Working on some food prep for Thanksgiving, and I figured that while I was waiting for my pecan pie to bake, I’d get this posted. I made this one other time on the stove, and today I have it all in the crock pot for tonight. Filled to capacity. 🙂 We have church tonight for Thanksgiving – it will be nice to have it ready when we get home. 🙂
Beef Stew (GAPS, Paleo, Gluten Free):
3 lb beef stew meat
1 quart beef broth
1 rutabaga, peeled and diced
4-6 small turnips, peeled and diced
1 – 16 oz bag of baby carrots
3 c. cleaned and halved brussels sprouts
2 onions, diced
1/2 c. chopped fresh parsley
8-10 mushrooms, sliced
2 c. stewed tomatoes or fresh diced
1/2 c. red wine
2-3 bay leaves
sea salt to taste
Thyme or Herbs de Province – 2-3 T. (more or less depending on your own preference)
Add all your ingredients except the wine to your pot or crock pot. Cook for several hours in crock pot. On the stove top, I cooked approximately 45 min to an hour. I added the wine at the end and heated a few more minutes. Don’t forget to take out your bay leaves before serving. You could also add a few cloves of chopped garlic at the end, I might just try that this time.
(The ingredients as listed were used in my big stock pot last time – which is when the picture was taken. I tweaked things a bit to stuff it all in my crock pot today. Do whatever you need to do, it will be good no matter what.)
Hope you all have a blessed Thanksgiving!
I made these the other night and they were very popular. We haven’t had goat cheese in a year and a half, since we’ve been on GAPS, so it was a very exciting night. 🙂 So far so good on the goat cheese…
Ants on a Log…the Revision!
Clean, dry and trim however much celery you want…
Fill the insides of the celery with either goat cheese or peanut butter (Goat cheese is not GAPS legal, just sayin’. You can always opt to make your own cream cheese, but plan ahead. I am going to try sunflower seed butter next time. Maranatha makes a good kind, with no sugar.)
Sprinkle with raisins, sunflower seeds and unsweetened coconut.
We had this last night and liked it so well that I’m making it again tonight…
Honeyed Baked Apples (GAPS, GF)
These were super easy and awesome. I’m not even going to go into measurements or anything precise like that 🙂 so here it is:
Peel and core as many apples as you want. I melted a little coconut oil in a 8×8 Pyrex baking dish. Place apples in baking dish. Put 1 T. raw honey in the hollowed out part. I put 1-2 T. ghee (you could use butter or coconut oil) over each apple, dusted them liberally with cinnamon and put them in the oven. Bake at 350 degrees for about an hour. Midpoint, I spooned the liquid over them so they didn’t dry out. I also decided I hadn’t been quite liberal enough with the cinnamon, so I added more. 🙂
Cool a little bit…and enjoy! We topped ours with chopped walnuts, which are optional if you are dealing with nut allergies.
This post was shared at Real Food Foragers’ Fat Tuesdays; Intentionally Domestic’s Traditional Tuesdays; Kelly the Kitchen Kop’s Real Food Wednesdays;