Tag Archives: carrots

Faux Sweet Potato Pie

Faux Sweet Potato Pie GAPS Legal

Faux Sweet Potato Pie

I asked on my Facebook fan page if there were any Thanksgiving recipes that folks were looking to replace because they are on GAPS. I was able to find substitutes for several of the requests, but not for Sweet Potato pie. And so I set out to see if I could invent a Sweet Potato Pie substitute. There was only one small problem… I've not eaten Sweet Potato Pie enough in my life to know what it's supposed to taste like. Luckily I happen to work with some of the nicest people who are willing to sacrifice their taste buds to try my GAPS legal goodies.

My first task was to determine what to substitute for the sweet potatoes. I've heard that pumpkin [affiliate link] pie is very similar to Sweet Potato pie, but obviously those who love Sweet Potato pie aren't going to be satisfied with pumpkin pie. For one thing, the color is off. Right? Sweet potatoes are usually a bright pretty orange color. I decided to ask Google what could I substitute for sweet potatoes.

Google told me carrots. Yes, carrots.

Now when I did the taste testing at work, I told my guinea pigs – er, my coworkers that I could not reveal to them the secret ingredient until they tasted the pie. I needed an honest opinion, I told them, on whether this pie could pass for a Sweet Potato Pie. I received a thumbs up from ten people who know what Sweet Potato pie is supposed to taste like.

There was some surprise that the secret ingredient was carrots. My taste testers admitted they might have been swayed in the tasting process had I revealed they were eating Carrot Pie. It just doesn't conjure up the right taste in your mouth, unless you're Bugs Bunny. 😉

So my advice to you is to keep the secret ingredient secret, if at all possible, until your family has tasted this magnificent pie.

If you have been following GAPS for a while and your taste buds have adjusted to having less sweets, use the “extreme” version amounts for honey [affiliate link]. The baking time is a slightly less for the smaller amount of honey. The pie is perfectly delicious with less honey. However, if you are trying to please family and friends who are accustomed to eating lots of sweets, I recommend using the full amounts of honey.

The recipe I adapted was Paula Deen's Old Fashioned Sweet Potato Pie. My rule of thumb when converting recipes is to use half as much honey as sugar. Ms. Deen's recipe calls for 1 and 1/4 cup sugar, so that meant the honey should be 1/2 cup and two tablespoons. I made the first pie using 10 tablespoons amount of honey and it was almost sickeningly sweet, so in the second version I reduced the amount to 1/2 cup (8 tablespoons). This is still quite sweet, but will satisfy folks who eat sugar on a regular basis.

And one more note before I share the recipe – this pie freezes nicely. It would be best to freeze the pie without the meringue as the meringue became a little sloppy once thawed. It takes about four hours to thaw at room temperature, and I would make the meringue on the day you are planning to serve the pie.

Faux Sweet Potato Pie

This recipe works in a 9-1/2″ pie plate.

Pie Filling

Peel and trim the tops and bottoms from two pounds of carrots. Cut into 1-1/2 to 2″ pieces.

Steam above the level of the water for 25 minutes, or until fork tender. I used Costco's large organic carrots and they were perfect for this recipe.

Add the cooked carrots, honey, melted butter and eggs to your blender. I used my Magic Bullet Blender and split up the ingredients into three batches.

Blend until completely smooth and creamy. The mixture will be thick like pudding.

Remove to a mixing bowl and add remaining ingredients. Mix together.

Pie Crust

Add almond flour into a medium sized mixing bowl. Add in the salt, and mix together to spread evenly throughout. Add butter and using a Pastry Blender (or two knives) cut the butter into the flour. When the mixture looks crumbly, add one teaspoon of ice water and gently fold using a fork. Add one to two more teaspoons of ice water, each time gently lifting the flour and folding over so that all flour is moistened. The mixture should look crumbly.

Take about 2/3rds of the mixture and sprinkle it evenly into the pie plate. Begin pressing gently with your fingers and heel of your hand along the bottom of the pie plate. When you have the dough pressed evenly across the bottom and slightly going up the sides of the pie plate, add the remaining 1/3 evenly around the sides. Now begin working the dough up the side of the pie plate, gently pressing until even in all areas. I find this method works well with almond flour, rather than trying to roll out between parchment paper.

