Category Archives: Vegetables

Spicy Cabbage "Noodles"

Spicy Cabbage “Noodles”

Spicy Cabbage "Noodles"

I love cabbage. I never really understood just how much I love it until I started on GAPS. And one reason I started to love it more was because it is a great substitute for noodles.

I have learned that sometimes, the mouth feel of a food is almost as important as the flavor. Pasta and me were best friends for most of my life, but gluten is the one thing that I refuse to consume again. And that means no egg noodles.

But honestly, cabbage “noodles” are just as delicious!
The trick is to slice the cabbage in 1/4″ widths, and that makes the wilted cabbage have a texture similar to egg noodles.

Spicy Cabbage “Noodles”

  1. Heat coconut oil [affiliate link] in a large skillet and add sliced onions [affiliate link].
  2. Slice celery and add to the pan.
  3. Crush and chop garlic and add to the pan.
  4. Slice cabbage and add to the pan.
  5. Cook on medium heat, stirring frequently to prevent sticking.
  6. After about 10 minutes, add coconut aminos.
  7. Continue to cook and stir until cabbage is limp, and onions are translucent. Celery will be slightly crunchy.
  8. Add Chicken Tikka Masala spices and coconut cream [affiliate link]. Cook for 5 more minutes.
  9. Remove from heat.
  10. Salt to taste.

Spicy Cabbage "Noodles"
Author: 
Recipe type: Side Dish
Serves: 3
 
This delicious spicy cabbage really does make me think of noodles!
Ingredients
  • 4 tablespoons coconut oil
  • 1 medium onion
  • 4 ribs celery
  • 4 large cloves garlic
  • 1 large cabbage
  • 2 tablespoons coconut aminos
  • 2 teaspoons Chicken Tikka Masala spices
  • 2 tablespoons pure coconut cream
Instructions
  1. Heat coconut oil in a large skillet and add sliced onions.
  2. Slice celery and add to the pan.
  3. Crush and chop garlic and add to the pan.
  4. Slice cabbage and add to the pan.
  5. Cook on medium heat, stirring frequently to prevent sticking.
  6. After about 10 minutes, add coconut aminos.
  7. Continue to cook and stir until cabbage is limp, and onions are translucent. Celery will be slightly crunchy.
  8. Add Chicken Tikka Masala spices and coconut cream. Cook for 5 more minutes.
  9. Remove from heat.
  10. Salt to taste.

 

 

 

 

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Cutting Butternut Squash Safely

Safely Cutting Butternut Squash Tutorial

Fall is just around the corner. Although it won't actually feel “cold” where I live until the last week of October, I can already feel fall. One huge indicator is that it doesn't feel like I'm walking into an oven when I step on my porch in the early morning.

With fall comes the desire for all things pumpkin [affiliate link]pumpkin bread, hot pumpkin cocoa, pumpkin cupcakes, thick pumpkin eggnog, pumpkin poppers, pumpkin pie custard, pumpkin coconut smoothies, pumpkin spice latte and the list just goes on and on and on. Right?

And so comes my yearly trivia blurb about pumpkin… did you know that canned pumpkin is not only pumpkin? It also contains winter squashes, like butternut squash and Hubbard squash. My “pumpkin” of choice is butternut squash. I love the smooth texture, deep orange color and its year-round availability. I buy 2-3 squashes at a time because they stay good forever just sitting on the counter. Then when the mood strikes I can have anything “pumpkin” I want within a few hours.

Butternut squash can be difficult to work with since it is so hard. If I'm in a really big rush for time I have been known to wash and dry the squash, place it in a casserole, (yes, whole), pour some water in the bottom, cover and bake until fork tender. That actually works out pretty good.

But most of the time I cut and deseed my butternut squash. It will take less time to bake since it is in smaller pieces.

I thought I would show you the process I take to safely cut butternut squash.

Okay, first of all I suggest washing and drying the squash. It was grown in the dirt in a field and has been handled by numerous people on its way to your local grocery store or coop or farmer's market. And then people in the store have touched it. So, germs aplenty.
You'll need a good sharp knife, and I like to use a melon baller to remove the seeds.

Cutting Butternut Squash Safely

Next, cut off the stem. It is very much like wood and nearly impossible to cut through. You're going to rock the knife back and forth to make your way through the squash. The video above will show you exactly what I'm talking about.

