Category Archives: Thanksgiving

Recipes appropriate for Thanksgiving.

My 1st GAPS Thanksgiving 2010 Coconut Bread Stuffing

Thankgiving Menu Planner Review from Heart of Cooking

 

My 1st GAPS Thanksgiving 2010

GIVEAWAY IS OVER. WINNERS HAVE BEEN CHOSEN. PLEASE CHECK YOUR EMAIL TO SEE IF YOU ARE ONE OF THE FOUR WINNERS!

I started GAPS in December of 2009 just a couple weeks after Thanksgiving and so my very first Thanksgiving was after I'd been on GAPS almost one full year.

I was anxious to be able to have some of the meals to which I'd grown accustomed for the forty-some previous Thanksgiving dinners prior to my starting on GAPS and I was thrilled when I found this menu planner by Sarah Schatz. If you are a follower of my Blog Talk Radio show you may recall hearing Sarah's story of healing on the GAPS Diet.

There are twenty-four recipes in this 24 page e-book which I know from past experience will make your holiday so very enjoyable. Almost every single recipe is GAPS legal, save for a couple which I've notated with an asterisk.

Snacks

Dinner

  • Roasted Turkey

Vegetables

  • Lemony Green Beans with Almonds [affiliate link] (almonds are optional)
  • Green Bean Casserole (Sarah shares this recipe at her blog) (contains cashews)
  • Butternut Squash with Apples
  • Mashed New Potatoes with Garlic and Rosemary*
  • Mashed Garlic Cauliflower

Condiments

  • Spiced Cranberry Sauce
  • Mushroom Gravy (contains cashews)
  • Lacto-Fermented Sauerkraut

Breads/Stuffings

  • Coconut Savory Rolls (contains eggs)
  • Coconut Bread Stuffing (contains eggs)
  • Wild Rice Pecan Stuffing* (you could try substituting riced cauliflower for the rice) (egg-free and gluten-free)

Desserts

  • Pumpkin Bars (contains almonds and eggs)
  • Pumpkin Pie (Sarah shares this recipe at her blog) (contains eggs)
  • Egg-Free Pumpkin Pie (contains almonds)
  • Egg-Free Apple-Apricot Pie (contains almonds)
  • Pecan Pie (contains nuts and eggs)

Pie Crusts and Dessert Toppings

  • Gluten-Free Almond Pie Crust (contains almonds)
  • Nut-free Coconut Pie Crust (contains coconut)
  • Cashew Date Frosting (contains cashews)
  • Coconut Whipped Cream (contains coconut)
  •  Coconut Icing (contains coconut)

Almost every recipe comes with nutrition information (calories, fat, carbohydrates, dietary fiber, cholesterol and sodium) and a Shopping List is also included so your trip to the store will be easy to plan. There are also helpful tips and substitution suggestions.

Sarah has graciously given me permission to share her Coconut Bread Stuffing recipe in this review, you can see it in the photo below. Doesn't that look delicious?! I am so excited to be able to share this recipe with you!

My 1st GAPS Thanksgiving 2010 Coconut Bread Stuffing
The star of the show: Coconut Bread Stuffing!

Here is one of my tips for broth on Thanksgiving Day – if you are baking a turkey. Remove the gizzard, liver, heart and neck and place in a pot. Add your favorite broth vegetables – mine are celery, onions [affiliate link], carrots and garlic. Add four cups of water and simmer for an hour or two. Voila! And afterwards, don't forget to boil the turkey carcass for a lot of great broth! And now, on to Sarah's recipe.

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.

  • 6 eggs, at room temperature
  • 1/2 cup coconut oil [affiliate link] or butter, melted
  • 2 tablespoons honey, or other preferred sweetener
  • 2/3- 3/4 cups coconut flour, sifted
  • 1 teaspoon baking powder, corn and gluten free; delete for GAPS

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.

GIVEAWAY!

And now for the fun part! Sarah has very kindly agreed to gift two of my readers with one of her Thanksgiving Menu Planners. One is the one I have reviewed in this post, and the second is a brand new version which is egg-free and nut-free which Sarah will be revealing soon on her blog! As soon as I learn the URL I will link you up!

