Happy Valentine’s Day 2010

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I was realizing today, Day 71 into this healing protocol, since I'm the only one on this “diet” I am now on kitchen duty for almost every single dinner meal. I'm a little frustrated by that realization because before I was on GAPS I wasn't the only one who could cook. Now it just seems easier to leave it all up to me.

It doesn't help that Younger Son, who used to do a lot of cooking is now focusing solely on and indulging in SAD for all meals. I hope he sees the light one day.

Today we had grilled steaks (ribeyes on sale from Safeway for $3.99/pound) with the faux-tato salad, hearted beets and asparagus. I did make the Linzer Heart cookies. The cookie dough cold is divine. I had visions of making a banana dream smoothie and then toss in little squares of cookie dough.

I have been going through a terrible dilemma trying to decide whether I should go back on my Flovent. Finally tonight I just was at my wits end and decided I was going back on it. What's another six months or the rest of my life?

Okay, enough of the gloom and doom, on with the pictures of our meal and the cookies!

I bought heart cookie cutters in January so I could cut heart shapes with my organic beets. Aren't they pretty? I actually used them to stencil hearts onto a card for my hubby.

Heart Beets
Heart Beets

Faux Potato Salad

I thought the faux-tato salad was a fair substitute for potato salad. One of my favorite foods, but also one known to make me feel exhausted after eating. I mixed heart beets in the salad, and I decorated with a few on top. I did make the mayonnaise and it was delicious! I used the Spectrum white palm oil, 3 egg yolks, 1 Tablespoon and 1 teaspoon apple cider vinegar and 3/4 cup of white palm oil and a few tablespoons of extra virgin cold pressed olive oil. Good stuff, but it does get hard as a rock once refrigerated.

  • 2 cups steamed cauliflower
  • 1 rib celery, chopped
  • 1/4 cup chopped onion
  • 1/2 cup mayonnaise
  • fermented pickles, diced
  • mustard, optional
  • black olives, optional
  • green onions [affiliate link], chopped, optional
  • 1 large beet, steamed, sliced and cut into heart shapes
Chop steam cauliflower into potato sized pieces, or you can “rice” the cauliflower. Add all ingredients except the beet shaped hearts. Mix. Top with the cute little hearts.


Faux-tato Salad with Heart Beets
Faux-tato Salad with Heart Beets

Here is a photo of my dinner meal. I like my meat still mooing. 😉 Too bad these weren't organic, grass fed cuts, but they were still delicious.

Grilled Rib-eyes, asparagus, faux-tato salad and heart beets
Grilled Rib-eyes, asparagus, faux-tato salad and heart beets

Linzer Heart Cookies from Elana's Pantry

I thought the Linzer Heart Cookies were fabulous. I used Elana from Elana's Pantry's recipe, but had to tweak it to make it GAPS legal.

Follow Elana's ingredients list, but use honey [affiliate link] instead of agave. Also, I used butter instead of the grapeseed oil. I think grapeseed oil is GAPS legal, but I haven't bought any yet. Also, here is how I made the “jam” for the cookies.

Jam Substitute

  • 1 apple
  • 3 strawberries
  • 1 teaspoon honey
  • almond flour [affiliate link] to thicken

Cook the apple and strawberries until soft. Blend with stick blender and add teaspoon honey. Add almond flour to thicken, if necessary.

Linzer Heart Cookies
Linzer Heart Cookies

These are the Heart Cookie Cutters that I use to make the cookies. The Aspic / Jelly Cutter Set has the 1/2 inch heart cutter which I used to cut out the hearts in the beet slices.

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