Category Archives: Appetizers

Mini Zucchini Avocado Burgers

Adorable Mini Zucchini Avocado Burgers

Mini Zucchini Avocado Burgers

In a recent post I wrote how I was using intermittent fasting and drinking broth to lose weight. I also touched on another component that I found has been very important for me… apparently in order to lose weight I need to stay very low on my carbohydrates.

Very low carb = Ketogenic Diet. While taking a closer look at this protocol via the site called Rule.me I discovered that not only was I getting too many carbohydrates but I was eating too much food. This is mostly due to the fact that my job requires a lot of concentrated sitting in front of a computer so my caloric needs aren't as high as they might be if I were working a job that was more physical.

While doing the Intermittent Fasting Challenge with Jennifer Dages I learned she had had to go very low on her carbohydrates to lose weight (under 30 grams daily) but I finally decided to research the Ketogenic Diet because my friend Renee Harris reported liking the protocol, and I was especially encouraged by her mentioning that she was not feeling hungry or deprived. I hate tracking calories but I finally decided to give it a go.

Here's the good news: It is definitely possible to do the Ketogenic Diet in combination with GAPS.

I am pleased to report that I have lost 24 pounds since May!

If you are interested in combining GAPS with Keto it's pretty simple. Stick with the full GAPS list of foods. You'll want to pay attention to the vegetables as they are your carbohydrates. Then start tracking your calories and carbohydrates. I like to use MyFitnessPal, an app that I can use on my desktop computer or any mobile device.

To start you out, here's a GAPS-friendly recipe I found inside 30 Keto Meals in 30 Minutes30 Keto Meals in 30 Minutes. Louise Hendon is the author and she has given me permission to share this recipe.

30 Keto Meals In 30 Minutes

4.5 rating
30 Keto Meals in 30 Minutes (GAPS Friendly Rating 4.5 stars)

I have looked through Louise's e-book and found it to be quite GAPS-friendly plus mostly dairy-free and ideal for the Paleo Diet. The few issues I found:

  • It mentions using the microwave in a few recipes
  • It calls for Stevia in the Desserts section (this is only four recipes)
  • Some recipes include tamari sauce, I would recommend substituting coconut aminos
  • The only dairy I found was ghee

The recipe I am going to share is Mini Zucchini Avocado Burgers and they are just adorable and look so tasty and you can have dinner on the table is less than 30 minutes!

Due to the “mini” feature, I'm betting the kiddos will also enjoy these!

Mini Zucchini Avocado Burgers

Serves 2

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

  • 1 large zucchini, chopped into 1/2-inch (1 cm) thick slices (around 14-16 slices)
  • 1/2 lb (225 g) ground beef
  • 1/4 avocado, cut into small slices
  • 2 Tablespoons (30 ml) olive oil or avocado oil for greasing baking tray
  • 1 teaspoon (5 g) salt
  • 1 Tablespoon (15 ml) coconut mayo (optional)
  • 1 Tablespoon (15 ml) mustard (optional)

INSTRUCTIONS

  1. Preheat oven to 400 F (200 C).
  2. Grease a baking tray with olive or avocado oil and sprinkle 1 teaspoon of salt across it.
  3. Place the zucchini slices on the baking tray.
  4. Form small balls from the ground beef and press into patties – around 7 or 8 patties – and place on the baking tray.
  5. Place baking tray into oven and bake for 15 minutes. Alternatively, instead of baking them, you can grill the zucchini and beef patties or pan-fry them in some olive or avocado oil.
  6. Put the mini burgers together by placing the burger patty in between 2 zucchini slices and adding the avocado slice, mayo, and mustard to the patty.

