Tag Archives: Full Gaps

Pineapple Red Pepper Chutney

Pineapple Red Pepper Chutney

Pineapple Red Pepper Chutney

This recipe served a two-fold purpose as most of my recipes do: 1) use up food that needs to be eaten and 2) satisfy my longing for spicy foods since I can no longer have all of my favorite Mexican foods.

I bought these Tassos® Florina Roasted Red Peppers at Costco because they looked delicious, and if memory serves the ingredient list was all GAPS legal. They come with a tag banded to the lid and apparently I tossed it out, I can't find it. I think the ingredients may have listed citric acid, which we know is usually derived from corn… however, citric acid is on the GAPS legal list. I'm not sure if you could get the same taste without using these peppers, as they were somewhat vinegary in taste. You might be able to duplicate the recipe by roasting red bell peppers, then adding a tablespoon of apple cider vinegar to the cooked product. I ate a few of these peppers alone, but wanted to use them before they got too old. And the pineapple was beautiful and ripe and I didn't want it to go bad either, so I thought they would go good together and here's what I ended up with:

Pineapple Red Pepper Chutney

Heat the butter in the skillet, add the onions [affiliate link]. Cook for a minute or two, then add the red peppers and pineapple. Cook for two minutes, then add the garlic.

Cook on medium heat, stirring constantly for about twenty minutes.

While the chutney was cooking, I cut up chicken breast to saute in butter.

The dish at this point is not spicy… if you so desire and can tolerate it, serve with Louisiana Original Hot Sauce. The only ingredients listed on the product are vinegar, peppers and salt.

As a young person I detested sweet tasting condiments alongside meat, but as I've grown older I've become fond of the taste.

This is a very easy recipe and would probably be good served with pork, too. I was very happy with the way it turned out, and the addition of the Louisiana Original Hot Sauce hit the spot for me and my spicy food cravings.

 

Recipe: Pineapple Red Pepper Chutney
Author: 
Prep time: 
Cook time: 
Total time: 
 
An easy main dish to satisfy those c ravings for hot Mexican food.
Ingredients
  • 6 sweet red peppers, diced
  • 1 cup of fresh pineapple, cubed
  • 1 cup onion, chopped
  • 3 cloves garlic, chopped
  • 3 Tablespoons butter (or your favorite GAPS legal fat)
  • Louisiana Original Hot Sauce, optional
  • 1 pound skinless chicken breast
Instructions
  1. Heat the butter in the skillet, add the onions.
  2. Cook for a minute or two, then add the red peppers and pineapple.
  3. Cook for two minutes, then add the garlic.
  4. Cook on medium heat, stirring constantly for about twenty minutes.
  5. While the chutney was cooking, cut up chicken breast to saute in butter.

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.

Avocado Cucumber Citrus Salad

For this salad, I used my Avocado Mayo Dressing.

  • 1 large ripe avocado, cubed
  • 1/2 large cucumber, peeled, halved and sliced thin
  • 2 Clementine Cuties, sectioned (orange or tangerine could be substituted)
  • sea salt [affiliate link] to taste

avocado_citrus_salad

Just mix all ingredients together. I had 2 tablespoons of the Avocado Mayo Dressing leftover, so ladled that on top and mixed it up.

It was very delicious.

I also think grapes would be a fine substitute, and chicken could be added into this salad.

When I took the Avocado Mayo Dressing out to use it, I was very pleasantly surprised to see it had not changed color at all. I expected it to brown slightly. Also, the tangy and garlic taste had mellowed quite a lot in comparison to when it was freshly made.

If you try this recipe, please let me know how you liked it!

 

Avocado Cucumber Citrus Salad
Author: 
Recipe type: Salad
Prep time: 
Total time: 
 
Ingredients
  • 1 large ripe avocado, cubed
  • ½ large cucumber, peeled, halved and sliced thin
  • 2 Clementine Cuties, sectioned (orange or tangerine could be substituted)
  • sea salt to taste
Instructions
  1. Mix all ingredients together with salad dressing.
  2. Serve on a nice plate.
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.

Zucchini Scrambled Eggs or Green Eggs

I realized after I made these for myself, little children might like the prospect of eating green eggs [affiliate link]! 🙂

So simple, and so delicious.

This made one serving for me.

  • 1 zucchini, shredded
  • 2 eggs

Put some fat in a skillet, I use cast iron. I probably put about two tablespoons. Dump the shredded zucchini into the skillet and saute until it has a transparent look to it.

Zucchini in the skillet

Zucchini Transparent

Scramble the eggs, and pour on top of the zucchini.

Eggs over zucchini

Stir quickly so as to prevent the eggs from browning. Remove from skillet immediately when done (also to prevent browning – I do not like browned eggs).

Zucchini Scrambled Eggs

Enjoy!

 

Recipe: Zucchini Scrambled Eggs or Green Eggs
Author: 
Recipe type: Eggs
Prep time: 
Cook time: 
Total time: 
 
A simple and delicious egg breakfast.
Ingredients
  • 1 zucchini, shredded
  • 2 eggs
Instructions
  1. Put 2 tbsp some fat into a skillet and melt. (butter, lard, coconut oil [affiliate link])
  2. Dump the shredded zucchini into the skillet and saute until it has a transparent look to it.
  3. Scramble the eggs, and pour on top of the zucchini.
  4. Stir quickly so as to prevent the eggs from browning.
  5. Remove from skillet immediately when done.
  6. Enjoy.
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.

