GAPS Diet Journey

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Just a Quick Update

I haven’t put together a “daily” report in some time, for that matter, no weekly or monthly reports.

I guess not much to report… I’m still eating GAPS with the Leptin Reset twist.

I am maintaining my weight loss, and the scale told me 168.4 pounds a few days ago. I would like to get serious and lose a few more pounds because I am 5’4″ so this weight is still heavy for my frame. Obviously I’ve been eating a few too many coconut cookies. 😉

I was realizing I am feeling better. I am becoming more able to withstand working while tired. For awhile there I was having a really hard time coping with my job. I was remembering that I used to have to force myself to wake up by 8am and then lay in bed with my phone checking my email, trying to wake up, trying to get going. Now I can get up at 7am but this still gets me to work later than I’d like. I’d really like to be waking routinely at 6am, leaving by 7am and getting to work by 8am.

I have been thinking about my MTHFR genetic mutation. I have the worst status, according to Dr. Lynch and current studies. I have two copies of C677T.

I wonder how come I’m not worse off?

My main lifelong problem has been a lack of energy, and that continues to be an issue for me. But I could be much worse off. I feel lucky to be as well and functioning as I am.

I was realizing that I have made a conscious effort in the last two decades to decrease the toxin load from my environment. I live in a rural area so I am not constantly barraged with pollution from automobiles, although I am in the big city three days a week.

I have not been on birth control except for about one or two years before my firstborn son was conceived. In fact I was on the pill when I got pregnant with him. Birth control is bad news for any woman, to begin with, but worse if you have MTHFR. I asked Sterling Hill on her Facebook page MTHFR support and she responded:

“http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1862844/ Folate is reduced by up to 40% and if you already are deficient you are in trouble. It also depletes methylcobalamin which are both needed to turn the toxic amino acid homocyesteine into methionine synthase. High homocysteine causes clotting.”

I stopped getting my hair “done” when I learned I was pregnant with my first born, so 26 years ago. Before I got pregnant with him I used to get my hair permed every three months. Wow. I must have been super toxic. I do not color my hair and I use “safe” shampoo. I actually stopped using shampoo from 2007 until 2011 and used only baking soda [affiliate link] and apple cider vinegar. But after the Jalapeno Incident I was just so weary that I couldn’t even take the time to do that, and have not gotten back into the habit yet. Since then I’ve been using this shampoo: Desert Essence Coconut Shampoo.

Oddly enough I have almost no grey hairs, and I will not be coloring my hair. EVER. Over the weekend I spoke with Sterling Hill and she told me brown hair color contains lead. Just what a person needs. Heavy metal poisoning.

I stopped using harsh chemicals to clean my home about two decades ago, only using baking soda and vinegar.

I stopped using non-stick skillets about 15 years ago.

We moved into a home that was about a decade old, so no new carpeting to deal with off gassing.

I have made a point to get enough sleep for most of my adult life.

Our water here does not contain fluoride or chlorine. I haven’t been in swimming pools hardly at all in 12 years.

I’ve avoided MSG for years.

And I’ve been off gluten, grains, sugar, soda, and processed food for 2.5 years.

How sick would I have been had I not started on GAPS?

—

I do have some problems that I need to rectify. I need to have eleven amalgams removed. I want to be able to eat better food. Soon our well water will be filtered and the arsenic will be removed to acceptable levels so I won’t be detox bathing in that water.

I told my husband I don’t know if I will ever have much more energy than I do now, since I cannot get the amalgams removed any time soon, and we can’t afford to eat “pure” food.

I am grateful that I can manage to get up in the morning and get myself to my job. That is important.

I am feeling better.

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.

May 8, 2012
Apple Pie Medallions Coconut Cookies – Dairy Free
These Apple Pie Medallions are yet another variation of my coconut cookies. They are light and moist and taste like apple pie! Especially when you get a bite of apple.

Apple Pie Medallions Coconut Cookies
- 1 Red Delicious apple weighing ~6-3/8 ounce, once peeled, cored and diced = 1 cup apple
- 1/2 cup and 1 Tablespoon Tropical Traditions Gold Label Organic Virgin Coconut Oil**
- 1/2 cup Bob’s Red Mill Organic Coconut Flour
- 1/2 cup honey [affiliate link]
- 3 large eggs [affiliate link]
- 1/2 teaspoon vanilla [affiliate link]
- 1/2 teaspoon cinnamon [affiliate link]
- 1/8 teaspoon nutmeg [affiliate link]
Peel and core apple. Saute in 1 Tablespoon of coconut oil [affiliate link] over medium heat for 11 minutes or until soft and lightly browned. Stir frequently.

