Honey Yogurt Frosting

Honey Yogurt Frosting

Serves 16
Prep time 10 minutes
Allergy Dairy
Dietary Egg-Free, GAPS/SCD, Gluten-Free, Vegetarian
Meal type Desserts
Misc CHILD FRIENDLY

Ingredients

  • 2 cups homemade yogurt (drained; measurement is of drained yogurt)
  • 1/2 cup raw, local honey
  • 2 teaspoons vanilla extract

Directions

Step 1
Combine ingredients in a mixing bowl and beat until fluffy.
Step 2
Spread on cooled cake.

Try this GAPS/SCD-legal honey yogurt frosting for a healthier cake! It’s tangy, delicious and extremely easy to make. Your family will love it!

FAT FLUSH SMOOTHIE

FAT FLUSH SMOOTHIE

Serves 1
Prep time 2 minutes
Allergy Dairy
Dietary Diabetic-Friendly, Egg-Free, Gluten-Free, Paleo
Meal type Breakfasts
Misc CHILD FRIENDLY, SERVE COLD
From book The Fat Flush Plan

Ingredients

  • 1 scoop Fat Flush whey protein
  • 6oz filtered water
  • 1 splash cranberry juice
  • 1 cup berries
  • 1 tablespoon flax oil

Note

Ann-Louise Gittleman's Fat Flush whey protein is the only protein powder that I would consider for this smoothie recipe.  Her company's whey is non-denatured, so it's an excellent source of cysteine, essential for glutathione production.

Directions

Step 1
Place all ingredients in a blender and blend.

 

QUINOA AND KALE PATTIES

QUINOA AND KALE PATTIES

Serves 8
Prep time 10 minutes
Cook time 15 minutes
Total time 25 minutes
Allergy Dairy, Egg
Dietary Diabetic-Friendly, Gluten-Free, Vegetarian
Meal type Appetizers, Grains, Leafy Greens
Misc SERVE HOT
Website TreeHugger
You can serve these patties as a veggie burger on a bun or use one to top a salad of mixed greens. Lemon, parsley, avocado and/or salsa make tasty garnishes.

Ingredients

  • 1 cup quinoa
  • 2 cups filtered water
  • 4 Large pasture-raised eggs (whisked)
  • 1/3 cup Parmesan cheese (shredded)
  • 3 Large scallions (sliced thin)
  • 3 cloves garlic (minced)
  • 1/2 teaspoon sea salt
  • 1 cup steamed swiss chard or kale (chopped)
  • 1 cup gluten-free breadcrumbs
  • 1 tablespoon extra-virgin olive oil

Note

You can serve these patties as a veggie burger on a bun or use one to top a salad of mixed greens.  Lemon, parsley, avocado and/or salsa make tasty garnishes.

Directions

Step 1
Rinse 1 cup of quinoa thoroughly and place the grains in a medium sauce pan with 2 cups of water. Allow quinoa to soak for 15 minutes. Then, with the lid on the pan, bring the water to a boil and reduce to a simmer. Cook until quinoa is tender and has absorbed the liquid - about 15-20 minutes. Let cool to room temperature.
Step 2
In a large bowl, mix together cooked quinoa, eggs, Parmesan cheese, scallions, garlic, salt, steamed chard or kale, and breadcrumbs. Let everything sit for a few minutes to absorb the liquid. Form patties.
Step 3
Heat olive oil in a large skillet over medium-low heat. Cook up to 6 patties at at time (don't overcrowd the pan). Cover the pan and let the patties cook for 7-10 minutes until they are a deep rich brown. Flip and cook the other side for another 7-10 minutes until both sides are nice and brown. Let patties rest on a cooling rack while you finish the next batch.

 

NAVY BEAN CHILI

NAVY BEAN CHILI

Serves 4
Prep time 15 minutes
Cook time 2 hours, 15 minutes
Total time 2 hours, 30 minutes
Allergy Dairy
Dietary Egg-Free, GAPS/SCD, Gluten-Free
Meal type Beans & Legumes, Soups
Misc CHILD FRIENDLY, PRE-PREPARABLE, SERVE HOT

Ingredients

  • 1 cup dried navy beans (soaked overnight, rinsed and drained)
  • 3 cups filtered water
  • 2 tablespoons ghee
  • 1 Small kombu (kelp) piece
  • 6-8oz pastured ground beef or bison
  • 1 Large onion (peeled and diced)
  • 1 Large red bell pepper (seeded and finely diced)
  • 2 Large carrots (peeled and diced)
  • 2 stalks celery (diced)
  • 3 Large tomatoes (chopped)
  • 3 cloves garlic (peeled and minced)
  • 2 teaspoons ground cumin
  • 1 teaspoon oregano
  • 1 teaspoon chili powder
  • 1 tablespoon habenro or other hot sauce
  • 1 teaspoon sea salt
  • 1/4 cup fresh flat-leaf parsley (minced)
  • 1/2 cup raw milk aged cheese (like Parmesan) (shredded)

Note

This chili is such a comfort food for me.  It's so easy to make, everyone loves it, and it's full of antioxidants!  With the inclusion of navy beans, this chili is GAPS/SCD-legal.

