GAPS/SCD

For my son's sixth birthday, he had lots of requirements for a cake. I did a google search for "peach blueberry cake" (plus additional search terms "GAPS sugar-free grain-free easy"), adapted two recipes, and discovered clafouti: a delicious cross between a custard and a cake, sweetened with fruit, and best enjoyed cold. SO buttery and good! It's really a lot better served cold, preferably chilled overnight.

Makes one 9x13" pan

8 medium peaches, or 16 small ones, pits removed
1 cup blueberries (or blackberries)

Duck is so fantastic, especially when the fat renders, and the skin is crackly and incredible, and the meat is moist and super delicious. This technique tends to make that happen...

1 duck (2-5 pounds or so), and salt and pepper to taste

Preheat the oven to 450f.

Sprinkle the duck with salt and pepper, and place breast-side up in a Dutch Oven; cover tightly.

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.

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.

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.

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.

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-zucc… . 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. :)

This recipe is based on Starlene's: http://gapsdietjourney.com/2012/04/recipe-review-cauliflower-pizza-crus… . 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.

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:

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.