Tag Archives: Veggies

Nov9

Ants on a Log…the Revision! (GF, GAPS optional)

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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.

Voila!  YUM!

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Oct8

Chicken Veggie Soup (GAPS, GF, Grain Free)

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I made this for supper tonight and I got an “This soup is awesome, Mama!” from my four year old, so I thought I’d better share.

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Chicken Veggie Soup (GAPS, GF, Grain Free)

6-8 cups of diced or chopped chicken (I had two small roasting birds that I roasted, took the meat off and added)

4 quarts of chicken broth (this is how I make mine – I use chicken carcasses from dinners-gone-by, with onion/carrot/celery)

8-10 large carrots, peeled and chopped

4 c. chopped celery including the leaves (I planted celery this year…alot of it.  I highly recommend it – best celery ever!)

3-4 big leeks, sliced

4-5 c. chopped bok choy

2 c. halved brussels sprouts

4-5 chopped onions

4 chopped cloves of garlic

sea salt to taste

I roasted the chickens for an hour and a half and they were done.  You can use whatever you want – boneless skinless chicken breasts, whole birds whatever.  I just went with what I had.  When thoroughly cooked, chop meat into bite sized pieces.

In a separate large pot – I sauteed the onions in some coconut oil – but just use whatever you’ve got on hand.  Except, heaven forbid, a “vegetable oil”.  Throw that stuff out.  Here’s a great article from a blog I just discovered tonight on just why you’d want to avoid soy like the plague.  Check out the Weston A. Price Foundation website, and Dr. Kaayla Daniel’s website for even more good info on soy.

Ok, I digress.  I just dislike soy so much I had to throw that in.  Sorry.  It won’t happen again, at least in this post.

Anyhow.  I added the broth and the rest of the veggies to the pot – except the bok choy and garlic.  Cook for about 20-25 minutes, add the bok choy and then cook another 5-10 minutes.  Add the meat at the very end so it doesn’t get tough and take your soup off the burner.  I also added my garlic at the end, so we could get the great benefits of raw garlic.  Add sea salt at the end, season to taste.

This makes a lot of soup…if you don’t want so much just half the recipe.  With all five of us on the GAPS Diet, we eat alot anyhow, and we will take the rest for lunch tomorrow.  There may be a little bit left for the weekend even…  🙂

Enjoy!

 

 

 

 

 

Oct3

Grain Free Uber-Veggie Meatloaf (GAPS, Paleo, GF, egg free option)

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I have this in the oven right now.  I’ve thought about putting this on here for quite awhile and just never got around to it, so here goes. 🙂

Grain free Uber-Veggie Meatloaf (GAPS, Paleo, GF)

4 pounds of ground beef

4 eggs

sea salt (I admit I’m not too good about measuring.  I just shook a bunch in – I’d guess 1 T.  Anyhow you can always salt it more later if it needs it so that’s what I’d stick with for now.)

A whole bunch of veggies.  Don’t be shy.  I used 3 scallop squash, 1 onion, 3 celery stalks with greens, 4-5 cloves of garlic, 2+ fistfuls of greens (tatsoi, dandelion and turnip greens from my fall greens garden), 3 carrots of different colors (red, yellow, orange), 2 yellow peppers).  You really can do whatever you want with this – every time I make this I end up with different variations.  I have even added eggplant, tomatoes, and herbs like fresh parsley.  Be creative. 🙂   However, today, my food processor was full and I didn’t care to spend more time rooting around the garden in the rain.  Anyhow, this is what ours looked like:

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Clean and chop your veggies, run through your food processor until they look like this.  I am lazy pressed for time, so therefore do not use the shred feature.  It all gets blended together anyhow. 🙂

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Mix all that beautiful garden goodness into your meat in a large bowl.  Add your eggs and salt and mix well.  Grease a large Pyrex cake pan and pat the mixture down into the pan.  Bake 60-70 minutes at 350 degrees.

This isn’t the finished baked product but this is what it looked like before it went in the oven:

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My kids love this.  It is one of the few reliable measures (except green smoothies, and my spaghetti sauce – which is coming soon in another post) that I can get greens into their diet.  I can’t even say I’m that sneaky about it – they know what’s in it – but would they sit down and eat a big plate of steamed tatsoi?  No.  Would they eat this meatloaf?  Happily.

If you have a child with egg allergies you can omit the eggs.  My daughter used to have egg allergies before she started on the GAPS Diet and now we don’t see any problems with them so we use them.  The recipe does work without them.

And if you’re a grain eater – add whatever you want as more binder. 🙂  It all works.

We are serving this tonight with these yummy celeriac hash browns from Home, Health and Happiness (one of my favorite GAPS blogs).  You can find celeriac pretty reliably at Whole Foods Market.

Enjoy!

This post was shared at Food Renegade’s Fight Back Friday,