Gluten-Free

Delicious, No-Churn Ice Cream!

In the process of developing a delicious GAPS cheesecake, I discovered that with a few minor adjustments to the filling, one can have fantastic GAPS ice cream! Even if you don't have an ice cream maker. The texture is a little hard, but not icy, and super creamy and delicious. Add 3/4 c. good-quality organic cocoa to the honey/date mixture before blending with the cream, if you want chocolate.

1-1 1/2 c. pitted dates, OR 1/2 c. raw honey
4 tsp. unflavored gelatin
3 T. hot water
4 cups sour cream (24-hour-yogurt made with 2 pints of heavy cream)
2 Tbsp. vanilla

Eileen's Tasty Meatballs

This is a tasty way to mix meat and veggies in a form that isn't soup. :) I like to bake these, to make it super easy to prepare a lot (4 lbs of beef makes enough for two large sheet pans' worth). They're also very yummy with tomato sauce.

1 lb. ground beef
1 cup lightly sauteed/steamed cooked veggies (onion, celery, carrots, cauliflower, and/or broccoli, etc.)
1 clove of garlic, minced
1/2 tsp. dry thyme or 1 tsp. fresh
1/2 tsp. dry oregano or 1 tsp. fresh
1 tsp. salt
1/4 tsp. pepper
1 egg

Preheat oven to 425f.

Fermented Spiced Apples

I got this lovely and simple recipe from someone on the Microbial Nutrition yahoo list; it's tasty, like crunchy apple pie filling. :)

7-8 lg. tart apples, cored/peeled/sliced into 1/4"x1" pieces
1/2 cup whey
2 T. pumpkin pie spice (about 4 tsp. cinnamon, 1.5 tsp. ginger, 1/4 tsp. nutmeg and 1/4 tsp. cloves)
1 tsp. vanilla extract

1 T. salt dissolved in 2 cups hot water, then cooled; more water to cover, as needed

Toss apples and spices together until thoroughly mixed; add whey and mix again.

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.

Natto, Untraditional

Natto is traditionally an Acquired Taste--a stringy, stinky, almost moldy-looking ferment cultured with soybeans. I've heard that in Japan, it's eaten for breakfast with some raw egg yolks over rice.

Since soy is not something I'm super keen on eating much of, these days, I've tried natto-ifying various other beans, including black turtle and lentils. These produce natto that is milder than the soy version, but I'm hoping that the spores still manage to produce lots of Vit. K, etc.

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).

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