Gluten-Free

Cod with Olives

This was SO so good, even though I adapted the recipe (to eliminate the flour used in the original recipe, for dredging the fish, and then to eliminate the dredging/frying step entirely). I think the breading could be improved, actually (the spectacular part of this recipe is the sauce, which tastes great over plain old unseasoned, non-breaded cod filets); my friend had an idea to use partially-ground sesame seeds mixed with coconut flakes, which might be less-dense than the macadamias I used.

A Big Pot of Simple Chicken Stew

Lately I've been trying to make a large pot of stew once per week that can be stored in four half-gallon jars; we heat one jar's worth and divide among four people each morning for breakfast. This stew was better than most I've been making, and is dead easy (at least considering how much you get). I adapted the recipe from "Cooking Provence," by Antoine Bouterin

Tony's Fantastic Beef Stew

This recipe is actually adapted from the cookbook "Cooking Provence," by Antoine Bouterin, but Tony is the one who told us about it. And it's SO good! Worth the little extra work and the slightly longer ingredients list. For the final cooking, you can simmer on the stove, dump everything into the crockpot and forget about it, or transfer to an ovenproof pot and bake in the oven at 325f for about two hours, covered. All the vegetables can be cut into bite-size pieces, for a very appealing and easy-to-eat dinner (or breakfast!).

Coconut Butter Cake

With MANY thanks to Patty for providing the basis for this recipe! http://www.lovingourguts.com/coconut-butter-cake-with-coconut-frosting-…

This is very versatile, almost like a pound cake (and it does not taste coconutty at all) and you could probably omit the baking soda to make it truly GAPS-legal (but would need to whip the egg whites, I think). To make fantastic berry muffins, add 1 tsp. lemon zest and 1 c. blueberries to the final batter, and bake in muffin tins for slightly less time.

Banana Nut Muffins

I recently adapted this recipe from one I found online. I know that baking soda is not GAPS legal, but I wish it was--the recipe is slightly lighter with it. (Maybe the same effect could be achieved by whipping the egg whites?) Either way, though, the flavor is pretty amazingly decadent after spending two years eating no fruit!!

One recipe makes twelve muffins, or one round springform 10" pan cake.

Herb Broth

I recently adapted this recipe to make an unusual and very nutritious and gelatinous broth for our family. The original recipe pointed out that broth is really very similar to tea--so why not add some herbs to up the ante??

several gallons of filtered water
1 or 2 chicken carcasses
1/4 cup cider vinegar

Bring this to a boil, and them simmer gently for about twelve hours. Then add:

Jake's Koftas

This is actually a recipe that my brother found by googling, but my boys refer to them as "Uncle Jake's Koftas" and they are really, really delicious--maybe better than the other recipe I have. They are delicious little spiced meatballs that are fantastic when dipped in a simple yogurt sauce. In our house, this recipe serves two.

2 T. chopped fresh cilantro
2 T. minced onion
2 T. yogurt
1 tsp. cumin
1 tsp. coriender
1 tsp. turmeric
2 tsp. minced garlic
1/2 tsp. salt
1/4 tsp. pepper
1 lb. ground lamb

Really Tasty Spring Vegetable Soup

In Cook's Illustrated November/December 2011 issue, they printed a recipe for "Farmhouse Vegetable Soup." I'm sure their version, thickened with barley and potatoes, would be spectacular. This version, GAPS-legal, is still spectacular, though it requires the lemon-thyme butter to add unctious texture just before serving (you can substitute plain butter; just don't leave the fat out entirely!).

Serves 6-8

An unusual and delicious Dosa Recipe

We hadn't eaten beans since we started GAPS a year and a half ago, and this was my first experiment. It started as a recipe for "Tarhana," which is a Turkish soup made from a fermented dough. I used red lentils for the dough, and fermented it until it was quite sour. Then, with a little water added to thin it, I poured it into a hot cast-iron pan with LOTS of fat. The resulting "dosas" were incredibly tasty...a bit of a cross-cultural fusion!

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