Sift the coconut flour [affiliate link] to remove any lumps. Measure one half cup of coconut flour and go ahead and pat it down (you don’t want it to measure fluffy just from sifting or you will have much less flour than in my recipe), and use a knife to scrape across the top of the measuring cup. I have learned with coconut flour you really need to get precise measurements (I should begin weighing for best accuracy). Add to a medium sized mixing bowl.

Add the remaining ingredients (except for the apples) into the bowl with the coconut flour. Use a mixer and blend until thoroughly mixed. Allow to set five minutes so that coconut flour can absorb the moisture. Once again this is a very moist batter.

Add the sauteed apples to the batter and mix.

Preheat oven to 325°F.

Drop by measured tablespoons onto a greased cookie sheet.

Oil your fingers with coconut oil and lightly pat each dropped shape into a small round cookie.

Bake for 10 minutes, or until cookies lose their shiny appearance and are firm to the touch.

Yields: 30 cookies

This post was shared at Fat Tuesday on May 14th, 2012.

**If you order by clicking on any of my Tropical Traditions links and have never ordered from Tropical Traditions in the past, you will receive a free book on Virgin Coconut Oil, and I will receive a discount coupon for referring you.

These are my new measuring scoops: Good Cook 4-Piece Measuring Scoop Set.

The cheap stainless measuring cups broke at the handle and that became quite annoying, hence my investment in these professional grade stainless steel measuring cups some time ago: Amco Advanced Performance Measuring Cup Set #8440

Unfortunately, I’m not the only one that likes to use my nice stainless steel measuring cups… my sons think they are dipping bowls or drinking vessels since when it’s time for me to cook I am rarely able to locate the entire set. I’m hoping these scoops will not be as tempting as the stainless steel ones have been.
4.0 from 1 reviews

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Recipe: Apple Pie Medallions Coconut Cookies – Dairy Free

Prep time: 20 mins

Cook time: 11 mins

Total time: 31 mins

Serves: 30
Ingredients

1 Red Delicious apple weighing ~6-3/8 ounce, once peeled, cored and diced = 1 cup apple

½ cup and 1 Tablespoon Gold Label Organic Virgin Coconut Oil

½ cup Bob’s Red Mill Organic Coconut Flour

½ cup honey

3 large eggs

½ teaspoon vanilla

½ teaspoon cinnamon

⅛ teaspoon nutmeg
Instructions

Peel and core apple.

Saute in 1 Tablespoon of coconut oil over medium heat for 11 minutes or until soft and lightly browned.

Stir frequently.

Sift the coconut flour to remove any lumps. Measure one half cup of coconut flour and go ahead and pat it down (you don’t want it to measure fluffy just from sifting or you will have much less flour than in my recipe), and use a knife to scrape across the top of the measuring cup.

Add to a medium sized mixing bowl.

Add the remaining ingredients (except for the apples) into the bowl with the coconut flour.

Use a mixer and blend until thoroughly mixed.

Allow to sit five minutes so that coconut flour can absorb the moisture. Once again this is a very moist batter.

Add the sauteed apples to the batter and mix.

Preheat oven to 325°F.

Drop by measured tablespoons onto a greased cookie sheet.

Oil your fingers with coconut oil and lightly pat each dropped shape into a small round cookie.

Bake for 10 minutes, or until cookies lose their shiny appearance and are firm to the touch.
Nutrition Information

Serving size: 1 Calories: 70 Fat: 5 Carbohydrates: 6 Fiber: 1 Protein: 1

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If you love recipes like this, I have two cookbooks you really need to check out ASAP! Naturally Sweetened Treats for gluten-free dessert needs and Mastering the Art of Baking With Coconut Flour.
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.
May 5, 2012
Pina Colada Medallions – Coconut Flour Cookies
Another Medallion cookie to add to my previous renditions: Chocolate Medallions and Orange Medallions, my son suggested Pina Colada Medallions.

Pina Colada Medallions
- 6 Tablespoons honey [affiliate link]
- 1/2 cup room temperature butter or coconut oil [affiliate link]
- 1/2 cup Bob’s Red Mill Organic Coconut Flour
- 3 large eggs [affiliate link]
- 1/2 teaspoon sea salt [affiliate link]
- 1/2 teaspoon vanilla [affiliate link] extract
- 1/2 cup fresh pineapple, diced
- 1/2 cup chipped coconut
Preheat oven to 350°F.

