)

4:24gfpretzels

a gift cloth, steel, wood

culturing yogurt covered by flour sack towel
semi truck delivering good food to many families
half-barrels holding squash and watermelon plants

3 gifts moving

stories of redemption, perhaps too personal to share here
You Are More (video)
that God, His son not sparing, sent Him to die – I scarce can take it in

A Holy Experience

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March 31, 2013

Cupcakes with *chocolate frosting* {GAPS}

Posted in child-friendly, dessert, GAPS friendly, snacks tagged , , , , , , at 8:46 pm by Jordan

cn-cupcakes

Cupcake recipe is GAPS Diet Birthday Cake from Cheeseslave (makes about 2 dozen)

The original recipe calls for a spring form pan. We don’t have one, so we tried cupcakes (they work great – but they don’t come out of the papers when warm) and a 13×9″ stoneware pan (also worked well).

cn-cupcake

Frosting recipe is from Sue Gregg‘s Dessert cookbook. (Joshua was very excited to have chocolate frosting!)

Chocolate Frosting
1 stick soft butter
1/4 c raw honey
1 egg
1/4 c raw cacao
1 t vanilla

Cream butter and honey. Blend in egg, cacao, and vanilla until spreadable.

March 26, 2013

Donuts! {GAPS}

Posted in bread, breakfast, child-friendly, dessert, GAPS friendly, side, snacks, Uncategorized tagged , , , , , , , , , at 8:15 pm by riahjoy

Donuts

 

Well I guess the girls have fallen off the blogging wagon and lost their posting momentum! This is mom again…

Most of us are now on Full GAPS and we’re enjoying a bit more freedom in what we can eat. We missed raw fruit and veggies quite a bit and of course there are more baked good options now including donuts and waffles! These are made from white beans and coconut flour – toppings are fermented blueberries, coconut manna spread, local raw honey, and nut butter (made from sprouted and dehydrated almonds, walnuts, pumpkin and sunflower seeds). We’re still primarily eating soups, good meats (picked up a quarter of a cow yesterday!), and ferments for another couple months. Everyone’s putting on weight (a VERY good thing in our scrawny family) and digestive systems are working well. Hopefully we’re healing any leaky gut issues and building up healthy intestinal flora….

{edit by Jordan} I found the waffle recipe! It’s here on The Spunky Coconut. We have a donut maker like this one that works just like a waffle iron, so we use the waffle recipe to make healthy donuts too!

 

Animals

March 11, 2013

What we made with what we got from Azure {GAPS}

Posted in child-friendly, GAPS friendly, snacks tagged , , , , at 10:41 pm by Jordan

(This is Mom posting)

Tomorrow marks the end of our 40 day adventure on the GAPS intro diet! It’s gone by fast and yet in some ways it feels like we’ve always eaten this way. I’ve made a lot of trips to stores which is very odd for me since I’ve always gotten most of our food delivered to our house once a month by azurestandard.com and just had my husband pick up supplemental produce as needed. But we used to live on a lot of dry good staples like lentils, beans, rice, and grains. They were sprouted and soaked and very healthy, but they’re not allowed right now. With GAPS it’s all fresh and perishable: meat, bones for stock, and lots of vegetables, which must be replenished every few days for freshness. An extra fridge would have helped so much, but we gave it up to have an upright freezer which also comes in very handy.

So we’ve started to make some treats that will be allowed on Full GAPS later this week. Here Joshua is making “goodie balls” with dried coconut (a new item we can have soon–he’s only pretending to eat something forbidden :). They’re made from soaked and sprouted almonds, fermented dates, and coconut oil blended up in food processor. Sometimes we use sprouted pumpkin or sunflower seeds, sesame seeds, raw honey or cream cheese (made from dripping yogurt to remove the whey). We also made our favorite fudge with the coconut, almonds, coconut oil, raw honey, and raw cacao. Can’t wait to celebrate the end of our fast with these sweets chilling right now in the fridge, but we’re also VERY excited about adding in white beans, lentils, and raw fruit. Stay tuned….

Roll them... spheres... Just kidding!

March 5, 2013

Making Ghee {GAPS}

Posted in child-friendly, GAPS friendly, soup tagged , , at 9:27 pm by Jordan

ghee-0

Ghee is the preferred oil to cook with and to add to food during the healing phase of the GAPS diet. We scramble eggs in it and add it to our bowls of soup or butternut squash “dessert” to get more healthy fat in our diet.

ghee-1

Josh loves ghee in everything AND he loves to make it! That’s a good thing because we sure go through a lot of it. He fills a crock pot with organic unsalted butter (preferably from pastured cows–thankfully we found some on sale at Sprouts a couple weeks ago).

ghee-2

After about 7 hours on low it all melts and a foam forms on top.

ghee-3

The solids on top are skimmed off (supposedly there are recipes using those so we’re saving them for later) and the ghee is ladled out into containers. In the bottom of the crock is another layer of some kind of white substance. After trying a few techniques of straining with strainers and coffee filters and making a huge mess, we just gave up and poured out the last of the ghee with the stuff in the bottom and put it in the fridge. After chilling, it was watery liquid at the bottom and hard ghee on top which was easily lifted out. Ghee doesn’t need to be refrigerated, has a creamy, soft texture when at room temperature, and is SO tasty…yet another thing we never would have discovered if it weren’t for this GAPS adventure!

