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  • Day 144 – I Found a Food Coop and Joined

    Whoot! Actually I contacted Azure Standard last week to find out if they delivered to Arizona, and a representative got back to me by email with a contact.

    I was really reluctant to get in contact because I have belonged to food buying clubs in the past and it was always mandatory to “work”. Years ago, when I was in a food buying club, I had the time to volunteer. Now I absolutely do not. And I don’t see my husband wanting to get all chummy with a food buying club.

    I was so pleased to learn that things have changed a lot, and maybe that has to do with the way Azure handles things. Back in the day, you phoned in your order to the person running the club. The delivery arrived, everything packed together. Everything had to be separated and split up, and you wrote out your check to the main person.

    Not with Azure. You order online, and when the truck arrives, all your items are labeled with your name so it’s really simple on the club members.

    The family running the food coop that I joined doesn’t require membership fees, or to volunteer any time. This could change one day if the coop were to grow much larger, but for now they say they can handle it.

    We get a delivery once a month, and they also order from several other natural food companies, so this is pretty cool! I do need to order a minimum of $50 and I need to order at the very minimum every six months. I would love to order once a month, but I will probably order every 2 or 3 months.

    Tonight I tried to make mayonnaise. I had it emulsified, all was going well, then I got stupid and dumped in the last half of the oil and whammo! No more emulsification! Drat! I even put in an avocado and that didn’t help one bit.

    Yesterday and today at work I had cantaloupe and honeydew melon for the first time in a long time and it caused me to have a rumbling tummy and gas. So I guess I need to go more slowly. I had about one cup.

    I had better get to bed.

    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.

  • Cauliflower Fried Rice

    Cauliflower Fried Rice

    I was inspired by Grain Free Foodies version of Cauliflower Fried Rice. My hubby can’t have peppers and I didn’t have sesame oil, so I decided to improvise. I am very happy with this modified version. My youngest son, who usually always made the Fried Rice around here doesn’t think it’s a very good substitute, but he’s not with us on GAPS and can still have rice!! So he’s not a very good judge.

    Cauliflower Fried Rice
    Cauliflower Fried Rice
    • coconut oil [affiliate link]
    • 1 medium onion, chopped
    • 2 large carrots, diced
    • 3 green onions [affiliate link], sliced thinly
    • 1/2 large head of cauliflower, shredded
    • 1/2 cup peas
    • 3 eggs [affiliate link], lightly scrambled

    Shred the cauliflower in a food processor. Alternatively, you can dice the cauliflower into small cubes (it’s just not exactly the same as when it’s more finely minced).

    Heat 2 tablespoons coconut oil in a large cast iron skillet. Add the chopped medium onion and lightly saute for 2-3 minutes. Add the diced carrots and green onions. Continue cooking until the onion is translucent. You may have to add more coconut oil, then add the cauliflower to the skillet. Stir frequently while it cooks. After 3 minutes, add 1/2 cup water, cover with a lid and allow to steam for five minutes. Remove lid and continue to stir. Allow liquid to dissipate without the lid on. Add the peas (I used frozen). When the cauliflower no longer has liquid at the bottom, smooth the vegetables with the back of a spoon and pour on the scrambled eggs. Allow to set for about 30 seconds, then lift and turn gently so the eggs cook completely.

    I also added pork cubes after this was completed.

    I really want to try Grain Free Foodies version, because I love peppers but I will have to make it for myself sometime since my husband can’t eat them.

     

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    Recipe: Cauliflower Fried Rice
    Author: 
    Recipe type: Cauliflower Fried Rice
    Prep time: 
    Cook time: 
    Total time: 
     
