GAPS Recipes

A Simple Chicken Meat Stock

Ingredients:

1 package of pastured chicken wings (10-12 wings.) *For a less meat option

Combination of thighs and quarters (5-7 pieces) or a small, whole chicken *For a more meat option

Filtered water

1-2 carrots, chopped

1 small onion, chopped

Small handfull of peppercorns 

1-3 tsp sea salt

*Double this for a larger stock pot.

Directions:

Place the chicken in your pot. Add water to cover by about an inch. Your water-to-meat ratio is important to achieve lots of the jiggly gelation that heals and seals the gut lining. I like to call this the sexy jiggle. The ratio you are looking to begin with is a 1:1 ratio. For every 1lb of meaty bones use 1 cup of water. Certain cuts will allow you to increase the water amount.

Turn the heat on high, bring to a boil and skim the scum. Turn the heat down to a simmer, add in peppercorns and salt. Cover and leave for 1 ½ – 3 hours. If adding vegetables, add in the last 30-45 minutes of the cook. 

***If using a slow cooker cook for 6-8 hours on low. 

When finished cooking strain out the liquid, this is your stock, and set it aside to cool a bit. Store the stock in wide-mouth glass jars. Refrigerate up to 7-10 days or consume immediately.

As the stock cools fat will rise to the top. You can add it into your soup, drink it with the stock from a mug or scrape it off and save it for later use. I love to sauté veggies in the fat.

Shred the chicken once it has cooled some and save the bones in the freezer for bone broth later.

Full- GAPS Vegetable Seasoning

This seasoning is from a great friend of mine from Brazil. I use it often when sautéing veggies as a side to some portion of meat on the GAPS diet. It can really help give a nice punch of flavor to really any medley of veggies you want to throw into the pan. This is also a great way to use up any veggies that might be going bad.

2T organic turmeric

2T organic onion powder

2T organic garlic powder

2T organic parsley

1T freshly ground pepper

Blend/mix all spices and store in a small jar in the pantry. Sautee veggies in animal fat of choice, or coconut oil, and season with this mix to your liking. Serve as a side dish or even a snack.

GAPS Pumpkin Pudding

Fall is upon us! However, this is a Raleigh favorite anytime of the year. This pudding is very simple and can be tailored to your child’s liking. As always, using homemade pumpkin that you have baked and purred yourself is optimal. If you are newly on GAPS I would highly recommend that route over store-bought pumpkin in a can. I started out pureeing the pumpkin myself and will now keep canned, organic pumpkin (look for a brand that ONLY lists pumpkin) to make it easier to make for him. When substantial healing has happened it can be okay to used canned pumpkin.

Here is my basic recipe:

This recipe is Full GAPS legal, GF, DF, NF

Serves 1-3

Ingredients:

1 can of organic pumpkin or approx. 1 2/3 cup cooked/pureed pumpkin

1-2T organic coconut oil

1T raw honey, or to taste

1 tsp organic cinnamon

1/4 tsp organic ginger

Optional toppings: coconut chips, raisins, other dried fruits, extra honey drizzle, sprouted nuts and seeds.

Directions:

Place the pumpkin and coconut oil in a pan on medium heat. Stir to combine the oil with the pumpkin. Add in the cinnamon and ginger and continue to incorporate. Once incorporated, add in the raw honey and turn off the heat. ***The wonderful enzymes in raw honey can be damaged by heat. Once all is incorporated taste and adjust flavors if needed.

Scoop some out into a small dish and add toppings.

Beef-Stuffed Acorn Squash

This recipe is: Full GAPS legal, GF, DF.

Serves 4-6

Ingredients:

2-3 small to medium acorn squash, halved

1-2lbs of ground beef, pork, turkey, or other meat of choice

1 small onion, chopped

3 stalks of organic celery, chopped

2t of sea salt, or to taste

1/2-1t dried sage

freshly ground pepper, to taste

Directions:

Invert the squash in a baking dish. Add about an inch or so of water. Cover with foil. Be careful to keep the foil from touching the squash. I try and tent the squash. Bake at 400 for 40 minutes or until easily pierced by a knife. Set aside and allow to cool a bit. Scrape out the seeds.

Meanwhile, cook the beef, onion and celery over medium heat. Add the seasonings as you go. Once veggies are fully cooked through and meat is seasoned to taste, scrape out the squash and add it to the pan of meat. Warm through.

Save the acorn squash shell and use as a bowl. My kids get a thrill out of that.

***You can add shredded cheese to the top

***You can also add in any organ meat to the ground beef. Organs mix in well and go unnoticed in this meal. I would suggest either chopping liver, heart, kidney, small or pulverize in a processor before adding to the meat.