I made this recipe up and it was super easy and yummy! I love Pacific's Creamy Tomato soup. But since we are on GAPS it has illegal ingredients. I was aiming for that kind of tomato soup flavor. This turned out great and is now another family favorite.
1 Tbsp Coconut Oil
1 large onion diced
1 carrot diced
1 1/2 celery stalks diced
2 garlic cloves minced
1 28oz canned diced tomatoes
2- 3 cups homemade beef bone broth (or other broth)
salt to taste
pinch dried basil
In pan on medium heat put coconut oil. When melted add diced veggies and cook until onions are translucent. Add a pinch of salt. Add minced garlic. Cook for another minute. Add large pinch of dried basil. Add in diced tomatoes and broth. Bring to a simmer and let simmer for about ten minutes. Remove from heat and blend with stick blender (you can pour it in the regular blender, but just be aware that hot liquids in a blender do expand and don't let the top blow off.).
You can add sour cream or shredded raw cheese if you do dairy. My little guy had a dollop of coconut milk in his and liked it.
You can also leave out the extra broth and add more basil and use this as a pizza sauce.
These crackers http://grainfreefoodie.blogspot.com/2010/03/dairy-free-cheez-it-crackers.html
or this http://www.wellfedhomestead.com/gaps-legal-grilled-cheese-sandwiches-and-tomato-soup
would be yummy to go with it.
The coconut bread that I made with it was not a good fit. I'll try the crackers next time.
Monday, January 9, 2012
Thursday, December 29, 2011
Banana Carrot Grain Free Muffins
This recipe was created by our sweet friend Sarah. They are absolutely delicious. They make great road food too!
Banana Carrot Muffins
1 c pitted dates
3 very ripe bananas
1 tsp Apple Cider Vinegar
3 eggs
1/4 melted coconut oil
In food processor, process dates. Add melted coconut oil and process til smooth. Add eggs, bananas, & vinegar. Process until smooth.
Add dry ingredients listed below (except grated carrots) and process again.
2 cups almond flour
1 tsp salt
1 tsp cinnamon
Add 1 1/2 cups grated carrots and pulse to just combine.
Scoop out into well greased muffins cups and bake at 350 degrees for 24 minutes or less. Makes 15 regular muffins and 24 minimuffins.
Remove from pan and let cool until warm. Then cover and let cool completely. Bet you won't let them cool though before you eat them :)
Banana Carrot Muffins
1 c pitted dates
3 very ripe bananas
1 tsp Apple Cider Vinegar
3 eggs
1/4 melted coconut oil
In food processor, process dates. Add melted coconut oil and process til smooth. Add eggs, bananas, & vinegar. Process until smooth.
Add dry ingredients listed below (except grated carrots) and process again.
2 cups almond flour
1 tsp salt
1 tsp cinnamon
Add 1 1/2 cups grated carrots and pulse to just combine.
Scoop out into well greased muffins cups and bake at 350 degrees for 24 minutes or less. Makes 15 regular muffins and 24 minimuffins.
Remove from pan and let cool until warm. Then cover and let cool completely. Bet you won't let them cool though before you eat them :)
Thursday, November 24, 2011
Totally GAPS Legal Thanksgiving Meal!
I feel like I have come over a huge hurdle! I made a 100% GAPS Legal Thanksgving dinner.
Here is what we enjoyed today. (We can't wait to eat the leftovers tomorrow!)
Honey Brined Turkey Recipe
I took this recipe and this recipe (both from Alton Brown) and created my own. I have been making AB's classic Roast Turkey for years now. But because it has sugar in the brine I needed a modification. This worked great! The only thing I would do differently is brush the turkey with melted coconut oil instead of rubbing it with ghee. The ghee caused the uneven browning that you see in the picture. It was still very moist and delicious if not very pretty.
Turkey Brine
1 cup hot water (I use filtered)
1 lb real salt
1 lb honey
Combine hot water, honey and salt and stir until salt dissolves. Add 1 Tbsp whole black peppercorns and 1 1/2 tsp whole allspice berries. Pour into a 5 gallon bucket or cooler. Add in 2 quarts of vegetable broth and 1 seven lb bag of ice. Stir to combine. Place thawed turkey neck-side down in liquid until completely immersed. Let sit in cold place for 8 to 16 hours.
