Tag Archives: cauliflower

Curried Pork over Cauli-Rice

Curried Pork over Cauli-Rice with Vegetables

Curried Pork over Cauli-Rice

Curry has become one of my most favorite spice mixtures. I've been using a homemade version from my friend Jessica, from Delicious Obsessions. I'll link to her recipe below. Consider making a double batch of the sauce (coconut milk [affiliate link], almond butter [affiliate link], curry powder) it is very delicious tasting, very thick and creamy.

  • 1 head cauliflower, riced
  • 1 red bell pepper
  • 2 small zucchini squash
  • 2 large carrots
  • 6 green onions [affiliate link]
  • 4 Tablespoons butter or bacon grease
  • 1 pound pork cut into small cubes
  • 1 cup coconut milk
  • 2 Tablespoons curry powder (see which curry powder I use below)
  • 1/2 teaspoon sea salt [affiliate link]
  • 2 Tablespoons almond butter

Rinse cauliflower. Break into small pieces and pulse in the food processor until pieces are small like rice. Place in a pan with 1 inch of water or broth at the bottom.

Cover with a lid and bring to a boil over medium heat (you'll know this because steam will be forced out of the pan).

Once the pan has come to a boil, remove from heat and allow to sit with the lid on.

After about 5 minutes, place cauliflower into a mesh strainer to remove liquid. If you are using broth, you may use the leftover broth to cook the vegetables.

Slice zucchini squash into 1/4″ rounds.

Slice carrots into 1/4″ rounds.

Chop green onions into 1″ long pieces.

Slice red bell pepper into thin long strips.

Place zucchini, carrots, green onions and red bell pepper into the pan you cooked the cauliflower in with the broth, or 1 inch of water at the bottom. Place a lid on the pan and bring to a boil over medium heat. Reduce heat and allow to boil gently for 20 minutes.

Cut the pork into small cubes. Melt 4 Tablespoons butter or bacon grease in a skillet. Place the pork in the skillet and fry on medium heat until browned on one side, about 10 minutes. Turn over and continue cooking until done on the other side, about 10 more minutes.

Add 1 cup coconut milk, 2 Tablespoons curry powder, 1/2 teaspoon sea salt, and 2 Tablespoons almond butter into the pan with the pork. Mix together thoroughly. Simmer for 2 to 3 minutes until mixture becomes thick like gravy.

Place Cauli-Rice on a plate, dress with vegetables and finally spoon curried pork over the top.

Serves 2 to 3, depending on how hungry you are.

This recipe was included at Fat Tuesday on January 22, 2013.

This is my favorite curry powder – it is a homemade recipe by my friend Jessica from Delicious Obsessions. By the way, for the “parts” I just substituted Tablespoons. For the 1/2 part cardamom I used 1 teaspoon and 1/2 teaspoon.

Delicious Obsessions Curry Powder

Curried Pork over Cauli-Rice with Vegetables
Author: 
Recipe type: Main Meal
Cuisine: Eastern Indian
Serves: 3
 
The curry gravy in this recipe is thick and creamy, and adds a nice taste to the vegetables and pork.
Ingredients
  • 1 head cauliflower, riced
  • 1 red bell pepper
  • 2 small zucchini squash
  • 2 large carrots
  • 6 green onions
  • 4 Tablespoons butter or bacon grease
  • 1 pound pork cut into small cubes
  • 1 cup coconut milk
  • 2 Tablespoons curry powder
  • ½ teaspoon sea salt
  • 2 Tablespoons almond butter
Instructions
  1. Rinse cauliflower. Break into small pieces and pulse in the food processor until pieces are small like rice. Place in a pan with 1 inch of water or broth at the bottom.
  2. Cover with a lid and bring to a boil over medium heat (you'll know this because steam will be forced out of the pan).
  3. Once the pan has come to a boil, remove from heat and allow to sit with the lid on.
  4. After about 5 minutes, place cauliflower into a mesh strainer to remove liquid. If you are using broth, you may use the leftover broth to cook the vegetables.
  5. Slice zucchini squash into ¼" rounds.
  6. Slice carrots into ¼" rounds.
  7. Chop green onions into 1" long pieces.
  8. Slice red bell pepper into thin long strips.
  9. Place zucchini, carrots, green onions and red bell pepper into the pan you cooked the cauliflower in with the broth, or 1 inch of water at the bottom. Place a lid on the pan and bring to a boil over medium heat. Reduce heat and allow to boil gently for 20 minutes.
  10. Cut the pork into small cubes. Melt 4 Tablespoons butter or bacon grease in a skillet. Place the pork in the skillet and fry on medium heat until browned on one side, about 10 minutes. Turn over and continue cooking until done on the other side, about 10 more minutes.
  11. Add 1 cup coconut milk, 2 Tablespoons curry powder, ½ teaspoon sea salt, and 2 Tablespoons almond butter into the pan with the pork. Mix together thoroughly. Simmer for 2 to 3 minutes until mixture becomes thick like gravy.
  12. Place Cauli-Rice on a plate, dress with vegetables and finally spoon curried pork over the top.