March 2, 2013

Cultured dairy – a comparison {GAPS}

Posted in breakfast, child-friendly, dessert, drinks, GAPS friendly, snacks tagged , , , at 9:32 pm by Jordan

I’ve been experimenting with culturing raw milk, both from goats and cows. Moriah took some great comparison photos that I’d like to share.

Comparison - goat yogurt, goat kefir, cow yogurtComparison - goat yogurt, goat kefir, cow yogurt (with spoons)

First we have raw goat milk, cultured with Viili yogurt culture. It thickened, but still pours easily – a bit like store-bought kefir.

Next comes raw goat milk cultured with kefir grains (The curd-like stuff that you can see are the grains). This hardly thickened at all, but it did curdle/separate a bit, as you can see in the spoon. There’s also a small kefir grain in the spoon.

Last is the raw cow milk, cultured with Viili yogurt culture. This thickened up very nicely – in fact, a few members of the family think it thickened too well! Below is an additional picture of this yogurt. Notice how it pulls away from the side of the jar in a single mass when I tip it.

unpasturized yogurt

Tonight I did a “blind” taste test between the goat and cow yogurts. The results are as follows:

Dad – Cow yogurt, all the way! He quite dislikes goat-anything unless it’s fresh and/or covered up with other flavors.

Mom – detected the goat-y taste immediately and had to get the taste out with something else.

Me – I like them both…but I tend to do that with things I make. It’s like I don’t want to disown a child or something 😉

Moriah – wasn’t feeling well and didn’t taste tonight.

Bethany – Liked the taste of the cow yogurt best, but preferred the thinner texture of the goat yogurt.

Daniel – loved the goat yogurt and wasn’t so sure about the texture of the cow.

Joshua – loved the goat yogurt.

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!

February 25, 2013

Boats with crackers for sails {GAPS}

Posted in appetizers, child-friendly, GAPS friendly, side, snacks tagged , , , , at 8:17 pm by Jordan

cracker boat

A slice of stuffed pepper – recipe here – with triangular crackers for sails.

A couple days ago, I decided to take inspiration from this recipe and make some GAPS crackers. Mom sprouted some sunflower and pumpkin seeds, then dehydrated them, so that was my base.

The first batch:
I put a cup of sunflower seeds into the food processor with a half teaspoon salt and blended until it was a dense flour (as per the recipe above…). While the processor was running, I drizzled in some water – probably about 2-3 Tablespoons – until it seized up in a ball. I skipped the sesame seeds, because we’re not ready for the added texture yet. I tasted the dough, and it seemed very salty. I figured, they’re crackers, and the majority of my family likes salt a lot, so I left the dough as it was.
I took the ball out of the machine and put it on an Excalibur (dehydrator) Teflex sheet. I flattened it some, then topped it with another Teflex sheet and rolled it thin (1/8″ or thinner).
I decided that since the dehydrator was still running for the coconut yogurt we were making, I would try dehydrating the crackers rather than baking them. So I scored the crackers right on the Teflex sheet and put them into the dehydrator (110°F). After about an hour, I flipped them over onto a mesh sheet to speed the drying process. (Sorry, I didn’t really take note of how long they were in before they were done – we just checked periodically and pulled them out once they seemed completely dry,)

Verdict on first batch:
The crackers did not taste as salty as the dough – so these were great! Dehydrating makes them dense and hard, as opposed to crispy, so they kinda stick in your teeth. The whole family loves them though!

The second batch:
I decided to make some more, this time with pumpkin seeds added to the mix. I used exactly the same method as above, except that I added 1/2 cup pumpkin seeds at the beginning, and consequently had to use a little more water. The pumpkin seeds gave the mixture an interesting texture, but it held together and rolled out fine. These also went into the dehydrator.

Verdict on second batch:
Just as tasty (and with the same texture) as the first!

The best batch (IMO):
A little later in the afternoon, I was doing some baking, so I decided to whip up another batch to try in the oven. I used a mixture of sunflower and pumpkin (I didn’t measure this time), and added some fresh rosemary and a tiny sprig of sage at the very beginning. The flour blended up beautifully even with the added moisture from the fresh herbs. I drizzled in the water a little faster this time (which meant more water went into the flour before it seized up), since the first two batches of dough seemed a bit too stiff to me. It worked well, and I rolled out the dough between two Teflex sheets again. Then I realized that I couldn’t simply slide the Teflex sheet onto the pan and into the oven like I had with the dehydrator. I took a chance and quickly flipped the sheet onto a stoneware baking sheet – it worked! the crackers stuck just enough to successfully make it onto the stone, and I was able to peel off the Teflex easily. I then scored the crackers and baked them for about 20 minutes at 350° – until they began to turn golden brown (or, at least what would have been golden brown if they hadn’t have been green from the pumpkin seeds and herbs!)

The verdict?
Super tasty crackers – especially great with avocado and sour cream 😉 The baked variety are much lighter and crispier. They don’t stick in your teeth!

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