Simple Latte

I came up with this option for my very occasional espresso or coffee drink because my counter space is too precious to keep my espresso machine on hand. It's easy to run to a neighborhood coffee shop for the espresso or coffee, but what to do about the foamed milk? I find coconut milk much too strong (and thick) to use as creamer, so here's my solution, which is so good I don't miss the "real" thing!

 INGREDIENTS:

1 c nut milk
1/4 c coconut milk
1 tsp honey or to taste
1-2 shots of espresso
grated nutmeg to sprinkle on top (optional)
1 tsp vanilla extract (optional)

In a small saucepan, mix together the milks. Gently heat the milk mixture while stirring until it reaches the desired temperature.  Remove from heat and stir in the honey to taste and the vanilla if using. 

You can steam the milk with an espresso machine if you have one handy, or you can froth it with a hand blender by gently lifting the blender to the surface while it's running to form bubbles.  Do this slowly and carefully as it can be extremely messy.

Pour the mixture into a tall glass.  Sprinkle nutmeg on top if desired.

VARIATIONS:
The milk mixture also works well as a coffee creamer and makes a good cafe au lait. In the summer, I plan to blend the nut milk with frozen coconut milk in the blender to make an iced latte. You can experiment with various flavoring extracts (such as almond) if you are feeling adventurous.

Basic Pizza Sauce

This sauce is very basic and very good. It makes exactly enough to cover the coconut flour pizza crust recipe. It would be very good with additional veggies pureed in, such as zucchini or leafy greens.

INGREDIENTS:

1-2 T of fat for cooking
1 onion
4 large tomatoes
2 tsp dried oregano
2 tsp dried basil
3-4 cloves of garlic, crushed
salt to taste

METHOD:

Heat the fat or oil in a large skillet. Chop the onion finely in a food processor, then add to the hot oil and saute for about 5 minutes. Puree the tomatoes in the food processor and have them ready.

Stir in the seasonings and add the crushed garlic. Add the pureed tomatoes and stir thoroughly. Add some salt. Let the sauce simmer for about 1-2 hours to cook down. Once the sauce has reached it's desired thickness, remove from heat, adjust the seasonings, and use on your pizza!

You can use the coconut flour crust recipe,

Hazelnut pizza crust recipe, or seed crust recipe.

Watermelon Sorbet

This is very simple and very refreshing.

INGREDIENTS:

5 cups watermelon, chopped into chunks and de-seeded
(this was about 1/4 of a medium watermelon)
2 T fresh lemon or lime juice
1-2 T honey (optional)
pinch of salt

METHOD:

Place all ingredients in a food processor and puree. Pour pureed mixture into an ice cream maker and freeze according to machine instructions.

If you don't have an ice cream machine, you can pour the mixture into a large flat pan, such as a pyrex lasagna pan, and freeze. Once frozen, break it up with a knife and puree chunks in the food processor again.

Lime Coconut Cream Soda

This is simple and very refreshing.

INGREDIENTS:

juice of 2 limes
1-2 T coconut milk
1-2 T honey
sparkling water (about 12 oz)

METHOD:

Juice the two limes, and put this juice in a small saucepan. Heat it slightly and add in the honey. Heat it just enough for the honey to dissolve, then remove from heat.

Pour into a tall glass or small pitcher, add in the coconut milk and stir, then fill up the glass or pitcher with the sparkling water.

If a creamier drink is desired simply add more coconut milk.

Orange Creamsicle Milkshake

This is a very simple, very delicious treat on a warm day. Orange creamsicle is one of my favorite flavors and while this doesn't look orange, the taste is just right! My kids also loved this.

To make, I combined about 1 1/2 cups of coconut ice cream and the juice from two oranges in the blender. I put vanilla in my ice cream when I make it- if you don't , add some vanilla into the blender as well. Add about 1-2 T of honey (or to taste) and blend. If you find that the honey doesn't blend in well this way, you can also heat the orange juice a little on the stove and mix the honey in- it will melt in that way and stay dissolved in the cold drink.

Apricot Macadamia bars

I am always in search of foods that I can keep on hand to grab-and-go. I still like to be spontaneous on occasion, and having a few snacks around can really facilitate that. These bars were a huge hit with my family, and they travel well. If it's very hot, you should pack them in the cooler so the coconut oil doesn't melt completely.