You may wish to decorate the edges with the tines of a fork pressed gently into the rim.

Preheat oven to 350°F. Add the pie filling to the pie crust. Smooth the pie filling to the edges and smooth the top until it is level.

The crust will need to be covered with either a ring fashioned from aluminum foil, or if you have a pie crust protector like this one I recently found which previously I never knew existed: Norpro Silicone Pie Crust Shield

Bake for 40 minutes and check for doneness. I had to bake this pie for 50 minutes. A toothpick inserted into the outer edges came out clean, but the center was still a little bit sticky when I took it out. Remove from oven and it will continue baking for just a little while and the center will firm up.

Bake the extreme version for 35 minutes at 350°F.

Meringue Topping

If you need super sweet GAPS Legal topping, please follow the original recipe, found here at Cara's: Health, Home and Happiness Simple Meringue Frosting.

For my taste testers, I used Cara's recipe, and used my husband's torch to toast the top. If you do not have a Kitchen Torch you can put the pie into the oven at 400°F and bake for 3 to 5 minutes until the peaks are browned.

  • 1/4 cup honey (2 tablespoons for the extreme version)
  • 2 egg whites
  • 1/4 teaspoon sea salt
  • 1 teaspoon vanilla (optional)

Carefully separate egg yolks from egg whites. Place the egg whites into a bowl with the salt. Using a hand mixer whip at high speed for 1 minute and 30 seconds until stiff peaks are formed. Place the honey in a small saucepan and heat at medium heat until the honey boils and begins to slightly turn a darker color. If you have a thermometer, boil until the honey reaches 245°F.

Return to the egg whites, turn the mixer back on high and begin slowly drizzling the boiling hot honey into the egg whites. Continue to whip the egg whites for 2-3 minutes longer until the mixture has cooled to the touch.

Faux Sweet Potato Pie

Faux Sweet Potato Pie

This pie was shared at Fat Tuesday and Grateful GAPS Holiday Foods blog hop, and Traditional Tuesdays.

Faux Sweet Potato Pie GAPS Legal
Author: 
Recipe type: Dessert, Pie
Cuisine: Southern
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
This Sweet Potato pie is adapted from Paula Deen's Old Fashioned Sweet Potato Pie except this version is GAPS legal, and contains no sweet potatoes. Use the lesser amounts of honey for a less sweet version.
Ingredients
  • Pie Filling:
  • 2-1/2 cups of carrots (2 pounds of carrots; after peeling and removing tops they weighed 1# 10 ounces)
  • ½ cup honey (reduce to 2 tablespoons for the extreme version)
  • ¼ cup melted butter
  • 2 large eggs
  • 1 teaspoon vanilla
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ginger
  • ½ cup coconut milk (I use Natural Value, they now have an organic, BPA-free can with no additives whatsoever)
  • Pie Crust:
  • 1-1/2 cups blanched almond flour, tamped down and measured with a knife flat across the top of the cup measurement
  • ¼ teaspoon sea salt
  • ¼ cup butter, soft and at room temperature
  • ice water
  • Meringue Topping:
  • ¼ cup honey (2 tablespoons for the extreme version)
  • 2 egg whites
  • ¼ teaspoon sea salt
  • 1 teaspoon vanilla (optional)
Instructions
  1. Pie Filling Instructions: Peel and trim the tops and bottoms from two pounds of carrots. Cut into 1-1/2 to 2" pieces.
  2. Steam above the level of the water for 25 minutes, or until fork tender.
  3. Add the cooked carrots, honey, melted butter and eggs to your blender.
  4. Blend until completely smooth and creamy. The mixture will be thick like pudding.
  5. Remove to a mixing bowl and add remaining ingredients.
  6. Mix together.
  7. Pour into pie shell and smooth to edges.
  8. Bake for 40 minutes and check for doneness. I had to bake this pie for 50 minutes. A toothpick inserted into the outer edges came out clean, but the center was still a little bit sticky when I took it out. Remove from oven and it will continue baking for just a little while and the center will firm up.
  9. Bake the extreme version for 35 minutes at 350°F.
  10. Pie Crust Instructions: Add almond flour into a medium sized mixing bowl.
  11. Add in the salt, and mix together to spread evenly throughout.
  12. Add butter and using a pastry blender (or two knives) cut the butter into the flour.
  13. When the mixture looks crumbly, add one teaspoon of ice water and gently fold using a fork.
  14. Add one to two more teaspoons of ice water, each time gently lifting the flour and folding over so that all flour is moistened.
  15. The mixture should be in small clumps.
  16. Take about ⅔rds of the mixture and sprinkle it evenly into the pie plate.
  17. Begin pressing gently with your fingers and heel of your hand along the bottom of the pie plate.
  18. When you have the dough pressed evenly across the bottom and slightly going up the sides of the pie plate, add the remaining ⅓ evenly around the sides.
  19. Now begin working the dough up the side of the pie plate, gently pressing until even in all areas. I find this method works well with almond flour, rather than trying to roll out between parchment paper.
  20. You may wish to decorate the edges with the tines of a fork pressed gently into the rim.
  21. Preheat oven to 350°F. Add the pie filling to the pie crust. Smooth the pie filling to the edges and smooth the top until it is level.
  22. The crust will need to be covered with either a ring fashioned from aluminum foil, or use a Norpro Silicone Pie Crust Shield.
  23. Meringue Topping Instructions: If you need super sweet GAPS Legal topping, please follow the original recipe, Simple Meringue Frosting found at Health, Home and Happiness.
  24. Carefully separate egg yolks from egg whites.
  25. Place the egg whites into a bowl with the salt.
  26. Using a hand mixer whip at high speed for 1 minute and 30 seconds until stiff peaks are formed.
  27. Place the honey in a small saucepan and heat at medium heat until the honey boils and begins to slightly turn a darker color.
  28. If you have a thermometer, boil until the honey reaches 245°F.
  29. Return to the egg whites, turn the mixer back on high and begin slowly drizzling the boiling hot honey into the egg whites.
  30. Continue to whip the egg whites for 2-3 minutes longer until the mixture has cooled to the touch.
  31. Smooth over the pie.
  32. Use a kitchen torch to brown the peaks of the pie, otherwise bake at 400°F for 3 to 5 minutes until the peaks are browned.
Notes
This pie freezes well (sans meringue). Thaw at room temperature for four hours prior to serving. Make meringue frosting the day you serve the pie for best results.

