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 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 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.