If you're wondering, "Why on earth did she tag this as a _breakfast_ recipe??", then you're not on the GAPS diet. This is a great way to make an economical "cut" of meat into something tender and good.
2 lbs. stew beef, or 3-4 lbs. short ribs
1/2-3/4 tsp. salt
A good large grind of pepper
2 garlic cloves
Put the beef into a slow cooker on "low." Sprinkle with salt and pepper, and crush the garlic on top. Cover the cooker and go to sleep.
These are so good--like little meatball falafels. I adapted this recipe from "The Grassfed Gourmet," which recommended grilling on skewers (I don't have a grill).
Makes four small servings; these are delicious with yogurt http://www.lifeisapalindrome.com/recipes/how-i-make-raw-milk-yogurt .
I know this is crazy, but I didn't eat my first hamburger until age 30 and three-quarters. It was a traumatic experience ( http://www.lifeisapalindrome.com/content/schoolbuses-neuroplasticity-an… ). But now I really like them...most of the time.
In order for my GAPS recipe section to accurately reflect all the new foods I am now making, here is my recipe:
This is deeply satisfying and reminds me of minestrone (add some crumbled ground beef along with the onions during the first step, if you like). Feel free to substitute for the vegetables; just make sure you have 8-12 cups
1 medium onion, diced
1/4 cup fat (chicken, duck, beef, ghee)
6 garlic cloves, mashed
1/2 cup water
This is Mark Bittman's recipe for sausage, and it's got LOTS of extra fat into which (if you're Ben) you can dip your sausage. :) You can freeze the sausages once they're made into patties; thaw overnight in the fridge.
2.5 lbs boneless pork shoulder, with its fat (or, if it's lean, use 2 lbs. shoulder and .5 lbs. fatback)
1 tsp. salt
1/2 tsp. black pepper
1/8 tsp. nutmeg
1/2 tsp. dried sage (or 1 tsp. fresh)
Even though I know that some people feel that the holy grail of roast chicken is a crispy-all-over skin, I think this is a fine compromise. The fat doesn't burn on the bottom, the chicken is really tender, and there's a good amount of crispy skin that happens even with the lid on.
1 onion, diced
1/4 c. ghee
1 celeriac, diced
2 large carrots, or a small butternut squash, cut into large chunks
1 medium 4-pound-ish chicken
1/4 lemon
Salt and pepper
Preheat the oven to 450f.
My first time having ribs! These were really, really tasty. This recipe is adapted from "Barbecue-Style Pork Ribs" in _The Grassfed Gourmet_, by Shannon Hayes.
Spice rub:
1/2 cup chili powder (mild)
2 tbsp. paprika
1 tbsp. fresh ground black pepper
1 tbsp. salt
about 3 pounds pork spare ribs
about 3/4 cup barbecue sauce http://www.lifeisapalindrome.com/recipes/barbecue-sauce-fruit-sweetened
This is a GAPS-ified version of this recipe: http://allrecipes.com//Recipe/taqueria-style-tacos---carne-asada/Detail… The original probably tastes completely different, but this had a good taste. :)
These are easy and delicious!
2 c. steamed cauliflower, mashed
3 eggs
2 minced scallions
1/2 tsp. salt, and pepper to taste.
Stir ingredients together
Fry in lots of coconut oil and or ghee, over medium heat.
I adapted this from a neighbor's recipe.
Ingredients
1 onion
2-3 cloves garlic
1 head cauliflower
1-2 carrots
green vegetable that can be shredded (e.g. 1/2 – 1 zucchini, or a handful of green beans)
ghee
2 cups chicken stock
(optional) sweet pepper, chopped
(optional) sliced mushrooms
(optional) green peas
(optional) 1-2 bay leaves
1⁄2 tsp. Italian-type seasonings
1/4 cup minced parsley
1⁄2 tsp. dry oregano
1⁄2 tsp. ground thyme
salt & freshly ground black pepper to taste