 

*If you order from Tropical Traditions by clicking on any of my Tropical Traditions links and are a brand new customer, you will receive this free book: Virgin Coconut Oil : How it Has Changed People’s Lives, and How it Can Change Yours, and I will receive a discount coupon for referring you. Thank you!

 

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.

Easy Delicious Pot of Soup

Get Started On GAPS With This Easy Pot of Soup

Easy Delicious Pot of Soup

Easy Pot of Soup or Homemade Soup Using Your Homemade Stock

  • 8 cups homemade stock (see recipes and more instructions below)
  • 1 chopped onion
  • 2 carrots, sliced
  • 2 cups cauliflower broken into small pieces
  • 2 zucchini squash, peeled and seeds removed (if any viable ones are present) and diced

Bring stock to a boil and add vegetables. Once again bring to a boil, and then lower heat until the soup is on a simmer. Cook for twenty to thirty minutes, testing the vegetables to make sure they are very soft, this makes them easier to digest. Add in the meats and other soft tissues (you may wish to blend the soft tissues first so as to make the soup more palatable). An easy way to make a nice creamy soup is to blend the vegetables and stock, and “soft bits” and then add in pieces of meat to the creamed soup.

More Information on Stock while on GAPS

Dr. Natasha outlines the GAPS nutritional protocol on her website and gives a recipe for Introduction Soup, I'm going to convert that recipe into standard recipe format to make it easier to get started.

Please note there is a difference between meat stock and bone broth. Many people coming to GAPS assume they are making bone broth, but the process which Dr. Natasha describes on her site for making Introduction Soup is meat stock. She has also answered a question regarding meat stock and bone broth in her Frequently Asked Questions page:

When making broth, is there any nutritional difference between shorter cooking times as described in the GAPS book and extended cooking times as recommended by WAPF? What about adding vinegar while cooking?

