(Full for smoothie, Stage 2/3 for eggs)
Smoothies these days consist of fruit - usually bananas, frozen strawberries, frozen blueberries, frozen raspberries, coconut oil, raw egg yolks, whey and flax seed oil. Sometimes we use a "tropical" fruit mix with pineapple, peaches, mango, and strawberries. If we have leftover freshly pressed juice I'll add that as well.
Coconut flour waffles w/peanut butter, squash pancakes
(Full for waffles, Stage 3 for squash pancakes)
I used this recipe from Wellness Mama. My alterations are listed below.
1/2 c. melted butter or coconut oil (I used coconut oil...ghee would work too)
1/2 c. coconut flour
1 tbsp. cinnamon (I used 1 1/2 tsp.)
1 tsp. vanilla (I left it out)
1/2 tsp. salt
Beat eggs with immersion blender. Add everything except the coconut flour and mix again. Sprinkle the coconut flour on top and hit it with your blender again. Whisking just doesn't work for coconut flour - you need an immersion (stick) blender or a regular blender. The batter will be thickish. I was able to get 8 waffles by spooning 2 large spoonfuls into each "waffle" quarter. They didn't fill it completely though.
We ate these with peanut butter, but oh, they were dry. I think they absolutely needed ghee/butter and some jam or syrup of some sort. Even though everyone says coconut flour products are "super dense and filling" my boys ate 1 1/2 each and begged for more.
For the squash pancakes I just followed the recipe from the GAPS book.
3/4 of a medium-sized butternut squash, cooked
about 2 cups almonds, soaked overnight but not dehydrated (you can use dehydrated nuts though)
Blended everything in my trusty Blendtec until it resembled pudding (it was thickish, not runny). Heated the cast iron skillet on medium low and added enough coconut oil to make the bottom shiny (I was out of ghee or I would have used that). I tried making them bigger at first but they were really hard to turn because they didn't hold together well. The next few batches were smaller, maybe the size of a golf ball. I had to add a touch of coconut oil after each batch or they'd stick like crazy. They take a bit longer to cook than regular pancakes.
Italian Meatball Soup with greens
(Stage 1 for soup, no cheese until Full)
I was going to make biscuits with this, but we got home really late from the bookstore/grocery store trip.
Meatballs (you could use any recipe for these)
4 cloves garlic
1/4 c. parsley (leave out until Stage 3)
salt (I used about 1 tsp or so)
2 tbsp. parmesan cheese (we're not eating dairy yet)
2 tbsp. psyllium seed husks (didn't have...don't know if it's legal)
1 1/2 lbs. ground beef (I used 2 pounds)
Pureed everything except the beef in the food processor - you could leave it a little chunkier if you want but my kids won't eat them that way. In a separate bowl, mix the beef with the pureed stuff. Shape into meatballs.
For the soup:
3 quarts homemade chicken stock (I used some beef broth too)
1 large bunch kale or spinach, chopped into bite-sized pieces (I used some of each)
Bring the stock to a boil then reduce heat to a simmer. Add the meatballs and gently drop in. I didn't shape them before this stage. Once it was simmering I made them and dropped them in one by one. Simmer, covered, for 20 to 30 minutes then add the greens. Let simmer for 10 to 15 minutes. Serve w/additonal parmesan cheese (if you're up to that Stage yet).
This was delicious and simple. Everyone loved it. A few people added sauerkraut in as well.