Aprox. three hours before serving. Remove turkey from brine. Throw away the brine and wash and pat dry the turkey. Rub the turkey with melted coconut oil and place in roasting pan. Add to the cavity 4 sprigs of rosemary, 4 sprigs of sage and 1/2 onion sliced, 1 red apple sliced and 2 cinnamon sticks. (Steam the onions, cinnamon, and red apple in one cup of filtered water until soft and then add to the cavity with sage and rosemary.)
Roast turkey uncovered on lowest rack at 500 degrees for 30 minutes. Turn down the temp after that to 350 and roast for another 1 1/2- 2 hours until thickest part of breast reads 161 degrees on a meat thermometer. (I tent my turkey breast with foil to keep it from drying out after I turn down the heat to 350. I took the foil off the last 30 minutes. Let rest covered for 15 minutes before carving. My turkey was 13 lbs and took a little under 3 hours total.
Cranberry Jelly
I followed the basic homemade jello recipe from here and made it into what I was aiming for (tastes like the canned cranberry jelly that is GAPS legal).
1 Quart "Just Cranberry" Juice
Grade B Maple Syrup
4 Tbsp Great Lakes Gelatin Powder
In a pan over medium heat mix cranberry juice and maple syrup. (I added around 3/4 cup or less.) Taste to see how sweet you want it to be. Let cool. Then remove 1 cup of juice mixture and heat until hot in a small pan. Add gelatin powder mix well with a whisk until gelatin is fully dissolved. Add the rest of the cold juice mixture and set in fridge to chill over night.
PLEASE Note: I did not know until after Thanksgiving that maple syrup is not legal on GAPS. But it would be easy to add honey to taste instead. That's what I will do next year.
Here is what we enjoyed today. (We can't wait to eat the leftovers tomorrow!)
Honey Brined Turkey (see recipe below)
Homemade Cranberry Jelly (recipe below)
Honey Brined Turkey Recipe
I took this recipe and this recipe (both from Alton Brown) and created my own. I have been making AB's classic Roast Turkey for years now. But because it has sugar in the brine I needed a modification. This worked great! The only thing I would do differently is brush the turkey with melted coconut oil instead of rubbing it with ghee. The ghee caused the uneven browning that you see in the picture. It was still very moist and delicious if not very pretty.
Turkey Brine
1 cup hot water (I use filtered)
1 lb real salt
1 lb honey
Combine hot water, honey and salt and stir until salt dissolves. Add 1 Tbsp whole black peppercorns and 1 1/2 tsp whole allspice berries. Pour into a 5 gallon bucket or cooler. Add in 2 quarts of vegetable broth and 1 seven lb bag of ice. Stir to combine. Place thawed turkey neck-side down in liquid until completely immersed. Let sit in cold place for 8 to 16 hours.
Aprox. three hours before serving. Remove turkey from brine. Throw away the brine and wash and pat dry the turkey. Rub the turkey with melted coconut oil and place in roasting pan. Add to the cavity 4 sprigs of rosemary, 4 sprigs of sage and 1/2 onion sliced, 1 red apple sliced and 2 cinnamon sticks. (Steam the onions, cinnamon, and red apple in one cup of filtered water until soft and then add to the cavity with sage and rosemary.)
Roast turkey uncovered on lowest rack at 500 degrees for 30 minutes. Turn down the temp after that to 350 and roast for another 1 1/2- 2 hours until thickest part of breast reads 161 degrees on a meat thermometer. (I tent my turkey breast with foil to keep it from drying out after I turn down the heat to 350. I took the foil off the last 30 minutes. Let rest covered for 15 minutes before carving. My turkey was 13 lbs and took a little under 3 hours total.
Cranberry Jelly
I followed the basic homemade jello recipe from here and made it into what I was aiming for (tastes like the canned cranberry jelly that is GAPS legal).
1 Quart "Just Cranberry" Juice
Grade B Maple Syrup
4 Tbsp Great Lakes Gelatin Powder
In a pan over medium heat mix cranberry juice and maple syrup. (I added around 3/4 cup or less.) Taste to see how sweet you want it to be. Let cool. Then remove 1 cup of juice mixture and heat until hot in a small pan. Add gelatin powder mix well with a whisk until gelatin is fully dissolved. Add the rest of the cold juice mixture and set in fridge to chill over night.
PLEASE Note: I did not know until after Thanksgiving that maple syrup is not legal on GAPS. But it would be easy to add honey to taste instead. That's what I will do next year.
Thursday, November 3, 2011
The Best Way to Get Your Kids to Eat Their Veggies- Chocolate Pudding!
