Tag Archives: butternut squash

Squash Pancakes

Squash Pancakes Video Tutorial

Squash Pancakes

One of my readers, “Desperate” asked if I could share a video or further explain how to make these squash pancakes. And so, here is a video tutorial for making squash pancakes (my original post is here). These include coconut milk [affiliate link], which I do not recall at the moment if coconut milk is allowed during Introduction, but I hope you will find these video tutorials helpful in preparing these pancakes. I've split the tutorial into three videos, so if you want to see how to make the batter, or cook the pancakes you can go directly to that section.

Part 1 of 3 – Making the batter

Part 2 of 3 – Cooking the Pancakes

There is an example in Part 2 of what happens if you try to flip the pancake too soon.

Part 3 of 3 is just a bunch of pancake making going on. About 13 minutes worth, which is 5 or 6 pancakes since each one takes about two minutes to cook.

Squash Pancakes

Place the squash (in the video tutorial I used pumpkin [affiliate link]), peanut butter, coconut milk, cinnamon and egg yolks (reserving the egg whites for later) in your blender (or you may use a stick blender). Blend until thoroughly mixed. I had to pulse a few times, stop the blender and mix the ingredients, pulse again and stop, in order to get everything blended up.

Use a mixer to beat the egg whites until they are stiff and hold a peak.

Begin heating a skillet or griddle medium heat. Place butter, lard or your favorite GAPS friendly fat into the skillet and let it get bubbly.

Fold the egg whites into the batter carefully.

When the skillet is hot, drop about two tablespoons of batter into the skillet (in the videos I used a 1/3 cup measurement which made a larger pancake. Using only two tablespoons will result in smaller pancakes which will be easier to flip if you are new to making these).

When making pancakes, I start with the stove at medium heat (my stove goes from 1 to 10, with 5 being right in the middle and I call that medium heat) and drop batter by the tablespoon. The first batch will help me know if I need to lower the heat, or lessen the amount of batter. By the third or fourth batch I had to lower the heat down to 3 and a half.

Two tablespoons of batter renders 3″ pancakes. In the videos I used 1/3 cup and the pancakes were 4″ to 5″ in diameter.

I hope this helps.

Squash Pancakes

This recipe shared 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.

Coconut Milk Honey Pumpkin Custard

Coconut Milk Pumpkin Pie Custard

This recipe is based on the one I found here: Coconut Milk Custard. While the recipe on this site looks delicious, and I plan to try it one day, exactly as written, of course I had to go to tweaking. If you read my blog you'll know I have the dickens of a time following recipes exactly, but this time I had a secondary excuse: I wanted to use the butternut squash I'd defrosted which I blanched and froze earlier this year. And did you know that most pumpkin pie in the can is actually squash? Yes, it's true, well at least according to the site I linked. 🙂

In addition, I wanted to use this adorable Porcelain Ramekin Set that I found on clearance at Ross Dress for Dress several months ago.

 

Coconut Milk Honey Pumpkin Custard
The custards in the oven in their detox bath. 😉

I love pumpkin [affiliate link] pie, and since I was smack dab in the middle of the leptin reset during Thanksgiving and Christmas, there was no pumpkin pie for me. Oh, I could have cheated and went over on my carbohydrates (which in fact I did some days) but I decided not to include pumpkin pie. And so now that I'm finished with the initial eight weeks on the leptin reset and planning to go a little higher on my carbohydrates I decided it was the perfect time to make something custard.

I used all the ingredients in the linked recipe, changed a couple of amounts, and added some of my own:

Blend until frothy in your blender or with a stick blender.

This recipe makes just over 3 cups, so divide evenly into six glass oven safe dishes, or you could use an 8″ x 8″ baking dish. I actually used a scale and ended up with 4.5 ounces in each ramikin. Place these containers into a larger container, and fill the bigger container halfway with hot water. The water should be halfway up the sides of the baking dish(es).

Bake at 325°F for 45 minutes to one hour, when a knife inserted in the center come out clean. Some of these were done at 45 minutes, with the remainder getting done at various times up to a full hour.

If you are doing GAPS and have been limiting sweets, this will taste mildly sweet to you, as opposed to someone eating lots of sugar, this will not taste very sweet at all.

Make six delicious 1/2 cup servings.

By my calculations at myfitnesspal.com, each serving contains: 229 calories, 7 grams protein, 16 grams fat and 13 grams carbs.

Coconut Milk Honey Pumpkin Custard

This post was included at Monday Mania at The Healthy Home Economist.

This recipe has been included at GAPS Friendly Friday #15 at The Liberated Kitchen.