 

 

 

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.

One slice of Shepherd's Pie

Shepherd’s Pie GAPS Legal, Dairy-Free, No Potatoes

One slice of Shepherd's Pie

This Shepherd's Pie tastes very much like the comfort food of my childhood, yet is GAPS legal since it contains no potatoes. It is also dairy-free, feel free to top with some GAPS legal cheese if you so desire.

Shepherd's Pie GAPS Legal, Dairy-Free, No Potatoes

Begin steaming the cauliflower, it will take about 20 minutes to become fork tender. Be sure to steam the cauliflower well above the level of the water. This is very important as you do not want the cauliflower to be waterlogged.

Melt 2 Tablespoons fat in a skillet. Add in onion and saute for 2-3 minutes. Add ground beef and crushed garlic. Add in green onions. Cook the ground beef until it is completely done and minced into small pieces. Add salt and pepper. If there is excess fat, drain and reserve for later use.

While the ground beef is cooking, cook green beans until tender. Chop in pieces 1/2″ to 1-1/2″ in length.

When tender, remove the cauliflower and place in a food processor. Add in four tablespoons of fat – you may use the fat leftover from the hamburger, or other healthy fat and process until smooth. Add in two eggs and blend thoroughly.

Preheat oven to 350°F. Grease a 9×12 casserole dish.

Remove one cup of the blended cauliflower and egg mixture, beat the last egg and mix into the 1 cup of cauliflower.

Spread this one cup of cauliflower on the bottom of the casserole dish. Spread on top of this the hamburger, layer on the green beans. Finally drop blobs of the cauliflower and egg mixture to the top and spread around carefully until the top is completely covered.

Bake for 30 minutes. You will find a printable recipe at the bottom.

Also, stay tuned for a surprise use for this recipe if you have any leftovers. 🙂

Bottom Layer of the Shepherd's Pie

Next Layer of the Shepherd's Pie

Next Layer of the Shepherd's Pie

Next Layer of the Shepherd's Pie

Next Layer of the Shepherd's Pie

Top Layer of the Shepherd's Pie

Top Layer of the Shepherd's Pie

Shepherd's Pie Before Going Into the Oven

Shepherd's Pie

Shepherd's Pie

Recipe: Shepherd's Pie GAPS Legal Dairy Free No Potatoes
Author: 
Recipe type: Main Dish, Hearty Meal
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
This Shepherd's Pie tastes very much like the comfort food of my childhood, yet is GAPS legal since it contains no potatoes. It is also dairy-free, feel free to top with some GAPS legal cheese if you so desire.
Ingredients
  • 6 Tablespoons of your favorite healthy fat, divided use
  • ½ cup onion, chopped
  • 1-1/2 pounds ground beef
  • 3 cloves garlic, crushed
  • 1 teaspoon salt
  • ½ t. pepper
  • 3 green onions, sliced, optional
  • 4 cups (about 2 heads) cauliflower
  • 4 cups green beans, ½" to 1-1/2" in length
  • 3 eggs
Instructions
  1. Begin steaming the cauliflower, it will take about 20 minutes to become fork tender. Be sure to steam the cauliflower well above the level of the water. This is very important as you do not want the cauliflower to be waterlogged.
  2. Melt 2 Tablespoons fat in a skillet.
  3. Add in onion and saute for 2-3 minutes.
  4. Add ground beef and crushed garlic.
  5. Add in green onions. Cook the ground beef until it is completely done and minced into small pieces.
  6. Add salt and pepper.
  7. If there is excess fat, drain and reserve for later use.
  8. While the ground beef is cooking, cook green beans until tender.
  9. When done, remove the cauliflower from the pan and allow to cool about 5 minutes.
  10. While still hot, place in a food processor.
  11. Add in four tablespoons of fat - you may use the fat leftover from the hamburger, or other healthy fat and process until smooth.
  12. Add in two eggs and blend thoroughly.
  13. Preheat oven to 350°F.
  14. Liberally grease a 9x12 casserole dish.
  15. Remove one cup of the blended cauliflower and egg mixture, beat the last egg and mix into the 1 cup of cauliflower.
  16. Spread this one cup of cauliflower on the bottom of the casserole dish. Ladle on the hamburger, layer on the green beans. Finally drop blobs of the cauliflower and egg mixture on top and spread around carefully until the top is completely covered.
  17. Bake for 30 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 SoupsI