Ingredients

2 handsful dried apricots (unsweetened of course) 2 handsful organic raisins
2 heaping Tbsp. coconut oil
1 handful chopped macadamia nuts
1 palmful shredded coconut (again unsweetened)
1 Tbsp. vanilla extract

Method

Chop apricots and raisins along with the coconut oil in a food processor until they become a mass. Turn out onto a jelly roll pan (cookie sheet with side or a bar pan). With clean hands, knead in the remaining ingredients.

Flatten in your pan to about 3/4 inch thick. (I tried to flatten the borders to make my bars neater when I cut them. This did not fill my small jelly roll pan.) Refrigerate until firm. Cut into bars. (I found that holding my hand under my stainless steel pan warmed the bars just enough to release them with ease.) Pack into suitable containers and refrigerate or freeze. They taste good straight from the freezer too.

BLT Salad

Sometimes I crave certain things. A BLT sandwich used to be a favorite. I developed this salad when Iwas on a GFCF diet. It took me a while to remember that I can have it on GAPS! I use Organic Prairie bacon that is sweetened with only honey. I called the company to be sure that there were no hidden ingredients, and they assured me that there are not. We haven't had any trouble with it, but we still limit it to once per week or less. It's pretty expensive too, so it's one of the few foods that I "ration". This salad is a great way to get the flavor without using too much bacon.

This makes one generous serving for a meal or two smaller servings as an accompaniment. You could serve it with a slice of onion torte and a cup of your favorite soup.

Ingredients

Two big handsful romaine lettuce (or other greens) torn into bite size

A palmful of grape tomatoes sliced in half

3 slices of bacon, cooked crisply and crumbled

2 Tbsp. homemade mayonnaise

Salt and pepper to taste

Method

Toss all ingredients together and enjoy.

Coconut Flour Pizza Crust

I came up with this recipe today because I wanted a pizza crust not made with almonds, as one of my kids is sensitive to oxalates. This recipe is loosely based on a low-carb pizza crust recipe by George Stella, which uses soy flour. I wish I could say this recipe was fabulous, it's not- however it does get the job done and sometimes that what counts :) It did not, however, photograph well.

INGREDIENTS:

1/2 cup coconut flour
3 eggs
3/4 cup coconut milk
1/3 cup club soda or water
1 tsp salt
1 tsp dried oregano
1 tsp dried basil
1 clove garlic, crushed

METHOD:

Preheat oven to 375 degrees.

Beat eggs in a medium bowl, then beat in other ingredients.

Spread thinly and evenly on a greased pizza pan or cookie sheet (this was just the right amount of dough for a 10" x 15" jelly roll pan). The dough will be more sticky then regular dough and bit thinner in consistency

The original recipe said to bake for 12-15 minutes, until the crust is nicely browned and cooked through. This took closer to 30 minutes in my oven- not sure whether it is the change in flour or the fact that my oven temp is off. It should be done when the edges start to brown.

Top your pizza with sauce and whatever else you would like. Bake for another 5-10 minutes, depending on the toppings. If you are lucky and able to have cheese, bake until the cheese has melted nicely.

German mustard

I made this months ago and gobbled it up in no time with good quality (GAPS-legal) store-bought bratwursts and homemade sauerkraut. It was a great quick meal. Next time I make this (soon!) I'm going to double the recipe. I found this recipe http://www.gretchencooks.com/, and I only had to change one ingredient.

When I made it, I used a mixture of yellow and brown mustard seeds, but it was impossible to chop the brown seeds without pureeing the yellow seeds. I like the brown seeds for visual interest, so I will try all brown next time, but I'm not sure if it will thicken without some yellow. Anyway, it turned out great with the pureed yellow seeds, it just took a while for the spiciness to mellow.

Ingredients

1/4 cup mustard seeds

2 Tbsp. dry mustard

1/2 cup COLD water

1 cup apple cider vinegar

1 small onion, chopped (about 1/4 cup)

3 Tbsp. honey

2 cloves garlic, minced

3/4 tsp. salt

1/4 tsp. dried tarragon

1/4 tsp. ground cinnamon

Method

Combine mustard seeds, dry mustard and water in a small bowl. Cover and let stand at least 4 hours or overnight. Combine vinegar, onion, honey, garlic, salt, tarragon and cinnamon in a small saucepan. Bring to a boil over high heat; reduce to medium. Boil, uncovered for about 7 to 10 minutes until the mix is reduced by half. Pour vinegar mix through a fine sieve into a food processor bowl. Rinse saucepan and set aside. Add mustard mix to the vinegar mix; process in food processor about 1 minute or until mustard seeds are chopped but not pureed. Pour into rinsed saucepan. Cook over low heat until mustard is thick, stirring constantly. Store in airtight container in the fridge for up to 1 year. Wait at least two weeks before eating, preferrably a month.

