Tag Archives: garlic

Hummus GAPS Style

Hummus Style Dip GAPS Friendly

Hummus GAPS Style

I have eaten hummus before, but not very often. I recently bought some tahini as sesame is apparently a source of calcium and naturally there was a hummus recipe on the jar.

But we can't eat the main ingredient – chickpeas – on GAPS. Chickpeas are not on the recommended list. So I thought I'd try a GAPS Friendly version using small white navy beans. This recipe calls for some foresight as you need to have already prepared the beans. To make mine I soaked the beans overnight in water, changed the water in the morning and soaked them until evening. Then I put them into a crockpot using broth instead of water, added in a few strips of bacon, some fatty ribeye bones leftover from a few weeks ago and let them cook all night. When I make beans like this I tend to make a big batch so that I can freeze the leftovers. Then when I want to make something like this I can just pull out the beans from the freezer and make the recipe. I also have soaked the beans for twenty-four hours and then divided into two cup portions and frozen them so that step it out of the way.

Hummus Style Dip GAPS Friendly

  • 2 cups small white navy beans, cooked
  • 1/3 cup tahini
  • 1/4 cup grapefruit juice
  • 3 large cloves [affiliate link] garlic, crushed
  • 1 Tablespoon olive oil

Place all ingredients into a food processor and whir until smooth. Salt to taste. I prepared some carrot and celery sticks, and cucumber moons and had them with this dip. It was pretty good.

A couple of notes: You could use any kind of citrus, in fact the original recipe called for lemon or lime juice. I only had one grapefruit on hand, so I went with it. Also, I measured the beans cold and they were pretty juicy when they were done cooking. The original recipe called for drained chickpeas. If you choose to drain your beans, you may need to add in some liquid. The texture of this “hummus” was thick but creamy.

As always, let me know if you try it! I thought it had a fairly “hummus” type taste to it.

Recipe: Hummus Style Dip GAPS Friendly
Author: 
 
Ingredients
  • 2 cups small white navy beans, cooked
  • ⅓ cup tahini
  • ¼ cup grapefruit juice
  • 3 large cloves garlic, crushed
  • 1 Tablespoon olive oil
Instructions
  1. Place all ingredients into a food processor and whir until smooth.
  2. Salt to taste.

 
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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 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.

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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.