In the GAPS book I have described how to make meat stock. There is a difference between meat stock and bone broth. Meat stock is made with raw meat on a bone and it needs to be cooked just long enough to cook the meat thoroughly (2-3 hours), so it can be eaten, and so the bone marrow can be taken out of the bone and consumed. The meat stock made this way is usually clear and delicious, with an excellent nutritional value: it is particularly rich in amino acids. Bone broth is made out of bones which can be raw or cooked or a mixture (many people collect cooked bones from their meals, keep them in the freezer and use them for making the broth). In order to leach minerals out of the bones we add vinegar to the water. It is not necessary to add vinegar to the meat stock unless you need it for a particular taste. Bone broth may have quite a different nutritional composition from the meat stock and a different taste. Both are beneficial and should be used in GAPS diet.

 

Dr. Natasha says:

Add some probiotic food into every bowl of soup (the detail about introducing probiotic foods follow). Your patient should eat these soups with boiled meat and other soft tissues off the bones as often as he/she wants to all day.

Meat Stock

  • joints, bones, a piece of meat on the bone, a whole chicken, giblets from chicken, goose or duck, whole pigeons, pheasants or other inexpensive meats. (“It is essential to use bones and joints, as they provide the healing substances, not so much the muscle meats. Ask the butcher to cut in half the large tubular bones, so you can get the bone marrow out of them after cooking.“)
  • water to cover
  • unprocessed salt to your taste
  • about 1 teaspoon whole black peppercorns, roughly crushed

Fish Stock

  • whole fish or fish fins, bones and heads
  • water to cover
  • unprocessed salt to your taste
  • about 1 teaspoon whole black peppercorns, roughly crushed

Basic Chicken Stock Simplified (here I will give you an actual recipe that I use based on Dr. Natasha's instructions)

  • 1 whole chicken
  • 12 cups water
  • Unprocessed salt to your taste
  • 1 teaspoon whole black peppercorns, roughly crushed

Bring to a boil. After one-half hour, remove the scum that risen to the top.

Continue to simmer for 2 to 2.5 hours. Remove the bones and meat to separate bowl, and strain the stock to remove small bones and peppercorns. Separate the meat from the bones and other pieces. Your strained chicken stock can be served to your patient, or you can make your first pot of homemade soup.

Basic Chicken Stock Intermediate (although Dr. Natasha says to start this from the get-go I found it hard to incorporate the “soft bits”, marrow, etc. immediately so I have separated the two basic chicken stocks)

  • 1 whole chicken
  • 12 cups water
  • Unprocessed salt to your taste
  • 1 teaspoon whole black peppercorns, roughly crushed

Bring to a boil. After one-half hour, remove the scum that risen to the top.

Continue to simmer for 2 to 2.5 hours. Remove the bones and meat to separate bowl, and strain the stock to remove small bones and peppercorns. Separate the meat from the bones and other pieces. Your strained chicken stock can be served to your patient, or you can make your first pot of homemade soup.

Here's the intermediate part. Remove all the soft tissues from the bones as best as you can to add to soups. Soft tissues as I understand it are basically anything “soft” that could be blended. Also, cooking the gelatinous soft pieces for a longer cooking period will cause them to completely melt. Take care that you do not include any pieces of bone or hard pieces as you will cause the texture to become grainy which can be unpalatable. Remove bone marrow from bones while they are warm, for chicken bones this would be accomplished by cracking open the chicken leg bones and thigh bones. If they are cooked long enough, they will simply crumble.

Dr. Natasha says about these stocks:

The gelatinous soft tissues around the bones and the bone marrow provide some of the best healing remedies for the gut lining and the immune system; your patient needs to consume them with every meal. Keep giving your patient warm meat stock as a drink all day with his meals and between meals. Do not use microwaves for warming up the stock, use conventional stove (microwaves destroy food). It is very important for your patient to consume all the fat in the stock and off the bones as these fats are essential for the healing process. Add some probiotic food into every cup of stock (the details about introducing probiotic foods follow).

Okay, now it's time for homemade soup using your homemade stock. Dr. Natasha mentions these vegetables specifically:

Recommended Vegetables for Intro Soups

“You can choose any combination of available vegetables avoiding very fibrous ones, such as all varieties of cabbage and celery. All particularly fibrous parts of vegetables need to be removed, such as skin and seeds on pumpkins, marrows and squashes, stock of broccoli and cauliflower and any other parts that look too fibrous. Cook the vegetables well, so they are really soft.”

