Home Archives for GAPS/SCD
November 12, 2012

Chicken Charmoula

Chicken CharmoulaI love this Moroccan-inspired chicken charmoula! Its light, tangy flavor is a tasty way to get some extra greens into your diet.

You can use it for more than just chicken by using it for  lamb, beef and tempeh.

Serves:  4

Prep time:  15 minutes

Cook time:  15 minutes

Source: Peter Berley

Ingredients

  • 1/3 cup lemon juice (freshly squeezed)
  • 1/2 cup fresh flat-leaf parsley
  • 1/2 cup fresh cilantro
  • 4 cloves garlic
  • 2-1/2 teaspoons sea salt
  • 2 teaspoons ground cumin seeds (preferably toasted and freshly ground)
  • 1 teaspoon coriander seeds (preferably toasted and freshly ground)
  • 1 teaspoon sweet paprika
  • 1 teaspoon turmeric
  • 1/8 teaspoon cayenne pepper
  • 1/2 cup extra-virgin olive oil
  • 1lb pasture-raised chicken (cubed)

Directions

Place all ingredients except for chicken into a food processor or blender. Blend until smooth. Pour into a coverable container.

Place chicken into charmoula mixture; mix well. Marinate 2 hours or overnight.

Cook in large skillet until chicken is done, 10-15 minutes.

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Filed Under: MEATS, RECIPES Tagged: , , ,
November 12, 2012

Coconut Macaroons

Coconut MacaroonsThese egg-free coconut macaroons are a treat for those on the GAPS, SCD, Paleo, grain-free, dairy-free and/or gluten-free diets.

Serves:  24

Prep time:  5 minutes

Cook time:  25 minutes

Ingredients

  • 1 cup coconut cream
  • 2 cups shredded, unsweetened coconut
  • 3/4 cups raw, local honey
  • 1-1/4 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon fine sea salt

Directions

Blend all ingredients in a food processor or blender. Drop coconut macaroons by rounded spoonfuls onto a lined or greased baking sheet.

Bake for 20-25 minutes in a 300F oven or dehydrate at 118F for 24 hours.

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Filed Under: DESSERTS, RECIPES Tagged: , , ,
November 11, 2012

Almond Puffs

Almond PuffsCardamom lends a pleasant surprise to these GAPS/SCD-legal almond puffs; they’re also suitable for those on a gluten-free, Paleo or grain-free diet.

Serves:  25

Prep time:  15 minutes

Cook time:  30 minutes

Source:  Recipes for the Specific Carbohydrate Diet

Ingredients

  • 12 pasture-raised eggs (divided)
  • 1 cup raw, local honey
  • 1/4 cup hot, boiling, filtered water
  • 3 cups almond flour
  • 1/8 teaspoon cardamom powder
  • 1/8 teaspoon vanilla extract
  • 1/4 teaspoon sea salt

Directions

Preheat the oven to 300F. Butter a 9″ x 13″ baking dish.

Take 6 of the eggs and separate the egg whites from the yolks. Set the yolks aside. Beat the egg whites until stiff, about 10 minutes. Set aside.

Mix together the honey and hot water to create a diluted syrup. Add the 6 remaining eggs, 6 reserved yolks, cardamom powder, vanilla and almond flour to the syrup. Stir to combine. Slowly fold in the stiffly beaten egg whites.

Transfer the mixture to the buttered baking dish and bake for 20-30 minutes, or until golden. The consistency of the baked dish should be fluffy and light.

Cool and cut into squares.

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November 11, 2012

Provencal Fish Stew

Provencal Fish StewI love the orange, saffron and fennel in this Provencal fish stew! The stew is light, making it perfect for hot summer days.