Cutting Butternut Squash Safely

Next you'll want to cut the squash in half. The end with the hard piece is the stem, which was connected to the plant through the vine. The other end is the blossom end. The blossom end is the side the seeds will be on. Find the squash's waistline and place the knife on the squash and press firmly, rocking back and forth. Continue rocking and pressing down, keeping your fingers well out of the way until you make it through the squash and it is cut in half.

Cutting Butternut Squash Safely

Take the blossom end and cut in half. You may take the ball of your hand and whack the blade of the knife to help move it down through the squash.

Cutting Butternut Squash Safely

Cutting Butternut Squash Safely

Use the melon baller to remove the seeds. These work remarkably well and much better than a spoon. Although the sides of the melon baller do not feel sharp, they do a really good job at scraping through the membrane that holds the seeds in the squash.

Cutting Butternut Squash Safely

Finally, cut through the other half. If you were planning to make butternut squash fries, this is the end you will be able to use to make nice square long fries.

Cutting Butternut Squash Safely

Baked Butternut Squash Fries

The main reason I peel butternut squash, is to turn them into fries!

Butternut Squash Fries

How to Bake Butternut Squash

UPDATE: When baking butternut squash I do NOT bother peeling. I do like cutting it so that it bakes uniformly.

If you just put the butternut squash into the oven with the peel, when it is fork tender it is super easy to just scoop the flesh from the peel.

Place all the pieces into a large casserole and pour in about 1 inch of water.

Cutting Butternut Squash Safely

Cover tightly. You can see I've taken two long strips of aluminum foil and folded them together, then securely attached the foil to my casserole dish.

Safely Cutting Butternut Squash

Bake at 350°F until very tender. You'll be able to stick a fork into the butternut squash easily. This will take anywhere from one to two hours, but as long as there is water in the bottom you will be okay if it bakes a little longer than necessary.

After the squash is tender, remove the pan from the oven and remove the foil. Remove the squash from the water in the pan and allow to cool for an hour or two.

You can then use a spoon to scoop the squash from the skin.

What is your favorite squash?

 

 

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Easy Crockpot Caramelized Onions

Easy Crock Pot Caramelized Onions

Easy Crockpot Caramelized Onions

I love recipes that are easy, and help me use up excess produce. I was at the store a couple of weeks ago, and they had 6 bags of red onions [affiliate link] on sale for a clearance price of $0.99 per bag. Each bag weighed 6 pounds. I walked out of the store with 36 pounds of red onions for under 6 bucks! We love red onions, but you gotta admit that's a lot of onions! 😉 I needed to do something with them and decided to put them in the crock pot.

The recipe is very simple

  • 12-16 onions, peeled and sliced
  • 1/2 cup butter
  • 1 cup beef or chicken broth

Place in crock pot on low. Cook for 18 to 24 hours.

That's it!

I would recommend starting your crock pot in the evening so that you can watch the cooking process during the day.

Allow onions to cool. Divide into 1 or 2 cup portions and freeze for use in soups, sauces or other dishes.

Easy Crock Pot Caramelized Onions
Author: 
Recipe type: Crockpot Carmelized Onions
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 12-16 onions, peeled and sliced
  • ½ cup butter
  • 1 cup beef or chicken broth
Instructions
  1. Place in crock pot on low. Cook for 18 to 24 hours.

 

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

Do you like caramelized onions?

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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.

Bacon, Tomato, Lettuce and Avocado Sandwich

Lettuce for Lettuce Wraps

Bacon, Lettuce, Tomato and Avocado Sandwich

I remember before I started on the GAPS Diet I used to hear about people eating hamburgers with lettuce leaves wrapped around them and I remember thinking that I would never do that. Why would I? I had “regular” hamburgers buns to eat, gosh darn it!

And then I started on GAPS, and my relationship with food changed dramatically. It's amazing to me but my mouth waters at the thought of a lettuce wrapped burger. Especially one with some bacon grease or lard drizzled on top of the burger fixins if you don't have homemade mayonnaise on hand.

You can use romaine lettuce, or green or red leaf lettuce for wraps, burger or even tacos and they are very easy to pluck away.

I like using iceberg because it has less flavor and if you prepare the leaves and let them sit out for a few hours until they become kind of wilted, they work even better. At least I that's my preference.

The only problem when you're using iceberg lettuce is the leaves are often hard to remove. I have had times where I removed half of the leaves to get 3 or 4 intact leaves. One day I had a brainstorm. I decided to ask the cook at my job if she had any ideas on how to remove the lettuce leaves any easier than the way I'd been trying it. She's been in the food industry for over 20 years and she told me to use water to help the leaves fall away from the head.

So I went home and tried it. It worked great and I've been doing it this way ever since!