5.0 from 1 reviews
Recipe: Coconut Milk [affiliate link] Pumpkin Pie Custard
Author: 
Recipe type: Holiday Dessert
Cuisine: American
Serves: 6
 
This pumpkin custard works perfectly as pumpkin pie as well.
Ingredients
  • 5 large eggs
  • 3 Tablespoons honey
  • 1 cup full fat coconut milk
  • 1 cup butternut squash, steamed
  • 1 teaspoon vanilla
  • ½ teaspoon cinnamon
  • ⅛ teaspoon cloves
  • ⅛ teaspoon ginger
  • ⅛ teaspoon allspice
Instructions
  1. Blend until frothy in your blender or with a stick blender.
  2. This recipe makes just over 3 cups, so divide evenly into six glass oven safe dishes, or you could use an 8? x 8? baking dish. I actually used a scale and ended up with 4.5 ounces in each ramekin. Place these containers into a larger container, and fill the bigger container halfway with hot water. The water should be halfway up the sides of the baking dish(es).
  3. Bake at 325°F for 45 minutes to one hour, when a knife inserted in the center come out clean. Some of these were done at 45 minutes, with the remainder getting done at various times up to a full hour.

 

Save

If you love desserts like this, I have two cookbooks you really need to check out ASAP! Everyone Loves Pudding and Baker's Dozen Volume 2 Pumpkin Treats.

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.

Baked Butternut Squash Fries

Baked Butternut Squash Fries

I have lots to update about my GAPS journey, so I'm going to share the recipe first!

Baked Butternut Squash Fries

Please be careful peeling and cutting butternut squash – here is a post I wrote, complete with video on how to Safely Cut and Peel Butternut Squash.

  1. Peel butternut squash.
  2. Cut into long strips.
  3. Lay out on a cookie sheet.
  4. Preheat oven to 425°F.
  5. Using your fingers, slather coconut oil onto the squa.s
  6. Place in the oven and bake 40 minutes or until fork tender.
  7. You may turn on the broiler and place the pan under the broiler for additional browning of the fries.

5.0 from 1 reviews
Baked Butternut Squash Fries
Author: 
Recipe type: Side Dish
Cuisine: Great substitute for french fries
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Use butternut squash to make GAPS-Friendly french fries without the potatoes!
Ingredients
  • 1 butternut squash
  • ¼ cup coconut oil
Instructions
  1. Peel butternut squash.
  2. Cut into long strips.
  3. Lay out on a cookie sheet.
  4. Preheat oven to 425°F
  5. Use your fingers to slather coconut oil onto all the squash pieces.
  6. Place in the oven and bake 40 minutes or until fork tender.
  7. You may turn on the broiler and place the pan under the broiler for additional browning of the fries.

Well, today is day 178. I have been weighing myself once a month and I decided to weigh myself on the first day of the month. On May 1st, I weighed 203.6 pounds. Today I weigh 200.6 pounds. So I have lost 3 pounds. I honest had hoped to see 199, but that is okay. Once again, Starlene dear, this is NOT about weight loss. Think of all the improvements you have seen since beginning GAPS.

I did not weigh myself before starting GAPS, but I did have my son look at the scale a couple of weeks in and he says I was at 232 pounds. So I have lost nearly 32 pounds.

My husband stepped on the scale and he has lost ten pounds! He also remembered, when a commercial came on the television that he has not had acid reflux in the middle of the night in months! This is wonderful news. I remember how he would wake up choking. He said it would come up into his nose sometimes.

Sunday will be my six month anniversary of starting on GAPS.

For the last couple of days I had been hankering for a “special treat”. I really was tempted to make some kind of cupcakes with almond flour [affiliate link], but I also want to wait until after the first as I figure the extra calories would affect my weight loss. My plan is to stay off fruit again this month, now that I'm finally broke free of eating them, and I'm also going to limit nuts and almond flour products.

Last night, I decided I should probably use the butternut squash that's been on the counter for the last week to ten days. One of the ladies on the Yahoo GAPS group I'm on talked about butternut squash fries and they sounded so yummy, I just had to give them a try. Here's the before picture.

Butternut Squash Fries
Butternut Squash Fries

They were FABULOUS. OH my goodness. I just squished coconut oil onto the fries with my fingers, then spread them out. I baked them at 425°F for 20 minutes on one side and turned them to the other side for another 20 minutes. I wanted to save some for ES, but I ended up scarfing them down all by myself.