Add honey, butter, coconut flour [affiliate link], eggs, sea salt and vanilla to a bowl. Whip with a mixer until thoroughly blended. Add the pineapple and coconut and mix together. Drop by even tablespoons onto a greased cookie sheet. Lightly grease your fingers with butter or coconut oil and dab and pat the blobs of cookie dough into round shapes.

Bake for 10 to 11 minutes. The cookies will be done when you see that they have lost their shiny appearance, and also they will feel firm to the touch. If they are not quite done when you lightly touch them a dent will remain. Allow to bake 1 to 2 minutes longer.

This recipe was shared at Fat Tuesday.
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Recipe: Pina Colada Medallions – Coconut Flour Cookies

Author: Starlene Stewart

Recipe type: Cookies

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

Serves: 30

These cookies are light and fluffy with pineapple and coconut.
Ingredients

Pina Colada Medallions

6 Tablespoons honey

½ cup room temperature butter or coconut oil

½ cup Bob’s Red Mill Organic Coconut Flour

3 large eggs

½ teaspoon sea salt

½ teaspoon vanilla extract

½ cup fresh pineapple, diced

½ cup chipped coconut
Instructions

Preheat oven to 350°F.

Add honey, butter, coconut flour, eggs, sea salt and vanilla to a bowl.

Whip with a mixer until thoroughly blended.

Add the pineapple and coconut and mix together.

Drop by even tablespoons onto a greased cookie sheet.

Lightly grease your fingers with butter or coconut oil and dab and pat the blobs of cookie dough into flat, round shapes.

Bake for 10 to 11 minutes.

The cookies will be done when you see that they have lost their shiny appearance, and also they will feel firm to the touch.

If they are not quite done when you lightly touch them a dent will remain.

Allow to bake 1 to 2 minutes longer.
Nutrition Information

Serving size: 1 Calories: 67 Fat: 5 Carbohydrates: 5 Fiber: 1 Protein: 1

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2.2.6
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If you love recipes like this, I have two cookbooks you really need to check out ASAP! Naturally Sweetened Treats for gluten-free dessert needs and Mastering the Art of Baking With Coconut Flour.

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GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.
May 1, 2012
Chard and Onion Quiche
My Recipe was Featured at GNOWFGLINS!

Chard and Onion Quiche
- 4 cups or about 20 leaves of Swiss Chard, stems multi-colored preferably
- 1 coconut flour crust
- 1 large onion
- 2 Tablespoons butter or your favorite healthy fat (bacon grease would probably be divine)
- Broth or water
- 1/2 teaspoon salt
- 6 eggs [affiliate link], beaten
- 10″ pie plate
Melt the butter in a large skillet. Slice the onion into rounds and place in the skillet on medium-heat. Add 1/4 cup broth or water. Cover with a lid and cook for ten minutes. While the onion is cooking, remove the stems from the chard and chop into small pieces. After ten minutes, add the chard stems. Add another 1/4 cup of broth if the skillet needs some moisture. Cook for five more minutes with the lid on. Chop the chard leaves and pack into a 4 cup measuring cup. When five minutes is up, add the chopped Swiss chard leaves to the skillet. Add more broth if needed. Cook 5-8 minutes until the Swiss chard is thoroughly wilted. As you continue cooking the vegetables will release fluids.

Remove from heat. Strain the vegetable mixture. Beat the six eggs. Place the vegetable mix into the pie crust. Pour in the beaten eggs. Cook for 20 minutes at 350°F.
5.0 from 1 reviews

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Recipe: Chard and Onion Quiche

Author: Starlene Stewart

This quiche is so pretty with the colorful Swiss chard stems.
Ingredients

4 cups or about 20 leaves of Swiss Chard, stems multi-colored preferably

1 pie crust (see recipe here: https://gapsdietjourney.com/pie-crust)

1 large onion

2 Tablespoons butter or your favorite healthy fat

½ cup Broth or water

½ teaspoon salt

6 eggs, beaten
Instructions

Melt the butter in a large skillet.

Slice the onion into rounds and place in the skillet on medium-heat.

Add ¼ cup broth or water.

Cover with a lid and cook for ten minutes.

While the onion is cooking, remove the stems from the chard and chop into small pieces.

After ten minutes, add the chard stems.

Add another ¼ cup of broth if the skillet needs some moisture.

Cook for five more minutes with the lid on.

Chop the chard leaves and pack into a 4 cup measuring cup.

When five minutes is up, add the chopped Swiss chard leaves to the skillet.

Add more broth if needed.

