Following our trials and tribulations as we attempt to remove all grains, many starchy vegetables and most sugars from our diet while maintaining our love of good food! We strive to make all of our recipes GAPS and/or SCD compliant. Note: We didn't know about "Grain-Free Gourmet" when we chose our name. We are not affiliated with those good folks.

Sunday, February 22, 2009


I used this recipe from The Spice House, and made my own sauerbraten spice mix from the list of spice blend ingredients that it links to.  It was delicious! I served it with green beans in a lemon vinaigrette dressing and purple cauliflower. When I took the meat out of the dutch oven, there was this fabulous soup left in the pot of the chopped veggies in this very flavorful broth. This can be turned into a sauce, but as I was running short on time, I simply served the veggies alongside the meat. I plan to use these veggies to stuff cabbage rolls to serve with the leftovers. My kids loved the meat and beans from this dinner.

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