Joy with some home-canned goodness
Now that you’ve been through all six stages of the GAPS Intro diet and are feeling well, it’s time to add some more variety. However, remember to introduce each new food separately and slowly to make sure you are able to handle them. If you notice symptoms, return to eating your vegetables well-cooked and eating lots of stock until things normalize again.
The first food of the day should be freshly pressed juice. Here are recommended ingredients:
Beet root (no more than 5%) Other vegetables such as carrots, celery, cabbage, lettuce, and greens such as … Continue reading The GAPS Full Diet
Hidden Veggie Paleo Chili
We’ve got another GAPS-friendly chili recipe that our kids love that uses lima beans, but I thought I’d share another because I’m not eating legumes these days. Introducing them never went well for me, and I’m trying to get back to basics.
Thankfully, tomatoes don’t seem to be a problem for any of us and the kids love them! They don’t, however, love eating fatty cuts of meat, broth, or thoroughly cooked vegetables if they can help it. Chili is the answer. Sorry I didn’t take more pictures while I prepped, I’m out of practice at … Continue reading Hidden Broth & Veggie Paleo Chili
You can blend it all together to make a sauce to put on beef or lamb, or eat it on its own!
I used to love getting gyros from Greek food carts. It was seriously one of my main pleasures in life for a while there.
My favorite part was the tzatziki sauce over that spicy beef or lamb. While I can’t have the bread any more, I can still have the flavors! I like to eat this as a salad, but you can blend it up or chop your cucumbers much smaller to use it as a sauce.
Continue reading Tzatziki-Inspired Cucumber Salad
Look at those gorgeous seeds!
Pomegranates are one of the few foods that still seem to only be available for a short time of the year here in Portland, and they’re imported from California or further away. Granted, the season we can get them has been extended from a couple weeks in December out into November through January, but I still consider them a special winter treat.
Whole Pomegranate – this one was pretty good, but one with darker skin would have been better
You want to choose dark red, large, leathery fruits that are heavy for their … Continue reading Seasonal Treat: Pomegranate
 Normally, pork cutlets are breaded and fried. While that can be accomplished on GAPS by using coconut flour, it’s tricky to pan-fry in coconut flour. If the breading touches the pan it will come off, burn, and then taint the next batch. You really need a deep fat fryer to do it successfully, and we haven’t got one.
Cilantro Lime Pork Cutlets
But I needed a meat that was quick to cook, so I decided to try the pork cutlets without the breading. Everyone liked it, so I thought I’d share it with you, too!
Note that the marinade … Continue reading Cilantro-Lime Pork Cutlets
 Crispy cracklin’s (or chicken chips, as my kids like to call them) are hard to resist if they’re done right! When you make them, you get two real food treats in the deal!
Crispy Cracklin’ Chicken Chips
I’d heard the word “schmaltzy” before – describing things like a ridiculously over the top romance movie drama, or saccharine love song. Now I know why. Schmaltz is a soft, spreadable fat with amazing flavor, which can be used in frying, baking, or spread like butter… just as seductive as a good romance!
It’s easy to get, too. Basically, you cook a … Continue reading Crispy Cracklin’ Chicken Chips
 I was just reorganizing the site and found this recipe. Kelsy wrote it up when we first did GAPS Intro Stage 4 a couple years ago. But we didn’t have a good picture and forgot all about the post!
Almond Bread for GAPS Intro Stage 4
Of course once I’d found the recipe, I had to make it and take a new picture! I only made a half-batch, so the loaf pictured is actually less than half of what this recipe makes.
In her original post, Kelsy said: “This stuff is good. A little too good. It’s exceedingly difficult … Continue reading Almond-Squash Bread for Intro
 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
 Ever since I heard that you can make pizza with a cauliflower crust, I’ve been itching to try it. Most of the recipes called for loads of mozzarella, though, and on GAPS we don’t eat fresh cheeses.
Blue Cheese Cauliflower Crust
When my friend, Starlene, of GAPS Diet Journey successfully made a cauliflower crust pizza with no cheese at all, I realized I could probably make it work for us, too!
I haven’t perfected cauliflower crust for pizza just yet. It did turn out good but I have to try it again to make sure!
Cauliflower Crust … Continue reading Cauliflower Crust
 One traditional Thanksgiving dish I have missed is green bean casserole. In fact, I’ve been craving something like this for weeks! But getting a creamy filling without fresh dairy or any starch, and a crispy topping without any grain is a real challenge!
Green Bean Casserole, Ready to Eat
Fortunately, I got inspired by one of my favorite gluten-free food authors, Laura B Russell’s Thanksgiving Green Bean Casserole. Her recipe needed some major changes to be GAPS friendly, but served as the base for this recipe. One thing I love about it is that every part of it can be … Continue reading Green Bean Casserole
 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
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Contact Me joy@theliberatedkitchenpdx.com
503-913-0923
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