Tag Archives: GAPS

Sep1

Breaded Italian Eggplant (GAPS, GF)

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I had a bunch of eggplant ready in the garden and decided I’d better pick it…    We grew the Japanese White Egg Eggplant from Baker Creek Heirloom Seed this year – they are so pretty!

Anyhow, this is going to be a rather informal recipe.  I just threw a bunch of stuff together and I liked it – so I’m going to take a guess at amounts. 🙂

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I had about 8-9 of these eggplants (they are small – if you are using the standard big purple variety you could use less.  Make however much you want. 🙂 )  I decided not to peel them although you could – and I sliced into 1/2″ slices.  Dip in beaten egg on both sides, and then dredge them through a mixture of coconut flour, Real Salt, ground pepper, basil and oregano.  A fairly close guess would be 1 c. coconut flour, 1 T. basil, 1 T. salt, 1 T. oregano, 1 tsp pepper.  I did need to make more breading at one point and followed those measurements fairly closely.  Fry in large frying pan in coconut oil.  I did need to keep adding coconut oil, and I made so many that at one point I had to change the oil because the oil was getting burnt.  They cooked up quickly – watch closely, flip when you can see that the bottom is getting nice and brown and fry on other side until brown.

I thought these would be AWESOME with a marinara sauce to dip them in – however, between canning salsa verde and ketchup today, the marinara didn’t happen.  Next time.  🙂

Aug25

Carrot Cake Custard (GAPS, GF, Dairy Free)

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I made this tonight for breakfast tomorrow…sorry for the bad picture but a) I’m not a great food photographer and b) my kids beat me to it ( you can see where my son left his mark – he called it “taste testing”). 🙂

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Carrot Cake Custard

3 cups of baby carrots

1 can full fat coconut milk

2-3 tsp cinnamon

1/4 tsp ginger

1/4 tsp nutmeg

1/4 tsp cloves

12 eggs

1/4 c. honey (or more if you like)

Boil baby carrots 25-30 minutes in water until tender.   Drain, and put carrots and all other ingredients in your food processor.  Blend well.  Grease large Pyrex 9×12 baking dish, pour in ingredients, bake 45 minutes to 1 hour at 350 degrees until mixture is firm and cooked through.

Enjoy!

Jul30

Philly Cheesesteaks…GAPS style!

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This was actually supper gone awry, but it turned out SO good.  I intended to make salisbury steaks, and to my dismay, the grocery store had NO MUSHROOMS.  Sigh.  Anyhow, I examined my booty from the farmers market today and came up with this instead:

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Philly Cheesesteaks…GAPS Style!

4 pounds of ground beef

6 onions (I cut in half and sliced from there)

4 green peppers, cut in strips

3 c. sliced fresh mushrooms (I did have some left in my fridge, and they were a bit wrinkly, but they worked)

1 T. sea salt

1/4 c. of fresh parsley (or more if you like)

2 quarts beef broth (I do mine like this)

more sea salt to taste

shredded cheddar, optional

Mix hamburger with 1 T. sea salt and the parsley.  Form into patties.  Fry in frying pan and brown on both sides; add onions, peppers and mushrooms.  I sauteed all that for a bit, then added the broth, and heated through until all the veggies were tender.  Salt as needed and top with shredded cheese.  My favorite is to shred a brick of Organic Valley raw milk sharp cheddar.  Yum!  I don’t buy shredded cheese because they are generally not GAPS legal, and they often contain other fun things like “cellulose” which = “wood pulp”.  Personally, I try to say “no thank you” to wood pulp as much as I can.

I almost always make massive batches of food, since the whole family is on the GAPS Diet (and we all eat like lumberjacks), and then this way we have enough for supper and also lunch the next day.  So you can cut this recipe in half if you don’t want that much.  This recipe made 11 large hamburgers.

I ended up topping this with mashed avocado for my husband and I because we are avocado addicts.  It was a great add on…I’d recommend it! 🙂