This is such a crazy creation and you would never think that it would taste as amazing as it does. Chocolate pudding that is made with avocados! I got the recipe here. I was totally skeptical when I started making it. But it is lick the bowl good and you would never know it had avocado in it! Great way to get avocado into those (like my boys) that won't eat it otherwise.
Saturday, October 29, 2011
Braised Cabbage
I made this from the Internal Bliss cookbook. I never even liked cooked cabbage until I made it this way. The beef bone broth makes it taste rich and meaty and the ghee and coriander are key to cutting the bitter taste and bringing out the buttery sweetness.
You can find the recipe here.
Friday, October 28, 2011
What's in the Pantry or Fridge Now?
Since we started the Gut and Psychology Syndrome Diet back in August we have changed allot of what we keep in the house. I got rid of almost all of my gluten free stuff and went grain free. So we are grain free, real food, sugar-free, and lactose free family now.
Freezer usually has:
Grassfed Beef
Grassfed Organ meats
Organic Chicken
Pastured Pork Fatback
Wild Caught Fish
Homemade Chicken Bone Broth
Homemade Beef Bone Broth
Pureed Butternut Squash
Cooked and then frozen organic veggies
Local fruit- sliced peaches, organic strawberries, organic blueberries, organic apples (sliced and apple sauce)
Coconut Flour
Chicken Bones and parts
Beef Bones
Fridge usually has:
Homemade Coconut Milk Kefir
Homemade Cow's Milk Kefir (cultured for at least 24 hours) Raw Milk would be best if you can get it.
Crispy Nuts in glass jars- almonds, pecans, sunflower seeds, & pumpkin seeds
Lacto-Fermented Mayonnaise
Fresh vegetables all organic (our favorites are: red swiss chard, winter squash, salad greens, zucchini, carrots, celery, onions, garlic, green beans, tomatoes, avocados etc.)
Eggs tons and tons (pastured would be best. We go through about 10 dozen eggs or so a week, depending on how much baking I do.)
Probiotics
Fermented Cod Liver Oil/ X Factor Butter Oil Blend
Bubbies Dill Pickles
Bubbies Sauerkraut
Raw Milk Cheddar Cheese or Monterey Jack Cheese
Raw Milk (look here to find a farmer near you)
Fridge, Freezer or Counter Top:
Coconut Flour Baked Items: muffins, bread, pancakes etc.
Culturing Kefir with grains
Pantry:
Local Honey
Coconut Flour or here
Almond Flour
Organic Cashew Butter with sunflower oil (NOT safflower oil)
Organic Peanut Butter (no salt added)
Jarred Anchovies in Olive Oil
Lard
Canned Wild Caught Albacore Tuna in water without salt
Kosher Beef Gelatin Powder
Kelp Granules
Celtic Sea Salt
Herbs and Spices with no additives especially silicon dioxide
This Coconut Oil or this one (I buy mine from Swanson Vitamins , Azure Standard or CLNF)
Organic Cold Pressed Olive Oil
Unfiltered Apple Cider Vinegar
Eden Organic Crushed Tomatoes in Amber Glass
Dried Fruits- organic figs, apple slices, & raisins
Organic Shredded Coconut
Napa Valley Organic Sunflower Oil
Homemade Ghee from Raw Milk Butter
Freezer usually has:
Grassfed Beef
Grassfed Organ meats
Organic Chicken
Pastured Pork Fatback
Wild Caught Fish
Homemade Chicken Bone Broth
Homemade Beef Bone Broth
Pureed Butternut Squash
Cooked and then frozen organic veggies
Local fruit- sliced peaches, organic strawberries, organic blueberries, organic apples (sliced and apple sauce)
Coconut Flour
Chicken Bones and parts
Beef Bones
Fridge usually has:
Homemade Coconut Milk Kefir
Homemade Cow's Milk Kefir (cultured for at least 24 hours) Raw Milk would be best if you can get it.
Crispy Nuts in glass jars- almonds, pecans, sunflower seeds, & pumpkin seeds
Lacto-Fermented Mayonnaise
Fresh vegetables all organic (our favorites are: red swiss chard, winter squash, salad greens, zucchini, carrots, celery, onions, garlic, green beans, tomatoes, avocados etc.)
Eggs tons and tons (pastured would be best. We go through about 10 dozen eggs or so a week, depending on how much baking I do.)
