Tag Archives: Recipes

Apr12

Grain Free Salmon Patties (GAPS/GF)

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IMG_0922[1]I made these for supper tonight with buttered broccoli…this recipe made 12 patties.  Enough for supper, and enough for lunch tomorrow too.  Being on the GAPS Diet, I like to cook in bulk…it saves me work in the long run.

Grain Free Salmon Patties (GAPS/GF)

You will need:

5 – 7.5 oz cans of salmon (I used Trader Joe’s sockeye salmon – bones and all and I’ll tell you why in a minute…)

3 eggs

1 tsp salt

1 tsp black pepper

1 red onion, quartered

3 celery stalks, cut in half

2-3 T. coconut aminos

5-6 T. coconut flour

coconut oil for frying

**I get my coconut flour and oil here…we use expeller pressed oil, no coconut flavor. 🙂

Blend all ingredients EXCEPT the coconut flour in a food processor until it is a fine paste and you no longer have big chunks of onions, etc.  The salmon that I used had the bones.  I was initially a little horrified upset and had visions of spending an hour picking them out…when I realized how brittle they were.  The bones are a great source of calcium and magnesium, so I decided to run them through the food processor and see what happens.  They were totally ground up – no crunchy bits in the patties – you’d never know they were there. 🙂  It did take a few minutes to get it all to the consistency I wanted, so don’t lose hope if it is taking awhile…I also wanted to be sure the bones were totally ground or I knew no one would eat supper!  At that point, add the coconut flour, and process further until thickened and the flour is mixed in well.

Form into patties and fry on both sides in 1/4″ coconut oil in a large frying pan until well browned.

Enjoy!

This post has been shared at Butter Believer’s Sunday School; The Prairie Homestead’s Homestead Barn Hop; Real Food Forager’s Fat Tuesdays; Cooking Traditional Foods Traditional Tuesdays; The Tasty Alternative’s Allergy Free Wednesdays; GNOWFGLINS Simple Lives Thursdays; Vegetarian Mamma’s Gluten Free Fridays; Food Renegade’s Fight Back Fridays;

Apr6

GAPS Mexi-Chocolate Custard

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I made this a few weeks ago and am finally getting around to putting it on here…  We thought it was really good…although it was not terribly sweet so consider yourself warned and you can feel free to add more honey if you want. 🙂  Anyhow…it is a good, nourishing, GAPS legal snack that you could also have for breakfast…

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GAPS Mexi-Chocolate Custard  (8-9 small ramekins, if memory serves me right…depending on how full you want to fill them)

3 c. full fat coconut milk

12 egg yolks

1/2 c. raw honey

1-2 T. vanilla (click here for a post on how to make your own)

1/4 c. cocoa powder

1-1.5 tsp cinnamon (depending on your own preferences)

I put everything in the blender to mix it together.  I had a hard time getting all the cocoa to mix in without being clumpy, so it took a little while to process smoothly.

I greased the ramekins with coconut oil, and poured in the custard.  Bake for roughly an hour at 350 degrees.  Since we have smaller kids who won’t eat as much, I had some filled less full.  For those smaller ones, I watched the baking time and I think it was closer for 45 minutes.

**Edit:  Oops, I forgot! I baked these in 9×12 Pyrex baking dishes with about 1″ of water in it so they didn’t burn.

Enjoy!

This post was shared at Butter Believer’s Sunday School; The Prairie Homestead’s Homestead Barn Hop; Real Food Forager’s Fat Tuesday; Cooking Traditional Foods Traditional Tuesdays; The Better Mom’s Mondays Link Up; Kelly the Kitchen Kop’s Real Food Wednesdays; The Tasty Alternative Allergy Free Wednesdays; GNOWFGLINS Simple Lives Thursday; Cultured Palate’s Tasty Traditions; Vegetarian Mamma’s Gluten Free Fridays;

Feb23

GAPS Chicken Nuggets (with Beets and Kale on the side) (Paleo, GF)

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GAPS Chicken Nuggets (with beets and kale on the side):

These chicken nuggets are pretty popular here.  I’m not much of a photographer but here’s a pic from supper tonight.

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5 boneless skinless chicken breasts

2 eggs, beaten with a fork

1 c. coconut flour

1 T. salt (Real Salt or sea salt)

1 tsp pepper

1/2 tsp paprika

1/2 c. lard (or more)  Here is a link to a post from the A Little Bit of Spain In Iowa blog on how to render your own lard in the crockpot.  I love her discussion of the health benefits of pastured lard!  ***Do not buy store bought lard.  It is hydrogenated…this = TRANS FATS!  Nasty!

Mix up the coconut flour, salt, pepper and paprika.  Cut the chicken breasts into bite size pieces (or however big you want).  Dip the chicken in the eggs, dredge the egg-covered chicken pieces through the coconut flour mixture and fry in lard.  I don’t really have an amount of time they cooked (sorry) – just fry til the breading is browned and the inside is no longer pink.

Serve with honey mustard sauce:  equal parts raw honey with mustard.  Mix up in a bowl.  Doesn’t get much easier than that. 🙂

A side of beets and kale…

6-8 beets (I used chioggia beets, they are so sweet!), sliced

1 bunch organic kale, chopped

4 garlic cloves (more or less, I happen to LOVE garlic), chopped

1-2 T. herbes de provence (I used Frontier brand, no preservatives or random weird add-ins.  You can of course make this without it, but it’s so good I don’t know why you’d want to :-).)

Real Salt or sea salt to taste

olive oil for sauteeing

Peel and slice the beets, cook until tender in the olive oil.  Add the chopped kale and cook for a few minutes longer until it is wilted.  Add your seasonings and garlic at the end.  Cook another minute or so.

Eat up and enjoy!!!

This post was shared at Butter Believer’s Sunday School; The Better Mom’s Mondays Link Up; The Prairie Homestead’s Homestead Barn Hop; Real Food Forager’s Fat Tuesdays; The Tasty Alternative’s Allergy Free Wednesdays; Kelly the Kitchen Kop’s Real Food Wednesdays;