Tag Archives: Real Food

Mango Salsa (GAPS, GF)

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I’ve been watching “Fat, Sick and Nearly Dead” and “Hungry for Change” on Netflix today for motivation, and I’m trying to turn it around from my holiday binging…so here we go.  I am making this tonight for supper.  We are having it with fish, although I think it would be good with chicken or pork too.

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Mango Salsa (GAPS, GF):

Chop up:

1 red onion

1 cucumber

2 red peppers

1 garlic clove, finely chopped

3-4 mangoes (I only had three, wish I had four so I’d say 4…)

1/4 – 1/2 c. chopped cilantro

Mix all in bowl.  Juice two limes and put juice over salsa.  I thought about adding raw honey but decided against it, but it’s a thought. 🙂  This makes a decent size bowl – there are six of us eating tonight and I think it will be just enough.

Fluffy Frosting (GF, GAPS option)

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We got done baking these awesome cutout cookies from the “A Girl Worth Saving” blog, and I whipped up frosting.  We liked the frosting so well, I thought I had better share the recipe.  Super duper easy.  P.S.  I give her cookie recipe a big thumbs up.  We tried some last year where the dough fell apart…not so good.  These rocked.

Fluffy Frosting (GF, GAPS Option)

1 c. palm shortening (I used Spectrum brand)

1/2 c. raw honey

1 t. vanilla

Beat all together until mixed well and fluffy.  We added non-toxic red and green food coloring from the Natural Candy Store.  Probably not exactly GAPS legal, so you can leave it out if you wish.  They have alot of other baking decorations too.

Frost your cookies, eat them up. 🙂

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Merry Christmas everyone!

Beef Stew (GAPS, Paleo, Gluten Free)

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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):

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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!