This is a variation on the Stir Fry....and tonight it went like this.
2 chicken breasts, cut into bite-sized pieces
4 chicken sausages, also bite-sized
Cooked them up in a skillet until browned.
Added:
several handfuls baby carrots, cut into matchsticks
1 head broccoli, crowns only
Cooked until softish. I did add a bit of water here and there to make sure it didn't burn. I wasn't going for tender-crisp, but soft-tender. It would have been much better to add chicken broth, but I had none.
When everything was basically cooked I added:
salt to taste
2 medium zucchini turned into "noodles"
Cooked a few more minutes until zucchini was warmed through and soft.
The kids inhaled this and later told me it was "really, really, really, really, really, really good". I think I might have missed a few reallys in there...but they liked it.
This would also work well with beef and/or shrimp or other sausages. It would also be great with onions. Sadly, my kids only eat onions in soup.
I'm thinking it's a Stage 4 when you start baking things and cooking them on the stove.
Showing posts with label stage 5 recipes. Show all posts
Showing posts with label stage 5 recipes. Show all posts
Wednesday, August 31, 2011
Wednesday, August 24, 2011
Beefy Squash Bake
What do you call something that you just threw together? Goulash? Bake? Dinner?
Tonight I used the other half of the squashes that went into the Crockpot Chicken Curry. I totally improvised and it actually worked. GAPS is taking me so far out of my comfort zone!!!
In a 13x9 pan add the following, and stir to distribute.
1/2 butternut squash, small cubes
1/2 acorn squash, small cubes
1 onion, diced small
1 calabaza squash, small cubes
Take 1 pound of ground beef and break into small, small bits. Top with lots of salt (a few teaspoons?) and gently mix together. Cover with aluminum foil and bake at 400 degrees for 30 minutes. Take off the foil and stir around, breaking up the ground beef as needed. Bake for another 20 to 30 minutes, or until most of the liquid has been absorbed/cooked off and the squash is soft.
Everyone ate this without complaint, although there was a lot of picking out of the meat to begin with. This is a Stage 3 recipe, "stews and casseroles".
Tonight I used the other half of the squashes that went into the Crockpot Chicken Curry. I totally improvised and it actually worked. GAPS is taking me so far out of my comfort zone!!!
In a 13x9 pan add the following, and stir to distribute.
1/2 butternut squash, small cubes
1/2 acorn squash, small cubes
1 onion, diced small
1 calabaza squash, small cubes
Take 1 pound of ground beef and break into small, small bits. Top with lots of salt (a few teaspoons?) and gently mix together. Cover with aluminum foil and bake at 400 degrees for 30 minutes. Take off the foil and stir around, breaking up the ground beef as needed. Bake for another 20 to 30 minutes, or until most of the liquid has been absorbed/cooked off and the squash is soft.
Everyone ate this without complaint, although there was a lot of picking out of the meat to begin with. This is a Stage 3 recipe, "stews and casseroles".
Saturday, August 20, 2011
Ground Beef Soup
I've been fighting a cold and not feeling peppy. Two of my boys and my husband are sick as well and they all requested soup. Since I wasn't wanting to spend a lot of time 'prepping' I made a lazy soup...and we loved it.
1 onion, pureed
2 or 3 large carrots, peeled and pureed
2 or 3 cloves garlic, pureed
2 to 4 quarts broth (depending on how much soup you need to make)
1 to 2 pounds ground beef
a few handfuls broccoli heads (stalks removed, just the little flowery parts)
several large handfuls of spinach, sliced small
2 large leaves of kale, cut into tiny pieces
2 zucchini, made into "noodles" (use a julienne peeler or spiralizer)
Puree the onion, carrots and garlic. Add to a large stock pot with the broth and bring to a boil. Once it's boiling drop in small bits of ground beef, no fancy meatballs this time around. Alternately, you could dump the whole chunk of meat in and use a masher or spoon to break it up as it cooks. After adding the beef, reduce heat and cover with a lid. Let simmer 15 to 20 minutes. Add the broccoli and let cook about 10 minutes. Add the zucchini noodles, kale and spinach. Cook about 5 minutes or until zucchini noodles are soft. Season with salt and pepper to taste.
I cooked this until the broccoli and other veggies were MUSH. Several of us had sore throats and didn't want to swallow "rough" things.
Fast, easy, tasty, very nourishing. This would also be great with sauerkraut or kimchi, avocados and olive oil drizzled on top.
This is a Stage 1 recipe.
1 onion, pureed
2 or 3 large carrots, peeled and pureed
2 or 3 cloves garlic, pureed
2 to 4 quarts broth (depending on how much soup you need to make)
1 to 2 pounds ground beef
a few handfuls broccoli heads (stalks removed, just the little flowery parts)
several large handfuls of spinach, sliced small
2 large leaves of kale, cut into tiny pieces
2 zucchini, made into "noodles" (use a julienne peeler or spiralizer)
Puree the onion, carrots and garlic. Add to a large stock pot with the broth and bring to a boil. Once it's boiling drop in small bits of ground beef, no fancy meatballs this time around. Alternately, you could dump the whole chunk of meat in and use a masher or spoon to break it up as it cooks. After adding the beef, reduce heat and cover with a lid. Let simmer 15 to 20 minutes. Add the broccoli and let cook about 10 minutes. Add the zucchini noodles, kale and spinach. Cook about 5 minutes or until zucchini noodles are soft. Season with salt and pepper to taste.
I cooked this until the broccoli and other veggies were MUSH. Several of us had sore throats and didn't want to swallow "rough" things.
Fast, easy, tasty, very nourishing. This would also be great with sauerkraut or kimchi, avocados and olive oil drizzled on top.
This is a Stage 1 recipe.
Sunday, August 14, 2011
Simple Chicken Noodle Soup
I know I've posted about chicken noodle soup before, but this is the latest version and we like it lots better.
1 large onion, diced (I try to get this super small)
several chicken thighs (or any type of chicken meat), cut into small bite-sized pieces
In a soup pot, saute the onions until soft, about 20 minutes. Add the chicken and cook until browned. Throw in:
2 to 3 stalks celery, sliced
3 or 4 handfuls baby carrots, sliced
chicken broth - 2 to 4 quarts, depending on how many people you need to feed
Bring to a boil, then lower the heat and simmer, covered, for 20 to 30 minutes or until carrots are soft. Meanwhile, make zucchini noodles. To do this, wash and dry some zucchini (I use 2 or 3 for our family of 6). Using a vegetable peeler or julienne cutter (small, hand-held peeler that creates noodles!) slide the peeler down the zucchini. I go until I hit the seeds. I also cut large zucchini in half so the noodles aren't a foot long.