  • Onions [affiliate link]
  • Carrots (remove skin)
  • Broccoli (remove fibrous parts)
  • Leeks
  • Cauliflower (remove fibrous parts)
  • Courgettes
  • Marrow
  • Squash (remove seeds and in winter squash, the skin)
  • Pumpkin [affiliate link] (remove seeds and skin)

Vegetables to Avoid for Intro Soups

  • Celery
  • Cabbage

It's so easy to make a pot of soup and get started on GAPS. The healing properties of broth are enormous and if you are interested in learning more please go here to read a white paper which will tell you all you ever wanted to know about broth: Traditional Bone Broth in Modern Health and Disease by Allison Siebecker. She defines what broth is, explains the basic method for making it, describes the nutritional content from the connective tissue, bones, bone marrow, cartilage, collagen, gelatin [affiliate link], and then explains the amino acid profile of broth, and she discusses the minerals and macrominerals in broth. She also gives an extensive list of conditions which can benefit from adding broth into the diet. Quite a complex and informative read about broth which I highly recommend.

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.

Elena's Pantry Carrot Cake Recipe

Carrot Cake Muffins

Elena's Pantry Carrot Cake Recipe

This recipe is adapted from Elena's Carrot Cake recipe which as the title states is actually a cake, so technically these are cupcakes. 🙂

This recipe made one dozen muffins PLUS two miniature loaf pans.

These muffins were so incredibly delicious I can't even begin to describe in words. All I can say is I know what I'm bringing for any holiday events where I need to bring something to share. I had mine without frosting, and they were sensational, but for special events I will probably find a frosting recipe that is halfway healthy (like maybe cream cheese and honey [affiliate link]).

3 cups blanched almond flour [affiliate link]
2 t. sea salt [affiliate link]
1 t. baking soda [affiliate link]
1 T. cinnamon [affiliate link]
1 t. nutmeg [affiliate link]
5 eggs [affiliate link]
½ cup honey
¼ cup coconut oil [affiliate link]
3 cups carrots, grated
1 cup dried blueberries
1 cup pecans [affiliate link]

Preheat oven to 325°F.

For this recipe I used a 12 cup muffin tin, and 2 miniature loaf pans. Grease well with coconut oil and flour with almond flour. Alternatively you may use cupcake liners and parchment paper. If you want to make all muffins, this should yield 18 muffins.

Add the almond flour, salt, baking soda, cinnamon, and nutmeg into one bowl and mix together well.

Scramble the eggs in a separate bowl. Add honey, coconut oil and carrots. Mix these together and finally add in the blueberries and pecans.

Add the dry ingredients in the first bowl into the second bowl of wet ingredients.

Mix together by hand briefly.

The cupcakes will be done in 25-30 minutes. The loaf pans may take a little bit longer. When you begin smelling the fragrance of the baked goods in the air, it is time to check and see if they are done. A toothpick inserted in the middle which comes out clean indicates doneness.

Recipe: Carrot Cake Muffins
Author: 
Recipe type: <g class="gr_ gr_102 gr-alert gr_gramm gr_run_anim Grammar multiReplace" id="102" data-gr-id="102">Breads</g>
Prep time: 
Cook time: 
Total time: 
Serves: 18
 
This recipe is adapted from Elana's Pantry Carrot Cake.
Ingredients
  • 3 cups blanched almond flour
  • 2 t. sea salt
  • 1 t. baking soda
  • 1 T. cinnamon
  • 1 t. nutmeg
  • 5 eggs
  • ½ cup honey
  • ¼ cup coconut oil
  • 3 cups carrots, grated
  • 1 cup dried blueberries
  • 1 cup pecans
Instructions
  1. Preheat oven to 325°F.
  2. For this recipe I used a 12 cup muffin tin, and 2 miniature loaf pans. Grease well with coconut oil and flour with almond flour. Alternatively you may use cupcake liners and parchment paper. If you want to make all muffins, this should yield 18 muffins.
  3. Add the almond flour, salt, baking soda, cinnamon, and nutmeg into one bowl and mix together well.
  4. Scramble the eggs in a separate bowl. Add honey, coconut oil and carrots. Mix these together and finally add in the blueberries and pecans.
  5. Add the dry ingredients in the first bowl into the second bowl of wet ingredients.
  6. Mix together by hand briefly.
  7. The cupcakes will be done in 25-30 minutes. The loaf pans may take a little bit longer. When you begin smelling the fragrance of the baked goods in the air, it is time to check and see if they are done. A toothpick inserted in the middle which comes out clean indicates doneness.
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.

