Category Archives: Thanksgiving

Recipes appropriate for Thanksgiving.

Turkey Stock

Turkey Stock – The Best Part of Thanksgiving

Turkey Stock

We've been making turkey stock from the Thanksgiving turkey for decades, long before I ever heard of GAPS or Nourishing Traditions. It's the perfect opportunity to make a large amount of broth, and then we're set for several batches of soup. I always save the neck, gizzard and heart to add into the stock pot to make broth. I also save any juices left in the pan after the turkey is done baking.

I've recently discovered these awesome Ball Jar Wide Mouth Pint and Half Jars *Amazon Affiliate Link. They are tall without a shoulder and this makes them perfect for using in the freezer! Not only is there less chance of them breaking, but it is so much easier to get broth out of the jar when it isn't completely thawed!

I just set the broth into a warm pan of water and leave it and pretty soon there is a thin layer of broth thawed all the way around and pretty soon I can dump the frozen broth right out.

I'm definitely going to be investing in more of these!

You'll also need a large stock pot. I recommend using a 16-Quart Stainless Steel Stockpot *Amazon affiliate link (please don't use aluminum) with a thick bottom layer. This will help to prevent food from burning. In the past I could only afford to buy the stock pots with the thin bottom and I was burning food all the time.

You can also make turkey broth in your Instant Pot, but I found that I needed to break the carcass into two pieces and make two separate batches. You could freeze the second half to make broth at a later date.

Turkey Stock from a Turkey Carcass

  1. Remove as much of the meat as you can from the turkey carcass to be used for leftovers, sandwiches, or to be chopped up and place into a pot of soup once the broth is done. Ideally this task is completed following Thanksgiving dinner. Save carcass in the refrigerator or freezer until ready to turn into stock.
  2. Place the turkey carcass in the stock pot.
  3. Add in 4 ribs of celery, cut into 3″ pieces. I like to put the vegetables in big pieces so I can pull them out to save to add to a pot of soup.
  4. Add 1 onion, quartered.
  5. Add four large carrots, peeled and cut into 3″ pieces.
  6. Add parsley flakes, sage, peppercorns and bay leaf.
  7. Add filtered water to cover the carcass and vegetables.
  8. Bring to a boil, then lower heat until simmering.
  9. Cook for several hours until the carcass is falling apart.
  10. Pick out cooked vegetables, reserve for making soup.
  11. Strain broth.
  12. You can use it now to make soup.
  13. For the leftover broth, allow to cool for an hour or two, then refrigerate or freeze.

Turkey Stock - The Best Part of Thanksgiving
Author: 
Recipe type: Turkey Stock for Making Soup
Cuisine: American
 
Frugal use of the turkey carcass after the big Thanksgiving Dinner - turn it into a couple gallons of stock for making soup.
Ingredients
  • 1 turkey carcass
  • turkey neck, gizzard and heart
  • 4 ribs celery, preferably with leaves
  • 1 large onion
  • 4 carrots, peeled
  • ¼ cup parsley flakes
  • 1 teaspoon sage
  • 8 peppercorns
  • 8 cloves garlic
  • 1 bay leaf
Instructions
  1. Remove as much of the meat as you can from the turkey carcass to be used for leftovers, sandwiches, or to be chopped up and place into a pot of soup once the broth is done. Ideally this task is completed following Thanksgiving dinner. Save carcass in the refrigerator or freezer until ready to turn into stock.
  2. Place the turkey carcass in the stock pot.
  3. Add in 4 ribs of celery, cut into 3" pieces. I like to put the vegetables in big pieces so I can pull them out to save to add to a pot of soup.
  4. Add 1 onion, quartered.
  5. Add four large carrots, peeled and cut into 3" pieces.
  6. Add parsley flakes, sage, peppercorns and bay leaf.
  7. Add filtered water to cover the carcass and vegetables.
  8. Bring to a boil, then lower heat until simmering.
  9. Cook for several hours until the carcass is falling apart.
  10. Pick out cooked vegetables, reserve for making soup.
  11. Strain broth.
  12. You can use it now to make soup.
  13. For the leftover broth, allow to cool for an hour or two, then refrigerate or freeze.

Do you use the turkey carcass to make stock?

 

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Deep Dish Apple Cranberry Pecan Pie

Deep Dish Apple Cranberry Pecan Pie (Grain-Free, Honey Sweetened)

Deep Dish Apple Cranberry Pecan Pie

I was inspired to make this yummy pie after I made the Pear Pecan Pie. I just knew it was going to be a hit and it was perfectly delicious! I must warn you that it is pretty sweet, but the cranberries lend a tart bite and balance out the flavor. [UPDATE: The pie got even sweeter because I decided to top it with 1/2 cup of chopped pecans and this new recipe Spiced Caramel Sauce. If you need to dress up the top of this pie, check out the topping.]

My niece cooked Thanksgiving dinner this year and did a really great job. She made an incredibly delicious mulled apple cider using honey [affiliate link] and spices. It was amazing and tasty! I drank several ounces of it mixed with sparkling water. I really loved how it tasted and decided to spice up this pie in a similar way.

Please be aware that you need to use a 9-1/2″ deep dish pie plate to follow this recipe. If you don't have a deep dish pie plate, it is easy enough to customize the recipe. I'll share in brackets how much to use for a regular pie plate.

Use the same amounts for the crust. Just bear in mind that the regular pie crust will have more of an edge than the deep dish.

