Category Archives: Main Dish

Grain-Free Pizza Dippers

Stuffed Cheesy Pepperoni Pizza Dippers (Grain-Free Coconut Flour)

Grain-Free Pizza Dippers

Today I have a recipe created especially to replace pizza dippers. Remember that the texture when using coconut flour [affiliate link] is never going to be exactly like what you remember, back when you ate “regular” gluten-filled flour pizza. The texture of these dippers is more cake-like, but still very tasty. What I like the best is you can pick them up and dip them!

Baker's Dozen Savory Quick Breads
Are you looking for more savory-type breads? You're going to love Baker's Dozen Savory Quick Breads! Click the image to get your own copy!

These dippers are very nutrient dense, so you will probably find this dish will feed quite a few people. We sliced ours into 16 pieces and my husband and I were stuffed after eating four pieces each. We have had them with the pepperoni and cheese, and without and they are very good prepared either way.

Please be sure that you have Parchment Baking Paper or are using a silicone dish because these do tend to stick.

Grain-Free Pizza Dippers

SAUCE (Used in the middle of the dippers and as a dipping sauce)

  1. Mix all ingredients together, bring to a boil and lower heat.
  2. Simmer for five minutes, then remove from heat.

Sauce for the Pizza Dippers
Author: 
 
This sauce is used in the middle of the dippers and as a dipping sauce.
Ingredients
  • 12 ounces tomato paste
  • 1 cup water
  • 1-1/2 teaspoon oregano
  • ½ teaspoon basil
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon sea salt
Instructions
  1. Mix all ingredients together, bring to a boil and lower heat. Simmer for five minutes, then remove from heat.

THE DIPPER DOUGH

FILLINGS

  1. Preheat oven to 325°F.
  2. Lightly butter a casserole dish measuring 9″ x 12″ and line with parchment paper.
  3. In mixing bowl, add all ingredients. Blend with a hand mixer until thoroughly mixed.
  4. Remove half of the batter and smooth into the bottom of the casserole dish.
  5. Layer pepperoni across the batter.
  6. Spread on tomato paste mixture.
  7. Layer black olives and all other toppings you wish to add. Slightly press on the toppings so they are smooth.
  8. Sprinkle cheese on top.
  9. Smooth the remainder of the batter on top of the toppings.
  10. Bake for 30 minutes.
  11. Remove and slice.
  12. Serve the dippers with the remaining sauce.

Stuffed Cheesy Pepperoni Pizza Dippers (Grain-Free Coconut Flour)
Author: 
Cook time: 
Total time: 
Serves: 16
 
These ingredients make up the dippers and the filling used in the middle of the dippers. The recipe at the blog has the recipe for the filling/sipping sauce, plus links to cheeses that are legal for the GAPS Diet, as well as a recipe for making your own GAPS legal pepperoni.
Ingredients
  • THE DIPPER DOUGH
  • 9 eggs (449 grams)
  • ½ cup coconut oil
  • 2 tablespoons honey
  • ½ cup coconut flour, packed (98 grams)
  • ¾ teaspoon salt
  • 1 teaspoon oregano
  • ¼ teaspoon basil
  • ⅛ teaspoon rosemary
  • ⅛ teaspoon ground thyme
  • ½ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon baking soda
  • 1 tablespoon apple cider vinegar
  • FILLINGS
  • ½ of the sauce recipe (see the original post for the recipe)
  • 16 black olives, sliced, optional
  • 4 ounces pepperoni, optional (if you are on the GAPS Diet be sure to use GAPS legal pepperoni)
  • 8 ounces shredded cheddar cheese, optional (If you are on the GAPS Diet, be sure to use GAPS legal cheese)
Instructions
  1. Preheat oven to 325°F.
  2. Lightly butter a casserole dish measuring 9" x 12" and line with parchment paper.
  3. In mixing bowl, add all ingredients. Blend with a hand mixer until thoroughly mixed.
  4. Remove half of the batter and smooth into the bottom of the casserole dish.
  5. Layer pepperoni across the batter.
  6. Spread on half of the tomato paste mixture.
  7. Layer black olives and all other toppings you wish to add.
  8. Slightly press on the toppings so they are smooth.
  9. Sprinkle cheese on top.
  10. Smooth the remainder of the batter on top of the toppings.
  11. Bake for 30 minutes.
  12. Remove and slice. Serve with remaining sauce.
Nutrition Information
Serving size: 2

I would love to hear in the comments what you think about these pizza dippers, do you think you will try them? 