Probiotics
Fermented Cod Liver Oil/ X Factor Butter Oil Blend
Bubbies Dill Pickles
Bubbies Sauerkraut
Raw Milk Cheddar Cheese or Monterey Jack Cheese
Raw Milk (look here to find a farmer near you)
Fridge, Freezer or Counter Top:
Coconut Flour Baked Items: muffins, bread, pancakes etc.
Culturing Kefir with grains
Pantry:
Local Honey
Coconut Flour or here
Almond Flour
Organic Cashew Butter with sunflower oil (NOT safflower oil)
Organic Peanut Butter (no salt added)
Jarred Anchovies in Olive Oil
Lard
Canned Wild Caught Albacore Tuna in water without salt
Kosher Beef Gelatin Powder
Kelp Granules
Celtic Sea Salt
Herbs and Spices with no additives especially silicon dioxide
This Coconut Oil or this one (I buy mine from Swanson Vitamins , Azure Standard or CLNF)
Organic Cold Pressed Olive Oil
Unfiltered Apple Cider Vinegar
Eden Organic Crushed Tomatoes in Amber Glass
Dried Fruits- organic figs, apple slices, & raisins
Organic Shredded Coconut
Napa Valley Organic Sunflower Oil
Homemade Ghee from Raw Milk Butter
Tuesday, October 4, 2011
Beef Heart Chili
"Beef Heart Chili" not the type of name that makes you start salivating, right? But it is actually the best chili I have ever made! (No, I am not kidding!) My husband and I were floored after we made this at how good it is. Now granted, not everyone finds handling beef heart that easy (my husband cut and cleaned this one for me). But if you can get past that part, you will be amazed at the dish you eat! You could feed this to someone and they would never know that it wasn't made of ground beef. Go ahead, try it. You'll be glad you did!
Ingredients:
1/2 beef heart ( rinsed, cleaned, trimmed and cut into cubes) Be sure to remove all visible fat, silver skin and arteries, capillaries etc.
1/4 lb salt pork (very cold)
2 green peppers diced
1 large onion diced
4 cloves garlic minced
1 Carrot finely grated
1 cup beef bone broth
1 tsp salt
24 oz canned crushed tomatoes
1 Tbsp Cumin
2 Tbsp Chili Powder
Instructions:
1/2 beef heart ( rinsed, cleaned, trimmed and cut into cubes) Be sure to remove all visible fat, silver skin and arteries, capillaries etc.
1/4 lb bacon or salt pork or fat back (very cold)
Grind heart and pork fat in food processor until ground beef texture. (careful not to over process! Use the pulse feature for about 20 pulses or less. You don't want meat paste.)
To a large pan add the ground heart & pork fat mixture and the following
2 green peppers diced
1 large onion diced
4 cloves garlic minced
1 carrot finely grated
1 cup beef bone broth
1 tsp salt
Turn stove on to medium heat and cook until meat is browned and veggies are soft.
Then add:
24 oz canned crushed tomatoes
1 Tbsp Cumin
2 Tbsp Chili Powder
Cover and let simmer for about 15 minutes.
Taste and adjust seasoning if needed.
This is a part Fat Tuesday and Real Food Wednesday
Ingredients:
1/2 beef heart ( rinsed, cleaned, trimmed and cut into cubes) Be sure to remove all visible fat, silver skin and arteries, capillaries etc.
1/4 lb salt pork (very cold)
2 green peppers diced
1 large onion diced
4 cloves garlic minced
1 Carrot finely grated
1 cup beef bone broth
1 tsp salt
24 oz canned crushed tomatoes
1 Tbsp Cumin
2 Tbsp Chili Powder
Instructions:
1/2 beef heart ( rinsed, cleaned, trimmed and cut into cubes) Be sure to remove all visible fat, silver skin and arteries, capillaries etc.
1/4 lb bacon or salt pork or fat back (very cold)
Grind heart and pork fat in food processor until ground beef texture. (careful not to over process! Use the pulse feature for about 20 pulses or less. You don't want meat paste.)
To a large pan add the ground heart & pork fat mixture and the following
2 green peppers diced
1 large onion diced
4 cloves garlic minced
1 carrot finely grated
1 cup beef bone broth
1 tsp salt
Turn stove on to medium heat and cook until meat is browned and veggies are soft.
Then add:
24 oz canned crushed tomatoes
1 Tbsp Cumin
2 Tbsp Chili Powder
Cover and let simmer for about 15 minutes.
Taste and adjust seasoning if needed.
This is a part Fat Tuesday and Real Food Wednesday
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