Cook 5-8 minutes until the Swiss chard is thoroughly wilted.

As you continue cooking the vegetables will release fluids.

Remove from heat.

Strain the vegetable mixture.

Beat the six eggs.

Place the vegetable mix into the pie crust.

Pour in the beaten eggs.

Cook for 20 minutes at 350°F or until eggs are set (you can test this by jiggling the quiche, it should be still if the eggs are cooked properly).
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3.5.3208
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.
April 29, 2012
Orange Medallions Coconut Flour Cookies
These cookies were inspired by my Chocolate Medallions. I do like chocolate, but I have to say these were ever more delicious. They are lighter and softer, and the orange zest lends a delicate orange flavor. If you are at a stage with GAPS where you cannot yet handle cocoa powder [affiliate link], these are very delicious and will hit the spot for a little something sweet (although be sure you tolerate coconut flour [affiliate link] well as it is quite fibrous). The Orange Medallions in the image above are filled with a GAPS Legal Butter Cream Frosting which contains honey [affiliate link], eggs [affiliate link], vanilla [affiliate link], butter and salt, although these cookies taste wonderful alone. The Butter Cream Frosting recipe can be found at Modern Alternative Mama. You will find a printable recipe for the Orange Medallions at the bottom of this post.

Orange Medallions Coconut Flour Cookies
- 1/2 cup honey
- 1/2 cup room temperature butter
- 1/2 cup Bob’s Red Mill Organic Coconut Flour
- 3 eggs
- 1 teaspoon orange zest
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/2 vanilla bean, optional
Preheat oven to 350°F.

Place all ingredients in a bowl and mix thoroughly with a mixer until well blended, a minute or two. Allow to sit for five minutes so that the coconut flour can absorb. Like the Chocolate Medallions, this cookie dough is very soft.

Drop by measured even tablespoon onto a greased cookie sheet. Butter your fingers lightly and pat and tap the cookie into a round shape.

Bake for 8 minutes at 350°F.

Makes 24 small cookies.

Be sure to scrape the bowl with a spatula. I did and garnered two tablespoons of dough – two more cookies!

I tried plopping rather large spoonfuls onto a cookie sheet, but it took 15 minutes for the cookie to be done. They were delicious and I couldn’t stop myself from gobbling three of the four I’d baked. I saved one for my son to try. There was a problem, however. The larger amount of dough required a longer baking time, so long that the bottom of the cookie was very close to being burnt. Not quite, but almost. I decided to continue with my method for the Chocolate Medallions using the measured even tablespoons.

One more thing… I would have taken a photo with these cookies in towers, as I did with the Chocolate Medallions, but they were apparently a huge hit with my younger non-GAPS son who must have eaten a dozen by the time I got back in the kitchen to snap photos.

This post was shared at Fat Tuesday. This recipe was shared at GAPS Friendly Fridays #13 and oops, again on GAPS Friendly Fridays #17.
5.0 from 3 reviews

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Recipe: Orange Medallions Coconut Flour Cookies

Prep time: 10 mins

Cook time: 8 mins

Total time: 18 mins

Serves: 24
Ingredients

½ cup honey

½ cup room temperature butter

½ cup Bob’s Red Mill Organic Coconut Flour

3 eggs

1 teaspoon orange zest

½ teaspoon salt

½ teaspoon vanilla extract

½ vanilla bean, optional
Instructions

Preheat oven to 350°F.

Place all ingredients in a bowl and mix thoroughly with a mixer until well blended, a minute or two.

Allow to sit for five minutes so that the coconut flour can absorb. This cookie dough is very soft.

Drop by measured even tablespoon onto a greased cookie sheet. Butter your fingers lightly and pat and tap the cookie into a round shape.

Bake for 8 minutes at 350°F.

When done, they will lose their glossy look.

If you press lightly on the cookie and it leaves an indent, put them in for another 2-3 minutes.
Notes

The Butter Cream Frosting filling shown in the first photo is GAPS legal and the recipe can be found at Modern Alternative Mama’s here: http://www.modernalternativemama.com/?p=8061 Nutritional information does not include the Butter Cream Frosting.

