March 1, 2013

Shepherd’s pie {GAPS}

Posted in GAPS friendly, main dish tagged , , , , , , , , , at 9:17 pm by riahjoy

Shepherd’s pie is something that the whole family loves and has enjoyed many different ways; we’ve never done the same recipe twice!

The basic idea is to brown some ground meat in meat stock. Mix in with a vegetable (green beans, peas, zucchini, broccoli, etc.,.) in a casserole dish. Smooth some faux-tatoes on top. Add a little ghee and cook!

Below are some pictures of our past variations:

Browning the meat

Browning the meat

Mixing in the green beans

Mixing in the green beans

Faux-tatoes (processed with cilantro giving it the green color) for the top!

Faux-tatoes (processed with cilantro giving it the green color) for the top!

Yummy gee

Yummy ghee for added richness 😀

Peas and chicken

Faux-tatoes, peas, and chicken

Meat w/squash

Zucchini, yellow squash, and ground beef

Faux-tatoes top

Delicious pie right out of the oven and ready to be enjoyed!

February 28, 2013

What we got at Azure {GAPS}

Posted in GAPS friendly tagged , , , at 10:17 pm by Jordan

The cheapest way for us to get healthy and organic food is azurestandard.com. Every month a huge refrigerated semi pulls up to our house, and 40-50 families come pick up their orders from our driveway. We’ve started several drops all over Southern Arizona, and we call ourselves the Rincon Organics Buying Club.

This month’s order was a little different since we’re on GAPS–I had a hard time fitting it all in the fridge (since we also received raw milk from friends who came to pick up food). I got 12-pack cases of sauerkraut, cauliflower, and coconut water, four 64oz. tubs of Nancy’s whole milk yogurt, 25 pounds of RAW almonds (from Spain–only $5.40/lb!), 5 pound bags of split peas, lentils, dried coconut, almond and coconut flours, celtic sea salt, golden beets, frozen peas and blueberries (can’t wait til we add raw fruit in soon!), a 5 lb brick of raw cheese, 1 pound bags of ginger and garlic, and on the ground, bigger than Daniel, is a 40# bag of onions! I used up last delivery’s onions today–yes, we used 40# in one month…wow, definitely a first for me. Everything was organic except for Bubbie’s sauerkraut and it was all WAY cheaper than at the store. We get pretty much all our food from Azure except for fresh produce from nearby Sprouts grocery store or farmer’s markets and some organic items from Costco (frozen fruits and veggies,ground beef, chicken, eggs, and a few produce items like carrots for juicing).

Check Azure out and see if they deliver to your area–they’re a great family farm and business that serves us well!

The truck driver unloading to helpers lined up and waiting to deliver a box or bag to the right name and pile!

What we got

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 26, 2013

Egg Yolks {GAPS}

Posted in GAPS friendly, soup tagged at 9:26 pm by riahjoy

Egg yolks
Raw egg yolks provide wonderful nutrition and absorb quickly, almost without needing any digestion. We’re supposed to have one in each bowl of soup we eat, but our chickens are never able to keep up with the amount needed and we don’t trust any other source since we eat them raw!

It’s surprisingly appealing and makes the soup extra creamy and delicious!

 

Egg yolks

We froze the egg whites for future recipes and are now adding them to whole eggs, making our scrambled eggs extra fluffy.

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 24, 2013

4-Ingredient Zucchini Bread {GAPS}

Posted in appetizers, bread, breakfast, child-friendly, dessert, GAPS friendly tagged , , , at 8:16 pm by Jordan

4-ingredient zucchini bread

Alongside the stuffed peppers we ate yesterday, we served this zucchini bread. It has sort of a neutral-savory taste which makes it good with almond butter, honey, or yogurt (breakfast!) or with butter or sour cream (lunch or dinner).

This just might be the simplest zucchini bread recipe you’ve ever seen!

Ingredients:
6 eggs
2 cups almond flour
2 cups zucchini, shredded
1/2 teaspoon salt

Blend the ingredients together with a fork and pour it into muffin tins, a loaf pan, or (as pictured) a 9″x9″ pan. Bake 20-30 minutes at 350°.

Could it be even simpler? Yes! You can simply cut 2 cups worth of zucchini (about 2 small) into chunks and throw it into the blender or food processor with the eggs. After that’s pureed, add the flour one cup at a time, and if it doesn’t mix all the way, finish mixing with a fork.

February 23, 2013

Stuffed Peppers

Posted in child-friendly, GAPS friendly, main dish tagged , , , , , , , , , at 10:20 pm by riahjoy

(This is Mom posting because the girls are out on a date with their dad :))  Tonight we had something we’ve never had before and we LOVED it. That’s a great side benefit of this diet–we’re forced to try new things and expand our palates and cooking abilities! Jordan found a wonderful recipe then tweaked it to fit what we happened to have on hand.

stuffed peppers

The filling was
a pound of “cal blend” frozen veggies (cauliflower, broccoli, and carrots) chopped up in the food processor
2 egg whites (we add raw egg yolk to our soups so we have a lot of whites to use up!)
a 6 oz can of tomato paste
1 tsp grey celtic sea salt
1/4 c fresh cilantro
2 pounds ground beef

I was glad I had found nice big red peppers at the farmer’s market yesterday because they worked perfectly in the crock pot. After stuffing them with the mixture, we put some stock in the bottom of the pot, cooked them on high for an hour and then low for another 4. It smelled like pizza in the kitchen and everyone loved the special meal!

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 21, 2013

The best spaghetti sauce {GAPS}

Posted in GAPS friendly, sauces tagged , , , , , , , at 10:06 pm by riahjoy

spaghetti 1

Tonight we had “spaghetti”, but in our opinion there was no reason for the squash since the sauce was so good! Mom put 2 pounds of organic ground beef (raw, broken up) in a crock pot then covered it with a concoction whipped up in the Vitamix: about 2 cups gelatinous meat stock, some onion, oregano from the garden, and a couple little cans of organic tomato paste. After it had simmered on low for 4-6 hours, she pressed some garlic cloves in it and we ate about an hour later.

spaghetti 2

Enjoyed with organic avocado and sour cream with live cultures (are you noticing a pattern with how we enjoy our food?)

February 20, 2013

The perfect season for {GAPS}

Posted in soup at 9:52 pm by riahjoy

Winter really is the best time to do GAPS intro diet. Learning to enjoy soup is hard when it’s hot out. The cool weather makes it easy to want a nice warm bowl of soup (yes even three times a day!). Especially today when we experienced the rare phenomenon of snow in the desert…

Mountains

Don't worry we gave him a better jacket ;)

Don’t worry we gave him a better jacket 😉

Snow

Lettuce in our garden waiting to be juiced in the next stage!

Lettuce in our garden waiting to be juiced in the next stage!

By the time these turn to peaches we'll be able to eat them!

By the time these turn to peaches we’ll be able to eat them!

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