Crust

Pie Filling

Crust

  1. Measure almond flour, add to a mixing bowl.
  2. Mix in sea salt and cinnamon.
  3. Add soft butter. Mash almond flour and butter together gently with your fingertips, or a fork until it forms crumbly pieces.
  4. Add in a teaspoon of ice water at a time to moisten pie crust. Your goal is to mix lightly with a fork until you have small and some marble sized clumps of dough.
  5. Press into a pie plate. This pie will not have a large crust around the edges, the crust just comes up to the side.

Pie Filling

  1. Scramble eggs in a mixing bowl (scramble well otherwise you may end up with cooked egg white in your pie filling.
  2. Add honey, vanilla, butter and spices. Mix together and it will form a rich caramel looking sauce.
  3. Add apples, cranberries and pecans into the pie crust.
  4. Pour sauce on top.
  5. Cover crust edges with a pie crust protector, or an aluminum foil lip.
  6. Bake at 350°F until pie filling is set, 35-45 minutes.

 

Deep Dish Apple Cranberry Pecan Pie (Grain-Free, Honey Sweetened)
Author: 
Recipe type: Dessert
Serves: 8
 
Perfect blend of cranberries, apples and pecan make this unique pie both sweet and tart.
Ingredients
  • Crust
  • 1-1/2 cups blanched almond flour, tamped down and measured with a knife flat across the top of the cup measurement
  • ¼ teaspoon sea salt
  • 1 teaspoon cinnamon
  • ¼ cup butter, soft and at room temperature
  • ice water
  • Pie Filling
  • 4 eggs [3 if using regular 9-1/2" pie plate]]
  • 1-1/2 cups honey [1 cup]
  • 1-1/2 teaspoon vanilla [1 teaspoon]
  • ¾ teaspoon sea salt [1/2 teaspoon]
  • 6 tablespoons melted butter [4 tablespoons]
  • ¾ teaspoon cinnamon [1/2 teaspoon]
  • ¾ teaspoon ground allspice [1/2 teaspoon]
  • ¾ teaspoon ground cloves [1/2 teaspoon]
  • 2 apples, peeled, cored and sliced thin [1-1/2 apples if using regular 9-1/2" pie plate]
  • 1 cup cranberries [3/4 cup]
  • 1 cup pecans [3/4 cup]
Instructions
  1. Crust
  2. Measure almond flour, add to a mixing bowl.
  3. Mix in sea salt and cinnamon.
  4. Add soft butter. Mash almond flour and butter together gently with your fingertips, or a fork until it forms crumbly pieces.
  5. Add in a teaspoon of ice water at a time to moisten pie crust. Your goal is to mix lightly with a fork until you have small and some marble sized clumps of dough.
  6. Press into a pie plate. This pie will not have a large crust around the edges, the crust just comes up to the side.
  7. Pie Filling
  8. Scramble eggs in a mixing bowl (scramble well otherwise you may end up with cooked egg white in your pie filling.
  9. Add honey, vanilla, butter and spices. Mix together and it will form a rich caramel looking sauce.
  10. Add apples, cranberries and pecans into the pie crust.
  11. Pour sauce on top.
  12. Cover crust edges with a pie crust protector, or an aluminum foil lip.
  13. Bake at 350°F until pie is set, 35-45 minutes.
Notes
This recipe calls for a deep dish 9½" pie plate. Ingredients in brackets are to accommodate a regular 9½" pie plate.

Deep Dish Apple Cranberry Pecan Pie

Here's a piece with the Spiced Caramel Sauce topping it:

Deep Dish Apple Cranberry Pecan Pie with Spiced Caramel Topping

 

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Faux Cornbread Dressing Poppers

Faux Cornbread Dressing Poppers (Grain-Free, Corn-Free)

Faux Cornbread Dressing Poppers

You'll never guess where the inspiration from this recipe came so I'll tell you… my husband and I were shopping at Fry's Marketplace, which is a Kroger brand store and in the advertisement they showed a photo of Dressing Balls. I had never heard or thought of such a thing! I checked out the recipe, and it used package stuffing mix, of course.

I thought they looked pretty yummy though, so I decided I would try and make a coconut flour [affiliate link] version. And I decided to call them poppers, instead of balls.

Faux Cornbread Dressing Poppers

Recipe makes 32-36 poppers

Directions

  1. Preheat oven to 350°F.
  2. Grease a large cookie sheet or casserole and line with parchment paper. This will be a flat layer of cornbread, about 1/2″ in height.
  3. Place 2 eggs and 1/2 cup butternut squash into your blender. Process until completely smooth.
  4. Place the mixture into a large mixing bowl. Add the remaining eggs, melted coconut oil, honey, sea salt, baking soda, poultry seasoning and 1/2 cup broth. Mix on low until combined.
  5. To measure the coconut flour, pack firmly into the cup measurement and use the back of a straight knife to level the flour even with the top edge of the measuring cup.
  6. To ensure there are no lumps, sift coconut flour.
  7. Add coconut flour to the batter and mix.
  8. Immediately pour the batter onto the cookie sheet and place in the preheated oven.
  9. Bake for 20-25 minutes. While the cornbread is baking, melt 1/2 cup butter or your favorite GAPS friendly fat into a skillet. Add celery and onion, saute for 20 minutes.
  10. The cornbread will be firm to the touch and if you lift a corner of the parchment paper you will see that it is nicely browned on the bottom.
  11. Remove from oven and allow to cool for 15 minutes.
  12. Break up bread with a fork until it is in small crumbled pieces.
  13. Return to oven for 15 minutes (this is to dry out the crumbled pieces just a little).
  14. Remove from oven and allow to cool.
  15. Add celery and onion, parsley, salt and pepper.
  16. Scramble four eggs in a large mixing bowl.
  17. Add dressing into the eggs and lightly mix using a fork.
  18. I used a tablespoon scoop to measure each popper.
  19. Lightly press the popper with your hands to form a ball.
  20. Place on a greased cookie sheet and bake for 15 minutes at 350°F.
  21. Remove from oven and place around the turkey for decoration.