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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 with Red Sauce Over Cauliflower

Chicken with Red Sauce Over Cauliflower

Chicken with Red Sauce Over Cauliflower

Chicken with Red Sauce Over Cauliflower

  • 2 Tablespoons butter
  • 1/2 cup onion, diced
  • 2 cloves [affiliate link] garlic, crushed
  • 2 pounds ground chicken breast
  • 24 ounces of Tomato Sauce
  • 1 teaspoon Italian seasoning
  • 2 heads cauliflower, steamed

Place the cauliflower in a pan and steam until tender.

Melt butter in a skillet, add onions [affiliate link] and garlic. Add the chicken and cook until completely done. Add the tomato sauce and Italian seasoning. Bring to a boil, lower heat and simmer for ten minutes. Delicious!

 

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.

Chinese 5 Spice Pork and Vegetables

Chinese 5-Spice with Pork and Vegetables

Chinese 5 Spice Pork and Vegetables

I think the first time I ever heard of Chinese 5-spice was at Christin's site Grain-Free Granola Head. Earlier this week when I was shopping for my employer at Sprouts I saw the Chinese 5-spice and thought I would give it a try. I weighed out two ounces in the little baggy and was on my way.

The first thing I noticed about it was the sensational smell. Oh my goodness. I left it in my vehicle after I got to work and the smell from the small bag just radiated throughout. It was so strong that it overpowered the smell of Burger King french fries that my son asked me to buy him on my way home.

So tonight I got to try out this spice. One of my favorite meals is some kind of meat, fried in butter or coconut oil [affiliate link] in small cubes, vegetables, curry powder and coconut milk [affiliate link]. I figured this Chinese 5-spice could take the place of the curry.

Since I'm doing the leptin reset and attempting to stay under 25 grams carbohydrates daily my version only included cabbage and onions [affiliate link], so the image you see above is the version I made for my son. He's a hearty eater, but this dish would probably serve two adults who eat small portions.

  • 4 pork chops cut into small pieces (you could also use chicken or beef)
  • 4 tablespoons butter or coconut oil
  • 1 rib celery, diced
  • 1/2 red bell pepper, sliced thinly
  • 2 cloves [affiliate link] garlic, sliced thin
  • 1 green onions, sliced into one inch pieces
  • 1 cup cabbage, sliced
  • 1 cup cauliflower, broken into flowerettes
  • 2 slices of onion, left in whole rings
  • 1/4 cup coconut milk
  • 1 Tablespoon Chinese 5-spice

Saute meat in the two tablespoons butter until it is lightly browned and completely done. Remove from the skillet and add in a little bit of water or broth to deglaze the pan, then add in two more tablespoons butter. Add vegetables and saute for a minute or two, then add 1/4 cup water or broth, and place a lid on the skillet. Allow to cook on medium-heat for fifteen minutes. After 15 minutes, the vegetables should be firm but not soggy. There should only be a little bit of liquid left in the skillet. Cook without the lid on for a few minutes to allow the liquid to evaporate. Add in the coconut milk and the Chinese 5-spice. Bring to a boil. Stir constantly for a minute or two while the liquid continues to evaporate. I left the dish rather “juicy” but you could continue to let it cook down to make the broth more like gravy and more concentrated.

I tasted this version that I made for my son and it was very delicious. I think I'm going to need to buy more Chinese 5-Spice soon!

This recipe was included at Fat Tuesday.

Recipe: Chinese 5-Spice with Pork and Vegetables
Author: 
Recipe type: Main dish
Cook time: 
Total time: 
 
Ingredients
  • 4 pork chops cut into small pieces (you could also use chicken or beef)
  • 4 tablespoons butter or coconut oil
  • 1 rib celery, diced
  • ½ red bell pepper, sliced thinly
  • 2 cloves garlic, sliced thin
  • 1 green onions, sliced into one inch pieces
  • 1 cup cabbage, sliced
  • 1 cup cauliflower, broken into flowerettes
  • 2 slices of onion, left in whole rings
  • ¼ cup coconut milk
  • 1 Tablespoon Chinese 5-spice
Instructions
  1. Saute meat in the two tablespoons butter until it is lightly browned and completely done. Remove from the skillet and add in a little bit of water or broth to deglaze the pan, then add in two more tablespoons butter.
  2. Add vegetables and saute for a minute or two, then add ¼ cup water or broth, and place a lid on the skillet.
  3. Allow to cook on medium-heat for fifteen minutes.
  4. After 15 minutes, the vegetables should be firm but not soggy.
  5. There should only be a little bit of liquid left in the skillet.
  6. Cook without the lid on for a few minutes to allow the liquid to evaporate.
  7. Add in the coconut milk and the Chinese 5-spice.
  8. Bring to a boil.
  9. Stir constantly for a minute or two while the liquid continues to evaporate.
  10. I left the dish rather "juicy" but you could continue to let it cook down to make the broth more like gravy and more concentrated.