Here is a video I put together which shows exactly how it works.

And here are some written instructions, in case you don't have 2 minutes to check out the video. 🙂

  1. Cut around the core with a knife, and bang the core against a hard surface. This will allow you to easily remove the core.
  2. Remove any leaves that are blemished before starting.
  3. Place a strainer in the sink to catch the leaves as they fall from the head.
  4. Find the outermost leaf and begin working there.
  5. Turn on the water, and lightly pull the stem of that lettuce leaf back to where the stream of water can flow down in between the outermost leaf and the next leaf.
  6. As the water streams in between the leaves, the outermost leaf will grow heavy and will fall away from the head. Assist this falling away by cradling the head of lettuce with your hand so that you control the movement of the lettuce leaf. You increase your chances of more intact and useable leaves in this way.
  7. Find the next outermost leaf and follow the same process.
  8. Place a burger, or a dollop of chicken salad, or bacon, lettuce, tomato and avocado on the lettuce leaf. Fold the stem part over the food, then tuck the left and right sides in and finish by folding the burger onto itself to end up with a completely wrapped sandwich.
  9. Garnish, if desired.
  10. Enjoy!

This post shared at Fat Tuesday.

I would love to hear from you in the comments if you've had this same problem, and if my solution has been helpful. Thanks!! Starlene

Bacon, Tomato, Lettuce and Avocado Sandwich

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.

Spiralized Beets

Wordless Wednesday: Spiralizer Spaghetti Beets

Spiralized Beets

The following image contains a link from my affiliate partner Amazon:

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.

Flavorful Green Beans

Glazed Green Beans with Onions and Broth

Glazed Green Beans with Onions [affiliate link] and Broth

Very simple, yet delicious and full of flavorful broth.

  • 1 pound of greens beans (I used frozen organic from Costco)
  • 1/4 cup of onions, diced finely
  • 1 cup broth
  • 2 Tablespoon butter
  • salt
  • pepper

Add 1 tablespoon butter into a heavy bottom saucepan and heat until bubbly. Add in the onions and saute for about five minutes. If you are using frozen green beans, pour them into a strainer and run under hot water so that they are partially thawed. Add to the pan and add one cup of broth. Cook without a lid at a fast boil until the broth reduces until it is almost gone. Stir frequently. Add in the remaining tablespoon of butter and salt and pepper to taste, continue cooking until the butter evaporates somewhat.

These are very flavorful and my favorite way to have green beans. I titled these “Glazed” because they have a shiny appearance to them when done.

Flavorful Green Beans

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.

Eggplant Garden Delight

This is a decidedly Italian tasting vegetable dish.

I usually harvest from my garden on Friday and Monday mornings, and last Friday this is what I found:

Garden Harvest June 25, 2010
Garden Harvest June 25, 2010

I just realized both of my eggplants are hybrids. I started the plants from seed in January 2009 and they lasted through last winter and came alive and began producing again this spring. The Early Girl tomatoes are also hybrids, purchased this spring from Home Depot. I don't know if the peppers are heirloom or hybrids, but they also came from Home Depot.

Eggplant Garden Delight
Eggplant Garden Delight

Eggplant Garden Delight

  • 3 Tablespoons butter
  • 2 cups leeks, cleaned and sliced
  • 1 cup onion, chopped
  • 1/4 cup fresh basil (also from my garden)
  • 1 Tablespoon oregano
  • 2 cloves [affiliate link] garlic, crushed
  • 1 cup broth (chicken or beef, or you can use water)
  • 6 cups eggplant (de-seeded, peeled and chopped)
  • 1.5 pounds of tomatoes (skinned, de-seeded – 2 cups)

Melt butter in a large skillet over medium heat. Add the leeks and onions [affiliate link] and saute for ten minutes. Add the basil and saute for five minutes. Add the garlic and oregano and saute for five minutes. Add the broth, eggplant and tomatoes, cover and cook for twenty minutes.

Eggplant Garden Delight
Eggplant Garden Delight

This would go well on zucchini pasta. I have had it plain as a side dish, and mixed with scrambled eggs [affiliate link] for breakfast.