Once the carrots are soft, add the zucchini noodles and return to a boil. Let boil for 2 to 5 minutes. Add salt and pepper to taste. I often add in a few cloves of crushed garlic at this point as well.
This is good with a little olive oil drizzled in. We've added sauerkraut as well, but kimchi would be better (I'm out right now).
Without the celery this is a Stage 1 recipe. If you add celery then it's Stage 3.
1 large onion, diced (I try to get this super small)
several chicken thighs (or any type of chicken meat), cut into small bite-sized pieces
In a soup pot, saute the onions until soft, about 20 minutes. Add the chicken and cook until browned. Throw in:
2 to 3 stalks celery, sliced
3 or 4 handfuls baby carrots, sliced
chicken broth - 2 to 4 quarts, depending on how many people you need to feed
Bring to a boil, then lower the heat and simmer, covered, for 20 to 30 minutes or until carrots are soft. Meanwhile, make zucchini noodles. To do this, wash and dry some zucchini (I use 2 or 3 for our family of 6). Using a vegetable peeler or julienne cutter (small, hand-held peeler that creates noodles!) slide the peeler down the zucchini. I go until I hit the seeds. I also cut large zucchini in half so the noodles aren't a foot long.
Once the carrots are soft, add the zucchini noodles and return to a boil. Let boil for 2 to 5 minutes. Add salt and pepper to taste. I often add in a few cloves of crushed garlic at this point as well.
This is good with a little olive oil drizzled in. We've added sauerkraut as well, but kimchi would be better (I'm out right now).
Without the celery this is a Stage 1 recipe. If you add celery then it's Stage 3.
Sunday, August 7, 2011
Curried Cauliflower
This also came from Everyday Paleo (we ate it with the baked breaded chicken). My boys didn't really care for it but I loved it. In fact, I was sort of hoping they'd hate it so there'd be more for me! Well, one of them said it "wasn't spicy enough" and I should add more chili powder next time. What is happening to my children?
coconut oil, melted - maybe 1/4 cup, perhaps less
1 head cauliflower - cleaned and separated into florets
1 to 2 tsp. curry powder
a few shakes turmeric
a few shakes garlic powder
a shake or three chili powder
maybe 1/2 tsp. sea salt
a few grinds black pepper
Mix some coconut oil and the spices in a large bowl. Add the cauliflower and stir around until coated. Place on a baking sheet and cook at 350 degrees for between 30 to 45 minutes.
Because of the spices, this would be a Stage 5 recipe.
coconut oil, melted - maybe 1/4 cup, perhaps less
1 head cauliflower - cleaned and separated into florets
1 to 2 tsp. curry powder
a few shakes turmeric
a few shakes garlic powder
a shake or three chili powder
maybe 1/2 tsp. sea salt
a few grinds black pepper
Mix some coconut oil and the spices in a large bowl. Add the cauliflower and stir around until coated. Place on a baking sheet and cook at 350 degrees for between 30 to 45 minutes.
Because of the spices, this would be a Stage 5 recipe.
Friday, August 5, 2011
My favorite ways to eat eggs
I've made this multiple times and love it still. It's usually the same base recipe (eggs, carrots, onions and something fermented) and I add things here and there, depending on what I have in the fridge. This recipe is enough for one person (my kids won't touch it) so adjust as needed.
matchstick carrots, one large handful
1/2 onion, sliced
2 eggs
ghee
1/2 avocado, chopped
olive oil
sea salt and pepper
sauerkraut OR kimchi OR cortido
cilantro
green onions, sliced
Cook the carrots and onions in ghee with some sea salt until soft (you decide if you want them mushy or slightly crispy). Remove to a plate.
Fry two eggs in ghee (or butter if you can tolerate it). I like to cook mine until the whites are set and the yolks are runny.
Place the eggs on top of the cooked carrots and onions. On the side arrange the avocado. Drizzle with olive oil and season with salt and pepper. Add 2 or 3 spoonfuls fermented food of choice. Sprinkle with cilantro and green onions, if desired.
Because I'm a bit weird I try to make sure I get a bite of each thing on my fork, but I DON'T like to mix it all together and stir it around.
Due to the avocado and fermented foods, this is a Stage 3 recipe.
matchstick carrots, one large handful
1/2 onion, sliced
2 eggs
ghee
1/2 avocado, chopped
olive oil
sea salt and pepper
sauerkraut OR kimchi OR cortido
cilantro
green onions, sliced
Cook the carrots and onions in ghee with some sea salt until soft (you decide if you want them mushy or slightly crispy). Remove to a plate.
Fry two eggs in ghee (or butter if you can tolerate it). I like to cook mine until the whites are set and the yolks are runny.
Place the eggs on top of the cooked carrots and onions. On the side arrange the avocado. Drizzle with olive oil and season with salt and pepper. Add 2 or 3 spoonfuls fermented food of choice. Sprinkle with cilantro and green onions, if desired.
Because I'm a bit weird I try to make sure I get a bite of each thing on my fork, but I DON'T like to mix it all together and stir it around.
Due to the avocado and fermented foods, this is a Stage 3 recipe.
Shredded Beef Soup
I made some shredded beef soup the other day, following this recipe from Grain Free Foodies. My older boys, the kimchi lovers, thought I was disgusting to put it in my soup....and then they tried it and went crazy. One of them had 3 bowls of it! The original recipe is for one bowl of soup, but I adapted to make a large pot.
Beef broth (enough for a pot of soup)
beef, cooked and shredded (the meat picked from soup bones works well)
2 or 3 cloves garlic, minced
Heat the above until warm. Ladle into bowls. At the table add any of the following:
kimchi OR sauerkraut (we tried both and loved it both ways)
green onions, sliced
cilantro, chopped
hot pepper sauce (like Tabasco)
avocado
olive oil
This is a Stage 3 recipe due to eating the fermented foods as well as avocado and cilantro.
Beef broth (enough for a pot of soup)
beef, cooked and shredded (the meat picked from soup bones works well)
2 or 3 cloves garlic, minced
Heat the above until warm. Ladle into bowls. At the table add any of the following:
kimchi OR sauerkraut (we tried both and loved it both ways)
green onions, sliced
cilantro, chopped
hot pepper sauce (like Tabasco)
avocado
olive oil
This is a Stage 3 recipe due to eating the fermented foods as well as avocado and cilantro.