 

SaIf 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

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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.

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.

Curried Chicken with Pineapple

Curried Chicken With Pineapple

Curried Chicken with Pineapple

I have noticed when I am feeling better I am inspired to create and explore with my cooking. I have been eating fruit again… and last Thursday night I found a perfectly ripe pineapple and I thought Pineapple Vinegar, another ferment! Wait, that was after I thought, How perfectly ripe is this pineapple, how yellow and beautiful and it smells delicious!

And I was able to make a swap with the cook at work… some organic, free range chicken breast was donated, and I asked if I brought in the “exact” same thing could I swap? I was granted permission, so this dish was actually made with organic, free range chicken!

This is how a lot of my recipes come about, by assessing what I have on hand, and imagining how it would taste together. I did consult with my official plastic food handler card carrying younger son to see if he thought curry and pineapple would marry. He approved and gave me some tips on how to put the dish together, which I promptly disregarded. Even if he has a “real” food handler's card and mine is only made of paper, I have still been cooking for 15 years longer than he has! Hah! You can find a printable recipe version below.

Curried Chicken with Pineapple

  • 1-1/2 pounds of chicken breast (you can use any kind of meat you wish)
  • 1-1/2 cups fresh pineapple, cubed
  • 3 cloves [affiliate link] garlic, sliced thin
  • 1 small red bell pepper, sliced lengthwise in thin slivers
  • 1-1/2 cups of onion, sliced into thin strips
  • 2 teaspoons curry powder
  • 1 teaspoon red chili flakes
  • 1 teaspoon  black pepper [affiliate link]
  • 2 cups broccoli florets
  • 1 head cauliflower, riced
  • 5 Tablespoons butter or your favorite GAPS-friendly fat
  • 2 cups broth (this will be too much for following the recipe exactly but better to be safe and have enough)
  • 1 cup lite Trader Joe's coconut milk [affiliate link]

Cut chicken into half-inch cubes. Heat cast iron skillet with two tablespoons butter until the butter is bubbly. Place chicken cubes into skillet in a single layer. Lightly salt. Cook on medium heat until chicken is browned on the bottom and light pink on top. Use a spatula to turn over sections of the chicken and continue cooking on the other side until lightly browned. It will take longer to cook on the first side than it will on the second side. In my large cast iron skillet I can cook 1-1/2 pounds of chicken at one time in this manner. Remove chicken to a separate bowl.

Deglaze the skillet with 2 to 3 tablespoons of broth. Allow to boil for a few seconds, then add one tablespoon of butter, allow to melt, then add the pineapple cubes. Cook for about 5 minutes. Remove from skillet adding the pineapple to the chicken.

Deglaze skillet with 2 to 3 tablespoons of broth. Add one tablespoon butter. Add in the sliced garlic, onions [affiliate link] and red bell pepper. Add 1/4 cup of broth, cover with a lid and cook on medium heat for 8 minutes. Remove lid, allow to cook for another minute or two. Turn off heat, add 2 teaspoons curry powder, 1 teaspoon red chili flakes and 1 teaspoon black pepper. Stir together until well blended. Remove from skillet, adding to the bowl with the chicken and pineapple. Clean the skillet at this point.

While onions and peppers are cooking, bring water to boil in a small pan. Once this boiling, blanch broccoli florets until bright green. Remove from heat and pour into a colander, rinse with cool water to stop the cooking process.

Shred one head of cauliflower, add one half cup of broth into clean skillet. Add one tablespoon butter. Bring to a simmer and add the riced cauliflower. Allow to cook on medium heat until cauliflower is done to your liking. It should be similar to rice in texture.

Remove riced cauliflower from skillet.

Place the chicken, peppers and onions, and pineapple into the skillet. Add 1 cup of coconut milk. Stir together until well blended. Heat over medium heat for five minutes, until the color of the sauce turns from a brighter yellow to a deeper brown “cooked” appearance.

Salt to taste!

This was a big hit with my non-GAPS son, and my oldest son who loves hot flavors loved it.

