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
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
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
Oxtail Stew Plated
I know an hour seems like a perfectly reasonable amount of time to get dinner on the table – after all, I’ve been cranking out 5-20 minute meals for as long as I remember.
But when the only meat you’ve got thawed is oxtail and you don’t do grains or legumes, you’re in trouble! Unless, that is, you have a pressure cooker!
Update: I should have said this at first, but Dr. Natasha does NOT recommend the use of pressure cookers on GAPS. I’m not entirely convinced of her logic on this one, but that is the … Continue reading Cuban-Inspired Oxtail Pressure Cooker Stew
I’ve been playing with Indian flavors lately. Not because I have any experience with authentic Indian cuisine, but because I’m hungry for a new twist on our GAPS legal favorites and know how to use Google. These short ribs from Food and Wine magazine made me very happy!
Their recipe isn’t GAPS legal, but it’s really close. If you know the basics of gluten-free and GAPS legal cooking, that’s no big deal. Instead of canola oil, I used tallow, and instead of chicken stock, I stayed with beef. I also played a little with the recipe and serving suggestions … Continue reading Indian Style Short Ribs
Growing up, my favorite food was lasagna. I think I actually ate something involving tomato sauce, pasta, and cheese nearly every day of my childhood. When we started GAPS we cut out all dairy, nightshades, and grains so that really put a damper on my favorite food!
Over time we found we could handle cultured dairy, and eventually we were able to introduce some aged cheese. (Mozzarella and ricotta are still out on full GAPS). We also introduced tomatoes and peppers successfully! We’ve done lasagna with thin slices of zucchini but the texture really doesn’t work for me. … Continue reading Zucchini Parmesan
Take some meat and smother it in a sweet sauce and Jupiter will proclaim it the best food he has ever tasted. It was with that in mind that Kelsy decided to make Sloppy Joes a couple weeks ago. Lo and behold, it was a huge success. After that I couldn’t get a moment’s peace. Several times a day, at least, I got requests for Sloppy Joes. Finally, I gave it a try, to the family’s delight!
Sloppy Joes with Roasted Cauliflower and Wilted Beet Greens
It turns out they are a great way to use up scorched tomato … Continue reading Sloppy Joes, Hold the Bun
BBQ Short Ribs with Cauliflower & Greens from the Garden
These ribs are extra easy because I make them in the slow cooker. Some people might think this is sacrilege – ribs ought to be smoked and then sauced. But I don’t have a smoker. And I’m kind of lazy. So. Slow cooker it is. If you don’t have a slow cooker, you can also make them in a Dutch oven in the oven or on the stove top.
If you can, make these a day ahead and let it all sit in the fridge overnight to let the flavors … Continue reading Slow Cooker Barbecue Short Ribs
I used the last of my beef perpetual stock for this amazing soup!
In order to duplicate this soup you will need some really good stock! Since Kelsy and I have been so busy the past couple weeks, our regular kitchen routines have really slipped. Thanks to our neglect, we ended up with two crock pots of extremely reduced stock – one beef, the other chicken. I can’t really say how long they were going, but it was at least a week.
So this morning, I decided to finally use up the end of the beef broth. I didn’t measure … Continue reading Intense Beef & Winter Veggie Soup
Lamb chops with kale
When I think spring, I think lamb!
Marinating lamb is lovely, but sometimes you just want to eat NOW! The prep for this is under 5 minutes, and cook time is less than 10 – it doesn’t get any quicker or easier than this. If you pick a fast (or make-ahead) side dish, you can have dinner on the table in less than 20 minutes, start to finish.
I like this method for another reason, too… I can make mine extra spicy and let the rest of the family have theirs without the heat! Here’s … Continue reading Quick Lamb Chops