Mayonnaise

This is my version of Sierra's recipe for mayonnaise. I think it's a good substitute for store-bought. This is a crowd-pleaser and goes well in mayonnaise-based salads and dips. Now that I've found an extra virgin olive oil that I like, I use all olive oil. I recommend starting out with the 1/2 cup canola or other mild oil, if you are trying to convert anyone to the homemade version.

Ingredients

1 Tbsp. apple cider vinegar
1 pinch mustard powder
1/2 tsp. salt
1 whole egg
1/2 cup good quality extra virgin olive oil
1/2 cup cold pressed canola oil (or another mild oil, or all olive oil)

Method

Combine first four ingredients in a food processor or blender. Blend until smooth and well-combined. With the motor running, add oil, a few drops at a time (I use an old squeeze bottle for this job). As the mayo starts to thicken, you can add the oil in a more steady, but thin, stream. Store in the refrigerator for up to two weeks.

Dijon Mustard

I made this recipe about a month and a half ago. It is pretty good, but I found it a bit sweet. Next time, I will reduce the amount of honey. I'm posting it here in the form that I found it (more or less). It takes about a month for the flavors to mellow, so do not eat it right away unless you like very spicy mustard. It also yields about four small jars of mustard, which last a long time in my house.

Ingredients

1 large onion
3 cloves garlic
2 cups dry white wine
4 ounces dry mustard
4 tablespoons honey
1 tablespoon olive oil
2 teaspoons salt

Method

Mince onion and garlic. Combine with wine and bring to a boil. Reduce heat and simmer for 10 minutes. Remove from heat and cool slightly.

Pour through a strainer and save the onion and garlic to add to soup.

Combine dry mustard and strained wine to make a paste. Add the honey, oil, and salt and mix well. Return the mixture to the saucepan and cook over low heat until it thickens while you stir constantly.

Cool to room temperature. Stir well. Store, covered, in the refrigerator. Wait at least two weeks, before eating, preferrably a month. Will keep for months.

Broccoli and Cauliflower Salad

I've been looking for a side dish to take the place of potato salad, both in terms of filling, starchy-feeling comfort food as well as ease of preparation. I came across the idea for this in an old church fundraiser cookbook- few of the ingredients were GAPS legal, so I modified it and the result has been a big hit with my family.

To make the salad, steam one head of cauliflower and about the equivalent amount of broccoli. Dress it as you would have for potato salad. I make a simple dressing from olive oil, GAPS mayonnaise, salt, and some lemon juice or apple cider vinegar. This would be acceptable early on in intro, once whole egg is introduced. Later, you can add chopped Bubbie's pickles and chopped onions or whatever else suits your fancy.

Simple Coconut Ice Cream

This is a simple version of coconut ice cream for those times when you don't feel up to doing anything more elaborate. This recipe also doesn't require an ice cream maker.

INGREDIENTS:

1 14 oz can of pure coconut milk
2-3 egg yolks
1 tsp vanilla extract, or to taste.
honey to taste

METHOD:

Blend all ingredients together. I find this easier with a an immersion blender but either kind of blender would work. Taste and adjust flavors if needed.

Pour the mixture into either an ice cube tray or into one large flat pan, and place in the freezer. Let the mixture freeze mostly, then remove and blend again. If the mixture is only partially frozen, this should work with a blender. Add a little more coconut milk if you need more liquid when blending.

I prefer to freeze the ingredients ahead of time, so when I take the mixture out of the freezer it is frozen solid. I put the frozed misture into the food processor (broken up if one large pan was used), add about 1/4 cup of coconut milk, and pulse to soften.

If a milkshake is desired, just keep blending until desired consistency is reached.

Variation- frozen fruit such as strawberries can be added prior to the second blending to make a fruity ice cream.

Stewed Prunes

We tried this with the desire to add something new into our breakfast routine. This goes really well with pancakes, and the liquid makes a wonderful syrup if you allow it to thicken. If you remove the lemon and puree it in the blender it makes a delicious jam.