Faux Cornbread Dressing Poppers (Grain-Free, Corn-Free)
Author: 
Serves: 32
 
Ingredients
  • 5 large whole eggs (249 grams)
  • ½ cup butternut squash
  • ½ cup coconut oil, melted
  • 2 tablespoons honey
  • ½ cup coconut flour, packed (84 grams)
  • ¾ teaspoon sea salt
  • ½ teaspoon baking soda
  • ¼ teaspoon poultry seasoning
  • ½ cup broth
  • ½ cup butter
  • 1 cup celery, diced (about 2 stalks)
  • 1 cup onion, diced (about 1 medium onion)
  • 4 eggs
  • 2 teaspoons dried parsley
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
Instructions
  1. Preheat oven to 350°F.
  2. Grease a large cookie sheet or casserole and line with parchment paper. This will be a flat layer of cornbread, about ½" in height.
  3. Place 2 eggs and ½ cup butternut squash into your blender. Process until completely smooth.
  4. Place the mixture into a large mixing bowl. Add the remaining eggs, melted coconut oil, honey, sea salt, baking soda, poultry seasoning and ½ cup broth. Mix on low until combined.
  5. To measure the coconut flour, pack firmly into the cup measurement and use the back of a straight knife to level the flour even with the top edge of the measuring cup.
  6. To ensure there are no lumps, sift coconut flour.
  7. Add coconut flour to bowl and mix.
  8. Immediately pour the batter onto the cookie sheet and place in the preheated oven.
  9. Bake for 20-25 minutes. While the cornbread is baking, melt ½ cup butter or your favorite GAPS friendly fat into a skillet. Add celery and onion, saute for 20 minutes.
  10. The cornbread will be firm to the touch and if you lift a corner of the parchment paper you will see that it is nicely browned on the bottom.
  11. Remove from oven and allow to cool for 15 minutes.
  12. Break up bread with a fork until it is in small crumbled pieces.
  13. Return to oven for 15 minutes (this is to dry out the crumbled pieces just a little).
  14. Remove from oven and allow to cool.
  15. Add celery and onion, parsley, salt and pepper.
  16. Scramble four eggs in a large mixing bowl.
  17. Add dressing into the eggs and lightly mix using a fork.
  18. I used a tablespoon scoop to measure each popper.
  19. Lightly press the popper with your hands to form a ball.
  20. Place on a greased cookie sheet and bake for 15 minutes at 350°F.
  21. Remove from oven and place around the turkey for decoration.

 

 

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If you love recipes like this, I have two cookbooks you really need to check out ASAP! Beyond Grain and Dairy and Mastering the Art of Baking With Coconut Flour.

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GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Pear Pecan Pie

Pear Pecan Pie

Pear Pecan Pie

One of my favorite things to do is to buy several pounds of in-season fruit and envision a brand new recipe over several days, attempting to bring it to fruition when I'm off work. Last weekend I had pears. First I made a “braided” bread with pear and apple filling. It tasted good, but I wasn't completely impressed, so that went on the back burner in my mind to stew awhile longer. The process of making that did help to clarify what I was seeking, and next I tried making this Pear Pecan Pie.

Never in my life before have I come so close to eating an entire pie by myself. At one sitting.

As soon as this pie cooled down I cut a slice to take my presentation photos. Once I had a few photos snapped I took one bite. And then another. And before I knew it, that slice was gone. It was just too delicious. And then I ate a second slice. I had to stop myself. I had to exercise some self control. I decided this pie was going to work to share with my Premier Taste Testers. By the time the pie got to work the next day there was less than half to share.

Okay, so pecan pie has always been one of my favorite pies. I love pecans [affiliate link]. I love the texture of Pecan Pie filling in my mouth. It is smooth and sweet. Although honestly I have to admit, too sweet. Because it is usually too sweet we make pecan pie very occasionally. It's usually something we'll have with a holiday meal. Before I started eating “real food” we used Karo corn syrup as the sweetener… ewwww… fortunately, honey [affiliate link] works very well as a substitute.

I wanted to make a pear pie, but I was looking for a pecan pie filling texture. So I decided to start with a pecan pie recipe and add in pears. Instead of re-inventing the wheel I went looking for a GAPS legal pecan pie and found Grain-Free, Honey-Sweetened Pecan Pie from Cara at Health Home and Happiness.

My recipe has less honey, less pecans, and of course pears. My crust is the one I used for my Faux Sweet Potato Pie.

Now just a few words about pears before I share the recipe with you. First of all, pears are in the top 10 foods to avoid because of pesticides so buy organic if you can.

In my experience, pears are one of the “iffy” fruits. By that I mean I haven't had a lot of luck finding them perfectly ripe so I end up having to ripen them on my counter top. Sometimes I get lucky and they ripen wonderfully, all juicy and tasty, while other times they end up with a grainy mushy tasteless texture. But I have had my fair share of pears at the deliciously ripe stage, so I'm not afraid to keep trying.

And now for the recipe. I think I will be making this one at Thanksgiving.