I will be matching Sarah's offer and will be purchasing two more copies for two more of you!

The giveaway begins on Sunday November 11th at 12:01am EST and ends Friday November 16th at 12:01am. I will be contacting the winners on Friday so you will have the planner to begin planning your meals.

There is only one thing you absolutely need to do to enter the giveaway and that is you must be signed up for my newsletter. If you were already signed up for my newsletter, you should go now and find the email announcing this giveaway as you can earn 10 more chances to win with a special code.

Mandatory Entry:

  • 5 points for subscribing to or being a subscriber to my newsletter

Other ways to earn points:

  • 5 points for visiting Heart of Cooking Allergy Free Menu Planners blog and writing a yummy recipe into the correct spot on the Rafflecopter form below
  • 4 points if you follow me on Facebook
  • 2 points if you follow me on Twitter
  • 2 points if you follow me on Pinterest
  • 1 point each day if you tweet about the giveaway
  • 10 points from the special code in the newsletter (please note you must have been subscribed PRIOR to this giveaway starting in order to find the special code)

If you are anxious to have the menu planner earlier than next Friday and would rather not wait to see if you are one of the lucky winners, the Heart of Cooking Allergy Free Thanksgiving menu planner is available for the very affordable price of only $5.95. I love Sarah's Thanksgiving planner so much I decided to become an affiliate, and that is my affiliate link. I will earn a small portion of the total cost when you purchase through my link, so thank you very much!

a Rafflecopter giveaway

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.

Blackberry Shortcake with Whipped Coconut Cream

Thanksgiving 2011

Oh my goodness I pigged out on my Thanksgiving Dinner. And it is such a miserable feeling. Before GAPS I used to overeat regularly, often daily. It is uncomfortable and I'm glad it happens rarely now. But I figured it's Thanksgiving, and I was still trying to stay fairly low carb to stay on the leptin reset…

Plus I was tired because I was up most of the night. I had a doctor's appointment yesterday and didn't get home until 6pm and my husband had to leave after I got home to do some shopping for our Thanksgiving meal. I went to bed at 8:30 and woke up at ten minutes to two and found he wasn't in bed so I called him. He was home, but outside, digging a hole. Yes, digging a hole. He was transplanting a tree. He asked if I would help him by pulling the tree with one of our vehicles. We worked on that for about an hour and finally came into the house. When we finally got to bed about 4am by then I was so overtired I was unable to sleep. I finally decided to get up at 8am.

I hadn't really planned on making a big elaborate meal… my youngest son wanted a “real” Thanksgiving meal so he asked me to make the potato rolls I have made every single year for Thanksgiving until starting on GAPS. I honestly never liked them THAT much, and I've lost of a lot of desire for that kind of food I did agree to make them for him. He made several of the traditional dishes we always had… it was a carb-fest. He grilled the turkey so that the oven would be free for other baking. He made real mashed potatoes and gravy from scratch, bread stuffing, cranberry sauce using real cranberries and sugar, green beans almondine and traditional pumpkin [affiliate link] pie. No one in our family really likes eating at the table so he took all his “illegals” into his bedroom and had his meal in there.

I wasn't done with the meal I was preparing so my husband and our other son and I ate a couple hours later.

I was attempting to stay under the 25 grams of carbohydrates but I did not meet my goal. I have not yet calculated my meal… and it is going to be some guesswork  but I think I stayed under 50 grams carbs. Oh actually I just went and calculated and to the best of my ability it looks like 53 grams carbs for the day. That is still pretty low, yes? I only had two meals, breakfast and dinner.

  • Turkey
  • Ribeye steaks
  • Zucchini Almond Flour [affiliate link] Muffins
  • Mushrooms
  • Faux-tatoes
  • Green Beans Almondine
  • Salami
  • Ruby Sauerkraut
  • Mushroom and Cauliflower Gravy
  • Stuffed Baby Portabello Mushrooms
  • Ranch Dressing made with Homemade Mayonnaise
  • Veggie Tray:  Black and green olives, celery, carrots, pickles, cauliflower

Now the 53 grams carbs included dessert!

