GAPS/SCD

Remarkably Tasty Rosemary Scones-ish

Most coconut- and almond-flour baked goods are pretty unpleasant, dense, mealy, or otherwise unappetizing. These...were actually delicious. Sort of like a cross between a biscuit and a scone. I think it was the moistness contributed by the carrots, as well as the fat contributed by the Fat, that allowed them to avoid the being dumped into the chicken bucket.

A GAPS-Legal Frittata Formula

Once upon a time, I loved frittatas, which are impressive-looking yet really simple (and pretty foolproof) egg-based casseroles that are often full of cheese. You can make dairy-free frittatas, like this one: http://www.lifeisapalindrome.com/recipes/really-tasty-rutabaga-and-zucch... . But here is a pretty simple formula for making a tasty, cheesy version, which I don't serve very often but really like a lot. :)

--1/4 cup fat of your choice (refined coconut oil, lard, butter, etc.)
--1 medium onion, or 1 large shallot, minced

Cauliflower Crust Pizza (It Really Is Delicious

This recipe is based on Starlene's: http://gapsdietjourney.com/2012/04/recipe-review-cauliflower-pizza-crust... . It's amazingly tasty! It's a bit of work, but every so often, for a treat, we have pizza for dinner (one of these pizzas serve two generously, so I double the recipe and rotate the pans in the oven during baking.

1 good-sized cauliflower, flowerettes pulsed--using S-blade in food processor--to make rice-sized grains.
1 tsp. oregano
1 whole egg
pinch of salt
about 1 cup highly-seasoned, homemade tomato sauce (it should be thick and not too runny)

Warm Chicken Salad

This is adapted from "Cooking Provence," by Antoine Bouterin, and is super delicious and fairly simple.

For the dressing (makes a little extra):

2 tbsp. Dijon mustard (prepared, without sugar)
2 tbsp. cider vinegar
Salt and freshly ground pepper to taste
6 tbsp. extra virgin olive oil

For the chicken:

3 tbsp. or so, refined coconut oil
6-8 chicken thighs, no bones or skin for this dish
Salt and freshly ground pepper, to taste

For the rest of the salad:

1 large carrot, julienned
1 large zucchini, julienned

Crazy Good and Simple Roasted Lamb Ribs

This is my favorite way to make lamb ribs; it works with Denver ribs, short ribs, riblets, or any other. I use another sheet pan to cover the meat during cooking, but you could use aluminum foil.

3-4 lbs. of ribs, depending on how many people you're feeding (I find that each of us can devour one rack of Denver ribs)
Salt and pepper

Lay the meat on a sheet pan, fat side up, and sprinkle with salt and pepper. Cover the pan, and roast at 300f for about two hours, until everything is looking delicious and tender.

How To Keep Your Water Kefir Grains Alive

After killing several batches of water kefir grains, I finally settled on the following technique for feeding my water kefir grains. (We don't drink the liquid, but I use extra grains for culturing watery beverages like coconut water. Meanwhile, the grains stay alive in their primary medium of sugar water.)

1/4 cup water kefir grains
1/4 cup sucanat
5 raisins
1/8 tsp. baking soda
1 slice unjuiced lemon
filtered water to cover, and mostly fill a 1-quart jar, with at least an inch of headroom

How to Cook a Tough Old Bird

This is based on a recipe from The Grassfed Gourmet, which promised really tender meat, perfect for leftover cold-chicken lunches. Except that our chicken was a REALLY tough bird, so I cooked it around the clock. Probably if you have a tender one, then you should try 8 hours or so. The meat was delicious! And the vegetables and juices were good too.

2 tsp. salt
1.5 tsp. black pepper
1 tbsp. paprika
3 stalks celery, minced
1 3-5 lb. chicken
2 or 3 large rutabagas (or potatoes, if you eat them), peeled and cut into very large chunks (quartered, or maybe cut into sixths).

Chicken with Crispy Cauliflower and Kalamata Olives

I made this yesterday, slightly adapted from Elana's Pantry (oh what a beautiful blog that she maintains!) I want to make it every week now--it's easy to make ahead, feeds five or six people, and has fantastic taste.

1 bunch fresh thyme sprigs
About 4 pounds (three packages) bone-in, skin-on chicken thighs or legs (we always go with skin-on, for more fat)
1 head cauliflower, cut into large florets
1 cup Kalamata pitted olives
1 shallot, finely chopped
5 cloves garlic, thinly sliced
½ teaspoon salt
1 teaspoon black pepper
zest of 1 lemon (use a microplane zester)

After Dinner Mints

These are still a work in progress, while I try to understand the physics of chocolate and how to make it come out Perfect...but we're enjoying all the experiments (and I'll keep updating this recipe once I figure out the Perfect Version). They're truly yummy and decadent, after nearly three years of cooking without any sugar at all.

Hootenanny Pancake

I based this recipe on Patty's http://www.lovingourguts.com/hootenanny-pancakes-2/ , and everyone in this family loves it. To our now-very-sensitive taste buds, it is like a decadent dessert. ;) Which is kind of is! I have made it deliciously buttery, or nearly as deliciously dairy free--and you can make your own version quite easily, I'm sure.

2-3 apples or pears (apples should be peeled), seeded and cut into 1/4" slices
A very generous sprinkling of cinnamon (maybe a tbsp.)
1/2 c. butter or coconut oil, softened
6 eggs, at room temperature

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