Recipe: Eggplant Garden Delight
Author: 
Recipe type: Veggie Maindish
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 3 Tablespoons butter
  • 2 cups leeks, cleaned and sliced
  • 1 cup onion, chopped
  • ¼ cup fresh basil (also from my garden)
  • 1 Tablespoon oregano
  • 2 cloves garlic, crushed
  • 1 cup broth (chicken or beef, or you can use water)
  • 6 cups eggplant (de-seeded, peeled and chopped)
  • 1.5 pounds of tomatoes (skinned, de-seeded - 2 cups)
Instructions
  1. Melt butter in a large skillet over medium heat.
  2. Add the leeks and onions and saute for ten minutes.
  3. Add the basil and saute for five minutes.
  4. Add the garlic and oregano and saute for five minutes.
  5. Add the broth, eggplant and tomatoes, cover and cook for twenty minutes.

 

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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.

Chicken Stir Fry

I got home from work today to find that no one had removed any meat from the freezer for dinner. Since we don't have a microwave and it was already almost 5pm I was at a loss of what to make. Fortunately I did find one package of chicken breast thawed in the refrigerator.

I realized I also had plenty of vegetables on hand, so I set about to make stir fry. It really turned out very delicious. I've been hungry for several days it seems, never satisfied for longer than a couple hours at a time and this really hit the spot.

  • 2 pounds chicken breast, trimmed and cubed
  • 2 celery ribs, sliced thinly
  • 2 carrot, peeled and sliced thinly
  • 8 mushrooms, sliced thinly
  • 1 small (about the size of a softball) head cabbage, quartered, cored and sliced thinly
  • 1 large zucchini, sliced in half down the middle, then sliced thinly
  • 1/3 small cauliflower, chopped
  • virgin coconut oil [affiliate link]

First I trimmed and cubed the chicken (you don't have to use breast, or chicken for that matter). I heated my large cast iron skillet, added 2-3 tablespoons coconut oil and then the chicken. Season to taste with salt and pepper.

While the chicken is cooking on medium heat, slice the celery and carrots. Be sure to keep stirring the chicken so it doesn't stick or burn. When the chicken is done, remove from the skillet. Add 2 tablespoons coconut oil, allow to heat momentarily and add the celery and carrots. Add more coconut oil if needed or desired. Keep a close eye on the vegetables, stirring every couple of minutes, and slice the cabbage thinly.

When the carrots and celery have turned bright and are no longer crisp (but still firm), remove from skillet. I used a large bowl to dump all the vegetables in as each batch finished cooking.

Cook the cabbage in four separate batches, each time adding 1 or more tablespoons of coconut oil to the skillet first, heat momentarily, then add the vegetable and stir.

The mushrooms will absorb a lot of oil, so add some water to the skillet once you get them in the pan.

When all the vegetables are done and removed from the skillet, mix them together. You can add the chicken and mix, or if you want to give each person their own portion of chicken you can add to the top of the vegetables (like a garnish).

All of the vegetables were just barely cooked, some of them were still just a tad crunchy. My husband loves vegetables this way, I think he'll like what I've made for dinner tonight.

Chicken Stir Fry
Chicken Stir Fry

 

5.0 from 1 reviews
Recipe: Chicken Stir Fry
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
 
A quick and easy maindish.
Ingredients
  • 2 pounds chicken breast, trimmed and cubed
  • 2 celery ribs, sliced thinly
  • 2 carrot, peeled and sliced thinly
  • 8 mushrooms, sliced thinly
  • 1 small (about the size of a softball) head cabbage, quartered, cored and sliced thinly
  • 1 large zucchini, sliced in half down the middle, then sliced thinly
  • ⅓ small cauliflower, chopped
  • virgin coconut oil
Instructions
  1. Trim and cube chicken.
  2. Saute chicken in 2-3 tbsp of coconut oil.
  3. Season with salt and pepper to taste.
  4. While the chicken is cooking on medium heat, slice the celery and carrots.
  5. Be sure to keep stirring the chicken so it doesn't stick or burn.
  6. When the chicken is done, remove from the skillet.
  7. Add 2 tablespoons coconut oil, allow to heat momentarily and add the celery and carrots.
  8. Add more coconut oil if needed or desired.
  9. Keep a close eye on the vegetables, stirring every couple of minutes, and slice the cabbage thinly.
  10. When the carrots and celery have turned bright and are no longer crisp (but still firm), remove from skillet.
  11. Cook the cabbage in four separate batches, each time adding 1 or more tablespoons of coconut oil to the skillet first, heat momentarily, then add the vegetable and stir.
  12. The mushrooms will absorb a lot of oil, so add some water to the skillet once you get them in the pan.
  13. When all the vegetables are done and removed from the skillet, mix them together.
  14. You can add the chicken and mix, or if you want to give each person their own portion of chicken you can add to the top of the vegetables (like a garnish).

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.