Pear Pecan Pie

Makes one 9-1/2″ pie

Crust

Filling

  1. Preheat oven to 375°F.
  2. Measure almond flour by packing tightly into the measuring cup.
  3. Add to a medium sized bowl with sea salt, and butter.
  4. Use a fork to mix ingredients together until the dough is in chunks.
  5. Add ice water, one tablespoon at a time until the dough holds its shape.
  6. Press into a 9-1/2″ pie pan.
  7. Peel, core and slice the pears. Add sliced pears into the pie crust.
  8. Add pecans, spread around evenly.
  9. Whisk the eggs thoroughly (otherwise you may have bits of cooked egg white floating about in your pie).
  10. Add honey, vanilla, sea salt and melted butter and whisk together.
  11. Pour over the pears and pecans.
  12. Bake for 30-35 minutes or until the pie filling is set. The filling will puff up and may be slightly jiggly when done. As it cools it will deflate.
  13. Allow to completely cool before slicing. Tastes awesome slightly warm or cold.

Pear Pecan Pie
Author: 
Recipe type: Dessert, Pie
Cuisine: American
Cook time: 
Total time: 
Serves: 8
 
This pie is a delicious variation of Pecan Pie but is not as sweet, uses less pecans and includes fresh pears.
Ingredients
  • Makes one 9-1/2" pie
  • ::Crust
  • 1-1/2 cups almond flour, packed
  • ¼ teaspoon sea salt
  • ¼ cup butter, cold
  • ice water
  • ::Filling
  • 4 pears, peeled, cored and sliced
  • 3 eggs
  • 1 cup honey
  • 1 teaspoon vanilla
  • ½ teaspoon sea salt
  • 4 tablespoons melted butter
Instructions
  1. Preheat oven to 375°F.
  2. Measure almond flour by packing tightly into the measuring cup.
  3. Add to a medium sized bowl with sea salt, and butter.
  4. Use a fork to mix ingredients together until the dough is in chunks.
  5. Add ice water, one tablespoon at a time until the dough holds its shape.
  6. Press into a 9-1/2" pie pan.
  7. Peel, core and slice the pears. Add sliced pears into the pie crust.
  8. Add pecans, spread around evenly.
  9. Whisk the eggs thoroughly (otherwise you may have bits of cooked egg white floating about in your pie).
  10. Add honey, vanilla, sea salt and melted butter and whisk together.
  11. Pour over the pears and pecans.
  12. Bake for 30-35 minutes or until the pie filling is set. The filling will puff up and may be slightly jiggly when done. As it cools it will deflate.

Pear Pecan Pie

This recipe has been included at Gluten Free Wednesdays!

What is your favorite pie? Please let me know in the comments!

*If you order from Tropical Traditions by clicking on any of my Tropical Traditions links and are a brand new customer, you will receive this free book: Virgin Coconut Oil : How it Has Changed People’s Lives, and How it Can Change Yours, and I will receive a discount coupon for referring you. Thank you!

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Thanksgiving Menu Plan 2013

It's not already time for Thanksgiving. It's not. I refuse to believe it. But my calendar seems to say it is, and my boss is giving me Thursday off with pay, so I guess it's Thanksgiving. How has another year gone by so fast? I wish I could find a way to make time slow down, at least in my mind. I would share it with you if I could. If you find out how, will you let me know? Thank you!

This year will be my third Thanksgiving on GAPS since I began in December of 2009. If you haven't already, I'd like to share one of my favorite Thanksgiving planners. It's from my affiliate partner Sarah Schatz's Thanksgiving Limited Diet Menu Planner. It is very affordable at $5.95 – you'll find many favorites in this e-book and you'll use it every year. I have, and I bought it in 2010. I also use it when I'm planning other holiday meals.

Something interesting has happened to me during my time on GAPS. These big holiday dinner meals don't seem quite so important, or appealing. I wonder if it was all the addictive foods I used to eat that was causing such a huge draw.

But I still want a special meal for sentimental reasons, plus it will be my first Thanksgiving while my mom is staying with us. And so I will make a special meal.

Here's what I'm planning:

I'd love to make a whole lot more, but that's my plan for the moment. That's a lot of cooking as it is! 🙂  My meals lately have been to make some kind of meat, and a vegetable. Simple, quick, easy. I'd love to make all these other dishes, but I think I'll just go with simple this year. But you might want to make them – go ahead and click on the photo to get to the recipes:

Biscuits and Gravy Breakfast

Glazed Green Beans with Onions

Glazed Green Beans with Onions

Bacon Wrapped Meatloaf Stuffed Mini Bell Peppers

Bacon Wrapped Meatloaf Stuffed Mini Bell Peppers

Faux Sweet Potato Pie

Faux Sweet Potato Pie

Silky Chocolate Pie

Grain-free Dairy-free Silky Chocolate Pie

Here are my previous Thanksgiving meals on GAPS.

GAPS Thanksgiving 2012

Thanksgiving Dinner 2012

GAPS Thanksgiving 2011

Thanksgiving Dinner 2011

GAPS Thanksgiving 2010

My 1st GAPS Thanksgiving 2010

 What are your plans for Thanksgiving Day? I'd love to hear from you in the comments! What are your favorite dishes?

 

 

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GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Coconut Bread Dressing or Stuffing for Thankgiving Grain-Free GAPS Legal

Coconut Bread Stuffing

Shared with permission from my affiliate partner Sarah Schatz from Heart of Cooking. Sarah's Heart of Cooking Allergy Free Thanksgiving menu planner is one of my favorites. It is loaded with GAPS-friendly meals and many other traditional favorites. By the way, the photo above is during the process of making it – I don't have a good closeup of the dressing so I'll have to see about remedying that!