Curried Chicken With Pineapple
Author: 
Recipe type: Main Dish
Serves: 4
 
Ingredients
  • 1-1/2 pounds of chicken breast (you can use any kind of meat you wish)
  • 1-1/2 cups fresh pineapple, cubed
  • 3 cloves garlic, sliced thin
  • 1 small red bell pepper, sliced lengthwise in thin slivers
  • 1-1/2 cups of onion, sliced into thin strips
  • 2 teaspoons curry powder
  • 1 teaspoon red chili flakes
  • 1 teaspoon pepper
  • 2 cups broccoli florets
  • 1 head cauliflower, riced
  • 5 Tablespoons butter or your favorite GAPS-friendly fat
  • 2 cups broth (this will be too much for following the recipe exactly but better to be safe and have enough)
  • 1 cup lite Trader Joe's coconut milk
Instructions
  1. Cut chicken into half-inch cubes.
  2. Heat cast iron skillet with two tablespoons butter until the butter is bubbly.
  3. Place chicken cubes into skillet in a single layer.
  4. Lightly salt.
  5. Cook on medium heat until chicken is browned on the bottom and light pink on top.
  6. Use a spatula to turn over sections of the chicken and continue cooking on the other side until lightly browned. It will take longer to cook on the first side than it will on the second side. In my large cast iron skillet I can cook 1-1/2 pounds of chicken at one time in this manner. Remove chicken to a separate bowl.
  7. Deglaze the skillet with 2 to 3 tablespoons of broth.
  8. Allow to boil for a few seconds, then add one tablespoon of butter, allow to melt, then add the pineapple cubes.
  9. Cook for about 5 minutes.
  10. Remove from skillet adding the pineapple to the chicken.
  11. Deglaze skillet with 2 to 3 tablespoons of broth.
  12. Add one tablespoon butter.
  13. Add in the sliced garlic, onions and red bell pepper.
  14. Add ¼ cup of broth, cover with a lid and cook on medium heat for 8 minutes.
  15. Remove lid, allow to cook for another minute or two.
  16. Turn off heat, add 2 teaspoons curry powder, 1 teaspoon red chili flakes and 1 teaspoon black pepper.
  17. Stir together until well blended.
  18. Remove from skillet, adding to the bowl with the chicken and pineapple.
  19. Clean the skillet at this point.
  20. While onions and peppers are cooking, bring water to boil in a small pan. Once this boiling, blanch broccoli florets until bright green. Remove from heat and pour into a colander, rinse with cool water to stop the cooking process.
  21. Rice one head of cauliflower, add one half cup of broth into clean skillet.
  22. Add one tablespoon butter.
  23. Bring to a simmer and add the riced cauliflower.
  24. Allow to cook on medium heat until cauliflower is done to your liking. It should be similar to rice in texture.
  25. Remove riced cauliflower from skillet.
  26. Place the chicken, peppers and onions, and pineapple into the skillet.
  27. Add 1 cup of coconut milk.
  28. Stir together until well blended.
  29. Heat over medium heat for five minutes, until the color of the sauce turns from a brighter yellow to a deeper brown "cooked" appearance.
  30. Salt to taste!

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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.

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Biscuits and Gravy Breakfast

Biscuits and Gravy Gluten Free Real Food GAPS Style

Biscuits and Gravy Breakfast

My husband pulled an all nighter helping some friends move and as he was on his way home this morning told me he was dreaming of biscuits and gravy, eggs [affiliate link] and bacon. So, being the loving wife that I am, I set out to make him a GAPS modified version of an old favorite. It helps that I've had some experience with making this meal and it helps that I had the necessary ingredients on hand.

THE BISCUITS

The most important thing is the biscuits. Since my husband is not yet truly on GAPS, I contemplated snitching some of my youngest son's Bisquick mix to make just a couple of biscuits for hubby, but then I thought why do that, when I can make a fairly acceptable almond flour [affiliate link] biscuit. Granted almond flour is not white flour, so the texture is a little bit different, but when you're trying to avoid gluten and foods that literally strip your body of nutrients (white flour) instead of feeding your body there has to be some compromise.

This recipe is adapted from: Healthy Indulgences: Easy Low Carb Gluten Free Biscuits.

 

Preheat oven to 350°F.

Place the almond flour and sea salt into a bowl, mix together.

Take the two tablespoons of butter and using a sharp knife, shave off thin slices of the butter, then chop into smaller bits.

Mix the butter into the almond flour and salt mixture, and mash with a fork to mix the butter into the mixture.

Add one egg yolk and mix lightly with a fork. You are looking for a pie crust type dough – at the first stage when it is just mixed together and still crumbly looking.