 

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.

Chard Asparagus Cauliflower Pizza Crust

Easiest Cauliflower Pizza Crust (Streamlined No Steaming Required!)

Chard Asparagus Cauliflower Pizza Crust

One of the most popular posts here at GAPS Diet Journey is the Cauliflower Crust Pizza post. However, I have some exciting news to report. Some time ago I learned that it's not necessary to steam the cauliflower! My husband is the one that figured this out and I was so happy because the original recipe was a time-consuming process. Having to steam the cauliflower, then the added step of having to wring the moisture out of the cauliflower, and the burning of the hands.

It was definitely worth the extra work but now that I know different I thought I would share with you my brand new updated, streamlined recipe.

Before we get started, I have a few things to mention:

  1. You must have parchment paper or a silicone pizza mat for this recipe.
  2. Do not attempt to use parchment paper a second time. Well, you could if you were desperate but just know that the parchment paper will get really soggy and your crust may stick to it the second time around.
  3. You do not have to use Swiss Chard, you could substitute spinach or similar leafy green or you could omit it altogether.
  4. Feel free to omit the asparagus. This recipe works perfectly fine with only cauliflower, but I thought I would “adult” it up a little.

Chard Asparagus Cauliflower Crust

  1. Preheat oven to 350°F.
  2. Place parchment paper on a pizza pan. Lightly grease with butter or bacon grease.
  3. Remove the outer leaves from the cauliflower, then wash.
  4. Shred the cauliflower. I find it is easiest to do this using a food processor. Break the head into small pieces for ease into feeding through the shoot.
  5. Remove the stems from the Swiss chard, cut into small pieces.
  6. Cut two inches of the top of a bunch of asparagus, then cut into 1/2″ pieces.
  7. Add these ingredients to a large bowl for mixing.
  8. In a smaller bowl, add the four eggs.
  9. Whisk, then add the pepper, garlic and salt.
  10. Pour over the cauliflower mixture.
  11. Mix together.
  12. Remove half the ingredients to the pizza pan.
  13. Press and form the vegetables into a flat, round shape.
  14. Be sure to press firmly so that the crust holds together.
  15. Place in the oven to bake for 30 minutes.
  16. Remove and flip the crust to the other side.
  17. Bake 25-30 minutes longer.

The crust should hold together perfectly.

Add your favorite ingredients to the top. My favorite sauce is my Italian Sausage Hamburger Pizza Sauce (no Italian sausage required).

We usually don't use cheese, but remember there are a few kinds of cheese you can use if you're doing the GAPS Diet and those are: Asiago, Blue, Brick, Brie, Camembert, Cheddar, Colby, Edam, Gouda, Havarti, Limburger, Monterey Jack, Muenster, Parmesan, Port du Salut, Roquefort, Romano, Stilton, and Swiss.

Here is a picture of the ingredients mixed together, before adding the egg.

Cauliflower Crust Pizza

Here is a photo of the crust before it was baked, notice how it is pressed together firmly and holding its shape.

Cauliflower Crust Pizza

Easiest Cauliflower Pizza Crust (Streamlined No Steaming Required!)
Author: 
 
Ingredients
  • 1 head of cauliflower (mine weight 2 pounds 3 ounces with the leaves intact)
  • 4 ounces Swiss chard or similar leafy green, optional
  • 2 ounces asparagus tips, optional
  • 4 eggs
  • ¼ teaspoon black pepper
  • ¼ teaspoon granulated garlic
  • ½ teaspoon sea salt
Instructions
  1. Preheat oven to 350°F.
  2. Place parchment paper on a pizza pan. Lightly grease with butter or bacon grease.
  3. Remove the outer leaves from the cauliflower, then wash.
  4. Shred the cauliflower. I find it is easiest to do this using a food processor. Break the head into small pieces for ease into feeding through the shoot.
  5. Remove the stems from the Swiss chard, cut into small pieces.
  6. Cut two inches of the top of a bunch of asparagus, then cut into ½" pieces.
  7. Add these ingredients to a large bowl for mixing.
  8. In a smaller bowl, add the four eggs.
  9. Whisk, then add the pepper, garlic and salt.
  10. Pour over the cauliflower mixture.
  11. Mix together.
  12. Remove half the ingredients to the pizza pan.
  13. Press and form the vegetables into a flat, round shape.
  14. Be sure to press firmly so that the crust holds together.
  15. Place in the oven to bake for 30 minutes.
  16. Remove and flip the crust to the other side.
  17. Bake 25-30 minutes longer.

