Joy with some home-canned goodness
The fun in the GAPS Diet Stage 5 is fruit and raw veggies! This is where I run into trouble… because once I start with sugar I pretty much don’t want to stop. Moderation can be easier said than done. A trick that helps is to make sure you are not very hungry when you start eating fruit, and to balance out sweets with fat or protein.
Here are the foods you get on Stage 5:
All the foods from the previous stages Cooked apple Raw vegetables Juiced apple, pineapple, and mango (avoid citrus)
And … Continue reading It’s so Easy – GAPS Intro Stage 5
 I’ve got a sardine lover in the family… but the other kid is majorly squicked by them. I won’t pretend she loved this, but it wasn’t reviled.
Sardine Salad Dressing
Ingredients
Spinach Salad with Sardine Dressing
2 cans of sardines 1/4 cup dried tomatoes 1/4 cup olive oil 2 Tbsp lemon juice (or to taste) 2 tsp chopped fresh oregano 1 tsp chopped fresh thyme salt pepper
Directions
Put your herbs, oil, and dried tomatoes in a bowl and allow it to soak until the tomatoes are softened. Put sardines (including about half of the water they are canned in) … Continue reading Sardine Salad Dressing
Taco Salad
Taco salad is a nice quick meal that our kids love. Each person can have it their own way, so there are no complaints. If you’ve been on the GAPS intro, it’s got a novel combination of flavors and textures.
This is also what I make when I forget to pull the ground beef out of the freezer to defrost soon enough! The kids wish I would make it every day, though. It’s super easy.
Taco Salad
Ingredients
Lettuce
2 lbs Ground beef (20% fat is good) 1 small onion Real salt Chili powder or seasoning of … Continue reading Taco Salad
Apple Glazed Pork Chop with Rutabaga Mash and Spicy Kale
The other night we had pork chops for the first time in ages. In fact, it had been so long since I’ve made them that I couldn’t remember how. So I did a bit of recipe sleuthing on-line to get the basic idea (brown in pan then cover and bake to a temp of 145 F). I settled on a recipe for “Foodie Fun Apple Pork.” Of course I had to GAPSify it a bit, though. I served them up with rutabaga smash & spicy kale. The results were amazing! … Continue reading Pork Chops in Apple Glaze
Baked salmon cakes with sauerkraut and horseradish sauce
Kelsy told me she was in the mood for salmon cakes, and a few days later she brought home some canned wild-caught salmon. I know a hint when I see one!
I needed to make something on the stovetop since our oven is broken, so it was a good night for something like this. I found a recipe from Everyday Paleo, and another from Real Food Freaks, but as usual didn’t have everything on hand, so I had to improvise a bit.
Salmon Cakes: In the Pan
Ingredients Makes about 20 … Continue reading Salmon Cakes Two Ways
Almond Crusted Salmon with mushrooms and spinach
Oh, boy, are you in for a treat!!! This salmon turned out amazing, despite the fact that I forgot my bake element is broken when I planned to make it, so instead of properly baking it, I had to babysit the broiler!
When making any salmon dish, remember to choose wild caught salmon only! You do not want farmed salmon for a number of very good health & environmental reasons!
Almond Crusted Salmon
Ingredients
Salmon fillets covered in ranch
sockeye salmon, filleted (or any fillet of salmon) 2/3 cup crispy almonds homemade ranch … Continue reading Almond Crusted Salmon
Probiotic Carrot & Beet Salad
This quick salad packs a sour crunch. It’s a bright and exciting side dish.
Ingredients 2 parts carrots 1 part lactofermented beets You may substitute pickled beets, but then it won’t be probiotic 1 part fresh dill extra virgin olive oil to taste lactofermented beet juice to taste
Directions: Slice carrots lengthwise into 1/4 to 1/2 inch pieces. Slice them again crossways into 1/4 inch pieces. Slice lactofermented beets into pieces about the same size as the carrots. Chop up the fresh dill. Combine all ingredients, drizzle with extra virgin olive oil and lactofermented beet … Continue reading Probiotic Carrot & Beet Salad
 This wintry salad has a delightfully surprising tart note.
Here’s a winter time take on a fall classic. I started with this Chicken Waldorf Salad Recipe and tweaked it to fit what I had in the house. Had I had any salad greens or lettuce, I would have served it as a green salad. But I didn’t, so it got served neat.
Wintry Waldorf Chicken Salad serves 4 Salad: 1 medium apple (sweet or tart), unpeeled, chopped 2 cups cooked chicken, diced (I used leftover roast chicken) 1 large carrot, chopped 1 stalk celery, chopped 1 green onion, … Continue reading Transforming Leftovers – Wintry Waldorf Chicken Salad
Make Ahead Meatloaf Plated
Ah, meatloaf. Classic American fare. And rightfully so! It can be served hot or cold, meaning it’s great for packed lunches. It’s filling and full of real nutrition! I call it Make Ahead Meatloaf because this recipe makes A LOT of meatloaf. Like, two loaves’ worth. I make so much because it’s nice to have on hand for easy lunching and snacking (and sometimes breakfasting!). If you only want one loaf, cut the recipe in half.
Sometimes, I make meat muffins instead of meatloaf just to mix things up a little. I’m wild like that. … Continue reading Make Ahead Meatloaf
Egg Salad
With all those chickens, we have lots and lots of eggs this time of year. One of my favorite ways to enjoy them is in a quick egg salad. This version celebrates Spring with an added kick from garden-fresh radishes.
The deal with fresh eggs, is that if you want them boiled, you have to think ahead. If you boil a very fresh egg, you won’t be able to peel it without losing half the white along with the shell. Our trick is to let them sit on the counter a few days before boiling them. In order … Continue reading Zesty Spring Egg Salad
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Contact Me joy@theliberatedkitchenpdx.com
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