I'll include a photo, and I'll share the recipe soon, hopefully tomorrow. I am pretty wiped out right now. I was on my feet a lot today, and my legs and calves are aching, this is a contrast to last year at Thanksgiving. Tonight I was flipping through the channels on television and came across a reality show starring Toni Braxton. I have loved her songs for many years, nearly two decades. Anyway they said something on the show about her being sick, so I googled and found she has lupus, and also a child with autism. Two diseases caused by gut dysbiosis. What was interesting to me though was the post I found which said that people don't understand when you're sick and you look fine. My youngest son cannot “get” that I'm not well. It is so very frustrating, because I had pinned so much hope on GAPS healing everything. It is such a radical change of life. But that is okay. I'm doing my best to weave my way through the process of finding out how to best help my body heal. I'm trying not to get my hopes up, but I do hope the leptin reset works for me.

Not to say that GAPS has not, it has definitely helped me!! I have been healed from a lot of symptoms, it is just that I'm still not having much energy and I really want to feel better. Plus things were exacerbated with the Attack of the Jalapeno Peppers.

I'm going to take a detox bath and relax and read on my Kindle. I hope you had a wonderful and blessed Thanksgiving. Sending love to you and yours, Starlene

Blackberry Shortcake with Whipped Coconut Cream

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.

Mushroom Onion Gravy

Mushroom Onion Gravy Gluten Free Dairy Free

One of the things that worried me, and worries many people is the question of how to make gravy on GAPS. No typical thickeners are allowed. The more usual ones: cornstarch or flour are on the no-no list, but the unusual items like agar agar, arrowroot, and potato starch are, too!

Does a GAPSter just have to learn to live without gravy?

No, you don't. If you can eat onions [affiliate link] and cauliflower, you're going to have gravy, and it will be delicious and nutritious.

I've already shared an Onion Gravy recipe, but this time I came up with one that includes mushrooms. I used baby portabellas and the end result was nice brown gravy. To tell you the truth it could easily pass for Cream of Mushroom soup! I'm serious! The taste and mouth feel was perfect.

This recipe does take two hours to cook in the oven, so plan ahead on a day when you have plenty of time to get it started earlier in the day.

Mushroom Onion Gravy
Mushroom Onion Gravy
Mushroom Onion Gravy
Mushroom Onion Gravy

Mushroom Onion Gravy

  • 3 large onions
  • 1/2 head of cauliflower
  • 8 ounces portabella baby mushrooms
  • 2-4  Tablespoons butter
  • 2 to 3 cups chicken, turkey or beef stock
  • salt to taste

Preheat oven to 350°F. Grease a medium sized glass casserole dish. Peel the onions and chop into eight pieces. Rinse cauliflower and break into small florets. Rinse and trim bottoms of seven baby portabella mushrooms. Place all ingredients in the glass dish with 1/2 cup of water. Cover with aluminum foil, or use a lid if your casserole dish has one.

Bake for one hour, remove from oven. Stir ingredients. Replace in the oven and allow to bake for another hour. While the onion mixture is baking, wash and slice the remaining mushrooms. Saute in two tablespoons of butter. Cook down until all liquid is gone.

After the second hour, the cauliflower should begin to look somewhat caramelized, and the onion should be translucent and fork tender. The baked portabellas will have a firm texture. Remove from oven.

Place 2 cups of the onion, cauliflower and mushrooms mixture into your blender. Add 1 cup of broth and blend until pureed (1 to 2 minutes). Pour gravy into a saucepan. Continue to puree all the vegetables with stock. Once it is all in the saucepan, add butter and salt to taste. You may also add pepper. Mix in the sauteed mushrooms. Serve while warm.

I love Cream of Mushroom soup, and used it regularly. I am really happy to have a GAPS friendly substitute. Although it is not exactly the same as Campbell's Cream of Mushroom soup, it is a close substitute, and it is gluten free and dairy free. It is much more nutritious as it contains good stock.

This gravy would be delicious alongside beef roast, chicken, topping faux-tatoes, or other vegetables or you could even make a loaf of GAPS-friendly bread, slice it, toast it and make gravy toast.