Heart of Cooking Allergen Free Thanksgiving Menu Planner
Heart of Cooking Allergen Free Thanksgiving Menu Planner (affiliate link)

My 1st GAPS Thanksgiving 2010 Coconut Bread Stuffing

I started on GAPS in December, so my last carb-fest Thanksgiving was in 2009. I was very grateful that I'd had almost an entire year to get used to eating grain-free so by the time Thanksgiving 2010 rolled around I was able to come up with some pretty good substitutes. This stuffing was one of them, and I am happy to be able to share it with you today.

COCONUT BREAD STUFFING

Servings: 12

Prep + Cook = 55 minutes

Adapted from Joy of Cooking and http://withwithout.wordpress.com

  • 3-4 Tablespoons butter or olive oil
  • 1 to 1-1/2 cups chicken broth (or turkey broth if you use Starlene's tip!)
  • 1 onion, chopped
  • 1-2 ribs celery, chopped
  • 1-2 apples, peeled, cored and chopped
  • 5-6 cups (or 1 loaf) cubed coconut bread (recipe follows)
  • 1-1/2 teaspoon dried thyme or 1 Tablespoon freshly chopped
  • 1 teaspoon dried sage or 1 Tablespoon freshly chopped
  • 1/4 cup freshly chopped parsley [affiliate link]
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground black pepper [affiliate link]
  • 1/4 teaspoon freshly grated or ground nutmeg [affiliate link]
  • 1/8 teaspoon ground cloves [affiliate link]
  • 1 egg, well beaten (optional)

Steps:

1. Preheat oven to 400°F. When hot, toast the cubed bread on a dry cookie sheet until brown, about 8-10 minutes. Set aside. Bring down the heat of the oven to 350°F.

2. At medium heat in a skillet, saute the onion with one tablespoon butter or olive oil until it is soft and translucent, about 8-10 minutes. Add the celery and cook for a few more minutes until it is cooked through. Add the herbs, spices, salt and pepper. Turn off the heat.

3. Heat the broth and remaining butter until melted. In a large bowl, combine the bread cubes, vegetable-herb mixture, and chopped apples. Pour the chicken stock over the mixture and stir until well combined. Adjust the seasonings until it is to your liking. You can add a well-beaten egg to the mixture which will make the stuffing more firm.

4. Stuff the turkey or bake in a covered dish alongside the turkey, about 25-40 minutes, or until top forms a crust. (If you like it to get a little crispy, remove the cover a little before it's done baking).

COCONUT FLOUR [affiliate link] BREAD

Servings: 12

Prep + Cook = 60 minutes

This bread recipe makes great sandwich bread. It was adapted from Cooking with Coconut Flour by Bruce Fife.

Steps:

1. Preheat the oven to 350°F.

2. It is best to sift the coconut flour first. Then, blend all ingredients in a food processor, mixer or use a whisk until there are no lumps. Start with less flour at first. You are looking for a thick but moist batter. Add an additional egg and/or more oil if needed.

3. Pour mixture into a greased loaf pan. Bake in preheated oven for 35-40 minutes or until firm and golden brown on top.

Substitutions:

Coconut: Coconut flour cannot be substituted in other recipes part for part. Use another recipe if you can’t eat coconut.

Eggs: this recipe needs eggs to work. Use another recipe if you can’t eat eggs

Baking powder:  Sarah says she has made this recipe many times without baking powder or baking soda [affiliate link] and it turned out great, she says “You can use baking soda instead of baking powder. But you would use less (1/2 tsp) and add 2 teaspoons of apple cider vinegar or lemon juice.”

Nutritional Info: Per Serving: 184 Calories; 13g Fat (65.6% calories from fat); 5g Protein; 11g Carbohydrate; 5g Dietary Fiber; 129mg Cholesterol; 86mg Sodium. Exchanges: 1/2 Lean Meat; 2 Fat; 0 Other Carbohydrates.

 