    A variation of fried rice that is GAPS legal and paleo.
    Ingredients
    • coconut oil
    • 1 medium onion, chopped
    • 2 large carrots, diced
    • 3 green onions, sliced thinly
    • ½ large head of cauliflower, shredded
    • ½ cup peas
    • 3 eggs, lightly scrambled
    Instructions
    1. Shred the cauliflower in a food processor. Alternatively, you can dice the cauliflower into small cubes.
    2. Heat 2 tablespoons coconut oil in a large cast iron skillet.
    3. Add the chopped medium onion and lightly saute for 2-3 minutes.
    4. Add the diced carrots and green onions.
    5. Continue cooking until the onion is translucent.
    6. You may have to add more coconut oil, then add the cauliflower to the skillet.
    7. Stir frequently while it cooks.
    8. After 3 minutes, add ½ cup water, cover with a lid and allow to steam for five minutes. Remove lid and continue to stir.
    9. Allow liquid to dissipate without the lid on.
    10. Add the peas (I used frozen).
    11. When the cauliflower no longer has liquid at the bottom, smooth the vegetables with the back of a spoon and pour on the scrambled eggs.
    12. Allow to set for about 30 seconds, then lift and turn gently so the eggs cook completely.
    13. I also added pork cubes after this was completed.
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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.

  • Day 143 Effects of Cocoa and I Love Chicken Skin

    Sorry it has been such a long time since I’ve updated on my progress.

    There is not really much to report.

    However, today I realized something. On Day 133, I reported that I’d had cocoa that day, having made a chocolate cake for my son’s birthday (using almond flour [affiliate link] and honey [affiliate link] to sweeten). Emma asked in the comments how it had affected me, and I replied that it had not affected me at all.

    But I was thinking about that the last couple of days, due to Emma’s question. The following Monday (Day 135) I had a wicked stressful day. I work from home most Mondays and I was trying to complete financials from December and I was having a very difficult time. I had run across some problems that I would need to confront my supervisor about and it just stresses me out to no end to have to get into confrontational situations. But the accounting must be done correctly, so if I catch a mistake, I have to bring it to my boss’ attention. She expects me to, but that doesn’t mean she’s happiness and light about it every time. <nervous laughter>

    So I was really stressed out over that.

    And I ended up taking THREE Kava Kava capsules that day. That is very unusual for me since being on GAPS. Whereas in the months prior to GAPS I was beginning to have a lot of anxiety to where I finally stocked up and bought three bottles of Kava Kava. I figured if I was going to have to take one or two capsules daily, I may as well get a good price.

    Now I’m wondering if I would have been able to cope better with Monday, had I not had cocoa. Or, it could have been the honey. I have been having honey, but the cake was much too sweet. The recipe makes one layer and it was far too sweet. Sickeningly sweet, but very delicious and I overindulged on it. I made a second layer and used only half as much honey and it was totally delicious and perfectly sweetened as opposed to the first layer.

    I do not recall having a difficult day on Sunday (Day 134) but Monday was rough.

    I have not had a detox bath in days. The hot weather has arrived and we are getting close to 100°F. Soon it will be hotter. Even with the house cooled to 80°F I am not at all in the mood to get into a hot tub of water.

    I’ve decided to see if I can persuade myself to begin doing the 27 Fling Boogie every day. I’ve got to start somewhere.

    Oh. And another thing. I am so totally amazed that I like love chicken skin. Today my hubby was home and he made dinner. Ahhhh, how wonderful that I didn’t have to come home from work and cook. It is because he had a day at home and wasn’t out working for someone else 80 miles from home. He baked chicken legs and thighs. They were browned and I actually ate the skin which wasn’t totally crispy mind you, from two thighs. It was so delicious and I cannot even believe I did that.

    All my life I have gotten dry heaves at the mere THOUGHT of eating chicken skin. Well, I did like brown, crispy skin from the breast area. But these were not totally crispy. But they sure were delicious!

    Are my tastes changing, like the little children who come to GAPS and were such picky eaters?

    I am really hoping when I am finally at a point to try kefir that I will find that I love it.

    Thank you for stopping by and have a lovely evening!

    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.