Sunday, July 24, 2011
Day 25
Breakfast
Smoothie, Meat and Veggie Sausages, fruit, nuts
(Full for smoothie, Stage 5 for sausages unless using only salt & pepper, Stage 5/6 for fruit, Full for nuts)
Today's smoothie had bananas, strawberries, blueberries, coconut oil, flax seed oil, raw egg yolks, prunes, a drizzle of honey and YOGURT. Our first day trying yogurt, fermented 24 hours in my dehydrator.
Lunch
Meatballs, pumpkin pie carrots, sauerkraut, kimchi, more Meat and Veggie Sausages
(Stage 1 for meatballs, Stage 5 for pumpkin pie carrots, Stage 3 for sauerkraut and kimchi)
Instead of meatballs or meat patties, I made mini-meat patties. Basically a meatball flattened. They liked this variation in size even though it was the same taste they had yesterday.
Lunch Part II
Lara Balls, smoothie, fruit
(Full for Lara Balls and smoothie, Stage 5/6 for fruit)
Dinner
Chicken Stir Fry, kimchi
(Stage 4 for stir fry, Stage 3 for kimchi)
The stir fry had broccoli, carrots and yellow squash. Normally I would "fry"it in broth until the veggies were soft, but I was out so I used water.
The boys have turned into kimchi monsters. They love it and keep asking for it, saying "My body just really craves it." Even the 7-year-old got in on the fun and ate a small helping then ran around the table yelling that his mouth was on fire. And then sat down and ate more. Kids are weird.
Reactions:
No pukes today. No complaints of hurting stomachs. Fairly normal day for everyone.
Thoughts:
I need to keep a constant supply of ferments going in the pantry because we're going through them faster than I anticipated. And I never really expected my boys to like them...but they do!
Smoothie, Meat and Veggie Sausages, fruit, nuts
(Full for smoothie, Stage 5 for sausages unless using only salt & pepper, Stage 5/6 for fruit, Full for nuts)
Today's smoothie had bananas, strawberries, blueberries, coconut oil, flax seed oil, raw egg yolks, prunes, a drizzle of honey and YOGURT. Our first day trying yogurt, fermented 24 hours in my dehydrator.
Lunch
Meatballs, pumpkin pie carrots, sauerkraut, kimchi, more Meat and Veggie Sausages
(Stage 1 for meatballs, Stage 5 for pumpkin pie carrots, Stage 3 for sauerkraut and kimchi)
Instead of meatballs or meat patties, I made mini-meat patties. Basically a meatball flattened. They liked this variation in size even though it was the same taste they had yesterday.
Lunch Part II
Lara Balls, smoothie, fruit
(Full for Lara Balls and smoothie, Stage 5/6 for fruit)
Dinner
Chicken Stir Fry, kimchi
(Stage 4 for stir fry, Stage 3 for kimchi)
The stir fry had broccoli, carrots and yellow squash. Normally I would "fry"it in broth until the veggies were soft, but I was out so I used water.
The boys have turned into kimchi monsters. They love it and keep asking for it, saying "My body just really craves it." Even the 7-year-old got in on the fun and ate a small helping then ran around the table yelling that his mouth was on fire. And then sat down and ate more. Kids are weird.
Reactions:
No pukes today. No complaints of hurting stomachs. Fairly normal day for everyone.
Thoughts:
I need to keep a constant supply of ferments going in the pantry because we're going through them faster than I anticipated. And I never really expected my boys to like them...but they do!
Kimchi
I made our first batch and it finished fermenting today so we tried it for lunch. Talk about hot and spicy! One of my sons (11-yr-old) said "It feels like some of the hot salsa we used to eat at restaurants". Another son (10-yr-old) tried a bit then pushed it away, only to ask for the jar a few minutes later saying, "I'm starting to really crave it." They both ate 2 helpings! So did I. My mouth is still watering just thinking about it.
The next time I make it I'll cut the amount of peppers because it was just a tad too hot, even though we ate it happily. I used the recipe from Home, Health and Happiness, and would also like to try this version once I find the right kind of pepper powder and figure out how to make fish sauce.
1 Napa cabbage, washed and sliced thinly
1 bunch green onions, sliced (use both green and white parts)
3 carrots, grated
1 bunch radishes (didn't have, but would like to try it next time)
1 tbsp. fresh ginger, grated
4 cloves garlic, minced
4 chili peppers (I used serrano and they were HOT...need to decrease the amount or switch peppers)
4 tsp. sea salt
1 tsp. whey per mason jar
Mix it all together and pound for about 10 minutes to release the juices. I prefer to stir it around with a big wooden spoon or my hands for a minute or two then let it sit for an hour or so. Then come back and stir/squish with my hands and let it sit again. After two or three times there is a lot of liquid at the bottom of the bowl and my hands aren't sore! Pack it tightly into the jars and add the whey on top. You want the vegetables to be submerged in their own juices...add some water if need be but leave at least an inch at the top. Cover with a clean cloth or loose lid and allow to ferment at room temperature for 2 to 3 days. You can taste it periodically to see when it reaches the flavor you like or when there are lots of bubbles up at the top and in the liquid on the sides. Transfer to the fridge or cold storage. It will last for several months, unopened. Once you open it, use within a week or so.
This made about one quart, but I put it in two one-quart jars as it's easier for me to work with and then we're only opening one smaller amount at a time so it won't go bad.
The juice for this can be used in Stage 1. In Stage 3 you can start eating the vegetables.
The next time I make it I'll cut the amount of peppers because it was just a tad too hot, even though we ate it happily. I used the recipe from Home, Health and Happiness, and would also like to try this version once I find the right kind of pepper powder and figure out how to make fish sauce.
1 Napa cabbage, washed and sliced thinly
1 bunch green onions, sliced (use both green and white parts)
3 carrots, grated
1 bunch radishes (didn't have, but would like to try it next time)
1 tbsp. fresh ginger, grated
4 cloves garlic, minced
4 chili peppers (I used serrano and they were HOT...need to decrease the amount or switch peppers)
4 tsp. sea salt
1 tsp. whey per mason jar
Mix it all together and pound for about 10 minutes to release the juices. I prefer to stir it around with a big wooden spoon or my hands for a minute or two then let it sit for an hour or so. Then come back and stir/squish with my hands and let it sit again. After two or three times there is a lot of liquid at the bottom of the bowl and my hands aren't sore! Pack it tightly into the jars and add the whey on top. You want the vegetables to be submerged in their own juices...add some water if need be but leave at least an inch at the top. Cover with a clean cloth or loose lid and allow to ferment at room temperature for 2 to 3 days. You can taste it periodically to see when it reaches the flavor you like or when there are lots of bubbles up at the top and in the liquid on the sides. Transfer to the fridge or cold storage. It will last for several months, unopened. Once you open it, use within a week or so.