Avocado Mayo Dressing + No Egg Mayo Version

I've been making an olive oil/wine vinegar/garlic salad dressing when we had a salad with dinner. I realized that apple cider vinegar is on the approved list, but wine vinegar is not mentioned. We like apple cider vinegar just fine, so I started to use that. We like Bragg Apple Cider Vinegar. We've been using it for years as a digestive aid.

I've been wanting to make mayonnaise, but we only have cold pressed extra virgin olive oil on hand, and my younger son has tried making mayo with only olive oil and we didn't care for the taste of it.

But inspiration struck while making dinner tonight. Here is a photo of the result:

avocado_mayo

VERSION I (more tangy and better suited for using as salad dressing):

Here is the ingredient list, you must use a one cup glass measurement initially:

VERSION II (less tangy, more suited for spreading on hamburgers, using for dip, etc.)

  • 1/3 cup olive oil
  • 1 Tablespoon apple cider vinegar
  • 1 egg yolk*
  • 1 clove garlic, crushed
  • 1 ripe avocado
  • 1/4 t. sea salt
  • 1/8 t. black pepper

First I poured the oil and vinegar from the measuring cup, into the stick blender mixer cup. It's tall and narrow. Then I added in the egg yolk, the avocado, the crushed garlic, and salt and pepper.

I have never made mayonnaise before, but I've watched videos on how to do it, and also witnessed my son make it.

I put the stick blender down into the mixture, which was only a couple inches tall. I slowly blended with the blender at a tilt, and it started to emulsify! And magically, it turned into a mayonnaise type dressing!

I had my husband try it and he was very impressed, saying if we could eat bread it would make wonderful sandwiches.

I am very excited about making “mayonnaise” and I only used a little bit of olive oil. We used most of the dressing poured over the salad, and I saved a couple tablespoons to use at a later time.

I couldn't really taste the olive oil. The cider vinegar made it taste pretty tangy. I think the next time I will measure the apple cider vinegar and use a bit less, or maybe use fresh squeezed lemon juice. I couldn't really detect the taste of avocado either. I love fresh crushed garlic, and this was quite strong. There are so many variations that I am planning to try!

*This recipe also works without the egg yolk! Be sure to use Haas avocados as the others will not emulsify properly.

If you try this recipe, be sure to let me know what you think about it!

 

Recipe: Avocado Mayo Dressing + No Egg Mayo
Author: 
Recipe type: Salad Dressing
Prep time: 
Total time: 
 
A salad dressing with a no egg option.
Ingredients
  • ¼ cup olive oil
  • drizzle in apple cider vinegar until the cup measures ⅓
  • 1 egg yolk*
  • 1 clove garlic, crushed
  • 1 ripe avocado
  • ¼ t. sea salt
  • ⅛ t. black pepper
Instructions
  1. Pour the oil and vinegar from the measuring cup, into a blender.
  2. Add in the egg yolk, the avocado, the crushed garlic, and salt and pepper.
  3. Blend and serve.
  4. This works well with a stick blender.
  5. **This recipe also works without the egg yolk! Be sure to use Haas avocados as the others will not emulsify properly.
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.

Save
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.

Recipe Review: Gluten Free Flapjacks from Elana’s Pantry

I tested this recipe from Elana's Pantry to go with dinner a few nights ago. Aren't these babies beautiful? They are divinely delicious!

almond_flapjack1

The recipe calls for agave syrup. I replaced the 1/4 cup of agave syrup with water, because I didn't want to add any sweetness since we were having these with dinner. I also used Bob's Red Mill almond flour [affiliate link], even though Elana does not recommend its use for this recipe. Also, this recipe calls for baking soda [affiliate link], which is on the non-approved food list for GAPS. Some say that the baking soda is neutralized with cooking and okay to use.

If you substitute honey [affiliate link] for the agave syrup, or use water or coconut milk [affiliate link] might work, this recipe will be full gaps.

I grilled burgers and steamed crookneck and zucchini squash.

They were a hit, all family members liked them. I thought they were very tasty. I haven't really been able to eat pancakes for years because they make me feel tired after eating them, so this was nice. I cooked them in my cast iron skillet, with butter. One day I will try them with honey, I bet they would be really yummy. My husband just said we'll probably find out they're bad for us, because something that good can't be good for us. He actually said they were delicious. This is a big compliment from my husband who always says, “Food is food! Just eat it!”

They are also good cold straight from the refrigerator for a quick snack.

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.

Coconut Milk Orange Milkshake

Orange Coconut Milk Smoothie (Dairy-Free)

Coconut Milk Orange Milkshake

I wanted something a little sweet. So here's what I came up with. I don't know that it's full GAPS, I guess I had better figure this out so I can tag it appropriately. Oh yay. I just looked at the recommended foods at The Gaps Diet and all the items are approved for full GAPS.

Blended in my Magic Bullet Blender until it was smooth.

Pretty delicious, even without any added sweeteners.

Recipe: Coconut Milk Smoothie
Author: 
Recipe type: Smoothie
Cook time: 
Total time: 
Serves: 2
 
This shake reminds me of an Orange Julius.
Ingredients
  • 1 cup "natural" coconut milk (thick and very white)
  • 1 egg yolk
  • 1 small orange
  • ½ ripe banana
  • ½ cup ice cubes
Instructions
  1. Blend and serve.

 

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.