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
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
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
One of the best things about doing the GAPS Intro diet rather than just starting with all the allowed foods is that you get to figure out small details about what you can comfortably eat, and you can track your healing progress by reintroducing foods that used to be problems. When we first reintroduced lentils they gave me major discomfort. But now, I can eat small portions of sprouted lentils without any trouble at all! Lentils that have just been soaked are definitely a no-go for me, so I was happy to discover that I could have them … Continue reading Sprouted Lentil Soup
Fish Soup with Cumin
Lately I’ve been getting pretty frustrated with trying to feed my kids. They’ve been avoiding their broth! When we first went on GAPS over a year ago they agreed to eat the soup and did grow to like it. But now that they are on the Full GAPS diet and doing fine, it’s easy for us to let the stock slide. The less they eat of it, the less they want. I can always get them to eat it by including tomatoes, but with Jupiter’s joint issues I don’t like to feed him nightshades all the … Continue reading Fish Soup Our Kids Love
An easy GAPS breakfast
Lately, my body has really been telling me to stick to early GAPS intro.
This morning I felt for eggs, but the idea of fried eggs didn’t seem appealing. I ate a lot of meat yesterday and didn’t feel like having it in soup, but I knew stock wouldn’t be substantial enough to fill me up. We finally pulled up the rest of our bolting kale yesterday, so there was some of that in the fridge. We also had an avocado that was almost too ripe. Spending much time cooking was out of the question.
… Continue reading Poached Eggs & Kale in Stock
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
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
GAPS Legal Manhattan Clam Chowder
One of Kelsy’s coworkers gave her some beautiful clams the other day. They were fresh from the ocean sands, but already shucked and cleaned for me! (For some reason I forgot to take a picture of them. Sorry about that!) While our family has gone mussel hunting before, I haven’t had clams this fresh since I was a child. These were a real treat and I didn’t want to mess them up!
But a creamy chowder full of potatoes is not a GAPS friendly dish! Since we’ve introduced tomatoes with no problem and had some … Continue reading Manhattan Clam Chowder for GAPS
Garlicky Chicken Soup with Avocado
Here’s another easy way to do an easy chicken soup, with a completely different flavor and feel from the ginger chicken soup I posted the other day.
Ingredients: chicken stock chicken reserved from making stock, or leftover from a roasted chicken mushrooms cauliflower garlic schmaltz (chicken fat) or ghee salt avocado (optional) Directions: Wash and slice your mushrooms. Wash and cut your cauliflower into spoon sized florets. Peel and chop garlic finely or press it. Put schmaltz or ghee in the pot and turn up the heat to medium. Add the mushrooms, garlic, and salt. … Continue reading Garlicky Chicken Soup