This made about one quart, but I put it in two one-quart jars as it's easier for me to work with and then we're only opening one smaller amount at a time so it won't go bad.
The juice for this can be used in Stage 1. In Stage 3 you can start eating the vegetables.
Cortido
This is a Latin American version of sauerkraut...kind of. We love the taste and even my kids will eat it.
1 head cabbage - green or red, or half of each
2 onions, white or yellow - thinly sliced
3 carrots, grated
1 tbsp. dried oregano
3 cloves garlic, minced
1/4 to 1/2 tsp. red pepper flakes
1 tbsp. sea salt
1/4 c. whey OR an additional 1 tbsp. sea salt
Wash all the veggies as needed. Cut and core cabbage then thinly slice or coarsely chop. Place in a large bowl and add other ingredients. Some directions say to pound/squeeze/smash for about 10 minutes. I've had best results by spending a minute or two squeezing/stirring with my hands, then letting it sit for an hour or so. Squish/squeeze/stir with clean hands again for one to two minutes, then let sit another hour or two. Repeat as many times as necessary until you have a nice puddle of liquid at the bottom of the bowl. Pack the cortido into clean quart or other sized glass jars. Push it down hard. Leave at least an inch at the top. You want the vegetables submerged so add water if the veggie liquid isn't enough. Cover with a clean cloth or a loose lid and let ferment in a warm (think cupboard or basement shelf) for 3 days. You'll start to see bubbles and the liquid may rise up (or spill over). Taste every day or so until it reaches the taste you want. Once done, transfer to the fridge (or cold storage) where it will last several months. Once it's opened and you're digging into it every day, it's best to use within a week or so.
This makes between one and two quarts - it depends on how big your cabbage and carrots are. The juice can be used starting in Stage 1 and the vegetables can be eaten in Stage 3.
1 head cabbage - green or red, or half of each
2 onions, white or yellow - thinly sliced
3 carrots, grated
1 tbsp. dried oregano
3 cloves garlic, minced
1/4 to 1/2 tsp. red pepper flakes
1 tbsp. sea salt
1/4 c. whey OR an additional 1 tbsp. sea salt
Wash all the veggies as needed. Cut and core cabbage then thinly slice or coarsely chop. Place in a large bowl and add other ingredients. Some directions say to pound/squeeze/smash for about 10 minutes. I've had best results by spending a minute or two squeezing/stirring with my hands, then letting it sit for an hour or so. Squish/squeeze/stir with clean hands again for one to two minutes, then let sit another hour or two. Repeat as many times as necessary until you have a nice puddle of liquid at the bottom of the bowl. Pack the cortido into clean quart or other sized glass jars. Push it down hard. Leave at least an inch at the top. You want the vegetables submerged so add water if the veggie liquid isn't enough. Cover with a clean cloth or a loose lid and let ferment in a warm (think cupboard or basement shelf) for 3 days. You'll start to see bubbles and the liquid may rise up (or spill over). Taste every day or so until it reaches the taste you want. Once done, transfer to the fridge (or cold storage) where it will last several months. Once it's opened and you're digging into it every day, it's best to use within a week or so.
This makes between one and two quarts - it depends on how big your cabbage and carrots are. The juice can be used starting in Stage 1 and the vegetables can be eaten in Stage 3.
Saturday, July 23, 2011
Honey Mustard Chicken
Chicken - enough to feed your family
mustard
honey
ghee (optional)
salt
In a small bowl I mixed about 2 or 3 tsp. of mustard, a few spoonfuls of honey and a big spoonful of ghee. Drizzled over the chicken (in a 13x9) pan and baked at 375 degrees for 25 minutes. It was a little bland and needed salt desperately. The kids snarfed it down though so it's a recipe I'll tinker with in the future. Most likely I'll just salt it before adding the honey/mustard mixture.
This is good served with a green veggies (peas, green beans, zucchini, etc) and an orange veggie (carrots, squash, etc). Also good with avocado (drizzled with olive oil) and a fermented food like sauerkraut or cortido.
This is a Stage 5 recipe because of the mustard. Some people will want to wait until Full for honey.
mustard
honey
ghee (optional)
salt
In a small bowl I mixed about 2 or 3 tsp. of mustard, a few spoonfuls of honey and a big spoonful of ghee. Drizzled over the chicken (in a 13x9) pan and baked at 375 degrees for 25 minutes. It was a little bland and needed salt desperately. The kids snarfed it down though so it's a recipe I'll tinker with in the future. Most likely I'll just salt it before adding the honey/mustard mixture.
This is good served with a green veggies (peas, green beans, zucchini, etc) and an orange veggie (carrots, squash, etc). Also good with avocado (drizzled with olive oil) and a fermented food like sauerkraut or cortido.
This is a Stage 5 recipe because of the mustard. Some people will want to wait until Full for honey.
Day 23
We're just going to pretend that Day 22 didn't happen. It was a Murphy's Law day and pretty much everything I made didn't work, didn't taste good, had blenders fall apart in it and other such awful things. I even called my husband and told him to pick up pizza and then cried and told him not to.
So, for Day 23....
Breakfast
Smoothie, Apple Pie Lara Balls, fruit
(Full for smoothie and Lara Balls)
The kids found out that I put raw egg yolks in their smoothies today. The 7-year-old politely requested that he have a smoothie without egg yolks. I told him he'd been drinking them for the past 2 weeks so he "manned up" and drank his cup. Then had another!
We're adding fruit (fresh or frozen), whey, coconut oil, raw egg yolks, flax seed oil and water to the smoothies.
Lunch
Tuna roll-ups, sauerkraut
(Full for the "rolls", Stage 3/4 for tuna w/mayo, Stage 3 for sauerkraut)
These darn rolls were not uniformly lovely. They came out all different weird shapes. They were a little dry and tasted "eggy" according to one kid. They held together without ripping and worked just fine for what I needed them to.
I mixed some tuna with homemade mayo (I'm not posting the recipe until it's perfected). Some of us added sauerkraut to the roll. I added some diced raw onion and celery to mine as well.