Directions

Step 1
Discard bean soaking water. Bring beans, water and kombu to a boil. Skim off any foam that rises to the top. Reduce flame, cover and simmer for 1-1/2 hours. Add 1 tsp. sea salt and continue cooking for 1/2 hour.
Step 2
In a separate pan, melt the ghee over medium heat. Saute' the beef and onions, breaking the beef into small pieces. Add carrot, celery, bell pepper tomatoes, garlic, hot sauce and spice. Continue cooking for 5-7 minutes.
Step 3
Combine sauteed vegetables and beef with the beans. Cover and cook an additional 10 minutes.
Step 4
Garnish with fresh parsley and grated cheese.

 

Gluten-Free Raspberry Scones

Gluten-Free Raspberry Scones

Serves 12
Prep time 10 minutes
Cook time 15 minutes
Total time 25 minutes
Allergy Dairy, Egg, Tree Nuts
Dietary Dairy-Free, GAPS/SCD, Gluten-Free, Vegetarian
Meal type Bready Foods, Breakfasts, Desserts, Snacks
Misc CHILD FRIENDLY, FREEZABLE, PRE-PREPARABLE, SERVE COLD, SERVE HOT

Ingredients

  • 5 tablespoons ghee, pastured butter or coconut oil
  • 1/4 cup SCD yogurt (fermented at home)
  • 2 pasture-raised eggs
  • 1 teaspoon vanilla extract
  • 3/4 teaspoons baking soda
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon cardamom powder
  • 1/3 cup raw, local honey
  • 1/4 cup raisins
  • 1/4 cup raspberries (fresh or frozen)
  • 2 cups almond flour

Directions

Step 1
Preheat the oven to 350F. Grease a large baking tray.
Step 2
In a food processor, blend together all the ingredients except the almond flour. Make sure the batter is well pureed. Add the almond flour to the mixture and blend again.
Step 3
Drop batter onto the greased baking tray, in 2-inch circles that are evenly spaced. Bake for 15 minutes, or until the edges turn golden brown and/or a knife inserted into a scone comes out clean.

You can enjoy these SCD/GAPS-legal, gluten-free raspberry scones at high tea, breakfast, brunch or for a snack.

 

CHEDDAR BISCUITS

CHEDDAR BISCUITS

Serves 12
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes
Allergy Dairy, Egg
Dietary GAPS/SCD, Gluten-Free, Vegetarian
Meal type Bready Foods, Breakfasts, Snacks
Misc CHILD FRIENDLY, FREEZABLE, PRE-PREPARABLE, SERVE COLD, SERVE HOT
Website Specific Carbohydrate Diet for Life

Ingredients

  • 2-1/2 cups almond flour
  • 1 teaspoon baking soda (aluminum-free) (rounded)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup sharp cheddar cheese (shredded)
  • 2 pasture-raised eggs
  • 1/4 cup raw, local honey
  • 1 teaspoon lemon juice (freshly squeezed)

softened

  • 1/4 cup pastured butter

Note

This is a great gluten-free GAPS/SCD snack.  You'll want to at least double or triple the recipe because they go fast!

Directions

Step 1
Preheat oven to 350 degrees.
Step 2
Sift almond flour once (after measuring) into a large mixing bowl. Stir in the rest of the dry ingredients. In a separate bowl, whisk the cheese, eggs, honey, butter and lemon juice. Add the wet mixture to the almond-flour mixture and mix until well combined.
Step 3
Line a cookie sheet with parchment paper. Drop biscuit dough onto the cookie sheet by rounded tablespoons about two inches apart. Bake for 15-20 minutes until the bottoms are golden brown and the tops are set.

CILANTRO MANGO CHICKEN

CILANTRO MANGO CHICKEN

Serves 4
Prep time 10 minutes
Cook time 45 minutes
Total time 55 minutes
Allergy Dairy
Dietary GAPS/SCD, Gluten-Free, Paleo
Meal type Meats
Misc CHILD FRIENDLY, FREEZABLE, SERVE HOT
Website Institute for Integrative Nutrition

Ingredients

  • 2 Medium chicken breasts, skin on
  • 8oz homemade yogurt
  • 1 cup fresh cilantro (finely chopped)
  • 1/2 cup fresh lime juice
  • 1 clove garlic (minced)
  • 1 Large ripe mango (peeled, finely diced)

Optional

  • dash cayenne pepper

Note

This is a light and fruity recipe that's perfect for summer.

Directions

Step 1
Preheat oven to 350 degrees.
Step 2
Combine 1/4 c. yogurt, 1/4 c. cilantro, 1/4 c. lime juice, cayenne pepper, garlic and sea salt. Coat chicken with mixture; marinate for at least 1 hour.
Step 3
While chicken marinates, puree 2/3 of mango with remaining yogurt, lime juice and cilantro in blender.
Step 4
Bake chicken in a glass baking dish for 45 minutes.
Step 5
Place chicken on serving plate, pour on sauce and sprinkle with remaining mango.
Step 6
Add a sprig of cilantro for garnish.

 

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