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  • Wordless Wednesday: Honey and Vanilla Bean Lemon Curd

    Wordless Wednesday: Honey and Vanilla Bean Lemon Curd

    Review Wild Honey Vanilla Bean Lemon Curd from Urban Poser

    Okay, I have to say a few words! The CEO at my job has lemon trees at his house and every year he brings in bags and bags full of gorgeous juicy lemons. They are huge, nearly the size of a grapefruit. I saw this recipe on Pinterest made by Urban Poser: Wild Honey [affiliate link] and Vanilla [affiliate link] Bean Lemon Curd. I don’t know that I’ve ever had lemon curd, but this looked so delicious. Since I had everything on hand, I decided I had to make this recipe and try it. I did replace the sugar with two more tablespoons of honey, and added 1/4 teaspoon sea salt [affiliate link]. I will definitely make this recipe again. I also think this would make a sensational Lemon Meringue Pie and I would love to try this recipe using orange juice, and lime juice.

    Since this recipe is no longer available at the blogger’s site, I am going to share my own version with the changes I mentioned above.

    Lemon Curd
    5 large egg yolks + 1 large egg
    2/3 c. fresh lemon juice
    1 T. finely grated lemon zest
    7 T. honey
    4 T. butter
    1/4 t. sea salt
    1 or 2 Vanilla Bean Pods split and scraped

    Place egg yolks, egg, lemon juice, vanilla caviar and honey into a thick bottomed medium pan.

    Whisk together and turn heat to medium. Whisk constantly until curd reaches 170°F or just begins to boil.

    Whisk in the butter. Stir in the lemon zest and allow to cool to room temperature.

    Refrigerate.

    Eat like pudding, or you can also try slathering this on muffins or bread.

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    Honey and Vanilla Bean Lemon Curd
    Author: 
     
    Ingredients
    • 5 large egg yolks + 1 large egg
    • ⅔ c. fresh lemon juice
    • 1 T. finely grated lemon zest
    • 7 T. honey
    • 4 T. butter
    • ¼ t. sea salt
    • 1 or 2 Vanilla Bean Pods split and scraped
    Instructions
    1. Place egg yolks, egg, lemon juice, vanilla caviar and honey into a thick bottomed medium pan.
    2. Whisk together and turn heat to medium. Whisk constantly until curd reaches 170°F or just begins to boil.
    3. Whisk in the butter. Stir in the lemon zest and allow to cool to room temperature.
    4. Refrigerate.
    5. Eat like pudding, or slather on muffins or bread.
    Wordpress Recipe Plugin by EasyRecipe

     

    The original recipe was originally located at: http://urbanposer.blogspot.com/2011/05/wild-honey-vanilla-bean-lemon-curd.html. At her new blog site, it is not found. As of 8/15/16, it can still accessed at the Internet Archive here: https://web.archive.org/web/20150228092402/http://urbanposer.blogspot.com/2011/05/wild-honey-vanilla-bean-lemon-curd.html
     

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  • Coconut Almond Candy Clusters GAPS Legal

    Coconut Almond Candy Clusters GAPS Legal

    Coconut Almond Candy

    This was a happy mistake. I was on my first batch trying to make Coconut Pecan Frosting but it didn’t work out. I cooked the mixtures too long and every drop of the butter separated out, so I had to try again. This is batch number two. It is sweet, maybe too sweet for your GAPS palate. But it would make non-GAPSters pretty happy. If I weren’t short on ingredients I might try a third batch with half as much honey [affiliate link].

    Coconut Almond Candy Clusters

    • 1/4 cup coconut cream [affiliate link] (this is the product that rises to the top of full fat canned coconut milk [affiliate link])
    • 1/4 c. honey
    • 2 egg yolks, beaten
    • 1/2 t. vanilla [affiliate link]
    • 1 cup almonds [affiliate link], chopped
    • 1/2 cup flaked coconut

    Butter a cookie pan so that you can create the clusters. Add coconut cream and honey to a shallow pan. Warm over medium heat until the two are melted. Whisk together and add the egg yolks and vanilla. Bring to a boil and lower heat just a little bit so that the mixture is boiling, just not a rolling boil. Whisk constantly for ten minutes. The mixture will thicken and turn slightly darker and begin to smell like caramel. When ten minutes is up, remove from heat and add in the almonds and coconut. Stir together until completely mixed.

    Allow to cool slightly so that you can work with the mixture with your bare hands. Form clusters and drop onto cookie pan. Refrigerate or freeze so that the clusters stay together. Bring to room temperature before serving.