Dinner
Honey Mustard chicken, green beans, raw carrots, avocado, sauerkraut, olive oil
(Stage 5 for chicken unless waiting until Full for honey, Stage 1 for green beans, Stage 6 for raw carrots, Stage 3 for avocado, sauerkraut and olive oil)
In a small bowl I mixed about 2 or 3 tsp. of mustard, a few spoonfuls of honey and a big spoonful of ghee. Drizzled over the chicken (in a 13x9) pan and baked at 375 degrees for 25 minutes. It was a little bland and needed salt desperately. The kids snarfed it down though so it's a recipe I'll tinker with in the future.
Reactions:
We're having some constipation issues with some of the kids...and me. I gave them some of our old probiotics (with some GAPS illegal ingredients) and they pooped sometime that day. 5-year-old is complaining that his stomach hurts, all day. I had a MASSIVE headache as did the 11-yr-old. Maybe we didn't eat enough for lunch? The two oldest and I were out 'school' shopping until almost 3 and then ate lunch.
Thoughts:
I need to do better about having portable snacks for when a meal will be late. I also need to find a child friendly probiotic that isn't uber expensive and still GAPS legal (or mostly). Chewable or powder works best since 3 of them can't swallow pills!
So, for Day 23....
Breakfast
Smoothie, Apple Pie Lara Balls, fruit
(Full for smoothie and Lara Balls)
The kids found out that I put raw egg yolks in their smoothies today. The 7-year-old politely requested that he have a smoothie without egg yolks. I told him he'd been drinking them for the past 2 weeks so he "manned up" and drank his cup. Then had another!
We're adding fruit (fresh or frozen), whey, coconut oil, raw egg yolks, flax seed oil and water to the smoothies.
Lunch
Tuna roll-ups, sauerkraut
(Full for the "rolls", Stage 3/4 for tuna w/mayo, Stage 3 for sauerkraut)
These darn rolls were not uniformly lovely. They came out all different weird shapes. They were a little dry and tasted "eggy" according to one kid. They held together without ripping and worked just fine for what I needed them to.
I mixed some tuna with homemade mayo (I'm not posting the recipe until it's perfected). Some of us added sauerkraut to the roll. I added some diced raw onion and celery to mine as well.
Dinner
Honey Mustard chicken, green beans, raw carrots, avocado, sauerkraut, olive oil
(Stage 5 for chicken unless waiting until Full for honey, Stage 1 for green beans, Stage 6 for raw carrots, Stage 3 for avocado, sauerkraut and olive oil)
In a small bowl I mixed about 2 or 3 tsp. of mustard, a few spoonfuls of honey and a big spoonful of ghee. Drizzled over the chicken (in a 13x9) pan and baked at 375 degrees for 25 minutes. It was a little bland and needed salt desperately. The kids snarfed it down though so it's a recipe I'll tinker with in the future.
Reactions:
We're having some constipation issues with some of the kids...and me. I gave them some of our old probiotics (with some GAPS illegal ingredients) and they pooped sometime that day. 5-year-old is complaining that his stomach hurts, all day. I had a MASSIVE headache as did the 11-yr-old. Maybe we didn't eat enough for lunch? The two oldest and I were out 'school' shopping until almost 3 and then ate lunch.
Thoughts:
I need to do better about having portable snacks for when a meal will be late. I also need to find a child friendly probiotic that isn't uber expensive and still GAPS legal (or mostly). Chewable or powder works best since 3 of them can't swallow pills!
Wednesday, July 20, 2011
Cilantro Lime Chicken
Another great recipe from Grain-Free Foodies.
3 chicken breasts, cooked and shredded
1/2 onion, diced (I should have used a full one)
juice of 1 lime
salt
pinch or two chipotle powder
1-2 tsp. cumin
3 to 4 cloves garlic
1-2 tsp. oregano
meat stock
a bunch of cilantro, chopped
You can use leftover chicken meat from roasting a chicken or from making stock instead of the chicken breasts, but that was all I had tonight. Melt some nice GAPS fat in a skillet (I used coconut oil) and cook the onion until soft. Add the garlic and spices and cook and stir for a few minutes. Pour in some meat stock if necessary to keep it from sticking. Add the chicken and mix well. If you're going to add the cilantro to the whole thing, do so now. I kept it separate because half the family doesn't like it.
We scooped the chicken into lettuce leaves and added cilantro, guacamole and cucumbers then rolled them up like burritos. We tried some with sauerkraut as well. Everything tastes better with sauerkraut! The guacamole was simply avocado, salt and a squeeze of lemon juice. Even my guac haters had some small scoops of it tonight. I'm wearing them down.
The original recipe says to add a Anaheim or poblano pepper and a green bell pepper to the onion and cook it together. My husband and I are the only ones that like peppers so I left it out. Next time I'll make it but keep it on the side, like the cilantro. I felt like it needed a bit more heat, but it was perfect, as is, for the kids.
This is a Stage 5 recipe because of the spices.
Day 21
Breakfast
Smoothie, eggs
(Full for smoothie, Stage 2/3 for eggs)
Lunch
Lara Bars, Meat and Veggie Sausages, fruit, leftover soup
(Full for Lara Bars, Stage 5 for Sausages unless use salt & pepper only, Stages 5+ for fruit, Stage 1 for soup)
Coconut Cream Pie
1 1/2 c. dates
1/3 c. almonds
1/3 c. cashews
1/3 c. coconut
I used 1 cup of dates and 1/2 cup raisins. In a food processor, mix the dates (and raisins) until it forms a sticky ball. Remove to a mixing bowl. Process the nuts (with coconut if it's not already shredded super small) until mostly fine, but with a few smaller chunks. Add them to the mixing bowl. With your hands knead the mixture around until it's combined. Shape into bars or balls. I opted for balls. Some people use waxed paper or cling wrap to help in shaping the bars.
This earned 5 out of 6 thumbs up.
Cashew Cookie
1 1/2 c. dates
1 c. cashews
Again, I used 1 cup dates and 1/2 cup raisins. Process the dates (and raisins) until it forms a sticky bowl. Remove to a separate mixing bowl. Process the nuts until mostly ground, with a few smaller chunks. Add them to the bowl and mix with your hands (sort of like kneading bread) until combined. Shape into bars or balls. I opted for balls. Some people use waxed paper or cling wrap to help in shaping the bars.
This earned 2 1/2 out of 6 thumbs up, with it being "the favorite" of the 7-year-old.