 

Adorable Mini Zucchini Avocado Burgers
Author: 
Recipe type: Keto
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 7
 
Cute little "mini" burgers. Have dinner for two on the table in under 30 minutes. Keto-Friendly, Dairy-Free, Paleo-Friendly and GAPS-Legal.
Ingredients
  • 1 large zucchini, chopped into ½-inch (1 cm) thick slices (around 14-16 slices)
  • ½ lb (225 g) ground beef
  • ¼ avocado, cut into small slices
  • 2 Tablespoons (30 ml) olive oil or avocado oil for greasing baking tray
  • 1 teaspoon (5 g) salt
  • 1 Tablespoon (15 ml) coconut mayo (optional)
  • 1 Tablespoon (15 ml) mustard (optional)
Instructions
  1. Preheat oven to 400 F (200 C).
  2. Grease a baking tray with olive or avocado oil and sprinkle 1 teaspoon of salt across it.
  3. Place the zucchini slices on the baking tray.
  4. Form small balls from the ground beef and press into patties – around 7 or 8 patties – and place on the baking tray.
  5. Place baking tray into oven and bake for 15 minutes. Alternatively, instead of baking them, you can grill the zucchini and beef patties or pan-fry them in some olive or avocado oil.
  6. Put the mini burgers together by placing the burger patty in between 2 zucchini slices and adding the avocado slice, mayo, and mustard to the patty.

 
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.

Smooth and Creamy Spinach Dip

Smooth and Creamy Spinach Dip

Smooth and Creamy Spinach Dip

My previous all time favorite veggie dip has always been ranch dressing. Not the stuff from the bottle, mind you. That stuff always tasted off and just yuck. I'm talking about the “good” stuff. You know, the package mix. The expensive little package containing a powder with all the weirdo ingredients and the MSG. Yeah. That one. I used to think that was the “good” stuff. Okay, it tasted good. Really good. Especially good with the flavor enhancers. Well, live and learn. Now I know it's better to eat real food and avoid the commercially produced stuff. It's really not that hard to do when you get the hang of it. On Christmas Day when I was making our meal, I started to cut the vegetables up and wished I had my Faux Sour Cream on hand since it makes a very nice ranch dressing, but since I did not I started to think of what else I could make.

That led me to my latest creation. We still avoid dairy here. I have it rarely, but we don't have a ready source of raw milk or cheese (that's the only time I miss having our dairy goats) so it's easier to just avoid it altogether. I decided to try making spinach dip using raw cashews as the base. It turned out amazing! It had the best spinach flavor, so creamy and smooth. Then I decided to add in pieces of bacon and it was just phenomenal. I will definitely make this again.

Smooth and Creamy Spinach Dip

  1. Measure out 1 cup of raw cashews and soak in filtered water 4-6 hours. Drain and rinse.
  2. Add to your blender, preferably a high power blender like Vitamix
  3. Cook bacon until crisp. I prefer to bake it in the oven at 400°F until nice and brown.
  4. Melt butter in a skillet and add the raw spinach. Saute until limp.
  5. Add spinach and any juices to the blender.
  6. Blend until smooth. This will take less than 30 seconds with a high powered blender.
  7. Remove dip, add salt.
  8. Dice bacon and add to the spinach dip.
  9. Serve with your favorite vegetables.

Smooth and Creamy Spinach Dip
Author: 
Recipe type: Appetizer
Cuisine: American
 
Dairy-Free Creamy Spinach Dip
Ingredients
  • 1 cup raw cashews, soaked
  • 2 teaspoons butter, bacon fat or coconut oil
  • 12 ounces raw spinach
  • ½ teaspoon salt
  • 3 slices crisp bacon, diced
Instructions
  1. Measure out 1 cup of raw cashews and soak in filtered water 4-6 hours. Drain and rinse.
  2. Add to your blender, preferably a high power blender like Vitamix.
  3. Cook bacon until crisp. I prefer to bake it in the oven at 400°F until nice and brown.
  4. Melt butter in a skillet and add the raw spinach. Saute until limp.
  5. Add spinach and any juices to the blender.
  6. Blend until smooth. This will take less than 30 seconds with a high powered blender.
  7. Remove dip, add salt.
  8. Dice bacon and add to the spinach dip.
  9. Serve with your favorite vegetables.

Let me know what you think of this recipe in the comments! 🙂

 

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.