Carrots Dressed up with Pumpkin Pie Spice

Pumpkin Pie Carrots
Pumpkin [affiliate link] Pie Carrots

The other night I was fixing dinner. We were having grilled pork chops, a salad with half a head of iceberg lettuce and a head of red romaine lettuce fresh from my garden. I wanted to fix a quick vegetable so I looked in the freezer. Hubby had bought three pounds of frozen carrots.

I love fresh steamed carrots, but I don't really carrots that have been frozen. They are kind of wilty and blah-tasting.

I was inspired to try and make them taste better, and here's what I came up with.

Recipe: Pumpkin Pie Carrots
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
Instructions
  1. Melt the coconut oil in a heavy cast iron skillet, rinse the carrots in warm water, drain and add to the coconut oil.
  2. Heat at medium-low heat for 5-8 minutes until carrots are heated.
  3. Lower the heat just a bit.
  4. Grate fresh ginger on a Microplane Grater and add to the carrots.
  5. Stir well.
  6. Add a pinch of cinnamon, 2 teaspoons honey, light sprinkle of sea salt.
  7. Taste and add more cinnamon or honey to your liking.
  8. Serve warm.

  • 1 pound frozen carrots
  • 2 tablespoons virgin coconut oil
  • 1/4 teaspoon grated fresh ginger
  • pinch of cinnamon
  • 2 teaspoons honey
  • light sprinkle sea salt
  • ghee, optional

Melt the coconut oil in a heavy cast iron skillet, rinse the carrots in warm water, drain and add to the coconut oil. Heat at medium-low heat for 5-8 minutes until carrots are heated. Lower the heat just a bit.

Grate fresh ginger on a Microplane Grater and add to the carrots. Stir well. Add a pinch of cinnamon, 2 teaspoons honey, light sprinkle of sea salt.

Taste and add more cinnamon or honey to your liking. Serve warm.

These carrots taste like pumpkin pie. I had to stop myself from eating the entire pound.

That probably means they are too carb-y for me. 🙂

If you love recipes like this, I have two cookbooks you really need to check out ASAP! Beyond Grain and Dairy and Baker's Dozen Volume 2 Pumpkin Treats.

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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.

Chicken Soup My Dear Husband’s GAPS Legal Version

Dh's Chicken Soup

My hubby makes some killer chicken stock. He makes some great soups, too. Here is one recipe of his:

  • 4 cups chicken stock
  • 1 half previously cooked chicken breast, diced
  • 2 carrots, sliced
  • 1/2 cup celery
  • 1/2 cup onion
  • 1/2 chopped zucchini squash (optional)
  • 1 cup chopped cabbage
  • 3 cloves [affiliate link] garlic, diced
  • 2 Tablespoons chicken grease, or butter

Optional ingredients which may not be GAPS friendly: 2-3 drops Worcestershire sauce, 1/8 teaspooon herbs (marjoram, thyme, basil, parsley [affiliate link]).

Melt the chicken grease or butter into a pot, add garlic, onions [affiliate link] and celery. Saute until onion turns translucent. Add broth, add all other ingredients. Add herbs at the very end. Season with salt and pepper to taste.

 

Recipe: Chicken Soup Dh's Version
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
 
My hubby makes some killer chicken stock. He makes some great soups, too. Here is one recipe of his
Ingredients
  • 4 cups chicken stock
  • 1 half previously cooked chicken breast, diced
  • 2 carrots, sliced
  • ½ cup celery
  • ½ cup onion
  • ½ chopped zucchini squash (optional)
  • 1 cup chopped cabbage
  • 3 cloves garlic, diced
  • 2 Tablespoons chicken grease, or butter
Instructions
  1. Melt the chicken grease or butter into a pot, add garlic, onions and celery.
  2. Saute until onion turns translucent.
  3. Add broth, add all other ingredients.
  4. Add herbs at the very end.
  5. Season with salt and pepper to taste.

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Looking for more soup recipes? Winter Soups is A Best of Community Cookbook which contains 52 soup recipes, one for each week of the year! Click here to get yours!

Winter Soups Community Cookbook

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.