Apple Pie
6 dates
about 1/4 c. dehydrated apple slices
1 tsp. cinnamon
1 tsp. honey
1/2 c. walnuts
1/2 c. almonds
In a food processor, process the dates, apples, cinnamon and honey until it forms a sticky ball. Remove to a mixing bowl. Process the nuts until mostly fine, with a few small chunks. Add to the date/apple mixture and mix with your hands until combined. Shape into bars or balls. I opted for balls. Some people use waxed paper or cling wrap to help in shaping the bars.
This earned 6 out of 6 thumbs up. I may try it with more dehydrated apples next time to make it a bit more appley. Many of the recipes I saw online used raw apples for this, but said they were runny. Some also added 1/2 tsp. nutmeg, but I don't like the taste so I left it out.
Protein Bars
2 c. almonds
1/4 c. flax seeds
1/2 c. prunes (or dates or raisins or mixture)
1/2 c. coconut (I left it out)
1/2 c. almond butter
1/2 tsp. salt
1/2 c. coconut oil
1 tbsp. honey
2-3 tsp. vanilla (I left it out)
Add all the dry ingredients in the food processor (or blender like Blendtec) and process until almost fine. In a small saucepan, melt the coconut oil. Then add the honey and vanilla if you're using it. Add to the food processor and pulse a few times to combine. Press into an 8x8 pan and let chill in the fridge for about an hour.
This earned 4 1/2 out of 6 thumbs up.
Dinner
Cilantro Lime Chicken w/lettuce, guacamole, sauerkraut, diced cucumber
(Stage 5 for chicken, Stage 5 for raw lettuce and cucumber, Stage 3 for sauerkraut)
3 chicken breasts, cooked and shredded
1/2 onion, diced
juice of 1 lime
salt
pinch or two chipotle powder
1-2 tsp. cumin
3 to 4 cloves garlic
1-2 tsp. oregano
meat stock
a bunch of cilantro
You can use leftover chicken meat from roasting a chicken or from making stock. Melt some nice GAPS fat in a skillet (I used coconut oil) and cook the onion until soft. Add the garlic and spices and cook and stir for a few minutes. Pour in some meat stock if necessary to keep it from sticking. Add the chicken and mix well. If you're going to add the cilantro to the whole thing, do so now. I kept it separate because half the family doesn't like it.
We scooped the chicken into lettuce leaves and added cilantro, guacamole and cucumbers then rolled them up like burritos. We tried some with sauerkraut as well. Everything tastes better with sauerkraut. The guacamole was simply avocado, salt and a squeeze of lemon juice. Even my guac haters had some small scoops of it tonight!
The original recipe says to add a Anaheim or poblano pepper and a green bell pepper to the onion and cook it together. My husband and I are the only ones that like peppers so I left it out. Next time I'll make them but keep them on the side, like the cilantro. I felt like it needed a bit more heat, but it was perfect, as is, for the kids.
Smoothie, eggs
(Full for smoothie, Stage 2/3 for eggs)
Lunch
Lara Bars, Meat and Veggie Sausages, fruit, leftover soup
(Full for Lara Bars, Stage 5 for Sausages unless use salt & pepper only, Stages 5+ for fruit, Stage 1 for soup)
Coconut Cream Pie
1 1/2 c. dates
1/3 c. almonds
1/3 c. cashews
1/3 c. coconut
I used 1 cup of dates and 1/2 cup raisins. In a food processor, mix the dates (and raisins) until it forms a sticky ball. Remove to a mixing bowl. Process the nuts (with coconut if it's not already shredded super small) until mostly fine, but with a few smaller chunks. Add them to the mixing bowl. With your hands knead the mixture around until it's combined. Shape into bars or balls. I opted for balls. Some people use waxed paper or cling wrap to help in shaping the bars.
This earned 5 out of 6 thumbs up.
Cashew Cookie
1 1/2 c. dates
1 c. cashews
Again, I used 1 cup dates and 1/2 cup raisins. Process the dates (and raisins) until it forms a sticky bowl. Remove to a separate mixing bowl. Process the nuts until mostly ground, with a few smaller chunks. Add them to the bowl and mix with your hands (sort of like kneading bread) until combined. Shape into bars or balls. I opted for balls. Some people use waxed paper or cling wrap to help in shaping the bars.
This earned 2 1/2 out of 6 thumbs up, with it being "the favorite" of the 7-year-old.
Apple Pie
6 dates
about 1/4 c. dehydrated apple slices
1 tsp. cinnamon
1 tsp. honey
1/2 c. walnuts
1/2 c. almonds
In a food processor, process the dates, apples, cinnamon and honey until it forms a sticky ball. Remove to a mixing bowl. Process the nuts until mostly fine, with a few small chunks. Add to the date/apple mixture and mix with your hands until combined. Shape into bars or balls. I opted for balls. Some people use waxed paper or cling wrap to help in shaping the bars.
This earned 6 out of 6 thumbs up. I may try it with more dehydrated apples next time to make it a bit more appley. Many of the recipes I saw online used raw apples for this, but said they were runny. Some also added 1/2 tsp. nutmeg, but I don't like the taste so I left it out.
Protein Bars
2 c. almonds
1/4 c. flax seeds
1/2 c. prunes (or dates or raisins or mixture)
1/2 c. coconut (I left it out)
1/2 c. almond butter
1/2 tsp. salt
1/2 c. coconut oil
1 tbsp. honey
2-3 tsp. vanilla (I left it out)
Add all the dry ingredients in the food processor (or blender like Blendtec) and process until almost fine. In a small saucepan, melt the coconut oil. Then add the honey and vanilla if you're using it. Add to the food processor and pulse a few times to combine. Press into an 8x8 pan and let chill in the fridge for about an hour.
This earned 4 1/2 out of 6 thumbs up.
Dinner
Cilantro Lime Chicken w/lettuce, guacamole, sauerkraut, diced cucumber
(Stage 5 for chicken, Stage 5 for raw lettuce and cucumber, Stage 3 for sauerkraut)
3 chicken breasts, cooked and shredded
1/2 onion, diced
juice of 1 lime
salt
pinch or two chipotle powder
1-2 tsp. cumin
3 to 4 cloves garlic
1-2 tsp. oregano
meat stock
a bunch of cilantro
You can use leftover chicken meat from roasting a chicken or from making stock. Melt some nice GAPS fat in a skillet (I used coconut oil) and cook the onion until soft. Add the garlic and spices and cook and stir for a few minutes. Pour in some meat stock if necessary to keep it from sticking. Add the chicken and mix well. If you're going to add the cilantro to the whole thing, do so now. I kept it separate because half the family doesn't like it.
