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
 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
 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
 Last year, after erroneously coming to the conclusion that chestnuts are GAPS legal, I invented a pretty amazing grain-free stuffing. This year I decided to skip the starch and see what I could do in the same vein.
Rosemary Sage Pork Apple Dressing
I decided to start with this recipe for Rosemary & Sage Bread from Brittany Angel’s Real Sustenance. I was skeptical about the flax meal being GAPS legal, but a bit of research turned up a yes from the official GAPS FAQ, for people who can tolerate fiber.
The recipe also called for double acting baking powder, and … Continue reading Rosemary Sage Pork Apple Dressing
Delicata Squash Ring Oven Fries
You can pop these squash rings in your mouth plain or dress them up and make them a meal by filling the hole with things like pork sausage! (picture below)
The Paleo folks are all about their sweet potato fries, but that doesn’t work for GAPS. Don’t cry! These baked squash oven fries are even better!
Even kids who “hate squash” will eat these. They are the perfect vehicle for ketchup or mustard and don’t seem too squishy. They also make a great side-dish for just about any roasted meat and are a fun … Continue reading Delicata Squash Ring Oven Fries
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
Turnips pulled from the garden
I love growing food! Turnips are so easy and they do double duty in the kitchen. You can eat the greens as you thin them out or when you pick the turnips, and of course you can roast the turnips themselves or put them in soups and stews.
Turnips are cruciferous veggies and the greens are a bit prickly. So rather than putting them in fresh salads, I cook them. You can cook them up the same way you’d cook collards or kale. This time I had a chicken liver around and some drippings … Continue reading Turnip Greens & Liver
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Contact Me joy@theliberatedkitchenpdx.com
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