Coconut Bread Dressing or Stuffing
Author: 
Recipe type: Coconut Bread Stuffing
Cuisine: Thanksgiving
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
This recipe is shared with permission from Sarah Schatz from Heart of Cooking. Stuffing adapted from Joy of Cooking and http://withwithout.wordpress.com. Bread adapted from Cooking with Coconut Flour by Bruce Fife.
Ingredients
  • 3-4 Tablespoons butter or olive oil
  • 1 to 1-1/2 cups chicken broth (or turkey broth if you use Starlene’s tip!)
  • 1 onion, chopped
  • 1-2 ribs celery, chopped
  • 1-2 apples, peeled, cored and chopped
  • 5-6 cups (or 1 loaf) cubed coconut bread (recipe follows)
  • 1-1/2 teaspoon dried thyme or 1 Tablespoon freshly chopped
  • 1 teaspoon dried sage or 1 Tablespoon freshly chopped
  • ¼ cup freshly chopped parsley
  • ¾ teaspoon salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon freshly grated or ground nutmeg
  • ⅛ teaspoon ground cloves
  • 1 egg, well beaten (optional)
  • Loaf of Bread
  • 6 eggs, at room temperature
  • ½ cup coconut oil or butter, melted
  • 2 tablespoons honey, or other preferred sweetener
  • ⅔- 3/4 cups coconut flour, sifted
  • 1 teaspoon baking powder, corn and gluten free; delete for GAPS Stuffing
Instructions
  1. Stuffing Instructions
  2. Preheat oven to 400°F. When hot, toast the cubed bread on a dry cookie sheet until brown, about 8-10 minutes. Set aside. Bring down the heat of the oven to 350°F.
  3. At medium heat in a skillet, saute the onion with one tablespoon butter or olive oil until it is soft and translucent, about 8-10 minutes. Add the celery and cook for a few more minutes until it is cooked through. Add the herbs, spices, salt and pepper. Turn off the heat.
  4. Heat the broth and remaining butter until melted. In a large bowl, combine the bread cubes, vegetable-herb mixture, and chopped apples. Pour the chicken stock over the mixture and stir until well combined. Adjust the seasonings until it is to your liking. You can add a well-beaten egg to the mixture which will make the stuffing more firm.
  5. Stuff the turkey or bake in a covered dish alongside the turkey, about 25-40 minutes, or until top forms a crust. (If you like it to get a little crispy, remove the cover a little before it’s done baking).
  6. Bread Instructions
  7. Preheat the oven to 350°F.
  8. It is best to sift the coconut flour first. Then, blend all ingredients in a food processor, mixer or use a whisk until there are no lumps. Start with less flour at first. You are looking for a thick but moist batter. Add an additional egg and/or more oil if needed.
  9. Pour mixture into a greased loaf pan. Bake in preheated oven for 35-40 minutes or until firm and golden brown on top.
Notes
Coconut: Coconut flour cannot be substituted in other recipes part for part. Use another recipe if you can’t eat coconut.
Eggs: this recipe needs eggs to work. Use another recipe if you can’t eat eggs
Baking powder: Sarah says she has made this recipe many times without baking powder or baking soda and it turned out great, she says “You can use baking soda instead of baking powder. But you would use less (1/2 tsp) and add 2 teaspoons of apple cider vinegar or lemon juice.”
Nutrition Information
Serving size: 1/12th Calories: 184 Fat: 13g Carbohydrates: 11g Sodium: 86mg Fiber: 5g Protein: 5g Cholesterol: 129mg
GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Cranberry Pineapple Sauce

Cranberry Pineapple Sauce with Walnuts

Cranberry Pineapple Sauce

I just made a double batch of this cranberry sauce. In my whole life I would say I haven't eaten more than a quart of cranberry sauce, and I've been alive and eating for a long time. 😉   I haven't been too big a fan of cranberry sauce, but I did always have the obligatory spoonful or two when served at holiday meals. Until this year… my son told me he was going to try making cranberry sauce with pineapple instead of orange, and it just sounded good so I thought I would do the same. My recipe is adapted from this one: Delicious Cranberry Pineapple Sauce.

This recipe makes 5 cups.

I was hesitant to make a full batch because the original recipe says it makes approximately 6 cups and I was concerned that we would not be able to eat this much cranberry sauce in a lifetime. 😉  Well, as it turns out, my husband loved it so much he was eating it by the heaping tablespoonful at Thanksgiving and I had several teaspoons myself. I took some to work to share with my boss and she loved it so much that I ended up making a batch just for her at our Christmas staff party at work. Everyone had to try some so she ended up with just a small amount to take home. That is why I just made a double batch today. One batch for us, for Christmas Day, and one batch for my boss and her husband. There is a printable recipe below.

UPDATE: November 18, 2013  I made this recipe over the weekend and used pineapple that was not very sweet. It had a HUGE impact on the way this recipe turned out. I have had to add a significant amount of honey [affiliate link] and it still does not taste right. My advice is to make sure your pineapple is sweet, otherwise you'll need to add more sweetener.

Cranberry Pineapple Sauce with Walnuts

Trim the rind from the pineapple. Cut into slices and cut into pieces, removing the core.

Place the pineapple pieces into a large bowl and using a potato masher, crush the pieces to remove the juice.

Place crushed pineapple into a sieve and strain out the juice. Measure the juice and add water so that you have two cups total.

Rinse the cranberries with cool water, picking out any that are super mushy.

Place the cranberries into a pan with the juice, water and honey.

Stir over medium heat and bring mixture to a boil. Continue to boil until most of the berries have popped and the mixture has thickened, about 15 minutes.

Remove from heat. Add the crushed pineapple, walnuts, lime juice and ground cloves. Stir and allow to cool to room temperature.

Refrigerate for 24 hours before serving.

 

Cranberry Pineapple Sauce with Walnuts
Author: 
Recipe type: Condiment
Prep time: 
Cook time: 
Total time: 
Serves: 5 cups
 
Ingredients
  • 24 ounces fresh cranberries
  • 1 pineapple
  • ½ cup honey
  • 1-1/4 cup walnuts
  • 1 tablespoon fresh lime juice
  • ¼ teaspoon ground cloves
Instructions
  1. Trim the rind from the pineapple. Cut into slices and cut into pieces, removing the core.
  2. Place the pineapple pieces into a large bowl and using a potato masher, crush the pieces to remove the juice.
  3. Place crushed pineapple into a sieve and strain out the juice. Measure the juice and add water so that you have two cups total.
  4. Rinse the cranberries with cool water, picking out any that are super mushy.
  5. Place the cranberries into a pan with the juice, water and honey.
  6. Stir over medium heat and bring mixture to a boil. Continue to boil until most of the berries have popped and the mixture has thickened, about 15 minutes.
  7. Remove from heat. Add the crushed pineapple, walnuts, lime juice and ground cloves. Stir and allow to cool to room temperature.
  8. Refrigerate for 24 hours before serving.

