It's So Easy - GAPS Intro Stage 1

Gut and Psychology Syndrome by Dr. Natasha Campbell-McBride

Joy with some home-canned goodness

The first time we did the GAPS diet intro, it was a big learning curve. We’d never fermented vegetables or dairy and we weren’t in the habit of making stock. Most importantly, I had a bad attitude. Frankly, I had texture issues with soft foods and was very resistant to the idea of eating a low fiber diet with my history of constipation. I was also afraid I couldn’t get full on just soup.

This time around, we’re all set up for GAPS, and it’s super easy! I know all my past objections are … Continue reading It’s So Easy – GAPS Intro Stage 1

Chicken Broth & Stock

Making Stock

Stock and broth are ridiculously easy to make yourself. Stock and broth are healing foods, full of health benefits for the gut, your joints, and your whole body. They also form the foundation for soups, and add flavor to just about any savory dish.

You can make your stock in a stainless steel stock pot or a slow cooker. We choose based on what meals are coming up. I prefer to make it in the stock pot, because our big one holds 16 quarts, while our biggest crock pot holds a little under 8 quarts. If you are concerned about … Continue reading Chicken Broth & Stock

Transforming Leftovers: Beef Pot Pie Filling

Leftover Beef Pot Pie with Cranberry Sauce

I may not be able to follow a recipe to save my life, but transforming leftovers into something totally new is a special talent of mine. When the family saw what I was about to turn into lunch I heard groans and moans.

Leftover Beef Pot Pie with Cranberry Sauce

about a third of a cooked steak with about 1/4 cup caramelized onions and a few slices of mushrooms soup bones that were turning to powder and the meat and soft tissues that had come off them while making the stock – amounting to about a cup of meat. … Continue reading Transforming Leftovers: Beef Pot Pie Filling

Starch-Free Onion Gravy

Gravy on Faux-tatoes

Sure, you can just pour the turkey drippings onto your faux-tatoes, but it’s just not the same as real, thick gravy. Gluten-free folks can use corn starch or arrowroot powder to thicken theirs without flour, but on GAPS we thought we were out of luck when it came to gravy.

Gravy on Faux-tatoes

Fortunately, Kelsy stumbled on a secret when making stew last year: If you puree onions into your broth, it makes a tasty gravy that even onion-haters like our kids can’t resist!

This is so simple, it’s a wonder no one ever told us about it before!

Ingredients … Continue reading Starch-Free Onion Gravy

Carrot Ginger Soup

Carrot soup, served thick and cold

Carrot soup, served thick and cold

This simple soup is a good one for GAPS kids who hate broth, fat, or the soft tissues and meat textures. The consistent texture and sweet, slightly spicy flavors mask all that healthy Intro Stage 1 stuff!

This soup also makes an easy side dish, and it can be served either hot or cold, making it a good choice for summer soup!

Carrot Ginger Soup Ingredients

Carrot soup, served thin and hot

1 quart homemade chicken stock 3 large carrots, chopped in 1/4 in slices 1-2 Tbsp fresh ginger, finely minced, or in … Continue reading Carrot Ginger Soup

Fermented Dragon Tongue Beans

This Fido full of beans is ready for a dark cupboard! The purple will fade and the liquid will turn pink!

This Fido full of beans is ready for a dark cupboard! The purple will fade and the liquid will turn pink!

Just about any vegetable can be lactofermented! This nothing to do with milk, although some people do like to kickstart their vegetable ferments with whey (here’s why we don’t). Instead, it’s all about the lactobacillus bacteria, which convert the sugars into lactic acid. The salt used in the brine makes an environment that’s inhospitable to other bacteria, the vessel you use keeps air and contaminants out, and the acid created by the lactobacillus preserves the food, creating pickles!

Fermented … Continue reading Fermented Dragon Tongue Beans

Roasted Garlic

Sweet, soft roasted garlic

Sweet, soft roasted garlic

Have you roasted garlic? It’s really easy, and the long, slow cooking mellows the flavor.

This year we grew a whole lot of garlic, some of it elephant garlic. But the elephant garlic was really strong, with a bitter note. The cloves were also so big that I ended up not wanting to use each clove all at once. Then I’d be left with an unpeeled, half-used clove. So I decided to roast it!

Prepping the Garlic

I’ve had fun using the roasted garlic in other recipes, blending them into soups, mixing them in with ground … Continue reading Roasted Garlic

Tropical Traditions Gold Label Virgin Coconut Oil Review

32 oz Tropical Traditions Gold Label Virgin Coconut Oil

I’d heard Tropical Traditions Gold Label Virgin Organic Coconut Oil is special stuff from a few friends and wanted to check it out for myself, but found the price prohibitive. Lucky me, I’m a blogger and can review it on our blog! As an added bonus, we’ve got a quart of it to give away at the end of this blog post so you can try it out, too!

This is expensive stuff and I didn’t know if it was worth it. I can get organic coconut oil for 1/3 the price of Gold Label. What makes it so … Continue reading Tropical Traditions Gold Label Virgin Coconut Oil Review & Giveaway!

Your First Pot of Stock

Oops, I drank too much of my stock before taking the picture!

Stock is easy. So easy, in fact, that I feel kind of silly writing posts about it. I’m going to anyway, though, because when I first started making stock I was scared to get it wrong. I wish someone would have told me that if you’ve got bones and water, it’ll turn out just fine! Everyone should know how to make stock. It is the foundation of a real food diet!

Oops, I drank too much of my stock before taking the picture!

Making stock is also a great way to ease into a healthier diet. Our family made a … Continue reading Your First Pot of Stock

Rutabaga Smash

Rutabaga Mash with a chicken medley

Rutabaga Mash with a chicken medley

Rutabagas are a fun addition to your GAPS plate.* They are sweeter than turnips, turn bright yellow when you cook them, but aren’t as starchy as non-GAPS foods like potatoes.

Rutabaga Smash makes a great side dish for pork, beef, or chicken, and go equally well with yogurt as a snack! Here’s how we mash them up:

Rutabaga Smash Ingredients

4 Rutabagas 1/2 to 1 Pint homemade stock (I used chicken) Salt

Directions

Peel your rutabagas so that the outer skin and white later beneath it are completely removed. The white part can be … Continue reading Rutabaga Smash

Chicken Ginger Soup

Chicken Ginger Soup

Chicken Ginger Soup

Most people who go on GAPS do so because they felt pretty bad in the first place! You don’t want to have to do elaborate cooking every day. If you can stock up on the basics, you’ll be in for a lot of easy meals. Here’s another simple soup I’ve been enjoying while I heal. I got a bit overzealous with my veggies this time but I promise the stock is in there!

ps – you don’t have to be on a special diet to enjoy soup!

Chicken Ginger Soup

Ingredients

Chicken stock Chopped carrots Broccoli (or … Continue reading Chicken Ginger Soup

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