You'll have to let me know if you try it out. Because of the caramelized onions, this gravy does have a bit of a sweet taste to it, but I thought it was delicious. My husband normally won't eat anything caramelized because he doesn't like sweet on his vegetables, but he loved this. Even my 21 year old who shuns anything “abnormal” thought it was pretty tasty.

Let me know if you try it!

Recipe: Mushroom Onion Gravy Gluten Free Dairy Free
Author: 
Recipe type: Condiment
Prep time: 
Cook time: 
Total time: 
 
A GAPS legal gravy.
Ingredients
  • 3 large onions
  • ½ head of cauliflower
  • 8 ounces portabella baby mushrooms
  • 2-4 Tablespoons butter
  • 2 to 3 cups chicken, turkey or beef stock
  • salt to taste
Instructions
  1. Preheat oven to 350°F.
  2. Grease a medium sized glass casserole dish.
  3. Peel the onions and chop into eight pieces.
  4. Rinse cauliflower and break into small florets.
  5. Rinse and trim bottoms of seven baby portabella mushrooms.
  6. Place all ingredients in the glass dish with ½ cup of water.
  7. Cover with aluminum foil, or use a lid if your casserole dish has one.
  8. Bake for one hour, remove from oven.
  9. Stir ingredients.
  10. Replace in the oven and allow to bake for another hour.
  11. While the onion mixture is baking, wash and slice the remaining mushrooms.
  12. Saute in two tablespoons of butter.
  13. Cook down until all liquid is gone.
  14. After the second hour, the cauliflower should begin to look somewhat caramelized, and the onion should be translucent and fork tender.
  15. The baked portabellas will have a firm texture.
  16. Remove from oven.
  17. Place 2 cups of the onion, cauliflower and mushrooms mixture into your blender.
  18. Add 1 cup of broth and blend until pureed (1 to 2 minutes).
  19. Pour gravy into a saucepan.
  20. Continue to puree all the vegetables with stock.
  21. Once it is all in the saucepan, add butter and salt to taste.
  22. You may also add pepper.
  23. Mix in the sauteed mushrooms.
  24. Serve while warm.

 

 

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.

GAPS Thanksgiving Dinner

My Thanksgiving Feast (GAPS-Style)

Last year at this time I was sad, tired, overweight and addicted to carbohydrates. I remember Thanksgivings of the past. I remember feeling tired and bloated having eaten a huge platter of mostly carbohydrates. And my feet ached so badly throughout the day! Not to mention my lower back ached from standing for such a long time cooking. It was difficult keeping up with all the cooking and cleaning that goes along with making many side dishes for a Thanksgiving dinner.

For years and years I ate what I wanted, when I wanted, and however much I wanted. And slowly grew larger. It was my worst fear… the thought of gaining weight and gaining weight and gaining weight until I weighed three or four hundred pounds. Thank God I found GAPS, which has been the answer for me.

After all that I've learned, I can't imagine going to back to eat the way I did one year ago. It would be stupidity!

This year, it was so much different. I had energy to last throughout the day, and my feet were just fine. They were tired and a little achy at the end of the day, but considering I'd been on my feet most of the day, I think that's to be expected.

So here's what I ended up making:

The following recipes can be found in the Heart of Cooking Thanksgiving Allergen-Free And Limited Diet Menu Planner*

GAPS Thanksgiving Dinner

GAPS Thanksgiving Dinner

I pulled out my holiday dinnerware, which is a cute snowman set that my Mother-in-law gave me about five years ago. I just loved this set when I saw it, and she'd found it at a thrift store!

I personally was very pleased with the entire meal. I did a lot of snacking through the day so I wasn't hungry when we sat down to eat our meal. I did take a small spoonful of most everything. So different than Thanksgivings in the past, when I would pig out and feel so uncomfortable after eating.

Not having that compulsion to stuff myself is like a miracle to me. It was something I'd done all my life, and I'd tried to curb the ravenous eating, but I just couldn't seem to conquer it.