 

 

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.

Carnitas (Pulled Pork) Salad

Copycat Chipotle Carnitas Salad Bowl (Pulled Pork in the Instant Pot)

Carnitas (Pulled Pork) Salad

When I was doing strict GAPS it was a challenge if I ever had to eat out, which is actually rare, but occasionally the need arises. For example, if someone from work invites me to go out to lunch. And I'm the weirdo that can't eat ANYTHING.

But I could eat from Chipotle's, and most people enjoy eating there as well. I would always choose the salad bowl, with the carnitas (pulled pork) which is the meat of choice if you are on GAPS. I would have salsa and of course, guacamole. They have the best guacamole, it is delicious.

On Saturday night my youngest son came over for dinner. He's on a diet right now: Eat to Live by Joel Fuhrman and one of his mainstay foods is hummus. And he discovered that my Vitamix makes  super smooth hummus, so he's been out two weekends in a row. Yay Vitamix for bringing my boy home to visit!

The first weekend he brought barbecued pulled pork. We decided to have the same meal on Saturday night, which is basically salad with pulled pork, Chipotle style. And I had a pork shoulder butt in the fridge. At first I was going to slow cook but then I decided I wanted to try my Instant Pot again.

I bought it back in November, and I have only used it a couple of times. The first time I used it to pressure cook meat, it was a disaster. The meat was tough and I was so disappointed. I did some research and found a site that explained what went wrong. You can read it here for yourself: Common Mistakes in Pressure Cookery from Miss Vickie. I suspect what happened for me was that I brought the pressure down quickly, instead of allowing it to occur naturally.

However, since that disappointing experience, I've been a little scared to try meat in the Instant Pot. So I went looking for recipes, and found this one to try: Skinny Taste's Instant Pot Pork Carnitas (Mexican Pulled Pork).

Being true to my  nature, I cannot follow a recipe exactly… well, I can… but only if I really apply myself. Plus, I was missing a few ingredients that Gina's recipe called for, so here is my version of pork carnitas.

Copycat Chipotle Carnitas Salad Bowl

Remove the rind from the meat.

Cut the meat from the bone in large chunks. Trim fat as desired (but don't worry too much about this because you will be amazed at how the fat just dissolves away while cooking).

Plug in the Instant Pot and press the Saute button. The pot will stay on for 30 minutes, which is about how long it will take to brown the chunks of meat.

Place oil or grease into Instant Pot and let it get nice and hot. Place chunks of meat in a layer on the bottom of the pan, and allow to saute for several minutes. Ideally when you turn the chunks of meat over they will have some nice brown spots.

Sauteing Pork in the Instant Pot

While the meat is sauteing, peel the garlic and cut into small chunks.

As the meat browns, remove it and place into a large bowl.

Browned Carnitas

Eventually you will find that there will be browned bits on the bottom of the Instant Pot. After removing a layer of meat, pour in a couple of tablespoons of chicken stock and scrape the bottom with a straight edged metal spatula. This will prevent the bits from burning. You can remove them if you wish, and place in the bowl withe meat, or just continue to saute. Go ahead and place more raw meat into the Instant Pot to saute and brown.

It should take about 30 minutes to brown the meat, but if it takes longer, just press the Saute button again. You can also brown the meat using a regular skillet on your stove top.

Add the garlic, sea salt, black pepper, garlic powder, oregano leaves and smoked paprika to the meat.

When all the meat is browned, add the chicken stock to the Instant Pot and make sure all the browned bits are freed from the bottom. Allow the stock to begin simmering.

Put the meat into the Instant Pot. Mix the meat around in the chicken stock. In the next image you can see the meat is piled up, go ahead and press it down so that it is uniformly even.

Carnitas in Instant Pot

Engage the lid onto the pot, and press the Meat button.

Extend the cooking time to 42 minutes.

When 42 minutes is up, now you just wait. The Instant Pot will automatically set itself to Keep Warm and the pressure will come down naturally after about 25 minutes.

Remove the meat from the broth and separate with two forks.

Shredded Pork Meat

Place meat in a bowl, pour in some of the broth from the Instant Pot.

If desired, you may remove some of the grease from the broth before pouring over the meat.

Save the broth! You'll be able to use it again or to add to soup or stew.

Serve over lettuce, and top with salsa and Lime Guacamole. Super delicious!

