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!

 

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March 3, 2013

Colorful! {GAPS}

Posted in GAPS friendly, side tagged , , , , at 4:44 pm by Jordan

Colorful! {GAPS}

Who said GAPS food had to be boring? Here’s a sampling of the condiments that are typically available on our table (clockwise, starting at the top): avocado, sour cream, ghee, sauerkraut, ginger carrots. The chicken in the middle is a salt shaker 🙂

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!

February 22, 2013

Green Bean Casserole {GAPS}

Posted in side tagged , , , at 3:59 pm by riahjoy

I was scared that when we entered GAPS I would have to give up some favorites. Instead I’m just finding new ways to make my favorites even better!

Green bean casserole

I love green bean casserole. I had made a simple version with “cream of cauliflower” soup (cauliflower florets cooked in crock pot or boiled in pan of stock and then blended with a hand blender) and beans, but I really missed the crunchy topping. So when I made the hash browns I knew that was just what I needed to top it off!

Green Bean Casserole 2

February 18, 2013

Hash Browns with no potatoes! {GAPS}

Posted in breakfast, GAPS friendly, side tagged , , , , at 8:33 pm by riahjoy

How did I do it?

All I used was:

Celeriac

1 Large Celeriac
Ghee
Sea salt

After washing and peeling the celeriac I ran it through the food processor to grate it.

I melted the ghee in a frying pan over medium heat. When it started bubbling a bit I added the grated celeriac, sautéing it for about ten minutes, then added salt. I watched for it to get soft and then spread it out in the pan letting it sit to get a little brown on the underside. With GAPS you can’t let it get too crunchy (hard to digest) so I watched it carefully and ended up flipping it over after about seven minutes. After letting it brown on the bottom side it was time to serve up!

Hash browns being enjoyed with avocado and sour cream

We thoroughly enjoyed the hash browns with avocado and sour cream!

February 16, 2013

Filled Burgers {GAPS}

Posted in child-friendly, GAPS friendly, main dish, side tagged , , , , , , at 9:09 am by Jordan

filled burger

As promised, here is the GAPS burger recipe! These aren’t just burgers…

burger filled with tomato paste mixture

They’re filled burgers! The herbed tomato paste reminded us of ketchup.
These are especially child-friendly because the messy “ketchup” is inside – not all over the child’s face and fingers and… 😉

filled burger ingredients

Just three ingredients:
ground beef (turkey won’t hold together)
tomato paste (we used about 3/4 of this can for 2 lbs of beef)
fresh herbs (sage and rosemary from the yard – we used the pictured amount for 2 lbs of beef)

filled burgers

Chop the herbs and mix into the tomato paste.
Form the beef into patties a little smaller than your palm. Put a little of the tomato/herb paste into the middle of one, and top with a second, pressing the edges together to enclose the filling.

tomato/herb filled burgers

Bethany found that forming the bottom patty into a sort of bowl helped keep the filling in. Experiment to figure out what works for you!

cooking the filled burgers

Bring the stock to a boil, reduce to med-low. Lower hamburger in with a spatula. The stock should come at least half-way up the burgers. Cover, and cook for 7 minutes. Flip burgers and cook covered another 7 minutes.

Enjoy!

February 14, 2013

Valentine’s Treats! {GAPS}

Posted in appetizers, bread, breakfast, child-friendly, dessert, GAPS friendly, side tagged , , , at 11:43 am by Jordan

For Valentine’s day, we made a couple special treats: heart carrots and pancakes! They were well-recieved by all (especially when the pancakes were served with a thin layer of raw honey).

Valentine's Treats! {GAPS}

I found a heart shaped carrots tutorial through Pinterest, and added a step to make it GAPS-legal. After cutting the hearts, I boiled them for about 30 minutes so they’re nice and soft. (I like to drink the left-over water – it’s sweet!)

To introduce egg whites, we made squash pancakes:
Blend 4 eggs and 1/2 c butternut squash in the Vita-mix (or blender). Cook at a low heat in coconut oil or animal fat. Be careful not to brown too much (for GAPS). Optional – cut with cookie cutters.

February 13, 2013

Mashed Faux-tatoes {GAPS}

Posted in GAPS friendly, side tagged , , at 9:27 pm by Jordan

Potatoes, being so starchy, are not allowed in any form at any stage of the GAPS diet. This is quite the disappointment for certain members of our family. However, there are alternatives that actually appease them. One of these is mashed faux-tatoes – a dish that we enjoyed well before the GAPS diet, in fact. Mixed with real potatoes, no one even guesses the secret ingredient (that offers extra nutrients). Even without real potatoes, the faux variety is pretty convincing.

boiled cauliflower

The recipe is simple:
Boil a head of cauliflower without the stalks in stock.*
Put in food processor. (save stock for a soup base)
Blend to desired consistency.

*If not on the GAPS diet, you can steam it, which makes the finished product thicker. Then again, boiling in stock gives it a wonderful flavor…

faux-tatoes with green beans and boiled burger

The “butter” on top of the “potatoes” is actually ghee straight out of the fridge!

A future post will feature that burger in the background. Yes! A GAPS-legal burger!

February 9, 2013

A Special Sabbath Meal {GAPS}

Posted in GAPS friendly, main dish, sauces, side tagged , , , , , , at 9:31 pm by Jordan

Sabbath meal

Tonight we had a very special meal. The excitement?

eating with forks

Eating with forks!

spaghetti squash, meat sauce, broccoli, and green beans

The meal was comprised of spaghetti squash and tomato meat sauce cooked in crockpots all day, boiled broccoli, and green beans. Everyone was quite pleased with the meal.

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