If you read my blog regularly, you may recall that we were going to have a New York Strip Holiday Roast. Well, my husband came home with one that was too small to even consider cooking for my family. If there isn't a huge piece of meat it's distressing, so there was no point in even making the roast he brought home. So I opted for the pork loin. The white part of the meat was dry, but the dark meat (very little of it) was heavenly. I will definitely make this recipe again.

The faux-tatoes came out great as usual.

The onion mushroom gravy was so close to mushroom soup – n weirdo thickeners! Just onions [affiliate link], cauliflower and mushrooms, and of course some butter and salt. Delicious.

The Coconut Bread Dressing was perfect, once I baked the loaf of bread correctly! It turned out bread-like and worked nicely for the stuffing.

The butternut squash and apples were not a big hit. I liked them, but I also took the recipe one step further and pureed the mixture.

The Pumpkin Bars were great, and are GAPs legal. The Cashew Date Frosting is as long as you use coconut milk [affiliate link] that has no additives. I used an 8×8 pan and sliced the bars into 9 squares, then sliced each square into four squares so ended up with 36 pieces. I put the frosting into a sandwich bag, took off the corner and made a fancy little topping and called them Pumpkin Bites.

Pumpkin Bars with Cashew Date Frosting

I almost cried when I tasted the Whipped Coconut Cream [affiliate link] with a bite of pumpkin pie. It's been so long since I had whipped cream… it was just heavenly.

I didn't get around to making the Green Bean Casserole.

I have to say I was very pleased with the Allergy Free Menu Planner, and feel it was well worth the $5.95 that I paid for it.

If you would like to buy your own copy, please click here: Allergy Free Thanksgiving Menu Planner.

In spite of the few cheats, I didn't veer far from GAPS. I was very pleased with the meal, and I think my family was okay with it as well. My husband said it was very good, and my youngest son said it turned out good in spite of not using any thickeners or sugar.

How was your Thanksgiving? Did you stay on GAPS?

*Affiliate Link

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.

D353 My GAPS Thanksgiving Dinner Plan

In my last few updates, I mentioned that my 21 year old son was planning to cook a traditional Thanksgiving dinner, complete with all the foods that I am currently not eating (and not sure I will ever eat again for some of them).

I was a little bit disappointed at the thought of having to cook my own little Thanksgiving dinner to eat alongside all of my former favorite foods, but I could handle it. Well, today my son found out that he was chosen to work Thanksgiving Day. Apparently there is a lottery drawn on holidays and whoever gets picked has to work. He told me this morning and said he'd be cooking Thanksgiving dinner on Friday, instead.

Imagine my surprise at how happy I felt because this meant that someone needed to cook a meal for the day. Having spent my entire adult life cooking Thanksgiving dinner and then not being able to cook it this year, I guess I hadn't realized how it was making me feel. I told my son then I'd fill in and cook a GAPS Thanksgiving Dinner instead.

That meant I had to do some quick thinking and luckily I'd purchased Sarah from Heart of Cooking's… wait… it seems there has been a change to the website and now it is Allergy Free Menu Planners. Okay, we'll go with that. A few days ago I decided to buy Sarah's Thanksgiving Limited Diet Menu Planner (I liked this product so much that I signed up to become an affiliate for Sarah) for $5.95 just to see if there was anything I could make for myself, some new ideas for recipes.

I was very impressed with the comprehensiveness of the menu planner. All the recipes have nutrition information (calories, fat, protein, carbohydrate, fiber, cholesterol, sodium) and she includes helpful tips along the way. She also includes a grocery list of the things you'll need to have on hand. And there are a ton of recipes to choose from!

Now I'm really glad I invested in it because there are a couple of recipes I'd like to try out on Thursday.

Here's my base plan:

Okay, here are the recipes I'd like to try from Sarah's Thanksgiving Limited Diet Menu Planner (the ones that are bold, I definitely want to make those):

  • Butternut Squash and Apples
  • Green Bean Casserole
  • Spiced Cranberry Sauce
  • Coconut Bread Stuffing
  • Pumpkin [affiliate link] Bars with Cashew Cream Frosting
  • Pumpkin Pie with Nut-Free Coconut Pie Crust with Coconut Whipped Cream
  • Pecan Pie

Uh. I think I have gone way overboard!! LOL!!