Carnitas (Pulled Pork) Salad

Copycat Chipotle Carnitas Salad Bowl (Pulled Pork in the Instant Pot)
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 4 pounds pork shoulder butt (7 pound shoulder on the bone)
  • 4 tablespoons coconut oil or other GAPS approved fat (like bacon fat or chicken grease)
  • 6 cloves garlic
  • 2 teaspoons sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 pinch of dried oregano leaves
  • 1 teaspoon smoked paprika powder (optional)
  • 2 cups chicken stock
Instructions
  1. Remove the rind from the meat.
  2. Cut the meat from the bone in large chunks. Trim fat as desired (but don't worry too much about this because you will be amazed at how the fat just dissolves away while cooking).
  3. Plug in the Instant Pot and press the Saute button. The pot will stay on for 30 minutes, which is about how long it will take to brown the chunks of meat.
  4. Place oil or grease into Instant Pot and let it get nice and hot. Place chunks of meat in a layer on the bottom of the pan, and allow to saute for several minutes. Ideally when you turn the chunks of meat over they will have some nice brown spots.
  5. While the meat is sauteing, peel the garlic and cut into small chunks.
  6. As the meat browns, remove it and place into a large bowl.
  7. Eventually you will find that there will be browned bits on the bottom of the Instant Pot. After removing a layer of meat, pour in a couple of tablespoons of chicken stock and scrape the bottom with a straight edged metal spatula. This will prevent the bits from burning. You can remove them if you wish, and place in the bowl withe meat, or just continue to saute. Go ahead and place more raw meat into the Instant Pot to saute and brown.
  8. It should take about 30 minutes to brown the meat, but if it takes longer, just press the Saute button again.
  9. Add the garlic, sea salt, black pepper, garlic powder, oregano leaves and smoked paprika to the meat.
  10. When all the meat is browned, add the chicken stock to the Instant Pot and make sure all the browned bits are freed from the bottom. Allow the stock to begin simmering.
  11. Put the meat into the Instant Pot. Mix the meat around in the chicken stock.
  12. Engage the lid onto the pot, and press the Meat button., and press the Meat button.
  13. Extend the cooking time to 42 minutes.
  14. When 42 minutes is up, do nothing at all. The Instant Pot will automatically set itself to Keep Warm and the pressure will come down naturally after about 25 minutes.
  15. Remove the meat from the broth and separate with two forks.
  16. Place meat in a bowl, pour in some of the broth from the Instant Pot.
  17. If desired, you may remove some of the grease from the broth before pouring over the meat.
  18. Save the broth! You'll be able to use it again or to add to soup or stew.
  19. Top with Salsa and Lime Guacamole (recipes at blog)


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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 for gluten-free recipes and Winter Soups

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.

Stuffed Portobello Mushroom Caps

Stuffed Portobello Mushroom Caps

Stuffed Portobello Mushroom Caps

I hate it when I spell words wrong. My earliest memory of being shocked to learn I was spelling a word wrong was when I was in my early twenties and one day discovered that I had been spelling spaghetti for my entire life without the “h”. I'm pretty sure my mom spelled it that way and it was constantly on our dinner menu.What I hate even worse is when words don't have a proper way to be spelled, where even the dictionary says you can spell it different ways (blasphemous!). Which leads me to this post, and how does one spell portobello? Or is it portabella? WordPress' spell check indicates either way is wrong, so I had to look it up. I'm still confused! Merriam-Webster prefers portobello, but lists portobella and portabella as variants. It frustrates me to discover that words can be spelled in different ways. When I was going to school, words were spelled one way and that was that. No grey areas, just nice black and white. But I digress…

Several nights ago my husband came home with several packages of mushrooms. And by several, I mean a dozen. He does love bargain shopping and was thrilled to be in the right place at the right time to be able to buy 1 pound packages of mushrooms marked down to just $0.99 per package. Of course they needed to be used soon so I threw together this recipe and these turned out wonderfully.

Stuffed Portobello Mushroom Caps

Remove stems from portabella mushrooms.

Place top down in a casserole large enough to hold all six of them.

Cut slices of bacon in half and drape criss-crossed over the caps.

Mix all the remaining ingredients together.

Divide ingredients into 6 portions and form balls, place on top of mushroom caps. Press down lightly.

Bake at 350°F for 1 hour or until temperature reaches 160°F.

Be sure to use the sauce in the pan. I like to drizzle it over the tops of the mushroom caps.