To make stewed prunes, simply put the amount of prunes you want to cook into a saucepan (we use about a pound) and cover them with cold filtered water. Bring to a boil, then reduce to a simmer and simmer for about 20 minutes. At this point you can add in some things for flavor- our favorite is a half a lemon, sliced, and a cinnamon stick. Simmer another 10 minutes, adding more water if necessary. Cooking time will vary depending on how dry the prunes were to start and how you like them. If you let them sit they will thicken.

Braised Belgian Endive

These are really good. I think I'll make them again soon and post a picture :) If you are not doing dairy, experiment with other fats.

Ingredients

2 Belgian endives
2-3 Tbsp. ghee or butter
1 cup chicken broth
1 Tbsp. lemon juice
1 tsp. honey
salt and pepper to taste

Method

Melt butter in a heavy bottomed pan that is big enough to hold your endives. Wash and trim the ends of the endives. Slice in half lengthwise and add them to the pan. Cook over medium heat, until the edges are nicely browned, butter will brown too. Add chicken broth. Mix lemon juice and honey and drizzle over endives. Cover loosely (allow some steam to vent on the side). Simmer for 20 minutes or until tender. Add salt and pepper to taste.

Pot au Feu

This is French-style pot roast. The broth is supposed to be thin, so you won't feel bad that you can't use flour or corn starch to thicken it. This is a go-to recipe for me, but I don't have a picture right now. I will post one as soon as I can.

Yield: About 4 servings

Ingredients

4 lbs. beef chuck roast, with or without bone
4 quarts good quality homemade beef broth with marrow, if possible
3 sprigs parsley
3 sprigs thyme
1 bay leaf
1/8 teaspoon black peppercorns
1/8 teaspoon whole cloves
2 onions roughly chopped
1 celery stalk, cut into three inch lengths
1/2 lb. carrots peeled and cut into 3 inch lengths

Method

Place meat in a large stock pot. Cover with homemade broth. Add parsley, thyme, bay leaf, peppercorns and cloves (can be tied into a cheesecloth to make later removal easier). If your broth is unsalted, add about 1 tsp. salt. Cook until meat is very tender, about three hours. About half an hour before meat is done, add onions. About 15 minutes later, add celery and carrots. Remove herbs and spices.

Cut meat into serving size pieces and place in bowls. Cover with broth and cooked veggies.

Celery Root and Apple Puree

This is super yummy and completely appropriate for intro. I had sort of forgotten about it because I couldn't do celery products then. I'm sure that most of you are fine with celery though :) This would also be good with an onion added.

This is a great way to get broth and or fat into your kids. You could definitely experiment with other fats, if you can't tolerate dairy or are still on early intro. Try duck, goose, chicken or turkey. Let us know how it turns out.

Yield: approximately 3 servings

Ingredients

1 bulb celery root, peeled and cut into 2 inch cubes
2 tart apples, peeled and diced (roughly same size as celery root)
Chicken or turkey broth
3 Tbsp. ghee or butter (optional)
Salt and pepper to taste

Method

Boil celery root and apple in enough broth to just cover. Cook until tender, about 30 minutes. When the celery root is nice and soft, puree the mixture with a handheld blender. Add ghee or butter, if desired. Add salt and pepper to taste. Stir.

Honey-Glazed Drumsticks

I have been looking for ways to use less expensive meat, and this week organic chicken drumsticks were on sale. My 7 year-old loved this as both a hot dinner, and later cold as a lunch. My 5-year-old wouldn't try it, but I have learned to keep offering and it amazes me what he will eat on this diet! The adults loved this too, and it would be fun to experiment by adding some chipotle seaasoning or other things to the sauce.

INGREDIENTS:

1 T butter or ghee
2 lbs chicken drumsticks (about 6 or 7)
1/4 c lemon juice
1/4 cup honey
3 cloves of garlic, crushed
1-2 inch piece of ginger, grated
salt to taste

METHOD:

Melt the butter or ghee in a heavy-bottomed pan with a lid, such as a dutch oven. Brown the meat. Ideally, the pan should be big enough to allow the drumsticks to lay on the bottom in one layer.

In a bowl, mix together the honey, lemon juice, garlic, ginger, and salt. It may help to mix these in a warm saucepan instead, in order to melt the honey into the other ingredients. Pour this mixture over the chicken, and turn the drumsticks so they are well-coated.

Cook on medium-low heat, covered, for about 25-30 minutes. This allows the chicken and sauce to form a sort-of quick meat stock. After this point, take the lid off, and turn up the heat. Cook another 5-10 minutes, or until the sauce has reduced to desired thickness.