Serves:  6

Prep time:  15 minutes

Cook time:  25 minutes

Source:  Peter Berley

Ingredients

  • 3 tablespoons ghee
  • 1 medium onion (roughly chopped)
  • 2 large leeks (roughly chopped)
  • 1 large celery stalk (chopped)
  • 3 large fennel bulbs (thinly sliced)
  • 5 cloves garlic (chopped)
  • 2 large strips orange peel
  • 28oz plum tomatoes (roughly chopped)
  • pinch red pepper flakes
  • 1/2 teaspoon saffron strands
  • 2 sprigs fresh thyme
  • 2 large bay leaves
  • 6 cups Fish Fumet
  • 3lb fillet of any soft, mild, flat fish (cod, halibut, bass, etc.)

Directions

Saute’ the onion, leeks, celery, fennel and garlic in 2 Tbsp of ghee over medium-low heat for 10 minutes. Sweat; don’t brown.

Add the orange peel, tomato, red pepper flakes, saffron, thyme, bay leaves and Fish Fumet. Boil gently for 10 minutes.

Add the fish and simmer 3-4 minutes, until cooked through. Carefully lift the fish and vegetables to a warm serving bowl; keep warm.

Boil the broth with remaining 1 tablespoon ghee until flavorful and concentrated.

Serve the soup topped with fish.

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Filed Under: FISH, RECIPES, SOUPS Tagged: , , ,
November 11, 2012

Homemade Coconut Milk

Homemade Coconut MilkThis is a GAPS, SCD and Paleo-friendly recipe for homemade coconut milk because it doesn’t contain guar gum as a thickener.

Be sure to save the shreds for making macaroons (you can always freeze them).

Skip the endocrine-disrupting and gut-harming chemicals found in canned coconut milk and make your own homemade coconut milk!

Serves:  2

Prep time:  2 minutes

Cook time:  15 minutes

Ingredients

  • 1 cup unsweetened, shredded coconut
  • 1 cup hot, boiling, filtered water

Directions

Pour water over coconut; let sit for 15 minutes.

Blend in a blender. Strain through a cheesecloth.

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Filed Under: BEVERAGES, RECIPES Tagged: , , , , ,
November 11, 2012

Guacamole

GuacamoleGuacamole is a nutritional boost for any diet: Body Ecology Diet, GAPS, SCD, Paleo, gluten-free, dairy-free, vegan and vegetarian.

Serves:  8

Prep time:  10 minutes

Ingredients

  • 4 medium ripe avocados (peeled and pitted)
  • 1 large red onion (small dice)
  • 1 medium tomato (diced)
  • 4 cloves garlic (minced)
  • 1 bunch fresh cilantro (minced)
  • 1 medium lime (juiced)
  • sea salt (to taste)
  • 1 medium jalapeno pepper (minced) (optional)

Directions

Mash avocados. Add in the onion, tomato, garlic, jalapeno, cilantro and lime juice; mix well. Add sea salt to the guacamole to taste.

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Filed Under: APPETIZERS, RECIPES, SAUCES, SIDE DISHES, SNACKS Tagged: , , , ,
November 11, 2012

Tuscan Navy Beans

Tuscan Navy BeansI usually double or triple this Tuscan navy beans recipe, and many times I add at least one diced onion.

Fresh lemon zest and juice give these beans a refreshing flavor.

Serves:  4

Prep time:  5 minutes

Cook time:  1 hour

Ingredients

  • 1 cup dried navy beans (soaked overnight, drained and rinsed)
  • 2 square piece kombu (kelp)
  • 1/4 cup ghee, coconut oil or animal fat
  • 3 cloves garlic (peeled and smashed)
  • 1 leaf bay leaves
  • 8 leaves fresh sage (minced)
  • 4 cups water or homemade stock
  • 1 teaspoon sea salt
  • 1 teaspoon lemon juice (freshly zested and squeezed)
  • freshly ground black pepper (to taste)

Directions

Place the beans, oil, garlic, bay leaf and sage in a medium pot. Add 4 cups water, cover and bring to a boil. Lower the heat and simmer, partially covered, for 10 minutes. Skim off any foam. Continue cooking for 50 minutes, or until the beans are tender. Check from time to time to make sure there is still some water in the pot and add more if necessary.