Stuffed Portobello Mushroom Caps

Stuffed Portobello Mushroom Caps
Author: 
Recipe type: Dinner
Cuisine: American
Serves: 6
 
These stuffed portobello mushroom caps are perfect for a main dish.
Ingredients
  • 6 portobello mushroom caps
  • 2 pounds hamburger
  • 6 slices bacon
  • 4 green onions, chopped
  • 1 tablespoon dried parsley flakes
  • 10 mushrooms, chopped fine
  • 1 teaspoon ground paprika
  • 1 teaspoon dried Italian oregano
  • 2 eggs, whisked
  • ½ teaspoon ground black pepper
  • 1 teaspoon sea salt
Instructions
  1. Remove stems from portobello mushrooms.
  2. Place top down in a casserole large enough to hold all six of them.
  3. Cut slices of bacon in half and drape criss-crossed over the caps.
  4. Mix all the remaining ingredients together.
  5. Divide ingredients into 6 portions and form balls, place on top of mushroom caps. Press down lightly.
  6. Bake at 350°F for 1 hour or until temperature reaches 160°F.
  7. Be sure to use the sauce in the pan. I like to drizzle it over the tops of the mushroom caps.

If you love recipes like this, I have two cookbooks you really need to check out ASAP! Beyond Grain and Dairy for gluten-free recipes and Winter Soups.

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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.

Beefy Stroganoff

Beefy Stroganoff Dairy-Free Gluten-Free

Beefy Stroganoff

Wow! Two posts in one week. I was looking through my recipe notebooks and I found this recipe that I promised to post several months ago. I had photos taken and the recipe written down – I told you I have recipes to share! It's literally the problem of trying to find an hour or two to create the post. Blogging takes time and effort and you have to have a certain amount of stick-to-itiveness (hey, that's actually a word!). Thank you to all the comments and private emails regarding my mom. It has been quite a year, but I would not change it for the world. I can't even tell you how awesome it is to be able to talk to my mom and spend time with her. I feel like I lost her for most of my life, and I pray we never go through a time like that ever again.

All right, let me share this recipe with you. But first you'll need to have sour cream. If you can just use regular sour cream, go for it. If you are on GAPS and can have dairy, here's how you can make your own GAPS legal sour cream using my friend Patty's recipe. If you need to be dairy-free, make a batch of my Faux Sour Cream which takes about one day to ferment.

Faux Sour Cream

Now the other thing we're missing is egg noodles. But guess what? Cabbage cut into wide strips makes a lovely substitute. Now you know what I mean… you're not going to be able to serve this dish side by side with traditional stroganoff and have people saying they taste exactly the same. But when you can't have pasta, you have to get inventive. Right? I was a dedicated pasta lover for most of my life, and if I can reform and grow to love cabbage noodles, you can too. 🙂

Beefy Stroganoff

Melt 4 tablespoons bacon grease over medium heat.

Add onions [affiliate link] and cabbage, saute 20 minutes, stirring often. Turn to low heat.

In another skillet, melt 2 tablespoons bacon grease over medium heat and add meat. Cook 10 minutes.

Add grated ginger, coconut aminos and garlic, and cook for 10 more minutes. Turn up heat to reduce liquid until it thickens.

There are two ways to finish up. Either plate up the cabbage, add the meat on top with a dollop of sour cream, or mix the meat, cabbage, salt and sour cream together.

Serves 3 or more.

This recipe was included at Gluten Free Wednesdays on 8/27/14 and at Fat Tuesday on 8/26/14.

Beefy Stroganoff Dairy-Free Gluten-Free
Author: 
Recipe type: Casserole
Cuisine: American
Serves: 3
 
Delicious substitute for traditional stroganoff. This version is gluten-free and dairy-free.
Ingredients
  • 6 tablespoons bacon grease, divided use
  • 1 head cabbage. sliced in wide strips (mine weighed 1 pound, 10 ounces)
  • 1 small onion (mine weighed 6 ounces)
  • 1-1/2 pound of London Broil, sliced thin
  • ¼ teaspoon grated ginger
  • ¼ cup Coconut Aminos
  • 4 cloves garlic, coarsely chopped
  • 1 teaspoon salt
  • ¼ cup faux sour cream
Instructions
  1. Melt 4 tablespoons bacon grease over medium heat.
  2. Add onions and cabbage, saute 20 minutes, stirring often. Turn to low heat.
  3. In another skillet, melt 2 tablespoons bacon grease over medium heat and add meat. Cook 10 minutes.
  4. Add grated ginger, coconut aminos and garlic, and cook for 10 more minutes. Turn up heat to reduce liquid until it thickens.
  5. Add meat and sour cream to cabbage. Add salt and stir.