 
GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Faux Sweet Potato Pie

Faux Sweet Potato Pie GAPS Legal

Faux Sweet Potato Pie

I asked on my Facebook fan page if there were any Thanksgiving recipes that folks were looking to replace because they are on GAPS. I was able to find substitutes for several of the requests, but not for Sweet Potato pie. And so I set out to see if I could invent a Sweet Potato Pie substitute. There was only one small problem… I've not eaten Sweet Potato Pie enough in my life to know what it's supposed to taste like. Luckily I happen to work with some of the nicest people who are willing to sacrifice their taste buds to try my GAPS legal goodies.

My first task was to determine what to substitute for the sweet potatoes. I've heard that pumpkin [affiliate link] pie is very similar to Sweet Potato pie, but obviously those who love Sweet Potato pie aren't going to be satisfied with pumpkin pie. For one thing, the color is off. Right? Sweet potatoes are usually a bright pretty orange color. I decided to ask Google what could I substitute for sweet potatoes.

Google told me carrots. Yes, carrots.

Now when I did the taste testing at work, I told my guinea pigs – er, my coworkers that I could not reveal to them the secret ingredient until they tasted the pie. I needed an honest opinion, I told them, on whether this pie could pass for a Sweet Potato Pie. I received a thumbs up from ten people who know what Sweet Potato pie is supposed to taste like.

There was some surprise that the secret ingredient was carrots. My taste testers admitted they might have been swayed in the tasting process had I revealed they were eating Carrot Pie. It just doesn't conjure up the right taste in your mouth, unless you're Bugs Bunny. 😉

So my advice to you is to keep the secret ingredient secret, if at all possible, until your family has tasted this magnificent pie.

If you have been following GAPS for a while and your taste buds have adjusted to having less sweets, use the “extreme” version amounts for honey [affiliate link]. The baking time is a slightly less for the smaller amount of honey. The pie is perfectly delicious with less honey. However, if you are trying to please family and friends who are accustomed to eating lots of sweets, I recommend using the full amounts of honey.

The recipe I adapted was Paula Deen's Old Fashioned Sweet Potato Pie. My rule of thumb when converting recipes is to use half as much honey as sugar. Ms. Deen's recipe calls for 1 and 1/4 cup sugar, so that meant the honey should be 1/2 cup and two tablespoons. I made the first pie using 10 tablespoons amount of honey and it was almost sickeningly sweet, so in the second version I reduced the amount to 1/2 cup (8 tablespoons). This is still quite sweet, but will satisfy folks who eat sugar on a regular basis.

And one more note before I share the recipe – this pie freezes nicely. It would be best to freeze the pie without the meringue as the meringue became a little sloppy once thawed. It takes about four hours to thaw at room temperature, and I would make the meringue on the day you are planning to serve the pie.

Faux Sweet Potato Pie

This recipe works in a 9-1/2″ pie plate.

Pie Filling

Peel and trim the tops and bottoms from two pounds of carrots. Cut into 1-1/2 to 2″ pieces.

Steam above the level of the water for 25 minutes, or until fork tender. I used Costco's large organic carrots and they were perfect for this recipe.

Add the cooked carrots, honey, melted butter and eggs to your blender. I used my Magic Bullet Blender and split up the ingredients into three batches.

Blend until completely smooth and creamy. The mixture will be thick like pudding.

Remove to a mixing bowl and add remaining ingredients. Mix together.

Pie Crust

Add almond flour into a medium sized mixing bowl. Add in the salt, and mix together to spread evenly throughout. Add butter and using a Pastry Blender (or two knives) cut the butter into the flour. When the mixture looks crumbly, add one teaspoon of ice water and gently fold using a fork. Add one to two more teaspoons of ice water, each time gently lifting the flour and folding over so that all flour is moistened. The mixture should look crumbly.

Take about 2/3rds of the mixture and sprinkle it evenly into the pie plate. Begin pressing gently with your fingers and heel of your hand along the bottom of the pie plate. When you have the dough pressed evenly across the bottom and slightly going up the sides of the pie plate, add the remaining 1/3 evenly around the sides. Now begin working the dough up the side of the pie plate, gently pressing until even in all areas. I find this method works well with almond flour, rather than trying to roll out between parchment paper.

You may wish to decorate the edges with the tines of a fork pressed gently into the rim.

Preheat oven to 350°F. Add the pie filling to the pie crust. Smooth the pie filling to the edges and smooth the top until it is level.

The crust will need to be covered with either a ring fashioned from aluminum foil, or if you have a pie crust protector like this one I recently found which previously I never knew existed: Norpro Silicone Pie Crust Shield

Bake for 40 minutes and check for doneness. I had to bake this pie for 50 minutes. A toothpick inserted into the outer edges came out clean, but the center was still a little bit sticky when I took it out. Remove from oven and it will continue baking for just a little while and the center will firm up.

Bake the extreme version for 35 minutes at 350°F.

Meringue Topping

If you need super sweet GAPS Legal topping, please follow the original recipe, found here at Cara's: Health, Home and Happiness Simple Meringue Frosting.

For my taste testers, I used Cara's recipe, and used my husband's torch to toast the top. If you do not have a Kitchen Torch you can put the pie into the oven at 400°F and bake for 3 to 5 minutes until the peaks are browned.