Add second egg yolk if you feel the dough needs to be a bit wetter.

Whip the four egg whites with a mixer until stiff peaks form.

Gently fold the egg whites into the crumbly mixture.

This recipe made five muffins. I used cupcake papers because the dough sticks pretty badly. So if you don't want to use the papers, grease the tins heavily and flour using almond flour.

Bake for 10 minutes or until toothpick inserted comes out clean.

Because of the beaten egg whites, these muffins are lighter than normal almond flour muffins. I thought they turned out pretty good, but I think next time I'll use 1/2 teaspoon salt.

Here is another biscuit recipe of mine: Green Onion Flecked Biscuits

THE GRAVY

  • 2 cups stock
  • 2 cups cauliflower
  • 4 mushrooms, sliced
  • 2 Tablespoons onion

Cook cauliflower, mushrooms and onion in stock for about 20 until very tender.

Allow to cool for a while and then I blend everything together. I used my Magic Bullet.

Here are my other gravy recipes:

Mushroom Onion Gravy
Onion Gravy

I had also cooked nitrate-free bacon to go with this meal. So I drained out most of the bacon grease, leaving a few of the crumbly bits of bacon in the pan, and added the blended cauliflower to the pan and warmed it up. I had to add several ladles of chicken stock to get the right texture for gravy, and added salt to taste. If my husband could tolerate black pepper [affiliate link], I would have added that, too.

Then I scrambled up some eggs, and dished up some sauerkraut to complete the meal.

Biscuits and Gravy, Bacon and Scrambled Eggs

The only thing missing from the old days is a side of hash browns… which I could have managed a close substitute with peeled and shredded zucchini squash. I understand if you squeeze the squash with cheesecloth the resulting shreds become similar to potatoes.

You'll have to let me know if you try any of these or the whole shebang! 🙂

Biscuits and Gravy Gluten Free Real Food GAPS Style
Author: 
 
Ingredients
  • Biscuits
  • 1 cup almond flour (lightly scooped, not packed, slightly overflowing)
  • ¼ teaspoon sea salt
  • 4 egg whites
  • 2 egg yolks
  • 2 Tablespoons frozen butter
  • Gravy:
  • 2 cups stock
  • 2 cups cauliflower
  • 4 mushrooms, sliced
  • 2 Tablespoons onion
Instructions
  1. Biscuits:
  2. Preheat oven to 350°F.
  3. Place the almond flour and sea salt into a bowl, mix together.
  4. Take the two tablespoons of butter and using a sharp knife, shave off thin slices of the butter, then chop into smaller bits.
  5. Mix the butter into the almond flour and salt mixture, and mash with a fork to mix the butter into the mixture.
  6. Add one egg yolk and mix lightly with a fork.
  7. You are looking for a pie crust type dough - at the first stage when it is just mixed together and still crumbly looking.
  8. Add second egg yolk if you feel the dough needs to be a bit wetter.
  9. Whip the four egg whites with a mixer until stiff peaks form.
  10. Gently fold the egg whites into the crumbly mixture.
  11. Use cupcake papers or grease the tins heavily and flour using almond flour.
  12. Bake for 10 minutes or until toothpick inserted comes out clean.
  13. Gravy:
  14. Cook cauliflower, mushrooms and onion in stock for about 20 until very tender.
  15. Allow to cool for a while and then I blend everything together.

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.

Pork, Cauliflower and Mushroom Hash

Pork and Cauliflower Hash

Pork Mushroom Cauliflower Hash

Last night I was trying to figure out what to make for dinner. There were pork chops thawed out, but our usual methods of preparing them always turn out so tough and tasteless. I decided I would prepare the pork as I would for Cauliflower Fried Rice, small cubes fried one layer at a time in butter (or sometimes I'll use coconut oil [affiliate link]).

I made a salad to go with the meal, and I steamed some cauliflower, and sauteed some mushrooms. It wasn't until everything was complete that I thought to add them all together in one bowl with some butter and salt.

Delicious!

  • 4 pork chops
  • 1 medium head cauliflower
  • 6 mushrooms, sliced
  • butter

Cut the pork chops into small cubes. Heat your skillet (I use cast iron) and toss in some butter. Allow to heat until the butter is bubbling. Add one layer of pork cubes. You can mash the layer down with a spoon so that it completely covers the surface. Salt and pepper the layer. Cook the layer on medium heat. Do not disturb the layer of meat until at least half looks brown, instead of pink. At that point you can flip the cubes over and finish cooking on the other side. When all pieces are done (no more pink), remove from skillet into a glass casserole dish and place in the oven at 250°F to keep it heated while you are cooking the next layer.