I hope you enjoy this recipe and don't forget to try these other recipes made using this delicious Faux Sour Cream.

Faux Ranch Dressing Dairy-Free

Faux Ranch Dressing

Faux Sour Cream Cheese Chocolate Frosting on Chocolate Cupcakes

Chocolate Cupcakes

If you find any other inventive ways to use this sour cream, please let me know in the comments!!

Save
If you love recipes like this, I have two cookbooks you really need to check out ASAP! Beyond Grain and Dairy for gluten-free recipes and Winter Soups.

Save

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.

Spicy Ancho Beef Chili

Spicy Ancho Beef Chili

Spicy Ancho Beef Chili

How many variations of chili do you think are possible? Maybe infinite variations since all you have to do is tweak the ingredients just slightly and you've got something new and delicious.

Chili is one of my favorite cool weather meals, a hearty meal that is warming and filling. If you make it spicy hot, it even helps clear your sinuses. 😉  Previously My Husband's Best Chili was my go to favorite, but I think this one is my new favorite.

This recipe uses my Easy Delicious Creamy Crock-Pot Navy Beans so you'll want to prepare them a couple of days prior to making this chili. What I like to do is make the crock pot beans and then divide them up into 4-5 cup portions and freeze. That way I'm a step ahead of myself when I get a craving for chili. This chili would also be perfect garnished with my Lime Guacamole.

I've used commercial chili seasoning mixtures for many years, but recently I wanted to try making my own. I found that two spices were important to making chili powder [affiliate link]: paprika and ancho chili pepper. I ordered a pound of each and have been testing them out. One thing I have noticed recently is that ground peppers will absorb quite a bit of liquids. So if you are trying to thicken a sauce, adding ground peppers is one way to do that.

Spicy Ancho Beef Chili

Melt fat in a large pot. Add diced onions and bell peppers into the pot. Cook for 10 minutes.

Add ground beef. Cook until browned and the peppers and onions are tender.

Add water and navy beans. Cook for 20 minutes.

Add garlic, onion, cumin, paprika and salt. Mix and taste. Add more salt.

I was happy with 2 tablespoons of the ground Ancho chili powder. I've also made this recipe with 3 tablespoons. It was pretty spicy with 2 and even more so with 3 so if you do not like your chili hot with spice, add a small amount of Ancho chili powder – you might want to start with 1 teaspoon and move up from there, taste testing as you add more.

If you want to continue heating the chili, be very careful that you stir it often as it will begin to stick and the part that is sticking will eventually scorch or burn. Lately I've been moving the chili to my crock pot turned to low to allow it to cook a little longer so that the flavors can marry but it's not necessary to do that. I just really like it because I don't have to worry about accidentally burning the chili (again). 😉

Do you have a favorite chili? Share with me in the comments!

Spicy Ancho Beef Chili
Author: 
Recipe type: Chili
Cuisine: American
Serves: 16
 
Ingredients
  • 2 tablespoons butter or bacon grease
  • 1 large onion (mine weighed 13 ounces), diced
  • 2 large bell peppers, diced
  • 3 pounds ground beef
  • 2 cups water or broth (if necessary)
  • 4 cups Easy Delicious Creamy Crock-Pot Navy Beans
  • 1 teaspoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon cumin powder
  • 3 tablespoons ground paprika
  • 2 teaspoons sea salt
  • 2 tablespoons ground Ancho chili pepper
  • green onions, optional garnish
  • thinly sliced lettuce, optional garnish
  • sliced tomatoes, optional garnish
  • sliced black olives, optional garnish
  • Lime Guacamole, optional
Instructions
  1. Melt fat in a large pot. Add diced onions and bell peppers into the pot. Cook for 10 minutes.
  2. Add ground beef. Cook until browned and the peppers and onions are tender.
  3. If the ground beef mixture is dry, add water or broth. Otherwise you may omit the water or broth because it will be too watery. Add the navy beans. Cook for 20 minutes.
  4. Add garlic, onion, cumin, paprika and salt. Mix and taste. Add more salt.
  5. Cook for 20 minutes.
  6. Test onions and bell peppers to make sure they are done. If not, cook for a few more minutes.
  7. Add garlic powder, onion powder, cumin, paprika and salt. Mix and taste, add more salt, if needed.
  8. I was happy with 2 tablespoons of the ground Ancho chili powder. I've also made this recipe with 3 tablespoons. It was pretty spicy with 2 and even more so with 3 so if you do not like your chili hot with spice, add a small amount of Ancho chili powder - you might want to start with 1 teaspoon and move up from there, taste testing as you add more.
Notes
If you want to continue heating the chili, be very careful that you stir it often as it will begin to stick and the part that is sticking will eventually scorch or burn. Lately I've been moving the chili to my crock pot turned to low to allow it to cook a little longer so that the flavors can marry but it's not necessary to do that. I just really like it because I don't have to worry about accidentally burning the chili (again). 😉

 

 

 

 

 

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.

