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 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.

February 8, 2013

Whatever! {GAPS}

Posted in child-friendly, GAPS friendly tagged , , at 10:45 pm by Jordan

whatever - two thumbs up!

If a picky kid gives a healthy food two thumbs up, you give it to him…

whatever - "custard" in onion

…even if it happens to be egg yolk/coconut oil custard in boiled onion!

Joshua (age 5) continues to eat, but my, he chooses strange things sometimes! This concoction was inspired by a creation of Daniel’s (age 7), which I will hopefully be able to share sometime soon – trying to get a video uploaded.

February 3, 2013

Mom’s turn to post! {GAPS}

Posted in GAPS friendly, soup tagged , , , , , , at 10:22 pm by Jordan

Stage 1

Here’s what we’re allowed to eat right now…basically boiled meat and soup, with ginger, mint, or chamomile tea between meals. So far we have just the youngest rejecting the food, and he’s vomited a few times, probably due to low blood sugar. ¬†Right now he’s chosen to just have chamomile tea with a little honey while his brother eats enough soup for the both of them! Hoping he’ll join our team soon and dig in to the good stuff that will nourish and heal him…

Cart

We get most of our food from azurestandard.com or the farmer’s markets, but I had to visit our local Sprouts grocery store because I ran out of the perishables so quickly. Everything we get is organic now (except wild caught fish and lamb bones from New Zealand, a place that’s GMO free and has millions of sheep feeding on lush green grass). I wish I’d have been brave enough to snap a picture of the check-out conveyer belt–so many veggies! There was lots of broccoli, celery for stocks (can’t eat that yet), garlic, 8 squashes, 3 cauliflowers, 12 bags of baby carrots (the organic were only .88 for some reason, and I probably should have gotten more since they’re a wonderful convenience item for snacks and soups! A good starch to keep their bodies going so we have them boiling on the stove each day, sometimes with pieces of ginger in the water.) Those are all the veggies we can have right now, plus lots of meat and stock from our extra freezer. (Onions too, but I got a 40# bag of those from Azure this week!)

Sabbath1

This highly restricted diet has become a spiritual quest as well. I’ve been studying about fasting from both a Christian and nutritional perspective and have learned so much about how fasts (and partial fasts) can help us both spiritually and physically. I thought 40 days would be a good goal for our commitment to the GAPS diet intro since that was such a significant number in the Bible (ie Jesus fasted 40 days in the wilderness before starting His ministry) so that puts us at just about a week for each phase if all goes well. We also hope to make each Sabbath dinner special with candles, flowers, special dishes, place cards with encouraging Scripture verses, etc. (Sabbath goes from sundown Saturday through daylight hours on Sunday.)

Sabbath 2

Daniel’s ground beef and onion soup was a hit as was the aromatic centerpiece made of mint from the garden. We’ve been using it often to make mint tea–yum! The carrots are there to try to tempt Joshua to eat…no such luck; just tea for him again.

Full Oven

Sundays will be leftover/crock pot days to try to minimize work–there’s 2 kinds of soup, the 3 boiled veggies we’re allowed (to eat straight or add to soup), ginger for tea in between meals, and stock going from yesterday that will be strained later. I think there was squash going in another crock pot on another counter–we consider that “dessert”, not vegetable, even though we eat it with salt. Can’t wait for Ghee on Stage 2 to put on that!

February 2, 2013

Soup’s on! {GAPS}

Posted in child-friendly, GAPS friendly, soup tagged , , at 7:04 pm by Jordan

soup's on-1

Day two on the GAPS diet, and Daniel’s still smiling about soup! It’s a good thing, because soup is just about the only thing we eat right now. Yep, breakfast, lunch, and dinner.

soup's on-2Involving children in food preparation really helps them to be willing to try new foods. Daniel (7) made our soup for dinner tonight.

soup's on-3

At times, it was a tearful experience — but only because he was peeling onions! Tears were minimized by chopping the onion chunks in the food processor rather than out in the open on a cutting board (picture below). He worked bravely through the tears, and proudly presented a wonderful meal this evening.

soup's on 4

May 14, 2011

Fennel Soup

Posted in main dish, side, soup tagged , , , , , , , at 5:06 pm by Jordan

The original recipe (my version is as follows) can be found in the book Nourishing Traditions by Sally Fallon (check your local library!)

Half of the ingredients came from my garden (marked by *)

1 fennel bulb, with most of the greens*
4 small onions, with greens*
some Red Palm oil (enough to cover the bottom of the stock pot)
2-1/2 quarts beef stock
3 cloves of garlic*
6 medium red potatoes, cut in eighths
salt and pepper to taste
fennel fronds for garnish*
coconut cream (optional)

Cut the fennel into 1-2″ pieces and slice the onion. Cook them in the palm oil on medium heat. Add stock, bring to a boil and skim if there is substantial foam (I didn’t have any). Add potatoes and garlic. Simmer covered until the potatoes are soft, about 1/2 hour.

Puree soup in Vita-Mix (or hand-held blender). Season to taste and garnish with fennel fronds. Serve with cream.