  • Lemon Blossom Cupcakes (Gluten-free, Almond Flour) Twinkie Substitute

    Lemon Blossom Cupcakes (Gluten-free, Almond Flour) Twinkie Substitute

    Lemon Blossom Cupcakes

     

    • 2 cups Blanched Almond Flour [affiliate link]
    • ½ teaspoons Salt
    • ½ teaspoons Baking Soda [affiliate link]
    • ½ cups Honey [affiliate link]
    • 2-½ teaspoons Grated Lemon Peel
    • 2 whole Eggs [affiliate link]
    • 1 Tablespoon Vanilla [affiliate link] Extract
    • ½ cups Honey
    • 2 Egg Whites

    Preheat oven to 350°F. Slip cupcake papers into a one dozen cupcake tin.

    Combine the dry ingredients (almond flour, salt, baking soda) in one bowl. Combine 1/2 cup honey, 1 teaspoon of the grated lemon peel, 2 whole eggs and vanilla into another. Stir dry and wet ingredient together.

    Drop spoonfuls of batter into the cupcake tin. Bake for 45 minutes. When done, the tops will be lightly browned and a toothpick inserted will come out clean. If you take them out too soon, they will fall leaving an indention. You can put them back into the oven until they are completely done. The indention actually works great because you can plop on more frosting!

    Once the cupcakes are in the oven, begin heating the 1/2 cup honey on the stove top at medium heat. Add 1 teaspoon of grated lemon peel to the honey. Stir frequently until the honey comes to a boil, lower heat and continue to simmer for 8-10 minutes more. You’re looking for a slight browning of the honey. When you get to that stage, remove from heat.

    Whip egg whites until they form stiff peaks. Add the remaining 1/2 teaspoon of grated lemon peel to the whipped egg whites. Now drizzle the warm cooked honey over the egg whites and continue to whip until you get a marshmallow-like consistency.

    Allow the cupcakes to cool completely and then heap the frosting onto the cupcakes. These have very light lemon taste and are so delicious. For the cupcakes that fall, there is an indention to fill with more frosting!

    They will keep in the fridge for about twenty-four hours but are best served within a few hours. They remind me of Twinkies. 🙂  These are all delicious frozen!

    This recipe is also posted at Pioneer Woman’s Tasty Kitchen: Lemon Blossom Cupcakes over there. If you look at my other recipes which I posted there before starting on GAPS, you’ll see some of my very favorite foods that I cannot have because I’m on GAPS. My very favorite of all is the cheese enchiladas.

    Have a wonderful day!

     

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    Recipe: Lemon Blossom Cupcakes
    Author: 
    Recipe type: Dessert, Snack
    Prep time: 
    Cook time: 
    Total time: 
     
    Ingredients
    • 2 cups Blanched Almond Flour
    • ½ teaspoons Salt
    • ½ teaspoons Baking Soda
    • ½ cups Honey
    • 2-½ teaspoons Grated Lemon Peel
    • 2 whole Eggs
    • 1 Tablespoon Vanilla Extract
    • ½ cups Honey
    • 2 Egg Whites
    Instructions
    1. Preheat oven to 350°F. Slip cupcake papers into a one dozen cupcake tin.
    2. Combine the dry ingredients (almond flour, salt, baking soda) in one bowl.
    3. Combine ½ cup honey, 1 teaspoon of the grated lemon peel, 2 whole eggs and vanilla into another.
    4. Stir dry and wet ingredients together.
    5. Drop spoonfuls of batter into the cupcake tin.
    6. Bake for 45 minutes.
    7. When done, the tops will be lightly browned and a toothpick inserted will come out clean.
    8. If you take them out too soon, they will fall leaving an indention.
    9. You can put them back into the oven until they are completely done.
    10. The indention actually works great because you can plop on more frosting!
    11. Once the cupcakes are in the oven, begin heating the ½ cup honey on the stove top at medium heat.
    12. Add 1 teaspoon of grated lemon peel to the honey.
    13. Stir frequently until the honey comes to a boil, lower heat and continue to simmer for 8-10 minutes more.
    14. You’re looking for a slight browning of the honey.
    15. When you get to that stage, remove from heat.
    16. Whip egg whites until they form stiff peaks.
    17. Add the remaining ½ teaspoon of grated lemon peel to the whipped egg whites.
    18. Now drizzle the warm cooked honey over the egg whites and continue to whip until you get a marshmallow-like consistency.
    19. Allow the cupcakes to cool completely and then heap the frosting onto the cupcakes.
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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 Gluten Free 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.