Crock Pot Navy Beans

Easy Delicious Creamy Crock-Pot Navy Beans

Crock Pot Navy Beans

I love beans.  My favorites are pinto beans. We ate them fairly regularly when I was growing up, usually with homemade flour tortillas. They've been a staple in my diet as an adult up until I started GAPS. As you know, pinto beans and flour tortillas are not allowed on GAPS, so these are two foods I miss and would like to find substitutes. The flour tortillas sub is going to be a challenge, although this Cauliflower Wrap recipe may hit the spot. I'm planning to try these sooner than later and I'll report back with my findings.

Substituting the pinto beans has turned out to be super simple… we are allowed to have white navy beans on GAPS and I've found a way of making them so that they taste creamy and delicious, and remind me of pinto beans.

This recipe is so simple and easy. About once a month I take a few minutes to make these. And it does literally take only a few minutes since the crock pot does most of the work.

Two important things to be aware of when cooking beans:

  1. Do not add salt or any kind of tomato product when cooking. The beans will stay tough and may never get tender unless you cook them for days.
  2. Additionally, if your beans are old (as opposed to fresh), they may not be done as soon as mine. Just keep letting them cook, they should get tender eventually. I've had beans take as long as 48 hours. You may need to keep adding some water if you are cooking them for that length of time.

Measure out 4 cups of navy beans. Pick through the beans and remove any debris, or beans that look bad. Rinse and place in a large bowl or pot. Cover the beans with water. The level of water should be 3-4″ above the beans. They will soak up a lot of water, so watch to make sure that they stay underwater the entire time they are soaking.

Allow to soak 12-24 hours. Typically I start my beans at night and place them in the crock pot the next morning. If you are going to soak for 24 hours, change the water at the 12 hour mark. You may notice the water is beginning to have white foam and bubbles on the surface, this is normal. Also, you may notice that the beans have sprouted and this is normal as well. If you leave the beans soaking in the same water for 24 hours you may notice that they have a fermented or sour smell. It's okay to use them, just be sure to rinse them.

When you are ready to put the beans into the crock pot, pour them into a strainer to drain off the water. Rinse.

Place the beans into the crock pot and cover with just enough water to cover the beans, not more than 1/4″ higher than the top layer of beans.

Turn the crock pot on high and allow to cook for six hours, or if you have more time, cook on low for ten hours.

You'll notice that there are only two ingredients: beans and water. When the beans are ready to serve, I add butter, and salt to taste. Sometimes I serve the beans unseasoned and each person adds as much salt and butter as they prefer.

You could also add one or some of these other ingredients to the beans when you place them in the crock pot:

  • 1 onion, chopped
  • ham bone with chunks of meat on it
  • 1 bell pepper, chopped
  • garlic, crushed
  • strips of bacon
  • onion powder
  • garlic powder [affiliate link]

Sometimes I add some of the optional ingredients, but as I mentioned, most of the time it's just beans and water. This makes these beans very economical when you need to stretch a meal.

Do you end up with discomfort in your stomach when you eat beans? Soaking them for 12-24 hours should help to cut down on the production of gas. I find that some people with GAPS have trouble with beans, and I think it's due to the high fiber in the bean skins. I do find that I have a slight amount of gas with beans but it is not enough to keep me from eating them occasionally. They are just so delicious!

 

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Curried Pork over Cauli-Rice

Curried Pork over Cauli-Rice with Vegetables

Curried Pork over Cauli-Rice

Curry has become one of my most favorite spice mixtures. I've been using a homemade version from my friend Jessica, from Delicious Obsessions. I'll link to her recipe below. Consider making a double batch of the sauce (coconut milk [affiliate link], almond butter [affiliate link], curry powder) it is very delicious tasting, very thick and creamy.