  • 1/4 cup honey (2 tablespoons for the extreme version)
  • 2 egg whites
  • 1/4 teaspoon sea salt
  • 1 teaspoon vanilla (optional)

Carefully separate egg yolks from egg whites. Place the egg whites into a bowl with the salt. Using a hand mixer whip at high speed for 1 minute and 30 seconds until stiff peaks are formed. Place the honey in a small saucepan and heat at medium heat until the honey boils and begins to slightly turn a darker color. If you have a thermometer, boil until the honey reaches 245°F.

Return to the egg whites, turn the mixer back on high and begin slowly drizzling the boiling hot honey into the egg whites. Continue to whip the egg whites for 2-3 minutes longer until the mixture has cooled to the touch.

Faux Sweet Potato Pie

Faux Sweet Potato Pie

This pie was shared at Fat Tuesday and Grateful GAPS Holiday Foods blog hop, and Traditional Tuesdays.

Faux Sweet Potato Pie GAPS Legal
Author: 
Recipe type: Dessert, Pie
Cuisine: Southern
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
This Sweet Potato pie is adapted from Paula Deen's Old Fashioned Sweet Potato Pie except this version is GAPS legal, and contains no sweet potatoes. Use the lesser amounts of honey for a less sweet version.
Ingredients
  • Pie Filling:
  • 2-1/2 cups of carrots (2 pounds of carrots; after peeling and removing tops they weighed 1# 10 ounces)
  • ½ cup honey (reduce to 2 tablespoons for the extreme version)
  • ¼ cup melted butter
  • 2 large eggs
  • 1 teaspoon vanilla
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ginger
  • ½ cup coconut milk (I use Natural Value, they now have an organic, BPA-free can with no additives whatsoever)
  • Pie Crust:
  • 1-1/2 cups blanched almond flour, tamped down and measured with a knife flat across the top of the cup measurement
  • ¼ teaspoon sea salt
  • ¼ cup butter, soft and at room temperature
  • ice water
  • Meringue Topping:
  • ¼ cup honey (2 tablespoons for the extreme version)
  • 2 egg whites
  • ¼ teaspoon sea salt
  • 1 teaspoon vanilla (optional)
Instructions
  1. Pie Filling Instructions: Peel and trim the tops and bottoms from two pounds of carrots. Cut into 1-1/2 to 2" pieces.
  2. Steam above the level of the water for 25 minutes, or until fork tender.
  3. Add the cooked carrots, honey, melted butter and eggs to your blender.
  4. Blend until completely smooth and creamy. The mixture will be thick like pudding.
  5. Remove to a mixing bowl and add remaining ingredients.
  6. Mix together.
  7. Pour into pie shell and smooth to edges.
  8. Bake for 40 minutes and check for doneness. I had to bake this pie for 50 minutes. A toothpick inserted into the outer edges came out clean, but the center was still a little bit sticky when I took it out. Remove from oven and it will continue baking for just a little while and the center will firm up.
  9. Bake the extreme version for 35 minutes at 350°F.
  10. Pie Crust Instructions: Add almond flour into a medium sized mixing bowl.
  11. Add in the salt, and mix together to spread evenly throughout.
  12. Add butter and using a pastry blender (or two knives) cut the butter into the flour.
  13. When the mixture looks crumbly, add one teaspoon of ice water and gently fold using a fork.
  14. Add one to two more teaspoons of ice water, each time gently lifting the flour and folding over so that all flour is moistened.
  15. The mixture should be in small clumps.
  16. Take about ⅔rds of the mixture and sprinkle it evenly into the pie plate.
  17. Begin pressing gently with your fingers and heel of your hand along the bottom of the pie plate.
  18. When you have the dough pressed evenly across the bottom and slightly going up the sides of the pie plate, add the remaining ⅓ evenly around the sides.
  19. Now begin working the dough up the side of the pie plate, gently pressing until even in all areas. I find this method works well with almond flour, rather than trying to roll out between parchment paper.
  20. You may wish to decorate the edges with the tines of a fork pressed gently into the rim.
  21. Preheat oven to 350°F. Add the pie filling to the pie crust. Smooth the pie filling to the edges and smooth the top until it is level.
  22. The crust will need to be covered with either a ring fashioned from aluminum foil, or use a Norpro Silicone Pie Crust Shield.
  23. Meringue Topping Instructions: If you need super sweet GAPS Legal topping, please follow the original recipe, Simple Meringue Frosting found at Health, Home and Happiness.
  24. Carefully separate egg yolks from egg whites.
  25. Place the egg whites into a bowl with the salt.
  26. Using a hand mixer whip at high speed for 1 minute and 30 seconds until stiff peaks are formed.
  27. Place the honey in a small saucepan and heat at medium heat until the honey boils and begins to slightly turn a darker color.
  28. If you have a thermometer, boil until the honey reaches 245°F.
  29. Return to the egg whites, turn the mixer back on high and begin slowly drizzling the boiling hot honey into the egg whites.
  30. Continue to whip the egg whites for 2-3 minutes longer until the mixture has cooled to the touch.
  31. Smooth over the pie.
  32. Use a kitchen torch to brown the peaks of the pie, otherwise bake at 400°F for 3 to 5 minutes until the peaks are browned.
Notes
This pie freezes well (sans meringue). Thaw at room temperature for four hours prior to serving. Make meringue frosting the day you serve the pie for best results.

 

*If you order from Tropical Traditions by clicking on any of my Tropical Traditions links and are a brand new customer, you will receive this free book: Virgin Coconut Oil : How it Has Changed People’s Lives, and How it Can Change Yours, and I will receive a discount coupon for referring you. Thank you!

 

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.