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.

Tuesday, January 17, 2012

Kale Chips

Do you think your kids won't eat vegetables? Try these. I am generally against recipes that require me to stand around doing repetitive work, especially when the fruits of my labor are then gobbled up in less than 10 minutes. But I have to make an exception for a recipe that gets my kids chanting, "Kale! Kale! Kale! We want kaaaaaale!" I think we all know that kale is a "super food" and these delicious chips have the added benefit of being crispier than potato chips!



2 bunches kale (the flatter varieties are easier to work with, but any type will do)
1 Tbsp. extra virgin olive oil* (or other oil/fat, if desired)
Sea salt and freshly ground pepper


Heat your oven to 250 degrees F. Wash kale and remove tough central rib (you can skip this step, if your kids will eat up to the rib, and you don't mind having chewed on stems around). Pat kale dry. Place in a bowl and coat with olive oil (I use my hands to rub the oil on all surfaces). Place kale in one layer on two baking sheets. Sprinkle with sea salt and pepper (you can leave out the pepper. I sometimes do). Bake in the oven for about 30 minutes or until leaves are very crispy (they will easily break apart). Allow to cool until they are easy to handle, then watch the feeding frenzy begin.

*NB, Dr. Campbell-McBride advises against heating olive oil. Personally I do not have a problem cooking with extra virgin olive oil at low temperatures (below its smoke point). I have not read any scientific studies that corroborate the claim that heating olive oil causes it to take on unhealthful properties. I would be happy to peruse any such studies that my readers might know about. (I'm not interested in links to claims, only to actual studies or reports of actual studies, where the journal of publication is cited). If you wish not to use olive oil, any fat would work, but the flavor would be different (though almost surely very tasty). Obviously hard fats would need to be melted first.

Tuesday, January 10, 2012

Almond Flour Brownies

Imagine my delight when I discovered that Dr. Campbell-McBride had decreed that cocoa powder was OK for us advanced GAPSters. Then imagine my sadness when I discovered that there were zero decent almond flour brownie recipes out there on the internet. Of course I had to fill the void. Some things are worth a little trial and error! I believe I have finally got it right. These babies could definitely give the old gluten-laden variety a run for their money. I made these today, and there is one left (only because I don't think anyone else realizes it!).

These make a dense, moist, chewy, chocolaty brownie.

So here it is in all it's simple glory :)


2/3 cup honey
1/2 cup melted butter or coconut oil
1 Tbsp. vanilla extract
3 eggs
1 cup almond flour
1/2 cup cocoa (I used raw cacao)
1/4 tsp. baking soda (this can be omitted)
1/4 tsp. sea salt (omit if using salted butter)


Heat oven to 350 degrees F. Mix honey, butter, vanilla and eggs until smooth. (If omitting baking soda, beat eggs until foamy before adding in other wet ingredients.) Add almond flour, cocoa, baking soda and optional salt. Stir to blend. Pour into greased 8x8x2 inch pan. Bake for approximately 25 minutes, until center no longer jiggles and top feels cakey.

Cool on a wire rack at least until sides pull away from the edge of the pan before cutting.

Wednesday, January 4, 2012


The problem with chili is that it doesn't photograph well. It's not exactly an elegant dish, but it is delicious and a crowd pleaser. Giving up most beans does not mean you have to give up chili! Real chili doesn't include beans anyway (but you can add navy beans, if you don't mind the look). I have been making this chili for a while now, and it is a big hit with my family and with company. It's also a lot of fun to prepare a variety of toppings for people to add as they desire--chopped tomatoes, chopped avocado, chopped jalapenos (or other chilies), chopped onions (or scallions), minced fresh cilantro, olives, guacamole, salsa, sour cream, hot sauce, etc.

This is another recipe I don't measure precisely with, plus I always make a huge batch and freeze any leftovers. Also, I tend to make my "spicy" dishes mild and let people add more hot sauce, if desired.


2 Tablespoons fat (for browning meat)
Salt and pepper
5 pounds beef stew meat, cut into cubes
1 1/2 large onions, finely chopped (my kid doesn't like chunks of onions)
3 Tablespoons dried ground paprika
2 Tablespoons dried ground cumin
1 Tablespoon dried oregano, crushed in palm before adding
1/8 teaspoon cayenne pepper
2-4 Tablespoons red wine (optional)
2 Cups beef broth (or water)
3 cloves garlic, crushed


Sprinkle salt and pepper over meat. In a large cooking pot, brown the meat in the fat over medium heat. You will probably need to do this in batches. Add onions, and saute until softened and translucent. Add all meat back to the cooking pot. Add paprika, cumin, oregano, and cayenne to meat and stir over medium heat for about a minute to coat and allow spices to "activate". Add optional red wine, and stir to blend. When simmering, add beef broth to cover meat at least half way. Bring to a simmer then lower heat to keep at a low simmer and cover. Cook for an hour or two until meat is tender. Add garlic at the end and stir through. Taste and adjust seasonings as desired.

If you want to do this in a slow cooker, just add all of the ingredients after you've browned the meat and softened the onions. If you put everything in together at once (raw), it will still taste good, but the onion flavor will be stronger, and the meat will have less depth of flavor and color.


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