Bacon Wrapped Meatloaf Stuffed Mini Bell Peppers

Bacon Wrapped Meatloaf Stuffed Mini Bell Peppers

Bacon Wrapped Meatloaf Stuffed Mini Bell Peppers

Welcome the new recipe category, Appetizers!

Do you miss jalapeno poppers? Can't tolerate jalapeno peppers and/or don't do dairy? I imagine many folks coming to GAPS with serious digestive woes cannot eat hot peppers and they may have never tasted one of these gastronomical delights. I don't tolerate cheese, even though certain kinds are GAPS legal and I miss being able to have jalapeno poppers on occasion.

When I was given a bag of mini bell peppers, I decided to try making dairy-free poppers sans the spicy peppers. These are so juicy and delicious, my mouth waters just sharing the recipe with you.

Bacon Wrapped Meatloaf Stuffed Mini Bell Peppers

Slice across the top of the bell pepper, removing the top and stem. Reserve the top as you will need it next. Remove the core and seeds.

The tops should have a small ring of bell pepper. Remove this ring from the stem and cut into finely diced pieces of bell pepper. As you can see in the photo below I've cut around the stems. You should be able to harvest about 2 Tablespoons of bell pepper from the rings.

Mini Bell Peppers, Tops Removed, Cored and Seeded

Mix all ingredients together in a small bowl.

Stuff each pepper carefully, being sure to press the meat all the way down to the bottom. Do not to stuff them too hard as you can accidentally split the pepper.

Wrap each pepper with a full slice of bacon. Use wooden toothpicks to secure each end of the bacon.

Bacon Wrapped Mini Bell Peppers

Place on a cookie sheet with a rack.

Preheat oven to 375°F.

Place cookie sheet on the center rack of your oven.

Bake 20-25 minutes. At that time, if the bacon is not done to your liking, leave the cookie sheet where it is on the center rack and turn on the broiler.

Check in 1 minute intervals until the bacon is browned appropriately. You might wish to set a timer to alert you to check frequently. When done on one side, turn to the other side using a pair of tongs.

For optimum enjoyment and flavor, allow to cool until they are just warm to the touch. Eat as you would an ice cream cone, biting into the top first.

Bacon Wrapped Meatloaf Stuffed Mini Bell Peppers

Recipe: Bacon Wrapped Meatloaf Stuffed Mini Bell Peppers
Author: 
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • Bacon Wrapped Meatloaf Stuffed Mini Bell Peppers
  • 8 mini bell peppers (preferably elongated and thin like jalapeno peppers)
  • 8 slices of thick bacon
  • 6 ounces (3/4 cup) 80% lean hamburger
  • 1 Tablespoon onion, diced fine
  • 1 egg yolk
  • finely diced bell pepper (removed from around the stems)
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 2 Tablespoons almond flour [affiliate link] (or finely ground almonds)
  • 16 wooden toothpicks
Instructions
  1. Slice across the top of the bell pepper, removing the top and stem. Reserve the top as you will need it next. Remove the core and seeds.
  2. The tops should have a small ring of bell pepper. Remove this ring from the stem and cut into finely diced pieces of bell pepper. You should be able to harvest about 2 Tablespoons of bell pepper from the rings.
  3. Mix all ingredients together in a small bowl.
  4. Stuff each pepper carefully, being sure to press the meat all the way down to the bottom. Do not to stuff them too hard as you can accidentally split the pepper.
  5. Wrap each pepper with a full slice of bacon. Use wooden toothpicks to secure each end of the bacon.
  6. Place on a cookie sheet with a rack.
  7. Preheat oven to 375°F.
  8. Place cookie sheet on the center rack of your oven.
  9. Bake 20-25 minutes. At that time, if the bacon is not done to your liking, leave the cookie sheet where it is on the center rack and turn on the broiler.
  10. Check in 1 minute intervals until the bacon is browned appropriately. You might wish to set a timer to alert you to check frequently. When done on one side, turn to the other side using a pair of tongs.
Notes
For optimum enjoyment and flavor, allow to cool until they are just warm to the touch. Eat as you would an ice cream cone, biting into the top first.

 

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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.