    This recipe made 13 tablespoon-sized clusters.

    Coconut Almond Candy Clusters GAPS Legal

    This post was included at Fat Tuesday .

    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.

  • Spiralizer Spaghetti Beets

    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.

  • Review: Ancient Minerals Magnesium Oil

    I have been using Ancient Minerals Pure Magnesium Oil for six months. It was recommended by a close GAPS friend. My goal is to use it every night before going to sleep.

    I began using magnesium oil because of the trouble I was having sleeping and staying asleep through the night. Some people find they sleep better at night when they take magnesium. I do find that I sleep better when I use it.

    Now this product does state that it may sting slightly when you first begin using it, and that did happen to me. You can dilute the product with 50% water – be sure to use “clean” water. You don’t want contaminated water absorbing into your skin. Spray the magnesium oil spray onto your skin (with the half gallon jug you will need to use your own spray bottle), rub it in and it disappears pretty quickly. Some people wait for twenty minutes and rinse or shower. I usually spray it on after showering or taking my detox bath which is usually just before I go to bed, and then go to sleep with it on my skin. My friend Patty from Loving Our Guts says:

    “When I am detoxing I get a lot of muscle cramps and spasms and spraying magnesium oil spray right onto those areas helps to relax the muscles. It can sting when you first start using it. If it does and you can’t bear it simply dilute it and over time as your levels get higher it won’t sting any more.”

    At Patty’s advice on her blog I tried using Ancient Minerals Magnesium Oil for muscle spasms, in fact yesterday my neck was hurting as if I had strained it, and I tried spraying the magnesium oil on my neck and it helped quite a bit.

    Here are the signs of low magnesium from the Ancient Minerals site:

    Neurological:

    • Behavioral disturbances
    • Irritability and anxiety
    • Lethargy
    • Impaired memory and cognitive function
    • Anorexia or loss of appetite
    • Nausea and vomiting
    • Seizures

    Muscular:

    • Weakness
    • Muscle spasms (tetany)
    • Tics
    • Muscle cramps
    • Hyperactive reflexes
    • Impaired muscle coordination (ataxia)
    • Tremors
    • Involuntary eye movements and vertigo
    • Difficulty swallowing

    Metabolic:

    • Increased intracellular calcium
    • Hyperglycemia
    • Calcium deficiency
    • Potassium deficiency

    Cardiovascular:

    • Irregular or rapid heartbeat
    • Coronary spasms

    Among children:

    • Growth retardation or “failure to thrive”

    If you have digestive problems it can be easier to get your magnesium by absorbing it through the skin, and magnesium is one of the minerals you should supplement if you have the genetic mutation MTHFR. This is the most reasonable price I’ve found and while I could likely save money making my own I have heard this product is much nicer than the homemade versions.

    Have you tried using magnesium oil? Have you found it to be beneficial?

     

     

     

    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.

  • Coconut Pecan Frosting GAPS Legal

    Coconut Pecan Frosting GAPS Legal

    Coconut Pecan Frosting - GAPS Legal

    One of my favorite desserts before GAPS was German Chocolate Cake with Coconut Pecan Frosting. My husband and I were talking about our Valentine’s Day meal that I like to make every year and he mentioned German Chocolate Cake. I decided to try and come up with a version that would be suitable and acceptable on GAPS. This frosting is pretty sweet, and tastes very much like the real thing. I would recommend pairing it with cake or cupcakes that are not super sweet so that they balance each other out.

    Coconut Pecan Frosting

    • 1/4 cup coconut cream [affiliate link] (this is the cream that hardens and rises to the top of canned full fat coconut milk [affiliate link])
    • 4 T. butter
    • 3 T. honey [affiliate link]
    • 2 egg yolks, beaten
    • 1/2 t. vanilla [affiliate link] extract
    • 1/2 cup chopped pecans [affiliate link]
    • 1/2 cup flaked coconut

    This recipe makes enough to cover 6 cupcakes.

    Add the coconut cream and honey to a shallow pan and begin to heat on medium heat. When the coconut cream, butter, and honey are melted, mix together with a whisk and add the beaten egg yolks and vanilla extract.

    Bring to a boil and stir constantly with a whisk for 5 to 7 minutes. The frosting will begin to thicken and the color will turn darker. Take a whiff of the boiling mixture and you will also notice it has started to smell like caramel.

    Remove from heat and allow to sit for ten minutes. Do not stir once you remove it from the heat! The mixture will separate completely if you disturb it before chilling. Place the pan into the refrigerator and allow to chill completely.