Nutrition Information

Serving size: 1 Calories: 74 Fat: 5 Carbohydrates: 7 Protein: 1

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2.2.6
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If you love recipes like this, I have two cookbooks you really need to check out ASAP! Naturally Sweetened Treats for gluten-free dessert needs and Mastering the Art of Baking With Coconut Flour.
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.
April 25, 2012
Chocolate Medallions Coconut Flour Cookies Dairy-Free
These small cookies pack a wallop of chocolate taste. The Chocolate Medallions in the image above are filled with a GAPS Legal Butter Cream Frosting which contains honey [affiliate link], eggs [affiliate link], vanilla [affiliate link], butter and salt, although these cookies taste amazing all by themselves. The Butter Cream Frosting recipe can be found at Modern Alternative Mama. You will find a printable recipe for the Chocolate Medallions at the bottom of this post.

This recipe is a spinoff of my Chocolate Coconut Cookies Made with a Cookie Press.

Chocolate Medallions Coconut Flour Cookies
- 1/2 cup honey
- 1/2 cup Tropical Traditions Gold Label Organic Virgin Coconut Oil**
- 1/2 cup + 2 Tablespoons Bob’s Red Mill Organic Coconut Flour
- 1/2 cup cocoa powder [affiliate link]
- 4 eggs
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
Preheat oven to 350°F. Add honey and coconut oil [affiliate link] together in a small pan and heat until warm and melted. Take care to measure coconut flour [affiliate link] exactly, using a knife across the top of your cup measurement like they taught us in home ec in the 8th grade.

Measure all other ingredients into a bowl. Just drop the ingredients one by one in the order listed.

When honey and butter are melted, pour into the bowl. Beat with a mixer until well blended. Allow to set for five minutes to allow coconut flour to absorb and thicken. The dough will be very wet, similar to brownie batter.

Measure even tablespoons and drop onto a cookie sheet greased with coconut oil. These cookies will not increase much in size, if at all since there is no leavening agent, so you can put them pretty close together. Once you have them all measured out, dip your fingers into the coconut oil and tap and pat the cookie dough into a flat round medallion.

Bake for 8 minutes and check. They will lose their shiny appearance and will feel firm to the touch when done. If they are not quite done, you will be able to touch them lightly and leave a dent so let them cook another minute or two.

**If you order by clicking on any of my Tropical Traditions links and have never ordered from Tropical Traditions in the past, you will receive a free book on Virgin Coconut Oil, and I will receive a discount coupon for referring you.

This recipe was shared at Fat Tuesday.
4.7 from 3 reviews

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Recipe: Chocolate Medallions Coconut Flour Cookies Dairy-Free

Author: Starlene Stewart

Recipe type: Dessert

Prep time: 20 mins

Cook time: 8 mins

Total time: 28 mins

Serves: 36

The small round chocolate cookies are moist and full of chocolate flavor.
Ingredients

½ cup honey

½ cup Tropical Traditions Gold Label coconut oil

½ cup + 2 Tablespoons Bob’s Red Mill Coconut Flour

½ cup cocoa powder

4 eggs

½ teaspoon salt

½ teaspoon vanilla extract
Instructions

Preheat oven to 350°F.

Add honey and coconut oil together in a small pan and heat until warm and melted.

Take care to measure coconut flour exactly, using a knife across the top of your cup measurement like they taught us in home ec in the 8th grade. Measure all other ingredients into a bowl.

Just drop the ingredients one by one in the order listed.

When honey and coconut oil are melted, pour into the bowl with the other ingredients.

Beat with a mixer until well blended.

Allow to set for five minutes to allow coconut flour to absorb and thicken. The dough will be very wet, similar to brownie batter.

Measure even tablespoons and drop onto a cookie sheet greased with coconut oil. These cookies will not increase much in size, if at all since there is no leavening agent, so you can put them pretty close together.

Once you have them all measured out, dip your fingers into the coconut oil and tap and pat the cookie dough into a flat round medallion.

Bake for 8 minutes and check. They will lose their shiny appearance and will feel firm to the touch when done. If they are not quite done, you will be able to touch them lightly and leave a dent so let them cook another minute or two.
Notes

It took me about 8 minutes to tap and pat the cookies into shape. You could try cooking them as dropped spoonfuls but you might need to increase the baking time. The Butter Cream Frosting filling shown in the first photo is GAPS legal and the recipe can be found at Modern Alternative Mama’s here: http://www.modernalternativemama.com/?p=8061 Nutritional information does not include the Butter Cream Frosting.

Nutrition Information

Serving size: 1 Calories: 59 Fat: 4 Carbohydrates: 6 Fiber: 1 Protein: 1

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2.2.6
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If you love desserts like this, I have two cookbooks you really need to check out ASAP! Naturally Sweetened Treats for gluten-free dessert needs and Baker’s Dozen Volume 4, Chocolate Treats for amazing chocolate desserts and snacks.

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.
April 23, 2012