While the layer of meat is cooking, start the cauliflower steaming. Cook until it is fork tender.

When the meat is done, placed the sliced mushrooms into the skillet and cook until done. You may have to add more butter.

Mix all ingredients together, and add more butter, salt and pepper to taste.

You could also serve these ingredients separately, but I thought it was rather yummy all mixed together and a nice substitute for “hash”. I think I will try making it again sometime with frozen peas and cubed carrots. That would add some color, and a different flavor. It would also be good with green bell peppers.

 

Recipe: Pork and Cauliflower Hash
Author: 
Recipe type: Main Dish
 
Ingredients
  • 4 pork chops
  • 1 medium head cauliflower
  • 6 mushrooms, sliced
  • butter
Instructions
  1. Cut the pork chops into small cubes.
  2. Heat your skillet (I use cast iron) and toss in some butter.
  3. Allow to heat until the butter is bubbling.
  4. Add one layer of pork cubes.
  5. You can mash the layer down with a spoon so that it completely covers the surface.
  6. Salt and pepper the layer.
  7. Cook the layer on medium heat.
  8. Do not disturb the layer of meat until at least half looks brown, instead of pink.
  9. At that point you can flip the cubes over and finish cooking on the other side.
  10. When all pieces are done (no more pink), remove from skillet into a glass casserole dish and place in the oven at 250°F to keep it heated while you are cooking the next layer.
  11. While the layer of meat is cooking, start the cauliflower steaming.
  12. Cook until it is fork tender.
  13. When the meat is done, placed the sliced mushrooms into the skillet and cook until done.
  14. You may have to add more butter.
  15. Mix all ingredients together, and add more butter, salt and pepper to taste.

 

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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.

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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.

Mushroom Onion Gravy

Mushroom Onion Gravy Gluten Free Dairy Free

One of the things that worried me, and worries many people is the question of how to make gravy on GAPS. No typical thickeners are allowed. The more usual ones: cornstarch or flour are on the no-no list, but the unusual items like agar agar, arrowroot, and potato starch are, too!

Does a GAPSter just have to learn to live without gravy?

No, you don't. If you can eat onions [affiliate link] and cauliflower, you're going to have gravy, and it will be delicious and nutritious.

I've already shared an Onion Gravy recipe, but this time I came up with one that includes mushrooms. I used baby portabellas and the end result was nice brown gravy. To tell you the truth it could easily pass for Cream of Mushroom soup! I'm serious! The taste and mouth feel was perfect.

This recipe does take two hours to cook in the oven, so plan ahead on a day when you have plenty of time to get it started earlier in the day.

Mushroom Onion Gravy
Mushroom Onion Gravy
Mushroom Onion Gravy
Mushroom Onion Gravy

Mushroom Onion Gravy

  • 3 large onions
  • 1/2 head of cauliflower
  • 8 ounces portabella baby mushrooms
  • 2-4  Tablespoons butter
  • 2 to 3 cups chicken, turkey or beef stock
  • salt to taste

Preheat oven to 350°F. Grease a medium sized glass casserole dish. Peel the onions and chop into eight pieces. Rinse cauliflower and break into small florets. Rinse and trim bottoms of seven baby portabella mushrooms. Place all ingredients in the glass dish with 1/2 cup of water. Cover with aluminum foil, or use a lid if your casserole dish has one.

Bake for one hour, remove from oven. Stir ingredients. Replace in the oven and allow to bake for another hour. While the onion mixture is baking, wash and slice the remaining mushrooms. Saute in two tablespoons of butter. Cook down until all liquid is gone.

After the second hour, the cauliflower should begin to look somewhat caramelized, and the onion should be translucent and fork tender. The baked portabellas will have a firm texture. Remove from oven.

Place 2 cups of the onion, cauliflower and mushrooms mixture into your blender. Add 1 cup of broth and blend until pureed (1 to 2 minutes). Pour gravy into a saucepan. Continue to puree all the vegetables with stock. Once it is all in the saucepan, add butter and salt to taste. You may also add pepper. Mix in the sauteed mushrooms. Serve while warm.

I love Cream of Mushroom soup, and used it regularly. I am really happy to have a GAPS friendly substitute. Although it is not exactly the same as Campbell's Cream of Mushroom soup, it is a close substitute, and it is gluten free and dairy free. It is much more nutritious as it contains good stock.

This gravy would be delicious alongside beef roast, chicken, topping faux-tatoes, or other vegetables or you could even make a loaf of GAPS-friendly bread, slice it, toast it and make gravy toast.