I have written before about my bouts of insomnia. They were not too frequent, but I realized this morning since beginning GAPS I have been sleeping VERY well. And in the last couple of weeks I have even woke up hungry a couple of times and been able to go right back to bed and fall to sleep easily! This is huge! This has not been possible for me to do since before becoming pregnant! Every since having a pregnant body, if I awoke hungry in the middle of the night, I had to feed myself, or I would just lay there awake.

I am finding though, that eating foods that are higher in carbohydrates causes me to have insomnia.

Last night I experienced it again, after scarfing down the butternut squash fries. On Day 29 I also ate more than a fair share of butternut squash and was awake throughout the night.

That tells me I should avoid foods high in carbs at dinner because it affects my sleep.

I also have a tooth that has become sensitive to cold and heat. Bummer. It is in the area of the molar which my dentist has wanted to crown for the past 3 or 4 years, but I keep chickening out. I may have waited too long. I hate the dilemma of having dental work done.

Today I had chicken soup for breakfast, a few raw cashews on the way to work. An avocado a couple hours after arriving at work. At lunch there was a crisis. The health inspector arrived to inspect our kitchen! It's always a stressful time for my boss and I didn't want to be in the kitchen heating up my soup with my own little saucepan, so I made do with half a cucumber and a tomato with olive oil and raw apple cider vinegar. On the way home from work I had another tablespoon or two of raw cashews.

Hubby made roast for dinner, and I steamed cauliflower to make Faux-tatoes, used some of the beef broth (with cauliflower, shredded zucchini and a whole cooked onion blended) to make gravy.

I also cooked the organic spinach I managed to score from the farmer's market last Tuesday. There was barely a pound.

I am tired and must go to bed now. We switched milking to mornings, so now I must be up at 3:30.

One thing I have always tried to do when I have to get up that early. We are fortunate to live in an area that is still relatively dark at night, so we have the opportunity to see thousands of stars, and many nights the Milky Way is very visible. The moon was very bright this morning. I always try to look at being out that early as how lucky I am to see the beautiful moon and stars. And the weather is perfect right now. Perfect. Not too cold, not warm at all.

One more thing. I found Ellen's site I am Gluten-Free – she began her gluten free lifestyle having been diagnosed with Alopecia. ES was diagnosed with Alopecia Areata (basically baldness on the head) at the age of 2.5. He began the cycle of losing his hair and it would come back, a little less hair each year. We were told all those years ago (1989) that there was nothing to be done. Poor boy, to this day he thinks I cut his hair and snatched him bald-headed. He giggles when I cut his father's hair or his brother's hair because he thinks I might take their hair, too. Some days he gets really upset at me for taking his hair. I think it has been gone too long, but I learned at Ellen's site that Alopecia is an auto-immune disease. Which is something GAPS is known for addressing and possibly healing. I doubt that his hair will ever grow back, but I feel sure we are on the right track with GAPS.

How is your GAPS journey?

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 Milk Pumpkin Smoothie

Pumpkin Spice Coconut Smoothie (Dairy-Free)

Coconut Milk Pumpkin Smoothie

3/4 cup coconut milk [affiliate link]
4-5 tablespoons of butternut squash (did you know that MUCH of the
time,
pumpkin [affiliate link] pie in the can is ACTUALLY butternut squash? I found
that out recently, just google it!)
1 egg yolk
1 teaspoon homemade vanilla [affiliate link]
1 Clementine Cutie mandarin (look like tiny oranges) or 2-3 sections of orange
A couple of ice cubes
sprinkle of pumpkin pie spice

Blended in my Magic Bullet [affiliate link] and it had a very nice flavor to it. It actually tasted sweet enough. And satisfied my longing for something “pumpkin”. If I'd had any bananas, I probably would have added half of a banana, instead of the cutie.

Here is a neat page on why to grow and use butternut squash instead of pumpkin.

This recipe included at GAPS Friendly Friday #15 at The Liberated Kitchen.

Recipe: Pumpkin Coconut Smoothie
Author: 
Recipe type: Smoothie
 
Ingredients
  • ¾ cup coconut milk
  • 4-5 tablespoons of butternut squash
  • 1 egg yolk
  • 1 teaspoon homemade vanilla
  • 1 Clementine Cutie mandarin (look like tiny oranges) or 2-3 sections of orange
  • A couple of ice cubes
  • sprinkle of pumpkin pie spice
Instructions
  1. Put all ingredients together in a blender and blend until smooth.
  2. Serve with a smile.

 

Save

If you love desserts like this, I have two cookbooks you really need to check out ASAP! Everyone Loves Pudding and Baker's Dozen Volume 2 Pumpkin Treats.

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.