We scooped the chicken into lettuce leaves and added cilantro, guacamole and cucumbers then rolled them up like burritos. We tried some with sauerkraut as well. Everything tastes better with sauerkraut. The guacamole was simply avocado, salt and a squeeze of lemon juice. Even my guac haters had some small scoops of it tonight!
The original recipe says to add a Anaheim or poblano pepper and a green bell pepper to the onion and cook it together. My husband and I are the only ones that like peppers so I left it out. Next time I'll make them but keep them on the side, like the cilantro. I felt like it needed a bit more heat, but it was perfect, as is, for the kids.
Italian Meatball Soup with Greens
This soup was delicious and simple. Everyone loved it. A few people added sauerkraut in as well.
Meatballs (you could use any recipe for these)
1 onion
4 cloves garlic
1/4 c. parsley (leave out until Stage 3)
2 eggs
salt (I used about 1 tsp or so)
black pepper
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 - you could probably use chicken or turkey as well)
Puree 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 - a LOT 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 more. Serve w/additonal parmesan cheese (if you're up to that Stage yet).
Without adding the parsley to the meatballs, this would be a Stage 1 recipe. The parsley can be added in Stage 3. Parmesan cheese can be eaten in Full.
Meatballs (you could use any recipe for these)
1 onion
4 cloves garlic
1/4 c. parsley (leave out until Stage 3)
2 eggs
salt (I used about 1 tsp or so)
black pepper
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 - you could probably use chicken or turkey as well)
Puree 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 - a LOT 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 more. Serve w/additonal parmesan cheese (if you're up to that Stage yet).
Without adding the parsley to the meatballs, this would be a Stage 1 recipe. The parsley can be added in Stage 3. Parmesan cheese can be eaten in Full.
Saturday, July 16, 2011
Meat Patties
One of our very favorite meals thus far is meat patties (which can also be meatballs).
It's a recipe you can change around all the time but the basics are thus:
ground beef (or chicken or lamb or turkey)
salt
pepper
pureed veggies - I like to use onion, garlic, carrot regularly and then add in a few extras - zucchini, spinach, kale, etc.
you could also use fresh herbs in Stage 2/3 and dried herbs/spices in Stage 5 to change the flavors around
For 2 pounds of beef I usually use 1 small onion or 3/4 a medium one, 2 or 3 cloves garlic and one huge carrot. If I'm using a leafy green, I'll use several handfuls.
Mix it all together and form into patties. Bring a pan of broth to a boil (use the kind of broth that matches your meat - chicken broth for chicken patties) and place the patties in the broth - enough broth to come up about halfway on the meat. Reduce heat, cover and let simmer for about 30 minutes, turning a few times. You can either let the broth reduce so it's thick like gravy and serve it with the patties or you can use the broth as a soup.
I've tried adding the meatball version of this directly to soup and letting it simmer, but they don't end up nearly as tasty as having them in the concentrated broth and then put into the soup at the end.
These are flavorful, soft and snarfed down by my kids. You could easily make large batches of this and freeze them uncooked. When you're ready to make them just pop a few into the pan and let them simmer until cooked through.
It's a recipe you can change around all the time but the basics are thus:
ground beef (or chicken or lamb or turkey)
salt
pepper
pureed veggies - I like to use onion, garlic, carrot regularly and then add in a few extras - zucchini, spinach, kale, etc.
you could also use fresh herbs in Stage 2/3 and dried herbs/spices in Stage 5 to change the flavors around
For 2 pounds of beef I usually use 1 small onion or 3/4 a medium one, 2 or 3 cloves garlic and one huge carrot. If I'm using a leafy green, I'll use several handfuls.
Mix it all together and form into patties. Bring a pan of broth to a boil (use the kind of broth that matches your meat - chicken broth for chicken patties) and place the patties in the broth - enough broth to come up about halfway on the meat. Reduce heat, cover and let simmer for about 30 minutes, turning a few times. You can either let the broth reduce so it's thick like gravy and serve it with the patties or you can use the broth as a soup.
I've tried adding the meatball version of this directly to soup and letting it simmer, but they don't end up nearly as tasty as having them in the concentrated broth and then put into the soup at the end.
These are flavorful, soft and snarfed down by my kids. You could easily make large batches of this and freeze them uncooked. When you're ready to make them just pop a few into the pan and let them simmer until cooked through.
Day 17
Breakfast
Smoothies (blueberries, strawberries, banana, coconut oil, flax seed oil, raw egg yolks, mango)
Juice (carrot, apple, mandarin orange)
nuts - soaked and dehydrated
(Full for smoothies, Stage 4 for juice, Full for eating nuts plain)
Lunch
Scrambled eggs, Meat and Veggie Sausages, pumpkin pie carrots, watermelon
(Stage 3 for eggs, Full for sausages because of seeds but could modify to be Stage 3, Stage 5 for carrots, Stage 6/Full for watermelon)
Today's "sausages" had the following:
chicken stuff - skin, meat, etc picked off a few smallish chickens over the past week or two
1 turnip
3/4 an onion
4 cloves garlic
1 red bell pepper
carrot pulp from juicing - probably 10 carrots worth, maybe a bit more
the guts of 2 zucchini (I used the outside parts for noodles)
1 1/2 head broccoli
spinach - 4 or 5 large handfuls
almonds and walnuts - maybe a cup
pumpkin and sunflower seeds - about 1/2 cup
a few spoonfuls coconut oil and palm oil
salt
I skipped the cumin, but wish that I hadn't. I should have just reduced it. They didn't hold up as well as the last batch and fell apart at turning and storage. The kids (and hubby) liked them though and said they'd be happy to eat the pieces.
Dinner
Meat patties, broccoli, zucchini noodles, sauerkraut, avocado (and olive oil)
(Stage 1 for meat patties, broccoli and noodles, Stage 3 for sauerkraut, avocado and olive oil)
Tonight's meat patties had:
3/4 an onion
1 huge carrot
a gob of spinach
Pureed the above together and mixed with 2 pounds ground beef, salt and pepper. Simmered in a pan with broth (about 1 cup beef broth), covered until they were cooked through. I did turn them a few times while cooking. I used the excess broth as a "soup" for myself.
Once again the meat patties were a huge hit. I thought I'd use 2 pounds so I'd have leftovers for tomorrow. I have no leftovers. They ate them all.
Reactions:
The 10-yr-old has been cranky for days. Maybe he's detoxing, maybe he's sick of the diet, maybe he's hitting puberty. Who knows?
No real physical changes going on, either good or bad.