You'll have to let me know if you try it out. Because of the caramelized onions, this gravy does have a bit of a sweet taste to it, but I thought it was delicious. My husband normally won't eat anything caramelized because he doesn't like sweet on his vegetables, but he loved this. Even my 21 year old who shuns anything “abnormal” thought it was pretty tasty.

Let me know if you try it!

Recipe: Mushroom Onion Gravy Gluten Free Dairy Free
Author: 
Recipe type: Condiment
Prep time: 
Cook time: 
Total time: 
 
A GAPS legal gravy.
Ingredients
  • 3 large onions
  • ½ head of cauliflower
  • 8 ounces portabella baby mushrooms
  • 2-4 Tablespoons butter
  • 2 to 3 cups chicken, turkey or beef stock
  • salt to taste
Instructions
  1. Preheat oven to 350°F.
  2. Grease a medium sized glass casserole dish.
  3. Peel the onions and chop into eight pieces.
  4. Rinse cauliflower and break into small florets.
  5. Rinse and trim bottoms of seven baby portabella mushrooms.
  6. Place all ingredients in the glass dish with ½ cup of water.
  7. Cover with aluminum foil, or use a lid if your casserole dish has one.
  8. Bake for one hour, remove from oven.
  9. Stir ingredients.
  10. Replace in the oven and allow to bake for another hour.
  11. While the onion mixture is baking, wash and slice the remaining mushrooms.
  12. Saute in two tablespoons of butter.
  13. Cook down until all liquid is gone.
  14. After the second hour, the cauliflower should begin to look somewhat caramelized, and the onion should be translucent and fork tender.
  15. The baked portabellas will have a firm texture.
  16. Remove from oven.
  17. Place 2 cups of the onion, cauliflower and mushrooms mixture into your blender.
  18. Add 1 cup of broth and blend until pureed (1 to 2 minutes).
  19. Pour gravy into a saucepan.
  20. Continue to puree all the vegetables with stock.
  21. Once it is all in the saucepan, add butter and salt to taste.
  22. You may also add pepper.
  23. Mix in the sauteed mushrooms.
  24. Serve while warm.

 

 

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.

Mushroom Eggs

Before GAPS I preferred to add some kind of carbohydrate to eggs [affiliate link], like brown rice or potatoes.

However, since GAPS I'm finding I love scrambled eggs mixed with vegetables. Zucchini Eggs was one of my first favorites, and I love having leftover steamed veggies on hand because eggs mixed with veggies are a “fast food” when it comes to eating GAPS.

  • 8 fresh mushrooms, sliced
  • 1/2 cup of steamed cauliflower
  • 2 eggs
  • 2 Tablespoons butter

Place butter (or ghee, coconut oil [affiliate link], or your preferred traditional fat) into your skillet over medium heat. While the butter is melting, rinse any debris off your mushrooms and slice. Add to the skillet once the butter is bubbling. Stir frequently and cook until the mushrooms turn color. Chop the cauliflower into small pieces and add. While the cauliflower is warming, scramble the eggs. Add the eggs to the skillet and stir and scrape the pan constantly (this will keep the eggs from browning, which I dislike fervently).

Once the eggs are solid, turn off the heat and begin transferring from the skillet to your plate (again to avoid browning of the eggs).

Salt to taste. Serves one.

I really love mushrooms, but I know they are expensive. You could easily double, triple or quadruple this recipe with the same number of mushrooms, depending on how much your diners enjoy mushrooms. I would add more cauliflower in increments of 1/4 cup. So if you were doubling the recipe, I'd say 4 eggs and 3/4 cup cauliflower. If you were tripling, I'd say 6 eggs and 1 cup cauliflower. If you were quadrupling, 8 eggs and 1 1/4 cup cauliflower.

Enjoy!

Recipe: Mushroom Eggs
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 1 svg
 
Ingredients
  • 8 fresh mushrooms, sliced
  • ½ cup of steamed cauliflower
  • 2 eggs
  • 2 Tablespoons butter
Instructions
  1. Place butter (or ghee, coconut oil, or your preferred traditional fat) into your skillet over medium heat.
  2. While the butter is melting, rinse any debris off your mushrooms and slice.
  3. Add to the skillet once the butter is bubbling.
  4. Stir frequently and cook until the mushrooms turn color.
  5. Chop the cauliflower into small pieces and add.
  6. While the cauliflower is warming, scramble the eggs.
  7. Add the eggs to the skillet and stir and scrape the pan constantly (this will keep the eggs from browning, which I dislike fervently).
  8. Once the eggs are solid, turn off the heat and begin transferring from the skillet to your plate (again to avoid browning of the eggs).
  9. Salt to taste. Serves one.

 
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.