    Remove from the refrigerator and stir in the pecans and flaked coconut. The mixture will be very stiff. Allow to come to room temperature before spreading on cupcakes or a single layer cake.

    These were a huge hit with my family. My husband said they were delicious, and both boys complimented me highly. Considering that my husband and youngest son both still eat sugar laden foods, that is a good indicator that these would pass muster with other non-GAPS palates.

    By the way, the cake recipe I used is here: Starlene’s Polka-Dot Chocolate Cake. Shirley at Gluten Free Easily hosted this recipe for me before we knew that Dr. Natasha had okayed baking soda [affiliate link] for cooking. I reduced the honey to 1/4 cup in the cake recipe because this frosting is so sweet. The less sweet cake with the very sweet frosting was a perfect taste.

    Coconut Pecan Frosting

    This post was included at Monday Mania and Fat Tuesday.

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    Recipe: Coconut Pecan Frosting GAPS Legal
    Author: 
    Recipe type: Chocolate, Dessert
    Serves: Frosting for 6 cupcakes
     
    Frosting for cupcakes or cake.
    Ingredients
    • ¼ cup coconut cream (this is the cream that hardens and rises to the top of canned full fat coconut milk)
    • 4 T. butter
    • 3 T. honey
    • 2 egg yolks, beaten
    • ½ t. vanilla extract
    • ½ cup chopped pecans
    • ½ cup flaked coconut
    Instructions
    1. Add the coconut cream and honey to a shallow pan and begin to heat on medium heat.
    2. When the coconut cream, butter, and honey are melted, mix together with a whisk and add the beaten egg yolks and vanilla extract.
    3. Bring to a boil and stir constantly with a whisk for 5 to 7 minutes.
    4. The frosting will begin to thicken and the color will turn darker.
    5. Take a whiff of the boiling mixture and you will also notice it has started to smell like caramel.
    6. Remove from heat and allow to sit for ten minutes.
    7. Do not stir once you remove it from the heat!
    8. The mixture will separate completely if you disturb it before chilling.
    9. Place the pan into the refrigerator and allow to chill completely.
    10. Remove from the refrigerator and stir in the pecans and flaked coconut.
    11. The mixture will be very stiff.
    12. Allow to come to room temperature before spreading on cupcakes or a single layer cake.
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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.

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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.

  • Scrambled Eggs, Heavy on the Ham

    Scrambled Eggs, Heavy on the Ham

    Several mornings each week my husband makes my breakfast. He knows I’m eating 50 grams of protein so he will sometimes grill me some chicken or a steak. Sometimes I’m on my own, and this is one of my quick, easy to prepare big protein breakfasts.

    Serves 1.

    Scrambled Eggs [affiliate link], Heavy on the Ham

    • 1-2 Tablespoons butter or your favorite healthy fat
    • 2 Tablespoons red bell pepper, diced
    • 1 green onion, sliced thin
    • 1 Tablespoon white onion, diced
    • 6 ounces ham
    • 3 large eggs

    Turn your burner to medium heat and add the butter to your skillet. Heat until bubbly, add the bell pepper, onions [affiliate link] and green onions. Saute until tender, about ten minutes. Stir frequently as the green onion will burn easily. Dice the ham into cubes and add to the skillet. Stir and mix to heat thoroughly, about 3 minutes. Scramble the eggs and add to the skillet. Allow to set about 30 seconds, and stir. Continue scraping the skillet and stirring frequently to avoid browning the eggs.

    Scrambled Eggs, Heavy on the Ham

     

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    Recipe: Scrambled Eggs, Heavy on the Ham
    Author: 
    Recipe type: Breakfast
     
    Ingredients
    • 1-2 Tablespoons butter or your favorite healthy fat
    • 2 Tablespoons red bell pepper, diced
    • 1 green onion, sliced thin
    • 1 Tablespoon white onion, diced
    • 6 ounces ham
    • 3 large eggs
    Instructions
    1. Turn your burner to medium heat and add the butter to your skillet.
    2. Heat until bubbly, add the bell pepper, onions and green onions.
    3. Saute until tender, about ten minutes.
    4. Stir frequently as the green onion will burn easily.
    5. Dice the ham into cubes and add to the skillet.
    6. Stir and mix to heat thoroughly, about 3 minutes.
    7. Scramble the eggs and add to the skillet.
    8. Allow to set about 30 seconds, and stir.
    9. Continue scraping the skillet and stirring frequently to avoid browning the eggs.
    Wordpress Recipe Plugin by EasyRecipe

     

     

    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.