  • 1 head cauliflower, riced
  • 1 red bell pepper
  • 2 small zucchini squash
  • 2 large carrots
  • 6 green onions [affiliate link]
  • 4 Tablespoons butter or bacon grease
  • 1 pound pork cut into small cubes
  • 1 cup coconut milk
  • 2 Tablespoons curry powder (see which curry powder I use below)
  • 1/2 teaspoon sea salt [affiliate link]
  • 2 Tablespoons almond butter

Rinse cauliflower. Break into small pieces and pulse in the food processor until pieces are small like rice. Place in a pan with 1 inch of water or broth at the bottom.

Cover with a lid and bring to a boil over medium heat (you'll know this because steam will be forced out of the pan).

Once the pan has come to a boil, remove from heat and allow to sit with the lid on.

After about 5 minutes, place cauliflower into a mesh strainer to remove liquid. If you are using broth, you may use the leftover broth to cook the vegetables.

Slice zucchini squash into 1/4″ rounds.

Slice carrots into 1/4″ rounds.

Chop green onions into 1″ long pieces.

Slice red bell pepper into thin long strips.

Place zucchini, carrots, green onions and red bell pepper into the pan you cooked the cauliflower in with the broth, or 1 inch of water at the bottom. Place a lid on the pan and bring to a boil over medium heat. Reduce heat and allow to boil gently for 20 minutes.

Cut the pork into small cubes. Melt 4 Tablespoons butter or bacon grease in a skillet. Place the pork in the skillet and fry on medium heat until browned on one side, about 10 minutes. Turn over and continue cooking until done on the other side, about 10 more minutes.

Add 1 cup coconut milk, 2 Tablespoons curry powder, 1/2 teaspoon sea salt, and 2 Tablespoons almond butter into the pan with the pork. Mix together thoroughly. Simmer for 2 to 3 minutes until mixture becomes thick like gravy.

Place Cauli-Rice on a plate, dress with vegetables and finally spoon curried pork over the top.

Serves 2 to 3, depending on how hungry you are.

This recipe was included at Fat Tuesday on January 22, 2013.

This is my favorite curry powder – it is a homemade recipe by my friend Jessica from Delicious Obsessions. By the way, for the “parts” I just substituted Tablespoons. For the 1/2 part cardamom I used 1 teaspoon and 1/2 teaspoon.

Delicious Obsessions Curry Powder

Curried Pork over Cauli-Rice with Vegetables
Author: 
Recipe type: Main Meal
Cuisine: Eastern Indian
Serves: 3
 
The curry gravy in this recipe is thick and creamy, and adds a nice taste to the vegetables and pork.
Ingredients
  • 1 head cauliflower, riced
  • 1 red bell pepper
  • 2 small zucchini squash
  • 2 large carrots
  • 6 green onions
  • 4 Tablespoons butter or bacon grease
  • 1 pound pork cut into small cubes
  • 1 cup coconut milk
  • 2 Tablespoons curry powder
  • ½ teaspoon sea salt
  • 2 Tablespoons almond butter
Instructions
  1. Rinse cauliflower. Break into small pieces and pulse in the food processor until pieces are small like rice. Place in a pan with 1 inch of water or broth at the bottom.
  2. Cover with a lid and bring to a boil over medium heat (you'll know this because steam will be forced out of the pan).
  3. Once the pan has come to a boil, remove from heat and allow to sit with the lid on.
  4. After about 5 minutes, place cauliflower into a mesh strainer to remove liquid. If you are using broth, you may use the leftover broth to cook the vegetables.
  5. Slice zucchini squash into ¼" rounds.
  6. Slice carrots into ¼" rounds.
  7. Chop green onions into 1" long pieces.
  8. Slice red bell pepper into thin long strips.
  9. Place zucchini, carrots, green onions and red bell pepper into the pan you cooked the cauliflower in with the broth, or 1 inch of water at the bottom. Place a lid on the pan and bring to a boil over medium heat. Reduce heat and allow to boil gently for 20 minutes.
  10. Cut the pork into small cubes. Melt 4 Tablespoons butter or bacon grease in a skillet. Place the pork in the skillet and fry on medium heat until browned on one side, about 10 minutes. Turn over and continue cooking until done on the other side, about 10 more minutes.
  11. Add 1 cup coconut milk, 2 Tablespoons curry powder, ½ teaspoon sea salt, and 2 Tablespoons almond butter into the pan with the pork. Mix together thoroughly. Simmer for 2 to 3 minutes until mixture becomes thick like gravy.
  12. Place Cauli-Rice on a plate, dress with vegetables and finally spoon curried pork over the top.

 

 

 

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.