  • Real Homemade Mayonnaise (GAPS legal)

    One of the reasons I love having a blog is so I can put my recipes somewhere that I can find them easily.

    There are mayonnaise recipes out there all over the place, and mine is based on this one: Homemade Mayonnaise from the Nourishing Gourmet.

    This is my YouTube video for making mayonnaise with a stick (immersion) blender.

    This site tells you all about the science of making mayonnaise and also gives 13 varieties of mayonnaise you can make simply by adding various flavorings. The Chipotle mayonnaise would be a favorite as would the Garlic mayonnaise.

    Homemade Mayonnaise

    Here are the ingredients I used today:

    • 2 fresh egg yolks
    • 3/4 cup Tropical Traditions palm shortening (affiliate link)
    • 2 Tablespoons olive oil
    • 2 Tablespoons coconut oil [affiliate link]
    • 1 teaspoon sea salt [affiliate link]
    • 1 Tablespoon Tropical Traditions water coconut vinegar
    • 1 Tablespoon fresh lemon juice

    I melted the oils together and allowed them to cool to room temperature – that didn’t take too long since I heated them just enough to melt the palm and coconut oil.

    I put two egg yolks into my stick blender mixing cup, followed by the sea salt, vinegar and lemon juice. I mixed that just for a few seconds with the stick blender.

    Then I drizzled just a few drops of the oil into the egg yolk mixture, and hit with the stick blender for a couple of seconds. Then I add more oil. I kept adding just a little bit of oil until the mixture began to emulsify. Once it emulsifies, you can add in bigger amounts of oil at once and it will still emulsify.

    NOTE TO SELF (April 28: When making mayonnaise, do not become overly confident once emulsion has occurred and dump 1/2 the oil in. That will ruin the mayonnaise and you will be very dismayed!)

    My hubby and I are going on a picnic today! I am baking chicken legs in the oven right now, I’m making faux-tatoe salad (hence the batch of mayonnaise) and I’m going to make some almond flour cupcakes of some kind.

    I will try to get a Daily Report completed today or tomorrow.

     

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    Recipe: Real Mayonnaise
    Author: 
    Recipe type: Condiment
    Prep time: 
    Total time: 
     
    Ingredients
    • 2 farm fresh egg yolks
    • ¾ cup palm oil (white)
    • 2 Tablespoons olive oil
    • 2 Tablespoons coconut oil
    • 1 teaspoon sea salt
    • 1 Tablespoon Tropical Traditions water coconut vinegar
    • 1 Tablespoon fresh lemon juice
    Instructions
    1. Melt the oils together and allow them to cool to room temperature.
    2. Put two egg yolks into a stick blender mixing cup or blender, followed by the sea salt, vinegar and lemon juice.
    3. Mix that just for a few seconds with the stick blender.
    4. Drizzle just a few drops of the oil into the egg yolk mixture, and hit with the stick blender for a couple of seconds.
    5. Then add more oil.
    6. Keep adding just a little bit of oil until the mixture began to emulsify.
    7. Once it emulsifies, you can add in bigger amounts of oil at once and it will still emulsify.
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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.

  • My Favorite Taco Salad

    My Favorite Taco Salad

    Taco Salad
    Taco Salad

    One of my favorite pre-GAPS meals was soft-shelled tacos made with fresh corn tortillas, lightly fried in a cast iron skillet in some kind of fat. Butter, lard.

    But since GAPS, I can’t have corn tortillas. Taco salad is a close favorite to tacos… taco salad pre-GAPS meant tortilla chips broken up in the salad, grated longhorn cheese, sour cream and/or ranch dressing. Well, that’s out, too.

    So, here is my substitute, with which I am delighted. This recipe makes a large amount of salad and taco meat which I will use to have leftover lunch for a day or two.

    I have a few kinds of lettuce in my garden, all red leafy types, and I picked two smallish heads to go with dinner. You will also want to consider having avocados with this salad, delicious!