Add 1 teaspoon sea salt, let sit for 10 minutes, then smash some of the beans against the sides of the pot. Stir in the lemon juice and sprinkle with a generous amount of black pepper. Taste and add more salt if necessary.

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Filed Under: BEANS & LEGUMES, RECIPES Tagged: , , , ,
November 11, 2012

Grain-Free Pancakes

Grain-Free PancakesGrain-free pancakes that are made with hazelnut flour are delicious and filling!

There is a lot of protein in them due to the amount of eggs and nuts, making them a great choice for diabetics, too.

These grain-free pancakes are GAPS, SCD and Paleo legal.

Serves:   6

Prep time:  5 minutes

Cook time:  20 minutes

Ingredients

  • 2 cups nut flour, such as almond flour
  • 1/2 cup hazelnut flour
  • 8 pasture-raised eggs
  • 4 tablespoons raw, local honey
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • ghee or coconut oil (for frying)

Directions

Mix all ingredients together. Ladle into a frying pan at medium-low heat coated with ghee or coconut oil. Cook until bubbles appear, then flip and cook these grain-free pancakes for a tiny bit more.

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Filed Under: BREAKFASTS, RECIPES Tagged: , , , ,
November 11, 2012

Easy French Lentils

Easy French LentilsFrench lentils are a great staple to keep on hand.

They’re easier to cook than other legumes (other than peas) because they don’t require soaking ahead of time.

I often use lentils and other legumes in place of grains because, if prepared properly, they’re often easier to digest and contain a sizable amount of protein.

Serves:   4

Prep time:  10 minutes

Cook time:   30 minutes

Ingredients

  • 1 teaspoon ghee or coconut oil
  • 1 medium onion (small dice)
  • 2 medium carrots (diced)
  • 2 medium celery stalks (diced)
  • 2 or more cloves garlic (minced)
  • 2 bay leaves
  • 1 cup French lentils (small greenish/black)
  • 2-1/2 cups water or homemade stock
  • 2 tablespoons fresh parsley (minced)
  • 1/2 teaspoon sea salt

Directions

Melt ghee or oil in a medium skillet; saute’ onion, carrots, celery and garlic.

In a medium pot, bring water or stock to a boil, then add bay leaves and French lentils.

Cover, lower the flame and simmer French lentils for about 25 minutes or until done. Drain excess water and stir in sauteed vegetables. Season with sea salt. Garnish with fresh parsley.

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Filed Under: BEANS & LEGUMES, MEATS, RECIPES Tagged: , , , ,
November 11, 2012

Fish Fumet

Fish FumetUse this fish fumet broth as the base for Provencal Fish Stew or as a light broth on its own.

Lemon and orange zest combine for a light, refreshing flavor.

Serves:  8

Prep time:  10 minutes

Cook time:  30 minutes

Source:  Peter Berley

Ingredients

  • 2lb fresh fish bones and frames (heads and tails broken up)
  • 2 cups dry white wine
  • 2/3 cups carrots (thinly sliced)
  • 2/3 cups celery stalks (thinly sliced)
  • 2/3 cups onion (thinly sliced)
  • 1/2 teaspoon black peppercorns
  • 2 wide strips lemon or orange zest (without any white pith)
  • 1 sprig fresh thyme
  • 1 sprig fresh parsley
  • 2 quarts filtered water
  • 3/4 teaspoons sea salt

Directions

Rinse the bones in cold water. Remove the gills if using a head; most blood resides there and will cloud stock.

Pour the wine into a saucepan and bring to a boil; reduce the heat and simmer for about 30 seconds.

Add the fish parts, vegetables and peppercorns. Pour in the cold water and bring to a gentle boil. Skim the foam, then add zest and herbs. Simmer for 25-30 minutes.

Strain fish fumet, season with salt and cool before refrigerating.

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Filed Under: RECIPES, SOUPS Tagged: , , ,
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