Thoughts:
I continue to work on menu plans and scouting recipes. Today was the first day since we started that the counters were clean! They are usually covered with clean pans, dirty pans, soaking foods, etc. Drives me crazy.
I want to expand my ferments so this week I'll be making a few different types. We're also going to try yogurt (once I get it made).
Smoothies (blueberries, strawberries, banana, coconut oil, flax seed oil, raw egg yolks, mango)
Juice (carrot, apple, mandarin orange)
nuts - soaked and dehydrated
(Full for smoothies, Stage 4 for juice, Full for eating nuts plain)
Lunch
Scrambled eggs, Meat and Veggie Sausages, pumpkin pie carrots, watermelon
(Stage 3 for eggs, Full for sausages because of seeds but could modify to be Stage 3, Stage 5 for carrots, Stage 6/Full for watermelon)
Today's "sausages" had the following:
chicken stuff - skin, meat, etc picked off a few smallish chickens over the past week or two
1 turnip
3/4 an onion
4 cloves garlic
1 red bell pepper
carrot pulp from juicing - probably 10 carrots worth, maybe a bit more
the guts of 2 zucchini (I used the outside parts for noodles)
1 1/2 head broccoli
spinach - 4 or 5 large handfuls
almonds and walnuts - maybe a cup
pumpkin and sunflower seeds - about 1/2 cup
a few spoonfuls coconut oil and palm oil
salt
I skipped the cumin, but wish that I hadn't. I should have just reduced it. They didn't hold up as well as the last batch and fell apart at turning and storage. The kids (and hubby) liked them though and said they'd be happy to eat the pieces.
Dinner
Meat patties, broccoli, zucchini noodles, sauerkraut, avocado (and olive oil)
(Stage 1 for meat patties, broccoli and noodles, Stage 3 for sauerkraut, avocado and olive oil)
Tonight's meat patties had:
3/4 an onion
1 huge carrot
a gob of spinach
Pureed the above together and mixed with 2 pounds ground beef, salt and pepper. Simmered in a pan with broth (about 1 cup beef broth), covered until they were cooked through. I did turn them a few times while cooking. I used the excess broth as a "soup" for myself.
Once again the meat patties were a huge hit. I thought I'd use 2 pounds so I'd have leftovers for tomorrow. I have no leftovers. They ate them all.
Reactions:
The 10-yr-old has been cranky for days. Maybe he's detoxing, maybe he's sick of the diet, maybe he's hitting puberty. Who knows?
No real physical changes going on, either good or bad.
Thoughts:
I continue to work on menu plans and scouting recipes. Today was the first day since we started that the counters were clean! They are usually covered with clean pans, dirty pans, soaking foods, etc. Drives me crazy.
I want to expand my ferments so this week I'll be making a few different types. We're also going to try yogurt (once I get it made).
Friday, July 15, 2011
Peanut Butter Fudge
I love coconut oil and I love finding sneaky ways to get it into our diet. My kids raved about this fudge. The five-year-old was 'surprised we could eat chocolate'. I didn't use a food processor to mix it, I just stirred it together and there was a layer of peanut butter/honey at the bottom once it set up. I'll try the processor next time to see if that makes a difference. I'd also like to try this with almond butter, maybe cashew as well.
1 c. coconut oil
1/2 c. peanut butter (homemade, or other nut butter)
honey to taste
a pinch or two sea salt
1 tsp. vanilla - still not sure if this is GAPS legal or not
Melt the coconut oil over very low heat. Pour it and remaining ingredients into food processor or blender and have at. Pour it into an 8x8 glass pan and place it in the freezer to "set up". You'll need to leave it in the freezer or refrigerator unless you live in Antarctica and have no central heating.
I'm not sure where to put this. Too much coconut oil too early might cause problems. Honey in small amounts is allowed starting in Stage 5. Vanilla is still up in the air. I'd save it for Full or at least Stage 5.
1 c. coconut oil
1/2 c. peanut butter (homemade, or other nut butter)
honey to taste
a pinch or two sea salt
1 tsp. vanilla - still not sure if this is GAPS legal or not
Melt the coconut oil over very low heat. Pour it and remaining ingredients into food processor or blender and have at. Pour it into an 8x8 glass pan and place it in the freezer to "set up". You'll need to leave it in the freezer or refrigerator unless you live in Antarctica and have no central heating.
I'm not sure where to put this. Too much coconut oil too early might cause problems. Honey in small amounts is allowed starting in Stage 5. Vanilla is still up in the air. I'd save it for Full or at least Stage 5.
Thursday, July 14, 2011
Fish patties
I loosely based the fish patties on this recipe.
I used about:
1/3 cup leftover cod from last night
some salmon
1/2 an onion
1 zucchini
7 or 8 baby carrots
2 cloves garlic
about 1/3 to 1/2 cup ground nuts (almonds and pecans)
3 eggs
salt
Pureed all the veggies and added it to the fish with the eggs and nuts then mixed it all together. It was a bit goopy but I formed mushy patties and laid them gently in the pan and they held together just fine. Cooked it in my cast iron skillet until browned on both sides. Would have been great with some homemade mayo, but I didn't have my olive oil until late in the afternoon. Maybe next time.
All the kids ate these and had seconds or fifths, depending on the kid.
This is a Stage 4 recipe because it's not boiled!
I used about:
1/3 cup leftover cod from last night
some salmon
1/2 an onion
1 zucchini
7 or 8 baby carrots
2 cloves garlic
about 1/3 to 1/2 cup ground nuts (almonds and pecans)
3 eggs
salt
Pureed all the veggies and added it to the fish with the eggs and nuts then mixed it all together. It was a bit goopy but I formed mushy patties and laid them gently in the pan and they held together just fine. Cooked it in my cast iron skillet until browned on both sides. Would have been great with some homemade mayo, but I didn't have my olive oil until late in the afternoon. Maybe next time.
All the kids ate these and had seconds or fifths, depending on the kid.
This is a Stage 4 recipe because it's not boiled!
Almond bread
I used the recipe from Cheeseslave for almond bread. It created a dense loaf and for once didn't stick in my pan. I've made this recipe and added cooked squash as well and it turned out nicely.
One of my sons laughed at how "short" the bread was. They're used to my big loaves of fluffy wheat bread. Fluffy this is not!
Nut breads are a Stage 4 recipe.
One of my sons laughed at how "short" the bread was. They're used to my big loaves of fluffy wheat bread. Fluffy this is not!
Nut breads are a Stage 4 recipe.
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