    Salad ingredients:

    • 2 small heads of leaf lettuce
    • 1/2 head of a medium sized iceburg lettuce
    • 1 medium cucumber, quartered and sliced
    • 2 medium carrots, shredded

    Mix all the ingredients of the salad into a large bowl. I have an 8-quart stainless steel mixing bowl that I love to use as I can easily mix all the salad ingredients.

    Taco Meat:

    • 2 Tablespoons coconut oil [affiliate link]
    • 1 medium onion, chopped
    • 4 cloves [affiliate link] garlic, chopped or minced
    • 2 pounds ground beef
    • 2 Tablespoons cumin
    • 1 teaspoon sea salt [affiliate link]
    • 1 teaspoon pepper
    • mild chili powder [affiliate link], optional

    Melt coconut oil (or other fat) in a cast iron skillet. Saute onion and garlic for about 5 minutes, then add ground beef to the pan with the other ingredients. Stir occasionally and smash any chunks of hamburger until it is fully cooked and in small pieces. I did not add the chili powder since my husband has realized he can’t tolerate peppers.

    Salsa

    • 2 medium tomatoes, chopped (or 16 ounces GAPS legal jarred tomatoes)
    • 4 green onions [affiliate link], chopped
    • 1 small white or yellow onion, chopped
    • 1 Tablespoon apple cider vinegar
    • 2 jalapenos, optional
    • 2 Tablespoons sauerkraut, optional

    Cut up salsa ingredients and mix together. The sauerkraut is completely hidden in this salsa, and a great way to hide it and add some fermented vegetables. I would normally add the jalapeno but since my hubby cannot tolerate peppers, so we have been foregoing adding peppers to meals we normally would.

    I took two medium sized avocados and mashed them in a separate bowl.

    I use a large size bowl for my salad. I put in two large handfuls of the salad, and I drizzle olive oil at that point. Then I spooned on some of the taco meat, salsa and avocado on top. To add heat to my own salad, I love  original red TABASCO brand Pepper Sauce. With only four ingredients, it’s GAPS legal!

    Mix all together, enjoy! Delicious! I think the olive oil is the crowning touch because it really adds a great mouth feel.

    This recipe was shared at Summer Salad Sundays at Easy Natural Food.

    Let me know if you try this salad!

     

    Save Print
    Recipe: Taco Salad
    Author: 
    Recipe type: Main dish
    Prep time: 
    Cook time: 
    Total time: 
     
    Ingredients
    • Salad ingredients:
    • 2 small heads of leaf lettuce
    • ½ head of a medium sized iceburg lettuce
    • 1 medium cucumber, quartered and sliced
    • 2 medium carrots, shredded
    • Taco Meat:
    • 2 Tablespoons coconut oil
    • 1 medium onion, chopped
    • 4 cloves garlic, chopped or minced
    • 2 pounds ground beef
    • 2 Tablespoons cumin
    • 1 teaspoon sea salt
    • 1 teaspoon pepper
    • mild chili powder, optional
    • Salsa
    • 2 medium tomatoes, chopped (or 16 ounces GAPS legal jarred tomatoes)
    • 4 green onions, chopped
    • 1 small white or yellow onion, chopped
    • 1 Tablespoon apple cider vinegar
    • 2 jalapenos, optional
    • 2 Tablespoons sauerkraut, optional
    • 2 medium sized avocados.
    Instructions
    1. Mix all the ingredients of the salad into a large bowl.
    2. Melt coconut oil (or other fat) in a cast iron skillet.
    3. Saute onion and garlic for about 5 minutes, then add ground beef to the pan with the other ingredients.
    4. Stir occasionally and smash any chunks of hamburger until it is fully cooked and in small pieces.
    5. Cut up salsa ingredients and mix together.
    6. Mash two medium sized avocados in a separate bowl.
    7. Put in two large handfuls of the salad, and drizzle olive oil on top.
    8. Then spoon some of the taco meat, salsa and avocado on top and enjoy.
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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.

    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.