I definitely want to make the Spiced Cranberry Sauce and the Coconut Bread Stuffing. For the record, I'm going to cheat with the coconut whipped cream as the full fat coconut milk [affiliate link] that I bought contains guar gum, which is not allowed on GAPS.

My thumbs are still hurting and sore, and man, if I happen to bump the swollen joint of my right thumb against something, oh the pain. My eyes cross it hurts so bad. I wonder if this will ever heal completely. It makes me sad. And makes me wonder what else I need to eliminate. Or is it the dental crown I got recently? Or is it just old age setting into my thumbs.

In spite of my having realized that nuts cause my thumbs to hurt worse, I am going to have nuts for Thanksgiving. They are, after all, legal on GAPS. I just hope I don't suffer too much as a result of eating them.

I had to order more glucosamine. I think I've been taking it for two months now. I had read that it takes three months until you feel any effect. Well, I have felt a great deal of improvement. I had really hoped to be completely healed. The new glucosamine that I ordered last night has glucosamine, chondroitin and MSM. The last brand had only glucosamine and MSM, no chondrotin.

I felt a lot better today, in spite of only having six hours sleep. I actually felt happy and excited for part of the day. It will be another night of not getting enough sleep as I got home late from work.

Hugs to all! Don't let the bed bugs bite!

P.S. The author of Lights Out says we crave carbohydrates when we are tired. When we are well rested, we have less of a tendency to have cravings for carbs, and if we do, have an easier time not giving in to the cravings. I shopped at Sprouts tonight, and on the check out aisle next to mine I saw a package of Medjool dates. I squished on the package a bit and they were the softest, freshest dates I've ever seen. So I bought them. And when I got home, I ate one. I controlled myself. I wanted to eat a second one, but I stopped at just one. Partly because in the past eating sweets has kept me awake at night, and I hate insomnia. I was proud of myself for only eating one date. It has been hard at times this month to avoid eating fruit, and I have had a few pieces. Like yesterday I had half of an apple and today I had the other half. I also had several spoonfuls of peanut butter [affiliate link] yesterday. Awful peanut butter, too! It was some Jiffy stuff with sweet crap in it! Anyway. I consider it a small cheat and I am not going to beat myself up over it.

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-tatoes, My New Favorite Comfort Food (Simply Delicious Pureed Cauliflower)

These are so simple and delicious. I'm sorry that I rejected the idea of faux-tatoes years ago. There was a young man at my job and he and his wife were doing the Atkins Diet. He told me about how good the faux-tatoes were, but I couldn't believe it. I thought to myself how I would NEVER give up mashed potatoes.

And now here we are in TWENTY-TEN. How things change.

Now that I am not eating potatoes, whipped cauliflower has become my new favorite comfort food.

Here's how to make it.

2 small heads of cauliflower, broken into small pieces

Steam until tender. It is best to use a steamer basket so that the cauliflower is not resting in the water while it cooks. It takes 15-20 minutes until the cauliflower is fork tender. Pour the cauliflower into a colander to drain any water.

Steamed Cauliflower
Steamed Cauliflower

Put the cauliflower back into the pan and add in some butter or ghee, or your favorite healthy fat. Add salt and pepper and hit with a stick blender. The more you blend, the fluffier the cauliflower will get.

Faux-tatoes
My new favorite comfort food, Faux-tatoes

Have you tried Faux-tatoes? Do you love them, too?

This post was shared at Grateful GAPS Holiday Foods 2012.

 

Recipe: Faux-tatoes, My New Favorite Comfort Food
Author: 
Recipe type: Side Dishes
Prep time: 
Cook time: 
Total time: 
 
Ingredients
Instructions
  1. Steam cauliflower pieces until tender.
  2. It is best to use a steamer basket so that the cauliflower is not resting in the water while it cooks. It takes 15-20 minutes until the cauliflower is fork tender.
  3. Pour the cauliflower into a colander to drain any water.
  4. Put the cauliflower back into the pan and add in some butter or ghee, or your favorite healthy fat. Add salt and pepper and hit with a stick blender.
  5. The more you blend, the fluffier the cauliflower will get.
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.